How to carve the back of beef. Beef: cutting, deboning and trimming of meat for industrial processing

The cutting of half-carcasses of meat consists of successive operations: separation into cuts, deboning of cuts (separation of the pulp from the bones), trimming and stripping (removal of tendons, films, cartilage). The main purpose of cutting and deboning is to obtain parts of meat that are different in their culinary purpose.

The cutting of meat is carried out in a room with an air temperature not higher than 10 ° C, so that the meat does not heat up. If the company receives beef in half carcasses, then it is divided into fore and hind quarters. The dividing line runs along the last rib and between the 13th and 14th vertebrae, while the ribs remain in front. In the half carcass, the flank is cut against the 12th (last) rib, then the flesh is cut along the line of this rib to the spine and divided along the articulation of the 13th and 14th vertebrae (Fig. 8).

Fig 8. Beef carcass cutting scheme:

a - the name of the bones: 1 - scapula; 2 - humerus; 3 - ulna; 4 - radius; 5 - sternum; 6 - ilium; 7 - tubercle of the ilium (maklak); 8 - femur; 9 - knee cup; 10 - tibia; 11 - seven cervical vertebrae; 12 - thirteen dorsal vertebrae; 13 - ribs; 14 - six lumbar vertebrae; 15 - sacral vertebrae;

b - names of parts: I - shoulder blade (a - shoulder part; b - shoulder part); II - cervical part; III - dorsal part (thick edge); IV - hem; V - brisket; VI - tenderloin; VII - hip part (a - inner part, b - lateral part, c - outer part, d - upper part); VIII - lumbar part (thin edge); IX - flank; X - subscapular part.

Forequarter cut. When cutting the forequarter, you get: shoulder blade, neck and dorsal ribs. To separate the shoulder blade, the quarter is placed on the table with the inner side down, the shoulder blade is lifted with the left hand, the muscles connecting it with the chest part are cut along the defined contour, and cut off. After that, the neck is separated along the last cervical vertebra. The dorsal-costal part remains, consisting of a thick edge, subscapular part, hem and brisket.

deboning is the separation of the pulp from the bones. This operation is carried out very carefully so that no meat remains on the bones, and the resulting pieces do not have deep cuts (no more than 10 mm).

At trimming parts of meat remove tendons, coarse, superficial films, cartilage and excess fat. In addition, thin rims are cut off from the edges of pieces of meat. Intermuscular connective tissues and thin surface films are left. Clean the meat so that it does not deform. It is more convenient to cut portioned semi-finished products from stripped meat.

For deboning shoulder blade put on the table with the outer side down, cut off the meat and tendons from the radius and ulna. Then the articulation of these bones with the humerus is cut and the radius and ulna are separated. The meat is cut from the humerus, the tendons connecting the humerus to the scapula are cut, and the scapula is separated. After that, the humerus is cut out. The shank is separated from the resulting pulp, and the rest of the meat is divided into two parts: shoulder and shoulder. At neck cut off the pulp with a whole layer, trying to completely separate it from the vertebrae.

At dorsal costal part separate the brisket along a line running from the end of the first rib to the end of the last. The thick edge and subscapular part are cut together. To do this, make an incision in the pulp along the line connecting the thick edge with the hem, starting from the last rib, then cut the flesh at 1/3 of the ribs at a right angle, after which the pulp is cut longitudinally to the first rib and cut off the thick edge along with the subscapular part, the resulting pulp divided into a thick edge and the subscapular part, then trimmed, cut off the rims. Pokromku cut off from the costal bones, clean and trim the edges.

As a result of culinary cutting and deboning of the forequarter, the following are obtained: the neck part, the shoulder and shoulder parts of the shoulder blade, the thick edge, the subscapular part, the hem, the brisket, as well as the bones: cervical, vertebral, costal, scapular, humeral, ulnar and radial.

Hindquarter cut. If the beef was delivered to the enterprise with a tenderloin, then first of all, the tenderloin is separated so as not to cut it during further processing. After that, the quarter is divided into lumbar and hip parts.

At lumbar cut the pulp along the dorsal vertebrae and cut it off in a whole layer. The resulting pulp is divided into a thin edge, hem and flank.

When deboning hip parts cut out the ilium (pelvic), the meat is cut along the femur and cut along the separating layer of the inside of the hind leg. After that, the shank is cut out and the remaining pulp is cut along the films into the upper, side and outer parts. Pieces of pulp, after separation from the bones, are cleaned from tendons, excess fat, and the rims are cut off.

As a result of culinary cutting and deboning of the hindquarter, the following are obtained: tenderloin, thin edge, hem, flank, inner, upper, lateral and outer parts of the hind leg, as well as bones: lumbar and sacral vertebrae, pelvic, femoral and tibia. Losses during meat processing are 26.5% for category I beef, and 29.5% for category II.

Sorting and culinary use of meat parts. The cleaned meat is sorted according to culinary use. The quality of meat is affected by the amount of connective tissue and its stability during heat treatment. Parts of meat containing little connective tissue are used for frying, and if there is a lot of it, then the meat is used for boiling and stewing.

tenderloin- the most tender part of the meat, used for frying in large pieces, natural portions and small pieces.

Thick and thin edges- for frying large pieces, portioned natural, breaded and small pieces.

Inner and upper parts- for stewing large and portioned pieces, for frying breaded and small pieces.

Outer and side parts- for cooking, stewing in large, portioned and small pieces.

Shoulder blade, subscapular part, brisket, hem(meat category I) - for cooking and stewing in small pieces.

Neck, flank, hem(meat category II) - for the preparation of chopped products, as they contain up to 80% of connective tissue.

Technological instruction

INTRODUCTION

Cutting, boning and trimming of beef, pork, lamb and other types of meat is carried out in accordance with: “Technological instructions for boning and trimming of meat”, “Technological instructions for the production of boiled sausages”, “Technological instructions for the production of pork products”, “ Technological instructions for the universal scheme for cutting, boning and trimming beef for the production of semi-finished products, smoked meats and sausages", "Technological instructions for the universal scheme for cutting, boning, trimming pork for the production of semi-finished products, smoked meats and sausages", "Technological instructions for the production of large-sized semi-finished products from beef, pork, lamb (goat meat)”, “Technological instructions for cutting, deboning and trimming of meat in canning production”, regulatory documentation: “Cooked sausages and sausages (based on a single minced meat) TU 9213-034-00008064-95”, “Cooked sausages, sausages and sausages of a given chemical composition TU 9213-052-00008064-95”, as well as other regulatory documents approved in the prescribed manner.

Boning is subjected to meat on the bones in a chilled, thawed, steamed and cooled state in the form of carcasses, half carcasses and quarters.

The meat supplied for cutting, deboning and trimming must have a temperature in the thickness of the muscles at a depth of at least 6 cm from the surface:

• chilled and defrosted 1 °C to 4 °C;
• steam room - not lower than 35 ° С;
• cooled - not higher than 12 ° C.

Carcasses, half carcasses, quarters before deboning are subject to examination by a veterinarian and only with his permission they are used for processing. Before being handed over for cutting and deboning, the meat is weighed by category, then the marks are cut off, with the exception of those applied with food pink paint. Half carcasses usually go to processing without tenderloin.

In case of receipt of half-carcasses with tenderloin, it is removed before cutting and sent for the production of semi-finished products or for sale.

1. CHARACTERISTICS OF RAW MEAT

In the share of meat raw materials used for the production of sausages, whole muscle and restructured meat products, semi-finished meat products, packaged meat, beef and pork occupy. In some regions of Russia, lamb, goat meat, horse meat, venison, camel meat, buffalo meat, and yak meat are also used.

Meat is a complex of tissues: muscle, fat, bone, connective, nervous, blood, as well as lymphatic and blood vessels. The main components of meat are water, proteins, fats and minerals. The presence of proteins and fats in meat determines its high nutritional value. The meat of different animals has a different composition. So, beef contains more proteins and less fat than pork, and the content of protein substances and fat depends on the breed, sex, age, fatness of animals, the conditions of their feeding and maintenance.

Dark red beef meat with a crimson tint, the color intensity depends on the sex and age of the animals. Beef (excluding the meat of uncastrated males) is characterized by a pronounced marbling, the presence of layers of adipose tissue on a cross section of the muscles of well-fed animals. Beef has a dense texture, the connective tissue is coarse, difficult to boil. Adipose tissue is light yellow in color, various shades, crumbly consistency. Raw meat has a specific smell, boiled meat has a pleasant, pronounced taste and smell, boiled adipose tissue has a peculiar pleasant smell.

Pork meat pink-red, with different shades. Especially noticeable is the difference in the color of the muscle tissue of the hams, where the inner parts are darker than the outer ones. Connective tissue breaks down easily. Pork is characterized by a delicate texture, the surface of the cross-section is thin and thick-grained. Adipose tissue is white with a pinkish tint, almost odorless, boiled - with a delicate, pleasant, somewhat specific taste.

Lamb meat brick red with different shades depending on the age and fatness of the animal. On the cut, the meat has a thin and dense granularity, marbling is not observed. The consistency of lamb is less dense in comparison with beef. Raw and boiled meat has a delicate, pleasant, somewhat specific smell. Adipose tissue is white, dense, non-crushing, with a peculiar smell.

Dark red horse meat, with a bluish tint, the foal is pale pink or reddish in color. The grain and horse meat obtained from non-working horses is finer and more tender than that of beef. The consistency of horse meat from working horses is coarse-grained. Marbling in horse meat is absent. The smell of steam horse meat from adult animals is specific. Boiled meat of foals, young animals and adult non-working mares is fragrant.

Venison light red. Marbling of meat is not expressed. The smell of young well-fed deer meat is specific, pleasant when cooked.

Elk has a dark red color, without marbling, hard, dense texture, specific smell.

2. CLASSIFICATION OF MEAT BY THERMAL STATE

2.1. Meat no later than 1.5 hours after slaughtering and cutting carcasses, which has a temperature of 36-38 ° C (beef), 35-36 ° C (pork) in the thickness of the muscles of the hip part (at a depth of at least 6 cm) is called doubles. In this state, it is recommended to use it for the production of stuffed and boiled sausages, sausages, sausages and meat loaves. The duration of time from the moment of slaughter of animals to the process of deboning should not exceed 1.5 hours. Beef of I, II categories and pork of P, III, IV categories of fatness without skin with normal (NOR) and high (DFD) are sent for deboning in a paired state. ) pH value (beef: normal (NOR) pH = 6.3-6.5; (DFD) pH = 6.5 and higher; pork: (NOR) - pH = 5.7-6.2; (DFD) - pH = 6.3 and higher.

2.2. Meat subjected after cutting carcasses to cooling to a temperature not exceeding 12 ° C and having a drying crust on the surface is called cooled down.

2.3. Chilled called meat, subjected after cutting carcasses to cooling to a temperature of 0 to 4 ° C and having elastic muscles and an unmoistened surface, covered with a crust of drying.

2.4. Frozen meat has a temperature at a depth of 1 cm from -3 to -5 ° C, and in the thickness of the thigh from 0 to 2 ° C. During storage, the temperature throughout the volume of the half carcass should be from -2 to -3 ° C.

2.5. Frozen meat has a temperature in the thickness of the muscles not higher than -8 ° C.

2.6. defrosted meat is considered, in which the temperature in the thickness of the muscles of the thigh and shoulder blades near the bones under artificially created conditions reaches a temperature of 1 ° C.

3. TECHNICAL REQUIREMENTS FOR MEAT

meat characteristic- beef (lower limits)

GOST 779-55 "Meat and beef in half carcasses and quarters"

3.1. Beef of the first category:

• from adult cattle: the muscles are developed satisfactorily, the spinous processes of the vertebrae, ischial tubercles and maklaki protrude unsharply; subcutaneous fat covers the carcass from the 8th rib to the buttocks, significant gaps are allowed; neck, shoulder blades, anterior ribs, thighs, pelvic cavity and groin area have fat deposits in the form of small areas;
• from young animals: the muscles are satisfactorily developed, the spinous processes of the dorsal and lumbar vertebrae protrude slightly, the shoulder blades are without depressions, the hips are not tucked up, subcutaneous fat deposits are clearly visible at the base of the tail and on the upper part of the inner side of the thigh. On the inside, distinct layers of fat are visible on the cut of the thoracic part (brisket) and layers of fat on the cut between the spinous processes of the first 4-5 dorsal vertebrae:
• from young animals: the muscles are well developed, the shoulder blades are without depressions, the hips are not tucked up, the spinous processes of the vertebrae, ischial tuberosities and maklakis slightly protrude. Fat deposits are found at the base of the tail and on the upper inner side of the thighs.

3.2. Beef of the second category:

• from adult cattle: muscles are developed less satisfactorily (thighs have depressions); spinous processes of the vertebrae, ischial tubercles and maklaki protrude distinctly; subcutaneous fat is available in the form of small areas in the ischial tuberosities, lower back and last ribs;
• from young animals: muscles are developed less satisfactorily (the hips have depressions), spinous processes of the vertebrae, ischial tuberosities and maklaki protrude distinctly, fatty deposits may be absent

Meat that has fatness values ​​below the specified requirements, referred to as skinny. Meat of bulls (adult uncastrated male cattle) is taken into account according to the category of fatness.

Beef meat comes in the form of longitudinal half-carcasses or quarters. The division of half carcasses into quarters is carried out between the 11th and 12th ribs.

Meat from young animals comes in the form of longitudinal half-carcasses or quarters with a half-carcass weight of at least 100 kg.

On half-carcasses or quarters entering for industrial processing or storage, the presence of remnants of internal organs, blood clots, fringes, and contamination is not allowed.

On frozen and frostbitten half-carcasses and quarters, in addition, the presence of ice and snow is not allowed.

Sides and quarters intended for sale must not have surface damage, bruising, and bruising; the presence of sweeps and breakdowns of subcutaneous fat is allowed on an area not exceeding 15% of the surface.

For industrial processing for food purposes, the following is used: lean meat; bull meat; meat with trimmings and breakdowns of subcutaneous fat exceeding 15% of the entire surface of a half carcass or quarter, as well as improper separation along the spine (with the leaving of whole vertebral bodies); meat frozen more than once; the meat is fresh, but has changed color in the neck area (darkened); frozen meat.

4. STORAGE OF MEAT IN CARCASES, HALF-CARCASES, QUARTERS AND CUTS

During storage, meat is grouped by type (beef, pork, lamb, etc.), fatness categories, purpose (sales or industrial processing) and thermal state (chilled, frostbitten, frozen, thawed). During storage, the temperature and relative humidity of the air are recorded. The quality of the stored meat in the meat chambers is monitored by the veterinary service. Meat, which, according to the conclusion of the veterinary service, is not subject to further storage, is immediately sold or transferred for industrial processing.

4.1. Storage of chilled and frozen meat

Chilled meat with a temperature in the thickness of the thigh of 0 ... 4 C is stored in a suspended state in refrigerators. Half-carcasses and carcasses of meat are placed on overhead tracks of storage chambers with gaps of 20-30 mm. Beef in quarters and cuts and pork in half carcasses can be stored hanging in universal containers, which are installed in 2-3 tiers in height, depending on the height of the chamber.

Frozen meat is intended for industrial processing. It is stored in refrigerated chambers in a hanging state (on overhead tracks or universal containers) or in stacks-cages: beef half carcasses - in 5-6 rows, pork half carcasses and lamb carcasses - in 7-8 rows with a total height of up to 1.7 m without using rack gaskets. Cage stacks are stacked on flat wooden pallets lined with clean paper.

The duration of storage of frozen meat should not exceed 20 days, including: storage after freezing at a meat processing plant - up to 3 days, transportation in a wagon or car with machine cooling - no more than 7 days in summer and 10 days in winter.

Chilled and frozen meat is stored at an air velocity of not more than 0.2 m/s, temperature and relative air humidity indicated in Table 1-1.

Table 1-1. Storage parameters for chilled and frozen meat in carcasses, half carcasses, quarters and cuts:

Type of meat	Air parameters in storage rooms		Permissible storage periods (including transportation), days, no more
	Passport temperature	Relative humidity, %
Chilled (hanging) beef, horse meat, buffalo meat, camel meat in half carcasses and quarters	-1	85	16
Veal in half carcasses	0	85	12
Pork in half carcasses	-1	85	12
Lamb, goat meat in carcasses, venison in carcasses and half carcasses	-1	85	12
Frozen all types (in stacks or hanging)	-2 to -3	90	20

Fluctuations in air temperature during storage should not exceed ± 1 C.

These terms can be changed by the veterinary service depending on the general condition of the meat.

4.2. Frozen meat storage

Meat frozen to a temperature in the thickness of the thigh -8 ° C is stored in refrigerator chambers packed in dense piles. Beef in quarters and cuts and pork in half carcasses can also be stored in universal containers, which are installed in 2-3 tiers along the height of the chamber.

Frozen meat is stored in chambers at a temperature not exceeding -8 ° C, relative air humidity - 95-98% and natural air circulation (0.1-0.3 m / s). In some cases, on refrigerators that do not have technical means for creating a temperature of -18 ° C in the storage chamber, storage at a temperature not higher than -12 ° C is allowed.

The maximum storage periods for unpackaged frozen meat of various types, depending on the air temperature in the chamber, are given in Table 1-2.

Meat of different types and categories of fatness cannot be placed in one stack or container. When storing meat in stacks, the bottom row is placed on slats or grates.

Table 1-2. Storage parameters for frozen meat in carcasses, half carcasses and quarters:

Type of meat	Passport temperature air in the chamber, C	Storage limits, month, no more
Beef, horse meat, buffalo meat, camel meat in half carcasses and quarters	-12	8
	-18	12
	-20	14
	-25	18
Lamb, goat meat in carcasses, venison in carcasses and half carcasses	-12	6
	-18	10
	-20	11
	-25	12
Pork in half carcasses	-12	3
	-18	6
	-20	7
	-25	12

The height of the stack depends on the height of the chamber, devices that ensure its strength and the means of mechanization of cargo operations used. Stacks are placed on floor gratings. A label of the appropriate form is attached to each stack on the side of the freight passage with the designation of the type and category of fatness of meat, the date of freezing or stacking in a stack. The loading rate of 1 m3 of the cargo volume of the chamber with unpackaged frozen meat is conditionally accepted as 0.35 tons.

For various types of meat, the loading density of 1 m3 of cargo volume is, tons:

• beef frozen in quarters - 0.40;
• frozen beef in half carcasses - 0.30;
• lamb frozen in carcasses - 0.28;
• frozen pork in half carcasses - 0.45.

An increase in air temperature in storage chambers during their loading and unloading is allowed by no more than 4 °C, fluctuations in air temperature during storage should not exceed ± 2 °С. It is allowed during the period of stable frosts (air temperature is not higher than -12 C) to store frozen meat in uncooled rooms (warehouses).

5. PREPARATION OF MEAT FOR CUTTING

• Before being sent for cutting, meat carcasses (half-carcasses) are examined by veterinary and sanitary doctors in order to determine the presentation and further use.
• Chilled and thawed carcasses (half-carcasses, quarters) are cleaned from dirt, blood clots, and brands are also removed. If necessary, after dry stripping, carcasses (half-carcasses, quarters) are washed with water having a temperature of 30 to 50 ° C under pressure (1.47-105-1.96-105) Pa in a washing machine or from a hose with brushes.
• Frozen meat is thawed.
• Frozen meat sent for defrosting must meet the requirements of the current regulatory documentation.

5.1. Thawing meat in carcasses, half carcasses and quarters

• Meat defrosting is carried out in accordance with the "Technological instructions for thawing meat in carcasses, half carcasses and quarters", approved by the Committee of the Russian Federation for the food and processing industry on July 29, 1993.
• Meat in carcasses, half carcasses and quarters is thawed on overhead tracks in special chambers designed for thawing, and in some cases for subsequent short-term storage.
• Defrosting chambers are recommended to be placed outside the refrigerator circuit, in close proximity to the cutting, boning and trimming rooms.
• The mass of meat, the duration of the process and the temperature and humidity conditions of the defrosting chambers are recorded in a special journal.
• Before loading frozen meat in the defrosting chambers, the necessary temperature and humidity conditions are created.
• Carcasses, half-carcasses and quarters of frozen meat are weighed, sorted into categories of fatness and transported along overhead tracks to defrosting chambers. Carcasses, half carcasses and quarters of meat of approximately the same condition with gaps of 30-50 mm are placed on each hanging path of the defrosting chamber.
• Meat defrosting is carried out at an air temperature of 20 + 2 C, relative air humidity of at least 90%, air velocity at the thighs of a half carcass from 0.2 to 1.0 m/s.
• The defrosting of meat is considered complete when the temperature in the thickness of the muscles of the thigh and shoulder blade near the bones reaches 1 C.
• The duration of defrosting at an air velocity of 0.2 to 0.5 m/s is for: half carcasses of beef weighing up to 110 kg - no more than 30 hours; pork half-carcasses weighing up to 45 kg - no more than 24 hours; lamb carcasses weighing up to 30 kg - no more than 15 hours.
• The duration of meat defrosting at an air velocity of more than 0.5 to 1.0 m/s is for: half carcasses of beef weighing up to 110 kg - no more than 24 hours; pork half-carcasses weighing up to 45 kg - no more than 18 hours; lamb carcasses weighing up to 30 kg - no more than 10 hours.
• When loading from 10 to 30% of the capacity of the defrosting chamber with half carcasses or carcasses with a larger mass indicated above, the duration of defrosting is increased by 10%, provided that the defrosting chamber is fully loaded.
• After the end of defrosting, the meat is washed with tap water with a temperature: for half carcasses and quarters of beef and lamb carcasses - not higher than 25 PS; for pork half-carcasses - not higher than 35 C, subjected to a 10-minute exposure to drain water, cleaned contaminated areas, weighed and transported for cutting, deboning and trimming.
• Thawed meat may be kept before cutting on the overhead tracks of accumulation chambers at a temperature of 4 ± 1 ° C and a relative humidity of at least 85% for no more than 8 hours.
• Subject to the specified parameters and terms of defrosting and subsequent exposure, the mass of meat does not decrease.

6. CUTTING MEAT ON BONES

6.1. Cutting beef half carcasses:

The beef half carcass for deboning is divided into 7 parts (Fig. 1):

Rice. 1. Scheme for cutting beef half carcasses:
1 - scapular part; 2 - neck part; 3 - chest part;
4 - dorsal costal part; 5 - lumbar part;
b - hip part; 7 - sacral part.

The cutting of half-carcasses is carried out on a hanging track or a special cutting table with an inclined descent for individual parts as follows:

• first operation- cut off the scapula between the muscles connecting the scapular bone with the thoracic part;
• second operation- chop off with a billhook or cut off the cervical part between the last cervical and first dorsal vertebrae;
• third operation- cut off with a knife the chest part with costal cartilages at the junction of the cartilage with the ribs, if the carcass is from an old animal, then the brisket is chopped off with a billhook;
• fourth operation- cut off the dorsal-costal part from the lumbar part between the last rib and the first lumbar vertebra, while all the ribs remain at the dorsal-costal part;
• fifth operation- cut off from the hip part of the lumbar part with the flank along the line passing between the last lumbar vertebra and the sacrum;
• sixth operation- cut off with a billhook the sacral part from the hip along the line. Passing between the sacral and pelvic bones.

Beef carcasses or quarters are divided into parts in the same way as above. Upon receipt of the processing of the front and rear quarters of beef, they are divided into cuts and subjected to deboning.

The border of the quarters lies, as a rule, between the 13th rib and the first lumbar vertebra.

The forequarter includes the neck, scapular, dorsal and rib portions. The hindquarter includes the loin, the hip with the sacrum, and the flank.

The specific weight of the forequarter is approximately 55%, the hindquarter is 45% of the weight of half carcasses.

When deboning trade cut quarters, the two ribs adjacent to the hindquarter are cut off along with the loin and deboned.

Table 1-3. Yield rates for deboning and trimming beef quarters:

Semi-finished products	Forequarter		Hindquarter
	chilled, double	defrosted	chilled, double	defrosted
Longissimus dorsi muscle	3,5	-	3,0	-
Meat trimmed	72,3	75,8	76,6	79,6
raw fat, including:	1,0	4,5	15,0	13,0
premium beef, sausage beef	67,8	67,3	54,1	54,1
raw fat	3,5	3,5	7,5	7,5
Bone	21,6	21,6	16,3	16,3
	2,2	2,2	4,0	4,0
Technical sweeps	0,4	0,4	0,1	0,1
Total:	100,0	100,0	100,0	100,0

7. BEEF BONE

7.1. Blade deboning

The left shoulder blade is laid with the outer surface on the table, with the forearm towards the boning machine. By moving the knife away from you from the elbow to the shoulder joint, the meat is separated from the surface of the humerus, and the knife goes flat (Fig. 2):

Rice. 2. Separation of muscle tissue from the surface of the humerus

Then the meat is cut off from the left side of the humerus and shoulder bones (Fig. 3):

Rice. 3. Separation of muscle tissue on the left side of the humerus and scapular bones

Holding the radius bone with the left hand, by moving the knife away from oneself, it is separated from the right side of the humerus (Fig. 4):

Rice. 4. Separation of muscle tissue on the right side of the humerus

After that, the muscle tissue is cut off from the right side of the radius (Fig. 5) and the left side of the ulna (Fig. 6). In this case, the knife is directed from the articulation of the radius and humerus towards itself:

Rice. 5. Separation of muscle tissue on the right side of the radius

Rice. 6. Separation of muscle tissue on the left side of the ulna

Having cut the meat from the protrusion of the ulna towards itself with the movement of the knife, the tendons of the elbow joint are cut with the movement of the knife from left to right and the ulna and radius are separated from the humerus (Fig. 7). The ulna and radius are cleaned completely, with the exception of the interosseous space (where slight traces of muscle tissue are allowed):

Rice. 7. Separation of the ulna and radius from the humerus

Turning the scapula 180 ° with the scapula towards itself, they clean the head of the scapula, make a cut in the separated muscle tissue, insert the fingers of the left hand into it and, with the simultaneous effort of the left hand and the movement of the knife along the surface of the bone, tear off the meat from the inner scapula (Fig. . 8). Holding the head of the scapular bone with the right hand, the meat is torn off with the left hand and the scapular cartilage is broken (Fig. 9). In some cases, the cartilage is not cut, but muscle tissue is cut from it:

Rice. 8. Separation of muscle tissue from the shoulder blade - cleaning from the inner surface

Rice. 9. Separation of muscle tissue from the scapular bone - cartilage fracture

Then the tendons of the shoulder joint are cut off, the scapula is brought to the edge of the table and, holding the scapula with the thigh of the left leg, the head of the scapula and the coracoid process are cleaned from the outside (Fig. 10):

Rice. 10. Cleaning the head and coracoid process of the scapula from the outside

In this technique, the left hand holds the shoulder blade by the humerus. With the left hand, the scapular bone is separated from the muscle tissue with a jerk towards itself (Fig. 11), while resting with the right hand on the head of the humerus.

Rice. eleven. Section of the scapula

The outer and inner surfaces of the scapular bone are cleaned from the film. Minor traces of muscle tissue are allowed on the head of the scapula. With a circular motion of the knife, they clean the upper head of the humerus from the meat (Fig. 12). The upper head and body of the humerus are cleaned completely. Minor traces of muscle tissue are allowed on the lower head:

Rice. 12. Separation of muscle tissue from the inside of the humerus

The techniques for deboning the right shoulder blade are similar to those for deboning the left shoulder blade, but they are performed in a different sequence. The right shoulder blade is laid with the outer surface on the table with the forearm towards the boning machine. By moving the knife away from you, starting from the elbow joint, cut the meat from the left side of the humerus to the shoulder joint. Then, pulling the separated muscle tissue with the left hand, the meat is separated from the left, and then from the right sides of the ulna and radius bones by moving the knife towards itself. Muscle tissue is cut from the protrusion of the ulna.

By moving the knife from left to right, the elbow joint is cut and, holding the elbow protrusion with the left hand, the forearm is finally separated by moving the knife from top to bottom. After that, the scapular part is rotated 180 with the scapular bone towards itself and, by moving the knife towards itself, the muscle tissue is separated from the left side of the humerus and scapular bones.

They clean the head of the scapula, remove the meat from the inside of the scapula, make a cut in the muscle tissue of the day of the fingers of the left hand. Then, at the same time, with the effort of the left hand, the muscle tissue is pulled away and, by moving the knife towards itself, it is cut from the scapular bone. After that, with a jerk of the left hand, they remove the meat from the surface of the scapular bone and break the cartilage (Fig. 9).

They cut the shoulder joint, lower the scapula to the edge of the table, put it vertically, pressing the thigh of the left leg against the table, moving the knife from left to right, clean the head of the scapula and the coracoid process. In this technique, the scapula is held with the left hand by the humerus. With the left hand, with a jerk, the scapular bone is separated from the muscle tissue, while resting with the right hand on the head of the humerus. By moving the knife towards itself, they are cleaned, and then the humerus is separated.

The most advanced method of deboning the shoulder blade is the method without separating the radius and ulna from the humerus. When deboning the left shoulder blade, the methods for separating meat from the surface of the humerus on the left side of the humerus, radius and scapula, as well as on the right side of the humerus and radius, are similar to the methods described above.

After performing these techniques, the left scapula, without cutting the elbow joint and without separating the radius and ulna bones, is rotated 180 ° with the scapula towards itself. By moving the knife from left to right, the shoulder joint is cut and the scapular bone is separated from the humerus. Then the scapular bone is isolated by the method described above. After isolating the scapular bone, the left scapula is rotated 90 ° with the elbow joint towards itself.

Holding the left hand by the radius, they clean the meat from the cavity of the ulna. Then, turning the scapula 180 ° with the humerus towards you, moving the knife away from you, starting from the upper head, cut the muscle tissue on the left side of the radius towards the lower head of the bone, with the left hand holding the elbow joint. The last step is to finally separate the meat from the radius and humerus bones by moving the knife towards itself and away from itself.

When deboning the right shoulder blade, the meat from the left side of the humerus and radius bones, as well as from the right side of the radius and protrusion of the ulna, is separated in the same way as described above. After performing these techniques, the right scapula, without cutting the elbow joint and without separating the ulna and radius bones, is rotated 180 with the scapula towards itself. By moving the knife towards itself, the meat is separated from the left side of the humerus and scapular bones. By moving the knife from left to right, the shoulder joint is cut and the scapular bone is separated from the humerus. Then the scapular bone is isolated, after which the scapular part is rotated 90 with the elbow joint in front of you. By moving away from you in the direction from the shoulder joint to the wrist, meat is cut off on the right side of the radius. Then, by moving the knife away from itself and towards itself, the humerus and radius bones are finally separated from the pulp with their simultaneous stripping. To perform this technique, it is necessary to hold the meat separated from the bones with the left hand.

The cut bones from the scapular part should be well cleaned from meat and fat. When separating the scapula, it is recommended to use a hook to fix the scapula. The humerus is fixed with a hook and the shoulder bone is separated by a sharp movement of the left hand towards itself, which greatly facilitates the physical efforts of the deboners and reduces the time for deboning the shoulder cut.

7.2. Deboning of the dorsal and rib cut

The dorsal-costal part includes all the dorsal vertebrae and ribs (13 in each half of the dorsal-rib part). The vertebrae are interconnected by cartilage and ligaments. The ribs are long flat arched bones. Some ends of the ribs are connected in pairs by dorsal vertebrae, others end with costal cartilages, with which they are connected to the sternum.

The dorsal-costal part is rolled in two main techniques. First, the meat is cut from the outside of the ribs and spinous processes of the dorsal vertebrae, and then the intercostal muscle tissue is cut out and the dorsal vertebrae are trimmed. When deboning on conveyor tables, these techniques are different. Each technique is performed by one deboner. By separating the deboning processes, the intercostal meat can be cut by a less skilled worker.

When deboning the dorsal-rib part, one worker serves the right and left halves of the dorsal-rib part for deboning. When deboning each half, the meat is removed in the first step in the form of two large pieces. The right half is laid with the outer side on the table, with the ends of the ribs to the deboner, and by moving the knife from right to left, the remains of the diaphragm are cleaned (Fig. 13):

Rice. 13. Cleaning up the remains of the diaphragm

Then, by moving the knife towards itself in the direction from the 1st to the 13th rib, meat is cut out from the dorsal vertebrae (Fig. 14):

Rice. 14. Branch of the small dorsal muscle

The dorsal-costal part is turned with the spinous processes towards itself and the backbone is cut out by moving the knife away from itself (Fig. 15). During this operation, the knife should be held at an angle to the table. Starting from the 13th rib towards the 1st, the spinous processes are cleaned. The operation starts from the vertebra and is carried out towards the end of the spinous process (Fig. 16). The first movement of the knife cuts the meat from the surface of the spinous process, the second one makes an incision between the spinous processes, without cutting through the large dorsal muscle. This operation must be performed carefully to avoid cuts on the index and middle fingers of the left hand:

Rice. 15. Branch of the vein with spinous processes

Rice. 16. Stripping the spinous processes of the dorsal vertebrae

Having cleaned the spinous processes, the dorsal-costal part is turned with the outer side up, with the dorsal vertebrae towards you, starting from the middle of the 13th rib towards the 1st, moving away from you, make an oblique incision of the muscle tissue along the ribs (Fig. 17):

Rice. 17. Separation of muscle tissue from the ribs on the dorsal

After that, by moving the knife away from you, and then on yourself, the dorsal muscle is cut at the base of the ribs (Fig. 18):

Rice. 18. Incision of the dorsal muscle at the base of the ribs

When pulling the meat with the left hand, the fingers should be at some distance from the line of movement of the knife. Then, by moving the knife from the spine to the end of the spinous process, the spinal muscle is separated from the spinous processes (Fig. 19). The meat is separated, starting from the 13th rib towards the 1st. After separation of the meat, small cuts of meat (thin layer) remain on the surface of the spinous processes of the dorsal vertebrae. Then the meat is separated from the ribs, starting from the 13th towards the 1st, with three movements of the knife. The meat is cut from the surface of each rib and at the same time the muscles between the ribs are cut through:

Rice. 19. Separation of the spinal muscle from the spinous processes of the spinal vertebrae

The first movement of the knife away from you cuts the meat on the right side of the rib (Fig. 20), the second movement of the knife away from you - from the surface of the rib (Fig. 21) and the third movement of the knife away from you - on the left side of the rib (Fig. 22):

Rice. 20. Removing meat from the ribs on the right side

Rice. 21. Removing meat from the ribs from the surface

Rice. 22. Removing meat from the ribs on the left side

By moving the knife towards itself, the intercostal meat is cut out at the articulation of the ribs with the vertebra and the dorsal vertebrae are cleaned (Fig. 23):

With separate, i.e., two deboners, performing deboning of the dorsal-costal part and cutting of intercostal meat, the separation of meat from the ribs is carried out in a different sequence. The meat is cut from the outer surface of the ribs by moving the knife towards itself, pulling the cut meat with the left hand, and the muscles between the ribs are not cut through. Further operations of cutting the intercostal meat are performed by another worker in the following four steps. The dorsal costal is laid on the table with the spinal column towards you with the outer side of the ribs up.

By moving the knife away from you, cut through the muscle tissue on the right side of the rib. With the second movement of the knife towards itself, the muscle tissue is cut, starting from the middle of the right side of the rib and up to the spine, and the muscle tissue between the costal tubercle and the spinous process of the dorsal vertebra is cut with the knife.

Then, by moving the knife, the muscle tissue is separated from itself on the left side of the next rib from the middle towards the end of the rib, and by moving the knife towards itself, the muscle tissue is separated from the left side of the next rib, starting from the middle to the vertebra, bending around the mastoid remnant of the vertebra. Turning the knife to the right, cut out the muscle tissue between the spinous process and the mastoid process of the vertebra with the end of the knife.

Bones are carefully cleaned from meat. On the surface of the ribs on the outer and inner sides after deboning, slight cuts of meat in the form of a thin film are allowed, the heads of the ribs must be completely cleaned of meat. After deboning, a thin layer of meat is allowed on the heads of the ribs, mastoid processes and vertebrae. The left dorsal-costal part has no spinous processes of the vertebrae. Therefore, the operation of separating the occipital-spinous ligament from the spinous processes and stripping them from meat is excluded.

The left half is rolled as follows. Half of the dorsal-costal part is laid with the outer side on the table with the spinal column away from you and the diaphragm is cleaned. The dorsal-costal part is turned over with the outer side up with the spine towards you and by moving the knife away from you, starting from the middle of the 1st rib towards the 13th, cut the meat from one third of the surface of the ribs. Then the large dorsal muscle is cut from the spine, starting from the 1st towards the 13th. Turning the dorsal-costal part with the ends of the ribs to the boning machine, the muscle tissue is separated from the ribs. The intercostal muscle is excised in the same way as described above.

When using the dorsal-costal part for the production of a soup set, meat is separated from the ribs and the intercostal meat is cut out, leaving it at a distance of no more than 5 cm from the base of the ribs and at the articulation of the ribs with the vertebrae.

In recent years, the progressive technology of dorsal deboning has found wide application. The right half of the dorsal-costal part is laid with the outer side on the table with spinous processes to the right of the deboner. With the movement of the knife, they incise themselves, and then finally separate the remnants of muscle tissue from the dorsal vertebrae, while simultaneously pulling the muscle tissue with the left hand.

This part is turned with the spinous processes to the left of the deboner and the occipital-spinous ligament is cut out by moving the knife away from you. Then the muscle tissue is cleaned from the surface of the spinous processes by moving the knife from left to right, directing the knife from the vertebra to the end of the spinous process. Having cleaned the spinous processes, the dorsal-costal part is turned with the outer side up with the dorsal vertebrae to the left of the boner and an incision is made in the meat across the ribs, starting from the 13th towards the 1st. Then, with the movement of the knife, the meat is separated from the ribs, starting from the ends of the ribs towards the base of the ribs, while pulling the muscle tissue with the left hand. The fingers of the left hand should be at some distance from the line of movement of the knife. By moving the knife from left to right, the dorsal muscle is separated from the spinous processes.

After that, the dorsal-costal part is turned with the spinous processes towards the boning machine and, with one movement of the knife, the muscle tissue is cut off sequentially from each rib, starting from the 13th.

The next method of moving the knife towards itself is to separate the muscle tissue on the right side of the rib and by moving the knife towards itself, the muscle tissue is separated from the left side of the other rib, while holding the intercostal meat with the left hand. In the second movement, the muscle tissue between the ribs is cut out with a knife. The spinous bones are cleaned from the remnants of meat by moving the knife from right to left, starting from the end of the spinous process to the vertebra. To clean the ribs from the remnants of the diaphragm and fat, the box is turned with the inside up, and the knife is directed away from you towards the end of the rib.

Boning of the left half of the dorsal-costal part is performed as follows. The left half is laid with the outer side on the table with the neck towards the boning machine with the ribs to the left. By moving the knife towards itself, the remnants of muscle tissue are separated from the dorsal vertebrae. Then the spinal costal is turned over with the outer side up, with the ends of the ribs to the right, starting from the ends of the ribs, moving the knife from right to left, remove the muscle tissue from the first three or four ribs.

After that, an incision is made from the middle of the 5th rib towards the 13th one by moving the knife away from oneself, and then with several movements of the knife away from oneself in the direction from the end of the ribs to their base, muscle tissue is cut from the surface of the ribs.

The next technique is to turn the dorsal-costal part with the ribs towards the boning machine and separate the muscle tissue from the 13th rib by moving towards itself, after which, by moving the knife towards itself, starting from the 13th rib sequentially to the 1st, cut through the muscle tissue on the left side of each rib . Then the dorsal-costal part is turned with the ribs from the deboner and the intercostal meat is cut out, starting from the 13th rib, using the following methods. By moving the knife towards itself, the muscle tissue is cut along the left side of the other rib, holding the intercostal meat with the left hand. These techniques are repeated sequentially when cutting the intercostal meat between each rib.

The last operation cleans the ribs from the remnants of the diaphragm and fat. To do this, the dorsal-costal part is turned upside down and the movement of the knife towards itself cuts off muscle tissue and fat from each rib.

The time spent on deboning both parts of the back-rib part (box) is 5.8 minutes.

7.3. Boning of the hip parts of the carcass

The bones of the hind limbs include the pelvic girdle, femur and lower leg.

Pelvic girdle consists of two innominate bones, each of which consists of the ilium, ischium and pubic bones and is connected by ligaments to the sacrum. The upper outer part of the ilium is called the maklak.

Femur- tubular. At its upper end there are several rough processes (swivels) and the articular head, with which they are connected to the bones of the pelvis (hip joint). The lower end of the femur articulates with the bones of the lower leg at the knee joint. The lower leg consists of the tibia and tibia. The tibia is tubular.

7.3.1. Rear leg deboning

When deboning the hind leg, three main techniques are used: the pelvic bone is separated, then the tibia and femur.

The right hind leg is laid with the outer surface on the table with the pelvic bone towards you, the ischium to the left. By moving the knife towards itself, starting from the pubic bone and ending with the stripping of the maklak, the muscle tissue is separated from the inner surface of the pelvic bone (Fig. 24):

Rice. 24. Separation of muscle tissue from the inside of the pelvic bone

The knife is directed towards itself at a right angle to the plane of the table, therefore, in order to avoid cutting the abdomen, it is necessary to perform this work especially carefully. By moving the knife towards itself, the muscle tissue is separated from the outside of the pelvic bone (Fig. 25):

Rice. 25. Separation of muscle tissue from the outside of the pelvic bone

After that, the pelvic bone is clamped with the left hand, pulling the bone towards itself, and by moving the knife away from itself and towards itself, the tendons connecting the pelvic bone to the femur are cut (Fig. 26):

Rice. 26. Cutting the tendon of the hip joint

Then the pelvic bone is finally separated (Fig. 27). When performing these operations, cuts to the fingers of the left hand are possible. Therefore, when pulling the meat, it is necessary to keep the left hand away from the knife blade, and bend the ring finger and little finger. Simultaneously clean the muscle tissue from the ilium. When deboning the hip part, the patella together with the tendon bags are left, they are removed during the trimming process. Boning of the hip part without dismemberment of the femur and tibia is allowed:

Rice. 27. Final separation of the pelvic bone

After separation of the pelvic bone, the leg is rotated 180° with the tibia towards itself. By moving the knife towards itself, the muscle tissue is separated from the left (Fig. 28) and right (Fig. 29) sides of the tibia. To avoid cuts, the fingers of the left hand must be kept behind the blades, and the body - away from the line of movement of the knife:

Rice. 28. Separation of muscle tissue from the left side of the tibia

Rice. 29. Separation of muscle tissue on the right side of the tibia

At the same time, the hip part is laid with the tibia towards itself, the meat is separated from the left and right sides: the tibia, then the tibia, the pelvic bone is partially freed from the meat, the hip part is rotated with the pelvic bone towards itself and the pelvic bone is removed first, and then the femur and tibia together.

Boning of the hip part together with the sacral part is allowed. In this case, the sacral part is first collapsed, and then the hip part. The deboning of the left hip part is similar to the deboning of the right.

By moving the knife towards itself, the tendons of the knee joint are cut and the tibia is finally separated from the femur (Fig. 30). The body and the lower part of the tibia are cleaned completely. Slight traces of meat on the upper head of the tibia are allowed:

Rice. thirty. Separation of the tibia from the femur

From the upper head to the lower one, by moving the knife towards itself, the muscle tissue is cut off from the left side of the femur (Fig. 31). By moving the knife towards itself, starting from the upper head towards the lower, they clean the muscle tissue on the right side of the femur.

Rice. 31(a). Separation of muscle tissue on the left side of the femur

Rice. 31(b). Separation of muscle tissue on the right side of the femur

Taking the femur with the left hand, put it at an angle of 90 and finally separate the muscle tissue from the bone by moving the knife from top to bottom (Fig. 32):

Rice. 32. Department of the femur

The patella together with the tendon is left in the muscle tissue. The body and upper part of the femur are completely cleaned of meat. Minor layers of muscle tissue on the lower part of the femur are allowed.

The techniques for deboning the hind left leg do not differ significantly from deboning the right leg. The left hind leg is laid with the outer surface on the table with the pelvic bone towards you. The ischium should be to the right of the boner. By moving the knife towards itself, the muscle tissue is separated from the inside of the pelvic bone. The movement of the knife starts from the pubic bone and ends with a stripping of the maklak. Then the muscle is cleaned from the inside of the pelvic bone and the tendons of the hip joint are cut. The pelvic bone is taken with the left hand and, cutting the muscle tissue from the ilium, the pelvic bone is separated.

After separation of the pelvic bone, the hind leg is rotated 180 with the femur towards you. Then, by moving the knife towards itself, the meat is cut off from the left and right sides of the tibia. The tendons of the knee joint are cut and the tibia is separated. By moving the knife towards itself from the upper head to the lower one, muscle tissue is cut off from the left, and then from the right side of the femur. The last operation is the separation of the femur by moving itself from top to bottom.

You can roll the hind legs without dismembering the femur and tibia. In this case, the right hip part is laid with the pelvic bone towards itself and the meat is separated first from the inside, then from the outside of the pelvic bone, after which the bone is cleaned and removed. Turn the cut with the tibia towards you and cut the meat from the left and right sides of the tibia. Disconnect the articulation of the femur and tibia, clean and remove the tibia. Then the meat is separated from the left and right sides of the femur, cleaned and the femur is removed.

7.4. Boning of the lumbar part (fillet)

The right and left halves of the fillet with the removed lumbar muscles (tenderloin) are served for deboning. When sawing, the spinous processes of the vertebrae remain on the right side of the fillet. When deboning each half, the meat is cut into two whole pieces.

The right half of the fillet is laid on the table with the outer surface down, with the lumbar transverse processes to the left, the meat is cleaned from the lumbar vertebrae (Fig. 33):

Rice. 33. Stripping from the lumbar vertebrae

By moving the knife from right to left, meat is cut from the transverse processes (Fig. 34). Turn the fillet with the outer surface upside down with the movement of the knife towards itself, cut off the muscle tissue on the left side of the spinous processes:

Rice. 34. Cutting the muscular transverse processes of the lumbar vertebrae of the tissue from the inside

When deboning the left half of the fillet, the muscle tissue is cut from the lumbar vertebrae by moving the knife towards itself. Then, by moving the knife from right to left, the meat is separated from the transverse processes of the lumbar vertebrae.

The left half of the fillet is turned and the meat is cut from the outer surface of the vertebrae with a zigzag movement of the knife towards itself.

After deboning, the presence of small cuts of meat on the surface of the processes, as well as in the depressions between the transverse, spinous processes and the vertebral body, is allowed.

When using the lumbar part for the production of a soup set, meat is cut only from the outer surface of the spinous processes of the lumbar vertebrae and transverse costal processes.

7.5. Neck deboning

According to their morphological structure, cervical vertebrae have many processes and protrusions, which makes deboning the neck part difficult. The cervical vertebra consists of the spinous process, the transverse process and the vertebral body. Two halves of the neck part are supplied for deboning. When sawing, the spinous processes of the vertebrae remain with the right half of the cervical part. When deboning the neck part of the carcass, it is not allowed to cut cartilage from the bones, as this makes it difficult to trim the meat.

The left half of the neck is placed on the table with the sawn part upwards with the atlas away from you, and by moving the knife away from you, cut the meat from the left side of the atlas (Fig. 37):

Rice. 37. Cleaning the atlas on the left side

Turning the neck with the spinous processes upwards, with a zigzag movement of the knife towards itself, cut the meat from the spinous processes (Fig. 38):

Rice. 38. Separation of muscle tissue from the spinous processes

Then the neck part is turned with the sawn part to the table, by moving the knife towards itself, the meat is separated from the sawn tuberculate protrusions of the cervical vertebrae, and then from the second heads of the middle tuberculous protrusions. To avoid cuts on the fingers of the left hand, the muscle tissue must be pulled back with the index and middle fingers, the ring finger and little finger should be bent. The cervical part is turned 180 ° with the atlas towards itself, the meat is separated from the cavities between the heads of the tuberculate protrusions from right to left, and then the meat is separated from the left side of the middle tuberculate protrusions of the cervical vertebrae by moving the knife towards itself (Fig. 39):

Rice. 39. Department of muscle tissue on the left side of the middle tuberculate protrusions of the vertebrae

The muscle tissue is separated from the cervical vertebrae by moving the knife away from itself (Fig. 40). After deboning, you should get a whole piece of meat:

Rice. 40. Final separation of muscle tissue from the cervical vertebrae

The right half of the neck is laid on the table with the sawn side up with the atlas towards the boning machine and the meat is cut off from the left side of the atlas and spinous processes (Fig. 41). Turning the cervical part of the atlas away from you with the sawn side towards the table, they finally clean the atlas from the meat. After that, the meat is cut off from the 7th vertebra and with a zigzag movement of the knife on the left side of the middle tuberculate protrusions and between the first heads of these protrusions:

Rice. 43. Separation of the first piece of meat from the surface of the tuberculate protrusions

Turn the cervical part with an atlas from the boning machine and move the knife from right to left to separate the second piece from the spinous processes of the cervical vertebrae (Fig. 44):

Rice. 44. Separation of the second piece of meat from the spinous processes

A more perfect method of deboning is considered to be the separation of the neck meat in one piece. The neck part is laid with the sawn part up with the atlas away from you. By moving the knife towards itself, the meat is separated from the sawn tuberculate protrusions. Then it is turned down with a cut, the atlas is cleaned and the muscle tissue is separated from the first heads of the middle tuberculate protrusions, from the right surface of the third tuberculous protrusions and from the spinous processes. When deboning the right neck in one piece, the total processing time remains medium, but this makes trimming the meat easier.

After deboning the neck, small cuts of meat are allowed on the transverse processes of the atlas, on the spinous processes, in the depressions between the mastoid and transverse processes, and also between the lower branch of the transverse processes and the vertebral body.

7.6. Brisket deboning

The brisket is placed on the table with the inner side down. Meat and fat are cut off in a whole piece from the outside (Fig. 45, a). The brisket is turned and meat and fat are cut off from the inside (Fig. 45, b), after which the meat is cut out between the costal cartilages (Fig. 45, c). It is necessary to ensure that when deboning the brisket, along with the meat, their cartilage is not cut off, as this makes trimming difficult:

Rice. 45. Brisket deboning:
a - removal of muscle tissue from the outside;
b - separation of muscle tissue from the inside;
c- stripping of muscle tissue between the ribs with cartilage

After deboning, slight cuts of muscle tissue are allowed on the outer and inner surfaces between the costal cartilages.

When using the breast part for the production of a soup set, the meat is cut off only from the outer surface of the cut.

Boning of the sacral part. The sacral part is laid on the table with the spinous processes upwards, the articular processes towards themselves. By moving the knife away from you, cut off the meat on the left side of the spinous processes. Having turned the sacral part by 180, the muscle tissue on the other side of the processes is cut off by moving the knife away from you.

8. MEAT TRIM

• The trimming of meat is done after deboning and consists in isolating coarse connective tissue (tendons, fascia, ligaments, etc.) and adipose tissue, small bones, cartilage, large blood vessels, lymph nodes and blood clots from it. In the process of trimming, meat is divided into varieties depending on the mass fraction of connective and adipose tissues in it.
• The trim is made by hand with special knives.
• When trimming cattle meat, “coarse” tendons are removed (knuckle ligament, backbone, end tendons of shank and shank), patella, scapular cartilage, etc.
• When trimming pork meat, the end tendons of the shank and shank, scapular cartilage, patella, etc. are removed.
• When trimming meat trimmings (including cuts of meat with tongue) and diaphragms, coarse connective and adipose tissue is isolated, impurities, lymph nodes and salivary glands are removed.
• When trimming head meat, coarse connective and adipose tissue, salivary glands, and lymph nodes are isolated, impurities are removed, and the remnants of the skin are removed from pork head meat.
• When trimming meat, the following basic rules must be observed:
  • the meat is cut into individual muscles or their groups;
  • fascia is separated parallel to the course of muscle fibers; muscles are cut in the longitudinal direction into pieces weighing no more than 1 kg;
  • for raw smoked sausages - weighing no more than 400 g;
  • the veined piece of meat is placed with the connective tissue down and the vein-cutting knife separates the meat from the connective tissue away from itself;
  • do not accumulate a large amount of deboned and veined meat on the tables in order to avoid a decrease in its quality.
• The high productivity of the trimmer's labor is achieved by specialization, i.e., the worker trims and sorts the meat from certain parts of the carcass. The quality of trimming largely determines the quality of the finished product.
• When left in pieces of meat, veins, films, intermuscular refractory beef and mutton fat reduces the quality of meat, especially in the production of semi-finished meat products.
• When deboning and trimming, incomplete removal of cartilage, tendons, fat and improper sorting of meat is not allowed.

8.1. Beef trim:

Depending on the applied schemes for cutting meat on the bones, boneless meat lives:

• into three varieties: highest, first, second;
• into two varieties: natural semi-finished products and trimmed single-grade beef;
• into two varieties: natural semi-finished products and trimmed sausage beef;
• into two varieties: trimmed beef of the highest grade and beef trimmed sausage;
• for one class: trimmed single-grade beef.

In the production of large-sized semi-finished products, beef is divided into three groups: the first, second, third.

When trimming beef meat obtained from well-fed cattle and having fatty deposits, fatty meat (trimmed fatty beef) is separately isolated, which contains no more than 35% of adipose and connective tissues. This meat consists mainly of subcutaneous and intermuscular fat and muscle tissue in the form of small cuts. Trimmed fatty beef is used for the manufacture of certain types of boiled, semi-smoked, boiled-smoked and raw-smoked sausages, as well as sausages, sausages and meat loaves.

Meat for natural semi-finished products and trimmed beef of the highest grade are obtained mainly from the hip, shoulder, dorsal and lumbar parts of the carcass; meat of the I grade - from all parts of the carcass; II grade meat - from the chest and neck parts, flank, shank, shank and other less valuable parts of the carcass. It is advisable to get trimmed fatty beef from the front part of the carcass, with the exception of the neck and shoulder part.

The average yield of trimmed meat by grade depends on the fatness, the applied cutting schemes, the conditions of boning and trimming, as well as the qualifications of the workers.

The yield of trimmed fat beef from well-fed carcasses of category I is up to 9% of the mass of meat on the bones due to the reduction in equal amounts of meat of grades I and II.

Below are the most rational methods of trimming the meat of individual parts of the side carcass.

8.1.1. Meat trimming for sausage production:

• The trimming of meat from the dorsal-costal part. Intercostal meat, part of the muscle tissue from the ribs, after removing excess fat, is mainly classified as grade II. When trimming the dorsal muscle, the highest, I and II grades are distinguished.
• spinal muscle put on the board with the subcutaneous side and cut off the tendons. By moving the knife along the muscle fibers, the upper part of the muscle tissue is cut off. The next operation is to cut off clean muscle tissue by moving the knife away from you. In this case, the knife slides over the subcutaneous film. Trimmed meat from the dorsal-rib part is sorted into the highest, I and II grades.
• Vein of meat from the lumbar. The methods of trimming are the same as for the trimming of the dorsal muscle. The meat is sorted into the highest, I and II grades.
• A trimming of meat from brisket. The boned piece is placed on the board with the subcutaneous side and the fat is cut off. The meat is sorted into grades I and II.
• The trimming of meat from the scapular part. The boned piece of meat is placed on the board with the subcutaneous side. Cut out, if available, the scapular cartilage and, moving the knife away from you, cut it into separate muscles along the line of their connection. The tendons are removed immediately. Muscle tissue is cut from the films. When trimming, meat from the shoulder blades is sorted into the highest, I and II grades.
• Vein of meat from the hind legs. A boned piece of meat is placed on the board with the subcutaneous side and a cup is cut out. With the movement of a knife, the meat is cut into individual muscles and the tendons are removed. Holding the end of the muscle with the left hand, moving the knife away from you, cut the muscles in the lobular direction into strips and pieces. When performing this operation, the muscle tissue is cut off from the films. The trimmed meat from the hind legs is sorted into the highest, I and II grades.
• Vein of meat from the neck. The boned piece of meat is placed on the board with the subcutaneous side. The tendons are removed and by moving the knife away from you along the location of the muscle fibers, a layer of muscle tissue is cut off from above (meat II grade). Then, holding the lower part of the muscle tissue with the subcutaneous film with the left hand, the muscle tissue is cut away from the knife (I grade meat). Veined meat from the neck part usually live on grades I and II.

8.1.1.1. Characteristics of trimmed meat for sausage production

• Trimmed beef meat from carcasses of I and II categories of fatness is divided into three grades - highest, first, second:
  • trimmed beef premium- muscle tissue without visible inclusions of connective and adipose tissue;
  • trimmed beef first class- muscle tissue with a mass fraction of connective and adipose tissue of not more than 6%;
  • trimmed beef second class- muscle tissue with a mass fraction of connective and adipose tissue of not more than 20%.
• Fat trimmed beef and (and) raw fat (superficial and intermuscular) are also distinguished from well-fed carcasses of category I:
  • beef trimmed fatty - muscle tissue with a mass fraction of adipose and connective tissue of not more than 35%.
• It is allowed to trim beef meat from carcasses of I and II categories of fatness on:
  • two varieties: superior and trimmed beef sausage
  • one variety - single grade beef,
• which are sent for the production of sausages and other products according to the regulatory documentation providing for their use:
  • trimmed beef premium- muscle tissue without visible inclusions of connective and adipose tissue; for boiled sausages, the presence of no more than 3% of connective and adipose tissue is allowed;
  • trimmed beef sausage- muscle tissue with a mass fraction of connective and adipose tissue of not more than 12%,
  • single-grade - muscle tissue with a mass fraction of connective and adipose tissue of not more than 10%.
• Trimmed beef premium isolated mainly from hip, scapular, spinal costal and lumbar parts.
• Trimmed beef oily isolated mainly from dorsal, thoracic, flank and other parts.
• When trimming beef skinny allocate one variety - trimmed beef first grade (or single grade).
• When trimming veal from carcasses of categories I and II, one variety is distinguished - trimmed veal in top grade.

Buying meat is the most significant part of the food budget of any family (with the exception of a vegetarian one). Someone prefers pork, someone prefers poultry, but beef is considered the most useful and nutritious. This meat is not the cheapest, so you need to be able to choose it correctly.

The main parts of the beef carcass when cutting

However, just knowing how to use certain parts of a beef carcass is not enough on the farm. It is equally important to be able to choose the right meat so as not to be deceived.

Experienced people advise buying meat not in stores, but in the market, where it is cheaper and mostly of better quality.

In addition, in the market you can bargain for a price or get a product "with a hike." The most favorable option is to eventually acquire "your" butcher, the quality of which you can be sure of, as well as the fact that he will not weigh down a regular customer.

An important indicator of quality is the color of the product, the beef should be red and elastic. Mucus or spots of unknown origin should alert. The smell should be subtle and fresh. An unpleasant smell indicates that the product is most likely stale or improperly stored. Beef tallow is white and crumbly, with no rancid flavor.

To prepare a variety of dishes for the whole family, it is best to have several types of beef in the house. The purchase of a cow carcass or half carcass in a pool for several families is becoming increasingly popular. After that, the butcher, at the request of the buyers, for each family will cut each type of meat equally. This method is suitable for people who have the ability to store large enough batches of frozen products (capacious refrigerator or freezer).

Therefore, if a person is wondering which cut of beef is profitable to buy, the savings is to have cuts from different parts of the carcass and use them correctly with maximum efficiency.

Competent butchering of a bull, cutting the body of a cow or calf, is a rather troublesome business. But still, with a strong desire, this science can be overcome. Since Soviet times, almost every meat department has a scheme that is obscure to most people, indicating the main economic parts of a beef carcass. Let's be honest, only a professional can cut a carcass on it, and we will now go through the main stages of such cutting and analyze the purposes for which certain parts of the carcass are intended.

Slaughter and initial cutting

When slaughtering, a lot of factors are taken into account and it is not worth doing this without special training. Cattle slaughterers have always been valued in villages and meat processing plants. When slaughtering, it is desirable that the stomach and especially the scar be empty.

When the cow is slaughtered and ready for butchering, the first step is to properly remove the internal organs. Ideally, after slaughter, the insides should be removed within 45 minutes, otherwise the quality of the meat may suffer. The cow's sternum is cut to extract it, and even if the scar was empty, the esophagus is immediately tied up. The fact is that the scar contains microflora, which, once on the pulp, can ruin it.

The liver, kidneys and heart are offal, they go into business. The stomach, intestines and other organs are almost never used in cooking. Do not forget to sprinkle the skin with plenty of salt, otherwise it will deteriorate. It is desirable that the carcass hang on a hook for several days before cutting.

The main stages of cutting

According to the rules, the cutting of a cow is supposed to be carried out in a clean, well-disinfected room at an air temperature not higher than 10ºС.

Butchering is a technological processing scheme consisting of several stages, after which the meat is already delivered either to the store counter or directly to the kitchen. The process begins with cutting the carcass into separate parts. First of all, the carcass is divided into 2 halves across the spine. Further, these halves are cut into quarters, after which separate parts are cut off and the meat is already removed from them.

The process of cutting meat from bones among professionals is called deboning. When deboning, everything is completely cut off from the bone, no cartilage, let alone pulp, should remain, but there are exceptions. At the same time, the instruction requires that the depth of random cuts on the pulp be no more than 10 mm.

After the deboning is completed, the bones of the skeleton are set aside and they begin to clean up. This process is designed to give the meat a marketable appearance. The cleansing begins with cutting out the tendons and cartilage. Then thick and rough films are carefully cut off, followed by excess fat. The cleaning is completed by trimming the rims (thin and sharp edges of the pulp).

Cutting the front of the carcass

The skinned carcass is cut in half behind the 13th vertebra, with such a scheme, the entire costal sector remains in the front part, so that the vertebrae can not be counted, but cut right behind the ribs.

It should be noted here that a cow, calf or bull is cut into 4 parts. First across, as mentioned above, and then each half is still cut along the ridge.

In the front part of the cow, the neck, the thick edge of the back and the shoulder blade with the subscapular part are considered the most valuable. Behind them comes the brisket and the flesh of the forelimbs. The scapular part is separated first. After that, starting from the last cervical vertebra, the cervical part is cut out and we are left with a whole dorsal-thoracic region.

The deboning of the neck with a shoulder blade is performed completely, to clean bones. As a result, cervical and shoulder pulp are obtained. Which in turn is divided into shoulder and shoulder.

The felling of the thoracic sector begins with the removal of the sternum, and part of the ribs and cartilage remain on the sternum. Then the meat is removed in layers and cut lengthwise. Near the ridge of the cow there is a thick edge, from which the subscapular pulp is then cut off. And everything that is on the ribs is called a hem.

Cutting the back of the carcass

The most valuable meat in an animal is tenderloin and it is located just in the back, specifically in the posterior pelvic sector. In general, the back is divided into 2 sectors - lumbar and posterior pelvic. In the lumbar sector, the thin edge is the most valuable. The hem is valued a little less, and the flank closes the rating.

If the cow was butchered at a meat processing plant, then the tenderloin is removed there first of all, after which the carcass is sent to a store or market. So when buying whole carcass meat, this moment must be specified. Because even in Soviet GOSTs such a sale was allowed and you can’t find fault with the law.

After the tenderloin has been sorted out, only the hind leg remains in the posterior pelvic sector. It consists of 4 meat parts and processing begins with the removal of the upper and outer parts, after which the side part is removed and the inner part is cut off last.

There is another interesting point related to meat processing plants. For large volumes, for ease of transportation, it is allowed to cut the carcass in half not on the 13th rib, but on the 11th. As a result, the front part remains without 2 ribs. The cutting scheme does not change here, but when buying half a carcass, this can be important.

Division into varieties

Every experienced housewife knows that there are different varieties of beef. But as practice shows, for some reason, most people are sure that the division into varieties refers to the degree of freshness of cow meat.

In fact, the variety only says what part of the carcass the flesh is cut from. The variety of beef has nothing to do with the freshness of these parts. In total there are 3 grades - this is the highest, first and second. So that you do not make a mistake when choosing, we have prepared a short list:

• The dorsal flesh near the ridge is the highest grade;
• Brisket - the highest grade;
• Fillet and sirloin - the highest grade;
• Rump and rump - the highest grade;
• Scapular and subscapular part - 1 grade;
• Neck and flank - 1 grade;
• Front and back shanks - 2nd grade;
• Zarez - 2nd grade.

Beef varieties are, of course, an important, but not the primary factor when choosing. First, remember - calves are always better than adult bulls or cows. The meat of the calves is pink and soft. The shoulder or neck of a Grade 1 calf will almost certainly be much tastier than the back or sternum of an old cow, although they are technically the highest grade. And secondly, it is better to take your own meat for each dish, and we will talk about this later.

Cooking is a comprehensive science and dozens of solid volumes have been written on this topic, plus every cook has his own opinion. We will walk through common truths.

Neck and cut, due to the presence of tendons, primary processing or longer cooking is required. These parts make a good goulash, they also go to minced meat and broths for first courses.

Rump is clean, but slightly harsh meat. Great for all kinds of beef stew. You can fry, but it is desirable to steam.

Back and ribs - the back is used for frying or baking in one piece. Meat on the ribs is a tasty thing, but here it is better to take veal.

Tenderloin - Suitable for everything, but most often used for steaks, chops and frying or baking in one piece.

The rump and adjacent parts are usually stewed, baked or boiled, and good minced meat is also obtained from this meat.

Flank, hem, etc. - go in chopped form or for broths.

Shoulder - most of the popular dishes can be cooked from this meat, from steak to meatballs.

Thigh, shank and shank - this set makes an excellent jelly, but in addition to it, you can cook dishes from minced meat and goulash.

Any meat is sold either chilled or frozen. So, when frozen, the integrity of the fibers is violated and the pulp loses some of its qualities. That is why frozen foods are cheaper. Plus, it is not recommended to defrost beef in water, only in the open air.

When cutting, thin films are not removed from the pulp, and if you see a weathered and slightly wrinkled film, this is not a marriage. When the film is removed, the meat will take on the proper appearance.

To give a presentation, merchants often spray the pulp with water. If you notice a beautiful piece that lies in a puddle of water, then either the beef is defrosted or not the first freshness and is poured with water.

Young veal has a bright pink color. Old cows and bulls have dark burgundy flesh. Also, age can be determined by the color of the fat layer, in young animals the fat is white, and in old animals it is yellow.

Of course, this is far from all the information related to beef, because it is unrealistic to reflect everything in one article. But we tried to highlight the most important from the point of view of practitioners. If you liked the content, please like it. By sharing it with your friends, you are doing someone a favor.

Division into cuts. Half carcasses of beef are divided into the following cuts: shoulder, neck, brisket, dorsal-rib part (fore quarter), as well as hip and lumbar parts (hind quarter).

The cutting of the half carcass begins with the division into two quarters - front and back. The line of division runs along the last rib and between the 13th and 14th vertebrae, with all ribs remaining anteriorly (Fig. IL8). To do this, the flesh of the flank is cut against the 13th (last rib), then the flesh is cut along the back line of this rib to the spine, cutting it along the articulation of the 13th and 14th vertebrae.

The scapular part is separated along its contour. To do this, the muscles connecting the scapular part with the brisket are cut, the muscles located along the line that goes from the elbow tuber to the upper corner of the posterior edge of the scapular part, and the muscles lying along the upper and front edges of the scapular part are cut, then the scapular part is pulled away from the body and cut the muscles located under the humerus and scapular bones.

The cervical part is separated along the line passing between the last cervical and 1st dorsal vertebrae. To do this, the pulp is cut to the spine along the line of the spinous process of the 1st dorsal vertebra to the protrusion of the sternum, then the joints of the last cervical vertebra with the 1st dorsal vertebra are cut.

The brisket is cut along a line running from the end of the 1st rib to the end of the last one (at the junction of the cartilage with the ribs).

The dorsal-costal part remains after the separation of the scapular, cervical parts, brisket and includes the dorsal part of the longest back muscle (thick edge), subscapular part and hem. The lines of separation of the dorsal-costal part pass: anterior - in a straight line at the last cervical vertebra; back - along the last rib and between the last

Half carcass of beef:

1 - neck part; 2 - subscapular part; 3 - dorsal part of the longest back muscle, or thick edge; 4 - lumbar part of the longest muscle of the back, or thin edge; 5 - tenderloin; 6 - hip part (a - inner piece; b - outer piece; c - side piece; d - upper piece); 7 - flank; 8 - hem; 9 - brisket; 10 - scapular part (d - shoulder; e - shoulder)

Carcass of lamb:

1 - neck part; 2 - scapular part; 3 - loin (rib and kidney parts); 4 - hip part; 5 - brisket

Half carcass of pork:

1 - neck part; 2 - scapular part; 3 - loin (rib and kidney parts); 4 - tenderloin; 5 - ham; 6 - brisket

Rice. II.8. Culinary division of carcasses into cuts

dorsal and 1st lumbar vertebrae; the lower one - along the line running from the end of the 1st rib to the end of the last one (at the junction of the cartilage with the ribs).

The hip part is separated along a line passing directly in front of the maklak (iliac tubercle) between the last lumbar and 1st sacral vertebrae in the direction of the knee joint of the hind leg. At the same time, the flank and other adjacent muscles are cut along the contour of the leg in the direction of the ilium to the spine, then the joints of the last lumbar vertebra with the 1st sacral vertebra are cut.

Loin - part of the longissimus dorsi (thin edge) with flank remains after separation from the hindquarter of the carcass of the hip.

The resulting cuts are subjected to deboning, division into parts, trimming and cleaning.

Deboning and trimming the forequarter of a beef carcass. The scapular part is placed on the table with the outer side down, the meat and tendons are cut off from the radius and ulna. After that, the joints of these bones with the humerus are cut and separated, then the meat is cut off from the edges of the humerus, the joints with the humerus are cut and broken, separating the scapula. To do this, they rest with their left hand on the humerus, and with their right hand they tear off the shoulder bone from the meat. After separation of the scapular bone, the humerus is cut out of the meat. From the resulting pulp, the sinewy part is cut off, taken from the radius and ulna. The rest of the meat is cut into two large pieces - the shoulder part, separated from the humerus and the rear edge of the shoulder bone, and the shoulder part, removed from the shoulder bone.

After deboning, large pieces of the scapular part are trimmed and trimmed, highlighting: the shoulder part (wedge-shaped muscle); shoulder part (two oblong-shaped muscles connected by a film).

The neck part is processed as follows: the meat is cut off in a whole layer, trying to completely separate it from the vertebrae; cut meat is trimmed - tendons and remnants of the periosteum are removed.

The brisket is separated by cutting the flesh in one layer from the sternum and costal cartilages.

The remaining dorsal-costal part is rolled, cutting the pulp along the spine along the spinous processes to the base of the ribs. Then gradually cut off the pulp from the ribs with a whole layer. The removed pulp is divided into a subscapular part, a thick edge, a hem.

At the thick edge, all adjacent muscles and tendons are separated, including the superficial shiny tendon. When stripped, the thick edge is a layer of meat of an irregular rectangular shape; hem - a thin muscular layer of a rectangular shape; subscapular part - square shape.

Deboning and trimming the hind quarter of a beef carcass. The lumbar part of the longissimus dorsi muscle is cut from the lumbar vertebrae. To do this, meat is cut along the spinous processes to the spine, then it is cut off from the bones in a whole layer along with the flank. The removed layer of pulp is cut along a line passing 1 cm below the transverse processes, dividing it into a thin edge and flank. Selected large-sized semi-finished products live. At the thin edge, all adjacent muscles and tendons are separated, including the superficial shiny tendon. When stripped, the thin edge is a rectangular layer of meat.

Flank - a muscular layer located in the lower abdominal part of the carcass.

Hip part. At the tibia, starting from its outer end, the meat and tendons are cut, the joints of this bone with the femur are cut, after which the tibia is separated, the meat and tendons are cut off from it, then the ilium is separated and, cutting the meat from the bone, * separate her. Next, the meat is cut along the femur and | the muscle located on the back of the bone (the inside of the leg) is separated, after which the femur is cut out. The rest of the pulp is cut into three parts: lateral, outer, upper. The lateral part is located on the front side of the femur; external - from the outside of the same bone, the upper one - from above, on the ilium of the pelvis.

Pieces of meat after separation of the bones are cleaned from tendons, excess fat and rims. At the outer part, sinewy meat is cut off and coarse tendons are removed from the inside. At the upper part, coarse tendons and the inner tendon layer are cut off, and a thin surface film is left. At the inner part, the intermuscular connective tissue is left.

As a result of cutting, boning and trimming of beef half-carcasses, the following large-sized semi-finished products are distinguished: scapular (shoulder and shoulder), brisket pulp, dorsal part of the longissimus dorsi muscle (thick edge), subscapular part, hem (for carcasses of I category of fatness), tenderloin (iliac muscle ), lumbar part of the longest back muscle (thin edge), upper, inner, outer and lateral pieces of the hip part, cutlet meat.

Cutlet meat includes: the pulp of the neck, flank, trimmings obtained by deboning the carcass and stripping large-sized semi-finished products, as well as the trim of the carcasses of the II category of fatness.

Culinary uses of beef parts. Cleaned meat is sorted for culinary use. The culinary use of carcass parts depends on the amount, structure, and composition of the connective tissue.

tenderloin- the most tender part of the carcass, use it for frying whole, natural portioned and small pieces.

Thick and thin edges fried whole, portioned natural, breaded and small pieces.

Inner and upper pieces of the hip part used for stewing in large and portioned pieces, for frying breaded and small pieces.

Outer and lateral pieces of the hip part stew in large, portioned and small pieces.

Scapular, subscapular parts, brisket, hem(meat category I) is used for cooking in large pieces and stewing in small pieces.

cutlet meat used for the preparation of chopped products, as it contains up to 80% connective tissue.