Cutting meat consists of the following operations: cutting into separate parts, boning parts (separating the pulp from the bones), trimming and stripping parts (removing tendons, films, cartilage). The main purpose of cutting and deboning is to obtain pieces of meat that differ in their culinary qualities.

Carcasses are butchered in a room with an air temperature of no higher than 10 °C. The carcass is chopped or sawed lengthwise into two half carcasses. The half carcass is divided in half along the last rib into fore and hind quarters.

The forequarter is cut into the shoulder blade, neck and dorso-thoracic portion. To separate the shoulder blade according to the determined

The muscles connecting the shoulder blade to the chest part of the carcass are cut along the contour and cut off. Then the neck is separated along the last cervical vertebra, leaving the dorso-thoracic part, consisting of a thick edge, subscapular part, edge and brisket.

Deboning and cleaning.Boning - This is the separation of the pulp from the bones. This operation is carried out so that there is no meat left on the bones, and the resulting pieces of pulp do not have deep cuts (no more than 10 mm).

At cleaning up parts of meat, remove tendons, rough surface films, cartilage and excess fat. In addition, thin edges are trimmed from the edges of pieces of meat. Intermuscular connective tissue and thin surface films are left. If the beef arrived with tenderloin, then first of all separate the tenderloin so as not to cut it during further cutting. The quarter is then divided into the loin and hind leg.

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

When deboning the hind leg, the pelvic bone is cut out, the meat is cut lengthwise along the femur and the inside of the hind leg is cut off along the separating layer. After this, the femur and tibia are cut out. The shank of the resulting pulp is cut off and the remaining pulp is cut into films into the top, side and outer parts. After separation from the bones, the pulp is cleaned of tendons and excess fat, and the edges are cut off.

As a result of the culinary cutting and deboning of the hind quarter of beef, a tenderloin, thin edge, flank, flank, shank, inner, upper, side and outer parts of the hind leg, as well as lumbar bones, sacral vertebrae, pelvic, femur and tibia are obtained.

Losses during meat processing are 26% for category I beef and 32% for category II beef.

Meat sorting. Tenderloin - the most tender part, used for frying in large, natural portions and small pieces.

Thick and thin edges used for frying in large, natural portions, breaded and small pieces.

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

Outer and side parts boiled, stewed in large, natural portions and small pieces.

Shoulder, subscapular, brisket, trim (I category) used for cooking and stewing in small pieces.

Parts of a beef carcass differ in their nutritional properties, the ratio of bones, tissues, muscles and fat - your choice will directly depend on this.

So, here is a diagram for cutting beef carcass:

1. TONGUE AND NECK

Beef brisket is quite hard meat, and in our country it is customary to stew or boil it to soften it. In other countries, for example in America, brisket is baked for a long time at a low temperature.

4. THICK EDGE (RIB BEYE)

It is located along the ridge and has 4-5 ribs. The front shoulder blade has been cut off.

The name Ribeye comes from the English rib (rib) and eye (eye), since this part is taken from the ribs and has the shape of an eye in cross section. This cut has pronounced marbling, which serves as a standard for assigning a certain quality standard to all meat.

You can use this edge for stewing or baking; it is suitable for various soups, as well as minced meat, meatballs or . However, the most common dish made from this cut is .

5. THIN EDGE

The meat in this place is very tender, it must be baked with the bone to preserve the flavor and juiciness. Ideal for steaks and...

The most famous classic American steak, New York steak, is prepared from this part. It is called "steak for professionals." The dish must be ordered rare, otherwise, at a higher degree of frying, it will be dry. For cooking, only the meat of grain-fed bulls with a large amount of marble inclusions is used. If you're in the US, order this steak.

6. ROUND (ENTRECOTE)

The most valuable part of a beef carcass is classified as first grade beef. It contains a large amount of tender meat on the last three ribs. It will make a wonderful broth or .

The classic dish from this part is called - . It appeared in France, formed from the words entre - between and côte - rib.

7. Tenderloin

It is obtained from the rump, and it is the most tender and tasty meat, because... the muscle tissue of this part receives almost no physical activity. Tenderloins make the best steaks, roasts, , , as well as such famous dishes as Chateaubriand Steak and Filet Mignon. The British prepare roast beef from the tenderloin, the Italians do it, and in America the meat is not separated from the bone - it is cut entirely into steaks.

8, 9. FLANK, PERITONEUM

This part of the carcass consists of one third of bones and cartilage. It makes good broth.

10. SPATULA

The meat here is not fatty, it is used for all kinds of soups, you can also cook steak from it. The shoulder part has very tender meat, which, due to the central vein, is considered the most beautiful steak. For example, “Top Blade steak” resembles an open book or butterfly wings.

11. RUM, THIGH

The back of the carcass is ideal for cooking clean and strong broths.

12. FLANK

Second grade meat contains many connective tissue layers, which makes the flesh tough. It retains moisture well, so it is suitable for minced meat. In France, when cutting, the flank is separated from the brisket and the film is removed from the inside.

13. RAMP

Lean part of the rear cut, suitable for and. It has a long-fiber structure with a small amount of connective tissue. Rump dishes turn out juicy, moderately tender, and are easy to cut even when ready-made. It contains the daily requirement of iron, zinc, a number of amino acids, and also contains a large amount of natural animal protein, which is the basis for the development of new cells. It is recommended for use by people with skin diseases, nail and hair problems.

Rump is the basis of such an English national dish as roast beef.

14. SHUNK

The hind leg of the carcass contains marrow bone and a large amount of connective tissue. Because Since this part has developed muscles, it must be simmered for a long time over low heat. The shank is ideal for cooking. By the way, it is prepared not only in Russia, but also in other countries of the former USSR, for example, in Georgia. National varieties of jellied meat can be found in Germany, Poland, Latvia and Romania.

Jellied meat is very good for health, because it contains a significant amount of collagen protein - it slows down the aging process and renews cells. It is also a good preventative against joint diseases, and due to its retinol content, jellied meat helps strengthen the immune system.

As a rule, cutting up a cow carcass is done by professionals, but if you are faced with this task for the first time, detailed diagrams of the parts of a cow and a step-by-step description of its correct cutting will help you. In addition, certain meat parts are divided into grades based on quality, so when coming to the market, it is important for the buyer to know what is best to buy for a particular dish. This article will be useful for beginning farmers and anyone who wants to know the name of each part of a cow carcass and use them in dishes.

Content

Cow slaughter and initial dressing

Cow slaughter is carried out only by specialists who do it as painlessly and quickly as possible. For us, it is important to know whether all the subtleties are taken into account, for example, cattle are stopped feeding 24 hours before slaughter, so that bacteria from the stomach does not get into the meat. An empty stomach and tripe before slaughter are a guarantee that the quality of the meat will not suffer.

Once the animal is slaughtered and all the blood has been properly drained, it is imperative that the entrails be removed within the first 45 minutes. After cutting the sternum, the esophagus is quickly ligated and the gallbladder is carefully removed.

Internal organs are sorted, for example, the liver, heart and kidneys are suitable for consumption, they are called offal, and the stomach and intestines are thrown away. The skinned animal is sprinkled with salt, and the carcass is allowed to hang on a crossbar for some time before cutting. Cutting and deboning must be done at a temperature no higher than 10 degrees so that the product does not begin to deteriorate.

Cutting a cow carcass step by step

The carcass is cut up for both commercial and domestic use. Depending on the region, the beef cutting scheme may differ slightly, but the process is divided into several phases:

1. Cutting the carcass into 2 parts across spine.
2. Division of halves along the ridge on a quarter.
3. Dividing into separate parts and separating the meat from the bone ( boning).

Boning is the final separation of an animal's meat from the bone; in the case of beef, the meat is completely separated, although there are some exceptions. The separated meat from the bone is cleaned of coarse films, tendons and cartilage - this process is called trimming and stripping. To give the meat an attractive, marketable appearance, even the thin edges of the pulp are removed.

Cutting the front of the carcass

• As already mentioned, the cow is divided in half behind the 13th vertebra and all the ribs remain in the anterior section. To avoid counting these vertebrae, it is enough to determine where the ribs end and chop.
• Then, each half of the cattle is cut into two more parts, but along the ridge - quartering.
• As for the front part, the neck, the thick edge of the dorsal region and the shoulder blade with the subscapular region are considered the most delicious and valuable. First, the scapular region is cut off, after which, taking from the last vertebra of the neck, the cervical part is cut out, leaving the dorso-thoracic region intact.
• The cervical and scapular parts are completely cut off from the bones, dividing them into the shoulder and upper arm.
• The dorso-thoracic region is cleared from the sternum, leaving some of the ribs and cartilage on it. Then use a sharp knife to remove the layer of meat. A thick edge is located near the ridge; the subscapular flesh is cut off from it. The remaining meat on the ribs is called trim.

Cutting the rear of the carcass

• The posterior part is divided into the lumbar region and the posterior pelvic or hip region. In the posterior pelvic region there is the most valuable and tasty piece - the tenderloin. In the lumbar region, the thin edge is more significant, followed by the hem and the flank less valuable.
• After the tenderloin is separated, you need to deal with the hind legs. It is necessary to remove the pelvic bone, trim the meat along the thigh bone and finally cut off the inner piece along the easily lagging layer. Then the femur and tibia bones are cut out with a knife, and the flesh is cut into films into parts with deft movements - the upper, outer, and also the side.

Description of beef carcass parts and their use in preparing various dishes

Beef is considered a dietary meat, compared to pork and lamb. In order for what you cook to be truly tasty and appetizing, you need to know exactly which piece is suitable for a particular dish. Which part to use for steak, and which part for jelly, from which part to cook a rich broth. Please review the recommendations below:

Neck, cut (grade 3)- includes tendons, but with prolonged cooking this part produces mouth-watering dishes - goulash, minced meat for cutlets, as well as aromatic jellied meat.

Dorsal part (grade 1, 2)- consists of a delicate thin, thick edge and entrecote, and may even be offered in the store with bones. Both edges are distinguished by fine-fiber meat and may have 4-5 ribs. Entrecote is an excellent intercostal part, which is located along the vertebrae. This meat is used for baking, stewing, preparing rich soups, roasts, frying steaks, and roasting meat on ribs.

Thick fillet, sirloin (1 grade)– fairly tender meat with the thinnest layers of fat. Used for quick frying, meatballs, beef stroganoff, cutlets, and for preparing minced meat.

Tenderloin, sirloin (1 grade)– meat without streaks and fat, is considered the most significant. You can bake the whole tenderloin, make kebabs, chops, azu, and steak.

Rump (1st grade) – a very refined part, used for baking in the oven, stewing, boiling, in principle, for any dishes.

Rump (mid thigh), probe (inner thigh), cut (lower thigh) (grade 1)– such meat is lean and valuable. Used for cooking soups, broths, stewing, baking.

Peritoneum, flank (curl) (grade 2)– a rough section, has cartilage, films, fat, and also bones. These fractions are used to make minced meat for meatballs and cutlets, and to prepare broths for rich soup and borscht.

Edge edge (grade 1)– meat with some areas of fat, tender. This segment is stewed, boiled, minced meat, goulash, etc. are prepared.

Spatula (2nd grade)- hard and coarse fibers and veins, without fatty layers, but this piece is also stewed, minced meat for cabbage rolls and cutlets.

Brisket (1st grade)– due to the layers of fatty tissue, the meat is tender and valuable; they mainly cook roasts, stew, bake, and cook first courses.

Hipster (3rd grade)– the meat is somewhat tough, but with prolonged cooking, you get delicious goulash and soups.

Shank (3rd grade)– rich in veins and connective tissues, has medullary bone. Suitable for broths, jellied meats, and from pure pulp you can prepare minced meat or goulash.

Knuckle (3rd grade)– has tendons, so it requires slow stewing, like for shanks.

The science of cutting beef may at first glance seem complicated and unattainable, but thanks to culinary secrets and familiarization with the diagram of dividing it into parts, you can easily cope with this task!

Beef is valued both among gourmets and among just food lovers. This is a tasty, high-calorie meat that is perfect for preparing main dishes and for mixing with other ingredients to create dishes with complex recipes.

Beef in retail

Before going on sale, beef meat goes through several stages of preparation. Pre-sale procedures include cutting, deboning and cleaning.

Cutting

1. Half of the carcass is cut into two parts - front and back. Or, if the carcass was whole, into four parts. The place of the cut runs approximately in the center - between the thirteenth and fourteenth vertebrae, this line will go along the last rib. They start cutting from the bottom, from the flank. First, an incision is made at the level of the thirteenth rib, then it is passed through the soft tissues framing the rib from the back to the spine. The articulation of these vertebrae is cut.
2. Then the cutting of the beef carcass continues in parts. The front half of the carcass is divided into five cuts.
3. The neck is cut along a line that runs between the beginning of the sternum and the last cervical vertebra. Moreover, the incision should pass between the last cervical and first dorsal vertebrae.
4. To cut off a shoulder blade, place a quarter of the carcass with the inside down and pull the shoulder blade up by the leg. The first incision is made along the contour that the muscles form, the second incision runs along the line from the elbow to the upper edge of the shoulder blade, and the third is made on the shoulder blade pulled away from the body - the muscles connecting the bones of the shoulder and the shoulder blade itself are cut.
5. The remaining part of the front quarter of the carcass is called the dorsal-thoracic part, it is divided into a thick edge, a subscapular part, a brisket and a trim, which is cut off after deboning the dorsal-thoracic part of the carcass.
6. Let's move on to the back half of the half carcass. Cutting a beef carcass for trade involves separating the following parts: tenderloin, rump, flank, thigh, or rump, shank. The tenderloin is separated first. This is the best and most expensive part of the mascara. The tenderloin is trimmed along the entire length of the lumbar spine, starting from the thick edge - the head. After separating the sirloin and shank (upper leg), the hindquarters are divided into lumbar and posterior pelvic. The remaining cuts are separated during deboning.

Boning

Boning is done after cutting the beef carcass is completed. This process involves removing meat from bones. During this, it is important that there is no meat left on the bones, and that there are no large and deep cuts on the pieces of meat. The maximum permissible depth is 10 mm. The size of the pieces is determined by whoever does the cutting, but do not forget that small pieces will be used as trimmings, and they are valued much less.

The order of deboning is also determined by the cutting scheme of the beef carcass.

Boning of the neck part

They try to remove the meat from the neck in a whole layer, carefully separating it from each vertebra.

Deboning the blade

The boning spatula is placed with the inside facing up. First, the radius and humerus bones are cut and separated. After cutting the ligament tendons, the scapula bone is separated next. The veins are cut off from the remaining piece of meat. The remainder is divided into two parts - shoulder and shoulder.

Boning of the dorso-thoracic part

The meat is cut off from the sternum first, capturing what is attached to the costal cartilages. Next, the meat is removed in one piece from the ribs. This pulp is then divided into a thick edge, a lip and a subscapular part.

Boning of the hip part

The pelvic bone itself is cut out first. An incision is then made along the femur and it is dissected. The inner part is cut off - the flank, then the outer part - the rump. Cuts into pieces are made according to the films and after removing the stringy meat.

Stripping

When the beef carcass has been cut and deboned, the stripping begins. The essence of stripping is to clean the meat from hard tendons and films, as well as to give the pieces of meat a more even shape and presentation.

To do this, thin edges are calved from large pieces, and excess fat is separated from all the pulp.

Appearance of the pieces

After deboning and trimming, the beef pieces should look like this:

• the shoulder part of the scapula is wedge-shaped;
• the shoulder part of the scapula is two oblong muscles connected to each other;
• thick edge - a rectangular piece;
• thin edge (lumbar part) - also rectangular in shape, but, accordingly, thinner;
• neck - square or rectangle;
• edge - a rectangular piece;
• brisket - part in the form of an inflated sail;
• tenderloin - a soft part of a rounded oblong shape;
• rump - round or square shape;
• flank - a thin rectangular layer;
• shank - either chopped oval pieces with a bone, or a rectangular piece with one edge thinned.

Beef meat, taken from different parts of the carcass, has different taste properties, is endowed with its own set of useful substances, each place requires certain processing and is suitable for different dishes. Therefore, this type of meat is usually divided into three varieties:

• the first, which includes the rump, the sirloin, which is also called tenderloin, the entire breast and back parts;
• the second grade includes the thigh or rump, shoulder, shoulder and flank;
• the third grade is leftovers, that is, the cut and shanks (front and back).

There is no doubt that the cost of pieces of meat of different varieties of the same weight will differ significantly. Therefore, it is important for the buyer to know which beef is suitable for which dishes, so that, having bought a piece of expensive meat, he does not waste it on dishes that cannot impress the gourmet’s receptors.

It is worth noting that cutting up a beef carcass for sale leaves approximately 7% of third-grade meat, 88% of second-grade and only 5% of first-grade beef. This is what determines the market value of the meat itself and dishes made from it.

But the taste of meat depends not only on its type. Determining factors are also the physical stress that the livestock experienced throughout its life (the greater the load, the tougher and denser the muscles), the type of nutrition, the method of slaughter and, of course, the age at which the animal was slaughtered, after which the beef carcass was cut. According to the first criterion, it is believed that the meat becomes more tender in the direction from head to tail and from bottom to top. Young veal, of course, will differ from “adult” meat; it will be brighter in color and have a looser and more tender consistency.

Culinary purposes of different pieces

Pieces with a lot of connective tissue will be tougher and will take quite a long time to process. Such pieces are usually not fried, but boiled or rolled into minced meat. These are the flank, neck and hem.

The rump and shoulder also have a considerable amount of connective tissue; they are also best stewed or used for soup. For these purposes, as well as for grinding into minced meat, you can use any pieces of the second grade, which are determined by the cutting of the beef carcass.

For steaks, tenderloin is ideal, which can be safely fried in portions or small pieces.

For different types of soups it is better to select different pieces. For example, for borscht - a richer piece, and for a weak transparent broth - a lean piece.

Processing conditions

The entire beef processing procedure must take place in a cool room. The temperature should not exceed 10 degrees.

Technological instructions

INTRODUCTION

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

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

Meat arriving 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 °C;
• cooled - no higher than 12 °C.

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

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

The share of raw meat used for the production of sausages, whole muscle and restructured meat products, semi-finished meat products, and packaged meat is occupied by beef and pork. 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 different composition. Thus, beef contains more proteins and less fat than pork, and the content of proteins and fat depends on the breed, sex, age, fatness of the animals, conditions of their feeding and maintenance.

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

Pink-red pork meat, with different shades. The difference in the color of the muscle tissue of the hams is especially noticeable, where the inner parts are darker than the outer parts. Connective tissue is easily boiled. Pork is characterized by a delicate consistency, the surface of the cross-section is fine-grained and dense-grained. Adipose tissue is white with a pinkish tint, almost odorless, boiled - with a delicate, pleasant, somewhat specific taste.

Brick-red lamb meat with different shades depending on the age and fatness of the animal. When cut, the meat has a fine and thick grain, no marbling is observed. The consistency of lamb is less dense compared to beef. Meat, raw and cooked, has a delicate, pleasant, somewhat specific smell. The adipose tissue is white, dense, not crumbly, with a peculiar odor.

Horse meat dark red, with a bluish tint, foal is pale pink or reddish in color. The grain of 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. There is no marbling in horse meat. The smell of steamed horse meat from adult animals is specific. Boiled meat of foals, young animals and adult non-working mares is aromatic.

Venison is light red in color. The marbling of the meat is not pronounced. The smell of meat from young, well-fed deer is specific and pleasant when cooked.

Elk meat is dark red in color, without marbling, hard, dense consistency, specific smell.

2. CLASSIFICATION OF MEAT ACCORDING TO THERMAL CONDITION

2.1. Meat no later than 1.5 hours after slaughter and cutting of carcasses, having 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, frankfurters and meat loaves. The duration of time from the moment of slaughter of animals to the deboning process 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 that, after cutting carcasses, is cooled to a temperature not exceeding 12 ° C and has a drying crust on the surface is called cooled down.

2.3. Chilled is called meat that, after cutting carcasses, is cooled to a temperature of 0 to 4 ° C and has elastic muscles and an unmoistened surface covered with a drying crust.

2.4. Frostbitten 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 entire 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 no higher than -8 ° C.

2.6. Thawed meat is considered to be meat whose temperature in the thickness of the muscles of the thigh and shoulder blade near the bones in artificially created conditions reaches a temperature of 1 ° C.

3. TECHNICAL REQUIREMENTS FOR MEAT

Meat characteristics- beef (lower limits)

GOST 779-55 “Meat and beef in half-carcasses and quarters”

3.1. First category beef:

• from adult cattle: the muscles are well developed, the spinous processes of the vertebrae, the ischial tuberosities and vertebrae protrude slightly; subcutaneous fat covers the carcass from the 8th rib to the ischial tuberosities, significant gaps are allowed; the neck, shoulder blades, front ribs, hips, pelvic cavity and groin area have fat deposits in small areas;
• from young animals: the muscles are well 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 thigh. On the inside, distinct layers of fat are visible on the cut of the thoracic part (cheat) 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, the ischial tuberosities and maclas are slightly protruding. Fat deposits are present at the base of the tail and on the upper inner thighs.

3.2. Beef of the second category:

• from adult cattle: muscles are less well developed (hips have depressions); the spinous processes of the vertebrae, the ischial tuberosities and vertebrae protrude clearly; subcutaneous fat is present in the form of small areas in the area of ​​the ischial tuberosities, lower back and last ribs;
• from young animals: the muscles are less well developed (the thighs have depressions), the spinous processes of the vertebrae, the ischial tuberosities and vertebrae protrude clearly, fat deposits may be absent

Meat with fatness indicators below the specified requirements is classified as skinny. Meat from bulls (adult uncastrated male cattle) is counted according to the fatness category.

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

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

Half-carcasses or quarters entering for industrial processing or storage are not allowed to contain remains of internal organs, blood clots, fimbriae, or contamination.

In addition, the presence of ice and snow is not allowed on frozen and frozen half-carcases and quarters.

Half-carcases and quarters intended for sale must not have surface damage, bruises, or bruises; stripping and tearing of subcutaneous fat on an area not exceeding 15% of the surface is allowed.

For industrial processing for food purposes the following is used: lean meat; bull meat; meat with stripping and subcutaneous fat stripping exceeding 15% of the entire surface of the half or quarter, as well as improper division along the spine (leaving entire 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 CARCASSES, HALF CARCASSES, QUARTERS AND CUT

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

4.1. Storing 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 suspended 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 hanging (on overhead tracks or universal containers) or stacked cages: beef carcasses - in 5-6 rows, pork carcasses and lamb carcasses - in 7-8 rows with a total height of up to 1.7 m without use rack gaskets. Cage stacks are placed 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 carriage or vehicle with machine cooling - no more than 7 days in the summer and 10 days in the winter.

Chilled and frozen meat is stored at an air speed of no more than 0.2 m/s, temperature and relative 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		Acceptable storage periods (including transportation), day, no more
	Passport temperature	Relative humidity, %
Chilled (by hanging) beef, horse meat, buffalo, camel meat in half carcasses and quarters	-1	85	16
Veal in half carcasses	0	85	12
Pork 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)	from -2 to -3	90	20

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

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

4.2. Storing frozen meat

Meat frozen to a temperature in the thickness of the thigh of -8 ° C is stored in the refrigerator compartments, stacked in dense stacks. 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 higher than -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 the technical means to create a temperature of -18 °C in the storage chamber, storage at a temperature not higher than -12 °C is allowed.

The maximum shelf life for unpackaged frozen meat of various types, depending on the air temperature in the chamber, is given in Table 1-2.

Meat of different types and fatness categories 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	Maximum shelf life months, 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 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. The stacks are placed on floor gratings. A label of the appropriate shape indicating the type and fatness category of meat, the date of freezing or stacking is attached to each stack on the cargo aisle side. The loading rate for 1 m3 of the cargo volume of the chamber with unpackaged frozen meat is conventionally accepted as 0.35 tons.

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

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

An increase in air temperature in storage chambers during loading and unloading is allowed by no more than 4 °C; fluctuations in air temperature during storage should not exceed ± 2 °C. During periods of persistent frost (air temperature no higher than -12 C), it is permissible to store frozen meat in non-refrigerated rooms (warehouses).

5. PREPARING 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 defrosted carcasses (half carcasses, quarters) are cleaned of dirt, blood clots, and brands are also removed. If necessary, after dry stripping, carcasses (half carcasses, quarters) are washed with water at 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 defrosted.
• Frozen meat sent for defrosting must meet the requirements of current regulatory documentation.

5.1. Defrosting meat in carcasses, half-carcasses and quarters

• Defrosting of meat is carried out in accordance with the “Technological instructions for defrosting meat in carcasses, half-carcases and quarters”, approved by the Russian Federation Committee on Food and Processing Industry on July 29, 1993.
• Meat in carcasses, half-carcasses and quarters is defrosted on overhead tracks in special chambers designed for defrosting, and in some cases, subsequent short-term storage.
• Defrosting chambers are recommended to be placed outside the refrigerator circuit, in close proximity to the meat cutting, deboning 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 log.
• Before loading frozen meat, the necessary temperature and humidity conditions are created in the defrosting chambers.
• Carcasses, half-carcasses and quarters of frozen meat are weighed, sorted into fatness categories and transported via overhead tracks to defrosting chambers. On each suspended path of the defrosting chambers, carcasses, half-carcasses and quarters of meat of approximately the same condition are placed with gaps of 30-50 mm.
• Defrosting of meat is carried out at an air temperature of 20+2 C, relative air humidity of at least 90%, air speed at the thighs of the half carcass from 0.2 to 1.0 m/s.
• Thawing 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 speed 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 defrosting meat at air speeds above 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 defrosting chamber capacity with half-carcasses or carcasses with a larger mass specified above, the defrosting duration increases by 10%, provided that the defrosting chamber is fully loaded.
• After defrosting is completed, the meat is washed with tap water at a temperature: for half-carcasses and quarters of beef and lamb carcasses - no higher than 25 PS; for pork half-carcasses - no higher than 35 C, subjected to a 10-minute exposure to drain the water, clean contaminated areas, weigh and transport for cutting, deboning and trimming.
• Thawed meat may be kept before cutting on suspended tracks in storage chambers at a temperature of 4±1°C and a relative air humidity of at least 85% for no more than 8 hours.
• If the specified parameters and terms of defrosting and subsequent holding are observed, the weight of the 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 - blade 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 suspended path or a special cutting table with an inclined descent for individual parts as follows:

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

Beef carcasses or quarters are divided into parts in the same way as above. When beef forequarters and hindquarters enter processing, they are divided into cuts and deboned.

The boundary between the quarters usually lies between the 13th rib and the first lumbar vertebra.

The forequarter includes the cervical, scapular, dorsocostal and thoracic parts. The hindquarter includes the lumbar part, the hip with the sacrum and the flank.

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

When deboning quarters from a commercial cut, the two ribs adjacent to the hind quarter are cut off along with the loin and deboned.

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

Semi-finished products	Forequarter		Hind quarter
	Chilled, doubles	Thawed	Chilled, doubles	Thawed
Longissimus dorsi muscle	3,5	-	3,0	-
Trimmed meat	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. BONENING BEEF CUT

7.1. Boning of the blade part

The left shoulder blade is placed with its outer surface on the table, with the forearm facing the deboner. 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 scapula bones (Fig. 3):

Rice. 3. Separation of muscle tissue from the left side of the humerus and scapula

Holding the radius with your left hand, move the knife away from you and separate it from the right side of the humerus (Fig. 4):

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

Then 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 bone with a movement of the knife towards you, cut the tendons of the elbow joint with a movement of the knife from left to right and separate the ulna and radius bones from the humerus (Fig. 7). The ulna and radius bones are completely cleaned, with the exception of the interosseous space (where minor traces of muscle tissue are allowed):

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

Having turned the scapula 180° with the scapula bone towards you, they clean the head of the scapula bone, 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 moving the knife along the surface of the bone towards themselves, rip off the meat from the inner scapula bone (Fig. . 8). Holding the head of the scapula with your right hand, tear off the meat with your left hand and break the scapular cartilage (Fig. 9). In some cases, the cartilage is not trimmed, but the muscle tissue is cut off from it:

Rice. 8. Separation of muscle tissue from the scapula - stripping from the inner surface

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

Then the tendons of the shoulder joint are cut off, the scapula is placed on 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. Stripping the head and coracoid process of the scapula from the outside

With this technique, the left hand holds the scapula by the humerus. With your left hand, you jerk the scapula bone away from the muscle tissue (Fig. 11), while simultaneously resting your right hand on the head of the humerus.

Rice. eleven. Scapula bone compartment

The outer and inner surfaces of the scapula are cleaned of film. Minor traces of muscle tissue are allowed on the head of the scapula. Using a circular motion of the knife, the upper head of the humerus is cleared of meat (Fig. 12). The upper head and body of the humerus are completely cleaned. 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 boning the right shoulder blade are similar to those for boning the left shoulder blade, but they are performed in a different sequence. The right shoulder blade is placed with its outer surface on the table with the forearm facing the deboner. 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 back the separated muscle tissue with your left hand, move the knife towards you to separate the meat from the left and then from the right sides of the ulna and radius bones. The 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 this, turn the scapula 180 degrees with the scapula towards you and, by moving the knife towards you, separate the muscle tissue on the left side of the humerus and scapula.

They clean the head of the scapula, remove the meat from the inside of the scapula, and make a cut in the muscle tissue of the day of the fingers of the left hand. Then, at the same time, with the force of the left hand, they pull back the muscle tissue and, with a movement of the knife toward themselves, cut it off from the scapula bone. After this, with a jerk of the left hand, the meat is removed from the surface of the scapula and the cartilage is broken (Fig. 9).

The shoulder joint is cut, the scapula is lowered onto the edge of the table, placed vertically, pressing the thigh of the left leg against the table, and by moving the knife from left to right, the head of the scapula and the coracoid process are cleaned. During this technique, the shoulder blade is held by the humerus bone with the left hand. With your left hand, you jerk the scapula bone away from the muscle tissue, while at the same time resting your right hand on the head of the humerus. By moving the knife toward you, the humerus is trimmed and then separated.

The most progressive method of deboning the scapula is the method without separating the radius and ulna from the humerus. When boning the left shoulder blade, the techniques 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 techniques 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 bone facing you. By moving the knife from left to right, the shoulder joint is cut and the scapula is separated from the humerus. Then the scapula bone is isolated using the technique described above. After isolating the scapular bone, the left scapula is rotated 90° with the elbow joint towards you.

Holding the radius with your left hand, they strip the meat from the cavity of the ulna. Then, turning the shoulder blade 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, holding the elbow joint with your left hand. The last step is to finally separate the meat from the radius and humerus bones by moving the knife toward and away from you.

When deboning the right shoulder blade, the meat on the left side of the humerus and radius bones, as well as on the right side of the radius and the protrusion of the ulna bones, 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 degrees with the scapula bone facing you. By moving the knife towards you, the meat is separated from the left side of the humerus and scapula bones. By moving the knife from left to right, the shoulder joint is cut and the scapula is separated from the humerus. Then the scapular bone is isolated, after which the scapular part is rotated 90 degrees with the elbow joint in front of you. By moving away from you in the direction from the shoulder joint to the wrist, cut off the meat on the right side of the radius. Then, by moving the knife away from you and towards you, you finally separate the humerus and radius bones from the pulp while simultaneously cleaning them. To perform this technique, you need to hold the meat separated from the bones with your left hand.

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

7.2. Boning of the back rib cut

The dorsal-costal part includes all the dorsal vertebrae and ribs (the 13th in each half of the dorsal-costal part). The vertebrae are connected to each other by cartilage and ligaments. 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 dorso-costal part is deboned using two main techniques. First, the meat is cut off 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. When separating deboning processes, the intercostal meat may be removed by a less skilled worker.

When deboning the dorsal-costal part, one worker feeds the right and left halves of the dorsal-costal 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 placed with the outer side on the table, with the ends of the ribs facing the deboner, and by moving the knife from right to left, the remains of the diaphragm are cleaned off (Fig. 13):

Rice. 13. Cleaning the remaining diaphragm

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

Rice. 14. Division of the minor dorsal muscle

The dorsal costal part is turned towards itself with the spinous processes and the spinal vein is cut out with a movement of the knife away from you (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 begins from the vertebra and proceeds towards the end of the spinous process (Fig. 16). With the first movement of the knife, the meat is cut off from the surface of the spinous process; with the second, an incision is made between the spinous processes, without cutting through the large dorsal muscle. This operation must be performed carefully to avoid cuts to the index and middle fingers of the left hand:

Rice. 15. Separation of the vein with spinous processes

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

Having cleared the spinous processes, the dorso-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, an oblique incision is made in the muscle tissue along the ribs (Fig. 17):

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

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

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

When pulling meat with your left hand, your 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 separating the meat, small cuts of meat (a 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:

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

With the first movement of the knife away from you, cut the meat from the right side of the rib (Fig. 20), with the second movement of the knife away from the surface of the rib (Fig. 21) and the third movement of the knife away from the left side of the rib (Fig. 22):

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

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

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

By moving the knife toward you, cut out the intercostal meat at the junction of the ribs with the vertebra and clean the dorsal vertebrae (Fig. 23):

When deboning the dorsal-costal part and cutting out the intercostal meat separately, that is, by two deboners, 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 you, pulling the cut meat with your left hand, without cutting through the muscles between the ribs. Further operations of cutting intercostal meat are performed by another worker in the following four steps. The dorsocostal is placed on the table with the spinal column facing you, with the outer side of the ribs facing upward.

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 you, the muscle tissue is cut, starting from the middle of the right side of the rib and to the spine, and the muscle tissue is cut with the knife between the costal tubercle and the spinous process of the dorsal vertebra.

Then, by moving the knife away from you, separate the muscle tissue on the left side of the next rib from the middle towards the end of the rib, and by moving the knife towards you, the muscle tissue on the left side of the next rib, starting from the middle and up to the vertebra, going around the mastoid remainder of the vertebra. Turning the knife to the right, use the end of the knife to cut out the muscle tissue between the spinous process and the mastoid process of the vertebra.

The bones are carefully cleaned of meat. After boning, minor cuts of meat in the form of a thin film are allowed on the surface of the ribs on the outer and inner sides after deboning; the heads of the ribs must be completely cleared of meat. After deboning, a thin layer of meat is allowed on the rib heads, mastoid processes and vertebrae. The left dorsocostal part does not have spinous processes of the vertebrae. Therefore, operations of separating the occipital-spinous ligament from the spinous processes and stripping them of meat are excluded.

The left half is rolled as follows. Half of the dorso-costal part is placed with the outer side on the table with the spinal column facing away from you and the diaphragm is cleaned. The dorsal-costal part is turned over with the outer side up with the spine facing you and by moving the knife away from you, starting from the middle of the 1st rib towards the 13th, cut off 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 dorso-costal part with the ends of the ribs towards the boning machine, the muscle tissue is separated from the ribs. The intercostal muscle is cut out in the same way as described above.

When using the back-costal part to produce a soup set, the 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 junction of the ribs with the vertebrae.

In recent years, the progressive technology of deboning the dorsocostal part has found widespread use. The right half of the dorso-costal part is placed with the outer side on the table with the spinous processes to the right of the deboner. By moving the knife towards oneself, one makes an incision and then finally separates the remaining muscle tissue from the dorsal vertebrae, while simultaneously pulling back the muscle tissue with the left hand.

Turn this part with the spinous processes to the left of the deboner and, with a movement of the knife away from you, cut out the occipital-spinous ligament. 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 stripped the spinous processes, the dorso-costal part is turned upside down with the dorsal vertebrae to the left of the deboner and an incision is made in the meat across the ribs, starting from the 13th towards the 1st. Then, by moving the knife away from you, separate the meat from the ribs, starting from the ends of the ribs towards the base of the ribs, while simultaneously pulling back the muscle tissue with your 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 this, turn the dorsocostal part with the spinous processes towards the deboner and, with one movement of the knife towards you, cut off the muscle tissue sequentially from each rib, starting from the 13th.

The next technique is to move the knife toward you, separating the muscle tissue on the right side of the rib and moving the knife toward you, separating the muscle tissue from the left side of the other rib, while simultaneously holding the intercostal meat with your left hand. In the second movement, the muscle tissue between the ribs is cut out with a knife. Clean the spinous process from the remaining 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 remains 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 dorso-costal part is performed as follows. The left half is placed with the outer side on the table with the neck part facing the deboner 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 one is turned over with the outer side up, the ends of the ribs are to the right, starting from the ends of the ribs, and by moving the knife from right to left, the muscle tissue is removed from the first three or four ribs.

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

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

The last operation is to clean the ribs from any remaining diaphragm and fat. To do this, the dorso-costal part is turned over with the inner side up and the muscle tissue and fat are cut off from each rib with a movement of the knife towards you.

The time required for deboning both parts of the dorsocostal part (box) is 5.8 minutes.

7.3. Boning the hip parts of the carcass

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

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

Femur- tubular. At its upper end there are several rough processes (swivels) and an articular head, with which they connect 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 tibia consists of the tibia and fibula. The tibia is tubular.

7.3.1. Boning of the hind legs

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 placed with the outer surface on the table with the pelvic bone facing you and the ischium to the left. By moving the knife toward you, starting from the pubic bone and ending with stripping the maklak, 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 pointed towards you at a right angle to the plane of the table, so in order to avoid cutting the abdomen, this work must be done especially carefully. By moving the knife towards you, 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 this, 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 hip tendon

Then the pelvic bone is finally separated (Fig. 27). When performing these operations, cuts may occur on the fingers of the left hand. Therefore, when pulling meat, you need to keep your left hand further from the knife blade, and bend your ring and little fingers. At the same time, the muscle tissue is removed from the ilium. When deboning the hip part, the kneecaps along with the tendon bursae are left behind; 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 separating the pelvic bone, the leg is turned 180° with the tibia towards you. By moving the knife toward you, 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 blade, and the body should be kept 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

In this case, the hip part is laid with the tibia towards you, 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 turned with the pelvic bone towards you and first the pelvic bone is removed, 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 collapsed first, and then the hip part. Boning the left hip part is similar to boning 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 lower part of the tibia are completely cleaned. Minor traces of meat are allowed on the upper head of the tibia:

Rice. thirty. Separation of the tibia from the femur

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

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

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

Taking the femur with your left hand, place 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. Femur compartment

The kneecap along with the tendon is left in the muscle tissue. The body and upper part of the femur are completely cleared of meat. There may be minor layers of muscle tissue on the lower part of the femur.

The techniques for boning the left rear leg are not significantly different from boning the right leg. The left hind leg is placed with the outer surface on the table with the pelvic bone facing you. The ischium should be to the right of the deboner. By moving the knife towards you, the muscle tissue is separated from the inside of the pelvic bone. The movement of the knife begins from the pubic bone and ends with stripping the maklak. Then they clean out the muscle on the inside of the pelvic bone and cut the tendons of the hip joint. With the left hand they take the pelvic bone and, cutting the muscle tissue from the ilium, separate the pelvic bone.

After separating the pelvic bone, the hind leg is turned 180 with the femur towards you. Then, by moving the knife towards you, cut off the meat 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 toward you from the upper head to the lower, cut off the muscle tissue from the left and then from the right side of the femur. The last operation is the separation of the femur with a downward movement towards you.

It is possible to bone the hind legs without dismembering the femur and tibia. In this case, the right hip part is placed with the pelvic bone towards you 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 shin bone towards you and cut off the meat from the left and right sides of the shin bone. The articulation of the femur and tibia is separated, the tibia is cleaned and removed. Then the meat is separated from the left and right sides of the thigh bone, trimmed and the thigh bone is removed.

7.4. Boning of the lumbar part (sirloin)

The right and left halves of the fillet with the psoas muscles (tenderloin) removed 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 placed on the table with the outer surface down, the lumbar transverse processes to the left, the meat is trimmed from the lumbar vertebrae (Fig. 33):

Rice. 33. Stripping from the lumbar vertebrae

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

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

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

Turn the left half of the fillet and, using a zigzag movement of the knife towards you, cut off the meat from the outer surface of the vertebrae.

After boning, small cuts of meat are allowed on the surface of the processes, as well as in the recesses between the transverse, spinous processes and the vertebral body.

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

7.5. Boning of the neck part

Due to their morphological structure, the cervical vertebrae have many processes and protrusions, which complicates the deboning of the cervical part. The cervical vertebra consists of the spinous process, transverse process and vertebral body. Two halves of the neck part are sent 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 a 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 part is placed on the table with the sawn part up, with the atlas facing away from you, and by moving the knife away from you, the meat is cut off from the left side of the atlas (Fig. 37):

Rice. 37. Clearing the atlas on the left side

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

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

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

Rice. 39. Separation of muscle tissue from the left side of the middle tubercles of the vertebrae

The muscle tissue is separated from the cervical vertebrae by moving the knife away from you (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 placed on the table with the sawn side up, with the atlas facing the deboner, and the meat is cut off from the left side of the atlas and spinous processes (Fig. 41). Having turned the neck part with the atlas away from you with the sawn side towards the table, the atlas is finally cleared of meat. After this, the meat is cut off from the 7th vertebra and with a zigzag movement of the knife from the left side of the middle tuberculate protrusions and between the first heads of these protrusions:

Rice. 43. Separating the first piece of meat from the surface of the tubercles

Turn the cervical part with the atlas away from the deboner 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 advanced deboning technique is to separate the neck meat into one piece. The neck part is laid with the sawn part up, with the atlas facing away from you. By moving the knife towards you, the meat is separated from the sawn tuberculate protrusions. Then they turn the cut down, clean the atlas and separate the muscle tissue from the first heads of the middle tuberculate protrusions, from the right surface of the third tuberculate protrusions and from the spinous processes. When deboning the right neck in one piece, the overall processing time remains average, but this makes trimming the meat easier.

After deboning the cervical part, small cuts of meat are allowed on the transverse processes of the atlas, on the spinous processes, in the recesses between the mastoid and transverse processes, as well as between the lower branch of the transverse processes and the vertebral body.

7.6. Boning the brisket

The brisket is placed on the table with the inner surface down. Meat and fat are cut off in one piece from the outside (Fig. 45, a). Turn the brisket and cut off the meat and fat 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. Boning the brisket:
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, minor cuts of muscle tissue are allowed on the outer and inner surfaces between the costal cartilages.

When using the breast part to make 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 placed on the table with the spinous processes upward and 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 180, moving the knife away from you, cut off the muscle tissue on the other side of the processes.

8. MEAT TRAIN

• Meat trimming is done after deboning and involves isolating from it coarse connective tissue (tendons, fascia, ligaments, etc.) and fatty tissue, small bones, cartilage, large blood vessels, lymph nodes and blood clots. During the trimming process, meat is divided into grades depending on the mass fraction of connective and fatty tissue in it.
• The trimming is done manually using special knives.
• When trimming cattle meat, the “coarse” tendons (nuchal ligament, spinal tendon, terminal tendons of shanks and shanks), patella, scapular cartilage, etc. are removed.
• When trimming pork meat, the terminal tendons of the shanks and shanks, scapular cartilage, patella, etc. are removed.
• When trimming meat trimmings (including cuts of meat with tongue) and diaphragm, coarse connective and fatty tissue is separated, dirt, lymph nodes and salivary glands are removed.
• When trimming head meat, coarse connective and adipose tissue, salivary glands, lymph nodes are isolated, impurities are removed, and skin remains 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;
  • the fascia is separated parallel to the course of the muscle fibers; the muscles are cut longitudinally 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, using a vein knife, moving away from you, the meat is separated from the connective tissue;
  • You should not accumulate a large amount of boned and veined meat on the tables in order to avoid a decrease in its quality.
• The high productivity of the livery worker is achieved through specialization, i.e. the worker lives and sorts meat from certain parts of the carcass. The quality of the trim largely determines the quality of the finished product.
• Leaving veins, films, intermuscular refractory beef and lamb fat in pieces of meat reduces the quality of meat, especially in the production of semi-finished meat products.
• When boning and trimming, incomplete removal of cartilage, tendons, fat and improper sorting of meat are not allowed.

8.1. Beef trim:

Depending on the methods used for cutting meat on the bones, boneless meat has the following veins:

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

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

When trimming beef meat obtained from well-fed cattle and having fatty deposits, fatty meat is separated separately (fatty trimmed beef), which contains no more than 35% of fatty and connective tissue. 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 production 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 premium trimmed beef is obtained mainly from the hip, shoulder, back and lumbar parts of the carcass; grade I meat - from all parts of the carcass; grade II meat - from the chest and neck parts, flank, shank, shank and other less valuable parts of the carcass. It is advisable to obtain fatty trimmed 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 cutting schemes used, the conditions of deboning and trimming, as well as the qualifications of the workers.

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

Below are the most rational techniques for trimming the meat of individual parts of a half carcass.

8.1.1. Meat trim for sausage production:

• The vein of meat is from the dorsal-costal part. Intercostal meat, part of the muscle tissue from the ribs, after removing excess fat, is classified mainly as grade II. When trimming the dorsal muscle, the highest, I and II grades are distinguished.
• Dorsal muscle Place the subcutaneous side on the board 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 along the subcutaneous film. Trimmed meat from the back-rib part is sorted into the highest, I and II grades.
• The vein of meat is from the lumbar part. The trimming techniques are the same as for trimming the spinal muscle. Meat is sorted into highest, I and II grades.
• Triiner of meat from briskets. The boned piece is placed on the board with the subcutaneous side and the fat portions are cut off. The meat is sorted into grades I and II.
• The vein of meat from the shoulder part. The boned piece of meat is placed on the board with the subcutaneous side. If present, the scapular cartilage is cut out and, moving the knife away from you, is cut into individual muscles along the line of their connection. The tendons are removed immediately. Muscle tissue is cut from the films. During trimming, meat from the shoulder blades is sorted into the highest, I and II grades.
• The vein of meat from the hind legs. The boned piece of meat is placed on the board with the subcutaneous side and a cup is cut out. Using a knife movement, the meat is cut into individual muscles and the tendons are removed. Holding the end of the muscle with your left hand, move the knife away from you and cut the muscles in a longitudinal direction into strips and pieces. When performing this operation, muscle tissue is cut off from the films. Trimmed meat from the hind legs is sorted into the highest, I and II grades.
• The vein of meat is from the neck part. The boned piece of meat is placed on the board with the subcutaneous side. Remove the tendons and, moving the knife away from you along the location of the muscle fibers, cut off the layer of muscle tissue on top (P grade meat). Then, holding the lower part of the muscle tissue with the subcutaneous film with your left hand, cut off the muscle tissue (grade I meat) by moving the knife away from you. Trimmed meat from the neck is usually trimmed into grades I and II.

8.1.1.1.Characteristics of trimmed meat for sausage production

• Trimmed beef meat from carcasses of I and II fatness categories is divided into three grades - highest, first, second:
  • trimmed beef premium- muscle tissue without visible inclusions of connective and fatty tissues;
  • trimmed beef first class- muscle tissue with a mass fraction of connective and adipose tissue of no more than 6%;
  • trimmed beef second class- muscle tissue with a mass fraction of connective and adipose tissue of no more than 20%.
• From well-fed carcasses of category I, fatty trimmed beef and/or raw fat (superficial and intermuscular) are also distinguished:
  • beef veined fatty - muscle tissue with a mass fraction of adipose and connective tissue of no more than 35%.
• It is allowed to trim beef meat from carcasses of I and II fatness categories for:
  • two varieties: supreme and trimmed beef sausage
  • one variety - single-grade beef,
• which are sent for the production of sausages and other products according to regulatory documentation providing for their use:
  • trimmed beef premium- muscle tissue without visible inclusions of connective and fatty tissue; for boiled sausages, the presence of no more than 3% of connective and fatty tissue is allowed;
  • trimmed beef sausage- muscle tissue with a mass fraction of connective and adipose tissue of no more than 12%,
  • single-grade - muscle tissue with a mass fraction of connective and adipose tissue of no more than 10%.
• Trimmed beef premium isolated mainly from hip, scapular, spinal costal and lumbar parts.
• Trimmed beef fat isolated mainly from spinal costal, thoracic, flank and other parts.
• When trimming beef skinny there is one variety - trimmed beef first grade (or single grade).
• When trimming veal from carcasses of categories I and II, one grade is distinguished - trimmed veal top class.