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Beef

Beef

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Published by david7679
Chart depicting beef cuts
Chart depicting beef cuts

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Categories:Types, Recipes/Menus
Published by: david7679 on Jul 22, 2010
Copyright:Attribution Non-commercial

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10/25/2012

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5
OUTSIDE FLAT2050OUTSIDE 2030EYE ROUND 2040SILVERSIDE2020TOP SIRLOIN 2120RUMP 2090D-RUMP2100EYE OF RUMP 2110STRIPLOIN2140BLADE (Clod) 2300CHUCK ROLL 2275CHUCK - SQUARECUT 2270NECK 2280CHUCK 2260CHUCK TENDER2310TOPSIDE2000KNUCKLE 2070THICK FLANK2060FLANK STEAK 2210TENDERLOIN 2150(Side strap on)RIB SET 2220CUBE ROLL2240SHORT RIBS(5 RIBS) 1690BRISKET 2320BRISKET POINT END2330BRISKET NAVEL END2340BRISKET POINT END2350 (Deckle off)
Beef Primal Cuts 
 
6
       B       E       E       F
Primal Cut Weight Range Guide 
PRIMAL
    C    A    R    C    A    S    E  -    P    R    I    M    A    L    C    U    T    W    E    I    G    H    T    R    A    N    G    E    S
CUT* H.A.M. NO.
160-180kg180-220kg220-260kg260-300kg
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: 60%
TRIMMINGS: 10%
BONE: 20%
FAT: 10%
TOTAL: 100
* These percentages are a
Guide Only 
to a carcase body yield.
This primal cut weight range guide is used to calculate the average weight of meat primalfrom various carcase weight ranges. It is a helpful tool when selecting a primal for portion cutting or roasting.
TopsideOutsideThick FlankKnuckleD-RumpShortloin
 
(1 rib)
Striploin
(1 rib)
2000203020602070210015522142
6.25.73.73.33.85.53.05.0 - 5.64.6 - 5.13.0 - 3.32.6 - 3.03.0 - 3.44.4 - 5.02.4 - 2.75.6 - 6.85.1 - 6.33.3 - 4.13.0 - 3.63.4 - 4.25.0 - 6.02.7 - 3.36.8 - 8.06.3 - 7.44.1 - 4.83.6 - 4.34.2 - 5.06.0 - 7.23.3 - 3.98.0 - 9.37.4 - 8.54.8 - 5.54.3 - 4.95.0 - 5.77.2 - 8.33.9 - 4.5
carcase%
 
7
       B       E       E       F
Primal Cut Weight Range Guide 
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: 60%
TRIMMINGS: 10%
BONE: 20%
FAT: 10%
TOTAL: 100% 
* These percentages are a
Guide Only 
to a carcase body yield.
PRIMAL
    C    A    R    C    A    S    E  -    P    R    I    M    A    L    C    U    T    W    E    I    G    H    T    R    A    N    G    E    S
CUT* H.A.M. NO.
160-180kg180-220kg220-260kg260-300kg
carcase%
Striploin (3 rib)TenderloinCube Roll
(5 rib)
Cube Roll
(8 rib)
BladeChuck Roll
(5 rib)
Chuck Tender
2140215022402244230022752310
4.41.61.72.85.54.80.93.5 - 4.01.3 - 1.41.4 - 1.52.2 - 2.54.4 - 5.03.8 - 4.30.75 - 0.804.0 - 4.81.4 - 1.81.5 - 1.92.5 - 3.15.0 - 6.04.3 - 5.30.80 - 1.04.8 - 5.71.8 - 2.11.9 - 2.23.1 - 3.66.0 - 7.25.3 - 6.21.0 - 1.25.7 - 6.62.1 - 2.42.2 - 2.63.6 - 4.27.2 - 8.36.2 - 7.21.2 - 1.4
This primal cut weight range guide is used to calculate the average weight of meat primalfrom various carcase weight ranges. It is a helpful tool when selecting a primal for portion cutting or roasting.

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