librarian
Well-known member
If you want to learn about cutting meat for direct market, especially high end stuff, this is a good site
http://bovine.unl.edu/eng/nIntro.jsp
Introduction
The beef carcass is made up of over a hundred different muscles. These muscles have different properties which affect processing characteristics and consumer acceptability. There has been a continued trend to separate muscles, based on these characteristics, to better market them. Today the majority of the cuts found in the retail meat counter are boneless, therefore providing the need for knowledge of the musculature of the beef animal. The institutional meat purchaser’s specifications, (IMPS) are written in such a way that knowledge of the muscular anatomy of the beef carcass becomes necessary to maintain consistency in cutting procedures. Knowledge of the myology of the beef animal and the ability to disseminate that information has become more important in understanding the carcass characteristics of beef.
http://bovine.unl.edu/eng/nIntro.jsp
Introduction
The beef carcass is made up of over a hundred different muscles. These muscles have different properties which affect processing characteristics and consumer acceptability. There has been a continued trend to separate muscles, based on these characteristics, to better market them. Today the majority of the cuts found in the retail meat counter are boneless, therefore providing the need for knowledge of the musculature of the beef animal. The institutional meat purchaser’s specifications, (IMPS) are written in such a way that knowledge of the muscular anatomy of the beef carcass becomes necessary to maintain consistency in cutting procedures. Knowledge of the myology of the beef animal and the ability to disseminate that information has become more important in understanding the carcass characteristics of beef.
