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CuA DRIL CON CO LI TA DE CuADRIL
Cor te ubi ca do en la re gión sa cro co xal. Li mi ta ha cia cra neal con el bi fe an gos to y lo mo, ha cia crá neo ven tral con el va cio, ha cia ven tral y la te ral con la nal ga de afue ra, ha cia ven tral y me dial con la nal ga de aden tro y ha cia ven tral con la bo la de lo mo.
Composición ósea: Co xal, sa cro y las dos pri me ras vér te bras coc ci geas.
Com po nen te mus cu lar: Com pren de las gran des ma sas mus cu la res que cu bren la re gión pel via na, fun da men tal men te glú teo
me dio y pro fun do, el ten sor de la fas cia laia y la por ción sa cro co xal del bi ceps fe mo ral.
Pre pa ra ción: A par tir de un rump and loins con hue so (item 1005), se re mue ve el lo mo y se sec cio na trans ver sal men te el ra quis a ni vel
de la ar ti cu la ción lum bo sa cra, se pa ran do de es te mo do el cua dril del bi fe an gos to. Se se pa ra la ma sa mus cu lar de sus in ser cio nes en el sa cro, li ga men tos sa cro ciá ti co y sa cro ilía co y la su per fi cie glú tea del ilión.
Fi nal men te, se lle van a ca bo las ope ra cio nes de des gra se y pro li ja mien to.
CuA DRIL
Este corte es obtenido del cuadril con colita (ítem 2452). La variante consiste en separarle la colita de cuadril cortando a tra vés del tejido conjuntivo que vincula los músculos glúteo medio y tensor de la fascia lata.
CuA DRIL SIN TA PA
Este corte es obtenido del cuadril (ítem 2456) y a partir de éste se retira el músculo bíceps femoral.
CuA DRIL D
Este corte es obtenido del cuadril (ítem 2455) y se diferencia de éste por quedar integrado sólo con el tercio dorsal del músculo bíceps femoral, músculo glúteo medio y músculo glúteo profundo, excepto una porción del músculo glúteo
accesorio. Su contorno tiene la forma de una letra D mayúscula.
CO RA zON DE CuA DRIL
En ba se al cua dril sin ta pa (ítem 2457), se ex trae el mús cu lo glú teo pro fun do. En es te ca so, la pie za que da ex clu si va men te in te gra da por el mús cu lo glú teo me dio.
LOMO DE CuADRIL
En base al Corazón de Cuadril (Ítem 2459) del que extraemos el músculo glúteo accesorio el que constituye el Lomo de Cuadril.
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CENTRO DE CORAzON DE CuADRIL
En base al corazón de cuadril (ítem 2459) del que se extrae el músculo glúteo medio separando el músculo glúteo accesorio. Queda definido así el centro de corazón de cuadril por el músculo glúteo medio.
TA PA DE CuA DRIL
(pi can ha)
Este corte es obtenido del cuadril (ítem 2456). Se trata de un corte proveniente de la región de la grupa, cuyo componente muscular lo constituye la porción superior y anterior del músculo bíceps femoral. Como requisitos, los compradores de este corte pueden espe cificar su tenor de grasa de cobertura o si el tejido conectivo deberá ser removido.
CO LI TA DE CuA DRIL
Cor te de for ma trian gu lar que li mi ta ha cia atrás y arri ba con el cua dril, ha cia ade lan te con el va cío y ha cia aba jo y atrás con la bo la de lo mo.
Composición ósea: Tu be ro si dad co xal y bor de la te ral del ilión. Com po nen te mus cu lar: Mús cu lo ten sor de la fas cia la ta.
Pre pa ra ción: A par tir del cua dril com ple to (con co li ta, ítem 2455) se ex trae el M. Ten sor de la fas cia la ta, se pa rán do lo de los
mús cu los glú teos y por ción dor sal del m.cua drí ceps fe mo ral.
BO LA DE LO MO
Cor te ubi ca do en la par te an te rior de la re gión fe mo ral, li mi ta ha cia de lan te con la co li ta de cua dril, ha cia atrás y la te ral con la nal ga de afue ra, in ter na men te con la nal ga de aden tro y ha cia arri ba con el cua dril.
Composición ósea: Cuer po del ilión, fé mur y ró tu la.
Com po nen te mus cu lar: Mús cu los rec to fe mo ral, rec to me dio, rec to la te ral y rec to in ter no, que en con jun to cons ti tu yen el
cua dri ceps fe mo ral.
Pre pa ra ción: A par tir de una rue da con hue so (item 1007). Se se pa ra la co li ta de cua dril (en el ca so que per ma nez ca ad he ri
da a la rue da), in ci dien do a tra vés del te ji do con jun ti vo in ter mus cu lar. Lue go se se pa ra de las nal gas de aden tro y afue ra por la mis ma via. Se ex trae la ba se ósea me dian te la sec ción de las in ser cio nes mus cu la res en el cuer po del ilión, fé mur y ró tu la.
BOLA DE LOMO SIN TAPA
Este corte se origina a partir del de bola de lomo (ítem 2462). Se modifica el corte antedicho al extraerle de los planos musculares el músculo recto lateral, y de esa manera queda la bola de lomo sin tapa.
TAPA DE BOLA DE LOMO
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BIFE DE BOLA DE LOMO
Este corte se origina a partir del de bola de lomo (ítem 2462) y está compuesto por el músculo recto medio de forma plana e irregular.
MEDALLON DE BOLA DE LOMO
Este corte se origina a partirdel de bola de lomo. Del mismo se extrae el músculo recto femoral que tiene forma de cilindro cónico y, al cortarse transversalmente en fetas, se obtienen los medallones de bola de lomo..
NAL GA DE ADEN TRO
Cor te ubi ca do en la re gión fe mo ral en la ca ra in ter na del mus lo, li mi ta en su par te de lan te ra con la bo la de lo mo, la te ral men te y ha cia atrás con la nal ga de afue ra, y en su par te su pe rior con el cua dril.
Composición ósea: Is quion, pu bis, fé mur, ró tu la y epí fi sis pro xi mal de la ti bia.
Com po nen te mus cu lar: En un pla no su per fi cial, se en cuen tran ha cia cra neal el mús cu lo sar to rio y más atrás el M. Rec to in ter no. En un pla no
más pro fun do, en con tra mos de cra neal a cau dal los mús cu los pec ti neo, aduc tor y se mi mem bra no so.
Pre pa ra ción: A par tir de una rue da con hue so (item 1007) se se pa ra la nal ga de aden tro de la bo la de lo mo y de la nal ga de afue ra in ci dien do a tra vés
del te ji do co nec ti vo que vin cu la las gran des ma sas mus cu la res in te gran tes de ta les cor tes. Se pro ce de al de so sa do se pa ran do di chas ma sas mus cu la res de sus in ser cio nes en el pu bis, tu be ro si dad is quiá ti ca, fé mur, ró tu la y epí fi sis pro xi mal de la ti bia. Se pro li jan las su per fi cies y se re cor tan los ex ce sos de gra sa.
NAL GA DE ADEN TRO SIN TA PA
A par tir de la nal ga de aden tro com ple ta (Item 2463), se se pa ran cor tan do a tra vés del te ji do co nec ti vo in ter mus cu lar los mús cu los rec to in ter no (gra ci lis), sar to rio y pec ti neo. En con se cuen cia, el cor te que da in te gra do por los mús cu los aduc tor y se mi mem bra no so. Se ex traen com ple ta men te los de pó si tos de gra sa.
TA PA DE NAL GA
Es tá cons ti tui do por los mús cu los re mo vi dos en la pre pa ra ción de la nal ga de aden tro sin ta pa (ítem 2464), es de cir rec to in ter no, sar to rio y pec tí neo.
Al ter na ti va men te pue den des car tar se los dos mús cu los men cio na dos. En es te ca so, el cor te que da in te gra do ex clu si va men te por el M. Rec to in ter no (gra ci lis).
NAL GA DE AFuE RA
Cor te com pues to in te gra do por la cuadrada y el pe ce to. Li mi ta en su par te su pe rior con el cua dril, an te rior con la bo la de lo mo, in te rior men te con la nal ga de aden tro y en su par te in fe rior con la tor tu gui ta.
Composición ósea: Is quion, fé mur, epi fi sis pro xi mal de la ti bia, ró tu la y tu be ro si dad cal cá nea. Com po nen te mus cu lar: Mús cu los bí ceps fe mo ral y se mi ten di no so.
Pre pa ra ción: Es te cor te es tá cons ti tui do por los dos ter cios dis ta les del mús cu lo bí ceps fe mo ral y el mús cu lo se mi ten di no so. Pue de ob te ner se de
una rue da con hue so (item 1007), in ci dien do a tra vés del te ji do con jun ti vo que vin cu la al mús cu lo bí ceps fe mo ral con el M. Cua drí ceps fe mo ral (bo la de lo mo) y la ma sa de mús cu los aduc to ro res del mus lo (nal ga de aden tro), ope rán do se la re mo ción de la ba se ósea en la mis ma ma nio bra. Fi nal men te, se pro ce de a eli mi nar ex ce sos de gra sa co mo así tam bién a re cor tar ten do nes.
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CAR NA zA DE CO LA O CuA DRA DA
Se re la cio na en su par te su pe rior con el cua dril, an te rior men te con la bo la de lo mo, ha cia atrás con el pe ce to y en su par te in ter na con la nal ga de aden tro.
Composición ósea: Is quión, fé mur y epí fi sis pro xi mal de la ti bia. Com po nen te mus cu lar: Mús cu lo bí ceps Fe mo ral..
Pre pa ra ción: A par tir de una nal ga de afue ra (ítem 2466) se se pa ran los mús cu los bí ceps fe mo ral y se mi ten di no so in ci dien do
a tra vés del te ji do co nec ti vo que vin cu la a ta les mús cu los y ex tra yen do es te úl ti mo. Se pro li ja col ga jos y se re cor tan los ex ce sos de te ji do adi po so su per fi cial.
CAR NA zA DE COLA O CuA DRA DA AL RO jO
A par tir del ítem 2467 se re mue ven los de pó si tos adi po sos sub cu tá neos e in ter mus cu la res en su to ta li dad, ex tra yen do asi mis mo la mem bra na su per fi cial del m. Bi ceps fe mo ral de mo do tal que el te ji do mus cu lar que de ex pues to al ro jo.
PE CE TO
Es te cor te tie ne por lí mi tes en su par te an te rior a la car na za de co la, in fe rior a la tor tu gui ta y an te ro su pe rior al cua dril.
Composición ósea: Is quión, tu be ro si dad is quiá ti ca, y tu be ro si dad cal cá rea. Com po nen te mus cu lar: Mús cu lo Se mi ten di no so.
Pre pa ra ción: A par tir de una nal ga de afue ra (Item 2466), se ex trae la car na za cua dra da in ci dien do en el te ji do co nec ti vo que vin
cu la los mús cu los bí ceps fe mo ral y se mi ten di no so. Se re cor ta el ten dón y se pro li ja la gra sa su per fi cial.
PE CE TO AL RO jO
A par tir del ítem 2468 se re mue ven a fon do los de pó si tos adi po sos su per fi cia les, ex tra yen do asi mis mo la mem bra na ex ter na del mús cu lo se mi ten di no so de mo do tal que el te ji do mus cu lar que de ex pues to al ro jo.
vA CIO
Es tá ubi ca do en la re gión ab do mi nal, es tan do in te gra do por los mús cu los y fas cias que com po nen la pa red ab do mi nal. Tie ne por lí mi te en su par te an te rior al asa do y la fal da, en la su pe rior a los bi fes an gos tos y en la pos te rior a la co li ta de cua dril.
Composición ósea: De be con si de rar se co mo ba se ósea a los pun tos de in ser ción de los mús cu los ab do mi na les, ya sea di rec ta men te o bien in di
rec ta men te por in ter me dio de ten do nes o fas cias. Te ne mos en ton ces: la ca ra ex ter na y car tí la gos cos ta les de las úl ti mas cos ti llas, apó fi sis trans ver sas de las vér te bras lum ba res, el cuer po del ilión, la tu be ro si dad co xal y el pu bis.
Com po nen te mus cu lar: Com pren de los mús cu los y fas cias que con tri bu yen a for mar la pa red del ab do men. Es tos mús cu los son: obli cuo ab do
mi nal ex ter no, obli cuo ab do mi nal in ter no, rec to ab do mi nal y ab do mi nal trans ver so.
Pre pa ra ción: Se pue de pre pa rar a par tir de un cuar to tra se ro a tres cos ti llas. Pre via ex trac ción del ma tam bre, se lo se pa ra de la co li ta de cua dril
in ci dien do a tra vés del te ji do con jun ti vo que vin cu la los mús cu los ab do mi na les con el ten sos de la fas cia la ta, has ta lle gar al lí mi te ven tral del bi fe an gos to. A con ti nua ción, se com ple ta el cor te en sen ti do pa ra le lo al bor de del bi fe an gos to has ta lle gar a la 13º cos ti lla, la que se bor dea ha cia ven tral has ta lo grar la se pa ra ción de la pie za. Fi nal men te, se eli mi nan los ex ce sos de te ji dos con jun ti vo y adi po so.
BI FE DE vA CIO
Es un pe que ño cor te to tal men te car no so de ta ma ño ovoi de y pla no ubi ca do en la re gión in gui nal.
Composición ósea: La mis ma que el va cío (ítem 2469).
Com po nen te mus cu lar: Es tá cons ti tui do por la por ción car no sa del Mús cu lo rec to ab do mi nal.
Pre pa ra ción: Se ob tie ne se pa rán do lo de los mús cu los obli cuos ab do mi na les, in ter no y ex ter no, y ab do mi nal trans ver so in ci dien
do a tra vés del te ji do co nec ti vo in ter mus cu lar. Se se pa ra la por ción car no sa del mús cu lo y se pro li ja eli mi nan do la co ber tu ra gra sa y la mem bra na su per fi cial.
MEDIALuNA DE vACIO (FRALDA/FRALDHINHA)
Corte ubicado en la parte superior y caudal del flanco abdominal, cuyo principal componente muscular es el músculo oblicuo abdo minal interno.
MEDIA LuNA DE vACIO AL ROjO
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TOR Tu GuI TA
Cor te ubi ca do en la re gión de la pier na (fé mo roti bial), li mi ta en su par te su pe rior y la te ral con la nal ga de afue ra, su pe rior e in ter na con la nal ga de aden tro y ha cia ade lan te y arri ba con la bo la de lo mo.
Composición ósea: Epí fi sis dis tal del fé mur, ti bia y tu be ro si dad cal cá nea. Com po nen te mus cu lar: Mús cu los gas troc ne mio y fle xor di gi tal su per fi cial.
Pre pa ra ción: A par tir de una rue da con hue so (ítem 1007), se ob tie ne in ci dien do a tra vés del te ji do co nec ti vo que lo vin cu la
a la ma sas mus cu la res dis ta les y pos te rio res del mus lo (nal gas de aden tro y de afue ra) y de los mús cu los ex ten so res y fle xo res de la pier na y el pie (ga rrón). Se ex trae la ba se ósea se pa rán do la de sus in ser cio nes en el fé mur y tu be ro si dad cal cá nea. Se re cor tan las ad he ren cias de te ji do con jun ti vo y los ex tre mos de los ten do nes.
TOR Tu GuI TA SIN BA NA NI TA
A par tir de la tor tu gui ta (ítem 2472) se ex trae el mús cu lo fle xor su per fi cial que dan do el cor te cons ti tui do so la men te por el mús cu lo gas troc ne mio.
BA NA NI TA
A partir del tortuguita (ítem 2472), al extraerse de la misma el músculo flexor superficial constituye este músculo el producto denominado bananita.
GA RRON
Cor te ubi ca do en la re gión de la pier na. Es tá in te gra do por los mús cu los ex ten so res y fle xo res de la pier na y el pie.
Composición ósea: Epí fi sis dis tal del fé mur, ti bia y hue sos del tar so.
Com po nen te mus cu lar: Mús cu los ex ten sor di gi tal lar go, ex ten sor di gi tal la te ral, pe ro neo an te rior, ex ten sor di gi tal in ter no,
pe ro neo lar go, ti bial an te rior, fle xor di gi tal pro fun do y po plí teo.
Pre pa ra ción: Se des co yun tan las ar ti cu la cio nes fe mo ro ti bial y tar so ti bial. Se pro ce de lue go a la de sin ser sión de los mús cu
los y a la ex trac ción de la ba se ósea. Fi nal men te, se re cor tan los ten do nes y ex ce den te de te ji do co nec ti vo.
GA RRON AL RO jO
EN TRA ÑA FI NA
Este cor te es tá cons ti tui do por la por ción car no sa de las in ser cio nes cos ta les del dia frag ma.
Composición ósea: Su ba se ósea es tá cons ti tui da por la ca ra in ter na de las cos ti llas des de el ter cio ver te bral de las úl ti
mas cos ti llas has ta la unión de la oc ta va con su car tí la go y a lo lar go de és te has ta el es ter nón.
Pre pa ra ción: Se pre pa ra se pa ran do el dia frag ma de sus in ser cio nes cos ta les me dian te una in ci sión a lo lar go de la ca ra
in ter na del ar co cos tal. Una vez ob te ni do, se re cor ta la mem bra na se ro sa que no cu bra di rec ta men te la por ción mus cu lar. Al ter na ti va men te, pue de ex traer se la mem bra na que en vuel ve di rec ta men te la men cio na da por ción mus cu lar, que dan do la su per fi cie de la mis ma prác ti ca men te al ro jo.
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MENuDENCIAS vACuNAS
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MENuDENCIAS vACuNAS
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RA BO
Es tá cons ti tui do por la co la del bo vi no, con te nien do la to ta li dad de las vér te bras y mús cu los coc cí geos, a ex cep ción de las 2 pri me ras vér te bras que per ma ne cen en la me dia res y las 3 ó 4 úl ti mas que son re mo vi das. Pa ra fa ci li tar su em pa que se pue den sec cio nar en dos par tes.
EN TRA ÑA GRuE SA
Es ta me nu den cia es tá cons ti tui da por los pi la res del dia frag ma, los que cons ti tu yen la por ción car no sa de di cho mús cu lo.
SE SOS
Cons ti tui do por el ce re bro, el ce re be lo y el bul bo ra quí deo, es tá re cu bier to por tres mem bra nas del ga das (me nin ges). De ben eli mi nar se los coá gu los. Al ter na ti va men te, pue de pre pa rar se sin mem bra nas.
CO RA zON
Se pre pa ra re mo vien do la gra sa de co ra zón, se re cor ta el pe ri car dio y se eli mi nan ar te rias, ve nas y vál vu las au ri cu la res. Pue de pre pa rar se com ple to o bien sec cio na do al me dio.
LEN GuA
Se pre pa ra eli mi nan do el hue so hioi des mien tras que el epi te lio lin gual de be per ma ne cer in tac to. Se cla si fi ca usual men te por pe so y co lor (blan cas, o ne gras y man cha das).
HI GA DO
Pa ra su pre pa ra ción se se pa ra la ve sí cu la bi liar, res tos de va sos san guí neos he pá ti cos, gan glios lin fá ti cos y la gra sa ad ya cen te al hi lio. Se pue den cla si fi car por co lor (pri vi le gian do a los ro jos os cu ros) o por ran go de pe so: 5 a 8 li bras (2,270 a 3,632 kg) y de más de 8 li bras (mas de 3,632 kg).
RI ÑON
Se pre pa ra re mo vien do la cáp su la y la gra sa pe ri rre nal. Se ex trae el uré ter y el te ji do gra so ad ya cen te.
MO LLE jA
Es tá cons ti tui da por el ti mo, glán du la in te gra da por una por ción cer vi cal y una por ción to rá ci ca, la que se ubi ca a am bos la dos de la trá quea, lo bu la da y de co lor ama ri llen to pá li do. Es ta glán du la tie ne su ma yor de sa rro llo en los ter ne ros, atro fián do se en los ani ma les adul tos. De be pre pa rar se con su su per fi cie to tal men te li bre de gra sa.
NuEz DE quI jA DA
Es tá cons ti tui da por los mús cu los ma se te ros. Los mús cu los sub ya cen tes al ma xi lar in fe rior de ben ser ex clui dos.
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MON DON GO
Es tá com pues to por el ru men y el re tí cu lo o bo ne te. Pue de pre pa rar se de las si guien tes ma ne ras: mon don go cru do: su úni co tra ta mien to es un la va do con agua clo ri na da pa ra eli mi nar los res tos de in ges ta. mon don go se mi co ci do: se so me te a coc ción en agua a tem pe ra tu ra de ebu lli ción du ran te 40 a 45 mi nu tos. Es ta pre pa ra ción tie ne una va rian te que es el blan quea do me dian te el uso de agua oxi ge na da. Mon don go co ci do blan quea do: se so me te a coc ción en agua a tem pe ra tu ra de ebu lli ción du ran te 50 a 55 mi nu tos, y se blan quea uti li zan do agua oxi ge na da.
BO NE TE /RE DE CI LLA
Al igual que el ru men for ma par te de los prees tó ma gos de los ru mian tes sien do, no obs tan te de un ta ma ño mu cho me nor. Pa ra su pre pa ra ción co mo me nu den cia in di vi dual, de be se pa rar se del mon don go del cual for ma par te. Su ca ra in ter na pre sen ta plie gues en for ma de cel di llas, ca rac te rís ti ca que ori gi na su nom bre de re tí cu lo o re de ci lla. Pue de pre pa rar se en cual quier de las ma ne ras des crip tas pa ra el mon don go (item 609).
LI BRI LLO
Con jun ta men te con el ru men y la re de ci lla cons ti tu ye los tres prees tó ma gos de los ru mian tes. En su su per fi cie in te rior pre sen ta plie gues en for ma la mi nar que lo ase me jan a un li bro. Se pre pa ra de ma ne ra si mi lar al item 609.
CuA jO
Cons ti tui do por el cua jar o es tó ma go glan du lar de los ru mian tes. Pue de co mer cia li zar se con des ti no a con su mo o pa ra uso in dus trial. La por ción pi ló ri ca pue de de ri var se a con su mo, so me ti da a los mis mos tra ta mien tos es pe ci fi ca dos en item 609. La re gión glan du lar es co mer cia li za da con des ti no a la bo ra to rios pa ra la ob ten ción de fer men to lab, en cu yo ca so el pro duc to se pre pa ra de se ca do o con ge la do.
BA zO
Des pués de su ex trac ción se eli mi nan los res tos de te ji do con jun ti vo cir cun dan te y los va sos san guí neos es plé ni cos.
AOR TA
Con sis te en la pri me ra por ción de la ar te ria aor ta to rá ci ca, des pués de su sa li da del ven tri cu lo iz quier do del co ra zón. Pre vio des gra se se en va sa en po lie ti le no, es acon di cio na da en ca jas de car tón y con ge la da.
MEM BRA NA DEL DIA FRAG MA
Con sis te en la mem bra na dia frag má ti ca con su co ber tu ra de pleu ra y pe ri to neo. De be es tar li bre de la por ción car no sa del dia frag ma.
TEN DO NES
Se uti li zan los ten do nes de los mús cu los fle xo res de las ex tre mi da des dis ta les de am bos miem bros y el te ji do fi bro so cir cun dan te.
CHIN CHu LI NES
Com pren de la por ción ini cial del in tes ti no del ga do, es de cir, el duo de no. De be es tar li bre de res tos de epi plón y gra sa me sen té ri ca.
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BONE IN BEEF PRIMAL CuTS
1000 / BEEF SIDE INTERNAL vIEw / BEEF SIDE
ExTERNAL vIEw
Is one of the two parts into which the carcass is divided, by means of a longitudinal cut that goes through the center of the backbone.
Processing: The head is separated by a transversal cut at the level of the attlantoc
cipital joint. The fore legs are cut off at a distance of 100 mm from the carpus, while the hind legs are severed at a distance of 100 mm from the tarsus. The tail is sepa rated by cutting between 2nd and 3rd coccygeal vertebrae. Kidneys, pelvic and kidney fat, as well as thymus and heart fat, must be removed. The diaphragm shall be removed, except its costal portion which shall remain attached to its costal insertion in the internal face of the side. Diaphragm membrane shall be trimmed close to the lean. Penis, testicles, precrural fat in the males and udder fat in the females, must be trimmed off. Blood clots, and ragged ends must be removed.
1001 / SIDE 10 RIBS
Consists of the whole hindquarter plus the last 7 ribs corresponding to the fore quarter. Embraces all the anatomicals regions of the side except the cervical, scapular, brachial and the first 3 ribs of the thoracic region. It includes the same cuts as the beef side, except neck, brisket, shin, chuck, shoulder clod, chuck tender, oyster blade and chuck cover.
1002 / FOREquARTER 10 RIBS
Obtained by cutting the side transversally between the 10th and 11th dorsal vertebrae. The anatomical regions are cervical, dorsal, thoracic, scapular, pecto ral and brachial. Made up of the following cuts neck, chuck, fore rib, shoulder clod, chuck tender, oyster blade, shin, plate, brisket and navel.
The skeletal components: Halves of 7 cervical vertebrae, 1st to 10th tho
racic vertebrae, their corresponding ribs and their cartilages, sternum and sternal cartilage, scapula, humerus, radius, ulna and carpus.
1002A 3 Ribs / 1002B 5 Ribs / 1002C 9 Ribs
1003 / HINDquARTER 3 RIBS
Obtained by cutting a sidetransversally between the10thand 11thdorsal verte brae.The skeletal componentsare 6 lumbar vertebrae,sacrum, 2 coccygeal verte brae, os coxae, femur,tibia, patella and tarsal bones.
Made up of the following cutss: Triploin,fillet/tenderloin,rump,tailofrump,fl
ank,eyeround,flat,knuckle,topside/inside,legofbeefandshank.
1004 / PISTOLA 4 RIBS
Consists of a 4 Rib Hindquarter, after the removal of the Flank and the portion of plate corresponding to the last 4 ribs. Made up of the following cuts: striploin, fillet/ tenderloin, rump, knuckle, topside/inside, eyeround, flat, leg of beef and shank. embraces the dorsolumbar, sacralcoxal, femoral and tarsaltibial regions.
The skeletal components: Halves of the last 4 dorsal vertebrae and portions
vertebral of the corresponding ribs, the 6 lumbar vertebrae, sacrum, first 2 caudal vertebrae, os coxae, femur, tibia and tarsal bones.
Processing: After the flank has been removed, a longitudinal cut is made along
the external edge of the ribs. This cut shall be practiced parallel to the backbone, at a distance of 25, 50 or 75 mM., measured from the lateral end of the ribeye (M. Longissimus dorsi). The backbone shall be severed transversally between 9th and 10th dorsal vertebrae.
1004A 8 Ribs / 1004B 10 Ribs
1005 / RuMP AND LOIN (R&L) 4 RIBS
Consists of the cut from the hindquarter made up of rump, striploin, and fillet/ tenderloin.
The skeletal components: Halves of the 4 last thoracic vertebraes, 6 lumbar
vertebraes, sacrum, os coxae and first coccygeal vertebrae.
Processing: From a 4 rib pistola a cut is performed from the 1st or 2nd coc
cygeal vertebrae to the ball of the femur, separating it from the round this way. 1005A 8 Ribs
1006 / LEG / BuTT ON
Consists of a round plus the rump. Made up of the following cuts rmp, tail of rump, knuckle, topside/inside, flat, eyeround, leg of beef and shank. Embraces the sacrum coxal, femoral and tarsaltibial regions.
The skeletal components: Are os coxae, sacrum, 1st and 2nd coccygeal verte
brae, femur, patella, tibia and tarsal bones.
Processing: May be prepared from a hindquarter. Flank is removed while the backbone
is sawn at the level of lumbarsacral joint, alternatively may be prepared shank off.
1007 / ROuND
Made up of following cuts: knuckle, inside/topside, flat, eyeround, leg of beef and shank.
The skeletal components: ischion, pubic bone, femur, patella, tibia and tarsal bones. Processing: it is prepared from a hindquarter or a pistola by sawing from 2nd coc
cygeal vertebrae to the ball of femur, separating it from the rump this way.
1008 / ROuND, SHANK OFF
From the round the shank is removed.The skeletal components ischion, pubic bone, femur an patella.
1009 / SHORT LOIN 8 RIBS
Made up of the following cuts: striploin, fillet/ tenderloin and forerib. Is located inside of lumbar and dorsal anatomicals regions.
The skeletal components halves of the 6 lumbar vertebrae, the 6th to 13th
thoracic and spinal portions of the ribs.
Processing: the backbone is sawn at the level of sacrolumbar joint as well as
between 5th and 6th dorsal vertebrae. Ribs are sawn paralel to the backbone at a distance of 25, 50 or 75 mm, depending on specifications.
1010 / FORE RIBS
Are located in the dorsal region, limited craneally with the chuck, caudally with the striploin and ventrally with the rib cage (plate).
The skeletal components: The 6th to 9th dorsal vertebrae and spinal end of
corresponding ribs.
Muscular component: On a superficial level, the M. Trapezius thoracis and latissimus
dorsi can be observed. On a deeper level, there are the M. Longuissimus dorsi, M. Spinalis dorsi, M. Multifidi dorsi, M. Ilicostalis, M. Intercostalis and M. Levatores costaruM.
Processing: May be obtained by severing the backbone between 5th and 6th ribs,
as well as between 9th and 10th dorsal vertebrae, performing after that a longitudinal cut along the external edge of the ribs. This cut may be practiced at a distance of 25, 50 or 75 mm measured from the lateral edge of the ribeye (M. Longissimus dorsi) depending on specifications.
1011 / SHORT LOIN / SHORT CuT
Is located in the dorsal lumbar region. It is made up of the striploin and the tenderloin.
The skeletal components halves of the 10th to 13th dorsal vertebrae and cor
responding ends of the spinal ribs and halves of the 6 lumbar vertebrae.
The Muscular components: M. Longissimus dorsi, M. Spinalis dorsi, M.
Multifidi dorsi, M. Iliocostalis, M. Serratus dorsalis caudalis, M. Intercostalis, M. Psoas major, M. Psoas minor and M. Psoas iliacus.
Processing: the backbone is sawn transversally at the lumbarsacral joint and
between the 9th and 10th dorsal vertebrae as well. Then, a longitudinal cut is made parallel to the backbone at a distance of 25, 50 or 75mm from the external edge of the ribeye, depending on specifications.
1012 / PLATE FLANK-IN 13 RIBS
Is located in the thoracic and abdominal regions and embraces all ribs with flank. It is made up by the plate and the flank.
The skeletal components: The diaphysis of the 13 ribs.
Processing: Previously, the scapula, humerus and the muscle components of the
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1012A / PLATE 10 RIBS
Same as item 1012, after removal of the three last ribs and the flank. 1012B 13 Ribs
1013 / SHIN/SHANK BONE IN
Is the combination of the humerus, radius and tibia including their corresponding adhered muscles, which may be cut in portions not exceeding 200 mm long.
2301 / CHuCK AND BLADE
It consists in a cut from the forequarter made up of neck, chuck and blade. It is located in the cervical region and dorsal region, limited caudally by the fore ribs and ventrally by the corresponding portion of the rib cage (plate) and shin. This cut boneless comes from the bonein cut. Brisket and shin are taking away. Chuck and neck are prepared together and the shoulder clod and chuck tender have been separated but are included with them.
The skeletal components: The 1st to 7th cervical vertebrae and the 1st, 2nd
and 3rd dorsal, vertebrae and corresponding spinal rib ends, blade bone and scapular cartilage, humerus, ulna and proximal epiphysis of the radius.
Muscular component: Muscles rhomboideus, complexus, esplenius, longissimus
dorsi, espinalis dorsi, multifidi dorsi, iliocostalis, serratus dorsalis cranealis, trape zius, deltoideus, latissimus dorsi, infraspinatus, triceps brachii (long head, lateral head and medial head), anconeus internus, anconeus externus, teres major, tensor de la fasciae antebrachii and supraespinatus.
2302 / CHuCK AND NECK
It comes from chuck and blade (item 2301). This preparation is a cut from the fore quarter, made up of chuck and neck together in one piece.
The skeletal components: The 1st to 7th cervical vertebrae and the 1st, 2nd
and 3rd dorsal vertebrae and corresponding spinal rib ends.
Muscular component: Muscles rhomboideus, complexus, esplenius, longissimus
dorsi, espinalis dorsi, multifidi dorsi, iliocostalis, serratus dorsalis cranealis, trapezius and latissimus dorsi.
2303 / SPENCER ROLL 7 RIBS
This cut is located in the dorsal region, limited in the cranial area by the chuck, in the caudal area by the striploin, and ventrally by the corresponding portion of the rib cage (plate).
The skeletal components: 4th to 10th dorsal vertebrae and the spinal end of
corresponding ribs.
Muscular component: On a superficial level, the M. Trapezius thoracis and M. Latissimus
dorsi can be observed. On a deeper level are the M. Longissimus dorsi, M. Iliocostalis, M. Multifidi dorsi, M. Spinalis dorsi, M. Intercostalis and M. Levatores costarum.
Processing: May be obtained from a forequarter 10 ribs by severing transversally the
backbone between 3rd and 4th dorsal vertebrae performing, after that, a longitudinal cut along the external rib edge. This cut may be practised at a distance of 25, 50 or 75 mm, measured from the lateral end of the ribeye (M. Longissimus dorsi). Finally, dorsal ver tebrae and ribs ends are removed and trimming operations are carried out.
2303A / RIBEyE CAP
Ribeye cap is located over the rib eye 7 ribs, including the following muscles, trapezius thoracis, latissimus dorsi and serratus dorsalis.
2304 / CuBE ROLL OR RIBEyE ROLL 4/7 RIBS
This cut may either be called cube roll or ribeye roll, depending on the buyers request. It is located in the dorsal region, having the same limits and skeletal references as the spencer roll (item 2301).Muscular component: M. Longissimus dorsi, M. Multifidi dorsi, M. Spinalis dorsi
and M. Iliocostalis.
Processing: The basic procedures are the same as those used to obtain the spen
cer roll, except for the further removal of M. Intercostalis and M. Levatores costarum as well as of superficial flat muscles, namely M. Trapezius thoracis and M. Latissimus
dorsi. Therefore only the muscles mentioned as muscular components, remain in the piece. M. Iliocostalis may be retained or removed.
2304A 4 Ribs / 2304B 5 Ribs / 2304C 6 Ribs / 2304D 7 Ribs
2305 / CHuCK
Is located in the fore part of the dorsal region, limited in the cranial area by the neck, in the caudal area by the fore ribs and ventrally by the corresponding portion of the rib cage (plate).
The skeletal components: The 1st, 2nd and 3rd dorsal vertebrae and corre
sponding spinal rib ends, blade bone and scapular cartilage. Muscular component M. Rhomboideus, M. Complexus, M. Splenius, M. Longissimus dorsi, M. Spinalis dorsi, M. Multifidi dorsi, M. Iliocostalis, M. Serratus dorsalis cranialis and M. Subscapularis.
Processing: Backbone is transversally severed between the 3rd and 4th dorsal
vertebrae and at the level of the cervical/dorsal joint, separating the neck this way. Then a cut is made parallel to the backbone from the caudal edge of the 3rd rib up to the 1st rib of the cranial edge, at an approximate distance of 50 to 75 mm from the ribeye lateral end. Having obtained the bone in cut, deboning operations are carried out and remaining portions of some muscles, such as M. Intercostalis and M. Levatores costarum, are removed. M. Subscapularis may be retained or removed.
2306 / NECK
Is located in the cervical region, limited caudally by the chuck and ventrally by the shin.
The skeletal components: 1st to 7th cervical vertebrae.
Muscular component: M. Trapezius cervicalis, M. Scalenus, M. Rectus capitis dorsa
lis, M. Omohioedeus, M. Longus colli, M. Serratus cervicis, M. Splenius, M. Complexus, M. Rhomboideus, M. Brachiocephalicus, M. Sternocephalicus, M. Omotransversarius.
Processing: A cut is made through the 7th cervical vertebrae and the 1st dorsal
vertebrae, continuing by a knifemadecut along the blade bone cranial edge reaching the proximal epiphysis of the humerus, separating the shin. Bones, cartilage, exposed tendons and ligamentum nuchae are removed. As an alternative, the cervical portion of M. Trapezius may be removed.
2307 / SHOuLDER CLOD
It is located in the scapular region and in the brachial region as well, limited in the dorsal/medial area by the chuck, ventrally by the shin and brisket, in the cranial area by the neck and in the caudal area by the rib cage (plate). The shoulder clod is the large mass of muscles that lies dorsal, posterior of the elbow joint, ventral, and pos terior of the ridge of the scapula and is anterior to the 6th rib.
The skeletal components: It is compound by the scapula and scapular cartilage,
humerus, ulna and proximal epiphysis of the radius.
Muscular component: Muscles trapezius, deltoideus, latissimus dorsi, infraspi
natus, triceps brachii (long head, lateral head and medial head), anconeus internus, anconeus externs, teres major and tensor de la fasciae antebrachii.
2307A / SHOuLDER OR BLADE
It is derived from shoulder clod (item2307) and it is located at the same anatomic region with similar limits and skeletal references. The difference from shoulder clod is that the present cut does not include the muscle infraspinatus.
The skeletal components: It is compound by the scapula and scapular cartilage,
humerus, ulna and proximal epiphysis of the radius.
Muscular component: Muscles trapezius, deltoideus, latissimus dorsi, triceps
brachii (long head, lateral head and medial head), anconeus internus, anconeus externs, teres major and tensor de la fasciae antebrachii.
2307B / HEART OF SHOuLDER CLOD
This cut is derived from the shoulder clod (item 2307a) and is composed of the distal muscles of the clod, located in the angle existing between the posterior edges of the scapula and the humerus.
Skeletal references: Blade bone and scapular cartilage, humerus, radius and ulna. Muscular component: M. Triceps brachii long head, M. Triceps brachii lateral
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Processing: After the proximal muscles of the clod (M. Trapezius, M. Deltoideus, M.
Latissimus dorsi, M. Infraspinatus) have been removed a cut is performed along the caudal edge of the blade bone and the humerus to separate the cut’s muscular component from such bones. The operation is completed by cutting their insertion to the olecranon.
2308 / CHuCK TENDER
Is located in the scapular region, lying lateral to the blade bone on the cranial side of the blade ridgelly with the rib cage (plate).
The skeletal components: Blade bone and scapular cartilage and proximal
epiphysis of the humerus.
Muscular component: M. Supraspinatus. Processing it is separated from the
superficial muscles covering the scapular area and excised by cutting from the blade bone surface (fossa supraspinatus), blade ridge and scapular cartilage. It may be prepared with the connective tissue cover retained or removed.
2308R
/ RED CHuCK TENDER 100 vL
This product is obtained from the Chuck Tender (item 2308), connective tissues and mem brane are removed. After these procedures the muscular tissue is exposed as red meat.
2309 / OySTER BLADE
Is located in the scapular region, lying lateral to the blade bone on the caudal side of the blade ridge.
The skeletal components: Blade bone and scapular cartilage. Muscular component: M. Infraspinatus.
Processing: After the shoulder clod has been separated, the muscle is excised
from the lateral surface of the blade bone (fossa infraspinatus), blade ridge and scapular cartilage. It may be prepared with the connective tissue cover and perios tium, retained or removed.
2309R / OySTER BLADE 100 vL
This product is obtained from the oyster blade (item 2309). All subcutaneous and intermuscular fat, connective tissues and membrane are removed. After these proce dures, the muscular tissue is exposed as red meat, that is to say, completely free of visible fat and external connective tissue.
2310 / CHuCK COvER*
Is located in the scapular region, in the medial side of the blade bone, limiting inter nally with the chuck.
The skeletal components: The blade bone and scapular cartilage. Muscular component: M. Subscapularis.
Processing: It is excised from the blade bone’s medial side by scalping.
*This cut is usually prepared under israeli or chilean specifications.
2311 / SHIN
It is located in the brachial and antibrachial region, limited caudally by the shoulder clod, in the medial area by the brisket and in the dorsal/cranial area by the neck.
The skeletal components: Humerus, radius, ulna, carpus.
Muscular component: M. Extensor carpi radialis, M. Extensor digitorum comu
nis, M. Extensor digitorum lateralis, M. Extensor carpi obliquus, M. Flexor carpi radialis, M. Flexor carpi cubitalis, M. Flexor digitorum superficialis, M. Flexor digito rum profundus, M. Biceps brachii, M. Brachialis.
Processing: By means of a transversal cut through the shoulder joint (scapular/humeral), it
is separated from the shoulder clod, neck and brisket. Muscles are cut from their bone attache ments and bones removed. Excesive tendons and connective tissue are properly trimmed.
2311R / SHIN 100 vL
It is obtained from a shin (item 2311) and it is prepared into individual muscles or muscle groups.Tendons are trimmed at a maximum length of 15 mm, which may be measured from either end. Connective tissue and skin are deeply removed.
2312 / BRISKET 10 RIBS
Located in the sternal region, limited in the cranial area by the shin and dorsally by the rib cage.
The skeletal components: Sternum, sternal end of 1st to 10th ribs and corre
sponding sternal cartilages.
Muscular component: The corresponding portion of M. Pectoralis superficialis,
M. Pectoralis profundus, M. Rectus thoracis, M. Serratus ventralis thoracis and M. Intercostalis.
Processing: From a forequarter (item 1002), a longitudinal saw cut is performed
from the 10th to 1st rib at a distance of 75 mm, measured from the sternal rib ends, separating the brisket from the rib cage by this procedure. Sternum, rib ends and cor responding cartilage are removed.
2313 / BRISKET 10 RIBS DECKLE OFF
From a brisket 10 ribs (item 2312), M. Serratus ventralis thoracis, M. Intercostalis and M. Pectoralis superficialis are removed. Fat excesses underlying the mentioned muscles (deckle) shall be also excluded, exposing the lean surface of M. Pectoralis profundus free of fat.
2313R / BRISKET 10 RIBS DECKLE OFF100 vL
It is obtained from the brisket 10 ribs deckle off (item 2313), in this case all sub cutaneous and intermuscular fat, connective tissues and membrane are removed. That is to say, that red meat remains completely free of visible fat and external connective tissue.2314 / BRISKET 6 RIBS
From a brisket 10 ribs (item 2312 ), 7th to 10th ribs and corresponding cartilages are removed. Therefore, the boneless brisket of 6 ribs is composed of the same muscles, though their volume is proportionally diminished, due to the fewer number of ribs integrating the cut.
2315 / BRISKET 6 RIBS DECKLE OFF
From a brisket 6 ribs (item 2314), M. Serratus ventralisthoracis, M. Intercostalis and M. Pectoralis superficialis are removed.
Fat excesses underlying the mentioned muscles shall be also excluded, exposing the lean surface of M. Pectoralis profundus free of fat.
2316 / NAvEL
Located in the ventral/caudal area of the thoracic region.
The skeletal components: Last sternebrae, distal ends of the 7th to 10th ribs
and corresponding cartilages.
Processing: As for its muscular components, they are constituted by the caudal
portions of pectoral muscles and cranial parts of abdominal muscles. It may be obtained from a brisket 10 ribs by severing between 6th and 7th rib.
2317 / ROSE (M. CuTANEOuS TRuNCI)
are located in the dorsal region, limited craneally with the chuck, caudally with the striploin and ventrally with the rib cage (plate).
Muscular component: Its sole component is the muscle cutaneous trunci, which
is a flat, non skeletal muscle, underlying the skin. This muscle covers most of the ribs cage external surface. As M. Cutaneous trunci keeps firmly adhered to the beef side, it must be removed with a knife.
Processing: As M. Cutaneous trunci keeps firmly adhered to the beef side, it must
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2450 / STRIPLOIN 3-4 RIBS STRAP ON
This cut is located in the dorsallumbar region, limited in the cranial area by the fore ribs, in the caudal area by the rump, in the ventral area by the fillet and in the ventral lateral area by the last 3 or 4 ribs of the plate.
Skeletal references: It comprises half of the six lumbar vertebrae, the last four
dorsal vertebrae and the spinal portion of corresponding ribs.
Muscular component: It is composed of the corresponding part of muscles included
in the backbone segment described above, namely M. Longissimus dorsi, M. Spinalis dorsi, M. Multifidi dorsi, M. Iliocostalis, M. Serratum dorsalis caudalis and M. Intercostalis.
Processing: From a rump & loin 4 ribs bone in, the fillet is removed by excising it
from the dorsal, lumbar and sacral vertebrae. The backbone is severed transversally at the lumbarsacral joint, separating it from the rump. Bones are removed by scalping. Excessive fat depositions are trimmed off.
2451 / STRIPLOIN 3-4 RIBS STRAP OFF
This cut is obtained from the striploin strap on 34 ribs by discarding its fleshy strap.
Muscular components: Are M. Longissimus dorsi (item 2450), M. Spinalis dorsi
and M. Multifidus dorsalis.
2451R / STRIPLOIN 3-4 RIBS 100 vL
This cut is obtained from the striploin strap off 34 ribs, in this case all subcutaneous and intermuscular fat, connective tissues and membrane are removed. It is exposed as red meat, that is to say, completely free of visible fat and external connective tissue.
2452 / STRIPLOIN 1 RIB STRAP ON
This cut is basically identical to item 2450 except for its cranial end, which contains only the 13th dorsal vertebrae and the spinal portion of its corresponding rib.
Muscular components: The components are the same as in item 2450, although
in a proportionally diminished volume, because the 10th, 11th and 12th vertebraes are removed as well as the corresponding ribs.
Processing: The preparation in similar to the description in the same iteM. But it
must be considered that the rachis region is sawn at the 12th intercostalis space.
2453 / STRIPLOIN 1 RIB STRAP OFF
This cut is obtained from striploin (item 2452) strap on 1 rib. Muscular components are the same, exempt the fleshy strap constituted by the portion of muscle iliocostalis.
2454 / TENDERLOIN OR FILLET
This cut is located in the sublumbar region, limited in the dorsal area by the striploin and in the caudal area by the rump.
The skeletal components it comprises half of the six lumbar vertebrae, 12th and
13th dorsal vertebrae and the spinal portion of correspondings ribs, 1st sacral verte brae , ilium and proximal epiphysis of the femur.
Muscular component: it is composed of the sublumbar muscles, namely M.
Psoas major, M. Psoas minor and M. Iliacus.
Processing sublumbar muscles are excised from the ventral surface of lumbar verte
brae, last two dorsal vertebrae and the spinal portion of corresponding ribs, as well as from the ilium, 1st sacral vertebrae and proximal epiphysis of the femur. After muscles have been separated from the bones, excessive fat depositions are trimmed off. It may be prepared with or without its external membrane according to the buyer’s requirements.
2454A / TENDERLOIN SIDE STRAP OFF
This cut is prepared from a full tenderloin (item 2454) by removing the side strap (M. Psoas minor). Only M. Psoas major and M. Iliacus remain in this cut. Fat cover excesses are removed. It may be prepared with or without its external membrane. M. Iliacus, adjacent to the M. Psoas minor, may be excluded in which case the M. Psoas major represents the sole muscular component remaining in the piece.
2454B / TENDERLOIN OR FILLET
Membrane removed2455 / RuMP AND TAIL OF RuMP
Consist in a cut from the group, limited in the cranial area by the striploin and tender loin, in the cranial/ventral by the flank, in the caudal/lateral area by the outside, in the caudal edge of the femoral region by the topside and ventrally by the knuckle.
The skeletal components:
It comprises the os coxae (aitch bone), sacrum, 1st and 2nd coccygeal vertebrae.
Muscular component: It is composed of the mass of muscles covering the pelvic
region namely M. Gluteus medius, M. Gluteus profundus, M. Tensor fascia latae and the dorsal portion of M. Bíceps femoris.
Processing: From a rump and loin bone in (item 1005) and after the tenderloin has
been excised, the backbone is severed transversally at the level of the lumbarsacral joint, separating the loins from the rump. Cutting separates the mass of muscles from its insertions in the sacrum, sacrumsciatic and sacrumiliacus ligaments and the gluteus surface of the iliuM. Finally trimming and dressing operations are carried out.
2456 / RuMP
This cut is obtained from rump and tail of rump (ítem 2455). The difference consists in taking off the tail of rump, cutting through the natural seam between the muscles gluteus medius and tensor fascia latae.
2457 / RuMP CAP OFF
This cut is obtained from rump (item 2456) and its difference lies on the complete removal muscle biceps femoris.
2458 / D-RuMP
This cut is obtained from rump (item 2455) and its difference in this case is that the piece comprises the dorsal portion of M. Biceps femoris, M. Gluteus medius and M. Gluteus profundus, exempt the part of muscle gluteus accessorius. Its outline is like a capital D.
2459 / HEART OF RuMP
From the rump cap off (item 2457), the muscle gluteus profundus is removed, only muscle gluteus medius and accessorius remains in this cut.
2459A / EyE OF RuMP
From the heart of rump (item 2459) is removed the muscle gluteus accesorius and it is obtained the eye of rump.
2459B / RuMP CENTRE
From the heart of rump (item 2459) is removed the muscle gluteus medius from the muscle glu teus accessories. In this case, the muscle gluteus medius only composes the cut rump centre.
2460 / RuMP CAP
The rump cap comes from rump (ítem 2456). This cut consists in the upper and fore portion of the muscle biceps femoris. The buyers can require fat cover or connective tissue to be removed.
2461 / TAIL OF RuMP
This is a triangle shaped cut limiting to the caudal and dorsal area with the rump, to the cranial area with the flank and ventral/caudally with the knuckle.
The skeletal components: The coxal tuberosity and lateral edge of the ilium. Muscular component: M. Tensor fascia latae.
Processing: Tail of rump (M. Tensor fasciae latae) is removed from a rump (item 2455) by sepa
rating it from the M. Gluteus medium, cutting through the natural seams between both muscles.
2462 / KNuCKLE
This cut is located in the fore part of the femoral region, limited in the cran al area by the tail of rump, in the caudal and lateral areas by the outside, internally by the topside and in the dorsal area by the rump.
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Vastus lateralis and M. Vastus intermedius, which jointly constitute the M. Cuadriceps femoris.
Processing: This cut may be prepared from a bone in round (item 1007). The tail of rump (M.
Tensor fasciae latae), when adhered to the round, is removed by cutting through the natural seams. Outside and topside are separated also by cutting through the intermuscular connective tissue. Bones are removed after severing the muscle attachments to the ilium, femur and patella
2462A / KNuCKLE CAP OFF
This cut is obtained from the knuckle (item 2462). This cut is changed when it is removed, from its muscular components, the muscle vastus lateralis. In this way, we obtain the knuckle cap off.
2462B / KNuCKLE COvER
This cut is obtained from the knuckle (item 2462). Its presentation has a plane and triangular form, and it is composed by the muscle vastus lateralis.
2462C / BEEF KNuCKLE
The rump cap comes from knuckle (item 2462). This cut presents plane and triangular shaped form: beef knuckle. The muscle vastus medialis is separated by cutting through the natural seam and soit is obtained the desirable product.
2462D / EyE OF KNuCKLE MEDALLIONS
It is derived from knuckle (item 2462) and consists of the muscle rectus femoris (its outline is cylindri cal and conic). When this muscle is tran versely cut, we can extract the eye of knuckle medallions.
2463 / TOPSIDE/INSIDE
Its name can either be topside or inside, depending on the customer’s demand. It is located caudal/medial to the femur in the femoral region, limited in the cranial area by the knuckle, dorsally by the rump and in the caudal and lateral areas by the outside.
The skeletal components: It consists of the ischium, pubic bone, femur and
proximal epiphysis of the tibia.
Muscular component: On a superficial level, from cranial to caudal, the M.
Sartorius and M. Gracilis can be observed. On a deeper level, and from cranial to caudal, there are the M. Pectineus, M. Adductor femoris and M. Semimembranosus.
Processing: Topside/inside may be obtained from a bone in round (item 1007). In order to
prepare this cut, it is necessary to separate it from the knuckle and the outside by cutting through the natural seams. Bones are removed by cutting the muscles attachments to the pubic bone, femur and tibial tuberosity. Fat excesses and remains of connective tissue are trimmed off.
2464 / TOPSIDE/INSIDE - CAP OFF
It is prepared from the full topside/inside (item 2463) by removing the gracilis, sartorius and pectineus muscles. As a result of such procedures, the cut is composed of the remaining muscles, namely M. Adductor femoris and M. Semimembranosus. Fat depositions are completely removed.
2465/ TOPSIDE/INSIDE – CAP
It is constituted by those muscles separated while preparing the topside/inside cap off (item 2464), that is to say, M. Gracilis, M. Sartorius and M. Pectineus. These last two muscles may be eventually discarded, in which case the piece is integrated by the remaining M. Gracilis.
2466 / OuTSIDE
It is a dual cut, which consists of the flat and the eyeround. It is located lateral and caudal to the femur in the femoral region, limited dorsally by the rump, in the cranial area by the knuckle, in the medial area by the topside and ventrally by the leg of beef.
The skeletal components: they are represented by the ischium, femur, proximal
epiphysis of the tibia, and calcaneal tuberosity.
Muscular component: lateral to the femur and from cranial to caudal, there are
the M. Biceps femoris and M. Semitendinosus respectively.
Processing: it derives from a bone in round (item1007). The distal portion about two thirds of M. Biceps femoris and M. Semitendinosus constitute this piece, which is obtained by severing through the seams connecting the M. Biceps femoris with the M. Cuadriceps femoris (knuckle) and the internal mass of femoral muscles (topside). Bones are removed during the same operation. Finally, the cut is trimmed free of tendons and large exposed ligaments as well as of excessive fat depositions.
2467 / FLAT
This cut is located in the femoral region. It is related dorsally with the rump, cranially with the knuckle, caudally with the eyeround and to the medial area withthe topside.
The skeletal components: ischion, femur and proximal epiphysis of the tibia. Muscular component: M. Biceps femoris.
Processing: flat is prepared from the outside (item 2466) by the removal of the eyer ound (M. Semitendinosus), cutting through the connective tissue between the M. Bíceps femoris and M. Semitendinosus. Excessive fat depositions are removed.
2467R / FLAT 100 vL
This product is obtained from the flat (item 2467). All subcutaneous and intermuscu lar fat, connective tissues, membrane and the silverskin on the flat are removed. After these procedures, the muscular tissue is exposed as “red meat”, that is to say, com pletely free of visible fat and external connective tissue.
2468 / EyEROuND
This cut is located in the caudal edge of the femoral region, limiting cranially with the flat, dorsally with the rump and to the distal area with the leg beef.
2468R / EyEROuND 100 vL
This product is obtained from the eyeround (item 2468). All subcutaneous and inter muscular fat, connective tissue, membrane and the silverskin of the M. Semitendinosus are removed. After these procedures, the muscular tissue is exposed as “red meat”, that is to say, completely free of visible fat and external connective tissue.
2469 / FLANK
It is located in the abdominal region, being composed of the muscles and fasciae integrating the abdominal wall.
The skeletal components: those points where abdominal muscles are attached, directly
or by means of tendons and fasciae to the bones, may be considered as skeletal components. That is to say, the distal and external edges of the last ribs and their corresponding cartilage, the transverse processes of lumbar vertebrae, ilium, coxal tuberosity and pubic bone.
Muscular component: it is composed of the M. Obliquus externus abdominis, M.
Obliquus internus abdominis, M. Transversus abdominis and M. Rectus abdominis.
Processing: this cut is prepared from a hindquarter 3 ribs. After the M. Cutaneous has been sepa
rated, the tail of rump (M. Tensor fasciae latae) is removed by cutting through the connective tissue between such muscle and the abdominals. The cut goes on up to the ventral edge of the striploin (M. Longissimus dorsi), continuing parallel to that muscle to reach the caudal edge of the 13th rib, proceed ing towards the ventral end of the last 3 ribs to separate the whole piece. After that, all heavy connective tissues and fat excesses are subject to the conventional trimming process.
2470 / FLANK STEAK
Flank steak is prepared from a flank, being a small, flat and fleshy cut located in the lower and caudal area (groin) of the abdominal region.
The skeletal components: idem to the flank (item 2469).
Muscular component: it is constituted by the fleshy portion of M. Rectus abdominis. Processing: it is obtained by separating it from the M. Obliquus internus abdominis,
M. Obliquus externus abdominis and M. Transversus abdominis, and further removal of the serous membrane, fat cover and connective tissue from the M. Rectus abdominis.
2471 / FLAP MEAT
Flap meat is the upper caudal part of the flank composed by the obliquus internus abdominis muscle.
2471R / FLAT MEAT 100 vL
This cut is obtained from the flap meat (item 2471), but in this case all connective tissues are removed.
2472 / LEG OF BEEF - HEEL MuSCLE
The name of this cut can either be leg of beef or heel. It is located in the femoral / tibial region, limited in the proximal/lateral end by the outside, in the proximal / medial end by the topside and in the proximal/cranial end by the knuckle.
NOMENCLADOR ARGENTINO DE CARNES
COR TES vA Cu NOS SIN HuE SO / CuARTO DELANTERO
HANDBOOK OF ARGENTINE BEEF / NOMENCLADOR ARGENTINO DE CARNES
BONELESS BEEF CuTS - HINDquARTER
BEEF FANCy MEAT
The skeletal components: Distal epiphysis of the femur, tibia and calcaneal tuberosity.Muscular component: it is constituted by the M. Gastrocnemius and M. Flexor
digitorum superficialis.
Processing: From a round bone in (item 1007), it is obtained by severing through the connec
tive tissue, which connects the M. Gastrocnemius with the large muscular mass covering the medial and lateral sides of the femur (topside and outside), as well as from the extensors and flexor muscles of the leg distal end. Bones are removed by cutting the muscles attachments to the femur and calcaneal tuberosity. Excesses of connective tissue and tendons ends are properly trimmed
2473 / LEG OF BEEF - HEEL MuSCLE OFF
From a leg of beef (item 2472), the M. Flexor digitorum superficialis is excised, and then only M. Gastrocnemius remains in the piece.
2474 / GOLDEN MuSCLE
It is obtained from leg or heel (item 2472). This cut is produced when excising off from the leg or heel: the muscle flexor digitorium superficialis. This product is the golden muscle.
2475 / SHANK
It is located in the tibial region and composed of the extensor and flexor muscles of the leg distal end.
The skeletal components: Distal epiphysis of the femur, tibia and tarsal bones. Muscular component: M. Extensor digitorum longus, M. Extensor digitorum
lateralis, M. Peroneus anterior, M. Extensor digitorum medialis, M. Peroneus longus, M. Tibialis anterior, M. Flexor digitorum profundus and M. Popliteus.
Processing: stifle and tarsaltibial joints are disjointed. Muscles are cut off from their bone attach
ments and bones removed. Excessive tendons and connective tissue are properly trimmed.
2475R / SHANK 100 vL
2476 / THIN SKIRT
This cut is constituted by the fleshy portion of the diaphragm costal attachments.
The skeletal components: the internal surface of the last eight ribs, their corre
sponding cartilages and the caudal end of the sternum constitute the skeletal references.
Processing: the thin skirt is obtained by separating the diaphragm from its costal
attachments by means of a cut along the internal surface of the last ribs. After that, all membranous tissue not covering lean red muscle is trimmed off. As an alternative, membrane which directly covers the fleshy portion of the muscle may be removed.
2476AR / THIN SKIRT
Membrane removed
600 / TAIL
It is the bovine tail, made up of the coccygeal vertebrae and corresponding muscles, except 1st and 2nd vertebrae which remain in the beef side as well as the 3 rd and 4th last vertebrae that are removed. The tail, is usually partially cut in the middle, folded over and wrapped in polyethylene.
601 / THICK SKIRT
It is also known as Hanging Tenderlon, made up of the rest and right pillars of the dia phragam, which constitute the fleshy portion of this muscle.
602 / BRAIN
Formed by the two hemispheres, cerebellum and a small part of the spinal cord, covered by phin membranes (meningeae). Blood clots must be removed. Alternatively, membranes may be removed.
603 / HEART
Heart is prepared by removing the surroundings fat deposits, as well as arteries, veins, auricular valves and the pericardium.May be prepared in a whole piece or partially separed by a longitudinal cut.
604 / TONGuE
To prepare this piece, the hyoid bone is removed and the ephitelium is left intact. It is usually classified by weith or by color (white or black spotted)
605 / LIvER
To prepare it, gall blader shall be removed as well as the remains of blood vessels, glands and liver fat.May be classified by colour(preference is for those that are dark red) and/or by weight in ranges of 5 to 10 pounds above.
606 / KIDNEy
It is prepared by removing the capsule and surrounding hard fat.The blood vessels, ureter and fat in renals hilus is also removed
607 / SwEETBREAD
The sweetbread is constituted by the thymus gland which is located in the cervical and thoracic region on either side of the trachea. It acquires it maximun development in calves, involutioning and shrinking in adults animals. It shall be prepared completely free of surrounding fat.
608 / jOwL NuTS
It is constituted by M. Maseterus.The muscle underlying the lower jaw must be excluded.
609 / TRIPE
It is made up of the rumen and the reticulum (honeycumb) and can be prepared according
to the following specifications: Raw tripe, which is merely washed in clornated water to remove the remaining of feed. Semicooked, in boiled water for 40 to 45 minutes. Alternatively, may be bleached by using hydrogene peroxyde. cooked in boiled water for 50 to 55 minutes and bleached by means of hydrogen peroxyde.
610 / HONEyCuMB-RETICuLuM
Is one of the bovine prestomachs,like the rumen, but smaller. To be prepared as an individual Item, it must be removed from the tripe.In its inner surface, it presents a series of cells shaped folds that look like a honeycomb. It may be prepared under the same specifications as tripe (Item 609).
611 / BIBLE
Together with the rumen and the honeycomb constitutes the bovine prestomachs. In its inner surface, it presents a series of leaf shaped folds which resemble a book (Bible). It is prepared by the same methods described in item 609.
612 / RENNET
Is the abomasus which is the bovine’s glandular stomach. May be processed for human consumption (piloric region) or for industrial purposes (glandular region). The former as described (item 609),while the latter may be prepared dried or frozen for use by laboratories for the manufacture or rennet powder.
613 / SPLEEN
It is prepared by the removal of the surrounding connective tissue and the splenic blood vessels.
614 / AORTA
This item is constituted by the thoracic aorta artery in its initial portion, after emerging from the left ventricule of the heart. It is trimmed free of fat, wrapped in polyethylene, packed in cartons and frozen.
615 / DIAPHRAGM MEMBRANE
It is constituted by the diaphragm membrane with pleura and peritoneal covering. It should be free of the diaphragm’s fleshy portion
616 / TENDONS
They consists of tendons pertaining to flexor muscles from the distal parts of both legs including their surrounding fibrous tissue.
