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