Lecture 4 Flashcards
List the 4 major primals percent of carcass weight and label the photo
What are the folowing musces utilised for?
shoulder clod (triceps brachii)
round knuckle (retucus femorus and vastus laterialis)
Bottom round (biceps femoris)
-shoulder clod (triceps brachii)
shoulder center
top blade
shoulder tender
-round knuckle (retucus femorus and vastus laterialis)
tip side
tip centre
-Bottom round (biceps femoris);
bottom round
Explain the round steak and the top round
Round cuts;
round streak; has a leg bone present
has 3 muscles
top round; boneless
most tender of the round streaks
has a large muscle
fat is curved on top
there is connective tssue along the bottom
For the bottom round and the eye round state
what is looks like
tenderness
fat location
Bottom round; has heavy band of conective tissue between the muscles
its less tender than the top round steaks
Eye round; small round bonless steak
has a layer layer of exnternal fat on 2 sides
What cuts make up the round?
round steak
top round
bottom round
eye round
For the sirloin and T bone explain
- located
- lean meat and bone
- shape
- msucles present
sirloin; located further back in loin area
has greatest amount of lean and least bone
T-bone; has T shaoed veterbrae and large eye msucle
smaller muscle is located below T bone is the tenderloin
For the top loin and tenderloin explain the following
location
whats present in the cut
level of tenderness
characteresitics of the cut
-top loin; comes from end of the beef loin
contains 13th rib
has large eye muscle, rib bone and part of the backbone
-tenderloin; most tender retial cut
msucle has fin textire and is circular in shape
What cuts make up the loin
sirloin
t bone
top loin
tenderloin
For the shot ribs and chuck blade explain the following
morphology
whats present in the cut
level of tenderness
-Short ribs; small cubes with rib bones and thin layers of muscle
not very tender (small little cubes of meat)
-chuck blade; contains many small msucles and is easliy id by blade bone
there will be rib bones and the back bone is located along the lower left portion of the cut.
comes from the shoulder
its tough
the leg bone will be present
For the brisket,
explain the following
texture
level of fat
presence of bone
Brisket;
very coarse texture
heavy layer of fat
sternum has been removed
For the flank explain
whats present in the cut
tenderness
Flank; only steak which contains the large muslce
the fibres run the full lenght of the steak
to help tenderize these long fibres there are knife scores across the cut
For muscle cells define fibre and list the 2 types of proteins
muscle cells;
large, long cells called FIBRES
cotain 2 types of proteins- actin and myosin
