The Meat We Eat is a course designed to create a more informed consumer about the quality, safety, healthfulness and sustainability of muscle foods and address current issues in animal agriculture in developed and developing countries.
Beef Fabrication - Optional lecture
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Week 4
This week we'll learn about meat quality, fabrication, and packaging.
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Chad Carr, Ph.D.
[BLANK_AUDIO]
Hello.
I'm Chad Karr, associate professor in the Department
of Animal Sciences at the University of Florida.
And today's installment of The Meat we Eat, we
will discuss US red meat fabrication and component pieces.
All the way down to the retail cuts that we market as fresh meat in this country.
And [COUGH] as we think about in this country.
One of the things we talked about, early on
in the duration of the class in the history lesson.
We said that Iowa beef packers some 50 years ago or 40 years ago.
They initially started to fabricate carcasses, from an entire
carcass at the processing plant from an entire carcass.
Into retail ready, boneless or for, some instances bone-in.
But predominately now, boneless vacuum sealed boxed beef.
And that's really transcended our business.
Because, no longer, does everyone that's involved as a
retail butcher or someone who cuts meat for food service.
They don't know honestly, or they don't no longer have to know.
How to in-, fabricate an entire, beef carcass.
Or an entire pork carcass into component pieces.
Okay?
So, that's a, a huge change in our industry
as compared to some, you know, 35, 40 years ago.
So as we think about the, the primary
wholesale cuts that we get from a beef carcass.
If we go from one end to the other.
So from right here, about where we see this tail head and the cod fat here.
See where this tag is right there, that's the round.
Okay?
So the round goes from right here, up.
Then from where we will grade the carcass in industry.
Carcasses will be ribbed right here between the 12th and 13th rib.
From the 13th rib, right here, is the loin, round loin.
We have seven ribs in what the US beef industry calls the wholesale rib.
And that would be from the 12th rib here to the 5th rib.
Okay?
So seven ribs there.
The chuck would be this area right here.
Rib, chuck.
And then some other subprimals that aren't necessarily accounted for,
let's say in the yield grade equation that we certainly market.
I mean, we market everything.
But, pieces that you're familiar with, would be the flank, right in here.
This area right over here.
One of the fattier cuts on a pork carcass, we would essentially call this the belly.
On a pork car- on a beef carcass, this is the plate.
This area right here would be the plate.
And then right over here, this would be the navel.
And then this strip right here, this would be
probably the most valuable cut in the state of Texas.
This is the brisket.
Okay?
So, again, four pre-, predominant wholesale cuts
that we get from a beef carcass.
Round, loin, rib, chuck, secondary cuts.
Brisket, flank, plate.
Okay?
So, one thing that I did fail to mention here, is we
think about this beef carcass as a whole, just in terms of nomenclature.
We divide it generally into what we call the hind quarter.
That's from the 12th rib back.
And the fore quarter, which would be from the 13th rib up.
And that'd generally include the rib and the chuck.
And, so we're going to start here talking about
some wholesale cuts and [COUGH], or subprimal cuts.
And then also some retail cuts that we would make from that.
Okay?
So this cut right here, the one I was making reference to earlier.
This is a brisket.
And this brisket, where it comes from.
This would be the opposite side of the carcass.
But, this would come from right here.
You could tell where that would come.
This is a left carcass side.
So if you imagine the right carcass side.
But that brisket, there's where it comes from.
And this particular muscle, it's, it's a muscle of locomotion.
As you would imagine.
It's got a decent bit of connective tissue with it.
And so honestly, some of the, the best
barbecue in the world is made from brisket.
But it has to be cooked for a long period of time, for a slow cook.
In order to solubalize that collagen and maximize tenderness.
But it's a real good prop.
Okay?
So that would be a subprimal.
This would also be another subprimal.
Okay?
And this would be a, quad or a, heart quad.
And if we think about where that comes from, it comes from right in here.
We would call this whole section here, as we talked about, the chuck.
The chuck is made up of two primary subprimals.
Okay?
Right in here, you'd have the chuck roll.
And we've got some pieces here of a chuck roll that we'll show you in a second.
And right here is the quad.
And, we've got essentially about all of the
pieces to the, to the quad, right here.
So right on the inside, this'll be the triceps brachii.
This will be the clod and it lives right here.
Okay?
And these three cuts are already to retail ready level.
This cut is also, comes from the back side of the scapula.
This is the mock tender.
Okay?
And this is a mock tender steak that comes from that.
It's almost kind of a misnomer, actually.
That it says tender, but that's not actually right.
Okay?
So this would make an awesome pot roast.
But not real good for steak cuts, for sure.
[COUGH].
But that's where it comes from.
These two cuts here.
We're, Dr. Duane Johnson who's already given one of your international lectures.
Fella, a friend of mine that I worked with.
Dr. Johnson helped with some of our friends from the University of Nebraska.
And they helped with the muscle profiling project in this country.
Sponsored by National Cattleman's Beef Association
and they established these two cuts.
A different fabrication method.
This is known as the flat iron.
And this is the teres major.
Both of these cuts, also are retail cuts which come from the cloth.
So, you say, how does that come from that?
Well this, this particular muscle here, if
we would shown an entire [COUGH] infraspinatus muscle.
It lays out here, it's about the size of a cat fish.
And then it's fileted, there's a piece of heavy connective tissue.
So what I'm getting at, instead of cutting steaks
like this, like we do on this mock tender.
We have essentially fileted this.
And then we end up with steaks that are
longer and kind of plump when you cook them.
So, it's really improved the palatability of that product.
And this teres major, it sits right here.
As you bring off the clod, it's the top muscle laying on there.
It's about the size of a pork tenderloin.
It's commercially marketed as a petite tender in this country.
So, really awesome products.
And really added a lot of value to a subprimal, the clod.
That some 20 years ago was almost exclusively
just ground into making, you know, ground beef predominately.
A few chuck roasts and stuff.
The one other subprimal that we get here from the chuck would be the chuck roll.
And it's kind of a continuation of the rib and
rib eye roll, which we'll show here in just a second.
But if you imagine this steak right here.
This would be the steak that would be the most toward the head from the rib.
And this little section that you see right here
is essentially a continuation of a boneless chuck roll.
That's what it would look like and it'd be cut into roast.
It makes awesome roast.
And the first few steaks here work really well to grill as well.
Alright?
So, the next section that we have here
after we've discussed the chuck is the rib.
Okay?
This is a bone-in, oven, not hardly oven prepared rib.
But it's a, a bone-in rib.
Okay?
We dry age all of our middle meats here at the University meat laboratory.
So, again, this is the opposite side.
But, you can see where this comes from, right here.
This, seven full ribs.
And then, when honestly, there's very little beef
in this country that is sold bone-in, anymore.
Most of it is sold boneless.
So, if we wanted to make bone-in steaks from this, we could.
This, right here is what we're talking about.
Yeah it would be, a highly valued chuck cut or it would be the last rib steak.
And this is exactly where that would come if we cut bone-in steaks.
This would be from the other end, this is
you might have heard other people talk of club steak.
That would be right off of this end.
But, honestly most beef cuts, other than what we'll show
you here from the short loin in just a second.
They're all cut boneless.
And, so we would bone this rib out into a boneless ribeye roll.
That's exactly what this would be.
And the steaks that we would generate for
that ribeye roll, would look just like this.
With the exception that the bone would be
out and these other accessory muscles would be removed.
So this would be a boneless ribeye that we would have, down here from the rib end.
And then here on this end you can see how that would look.
Okay?
Just kind of like we talked about just a second ago.
Honestly very, very few beef cuts are sold at retail or food service bone-in.
The one that is sold, by far, the most still bone-in would be the short loin.
We said, we talked about the loin and its proximity here.
We're coming from this 13th rib up.
And it's got two different subprimals essentially.
The short loin, again, opposite side.
But it comes from right here.
Okay?
So I can turn it around, maybe that gives you a little bit better perspective.
But obviously the tenderloin's on the inside of the body.
And these, it's made of two predominant muscles.
And you can see these expressed here.
Alright?
This muscle is a loin muscle, or it'd be the
same that we had in the ribeye just a second ago.
As it continues from oh, it starts down here.
And then it goes all the way up here, alright?
But right in the center of the animal is where it's the most predominant.
That's the muscle that we have selected for in
all red meat species, to increase red meat yield.
That muscle, we selected to increase its size.
And then concombinant with that, we have increase in, in muscle size for the other.
So this muscle is the loin muscle.
This muscle is the tenderloin.
Okay?
So it's major.
It's on the inside of the body cavity.
It's the most tender muscle in the carcass.
So, how this can be fabricated, if we have boneless cuts?
Alright?
We would take and pull the tenderloin out, cut it into steaks.
We have tenderloin steaks, often times called filet mignon.
Or that's what they're called a lot of times at retail, or food service.
And then the other side of this, would be boneless strip steaks.
And you can see how it would look.
It kind of looks a little angular, as you
get back here and you bring in another muscle.
But, we still sell a lot of bone in steaks from this particular subprimal.
And so, if you look here, you can tell exactly where this came from.
So, this is a porterhouse steak.
The reason this is a porterhouse is because
we've got a, a big gluteus muscle here.
This gluteus medius muscle, if you can see that around there.
And, as we come, this direction.
Okay?
Towards the head.
This muscle will play out and this will become just a T-bone steak.
And essentially that club steak that we got there, Mr. Larry.
Is, it would be, you think about the proximity of this steak?
This would be all the way out here.
This would be a 12th rib steak out here.
Which was coming from the rib.
But you can kind of see the progression, as to how that might work.
Alright?
So, if it's bone in, you make T-bones and porterhouses.
If it's boneless, you make fillets and strip steaks.
Some of these other thin cuts that are very
popular in our country and in all over the world.
Lots of, wherever they're going to have stuff cut
thin and seared for just a short time.
And then put some other seasonings with it.
[COUGH].
The skirt and the flank are very popular in
how they've been utilized for the heated type cuts.
So the flank, it comes right out here.
And the skirt is the diaphragm.
And it comes from right here.
Both these cuts again, they can have a little more connective tissue.
You want to cut them across the grain.
But, at the same time can, lots of flavor.
Particularly in this skirt steak for sure.
Lots of real robust beef flavor.
So.
[SOUND].
Next, subprimal.
Well we just talked about the short loin that we get from the loin.
Here is the sirloin.
Okay?
It's got three primary components.
We're going to show you two of them here.
[COUGH].
This is a top sirloin butt.
And, for those of you here in the US.
When you go and you consume an Outback Special.
What you are eating, is this part.
This predominant gluteus medius muscle of the top sirloin.
And, this would be divided so it would be an eight-ounce portion here.
And that's essentially what you'd get.
So where this comes from, is right here.
Upside down?
Yeah.
So, right here.
Is where the top sirloin butt comes from.
And then, over on this side, on this side of the gluteus medius.
Is this muscle which is the tri tip.
The tri tip it comes up, the tensor fasciae latae's the name of that muscle.
And it kind of comes up and it, but, no I think I'm fine Andy.
That's a, and they just, as long as they just
kind of know where it comes from is all that really matters.
It just kind of comes up from right there.
And it comes to the side of that.
The tri tip is the second most utilized muscle.
I'd say, I mean I don't know.
It's really extensively utilized.
Very, very popular for barbecue in California.
West coast barbecue in this country.
Really highly palatable, really good.
So top sirloin butt, tri tip, and a bottom sirloin flap.
But I don't have a bottom sirloin flap to show you.
But, to kind of get back and to talk about this top butt and how it's fabricated.
Okay?
Essentially, hardly any are sold in food service with this.
I mean that's a 16, 18 ounce portion.
Okay?
So how this works, in a further processor.
They will take this cap muscle off.
And they will cut it across the grain, make it into steaks.
This would be called culotte steaks or top sirloin strip steaks.
Or, is that what they call them?
Or something like.
>> Top sirloin boneless steaks.
>> Top Sirloin boneless steaks, yeah.
>> Cap, cap steaks.
>> Cap steaks.
>> Yeah.
And, but in industry, they're oftentimes just called culotte steaks.
And, if you go to a Brazilian steakhouse here
in the US, they'll come around and trim that stuff.
It's largely this muscle.
It's the same as the bottom round muscle.
But it's a more tender component of it.
And again, this comes, this is the primary muscle of the top sirloin butt here.
This gluteus medius muscle.
Last sub-primal that we'll, or last wholesale
cut we'll talk about will be the round.
And as we talked about earlier, we see we've
got that card with a six on it still there.
That's this whole, wholesale cut up there is the round.
Alright?
And then the sub primal pieces that it has, you
can see this would be the patella up there, the knee.
So this muscle right here is the knuckle, or the quadriceps family.
And it would come out, and it would make a big roast.
And ultimately these would be two retail cuts that you would have from that.
It's also called the tip, oftentimes.
Beef tip roast, or this is a beef tip steak.
But it comes from the knuckle subprimal.
That we get from the round.
Alright?
[SOUND].
Next subprimals that we would get from the round.
So, if we look right here.
[COUGH].
This is the pelvis.
Okay?
And this large muscle that lays right
there over the inside of that pelvis there.
On us, It would come right here, from our midline.
Okay?
And, this is the inside round, or top round.
The primary muscle is the semi-membrinosis.
So, keep in mind, this is a vacuum-sealed package with two semi-membrinosis in it.
So, it's, it's not hardly this big.
[LAUGH].
But it can be pretty big.
So, if you look here, this is one semi membrinosis here.
inside round.
And you think about where you're going to consume that.
Anytime you make round steak or swiss steak.
Or making any kind of high quality roast beef.
When you're going to be marketing that to, whoever.
This would be further processed, enhanced with water,
salt and phosphate to make high-quality, whole-muscle roast beef.
So, that's where those predominantly go.
Alright?
Again, that comes from right there on the carcass.
Inside round or top round.
Back to this side.
If you see right specifically where that six is, right where that six is.
The best I can tell.
No, that's still kind of, it's almost in the semi tendinosis, but it's not hardly.
So the last subprimal that we have actually has two primary muscles in it.
And I have retail cuts from those.
So if we see this seam, right here.
So here was the knuckle over here, and here was this seam.
Right here, this area that has the six in it, that would all be the bottom round.
Okay?
The bottom round has two further subprimals in it, really.
One is, the bottom round flat.
Here, an example of two bottom round flats.
So don't ignore what's on the other side of my arm, here.
But you can tell, here, this external fat, where that comes from.
Okay?
Just right there.
I'm not very tall, but that's where it comes from.
This would be a continuation of that culotte muscle.
And when it's cut into steaks, it would look like this.
This is a bottom round steak.
Alright?
And this muscle lays just adjacent to the other side of this bottom round.
This is the semi tendinosis or the eye of round.
And it makes a great retail presentation for a product that looks like that.
Probably wouldn't really want to eat this as st-.
I mean, it's fine.
It's certainly safe and wholesome.
But it could be a little chewy, in terms of palatability.
So.
And that comes from, if you see the Achilles tendon there.
See this, big piece of lean meat that we have coming out from that Achilles tendon.
If I can hit it.
[SOUND].
Right up there.
Then that's, that's where it is.
[BLANK_AUDIO]
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