Beef Butts Terminology

Question 1

Muscling - Butt face (2)

Answer 1

Larger
Greater area of exposed lean

Question 2

Muscling - rump & knuckle (5)

Answer 2

Greater area of exposed lean
Deeper
Wider
Meatier
Larger

Question 3

Muscling - Cushion (5)

Answer 3

Plumper
More bulging
More muscular
Deeper
Thicker

Question 4

Muscling - Centre section (4)

Answer 4

Wider
Deeper
Longer
More muscular

Question 5

Muscling - Heel (1)

Answer 5

Fuller

Question 6

Muscling - Shank (1)

Answer 6

Shorter

Question 7

Trimness - less fat over the (9)

Answer 7

Butt face
Rump face
Knuckle face
Cushion
Centre section
Rump section
Heel
Less internal seam fat in the round face
Less pelvic fat

Question 8

Quality attributes (3)

Answer 8

Focus on brighter, more cherry red colour of firmer lean in the round face
Marbling & texture (if obvious)
External fat - whiteness & firmness

Question 9

Evaluation - Exposed lean on the butt face

Answer 9

trimness & quality

Question 10

Evaluation - Cushion area (diagonally as well)

Answer 10

Trimness & yield

Question 11

Evaluation of heel

Answer 11

Trimness & yield

Question 12

Evaluating butts emphasis

Answer 12

Yield (muscling + trimness) follow by quality

Question 13

Answer 13

Knuckle face

Question 14

Answer 14

Width

Question 15

Answer 15

Butt face (sirloin end)

Question 16

Answer 16

Pelvic fat

Question 17

Answer 17

Flank edge

Question 18

Answer 18

Seam fat

Question 19

Answer 19

Centre section

Question 20

Answer 20

Rump face

Question 21

Answer 21

Depth

Question 22

Answer 22

Heel

Question 23

Answer 23

Cushion

Question 24

Answer 24

Shank

Question 25

Answer 25

Length