Beef Primal Cuts

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Beef Primal CutsOUTSIDE FLAT2050OUTSIDE 2030SILVERSIDE2020TOPSIDE2000KNUCKLE 2070THICK FLANK2060EYE ROUND 2040RUMP 2090TOP SIRLOIN 2120D-RUMP2100FLANK STEAK 2210EYE OF RUMP 2110STRIPLOIN2140RIB SET 2220TENDERLOIN 2150(Side strap on)CUBE ROLL2240CHUCK ROLL 2275SHORT RIBS(5 RIBS) 1690BLADE (Clod) 2300BRISKET 2320BRISKET POINT END2330CHUCK - SQUARECUT 2270NECK 2280CHUCK 2260CHUCK TENDER2310BRISKET NAVEL END2340BRISKET POINT END2350 (Deckle off)5

Primal Cut Weight Range GuideBEEFThis 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.PRIMALCUTTopsideOutsideThick FlankKnuckleD-RumpShortloin (1 rib)Striploin (1 .33.85.53.0160-180kg5.0 - 5.64.6 - 5.13.0 - 3.32.6 - 3.03.0 - 3.44.4 - 5.02.4 - 2.7180-220kg5.6 - 6.85.1 - 6.33.3 - 4.13.0 - 3.63.4 - 4.25.0 - 6.02.7 - 3.3220-260kg6.8 - 8.06.3 - 7.44.1 - 4.83.6 - 4.34.2 - 5.06.0 - 7.23.3 - 3.9260-300kg8.0 - 9.37.4 - 8.54.8 - 5.54.3 - 4.95.0 - 5.77.2 - 8.33.9 - 4.5CARCASE - PRIMAL CUT WEIGHT RANGES* H.A.M. NO.GUIDE TO CARCASE BODY YIELDThis information is to be used as a GUIDE ONLY.* H.A.M. - Handbook of Australian Meat Reference Cut Item and Code Number. PRIMAL CUTS ACCOUNT FORTRIMMINGSBONEFAT::::60%10%20%10%TOTAL : 100%* These percentages are a Guide Only to a carcase body yield.6

Primal Cut Weight Range GuideBEEFThis 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.PRIMALStriploin (3 4.41.61.72.85.54.80.9160-180kg3.5 - 4.01.3 - 1.41.4 - 1.52.2 - 2.54.4 - 5.03.8 - 4.30.75 - 0.80180-220kg4.0 - 4.81.4 - 1.81.5 - 1.92.5 - 3.15.0 - 6.04.3 - 5.30.80 - 1.0220-260kg4.8 - 5.71.8 - 2.11.9 - 2.23.1 - 3.66.0 - 7.25.3 - 6.21.0 - 1.2260-300kg5.7 - 6.62.1 - 2.42.2 - 2.63.6 - 4.27.2 - 8.36.2 - 7.21.2 - 1.4CUTCARCASE - PRIMAL CUT WEIGHT RANGES* H.A.M. NO.Cube Roll (5 rib) Cube Roll (8 rib)BladeChuck Roll (5 rib) Chuck TenderThis 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 FORTRIMMINGSBONEFAT::::60%10%20%10%TOTAL : 100%* These percentages are a Guide Only to a carcase body yield.7

BEEFPortion Cutting - Preparation and Yield GuidePRIMALRUMPH.A.M. 2120Fat: 12mm (max.)Weight: 3.44 kgPORTIONED STEAK / PREPARATION BREAKDOWNBREAKDOWNWEIGHT (kg)%2.20 kg63.9BBQ Steak0.3409.90Diced Beef0.60517.6Trim0.2607.60Waste (fat, gristle, etc.)0.03510.03.44 kg100%2.35 kg56.10Cube Steak0.53512.80Diced Beef0.57513.70Waste (fat, gristle, etc.)0.73017.404.19 kg100%2.78 kg70.60BBQ Steak0.2807.10Diced Beef0.1102.80Trim0.54013.70Waste (fat, gristle, etc.)0.2305.803.94 kg100%Portioned Steaks(250gm 10gm)TotalSTRIPLOINH.A.M. 21431 ribFat: 12mm (max.)25mm tail parallelWeight: 4.19 kgOP RIBH.A.M. 16016 rib - (5th to 10 ribs)Cap Off - chine andfeather bone removedWeight: 3.94 kgPortioned Steaks(250gm 10gm)TotalPortioned Rib EyeFrenched Cutlet(250gm 10gm)TotalThis information is provided as a GUIDE only.8

BEEFStriploin (Sirloin - Porterhouse)H.A.M. Code: 2142Striploin is prepared from a Shortloin (Item 1552) and is the portionremaining after removal of the bones and tail portion of the Tenderloin.Specification Tips: Number of ribs ( 0 to 3 ribs). Flank removal point from eye of meat. Additional trim:- Larder Trim- Special Trim (M. multifidus muscle removed)40mm 25mm STRIPLOIN - LARDER TRIMStriploin (Larder Trim) is prepared from a Striploin (Item 2142)by removing a strip portion of fat and silverskin from thesurface of the Striploin approximately 50mm in width(measured from the chine edge) and parallel to the chineedge the length of the primal.STRIPLOIN - SPECIAL TRIM and STEAK PORTION(M. multifidus muscle)Prepare a Striploin (Special Trim) by removing the (M. multifidus muscle attached to the chine bone of the Striploin) along thenatural seam.(EYE)STRIPLOIN STEAK - Tail (flank) trim options.Specify: Tail (flank) distance from the eye of meat.14

BEEFRib Set (Bone-in)H.A.M. Code: 1590Rib Set is prepared from a Forequarter. The Brisket is removed. Chuck is removedat the specified rib. The Rib Set consists of the last 9 ribs of the Forequarter.Specification Tips: Number of ribs required. Ribs Prepared - Oven Prepared Ribs (OP). Short Ribs - Short Rib Portions. Rib Eye Cutlet (Frenched) portions. Back Ribs. Cube Roll (Rib Eye - Scotch Fillet).Ribs Prepared (OP Ribs)H.A.M. Code: 1601OP Ribs are prepared from a bonein Rib Set by the separation ofthe Prepared Ribs and ShortRibs at a specified distancefrom the eye of meat andcut parallel to the chine.The chine and featherbones are removed.SHORT RIBS - H.A.M. Code: 1690Short Ribs are the portion of bone in ribsremaining after the removal of the Prepared Ribsfrom the Rib Set.OP RIBS CAP/OFF - Prepared fromitem 1601 with the cap muscle on thesurface of the ribs removed along thenatural seam. Specification Tip:Prepared as Rib Eye cutlet.BACK RIBS - H.A.M. Code: 1697Back Ribs are prepared from an OP Rib (item1601) de-boned and consists of the fleeced ribbones (intercostals in situ) remaining after theremoval of the feather and chine bones.OP RIBS CAP/OFF - FRENCHEDEach rib is frenched by removing theintercostals between the ribs up tothe eye of meat.Specify: The length of rib bone .RIB SET (BONELESS) - H.A.M. Code: 2220All bones and cartilage are removed.OP RIB - FRENCHED RIB - CUTLETPrepared by cutting steak portions equalin thickness to each rib location.CUBE ROLL (RIB EYE - SCOTCH FILLET)H.A.M. Code: 2240 and STEAKPrepared from a Rib Set (boneless) by removingthe Eye Muscle portion in one piece along thenatural seam.18

BEEF Primal Cut Weight Range Guide PRIMAL CARCASE - PRIMAL CUT WEIGHT RANGES CUT * H.A.M. NO. 160-180kg 180-220kg 220-260kg 260-300kg 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 :

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