Profit from the Beef Shoulder

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Profit from the Beef Shoulder Adding value to the carcase and to your business Pavé (underblade) EBLEX Code:Chuck B019Flat Iron Steaks EBLEX Code:Daubes (LMC)…
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Profit from the Beef Shoulder Adding value to the carcase and to your business Pavé (underblade) EBLEX Code:Chuck B019Flat Iron Steaks EBLEX Code:Daubes (LMC) Chuck B013EBLEX Code:Beef Shank Portions (Clod Shin) LMC B006EBLEX Code:Shin B013Increasing Carcase Value The bone-in beef shoulder accounts for almost 15% of the carcase and consists of 11 main muscles. By seam cutting this primal and upgrading individual muscles into modern, consumer-friendly cuts, represents significant profit opportunities for your business. This brochure lays out in detail, the removal of the shoulder from the carcase, step-by-step instructions on de-boning it and then seam cutting the shoulder into the various individual muscles. Each muscle is then shown, highlighting the weight and yield, both as a percentage of the primal and of the overall carcase, to help with your butchery costings. Finally, to stimulate new ideas for your business, we have shown a range of different cuts from each of the individual muscles.Bone-in Beef ShoulderAlmost=215% of the carcaseBeef carcase classification Carcase assessment addresses conformation and fat. Fat cover is scored on a 1-5 scale. Conformation is assessed from E to P. Combining scores for conformation and fat determines the markets which cattle suit. The Quality Standard Mark Scheme stipulates specific carcase classifications for beef. Fat Class 2-4H Conformation E-O+, the optimum classification for better meat yield. (See right)*Fat class 12*Carcases within the following parameters can carry the Quality Standard Mark. Fat is determined by visual assessment of external fat cover. There are five main classes. Class 4 and 5 are subdivided into L (leaner) and H (fatter).increasing fatness34L4H5L5H• Females under the age of 36 months are acceptable. They must not have been used for breeding or be in calf, they must not be pregnant. • Steers under the age of 36 months are acceptable. • Carcases must have a fat class of between 2–4H and have a conformation of E–O+.improving conformationConformation ClassConformation is determined by a visual appraisal of shape, taking into account top, loin and shoulder. No adjustment is made for influence of fat on overall shape.• For qualifying livestock 30 months or under: Maturation of 7 days is required on primals used for frying, roasting and grilling (from slaughter to the final consumer).EU+ -UR• For qualifying livestock aged between 30–36 months: Maturation of 14 days is required on primals used for frying, roasting and grilling (from slaughter to the final consumer). Alternatively, one of the post-slaughter processes to enhance tenderness as outlined in ‘EBLEX Guidance to Meat Quality’ can be used, ie, Hip bone suspension or electrical stimulation. • Bulls must be no older than 16 months at slaughter. Primals used for frying, roasting and grilling must be subject to a minimum 14 days maturation (from slaughter to the final consumer).O+ -O P+ -P 3Removing the Beef Shoulder41. Position of the shoulder.2. A 10-bone forequarter of beef.3. Stick the knife between the 5th and 6th rib (counting from the neck upwards) to make a mark on the other side.4. Draw an imaginary straight line following the ribs…5. …and make a mark on the back of the rib section.6. Cut through the outside muscle layer from the initial cut between the ribs towards the mark made on the back of the ribs.7. Start removing the top muscle layer by following the seams as illustrated…8. …but take care not to cut into the underlying brisket and chuck eye muscles.Removing the Beef Shoulder9. Follow the natural seams between the brisket and the LMC making sure to leave…10. …the thin underblade muscles attached to the shoulder blade.11. Follow the seam between the brisket and clod muscle and continue to follow the…12. …natural seam between the blade and chuck muscles taking care not to cut into the muscles…13. …until a large fat pocket appears.14. Make a small cut into the meat layer next to the clod shin muscle to be used as a handle.15. Remove the shoulder by cutting through the middle of the fat pocket.16. Bone-in shoulder of beef.5De-boning the Beef Shoulder61. Bone-in shoulder of beef.2. Start by exposing the shoulder blade by cutting and lifting back the thin…3. …underblade muscles towards the LMC.5. Fold back the clod shin muscle to expose the humerus bone and then the needle to expose the shin bone…6. …then the shin muscles to expose the shin bone further by following the natural seams.7. Remove all three bones taking care not to cut into the muscles.4. Follow the line of the shoulder blade.Seam-cutting the Beef Shoulder1. Remove the shin muscle by following the natural seam, taking care not to remove the needle (which is not part of the shin).2. Fore Shin Muscle EBLEX Code: Shin B003.3. Remove the underblade muscles by following the seam on top of the LMC‌A5. Separate the shoulder brisket muscle from the underblade muscles by following the natural seams.6. Remove the underblade fillet from the underblade muscle.B4. ‌including the shoulder brisket muscle.C7. A. Shoulder brisket muscle (Latissimus dorsi), B. Underblade fillet (Teres minor) C. Underblade muscle (Subscapularis).8. Remove the blade muscle (Chuck Tender).7Seam-cutting the Beef Shoulder89. Blade (Chuck Tender) (Supraspinatus) EBLEX Code: Chuck B008.10. Remove the clod shin muscle by following the natural seams.11. Clod Shin Muscle (Biceps brachaii) EBLEX Code: Shin B011.12. Follow the seam between the LMC and the Baby LMC muscle, taking care not to cut into any of the muscles…13. …continuing towards the natural seams of the feather muscle and remove the whole section of four clod muscles.14. Once these muscles are removed, take off the small thin muscle…15. …from the top of the baby LMC.16. Then remove the clod flat muscle.Seam-cutting the Beef Shoulder17. Clod Flat Muscle (Brachialis) EBLEX Code: FQ B006.18. Separate the baby LMC from the needle.19. Baby LMC (Triceps brachaii caput laterale) EBLEX Code: FQ B004.20. Needle (Extensor carpi radialis) EBLEX Code: Shin B008.21. Remove the LMC from the feather muscle by following the natural seams.22. LMC (Triceps brachaii caput longum) EBLEX Code: LMC B001.23. Trim excess fat and associated muscles from the feather muscle and square cut the top of the muscle.24. Feather (Infraspinatus) EBLEX Code: Chuck B010.9Shoulder Muscles – Yield Information This shows the individual muscles as a percentage of the bone-in shoulder primal and of the carcase. Shoulder (Boneless)Blade (Chuck Tender)Feather (Infraspinatus)(Supraspinatus) EBLEX Code:FQ B002EBLEX Code:Chuck B008EBLEX Code:Chuck B010LMC (single muscle)Baby LMC(Triceps brachaii caput longum)(Triceps brachaii caput lateral)EBLEX Code:LMC B001EBLEX Code:FQ B004Weight 17.06kgWeight 1.50kgWeight 2.46kgWeight 3.31kgWeight 0.71kgPercentage of bone-in primal 77.19%Percentage of bone-in primal 6.79%Percentage of bone-in primal 11.13%Percentage of bone-in primal 14.98%Percentage of bone-in primal 3.21%Percentage of carcase Percentage of carcase Percentage of carcase Percentage of carcase Percentage of carcase 11.26%0.99%1.62%2.18%0.47%Shoulder (Bone-in) Underblade MuscleShoulder Brisket Muscle (Latissimus dorsi) EBLEX Code:EBLEX Code:FQ B008(Subscapularis)FQ B001Chuck B021EBLEX Code:Weight 0.72kgWeight 1.09kgPercentage of bone-in primal 3.26%Percentage of bone-in primal 4.93%Percentage of carcase 0.48%Clod Flat MuscleClod Shin MuscleNeedle(Brachalis)(Biceps brachaii)(Extensor carpi radalis)EBLEX Code:FQ B006Percentage of carcase Weight 22.10kg Percentage of carcase 14.59%EBLEX Code:Shin B011EBLEX Code:Fore Shin0.72%Underblade Fillet (Teres minor)Shin B008EBLEX Code:Shin B003EBLEX Code:Chuck B022Weight 0.45kgWeight 0.60kgWeight 0.64kgWeight 2.05kgWeight 0.43kgPercentage of bone-in primal 2.04%Percentage of bone-in primal 2.71%Percentage of bone-in primal 2.90%Percentage of bone-in primal 9.28%Percentage of bone-in primal 1.95%Percentage of carcase Percentage of carcase Percentage of carcase Percentage of carcase Percentage of carcase 100.30%0.40%0.42%1.35%0.28%This information is based on a 303kg carcase (side weight 151.5kg), Classification R4H (after 2 weeks maturation).Shoulder Cuts This section highlights a range of cuts from the individual shoulder muscles. Blade (Chuck Tender) (Supraspinatus) EBLEX Code: Chuck B008Feather (Infraspinatus)Description: The blade is a forequarter muscle and is ideal for slow cooking.Description: The feather is a distinctive muscle with lots of flavour. It contains a thick gristle running through the middle of the joint and when cooked slowly the gristle will turn into jelly.EBLEX Code:Feather SteaksBlade Steak EBLEX Code:Chuck B009Description: The blade is a forequarter muscle and is ideal for slow cooking.EBLEX Code:Flat Iron Steaks Chuck B012Description: The feather is a distinctive muscle with lots of flavour. It contains a thick gristle running through the middle of the steak and when cooked slowly the gristle turns into jelly.EBLEX Code:Chuck B010Flat Iron Escallops Chuck B013Description: Cut from a seam-cut feather muscle, of which all fat and centre gristle are removed. The remaining lean meat produces a very flavoursome grilling/frying steak.EBLEX Code:Flat Iron RoastChuck B014Description: Cut from a seam-cut feather muscle, of which all fat and centre gristle are removed. The lean muscle is then butterfly cut to produce thin escallops.EBLEX Code:Chuck B015Description: Cut from a seam-cut feather muscle, from which all fat and centre gristle is removed. The remaining lean meat produces a very tender flavoursome roast.Full step-by-step cutting specifications for all these cuts are available to view or download at www.eblextrade.co.uk11Shoulder Cuts This section highlights a range of cuts from the individual shoulder muscles. LMC (single muscle) (Triceps brachaii caput longum)Mini Joints (LMC) EBLEX Code:LMC B005Description: Produced from the LMC muscle, which is seam cut to remove all gristle and connective tissue. The remainder is cut into mini joints and secured with roasting bands. The diameter of the joint is approx 60mm-70mm.Daubes (LMC) EBLEX Code:LMC Roast (with added fat) LMC B006Description: Prepared from the LMC muscle, which is seam cut to remove all gristle and connective tissue. The remainder is cut into daubes and held in shape by roasting bands.EBLEX Code:LMC B008Description: Gristle and connective tissue from the outside of the joint and 30mm of the thickest part of the centre gristle is removed. Basting fat is added to the top and the remainder is rolled into a joint.EBLEX Code:LMC B001LMC Steaks EBLEX Code:Description: A cut from the shoulder with very versatile usage.LMC Roast (without fat) EBLEX Code:LMC B009Description: Gristle and connective tissue from the outside of the joint and 30mm of the thickest part of the centre gristle are removed. The remainder is rolled into a joint.LMC B004Description: These braising steaks are produced from the LMC muscle, cut across the grain. Needs slow cooking.Rustic Steak EBLEX Code:Escallops (LMC) LMC B002Description: Produced from the LMC muscle, which is seam cut to remove all gristle and connective tissue. The muscle is then cut across the grain and each steak scored.EBLEX Code:LMC B003Description: Produced from the LMC muscle, which is seam cut to remove all gristle and connective tissue. The muscle is then cut across the grain to produce 10mm thick escallops.Full step-by-step cutting specifications for all these cuts are available to view or download at www.eblextrade.co.uk12Shoulder Cuts This section highlights a range of cuts from the individual shoulder muscles. Underblade Muscle (Subscapularis) EBLEX Code: Chuck B021Underblade Fillet (Teres minor) EBLEX Code: Chuck B022Description: When trimmed of all connective tissue this muscle is very tender and ideal for stir-fry, steaks or Pavés.Description: When trimmed of all connective tissue this muscle is very tender and ideal for stir-fry, steaks or Pavés.Pavé (underblade) EBLEX Code:Chuck B019Description: The underblade muscle is situated between the shoulder blade and chuck. When trimmed of all fat and connective tissue is then cut into Pavés.Pavé (underblade fillet) EBLEX Code:Chuck B020Description: The smaller underblade muscle (fillet) can be cut into tender Pavés.Full step-by-step cutting specifications for all these cuts are available to view or download at www.eblextrade.co.uk13Shoulder Cuts This section highlights a range of cuts from the individual shoulder muscles. Baby LMC (Triceps brachaii caput laterale) EBLEX Code: FQ B004Clod Flat Muscle (Brachialis) EBLEX Code:Description: This cut is from the shoulder and is situated next to the LMC.Shoulder Brisket Muscle (Latissimus dorsi)FQ B006EBLEX Code:Description: This cut is from the shoulder and is situated next to the Baby LMC.FQ B008Description: This muscle is the extension of the rib cap muscle and is attached to the LMC. The grain of the muscle is similar to the brisket (hence the name).Baby LMC Steaks EBLEX Code:FQ B005Clod Flat Muscle Steaks EBLEX Code:Description: The Baby LMC is a lean muscle from the shoulder, which has a short fine grain of meat and needs slow, long cooking.FQ B007Description: This lean cut is from the shoulder and is situated next to the Baby LMC. It needs slow, long cooking.Shoulder Brisket PavĂŠ EBLEX Code:FQ B009Description: This muscle is the extension of the rib cap muscle and is attached to the LMC. The grain of the muscle is similar to the brisket (hence the name). It needs slow, long cooking.Full step-by-step cutting specifications for all these cuts are available to view or download at www.eblextrade.co.uk14Shoulder Cuts This section highlights a range of cuts from the individual shoulder muscles. Sliced Shin EBLEX Code:Dice (Shin) Shin B004EBLEX Code:Description: Shin trimmed of excess fat and cut into slices of required weight and thickness.Beef Bucco Shin B005EBLEX Code:Description: Shin trimmed of excess fat and cut into dice.Needle SteaksClod Shin Muscle (Biceps brachaii) EBLEX Code: Shin B011EBLEX Code:Description: Shin with the marrow bone left in and cut into slices.EBLEX Code:Shin B012Description: The beef shank is ideal for slow or sous vide cooking.Shin B014Description: The beef shank is ideal for slow or sous vide cooking.EBLEX Code:Shin B010Description: The needle is a single muscle situated next to the fore shin muscle and is ideal for slow or sous vide cooking.Beef Shank Portions (Clod Shin) EBLEX Code:Shin B013Description: Trimmed of excess fat. This muscle is ideal for slow cooking.EBLEX Code:Shin B009Needle (Extensor carpi radialis) EBLEX Code: Shin B008Shin B003 Beef Shank (Needle) – (bonelss and netted) (Clod Shin)Beef Shank (Fore Shin) – (bonelss and netted)Beef Shank – boneless and netted (Needle)Description: The needle is a single muscle situated next to the fore shin muscle and is ideal for braising steaks or slow or sous vide cooking.Description: The clod shin is a single muscle from the shoulder with a similar grain to shin (hence the name). It is ideal for slow or sous vide cooking.Fore Shin B003 EBLEX Code:Shin B006Description: The beef shank is ideal for slow or sous vide cooking.Description: The needle is a single muscle situated next to the fore shin muscle and is ideal for braising steaks, slow or sous vide cooking.Beef Shank Portions (Fore Shin) EBLEX Code:Shin B015Description: The beef shank is ideal for slow or sous vide cooking.Full step-by-step cutting specifications for all these cuts are available to view or download at www.eblextrade.co.uk15The Meat Purchasing Guide, with ordering facilities, is available as an AppThe Meat Purchasing Guide and Cutting Specification Manual can be downloaded at www.eblextrade.co.ukThe author of this guide, Dick van Leeuwen, would like to thank Martin Eccles and Geoff Condron for their assistance in compiling the information contained within it. Š Agriculture and Horticulture Development Board 2014. No part of this publication may be reproduced in any material form (including by photocopy or storage in any medium by electronic means) or any copy or adaptation stored, published or distributed (by physical, electronic or other means) without the prior permission in writing of the Agriculture and Horticulture Development Board, other than by reproduction in an unmodified form for the sole purpose of use as an information resource when the Agriculture and Horticulture Development Board OR EBLEX is clearly acknowledged as the source, or in accordance with the provisions of the Copyright, Designs and Patents Act 1988. All rights reserved.EBLEX, Stoneleigh Park, Kenilworth,Warwickshire CV8 2TL. EBLEX is a division of the Agriculture and Horticulture Development Board. ISBN: 978-1-904437-65-6
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