Yield data for beef cuts using traditional British cutting methods and seam cutting methods.

Table 1 Comparison of yields produced by different cutting methods from an average carcase (classified R4L)
  Traditional method Seam cutting  
  (% of side weight)  
Fat trim 8.5 12.5  
Bone and waste 20.5 20.5  
Cutting loss 1.0 1.5  
SALEABLE MEAT 70.0 65.5  
  100.0 100.0  


Table 2 Forequarter primal cuts
  (% of forequarter weight)
Needle 1.5
Shin 5.0
Clod 5.0
Neck 9.0
Shoulder block 25.0
Chuck 16.5
Fore rib 9.0
Flat ribs 6.0
Forequarter flank 10.5
Brisket 12.5
  100.00
The forequarter is 49.6% of the side weight.


 
Table 3 Hindquarter primal cuts
  (% of hindquarter weight)
Leg 7.0
Heel 3.0
Topside 17.0
Silverside 18.0
Thick Flank 9.0
Rump 12.0
Flank & cod fat 17.0
Striploin 13.0
Fillet 4.0
  100.0
The hindquarter is 50.4% of the side weight.


Table 4 Yield from forequarter by cooking method
  (% of forequarter weight)
Grilling/frying 13.6
Roasting 4.6
Braising 14.2
Stewing 8.2
Dice 8.4
Braising ribs 3.0
Mince 12.2
TOTAL SALEABLE MEAT 64.2
Fat Trim 13.6
Bone and waste 21.0
Cutting loss 1.2
  100.0


Table 5 Yield from hindquarter by cooking method
  (% of hindquarter weight)
Grilling/frying 30.6
Stir fry 1.0
Roasting 16.4
Braising 4.0
Stewing 2.6
Dice 4.0
Mince 8.2
TOTAL SALEABLE MEAT 66.8
Fat Trim 11.2
Bone and waste 20.8
Cutting loss 1.2
  100.00


Table 6 Yield from forequarter flank by cooking method
  (% of primal cut weight)
Braising 17.4
Stewing 10.7
Mince 34.7
TOTAL SALEABLE MEAT 62.8
Fat Trim 19.0
Bone and waste 3.8
Cutting loss 14.4
  100.0


Table 7 Yield from fore rib by cooking method
  (% of primal cut weight)
Grilling/frying 37.1
Braising 5.5
Stewing 4.9
Mince 16.1
TOTAL SALEABLE MEAT 63.6
Fat Trim 14.7
Bone and waste 2.1
Cutting loss 19.6
  100.00


Table 8 Yield from needle by cooking method
  (% of primal cut weight)
Braising 76.9
Stewing 5.1
Mince 2.6
TOTAL SALEABLE MEAT 84.6
Fat Trim 5.9
Waste 9.5
  100.0


Table 9 Yield from shoulder block by cooking method
  (% of primal cut weight)
Grilling/frying 34.3
Braising 16.3
Stewing 6.3
Mince 8.7
TOTAL SALEABLE MEAT 65.6
Fat Trim 12.8
Bone and waste 3.1
Cutting loss 18.5
  100.0

Table 10 Yield from shin by cooking method
  (% of primal cut weight)
Stewing 37.9
Dice 3.7
Mince 2.7
TOTAL SALEABLE MEAT 44.3
Fat Trim 1.6
Waste 4.6
Bone 49.5
  100.0


Table 11 Yield from brisket by cooking method
  (% of primal cut weight)
Roasting 36.3
Stewing 6.9
Mince 10.2
TOTAL SALEABLE MEAT 53.4
Fat Trim 25.0
Waste 0.5
Bone 21.1
  100.0


Table 12 Yield from neck by cooking method
  (% of primal cut weight)
Stewing 53.9
Dice 8.9
Mince 10.9
TOTAL SALEABLE MEAT 73.7
Fat Trim 4.8
Waste 3.4
Bone 18.1
  100.0


Table 13 Yield from neck by cooking method
  (% of primal cut weight)
Braising 28.4
Stewing 28.0
Mince 10.1
TOTAL SALEABLE MEAT 66.5
Fat Trim 31.2
Waste 2.3
  100.0


Table 14 Yield from flat ribs by cooking method
  (% of primal cut weight)
Braising 48.4
Stewing 15.7
Mince 7.0
TOTAL SALEABLE MEAT 71.1
Fat Trim 23.6
Waste 3.1
Bone 2.2
  100.0


Table 15 Yield from chuck by cooking method
  (% of primal cut weight)
Grilling/frying 11.6
Braising 46.2
Stewing 4.5
Mince 9.5
TOTAL SALEABLE MEAT 71.8
Fat Trim 5.3
Waste 3.6
Bone 19.3
  100.0


Table 16 Yield from flank and cod fat by cooking method
  (% of primal cut weight)
Braising 17.1
Stewing 6.1
Mince 27.3
Saleable fat 15.0
TOTAL SALEABLE MEAT 65.5
Fat Trim 21.6
Waste 8.5
Bone 4.4
  100.0


Table 17 Yield from fillet by cooking method
  (% of primal cut weight)
Grilling/frying 73.5
Stir fry 4.4
Mince 7.1
TOTAL SALEABLE MEAT 85.0
Fat Trim 12.2
Waste 2.8
  100.0


Table 18 Yield from striploin by cooking method
  (% of primal cut weight)
Grilling/frying 55.5
Stewing 3.2
Mince 8.3
TOTAL SALEABLE MEAT 67.0
Fat Trim 7.7
Waste 4.3
Bone 21.0
  100.0


Table 19 Yield from rump by cooking method
  (% of primal cut weight)
Grilling/frying 60.3
Stir fry 2.5
Stewing 0.3
Mince 3.3
TOTAL SALEABLE MEAT 66.4
Fat Trim 12.7
Waste 2.3
Bone 18.6
  100.0


Table 20 Yield from topside by cooking method
  (% of primal cut weight)
Grilling/frying 11.5
Roasting 51.5
Braising 5.0
Stewing 4.8
Mince 4.9
TOTAL SALEABLE MEAT 77.7
Fat Trim 8.8
Waste 4.1
Bone 9.4
  100.0


Table 21 Yield from thick flank by cooking method
  (% of primal cut weight)
Grilling/frying 67.5
Stir fry 7.7
Braising 1.3
Stewing 1.4
Mince 3.0
TOTAL SALEABLE MEAT 80.9
Fat Trim 9.8
Waste 4.7
Bone 4.6
  100.0


Table 22 Yield from topside by cooking method
  (% of primal cut weight)
Grilling/frying 16.8
Roasting 43.7
Stewing 4.2
Mince 2.6
TOTAL SALEABLE MEAT 67.3
Fat Trim 8.3
Waste 4.0
Bone 20.4
  100.0


Table 23 Yield from heel by cooking method
  (% of primal cut weight)
Braising 57.0
Dice 20.4
Mince 4.8
TOTAL SALEABLE MEAT 82.2
Fat Trim 8.0
Waste 9.8
  100.0


Table 24 Yield from topside by cooking method
  (% of primal cut weight)
Stewing 34.7
Dice 2.8
Mince 2.3
TOTAL SALEABLE MEAT 39.8
Fat Trim 5.5
Waste 2.5
Bone 52.2
  100.0


Back to last pageEmail this pagePrint this page
Back to top
Foodservice | Product Development | Bpex | Mlc
© 2006 MLC | Terms & Conditions