Poe´s
OUTSIDE FLAT 2050 OUTSIDE 2030 SILVERSIDE 2020 TOPSIDE 2000 THICK FLANK 2060 EYE ROUND 2040 KNUCKLE 2070
RUMP 2090 TOP SIRLOIN 2120 FLANK STEAK 2210 TENDERLOIN 2150 (Side strap on)
D-RUMP 2100
EYE OF RUMP 2110
STRIPLOIN 2140
RIB SET 2220
CUBE ROLL 2240
CHUCK ROLL 2275 SHORT RIBS (5 RIBS) 1690 BLADE (Clod) 2300 BRISKET 2320 BRISKET POINT END 2330
CHUCK -SQUARE CUT 2270
NECK 2280
CHUCK 2260 CHUCK TENDER 2310 BRISKET NAVEL END 2340 BRISKET POINT END 2350 (Deckle off)
5
Primal Cut Weight Range Guide
BEEF
This primal cut weight range guide is used to calculate the average weight of meat primal from various carcase weight ranges. It is a helpful tool when selecting a primal for portion cutting or roasting. PRIMAL
CUT * H.A.M. NO.CARCASE - PRIMAL CUT WEIGHT RANGES
Topside 2000
6.2 5.0 - 5.6 5.6 - 6.8 6.8 - 8.0 8.0 - 9.3
Outside 2030
5.7 4.6 - 5.1 5.1 - 6.3 6.3 - 7.4 7.4 - 8.5
Thick Flank 2060
3.7 3.0 - 3.3 3.3 - 4.1 4.1 - 4.8 4.8 - 5.5
Knuckle 2070
3.3 2.6 - 3.0 3.0 - 3.6 3.6 - 4.3 4.3 - 4.9
D-Rump 2100
3.8 3.0 - 3.4 3.4 - 4.2 4.2 - 5.0 5.0 - 5.7
Shortloin (1 rib) 1552
5.5 4.4 - 5.0 5.0 - 6.0 6.0 - 7.27.2 - 8.3
Striploin (1 rib) 2142
3.0 2.4 - 2.7 2.7 - 3.3 3.3 - 3.9 3.9 - 4.5
carcase %
160-180kg
180-220kg
220-260kg 260-300kg
This information is to be used as a GUIDE ONLY. * H.A.M. - Handbook of Australian Meat Reference Cut Item and Code Number. • • • •
GUIDE TO CARCASE BODY YIELD PRIMAL CUTS ACCOUNT FOR TRIMMINGS BONE FAT : : : : 60% 10% 20% 10%
TOTAL : 100%
* Thesepercentages are a Guide Only to a carcase body yield.
6
Primal Cut Weight Range Guide
BEEF
This primal cut weight range guide is used to calculate the average weight of meat primal from various carcase weight ranges. It is a helpful tool when selecting a primal for portion cutting or roasting. PRIMAL
CUT * H.A.M. NO.
CARCASE - PRIMAL CUT WEIGHT RANGES
Striploin (3 rib) 2140
4.4 3.5- 4.0 4.0 - 4.8 4.8 - 5.7 5.7 - 6.6
Tenderloin 2150
1.6 1.3 - 1.4 1.4 - 1.8 1.8 - 2.1 2.1 - 2.4
Cube Roll (5 rib) Cube Roll (8 rib) 2240
1.7 1.4 - 1.5 1.5 - 1.9 1.9 - 2.2 2.2 - 2.6
Blade 2300
5.5 4.4 - 5.0 5.0 - 6.0 6.0 - 7.2 7.2 - 8.3
Chuck Roll (5 rib) Chuck Tender 2275
4.8 3.8 - 4.3 4.3 - 5.3 5.3 - 6.2 6.2 - 7.2
2244
2.8 2.2 - 2.5 2.5 - 3.1 3.1 - 3.6 3.6 - 4.2
2310
0.90.75 - 0.80 0.80 - 1.0 1.0 - 1.2 1.2 - 1.4
carcase %
160-180kg
180-220kg
220-260kg
260-300kg
This information is to be used as a GUIDE ONLY. * H.A.M. - Handbook of Australian Meat Reference Cut Item and Code Number. • • • •
GUIDE TO CARCASE BODY YIELD PRIMAL CUTS ACCOUNT FOR TRIMMINGS BONE FAT : : : : 60% 10% 20% 10%
TOTAL : 100%
* These percentages are a Guide Only to acarcase body yield.
7
Portion Cutting - Preparation and Yield Guide
BEEF
PRIMAL
RUMP H.A.M. 2120
Fat: 12mm (max.) Weight: 3.44 kg
PORTIONED STEAK / PREPARATION BREAKDOWN
BREAKDOWN Portioned Steaks (250gm ± 10gm) BBQ Steak Diced Beef Trim Waste (fat, gristle, etc.) WEIGHT (kg) 2.20 kg 0.340 0.605 0.260 0.035 % 63.9 9.90 17.6 7.60 10.0
Total
3.44 kg
100%
STRIPLOIN H.A.M.2143
1 rib Fat: 12mm (max.) 25mm tail parallel Weight: 4.19 kg
Portioned Steaks (250gm ± 10gm) Cube Steak Diced Beef Waste (fat, gristle, etc.)
2.35 kg 0.535 0.575 0.730
56.10 12.80 13.70 17.40
Total
Portioned Rib Eye Frenched Cutlet (250gm ± 10gm) BBQ Steak Diced Beef Trim Waste (fat, gristle, etc.)
4.19 kg
2.78 kg
100%
70.60
OP RIB H.A.M. 1601
6 rib - (5th to 10 ribs) CapOff - chine and feather bone removed Weight: 3.94 kg
0.280 0.110 0.540 0.230
7.10 2.80 13.70 5.80
Total
This information is provided as a GUIDE only.
3.94 kg
100%
8
Striploin (Sirloin - Porterhouse)
BEEF
Striploin is prepared from a Shortloin (Item 1552) and is the portion remaining after removal of the bones and tail portion of the Tenderloin. Specification Tips: •...
Regístrate para leer el documento completo.