ProSafeBeef – Muscle Profiling –2009 ADIV © Muscle Profiling Process description.

ProSafeBeef – Muscle Profiling –2009 ADIV©

Muscle ProfilingMuscle Profiling

Process description

ProSafeBeef – Muscle Profiling –2009 ADIV©

Average carcass compositionAverage carcass composition

• Carcass composition depends on :Carcass composition depends on :– Animal sex– Animal breeding– Fat level– Conformation, …

• Average yields Average yields – 56 to 75% : Meat– 13 to 18% : Bones– 05 to 22% : Fatty tissues– 04 to 07% : Wastes

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ProSafeBeef – Muscle Profiling –2009 ADIV©

Average carcass compositionAverage carcass composition

3

Adipose tissues

Wastes

Bones

Trimmed Meat

ProSafeBeef – Muscle Profiling –2009 ADIV©

ForequarterForequarter

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ProSafeBeef – Muscle Profiling –2009 ADIV©

Beef ShoulderBeef Shoulder

5

* Épaule avec os* Shoulder with bones

* Épaule désossée* Deboned shoulder

ProSafeBeef – Muscle Profiling –2009 ADIV©

Meat cuts from the shoulderMeat cuts from the shoulder

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* Boîte à moelle S/P* Shoulder

*Jarret avant S/P* Fore shank / shin

* Jumeau S/P* Chuk tenderloin* Supraspinatus

* Paleron S/P* Blade/Shoulder clod * Infraspinatus

* Dessus de palette :- Bourguignon- Merlan d’épaule- partie centrale * Top Blade* Subscapularus

ProSafeBeef – Muscle Profiling –2009 ADIV©

Arm clodArm clod

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* Macreuse brute* Raw arm clod

* Macreuse S/P* Whole trimmed arm clod

* Dessus de macreuse S/P* Top arm clod

* Boule de macreuse* Central part of the arm clod (heart)* Triceps brachii

* Chaînette de macreuse

ProSafeBeef – Muscle Profiling –2009 ADIV©

Neck – ChuckNeck – Chuck

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Collier (7 cervicales) / basse côte (5 dorsales)Neck (7 neck bones) / Chuck back ribs (5 thoracic vertebrae)

ProSafeBeef – Muscle Profiling –2009 ADIV©

Meat cuts from the neck - chuckMeat cuts from the neck - chuck

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* Collier brut* Raw neck

* Collier S/P* Trimmed neck

* Basses côtes brutes* Raw chuck back ribs

* Basses côtes S/P* Trimmed chuck back ribs

* Basses côtes 4 faces* 4 faces chuck back ribs

ProSafeBeef – Muscle Profiling –2009 ADIV©

PlatePlate

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ProSafeBeef – Muscle Profiling –2009 ADIV©

BrisketBrisket

* Gros bout de poitrine brute (5 côtes + sternum)* Raw brisket (5 thoracic vertebrae + sternum)

* Gros bout de poitrine désossé* Deboned brisket

* Griffe

* Bateau

* Intercostaux* Intercostals

* Muscle triangu- laire ou couvre cœur

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ProSafeBeef – Muscle Profiling –2009 ADIV©

Brisket strip / FlankBrisket strip / Flank

* Hampe brute* Raw thinskirt* Diaphragmus

* Hampe PAD* Thinskirt

* Plat de côte (5 côtes)* Brisket strip/short ribs (5 thoracic vertebrae)* Flanchet (3 côtes) * Flank (3 thoracic vertebrae)

* Plat de côte S/P* Trimmed brisket strip/short ribs* Flanchet S/P* Trimmed Flank

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ProSafeBeef – Muscle Profiling –2009 ADIV©

HindquarterHindquarter

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ProSafeBeef – Muscle Profiling –2009 ADIV©

Round and rump shank onRound and rump shank on

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ProSafeBeef – Muscle Profiling –2009 ADIV©

KnuckleKnuckle

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* Tranche grasse S/P* Trimmed knuckle

* Mouvant * Knuckle cap

* Plat de tranche grasse* Knuckle flat

* Rond de tranche grasse ou rond de Paris* Knuckle round* Rectus femoris

ProSafeBeef – Muscle Profiling –2009 ADIV©

Silverside Silverside

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* Semelle brute* Raw silverside

* Rond de gîte S/P* Eye of round* Semi tendinosus

* Nerveux de gîte

S/P :- Plat de nerveux- Bec d’oie - Gousse d’ail* Silverside heel

* Gîte noix :- Carré de gîte- Oreille de gîte* Outside round/ silverside without eye of round and heel* Biceps femoris

ProSafeBeef – Muscle Profiling –2009 ADIV©

Full rumpFull rump

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* Rumsteck avec aiguillette baronne brut* Full rump

* Aiguillette de rumsteck* Rump tail

* Aiguillette baronne S/P* Cap of rump

* Cœur de rumsteck :-Rumsteck (pavé)-Langue de chat-Fausse araignée-Tête de filet* Rump heart/ steak cut rump

ProSafeBeef – Muscle Profiling –2009 ADIV©

Rump heart cut detailedRump heart cut detailed

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3

1

1

2

1 Top quality steaks (120g)

2 Thick steaks (180g)

3 Minced steaks

ProSafeBeef – Muscle Profiling –2009 ADIV©

TopsideTopside

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* Tende de tranche brute* Raw topside

* Tende de tranche S/P* Trimmed topside* Semi- membranosus

* Entame de tranche:-Dessus de tranche (cap of topside)-Fausse araignée (spider)-Merlan (whiting)-Poire (pear)

* Araignée PAD* Spider steak

ProSafeBeef – Muscle Profiling –2009 ADIV©

Topside cut detailedTopside cut detailed

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2

2a

2b

1 roasts

2a marinated steaks

2b minced steak

1

2

ProSafeBeef – Muscle Profiling –2009 ADIV©

The Hind ShankThe Hind Shank

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* Jarret arrière avec os* Raw hind shank

* Jarret arrière S/P* Trimmed hind shank

ProSafeBeef – Muscle Profiling –2009 ADIV©

FlanksFlanks

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* Bavette de flanchet PAD

* Thick flank/Flank steak

Raw flanks

* Bavette d’Aloyau PAD

* Thin flank/Internal flank plate

* Fausses bavettes

* Small flanks/Inside skirt

ProSafeBeef – Muscle Profiling –2009 ADIV©

Full loin without rumpFull loin without rump

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ProSafeBeef – Muscle Profiling –2009 ADIV©

Middle ribsMiddle ribs

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* Milieu de train de côte (5 côtes) : côtes de Bœuf* Middle ribs (5 thoracic vertebrae)

* Entrecôtes* Fore rib* Longissinous dorsi

* Dessus de côte Brut* Raw cap of rib

* Dessus de côte PAD* Trimmed cap of rib

ProSafeBeef – Muscle Profiling –2009 ADIV©

Striploin Striploin

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* Faux filet (3 dorsales et 6 lombaires)* Striploin (3 thoracic vertebrae + 6 lumbar vertebrae)* Longissimus lumborum

* Filet de bœuf brut* Raw tenderloin

* Filet de bœuf S/P* Tenderloin* Psoas major

ProSafeBeef – Muscle Profiling –2009 ADIV©

Others meat cuts / OffalOthers meat cuts / Offal

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* Joues et babines* Masseters

* Langue * Tongue

* Rognons* Kidneys

* Queue * Tail

* Onglet S/P* Thick skirt* Diaphragma medialis

ProSafeBeef – Muscle Profiling –2009 ADIV©

Beef Beef musclesmuscles quality quality

(1)(1)

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Good tenderness Medum tenderness Low tenderness (tough)

FRONT QUARTERFRONT QUARTER

Brisket

Shoulder x

Fore shank x

Shoulder clod (x)

Chuck tender (x) x

Top blade (x) x

Heart of arm clod (x)

Top arm clod x

Neck – chuck

Neck x

Chuck

Plate

Brisket x

Brisket strip x

Flank x

Thinskirt

HINDQUARTERHINDQUARTER

Round and rump shank on / hip

knuckle Knuckle flat x

Knuckle round x

Knuckle cap x

ProSafeBeef – Muscle Profiling –2009 ADIV©

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Beef Beef musclesmuscles quality quality

(2)(2)