|
|
 |
Yields of Beef cuts by different cutting and hanging methods.
· Conventionally hung
beef using traditional British cutting methods
· Aitch-bone hung beef using seam cutting methods
Recommendations
for Cutting Methods
Aitch-bone hanging
distorts the shape of the top piece (comprising topside, silverside, thick
flank and leg) and rump and the appearance of retail cuts prepared from
them is much enhanced by the adoption of seam cutting. This involves following
the natural seams between the individual muscles rather than cuts consisting
of groups of muscles. The adoption of seam cutting provides 13 separate
main muscle blocks from the top piece and rump (thre topside muscles,
two silverside muscles, three thick flank muscles, one main leg muscle
and three rump muscles) and a group of small leg muscles.
| |
Conventionally
Traditional |
HungCut |
Aitch-bone
Seam Cut |
Hung
|
Difference |
| |
Lb |
% |
Lb
|
%
|
% |
| Leg
|
7.60
|
4.4
|
4.92
|
2.9
|
-1.5 |
| Topside
|
19.58
|
11.3
|
20.82
|
12.1
|
+0.9 |
| Silverside
|
18.18
|
10.5
|
17.25
|
10.0
|
-0.4 |
| Thick
flank |
14.31 |
8.2
|
12.22
|
7.1
|
-1.1 |
| Rump
|
13.03
|
7.5
|
16.66
|
9.7
|
+2.2 |
| Sirloin
|
13.29
|
7.7
|
12.76
|
7.4
|
-0.2 |
| Thin
flank |
14.39 |
8.3 |
15.36
|
8.9
|
+0.7 |
| Fillet
|
5.90 |
3.4 |
6.04
|
3.5
|
+0.1 |
| Cod
fat |
6.16 |
3.6 |
5.08 |
3.2
|
-0.6 |
| Heel
|
N/a
|
N/a
|
4.84 |
2.8 |
+2.8 |
| Lean
trim |
16.08 |
9.3 |
10.79 |
6.3 |
-3.0 |
| SUB
TOTAL |
128.52 |
73.9
|
126.74
|
73.7
|
-0.2 |
| |
|
|
|
|
|
| Fat
|
11.52 |
6.6 |
12.07 |
7.0 |
+0.4 |
| Bones |
28.53 |
16.4
|
28.87 |
16.8 |
+0.4 |
| Waste |
5.32 |
3.1
|
4.37
|
2.5
|
-0.5 |
| TOTAL
|
173.89
|
100
|
172.05
|
100 |
|
| |
|
|
|
|
|
(Average for sides
per cutting method - all cuts trimmed to retail. Although only three sides
per method were used the results are completely consistent with previous
cutting tests.)
Yields
of forequarter of pork prepared into a range of retail cuts
| Fore
- ends -pork joints |
|
|
| |
lb
|
% |
| Boneless
pork joints |
8.07
|
44.2 |
| Lean
dice |
0.31
|
1.8 |
| Lean
mince |
1.64 |
9.0 |
| Sub
total |
10.02
|
55.0
|
| |
|
|
| Bones
(inc.foot) with av. P2 9mm |
3.90
|
21.4
|
| Fat
& waste |
4.31 |
23.6 |
| Total
|
18.23
|
100.0 |
| Av.
Weight of pigs 110 lb - 120 lb |
| |
|
|
| Fore
- ends -pork steaks |
|
|
| |
lb |
% |
| Lean
steaks |
4.75 |
26.0 |
| Lean
dice |
2.15 |
11.8 |
|
Lean mince |
3.12 |
17.2 |
| Sub
total |
10.02
|
55.0
|
| |
|
|
| Bones
(inc. foot) |
3.90 |
21.4 |
| Fat
& waste |
4.31
|
23.6
|
|
Total |
18.23 |
100.00 |
|
Av. no. steaks 20 |
|
|
TABLE
1 Average yield of untrimmed bone-in primal joints from 21 sides of average
weight 58lb.
| METHOD
1 |
Average
weight of joint |
Joint
weight as a % of side weight |
| |
Kg |
lb |
|
| Average
weight of sample 26.5kg (58.8lb) |
|
|
|
| Leg
and Chump |
8.1 |
17.9 |
30.6 |
| Shoulder |
7.9 |
17.3 |
29.6 |
| Loin |
5.4 |
11.9
|
20.4 |
| Belly |
2.6 |
5.8 |
9.9 |
| Head |
2.5 |
5.6 |
9.5 |
| Total |
26.5 |
58.5 |
100.0 |
| METHOD
2 |
Average
weight of joint |
Joint
weight as a % of side weight |
| |
Kg |
lb
|
|
| Average
weight of sample 25.6kg (56.4lb) |
|
|
|
| Leg |
5.7
|
12.6 |
22.4 |
| Chump |
2.1
|
4.6 |
8.2 |
| Neck
End |
3.6 |
8.0 |
14.3 |
| Hand
and Spring |
3.7 |
8.1
|
14.3 |
| Loin |
5.3 |
11.7 |
20.7 |
| Belly |
2.6 |
5.8 |
10.2 |
| Head |
2.5 |
5.6 |
9.9 |
| Total |
25.5 |
56.4 |
100.0
|
| METHOD
3 |
Average
weight of joint |
Joint
weight as a % of side weight |
| |
Kg |
lb |
|
| Average
weight of sample 27.1kg (59.8lb) |
|
|
|
| Leg |
6.2
|
13.8 |
23.1 |
| Chump |
2.3 |
5.1 |
8.6
|
| Fore
Roast |
5.6 |
12.3 |
20.5 |
| Spare
Rib |
1.6 |
3.5 |
5.8 |
| Loin |
5.5 |
12.1 |
20.3 |
| Belly |
3.0 |
6.7 |
11.2 |
| Head |
2.9 |
6.3 |
10.5 |
| Total |
27.1 |
59.8 |
100.0
|
TABLE
2 Average yield of cuts and joints prepared from 21 sides of average weight
58lb.
| METHOD
1* |
Average
weight of joint |
Joint
weight as a % of side weight |
| |
Kg |
lb |
|
| Average
weight of sample 26.5kg (58.5lb) |
|
|
|
| Leg
and Chump |
6.4 |
14.1 |
26.7 |
| Shoulder |
5.5 |
12.1 |
22.9 |
| Loin |
1.9 |
4.2 |
8.0 |
| Rib |
2.6 |
5.8 |
11.0 |
| Belly |
2.5 |
5.5 |
10.4 |
| Knuckle |
0.6 |
1.4 |
2.6 |
| |
|
|
|
| USABLE
MEAT |
19.5 |
43.1 |
81.6 |
| Fat
Trim |
1.3 |
2.9 |
5.5 |
| Feet |
0.7 |
1.6 |
3.0 |
| Bone
and Waste Trim |
2.4 |
5.3 |
9.9 |
| Total |
23.9 |
52.9 |
100.0 |
| METHOD
2* |
| Average
weight of sample 25.6kg (56.4lb) |
| Leg |
5.0 |
11.0
|
|
|
21.6 |
|
| Chump |
1.9 |
4.1 |
|
|
8.0 |
|
| Neck
End (chine bone-in) |
|
|
3.2 |
7.00** |
|
13.8** |
| Neck
End (boneless) |
2.9 |
6.3 |
|
|
12.3 |
|
| Hand
and Spring |
3.3 |
7.3 |
|
|
14.4 |
|
| Loin |
2.0 |
4.4 |
|
|
8.8 |
|
| Rib |
2.0 |
4.5 |
|
|
8.9 |
|
| Belly |
2.5 |
5.6 |
|
|
11.0 |
|
| |
|
|
|
|
|
|
| USABLE
MEAT |
19.6 |
43.2 |
19.9 |
43.9 |
85.0 |
86.5 |
| Fat
Trim |
1.1 |
2.5 |
1.1 |
2.5 |
4.9 |
4.9
|
| Feet |
0.7 |
1.6 |
0.7 |
1.6 |
3.3 |
3.3 |
| Bone
and Waste Trim |
1.4 |
3.2 |
1.1 |
2.5 |
6.2 |
4.7 |
| Lean
Trim |
0.2 |
0.3 |
0.2 |
0.3 |
0.6 |
0.6 |
| Total |
23.0 |
50.8 |
23.0 |
50.8 |
100.0
|
100.0
|
* The yield of prepared
cuts relates to sides ex-head.
** Yield variation
due to alternative preparation.
| METHOD
3* |
Average
weight of joint |
Joint
weight as a % of side weight |
| |
Kg |
lb |
|
| Average
weight of sample 26.5kg (58.5lb) |
|
|
|
| Leg |
4.4 |
9.7 |
18.2 |
| Chump |
2.0 |
4.4 |
8.1 |
| Fore
Roast |
4.0 |
8.9
|
16.6 |
| Spare
Rib |
1.4 |
3.1 |
5.8 |
| Loin |
1.9 |
4.1 |
7.7 |
| Rib |
2.7 |
5.9 |
11.0 |
| Belly |
2.7 |
6.0 |
11.3 |
| Knuckle |
0.6 |
1.3 |
2.4 |
| |
|
|
|
| USABLE
MEAT |
19.7 |
43.4 |
81.1 |
| Fat
Trim |
1.8 |
3.9 |
7.4 |
| Feet |
0.8 |
1.7 |
3.2 |
| Bone
and Waste Trim |
2.0 |
4.5 |
8.3 |
| Total |
24.3 |
53.5 |
100.0
|
Yields
of Lamb prepared into a range of retail cuts
TABLE 1 Average
yield of untrimmed bone-in primal joints using two cutting methods.
| METHOD
1 |
Average
weight of joint |
Joint
weight as a % of side weight |
| |
Kg
|
lb |
|
| 15
sides of average weight 8.8kg (19.5lb) |
|
|
|
| Leg
|
2.1
|
4.7
|
23.9 |
| Chump
|
0.9 |
1.9 |
9.6
|
| Scrag
|
0.2
|
0.5 |
2.7 |
| Shoulder
|
2.1
|
4.7 |
23.9 |
| Breast
|
1.2
|
2.6
|
13.1 |
| Middle
Neck |
0.6
|
1.3
|
6.8 |
| KKCF
|
0.3
|
0.6 |
3.2 |
| Loin
|
0.8
|
1.8 |
9.4 |
| Best
End of Neck |
0.6
|
1.4
|
7.4 |
| Total
|
8.8
|
19.5
|
100.0 |
| METHOD
2 |
Average
weight of joint |
Joint
weight as a % of side weight |
|
Kg
|
lb |
|
| 15
sides of average weight 8.8kg (19.4lb) |
|
|
|
| Leg
and Chump |
3.0
|
6.6
|
33.8 |
| Scrag |
0.2 |
0.5
|
2.9 |
| Single
Short Forequarter |
3.1
|
6.8
|
35.3
|
| Breast
|
0.7
|
1.5
|
7.7 |
|
KKCF |
0.3
|
0.6
|
2.9 |
| Loin
|
0.8
|
1.9 |
9.5 |
| Best
End of Neck |
0.7 |
1.5 |
7.9 |
| Total
|
8.8
|
19.4
|
100.0 |
TABLE
2 Average yield of cuts and joints prepared to specification
| METHOD
1 |
Average
weight of joint |
Joint
weight as a % of side weight |
|
Kg
|
lb |
|
| 15
sides of average weight 8.8kg (19.5lb) |
|
|
|
| Leg
|
2.0
|
4.3
|
22.3 |
| Chump
|
0.6 |
1.6 |
8.4 |
| Scrag
|
0.2
|
0.5
|
2.5 |
| Shoulder
|
2.0
|
4.5
|
23.2 |
| Breast
|
0.8
|
1.7
|
8.6 |
| Middle
Neck |
0.6
|
1.3
|
6.8 |
| Kidney
|
0.1
|
0.1
|
0.5 |
| Loin
|
0.8
|
1.8
|
9.0 |
| Best
end of Neck |
0.6
|
1.4
|
7.0
|
| |
|
|
|
| USABLE
MEAT |
7.8
|
17.2
|
88.3 |
| Fat
Trim |
0.6
|
1.4
|
6.9
|
| Bone
and Waste Trim |
0.4
|
0.9 |
4.8 |
| Total
|
8.8
|
19.5
|
100.0 |
| METHOD
2 |
Average
weight of joint |
Joint weight as a % of side weight |
|
Kg |
lb |
|
| 15
sides of average weight 8.8kg (19.4lb) |
|
|
|
| Leg
and Chump |
2.3
|
5.0
|
25.6 |
| Scrag
|
0.2 |
0.5 |
2.5 |
| Single
Short Forequarter |
2.1 |
4.7 |
24.0 |
| Breast
|
0.5
|
1.2
|
6.1 |
|
Kidney |
0.1
|
0.1
|
0.6 |
|
Loin |
0.8
|
1.7
|
9.0 |
| Best
End of Neck |
0.6
|
1.4
|
7.4 |
| |
|
|
|
| USABLE
MEAT |
6.6
|
14.6
|
75.2 |
| Fat
Trim |
0.7
|
1.5
|
7.8 |
| Bone
and Waste Trim |
1.5
|
3.3
|
17.0 |
| Total
|
8.8
|
19.4
|
100.0 |
|
|
