ANs 270L Meats and Muscles

URMIS stands for

Uniform Retail Meat Identity Standards developed in 1973 by the national cattlemen's beef association and used to standardize the retail cuts from beef, veal, lamb, and pork. It eliminates the confusion among the seller, buyer, and consumer.

pork wholesale cuts

blade boston shoulder arm picnic shoulder loin fresh ham belly spareribs, jowl, feet, neck bones, fat trim

Ham, leg, and round cuts

bone- femur muscles- biceps femoris, quadriceps femoris, semimembranosus, semitendinosus

lamb shoulder arm chop

bone- humerus muscle- biceps brachii and triceps brachii

pork shoulder arm steak

bone- humerus muscle- biceps brachii and triceps brachii

Arm cuts

bone- humerus muscles- biceps brachii, triceps brachii

Beef chuck wholesale

bone- humerus, scapula, thoracic vertebra muscles- infraspinatus, supraspinatus, subscapularis, teres major, serratus ventralis, biceps brachii, triceps brachii, deep pectoral, complexus cookery- due to high percentage of heavy connective tissue, roast low and slow or braise- is a most flavorful cut

Sirloin cuts

bone- ilium muscles- gluteus Medius, psoas major

Beef Flank Wholesale

bone- none muscle- rectus abdominis cookery- ground or broiled

Beef Rib Wholesale

bone- rib muscles- latissimus dorsi longissimus dorsi spinalis dorsi trapezius cookery- is a most flavorful and tender wholesale cut because heavily marbled, therefore may roast, broil, pan-boil, panfry, or grill

pork shoulder blade steak

bone- scapula and thoracic vertebra muscle- infraspinatus supraspinatus subscapularis serratus ventralis teres major

lamb shoulder blade chop

bone- scapula, rib, thoracic vertebra\ muscle - infraspinatus, supraspinatus, subscapularis, serratus ventralis

Beef Rib Ribeye Steak Bone In

rib longissimus dorsi spinalis dorsi longissimus costarum

lamb rib crown roast

rib longissimus dorsi

lamb rib rib roast

rib longissimus dorsi

lamb rib rib chop

rib longissimus dorsi spinalis dorsi

Beef Chuck 7-Bone Chuck Roast

scapula and thoracic vertebra infraspinatus supraspinatus subscapularis serratus ventralis teres major

femur

shank

The beef hindquarter consists of

short loin sirloin round flank

foresaddle wholesale cuts

shoulder foreshank breast rib/rack

Steps of URMIS

1. identify the species 2. identify wholesale cut 3. identify bones and muscles found in the wholesale cut identify retail cut derived from wholesale cuts

how is pork marketed

1/3 carcasses is fresh pork and 2/3 cured and smoked and or used in processed products

what's the percent of all pork carcasses are downgraded due to bruising

28%

Beef Chuck retail cuts

Beef Chuck 7-Bone Chuck Roast Beef Chuck Arm Chuck Roast Beef Chuck Chuckeye Steak

Beef Flank Retail Cut

Beef Flank Flank Steak

Beef Short plate primal cuts

Beef Plate Short Ribs Beef Plate Skirt Steak

Beef Rib retail cuts

Beef Rib Ribeye Steak, Bone-In Beef Rib Ribeye Steak

Beef Round Retail Cuts

Beef Round Bottom Round Steak or Roast Beef Round Eye of Round Steak or Roast Beef Round Top Round Steak or Roast

Beef hindquarter popular steaks

Beef Short Loin Porterhouse Steak Beef Short Loin T-Bone Steak Beef Sirloin Tenderloin Steak

Beef Sirloin Retail cuts

Beef Sirloin Tip Roast Beef Sirloin Tip Steak

Beef Short Loin Porterhouse Steak

Bone- lumbar vertebra Bone- transverse process Muscles longissimus dorsi, gluteus medius, psoas major psoas major must measure 1.5 inches across to be referred to as a porterhouse steak

Beef Brisket and Shank Wholesale

Bones- brisket contains ribs and breastbone foreshank contains humerus muscles- brisket contains pectoralis profundi foreshank has various muscles cookery- because tougher muscles, must braise or cook in liquid

Beef Short Loin Wholesale

Bones- lumbar vertebra muscles- longissimus dorsi longissimus lumborus psoas major gluteus medius cookery- a most flavorful and tender wholesale cut due to marbling therefore roast, broil, pan-broil, panfry, or grill

grade of poultry

Grade A is the highest quality Grade B and Grade C

what affects color

age sex strain diet fat moisture content pre-slaughter conditions processing procedures

ilium

aitch bone

poultry carcass

back tender tenderloin breast wing leg poultry half breast quarter leg quarter drumstick thigh

Beef Round Wholesale

bone-femur muscles- biceps femoris, semimembranosus semitendinosus cookery- flavorful wholesale cut but muscle configuration requires moist heat, therefore braise or panfry rarely see full steak as is most usually broken down into roasts or steaks by muscles

pork loin blade chop

bone-scapula serratus ventralis rhomboideus longissimus dorsi teres major spinalis dorsi infraspinatus

Beef sirloin wholesale

bones- lumbar vertebrae, sacral vertebrae, ilium muscles- biceps femoris, gluteus medius, iliascus, longissimus dorsi, psoas major cookery- most flavorful but not quite as tender as the loin, therefore broil, pan-broil or panfry

Rib and loin cuts

bones- rib, lumbar vertebra muscles- longissimus dorsi, spinalis dorsi, psoas major

shoulder cuts

bones- scapula, thoracic vertebra muscles- infraspinatus, supraspinatus, subscapularis, serratus ventails, teres major

Beef Short Plate Wholesale

bones- short ribs contain ribs skirt steak contains ribs or may be boneless muscles- short ribs contains various muscles skirt steak is the diaphram cookery- braise or cook in liquid may be ground

capons

castrated male chickens grown to 15 weeks in age sold as whole birds dressed weights 6-9lbs

What makes up the forequarter

chuck-blade chuck- arm rib brisket short plate foreshank

frozen poultry carcass

cooled to 0 degrees F or below; flash freezing is used to commercial manufacturing

hard-chilled

cooled to 0-26 degrees F

Factors that affect quality

exposed flesh missing body parts conformation color breast meat (white) leg/thigh meat (dark)

semitendinosus

eye

pork ham center ham slice

femur semimembranosus biceps femoris semitendinosus quadriceps femoris

beef carcass is split into two halves that are...

forequarter- 52% hindquarter 48% ribbed between the 12th and 13th ribs and that's where it's cut in half after being cut down vertebra

lamb carcass is split

foresaddle (51%) and Hindsaddle (49%)

pork primal cuts

fresh ham, loin, belly, blade boston shoulder, arm picnic shoulder

Types of poultry carcasses

frozen hard-chilled fresh

roasters

grown bird grown to 8-12 weeks in age dressed weight 4.75-7.50 lbs

lamb foreshank

humerus

Beef Chuck Arm Chuck Roast

humerus biceps brachii and triceps brachii

pork loin sirloin chop

ilium psoas major gluteus medius

lamb leg sirloin chop

ilium gluteus medius psoas major longissimus dorsi

poultry tenderloin

inner pectoral muscle aka deep pectoral muscle, which is located along the sternum

semimembranosus

inside (top) ham

quadriceps femoris

knuckle

hindsaddle wholesale cuts

lamb loin loin chop lamb leg sirloin chop lamb flank, rolled lamb leg whole leg roast

lamb shoulder retail cuts

lamb shoulder blade chop lamb shoulder arm chop lamb shoulder square cut whole lamb shoulder boneless shoulder roast

Beef Chuck Chuckeye Steak

longissimus dorsi complexsus spinalis dorsi

Beef Rib Ribeye Steak

longissimus dorsi and spinalis dorsi

lamb loin loin chop

lumbar vertebra transverse process longissimus dorsi psoas major

Beef Short Loin T-Bone Steak

lumbar vertebra, transverse process, longissimus dorsi, psoas major must measure 0.5 across to be referred to as a t-bone steak

hens

mature female chickens spent (no longer capable of laying eggs) carcasses are de-boned; used in production of processed meats

Roosters

mature male chicken spent (no longer used to breed hens) carcasses de-bonded; used in the production of processed meats coarse skin and tough, dark meat

fresh

never cooled to lower than 26 degrees F a fresh chicken carcass should be used at least by two days from purchase or by the use by date on the label; otherwise, it should be frozen until ready to use

biceps femoris

outside (bottom) ham

Beef Brisket Whole

pectoralis profundi

Side of pork

pork belly fresh side pork belly spareribs the belly is trimmed to square the ends in preparation for curing and smoking\carefully removed from belly

pork ham retail cuts

pork ham center ham slice ham is removed from loin 2 1/2- 3 1/2 inches anterior to the aitch bone

pork loin retail cuts

pork loin blade chop pork loin ribeye chop pork loin porterhouse chop pork loin sirloin chop pork loin back ribs braise, broil, pan-broil, panfry, roast

pork shoulder retail cuts

pork shoulder blade steak pork shoulder arm steak braise, panfry, roast

lamb shoulder square cut whole

rib

pork loin back ribs

rib

pork loin porterhouse chop

thoracic vertebra lumbar vertebra longissimus dorsi psoas major

pork loin ribeye chop

thoracic vertebra rib longissimus dorsi spinalis dorsi

broil/fryer

young chicken grown to 5 1/2-8 weeks in age dressed weight 2.85- 4.50 lbs

rock cornish/cornish game hen

young, immature chicken offspring of Cornish chicken or Cornish-cross chicken grown to 5-6 weeks in age dressed weight is no more than 2.0-2.5 lbs sold as whole birds