Beef Muscle Guide

Beef Muscle Guide

• The cuts each muscle can be used for • The best cooking methods for each cut • Understanding the grain of each muscle • Adding value by optimising the carcase • Yield information for each individual muscle

A useful guide for NPD staff, chefs, ready meal producers, meat buyers, meat traders and anybody working with beef.

Maximise the value of the beef carcase Retail and foodservice beef cuts are constantly changing to keep up with the ever-changing consumer and their eating habits.

Less time spent in home kitchens, the growth of eating out of home, ready meals, sous vide cooking methods in the food manufacturing sector, and retailers and chefs constantly looking for new ideas to add value.

The beef carcase may have changed shape and become leaner over the last hundred years, however the muscles within the carcase are still the same.

Therefore, there is a need for continuous new product development to come up with new cuts to satisfy both consumer and trade demand.

This guide has been produced to help the industry to select individual muscles for different uses and optimise the value of the carcase.

The guide highlights each primal and then breaks it down into its component muscles.

The individual muscles are then shown in terms of cuts they can produce, yield information, type of muscle grain and the cooking methods that it is best suited to.

The objective is to help businesses ensure that they meet all their customers’ requirements by looking at utilising different muscles for different products cost-effectively, which, of course, not only maximises the value of the carcase, it also adds value to the business.

Dick van Leeuwen

2

“ It is important for the industry that there is continuous new product development on individual muscles, to meet the changing demands of retailers and consumers�

Contents

Other useful resources

Primal Page

Meat Purchasing Guide

Topside............................................................. 4-5 Silverside...........................................................6-7 Thick Flank...................................................... 8-9 Rump............................................................ 10-11 Fillet............................................................... 12-13 Sirloin and Whole Fillet (Bone-in)......... 14-17 Thin Flank....................................................18-19 Heel...............................................................20-21 Hind Shin.....................................................22-23

The indispensable meat buying guide for anyone purchasing beef, lamb, pork, mutton and veal, the Meat Purchasing Guide contains specifications for hundreds of quality meat cuts.

The Guide is a fantastic source of inspiration for product development in meat.

Cutting Specification Manual – Beef

The Cutting Specification Manual is aimed at processors, suppliers and catering butchers and contains detailed specifications for cuts of beef. It contains step-by-step instructions and butchery techniques for cutting prime beef products.

Beef Yield Guide

Aimed at the supply, processing and independent butchery sector, the Beef Yield Guide has been developed not only to add value to the beef carcase but also improve beef yield knowledge across the industry.

Cow Beef Guide

Shoulder.......................................................24-29

A guide to different classifications and qualities of cow beef.

Neck and Chuck Roll.............................. 30-33

Identifying Beef Carcases

Neck and Chuck Eye (bone-in)............ 34-37 Fore Rib....................................................... 38-39 Brisket.......................................................... 40-41 Forequarter Flank......................................42-43 Hindquarter Muscle Table.....................44-45 Forequarter Muscle Table...................... 46-47

How to distinguish cows from bulls, steers and heifers and identify age and conformation by studying the carcase.

Cutting Heavier Beef Carcases

Developed to help the beef supply chain turn larger livestock into profit opportunities.

The leaflet shows how new alternative carcase cutting specifications developed specifically for larger beef cattle can benefit the industry.

All these publications are available to read or download at

http://www.qsmbeefandlamb.co.uk/library-cutting

3

Topside

Gracilis Muscle – Topside

Significant value can be added to the Topside primal by seam cutting it into its individual muscles.

Topside

(Semimembranosus)

Code:

Topside B018 Description: The main topside muscle (semimembranosus) is fully trimmed.

Topside B001

Small Side Bullet Muscle (Pectineus)

Tender Top Muscle

Description: Whole topside. Exposed blood veins are removed and maximum fat thickness is 10mm.

(Adductor)

There are 27 step by step cutting specifications for muscles and cuts from the Topside primal.

The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 4

Code:

Topside B022 Description: This muscle is positioned next to the tender top muscle (adductor) and is extremely tender.

Code:

Topside B019 Description: The tender top muscle (adductor) is fully trimmed.

Topside Flap Muscle

Weight 9.89kg Percentage of carcase 6.53%

Topside B021 Description: This muscle is positioned on top of the topside.

Main Topside Muscle

Code:

Code:

(Sartorius)

Code:

Topside B023 Description: This muscle is positioned between the topside muscles and the thick flank.

0.55kg

5.56%

0.36%

1.55kg

15.67%

1.02%

3

0.25kg

2.53%

0.17%

3

M WD

3 3

M WD

3

Topside Muscles: For Topside muscles used for grill and frying, the recommended maturation time is 14 days minimum.

Gracilis Muscle: The thick section of this muscle is suitable for sous vide cooking to medium rare and when thinly sliced could be used for sandwich fillings or stir-fry dishes.

Small Side Bullet Muscle: This muscle is extremely tender.

M WD

M WD

M WD WD

Thin Cut (5mm)

M WD

Stir-Fry Thick Cut (10mm)

M WD

Thin Cut (5mm)

M WD

Thick Cut (25mm)

WD

Grill/Fry/Barbecue Bone-In Steak

WD

Boneless Joint

M WD

Bone-In Joint

Joint

3

Pulled

3.39%

3

Dice/ Strips

52.00%

3

Roasting

Steak

5.14kg

Pulled

0.88%

Dice

13.45%

Sous Vide

Steak

3

1.33kg

Joint

Slow Cook Coarse

MediumCoarse

Medium

Percentage Percentage of Primal of Carcase

FineMedium

Weight

Fine

Muscle Grain

Mince/ Burgers

3 3

3

3

3

3

3

3

3

3

3

3

3

3

3 3

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

5

Silverside

Salmon Cut (Silverside Round)

Code:

Silverside B010

(Semitendinosus)

Description: Maximum fat level 15mm.

Silverside (with silver gristle) (Gluteobiceps and semi tendinosus)

Code:

Main Silverside Muscle (without the Side Muscle)

Code:

Silverside B012 Description: Main Silverside Muscle.

Silverside B009

Aitch Bone Joint

Code:

Silverside B014 Description: Aitch bone joint.

Description: Whole silverside and salmon cut.

Internal fat pockets are removed but silver gristle remains. Maximum fat level 15mm.

Weight 9.66kg Percentage of carcase 6.38%

There are 14 step by step cutting specifications for muscles and cuts from the Silverside primal.

The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 6

Silverside Side Muscle

Code:

Silverside B013 Description: The side muscle (Biceps femoris – ischiatic head) fully trimmed. This part of the Silverside is tough and cannot be used for thin steaks.

Thin Cut (5mm)

Thick Cut (10mm)

Pulled

Thin Cut (5mm)

Dice/ Strips

Thick Cut (25mm)

Steak

Bone-In Steak

Joint

Boneless Joint

Stir-Fry

Pulled

Bone-In Joint

Grill/Fry/Barbecue

Dice

MediumCoarse

Medium

Roasting

Steak

1.85%

Sous Vide

Joint

29.00%

Slow Cook Coarse

2.80kg

Percentage Percentage of Primal of Carcase

FineMedium

Weight

Fine

Muscle Grain

3

3

3

3

3

M WD

M WD

WD

WD

3

3

3

3

3

3

3

3

M WD

M WD

WD

WD

3

3

3

3

3

3

3

3

M WD

M WD

WD

WD

3

3

3

3

3

3

3

3

WD

WD

WD

3

Silverside and Salmon Cut Muscles: Recommended maturation time for joints is 14 days and for thin cut steaks and stir-fry 21 days. Steaks and stir-fry from this muscle should not exceed a thickness of 5mm.

Aitch Bone Joint: This joint is often undervalued. It is the extension of the Picanha muscle and although not as tender as the Picanha muscle, it contains a lot of flavour.

Mince/ Burgers

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

7

Thick Flank

Centre Cut Muscle (Rectus femoris) – Thick Flank

Code:

Thick Flank B010

Significant value can be added to the Thick Flank primal by seam cutting it into its individual muscles.

Thick Flank (Knuckle) Code:

Description: This is the centre muscle from the thick flank, also known as the bullet muscle.

Code: Pavé Muscle Thick Flank B008 (Vastus medialis) – Thick Flank

Description: The pavé muscle from the thick flank is positioned next to the topside and is extremely tender.

Thick Flank B001

Plate Muscle (Vastus lateralis) – Thick Flank

Code:

Thick Flank B011 Description: The plate muscle from the thick flank is positioned next to the silverside.

Description: Rump tail and fat pockets are removed, maximum fat level 10mm.

Weight 6.40kg Percentage of carcase 4.22%

There are 14 step by step cutting specifications for muscles and cuts from the Thick Flank primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 8

Femur Muscle (Vastus intermedius) – Thick Flank

Code:

Thick Flank B009 Description: The femur muscle from the thick flank is positioned next to the femur bone.

1.33%

3

0.68kg

10.62%

0.45%

3

2.19g

34.22%

1.45%

0.63kg

9.84%

0.42%

3 3

3 3

3

3

3

3

Thick Flank (Knuckle): This primal contains a lot of gristle in between the various muscle layers and the grain of the individual muscles don’t always point in the same directions. All together this means inconsistent eating quality. Therefore we always recommend seam cutting this primal into individual muscles, so gristle can be removed and steaks/joints can be cut across the grain to improve eating quality consistently. Recommended maturation time 14 days minimum.

3

M WD

M WD

WD

WD

WD

3

3

Thin Cut (5mm)

M WD

3

Stir-Fry Thick Cut (10mm)

M WD

3

Thin Cut (5mm)

M WD

Thick Cut (25mm)

M WD

Grill/Fry/Barbecue Bone-In Steak

M WD

Boneless Joint

M WD

Bone-In Joint

M WD

Roasting Pulled

Dice/ Strips

Dice

3

Pulled

Steak

3

Steak

31.41%

3

Sous Vide Joint

2.01kg

Coarse

MediumCoarse

3

4.22%

Slow Cook Joint

6.40kg

Medium

Percentage Percentage of Primal of Carcase

FineMedium

Weight

Fine

Muscle Grain

Mince/ Burgers

3

3

3

3

3

3

3

3

3

3

3

3

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

Centre Cut, PavĂŠ and Plate Muscles: Parts of these muscles contain a fine grain, while other parts contain a coarse grain which tends to be tougher.

Care needs to be taken to ensure that the coarse parts are only used for slow or sous vide cooking. For more detailed information, see the cutting specifications at www.qsmbeefandlamb.co.uk.

9

Rump

Rump Bistro Muscle (Smaller part of the gluteus medius)

Code:

Rump B019 Description: This premium muscle comes from the most tender part of the rump and contains no gristle.

“D” Rump (without tail) Code:

Rump Cap (Picanha) (Part of the gluteobiceps)

Code:

Rump B015 Description: This rump cap muscle/picanha is removed from a traditional rump and is therefore smaller than the Rump Cap (picanha) – large cut (Code: Rump B016).

Fat level not to exceed 10mm.

Rump B004

Rump Tail (Tensor fasciae latae)

Code:

Rump B012 Description: Maximum fat thickness 10mm.

Description: This rump contains no rump tail.

Maximum fat thickness is 10mm.

Weight 5.99kg Percentage of carcase 3.95%

There are 26 step by step cutting specifications for muscles and cuts from the Rump primal.

The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 10

Prime Rump (The larger part of the gluteus medius including the gluteus accessorius)

Code:

Rump B018 Description: This rump has the cap muscle/picanha (Code: Rump B015) and the bistro muscle (Code: Rump B019) removed. Fat level not to exceed 10mm.

0.96%

1.42kg

3 3

0.94% 42.40%

1.68%

3

3

3

3

M

M

3

3

3

3

3

M

M

3

3

3

3

3

M WD

M WD

3

3

3

3

3

M

M

3

3

3

3

3

D Rump (without tail): This primal contains a lot of gristle in between the various muscle layers and the grain of the individual muscles don’t always point in the same directions. All together this means inconsistent eating quality. Therefore we always recommend seam cutting this primal into individual muscles, so gristle can be removed and steaks/joints can be cut across the grain to improve eating quality consistently. Recommended maturation time 7 days minimum.

Rump Tail (Tri-Tip): If used for grill/fry steaks the recommended maturation is 14 days minimum.

Bone-In Steak

3

Boneless Joint

3

Bone-In Joint

M

Pulled

M

Dice/ Strips

Pulled

Dice

Steak

Joint

Coarse

MediumCoarse

Thin Cut (5mm)

24.00%

Stir-Fry Thick Cut (10mm)

1.44kg

3

Grill/Fry/Barbecue Thin Cut (5mm)

0.78%

Roasting

Thick Cut (25mm)

19.70%

Sous Vide Steak

1.18kg

2.54kg

3

3.95%

Slow Cook Joint

5.99kg

Medium

Percentage Percentage of Primal of Carcase

FineMedium

Weight

Fine

Muscle Grain

Mince/ Burgers

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

Rump Bistro Muscle: A very tender muscle which is comparable to Fillet. Recommended maturation is 7 days minimum.

Rump Cap (Picanha): By removing this muscle from the traditional rump, it can be cut across the grain into steaks. It is also ideal as a roast or mini joint. A very popular cut in South America the recommended maturation is 7 days minimum.

11

Fillet

Middle Fillet

Fillet

Rump Fillet

Code:

Fillet B008 Description: The fillet which is attached to the sirloin. The chain and tail are removed and the remainder is trimmed of all fat, gristle and connective tissue.

Code:

Fillet B008 Description: The head of the fillet (rump end), chain removed and trimmed of all fat, gristle and connective tissue.

Fillet B001

Code:

Fillet Tail

Code:

Fillet B008 Description: The tail end of the fillet trimmed of all fat, gristle and connective tissue.

Description: Whole fillet with chain. External fat and discoloured tissue removed.

Fillet Steak on the bone

Code:

Fillet B014 Description: Maximum thickness of the bones 25mm.

Fillet Tail on the bone

Weight 2.91kg Percentage of carcase 1.92%

There are 15 step by step cutting specifications for muscles and cuts from the Fillet primal.

The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 12

Code:

Fillet B015 Description: Maximum thickness of the bones 25mm.

Grill/Fry/Barbecue

Stir-Fry

3

3

1.04kg

35.74%

0.96%

3

M

M

3

3

3

3

3

0.29kg

9.97%

0.19%

3

M

3

3

3

M

3

3

M

3

Joint

Steak

Dice

Steak

Joint

Fine

Fillet: The most tender muscle in the carcase, however, if overcooked, it will become less tender. The fillet contains a silver gristle which must be removed to ensure eating quality and the recommended maturation is 7 days minimum.

Bone-In Steak

3

Boneless Joint

3

M

Bone-In Joint

3

M

Pulled

M

3

Dice/ Strips

M

Pulled

3

Coarse

0.83%

MediumCoarse

42.96%

1.92%

Percentage Percentage of Primal of Carcase

2.91kg

Medium

1.25kg

Weight

FineMedium

Thin Cut (5mm)

Roasting

Thick Cut (10mm)

Sous Vide

Thin Cut (5mm)

Slow Cook

Thick Cut (25mm)

Muscle Grain

M

Mince/ Burgers

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

13

Sirloin and Whole Fillet (Bone-in)

Sirloin and whole Fillet (bone-in) Code: Sirloin B001

Description: Sirloin and whole fillet (bone-in).

There are 18 step by step cutting specifications for muscles and cuts from the Sirloin primal.

The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 14

Larder Trim Sirloin

Code:

Sirloin B015 Description: A 3-rib boneless sirloin with the flank removed 25mm from the tip of the eye muscle. 60mm backstrap is removed and fat level is not to exceed 5mm.

Top Sirloin Pavé (Gluteus medius)

Code:

Sirloin B013 Description: Seam cut from the rump end of the sirloin with the natural thin layer of fat still attached.

All gristle is removed.

Ideal as a single portion.

Lower Sirloin Pavé (Longissimus dorsi)

Code:

Sirloin B014 Description: Seam cut from the rump end of the sirloin with all gristle and fat removed.

Can be used for pavés, minute steaks or stir-fry.

0.37%

3

M

0.28kg

4.12%

0.18%

3

M

A traditional Sirloin consists of three parts – the Rib end, the Middle and the Rump end and each of these has their own visual and eating characteristics.

The Rump end of the Sirloin contains a thick gristle running through the centre of the muscle, which produces inconsistent eating quality. However, when removed it will produce two very tender cuts – the Top and Lower Sirloin Pavés.

3

3

M

3

3

3

3

3

M

3

3

3

3

3

Bone-In Steak

3

Boneless Joint

Thin Cut (5mm)

8.24%

Thick Cut (10mm)

0.56kg

Stir-Fry

Thin Cut (5mm)

3

Grill/Fry/Barbecue Thick Cut (25mm)

3.52%

Bone-In Joint

M

78.53%

Roasting Pulled

Steak

M

5.34kg

Dice/ Strips

Joint

Sous Vide Pulled

Dice

Steak

Joint

Slow Cook Coarse

MediumCoarse

Medium

Percentage Percentage of Primal of Carcase

FineMedium

Weight

Fine

Muscle Grain

Mince/ Burgers

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

15

Sirloin and Whole Fillet (Bone-in) – continued

Sirloin and whole Fillet (bone-in) Code: Sirloin B001

T-bone Steaks

Code:

Sirloin B008 Description: Prepared from the four-vertebrae section counting from the rump.

25mm tail and fat thickness 10mm maximum.

Bone-in Sirloin Steak

Code:

Sirloin B018 Description: Prepared from the sirloin without the rib section.

Bone-in Porterhouse Steak

Description: Sirloin and whole fillet (bone-in).

There are 18 step by step cutting specifications for muscles and cuts from the Sirloin primal.

The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 16

Code:

Sirloin B017 Description: This steak is prepared from the 3-bone rib section of the sirloin.

3

M

3

3

M

3

3

M

3

Bone-in Porterhouse Steaks are produced from the Rib end only.

Thin Cut (5mm)

Stir-Fry Thick Cut (10mm)

Thin Cut (5mm)

Thick Cut (25mm)

Grill/Fry/Barbecue Bone-In Steak

Boneless Joint

Bone-In Joint

Roasting Pulled

Dice/ Strips

Steak

Joint

Sous Vide Pulled

Dice

Steak

Joint

Slow Cook Coarse

MediumCoarse

Medium

Percentage Percentage of Primal of Carcase

FineMedium

Weight

Fine

Muscle Grain

Mince/ Burgers

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

17

Thin Flank

Inside Skirt

Code:

Thin Flank B012 Description: Inside skirt fully trimmed of excess fat and gristle.

Thin Flank (boneless)

Flank Skirt – Bavette (fully trimmed)

Code:

Thin Flank B008

(Obliguus internus abdominis)

Code:

Description: Flank skirt (bavette) fully trimmed of gristle and excess fat.

Thin Flank B009

Cutaneus Muscle

Code:

Thin Flank B013 Description: Cutaneus muscle is trimmed of gristle and excess fat.

Description: 3-bone thin flank primal (boneless).

Weight 10.09kg Percentage of carcase 6.66%

There are 14 step by step cutting specifications for muscles and cuts from the Thin Flank primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 18

Goose Skirt (Rectus abdominis)

Code:

Thin Flank B002 Description: The goose skirt is trimmed of all gristle and excess fat.

10.09kg

6.66%

3 3

0.72kg

7.14%

0.48%

1.44kg

14.27%

0.95%

3

Thin Cut (5mm)

Stir-Fry Thick Cut (10mm)

Thin Cut (5mm)

Thick Cut (25mm)

Grill/Fry/Barbecue Bone-In Steak

Boneless Joint

Bone-In Joint

Roasting Pulled

Dice/ Strips

Steak

Joint

Sous Vide Pulled

Dice

Steak

Joint

Slow Cook Coarse

MediumCoarse

Medium

Percentage Percentage of Primal of Carcase

FineMedium

Weight

Fine

Muscle Grain

3 3

3

M WD

M WD

3

3

M WD

M WD

3 3

3

3 3

3

3 0.77kg

7.63%

0.51%

3

Mince/ Burgers

3 3

3

Thin Flank (boneless): This is mainly used for mince and burger production.

Flank Skirt (Bavette) and Goose Skirt: These muscles are ideal for grill/fry and stir-fry and the recommended maturation is 14 days minimum. The Bavette Steak is highly prized and is very popular in France.

Inside Skirt: This can be used for fajitas strips as it is full of flavour.

M WD

M WD

3

3

3

3

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

Cutaneus Muscle: This is the muscle on the outside of the Thin Flank, which is tough and can only be used for mince and burger production.

19

Heel

Heel Muscle

Pencil Muscle (Flexor digitorum superficialis)

Code:

Code:

Leg B003 Description: This muscle is part of the heel muscle and is similar to the shin muscle structure.

Leg B001

Heel Muscle for Braising (Gastrocnemius)

Description: The heel muscle is trimmed of excess fat. This muscle is ideal for slow cooking and is similar to shin meat.

Weight 2.63kg Percentage of carcase 1.74%

There are 4 step by step cutting specifications for muscles and cuts from the Leg primal.

The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 20

Heel Muscles for PavĂŠ (Gastrocnemius)

Code:

Leg B002 Description: These two muscles are extremely tender and suitable for PavĂŠs.

Code:

Leg B002 Description: While tender, this muscle has some connective tissue running through it and is more suitable for braising.

20.15%

0.35%

0.69kg

26.24%

0.46%

0.96kg

36.50%

0.63%

3

3

3

Although the Heel is often used for braising steaks, if it is seam cut, significant value can be added to this muscle.

Pencil Muscle: This is comparable to the Shin.

Heel Muscles for PavĂŠ: If all gristle is removed, these muscles are very tender and are suitable for grill/fry. The recommended maturation is 14 days minimum.

Thin Cut (5mm)

Stir-Fry Thick Cut (10mm)

Thin Cut (5mm)

Thick Cut (25mm)

Bone-In Steak

Boneless Joint

Bone-In Joint

Grill/Fry/Barbecue

WD

WD

3

WD

3

3 3

Pulled

Joint

Pulled

3

Roasting

Dice/ Strips

3

0.53kg

3

Sous Vide Steak

3

Dice

1.74%

Joint

Coarse

MediumCoarse

Slow Cook Steak

2.63

Medium

Percentage Percentage of Primal of Carcase

FineMedium

Weight

Fine

Muscle Grain

WD

WD

M

M

3

3

3

Mince/ Burgers

3

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

21

Hind Shin

Hind Shin

Prime Hind Shin Muscle (Peronaeus terius, extensor digitorum longus, extensor digiti terii proprius)

Code:

Code:

Shin B007 Description: This muscle is the thickest muscle in the hind shin and ideal for slow cooking methods.

Shin B002

Boneless Beef Shank Portions (Hind Shin)

Code:

Shin B017 Description: The beef shank is ideal for slow/Sous Vide cooking.

Description: Trimmed of excess fat. This muscle is ideal for slow cooking.

Weight 2.58kg Percentage of carcase 1.70%

There are 17 step by step cutting specifications for muscles and cuts from the Shin primal.

The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 22

Beef Bucco

Code:

Shin B006 Description: Shin with the marrow bone left in and cut into slices.

Thin Cut (5mm)

Thick Cut (10mm)

Thin Cut (5mm)

Thick Cut (25mm)

Bone-In Steak

Boneless Joint

Bone-In Joint

Stir-Fry

3

WD

WD

0.46%

3

3

3

WD

WD

3

3

3

3

3

WD

WD

3

3

3

3

Hind Shin: This muscle is often used for stewing and mince/burger production.

However, significant value can be added by producing beef shank portions – similar to the Lamb Shank (but without the bone).

Joint

3

Joint

3

Fine

Dice/ Strips

Pulled

Grill/Fry/Barbecue

Steak

Pulled

Coarse

MediumCoarse

Roasting

Dice

26.24%

Sous Vide

Steak

0.90kg

Slow Cook

1.70%

Percentage Percentage of Primal of Carcase

2.58kg

Medium

Weight

FineMedium

Muscle Grain

WD

Mince/ Burgers

3

3

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

23

Shoulder Significant value can be added to the forequarter by removing the bone-in shoulder and seam cutting it into its eleven individual muscles.

Shoulder (bone-in) Code:

Feather (Infraspinatus)

Code:

Chuck B010 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.

FQ B001

LMC (single muscle) (Triceps brachaii caput longum)

Code:

LMC B001 Description: A cut from the shoulder with very versatile usage.

Description: Bone-in shoulder of beef.

Weight 22.10kg Percentage of carcase 15.49%

There are a number of step by step cutting specifications for muscles and cuts from the Forequarter primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 24

Blade (Chuck Tender) (Supraspinatus)

Code:

Chuck B008 Description: The blade is a forequarter muscle and is ideal for slow cooking.

0.99%

3

3

Feather: This primal contains thick gristle on the outside and a thick sheet of gristle through the centre which if used for braising turns into jelly. However, significant value can be added if all gristle is removed the muscle is extremely tender and can be used for grill/fry. Recommended maturation time 14 days minimum.

LMC: The LMC is often used for braising steak, due to the thick gristle running through the centre. Significant value can be added by removing this gristle as it can be used for grill/fry steaks if matured for a minimum of 14 days.

WD

WD

WD

WD

WD

WD

3

Bone-In Steak

3

M WD

Boneless Joint

3

M WD

Bone-In Joint

3

Pulled

3

Joint

Pulled

3

Joint

Coarse

MediumCoarse

3

Thin Cut (5mm)

6.79%

3

Thick Cut (10mm)

1.51kg

3

M

Stir-Fry

Thin Cut (5mm)

2.18%

M

Grill/Fry/Barbecue Thick Cut (25mm)

14.98%

3

Dice/ Strips

3.31kg

3

3

Roasting

Steak

1.62%

Sous Vide

Dice

11.13%

Slow Cook Steak

2.46kg

Medium

Percentage Percentage of Primal of Carcase

FineMedium

Weight

Fine

Muscle Grain

3

3

3

3

3

Mince/ Burgers

3

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

Blade: This is often used for quality braising steaks. Like the Feather, the gristle runs through the centre of the muscle, however, this muscle is not as tender as the Feather.

25

Shoulder – continued

Underblade Fillet (Teres minor)

Significant value can be added to the forequarter by removing the bone-in shoulder and seam cutting it into its eleven individual muscles.

Shoulder (bone-in) Code:

Code:

Chuck B022 Description: When trimmed of all connective tissue this muscle is very tender and ideal for stir-fry, steaks or Pavés.

Baby LMC (Triceps brachaii caput laterale)

Code:

FQ B004 Description: This cut is from the shoulder and is situated next to the LMC.

FQ B001

Fore Shin

Code:

Shin B003 Description: Trimmed of excess fat. This muscle is ideal for slow cooking.

Description: Bone-in shoulder of beef.

Weight 22.10kg Percentage of carcase 15.49%

There are a number of step by step cutting specifications for muscles and cuts from the Forequarter primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 26

Underblade Muscle (Subscapularis)

Code:

Chuck B021 Description: When trimmed of all connective tissue this muscle is very tender and ideal for stir-fry, steaks or Pavés.

2.05kg

9.28%

1.35%

1.09kg

4.93%

0.72%

3 3

3

3

3

3

3

Underblade Muscle and Underblade Fillet: Both these muscles are very tender and significant value can be added if the gristle and connective tissue is removed to produce grill/stir-fry cuts. The recommended maturation is 14 days minimum.

Baby LMC: Traditionally half of this muscle is left on the LMC and later cut off to be used as trim. The other half is used for trim. However, if this muscle is removed as a whole (seam cut), it can be used to produce very lean, high quality braising steaks.

3

WD

WD

M

M

Bone-In Steak

WD

Boneless Joint

WD

Bone-In Joint

WD

Pulled

Joint

Pulled

Dice

Steak

Joint

Coarse

MediumCoarse

3

Thin Cut (5mm)

0.47%

M

Stir-Fry Thick Cut (10mm)

3.21%

M

Grill/Fry/Barbecue Thin Cut (5mm)

0.71kg

3

Roasting

Thick Cut (25mm)

0.28%

Sous Vide Dice/ Strips

1.95%

Slow Cook

Steak

0.43kg

Medium

Percentage Percentage of Primal of Carcase

FineMedium

Weight

Fine

Muscle Grain

3

3

3

3

Mince/ Burgers

WD

3 3

3

3

3

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

27

Shoulder – continued

Clod Flat Muscle (Brachialis)

Significant value can be added to the forequarter by removing the bone-in shoulder and seam cutting it into its eleven individual muscles.

Code:

(Extensor carpi radialis)

Code:

Shin B008 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.

FQ B001

Shoulder Brisket Muscle (Latissimus dorsi)

Clod Shin Muscle

Description: Bone-in shoulder of beef.

Weight 22.10kg Percentage of carcase 15.49%

There are a number of step by step cutting specifications for muscles and cuts from the Forequarter primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 28

FQ B006 Description: This cut is from the shoulder and is situated next to the Baby LMC.

Needle

Shoulder (bone-in)

Code:

(Biceps brachaii)

Code:

Shin B011 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.

Code:

FQ B008 Description: 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).

0.64kg

2.90%

0.42%

3

3

3

WD

WD

0.64kg

2.90%

0.48%

3

3

3

WD

WD

0.72kg

2.71%

0.40%

3

3

3

WD

WD

3

Traditionally, all these muscles are used for mince/burger production. However, if seam cut, significant value can be added to the Needle, Clod Flat and Shoulder Brisket by using them for high quality braising steaks and dice.

Shoulder Brisket: This muscle has a similar grain to the brisket and is therefore suitable for pulled beef.

Clod Shin Muscle: This muscle is ideal for beef shank portions.

Thin Cut (5mm)

WD

Stir-Fry Thick Cut (10mm)

WD

Thin Cut (5mm)

WD

Thick Cut (25mm)

Pulled

3

Grill/Fry/Barbecue Bone-In Steak

Dice/ Strips

3

Boneless Joint

Steak

3

Joint

0.30%

Pulled

2.04%

Percentage Percentage of Primal of Carcase

Joint

0.45kg

Weight

Fine

Dice

Roasting

Steak

Sous Vide

Bone-In Joint

Slow Cook Coarse

MediumCoarse

Medium

FineMedium

Muscle Grain

Mince/ Burgers

3 3

WD

3 3

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

29

Neck and Chuck Roll – seam cut

Rhomboideus

Significant value can be added to the neck and chuck roll and seam cutting it into its individual muscles.

Neck and Chuck Roll – Seam Cut Code: Chuck B041

Code:

Chuck B043 Description: Rhomboideus muscle fully trimmed.

Neck chain muscle (Longus colli)

Code:

Chuck B041 Description: Neck chain muscle (Longus colli).

Thick part of the Trapezius Muscle

Code:

Chuck B041 Description: The thick part of the Trapezius muscle.

Description: Neck and Chuck Roll.

There are 44 step by step cutting specifications for muscles and cuts from the Chuck primal.

The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 30

Thin part of the Trapezius Muscle

Code:

Chuck B041 Description: Thin part of the Trapezius muscle.

WD

WD

WD

3

3

3

3

Thin Cut (5mm)

WD

Stir-Fry Thick Cut (10mm)

Pulled

3

Thin Cut (5mm)

Dice/ Strips

3

Thick Cut (25mm)

Steak

3

Grill/Fry/Barbecue Bone-In Steak

Joint

3

Boneless Joint

Pulled

3

Bone-In Joint

Dice

Roasting

Steak

Sous Vide

Joint

Slow Cook Coarse

MediumCoarse

Medium

Percentage Percentage of Primal of Carcase

FineMedium

Weight

Fine

Muscle Grain

Mince/ Burgers

3

WD

WD

WD

3

3

3

WD

3

3

3

WD

3

3

Neck and Chuck Roll – Seam Cut: This primal is traditionally used for braising cuts, ready meals, pies and mince/burger production.

The individual muscles in this primal each have their own eating characteristics and, therefore, ideally should not be mixed.

The seam cutting of this primal is important as it will improve eating quality and add value, by using each muscle for its best cooking time and cooking method.

3

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

31

Neck and Chuck Roll – seam cut – continued

Rib Eye Fillet

Significant value can be added to the neck and chuck roll and seam cutting it into its individual muscles.

Neck and Chuck Roll – Seam Cut Code: Chuck B041

Code:

Chuck B027 Description: The rib eye fillet is the continuation of the rib eye situated in the chuck.

Atlas Muscle

Code:

Chuck B041 Description: The Atlas muscle has similar characteristics to the Ox Cheek.

Splenius Muscle

Code:

Chuck B041 Description: Splenius muscle.

Description: Neck and Chuck Roll

There are 44 step by step cutting specifications for muscles and cuts from the Chuck primal.

The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 32

Group of neck and feather bone muscles

Code:

Chuck B041 Description: Group of neck and feather bone muscles.

WD

WD

WD

3 3

3

3

M

M

WD

WD

Mince/ Burgers

3 3

3

3

3 3

3 3

Thin Cut (5mm)

WD

Stir-Fry Thick Cut (10mm)

Pulled

3

Thin Cut (5mm)

Dice/ Strips

3

Thick Cut (25mm)

Steak

3

Grill/Fry/Barbecue Bone-In Steak

Joint

3

Boneless Joint

Pulled

3

Bone-In Joint

Dice

Roasting

Steak

Sous Vide

Joint

Slow Cook Coarse

MediumCoarse

Medium

Percentage Percentage of Primal of Carcase

FineMedium

Weight

Fine

Muscle Grain

3 3

3

3

Atlas Muscle: This muscle has a similar consistency to the beef cheek and is ideal for ready meal production Rib Eye Fillet: Significant value can be added to this muscle by using it for grill/fry or stir-fry.

Group of Neck and Feather Bone Muscles: These are ideal for braising steaks or for pulled beef.

3

WD

WD

WD

WD

3

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

Splenius Muscle: One of the less tender muscles in the neck and chuck roll.

33

Neck and Chuck Eye (bone-in)

Chuck Rib Steaks on the bone

Significant value can be added to the neck and chuck roll bone-in and seam cutting it into its individual muscles.

Neck and Chuck Eye (bone-in) Code: Chuck B042

Code:

Chuck B030 Description: Produced from the first 3 ribs of the forequarter and ideal for slow or sous vide cooking.

Chuck Rib on the bone

Code:

Chuck B032 Description: This cut is produced from a bone-in chuck roll, utilising ribs 4 and 5 counting from the neck.

Back Rib Steaks on the bone

Code:

Chuck B031 Description: Produced from ribs 4, 5 and 6 of the forequarter.

Description: Neck and Chuck Eye (bone-in).

There are 44 step by step cutting specifications for muscles and cuts from the Chuck primal.

The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 34

Denver Muscle (Serratus ventralis)

Code:

Chuck B034 Description: The denver muscle (Serratus ventralis) with discoloured tissue, gristle and excess fat removed.

3 2.36kg

32.82%

1.56%

3

WD

WD

3

M WD

3

3

3 M WD

3 3

Chuck Rib on the bone: As a roast, this is an ideal value alternative to Fore Rib. The recommended maturation is 14 days minimum.

Denver Muscle: A very tender muscle, ideally used for thin cut, grill or stir-fry.

The recommended maturation is 14 days minimum.

Chuck Rib Steaks on the bone and Back Rib Steaks on the bone: Both rib steaks are suitable for grilling after being sous vide cooked until tender.

The recommended maturation is 14 days minimum.

3

Mince/ Burgers

3

M WD

3

Thin Cut (5mm)

Pulled

WD

Stir-Fry Thick Cut (10mm)

Dice/ Strips

WD

Thin Cut (5mm)

Steak

3

Thick Cut (25mm)

Joint

3

Grill/Fry/Barbecue Bone-In Steak

Pulled

3

Boneless Joint

Dice

3

Bone-In Joint

Steak

Roasting

3 3 3

Sous Vide

Joint

Slow Cook Coarse

MediumCoarse

Medium

Percentage Percentage of Primal of Carcase

FineMedium

Weight

Fine

Muscle Grain

M WD

3 M WD

WD

3

3

3

3

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

35

Neck and Chuck Eye (bone-in) – continued Significant value can be added to the neck and chuck roll bone-in and seam cutting it into its individual muscles.

Neck and Chuck Eye (bone-in) Code: Chuck B042

Chuck Eye “Centre Cut” Joint

Code:

Chuck B026 Description: This joint has a smaller diameter than the Chuck Eye Joint and is ideal for a slow roast.

“King Arthur’s” Beef Roast

Code:

Chuck B029 Description: Prepared from the Chuck Eye Roll with the Cap of the Fore Rib added.

Description: Neck and Chuck Eye (bone-in).

There are 44 step by step cutting specifications for muscles and cuts from the Chuck primal.

The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 36

Chuck Eye Joint

Code:

Chuck B003 Description: A cylindrical joint, ideal economy joint for slow cooking.

M WD

3

All the above muscles are ideal as value/carvery joints for foodservice.

The recommended maturation is 14 days minimum.

Thin Cut (5mm)

3

3

Stir-Fry Thick Cut (10mm)

3

Thin Cut (5mm)

M WD

Thick Cut (25mm)

3

3

Pulled

3

Dice/ Strips

M WD

Steak

3

Joint

3

Pulled

WD

Dice

3

Grill/Fry/Barbecue Bone-In Steak

Boneless Joint

Bone-In Joint

Roasting

3

Steak

MediumCoarse

Medium

1.82%

Sous Vide

Joint

38.38%

Slow Cook Coarse

2.76kg

Percentage Percentage of Primal of Carcase

FineMedium

Weight

Fine

Muscle Grain

Mince/ Burgers

3

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

37

Fore Rib

Beef Mini Back Ribs – 2-bone Rack

Code:

Fore Rib B016 Description: These racks are produced from the Fore Rib section.

Fore Rib (bone-in) Code:

Fore rib boned and rolled

Code:

Fore Rib B013 Description: The fore rib contains ribs 7, 8, and 10 counting from the neck upwards.

Maximum 60mm tail. Maximum fat thickness 10mm.

De-boned and rolled using string or netting.

Fore Rib B001

Rib Cap Muscle

Code:

Fore Rib B017 Description: Rib Cap.

Description: The fore rib contains ribs 7, 8, 9 and 10 counting from the neck upwards.

Maximum 60mm tail. Maximum fat thickness 10mm.

Weight Percentage of carcase

There are 17 step by step cutting specifications for muscles and cuts from the Fore Rib primal.

The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 38

Rib Eye Roll

Code:

Fore Rib B009 Description: The eye muscle is removed from the fore rib (Code: Fore Rib B001) and can be used as a joint or cut into rib eye steaks. Maximum fat thickness 10mm.

15.19%

0.83%

3

3

1.86%

3

3

3

3

Mini Back Ribs: An ideal way to add value to the Fore Rib by utilising the bones.

Rib Cap: Similar to the brisket muscle and therefore ideal for ready meals or pulled beef. This is also used in the King Arthur’s Beef Roast (see previous page).

3

3

Thin Cut (5mm)

3

Stir-Fry Thick Cut (10mm)

Bone-In Steak

Boneless Joint

Bone-In Joint

Pulled

Dice/ Strips

Steak

Grill/Fry/Barbecue

Mince/ Burgers

3

3

WD M WD

3 34.26%

Roasting

3

3

2.82kg

Joint

Pulled

Dice

Steak

Joint

Coarse

MediumCoarse

3

Sous Vide

Thin Cut (5mm)

1.25kg

5.43%

Slow Cook

Thick Cut (25mm)

8.23kg

Medium

Percentage Percentage of Primal of Carcase

FineMedium

Weight

Fine

Muscle Grain

3

WD

WD

M

M

WD

WD

3 3

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

39

Brisket

Flat Brisket Code:

Brisket PAT (Pectoralis profundus)

Brisket B001

Code:

Brisket B012 Description: This is the single brisket muscle with the cap removed.

Trimmed of all excess fat and gristle.

Brisket Cap Muscle (Pectoralis superficialis)

Description: Flat Brisket is boneless and highly trimmed, maximum fat thickness 10mm.

Weight 5.34kg Percentage of carcase 3.52%

There are 15 step by step cutting specifications for muscles and cuts from the Brisket primal.

The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 40

Code:

Brisket B013 Description: The cap muscle is a single muscle removed from the brisket and trimmed of all excess fat and gristle. The meat has a coarse texture/ grain and needs slow, long cooking.

Thin Cut (5mm)

Thick Cut (10mm)

Pulled

Thin Cut (5mm)

Dice/ Strips

Thick Cut (25mm)

Steak

3

3

3

3

3

WD

WD

WD

WD

3

3

3

3

3

3

3

WD

WD

WD

WD

3

3

3

3

WD

WD

2.80kg

52.43%

1.84%

1.30kg

24.34%

0.86%

Fine

Joint

Bone-In Steak

Stir-Fry

Pulled

Boneless Joint

Grill/Fry/Barbecue

Dice

Bone-In Joint

Roasting

Steak

Sous Vide

Joint

Coarse

MediumCoarse

Slow Cook

3.52%

Percentage Percentage of Primal of Carcase

5.34kg

Medium

Weight

FineMedium

Muscle Grain

3

Both brisket muscles are ideal for ready meal production and pulled beef. However, the Brisket Cap Muscle has a coarse grain and, therefore, should not be mixed with the Brisket PAT.

Mince/ Burgers

3

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

41

Forequarter Flank

Jacobs Ladder Code:

Forequarter Flank (Boneless) without intercostal muscles

Beef Short Ribs (Jacobs Ladder)

Brisket B009

Whole Beef Rib (Jacobs Ladder)

Code:

Brisket B010 Description: Single beef ribs utilising the whole width of the Jacobs Ladder.

42

Description: Boneless forequarter flank without intercostal muscles.

Code:

Beef Ribs – split (Jacobs Ladder)

There are 15 step by step cutting specifications for muscles and cuts from the Brisket primal.

The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk

Brisket B014

Description: Prepared from the Jacobs Ladder with excess fat and gristle removed.

Brisket B015

Description: The Jacobs Ladder.

Code:

Code:

Brisket B011 Description: Single beef ribs utilising the whole width of the Jacobs ladder and split through the centre of the ribs.

3

Thin Cut (5mm)

Stir-Fry Thick Cut (10mm)

Thin Cut (5mm)

Thick Cut (25mm)

Grill/Fry/Barbecue Bone-In Steak

Boneless Joint

Bone-In Joint

Roasting Pulled

Dice/ Strips

Steak

Joint

Sous Vide Pulled

Dice

Steak

Joint

Slow Cook Coarse

MediumCoarse

Medium

Percentage Percentage of Primal of Carcase

FineMedium

Weight

Fine

Muscle Grain

Mince/ Burgers

3

3

3

WD

3

3

3

WD

3

3

3

WD

3

Jacobs Ladder: If the specification for this primal (Brisket B015), is followed, it will provide you with the highest yield. It most of the bones therefore adds value to the forequarter.

Sous Vide M = Medium (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness).

WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness).

Meat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life.

The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards.

43

Hindquarter Muscles

Thin Cut (5mm)

Thick Cut (10mm)

Thin Cut (5mm)

Stir-Fry

Thick Cut (25mm)

WD

Grill/Fry/Barbecue Bone-In Steak

WD

Boneless Joint

M/WD

Bone-In Joint

Pulled

3

Dice/ Strips

3

Roasting

Steak

Pulled

3

Joint

Dice

Sous Vide

Steak

Joint

Slow Cook Coarse

MediumCoarse

Percentage Percentage of Primal of Carcase

Medium

Weight

FineMedium

Product

Fine

Muscle Grain

3 3 3

3 3 3

3 3 3

3 3 3 3

Mince/ Burgers

Topside Gracilis Muscle – Topside

1.33kg

13.45%

0.88%

Main Topside Muscle

5.14kg

52.00%

3.39%

Small Side Bullet Muscle

0.55kg

5.56%

0.36%

Tender Top muscle

1.55kg

15.67%

1.02%

Topside Flap muscle

0.25kg

2.53%

0.17%

2.80kg

29.00%

1.85%

3 3 3

3 3

M/WD M/WD M/WD M/WD M/WD

3 3

3

M/WD M/WD M/WD

3

WD

Silverside Silverside (with silver gristle)

3 3 3 3

Main Silverside Muscle (without the Side muscle) Aitch Bone Joint Silverside Side Muscle

3 3 3 3

3 3 3 3

3 3 3 3

3

3

3

3 3 3 3

M/WD M/WD

WD

WD

M/WD M/WD

WD

WD

M/WD M/WD

WD

WD

WD

WD

WD

3 3 3 3

3 3 3

3 3 3

3 3

3 3 3 3

3 3 3 3

Thick Flank Thick Flank (Knuckle)

6.40kg

Centre Cut Muscle – Thick Flank

2.01kg

31.41%

1.33%

Pavé Muscle

0.68kg

10.62%

0.45%

Plate Muscle – Thick Flank

2.19g

34.22%

1.45%

Femur Muscle – Thin Flank

0.63kg

9.84%

0.42%

44

3

4.22%

3 3

M/WD M/WD M/WD M/WD M/WD

3

3 3

3 3

3 3 3

M/WD M/WD

3

M/WD M/WD WD

WD

WD

3

3 3

3 3 3

Thick Cut (10mm)

Thin Cut (5mm)

3 3 3 3 3

3 3 3 3 3

3 3 3 3 3

3 3 3 3 3

3 3

3 3

3 3

3 3 3

3 3 3

3 3 3

3 3 3

3 3

3 3

3

3 3

3

3

Bone-In Steak

Thin Cut (5mm)

Stir-Fry

Thick Cut (25mm)

Grill/Fry/Barbecue

3 3 3 3 3

Boneless Joint

Bone-In Joint

Roasting Pulled

Dice/ Strips

Steak

Joint

Sous Vide Pulled

Dice

Steak

Joint

Slow Cook Coarse

MediumCoarse

Percentage Percentage of Primal of Carcase

Medium

Weight

FineMedium

Product

Fine

Muscle Grain

Mince/ Burgers

Rump “D” Rump (without tail)

5.99kg

Rump Bistro Muscle

1.18kg

19.70% 24.00%

Rump Cap (Picanha)

1.44kg

Rump Tail

1.42kg

Prime Rump

2.54kg

3

3.95% 0.78%

3 3

0.96%

3

0.94% 42.40%

1.68%

M

M

M

M

M

M

M/WD M/WD

3

M

M

Fillet Fillet

2.91kg

Middle Fillet

1.25kg

42.96%

0.83%

Rump Fillet

1.04kg

35.74%

0.96%

Rump Tail

0.29kg

9.97%

0.19%

1.92%

Fillet Steak on the bone Fillet Tail on the bone

3 3 3 3 3 3

M

M

M

M

M

M M

M

3 3

M M

Sirloin and Whole Fillet (Bone-in) Larder Trim Sirloin

5.34kg

78.53%

3.52%

Lower Sirloin Pavé

0.56kg

8.24%

0.37%

Top Sirloin Pavé

0.28kg

4.12%

0.18%

T-Bone Steaks Bone-in Sirloin Steak Bone-in Porterhouse Steak

3 3 3 3 3 3

M

3 3 3

M M

M

M

M

3 3 3

M M M

Thin Flank

3 3

Thin Flank (boneless)

10.09kg

Inside Skirt

0.72kg

7.14%

0.48%

Flank Skirt – Bavette (fully trimmed)

1.44kg

14.27%

0.95%

3

0.77kg

7.63%

0.51%

3

20.15%

0.35%

6.66%

3 3

M/WD M/WD

3

3 3

3

3

M/WD M/WD

3

3

3

3 3 3

M/WD M/WD

3

Cutaneus Muscle Goose Skirt

3 3 3

3

Heel Heel Muscle Pencil Muscle

2.63 0.53kg

3 3

1.74%

Heel Muscle for Braising

0.69kg

26.24%

0.46%

Heel Muscle for Pavé

0.96kg

36.50%

0.63%

26.24%

0.46%

3

3

3

WD

3 3

WD WD

WD

WD

M

M

3

3

3

3

Hind Shin Hind Shin

2.58kg

Prime Hind Shin Muscle

0.90kg

Boneless Beef Shank Portions (Hind Shin) Beef Bucco

1.70%

3 3 3 3

3 3 3 3

3 3 3

WD

WD

WD

WD

WD

WD

WD

3 3

3 3 3 3 45

Forequarter Muscles

Thin Cut (5mm)

Thick Cut (10mm)

Thin Cut (5mm)

Stir-Fry

Thick Cut (25mm)

Grill/Fry/Barbecue Bone-In Steak

Boneless Joint

M

Bone-In Joint

M

Roasting Pulled

3

Dice/ Strips

Dice

3

Steak

Steak

3 3 3

Joint

Joint

3

3 3

3 3 3

Sous Vide Pulled

Slow Cook Coarse

MediumCoarse

Percentage Percentage of Primal of Carcase

Medium

Weight

FineMedium

Product

Fine

Muscle Grain

3

3 3

3

3 3

3

3

3

3

3

3

3

3

Mince/ Burgers

Shoulder Feather

2.46kg

11.13%

1.62%

LMC (single muscle)

3.31kg

14.98%

2.18%

Blade (Chuck Tender)

1.51kg

6.79%

0.99%

Underblade Fillet

0.43kg

1.95%

0.28%

Baby LMC

0.71kg

3.21%

0.47%

Fore Shin

2.05kg

9.28%

1.35%

Underblade Muscle

1.09kg

4.93%

0.72%

Clod Flat Muscle

0.45kg

2.04%

0.30%

Needle

0.64kg

2.90%

0.42%

Shoulder Brisket Muscle

0.64kg

2.90%

0.48%

Clod Shin Muscle

0.72kg

2.71%

0.40%

46

3 3

3 3

M/WD M/WD

3

3 3

3

3 3 3 3 3

3 3 3 3

3 3 3 3

3

WD

WD

WD

WD

WD M

M

WD

WD

WD

WD

WD

M

M

WD

WD

WD

WD

3 3 3

WD

WD

WD

WD

WD

3

WD

3 WD WD

3 3 3 3

WD

WD

Thin Cut (5mm)

WD

Stir-Fry Thick Cut (10mm)

Pulled

WD

Thin Cut (5mm)

Dice/ Strips

3 3

Thick Cut (25mm)

Steak

3 3 3 3

Grill/Fry/Barbecue Bone-In Steak

Joint

3 3

Boneless Joint

Pulled

3

Bone-In Joint

Dice

Roasting

Steak

Sous Vide

Joint

Slow Cook Coarse

MediumCoarse

Percentage Percentage of Primal of Carcase

Medium

Weight

FineMedium

Product

Fine

Muscle Grain

Mince/ Burgers

Neck and Chuck Roll – seam cut

3 3 3 3 3

Neck and Chuck Roll – Seam Cut Rhomboideus Neck chain muscle Thick part of the Trapezius Muscle Thin part of the Trapezius Muscle

Splenius Muscle Group of neck and feather bone muscles

3 3 3

3

3

3

3

3

3

3

WD

WD

3 3 3 3 3

WD WD

3

Rib Eye Fillet Atlas Muscle

WD

3

WD

M

M

WD

WD

WD

WD

3

3

3

3 3 3 3

WD

Neck and Chuck Eye (bone-in) Neck and Chuck Eye (bone-in)

3 3 3

Chuck Rib Steaks on the bone Chuck Rib on the bone Back Rib Steaks on the bone Denver Muscle

2.36kg

32.82%

1.56%

Chuck Eye “Centre Cut” Joint

2.76kg

38.38%

1.82%

3

3 3

Chuck Eye Joint

3

M/WD

3 3

3

“King Arthur’s” Beef Roast

3

M/WD

3

3

3

WD

3

M/WD

3

3

3 3 3

M/WD M/WD

WD

3

3

3

3

3

3

3 3 3

M/WD M/WD M/WD

Fore Rib Fore Rib (bone-in)

8.23kg

Beef Mini Back Ribs – 2-bone Rack 1.25kg

3 3

5.43% 15.19%

0.83%

M/WD

3

Rib Cap Muscle 2.82kg

34.26%

1.86%

3 3

WD

3

Fore rib boned and rolled Rib Eye Roll

3 3

3

3

3

3

WD

WD

WD

WD

M

M

WD

WD

WD

WD

WD

WD

WD

WD

WD

WD

3 3 3 3

Brisket Flat Brisket

5.34kg

Brisket PAT

2.80kg

52.43%

1.84%

Brisket Cap Muscle

1.30kg

24.34%

0.86%

3.52%

3 3

3 3

3 3

3

3 3 3

3 3 3

3 3

3 3 3

Forequarter Flank Forequarter Flank (Boneless) without intercostal muscles Beef Short Ribs (Jacobs Ladder) Beef Ribs – split (Jacobs Ladder) Whole Beef Rib (Jacobs Ladder)

3 3 3 3

3 3 3 3

WD WD WD

3 3 3 47

ENHANCE YOUR CAREER PROSPECTS

IMPROVE YOUR BUTCHERY SKILLS AND YOUR MEAT KNOWLEDGE The free-to-use Meat Education Programme is designed to help provide invaluable knowledge to people working in the food industry – from butchers to chefs and anybody in between.

To register to start using the Meat Education Programme, or for further information, visit

www.qsmbeefandlamb.co.uk/mep

Š Agriculture and Horticulture Development Board 2017. 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 is clearly acknowledged as the source, or in accordance with the provisions of the Copyright, Designs and Patents Act 1988. All rights reserved.

AHDB Beef & Lamb, Stoneleigh Park, Kenilworth,Warwickshire CV8 2TL. AHDB Beef & Lamb is part of the Agriculture and Horticulture Development Board.