ProSafeBeef – Muscle Profiling –2009 ADIV © Muscle Profiling Muscle Profiling Process description
Mar 26, 2015
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
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Adipose tissues
Wastes
Bones
Trimmed Meat
ProSafeBeef – Muscle Profiling –2009 ADIV©
ForequarterForequarter
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ProSafeBeef – Muscle Profiling –2009 ADIV©
Beef ShoulderBeef Shoulder
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* 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
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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)