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Beef Primal Cuts
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: •...
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