Beef yield guide - .NET Framework

Beef yield guide

Animal to carcase, to primals, to muscles

1

Contents

2 Processing the beef carcase, from farm to plate 4 Beef primal cuts 6 Beef carcase classification 7 Beef carcase to primal cuts ? yield information 11 Primals into individual muscles 12 Shoulder muscles 14 Chuck roll muscles and cuts 15 Fore rib muscles and cuts 16 Brisket muscles 17 Topside muscles 19 Silverside cuts 20 Thick flank muscles 21 Rump muscles 22 Fillet muscles and cuts 23 Sirloin muscles and cuts 24 Thin flank muscles 25 Heel muscle and hind shin muscles

Introduction

The industry aim is to add value, use every part of the carcase and minimise wastage. This brochure has been produced to help people working with beef to get a basic understanding about the yield figures from farm to plate. Traditionally, the carcase is divided into hindquarter and forequarter primal cuts. Each of these primal cuts is then cut into a range of individual cuts and muscles, from which weights have been taken, to calculate the overall yield. Dick van Leeuwen AHDB Business Development Manager and Master Butcher

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Processing the beef carcase, from farm to plate

Animal = 100%

1. KKCF or can go as an edible co-product to be rendered for human consumption, e.g. baking and frying, petfood, soap manufacture, pharmaceuticals or biofuel.

2. These products require further processing before they are fit for human consumption.

3. See Regulation (EC) No 1069/2009 and gov.uk/dealing-with-animal-by-products.

Waste/offal/by-products = 47%

Product

Figures from a from a 600kg steer of average fatness R4L

kg

% of carcase weight

% of liveweight

Hide

Hide

42.49

15.07

7.08

Fat can be used directly with the meat1

Lung fat

1.57

0.56

0.26

Caul fat

14.54

5.16

2.42

KKCF

11.18

3.96

1.86

Cod fat

4.49

1.59

0.75

There is normally a home market for all these products

Skirt

1.23

0.44

0.21

Tail

1.12

0.40

0.19

Kidneys

1.12

0.40

0.19

Heart

2.23

0.79

0.37

Liver

7.85

2.78

1.31

Tongue incl trimmings

2.24

0.79

0.37

Head & cheek meat incl. trimmings

2.12

0.75

0.35

Lips

1.12

0.40

0.19

Edible co products2

Stomachs

15.65

5.55

2.61

Feet

11.18

3.96

1.86

Fit for human consumption

Lungs

3.58

1.27

0.60

Trachea (weasand) & trim 1.11

0.39

0.19

Pizzle & testicles

1.32

0.47

0.22

Oesophagus

0.22

0.08

0.04

Sweetbreads (thymus)

0.34

0.12

0.06

Other3

Spleen & pancreas Gall bladder Ears Mandible Remainder Blood Gut & intestinal contents

Remainder head: skull, tonsils, brain, eyes

Spinal cord Intestinal fat Intestines incl. fill Total

1.27 0.54 1.26 1.55 7.27 20.13 86.00

6.91

0.18 13.42 16.77 282.00

0.45 0.19 0.45 0.55 2.58 7.14 30.50

2.45

0.06 4.76 5.95 100.00

0.21 0.09 0.21 0.26 1.21 3.36 14.33

1.15

0.03 2.24 2.80 47.00

Carcase = 53%

Bone/fat/drip loss = 13%

Edible meat = 40%

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Forequarter primal cuts

Neck of Beef (boneless)

Chuck Roll

Denver Muscle

Underblade Muscle

Underblade Fillet

Fore Rib (bone-in)

1

Rib Eye

2

Blade (Chuck Tender)

3

Feather

7

LMC (single muscle)

8

Baby LMC

9

Clod Flat Muscle

10

Clod Shin Muscle

11

Shoulder Brisket Muscle

12

Fore Shin

13

Needle

14

Flat Brisket

15

Brisket Cap Muscle

4

5

6

2

3

7

1

20 6

45 8

9

14

12

19

13

10

11

17

16

18 15

Forequarter Flank (bone-in)

16

17

18

19

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Hindquarter primal cuts

Striploin

Fillet

Rump Cap (Picanha)

Prime Rump

Rump Bistro Muscle

21

36

38 35

22 24

23

34 37

20

21

27 28

25

26

33 32

29 30 31

22

Silverside (without Salmon Cut)

25

Hind Shin

Prime Hind Shin Muscle

23

Salmon Cut (Silverside Round)

26

Tender Top Muscle (adductor)

28

Thick Flank (Knuckle)

24

Topside

27

Heel Muscle

29

Centre Cut Muscle ? Thick Flank

Rump Tail

30

Thin Flank (boneless)

31

Flank Skirt (Bavette)

32

Goose Skirt

33

Inside Skirt

34

35

36

37

38

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