MK.

TEKNOLOGI FEEDLOT

Bagian Karkas

Oleh:
DWATMADJI
Ir (UGM), MSc (JCU, Austr.), PhD (JCU, Austr.)

MK. Teknologi Feedlot – by Dwatmadji | Bagian Karkas

 Bagian Karkas
 Karkas: bagian ternak yang disembelih dikurangi berat darah, kulit,
jerohan (kecuali hati), jerohan, kepala, ekor, dan kaki depan dan
belakang (mulai tarsal dan carpal)
 Pemahaman bagian karkas sangat penting, karena menyangkut “nama
bagian karkas” yang secara specific untuk
 Pemasaran/marketing daging (labeling produk daging),
 Konsumen butuh “nama” bagian karkas
 Masakan tertentu membutuhkan bagian karkas tertentu, dan butuh
penanganan khusus,
 Setiap bagian karkas mempunyai harga yang berbeda,

MK. Teknologi Feedlot – by Dwatmadji | Bagian Karkas

MK. Teknologi Feedlot – by Dwatmadji | Bagian Karkas
 American Primal cuts
Upper Half
1. Chuck — one of the most
common sources for hamburger.
2. Rib — Short ribs, rib eye steak.
3. Short Loin — from which
porterhouse steaks, and
filet mignon, the most tender,
are cut.
4. Sirloin — less tender than short
loin, but more flavorful.
5. Round

Lower Half
1. Brisket — often associated with
barbeque beef brisket.
2. Shank — used primarily for
stews and soups, but is not
usually served another way,
due to it being the toughest of
the cuts.
3. Plate
4. Flank

MK. Teknologi Feedlot – by Dwatmadji | Bagian Karkas

 British Primal cuts

1. Neck & Clod

2. Chuck & Blade
3. Rib
4. Sirloin
5. Rump
6. Silverside
7. Topside
8. Thick Rib
9. Thin Rib
10. Brisket
11. Shin
12. Flank
13. Thick Flank
14. Leg

MK. Teknologi Feedlot – by Dwatmadji | Bagian Karkas

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MK. Teknologi Feedlot – by Dwatmadji | Bagian Karkas

MK. Teknologi Feedlot – by Dwatmadji | Bagian Karkas
MK. Teknologi Feedlot – by Dwatmadji | Bagian Karkas