1999 u.s. meat export federation
TRANSCRIPT
B-42
©1999 U.S
. Meat E
xport Federation.
B-43
The round family isgenerated from thehindquarter of thecarcass after theremoval of the fullloin and the flank.The round family con-sists of the primalround and the subpri-mals that are derivedfrom the round. Theround/loin break istypically made by astraight cut betweenthe sacral and caudalvertebrae exposingthe end of the femurbone. Purchasers maydiscuss fat trim andweight ranges withsuppliers.
Round Family Grupo de la Piernac c c c c c c c c c c c c c c c c c c c c c c c c
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El grupo de la piernase produce del cuartodelantero de la canaldespués de recortar ellomo y la falda. Elgrupo de la piernaconsiste de la piernaprincipal y los cortessub-principales. Laseparación lomo/pier-na por lo general sehace entre las vérte-bras sacras y caudales,dejando expuesto elextremo del fémur.Los compradorespueden especificarcon los proveedores elrecorte de la grasa ylos márgenes de peso.
B-44
Round, Primal
Pierna, Principal
MajorSubprimals
Round, Rump andShank Removed,Handle On(Steamship)
Knuckle
Top Round
Bottom Round(Gooseneck)
©1999 U.S
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xport Federation.
SubprimariosMayores
Pierna, sin Cadera ysin Chambarete, conMango
Bola
Cara Superior
Contracara y (Cuete deRes)
B-45
Round, PrimalThe primal round isgenerated from thehindquarter of thecarcass after theremoval of the loinand flank. The primalround is a bone-initem that consists ofthe following subpri-mals: top (inside)round, bottom round(gooseneck), knuckle,and shank.Round, Primal is simi-lar to MBG 158 andCanada 158.
Pierna, Principal©19
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La pierna principal seproduce del cuartodelantero de la canaldespués de recortar ellomo y la falda. Lapierna principal esuna pieza con huesoque consiste de lassiguientes piezas sub-principales: cara supe-rior (interior), con-tracara (cuete), bola ychambarete.Pierna, Principal essimilar a MBG 158 yCanadá 158.
B-46
Round, Steamship
Bottom Round (Gooseneck)
Knuckle
Top Round
Round, Primal©1999 U
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ederation.
B-47
The steamship round isgenerated from the pri-mal round that has hadthe hip bone removed.The rump portion thatremains on the primalround may or may not bepresent. The hindshankand heel meat will bepartially removed fromthe shank bone forming ahandle. If desired, theshank bone may beremoved. Purchasers maydiscuss the presence ofthe rump with their sup-pliers.Round, Rump and ShankRemoved, Handle On(Steamship) is similar toMBG 166B and Canada116B.
KnuckleThe knuckle is generatedfrom the primal roundand is a boneless cut witha surface fat covering.The knuckle is separatedfrom the top round andbottom round throughnatural seams.Knuckle is similar to MBG167 and Canada 167.
Top RoundThe top or inside round isgenerated from the pri-mal round. This bonelesscut is separated from thebottom round and theknuckle by natural seams.Top Round is similar tothe MBG 168, Australia2010, New Zealand 22140and Canada 168.
Bottom Round(Gooseneck)
The bottom round orgooseneck is generatedfrom the primal roundand consists of the out-side round (flat), eye ofround, and the heel. Thisboneless cut has all con-nective tissue, cartilageand glands removed.Bottom Round is similarto MBG 170 and Canada170.
Round, Rump andShank Removed,
Handle On (Steamship)
Pierna, sin Cadera ysin Chambarete, Con
Mango
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La pierna con mango seproduce de la piernaprincipal al quitarle elhueso de la cadera. Laparte de la cadera quequeda en la pierna prin-cipal puede o no estarpresente. Se le remueveparcialmente la carne ala pata delantera y altalón para formar unmango. Si se desea, se lepuede quitar el huesodel chambarete. Loscompradores puedenespecificar a los provee-dores si desean que seincluya o no la cadera.Pierna, sin Cadera y sinChambarete, con Mangoes similar a MBG 166B yCanadá 116B.
BolaLa bola se produce de lapierna principal y es uncorte deshuesado conuna cubierta de grasa.La bola se separa delcentro de cara y la con-tracara por las vetasnaturales.Bola es similar a MBG167 y Canadá 167.
Cara SuperiorLa cara superior o carainterior pulpa negra seproduce de la piernaprincipal. Este cortedeshuesado se separa dela contracara y la bolapor las vetas naturales.El Centro de Cara es simi-lar a MBG 168, Australia2010, Nueva Zelanda22140 y Canadá 168.
Contracara (Con Cueteo Pulpa Blanca)
La contracara se pro-duce de la pierna princi-pal. Consiste de la caraexterior, el centro decara y cuete. Se le quitatodo el tejido conectivo,el cartílago y las glándu-las.Contracara es similar aMBG 170 y Canadá 170.
B-48
Knuckle, Peeled
Knuckle, Full
Knuckle©1999 U
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ederation.
B-49
The peeled knuckle isgenerated from theknuckle which hashad the small outermuscle removed. Inaddition, all surfacefat is removed.Knuckle, Peeled issimilar to MBG 167A,Australia 2070, NewZealand 22310.
Knuckle, FullThe full knuckle isgenerated from thehindquarter of thecarcass before the loinis separated from theround. The full knuck-le is a boneless cutthat consists of theknuckle and a portionof the ball tip which isgenerally separatedfrom the round withthe removal of theloin. This cut is notstandard but can beprepared uponrequest.
Knuckle, Peeled Bola, Limpia o sinpellejo
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La bola limpia o sinpellejo se produce dela bola al quitarle elmúsculo pequeñoexterior. Además, sele quita toda la grasade la superficie.Bola, sin Pellejo essimilar a MBG 167A,Australia 2070, NuevaZelanda 22310.
Bola, EnteraLa bola entera se pro-duce del cuartotrasero de la canalantes de separar ellomo de la pierna. Labola entera es uncorte deshuesado queconsiste de la bola yuna parte de la puntade la bola que gene-ralmente se separa dela pierna cuando serecorta el lomo. Estecorte no es estándar,pero se puedepreparar cuando asílo pida el cliente.
B-50
Top Round, Trimmed, 1/4 inch
Top Round, Cap-Off, Fully Denuded
Top Round, Cap-Off
Top Round©1999 U
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B-51
The trimmed topround is generatedfrom the top round.This cut is very similarto the top roundexcept that the thickportion of the gracilismembrane may beremoved.Top Round, Trimmed,1/4 inch is similar toMBG 169 and Canada169.
Top Round, Cap-OffThe top round cap-offis generated from thetop round by theremoval of the gracilismuscle. This cut has asmall amount of sur-face fat.Top Round, Cap-Off issimilar to MBG 169A,New Zealand 22110and Canada 169A.
Top Round, Cap-Off,Fully Denuded
The denuded, cap-offtop round is generat-ed from the topround. This cut is simi-lar to the cap-off topround except all sur-face fat is removed.
Top Round, Trimmed,1/4 inch
Cara Superior, Limpia,1/4 de pulgada
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La cara superiorlimpia se produce dela cara superior. Estecorte es muy similar ala cara superior,excepto que puedeque se haya recortadola porción gruesa dela membrana gracilis.Centro de Cara,Limpio, 1/4 de pulga-da es similar a MBG169 y Canadá 169.
Cara Superior, sin TapaLa cara superior sintapa se produce alquitar el músculogracilus. Este cortetiene una cantidadpequeña de grasa enla superficie.Centro de Cara, sinTapa es similar a MBG169A, Nueva Zelanda22110 y Canadá 169A.
Cara Superior, sin Tapa,Desgrasada
La cara superior, sintapa, desgrasada seproduce de la carasuperior al quitarletoda la grasa de lasuperficie.
B-52
Gooseneck, Heel-Out
Heel Meat
Heel Meat, Center of Heel
Bottom Round(Gooseneck)
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B-53
The heel-out goose-neck (bottom round,heel-out) is generatedfrom the gooseneckwith the heel meatremoved.Gooseneck, Heel-Outis similar to MBG170A, Australia 2030,New Zealand 22210and Canada 170A.
Heel MeatThe heel is generatedfrom the gooseneckand consists of severalmuscles and connec-tive tissue. This bone-less cut has very littleoutside fat covering.
Heel Meat,Center of Heel
The center of the heelis a single muscle gen-erated from the heeland separated fromthe other musclesalong natural seams.This is a boneless cutthat is uniform inshape and has no fatcovering. This cut iscommonly called therat muscle or digitalmuscle.
Gooseneck, Heel-Out Cuete de Res, sin Talóno Copete
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El cuete de res sintalón (contracara, sintalón o copete) seproduce del cuete deres al quitarle la carnedel talón.Cuete de res, sin talónes similar a MBG170A, Australia 2030,Nueva Zelanda 22210y Canadá 170A.
Carne del Talón o CopeteEl talón se producedel cuete de res y con-siste de varios múscu-los y tejido conectivo.Este corte deshuesadotiene muy poca grasaen la superficie.
Carne de Centro delTalón
El centro del talón esun músculo que seproduce del talón y sesepara de los múscu-los exteriores por lasvetas naturales. Setrata de un cortedeshuesado de formauniforme sin cubiertade grasa. A este cortecomúnmente se leconoce como músculode rata o dactilar.
B-54
Outside Round (Flat)
Eye of Round
Bottom Round(Gooseneck)
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B-55
The flat or outsideround is generatedfrom the heel-outgooseneck by theremoval of the eye ofround. All bones, car-tilages, and associatedconnective tissue areremoved from thiscut.Outside Round is simi-lar to MBG 171B,Australia 2050, NewZealand 22250, andCanada 171B.
Eye of RoundThe eye of round isgenerated from theheel-out gooseneckby the removal of theflat along the naturalseam.Eye of Round is simi-lar to MBG 171C,Australia 2040, NewZealand 22260 andCanada 171C.
Outside Round (Flat) Cara Exterior©19
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La cara exterior seproduce del cuete sintalón al quitarle elcentro de cara. A estecorte se le quitantodos los huesos,cartílagos y tejidoconectivo unidos.Cara exterior es simi-lar a MBG 171B,Australia 2050, NuevaZelanda 22250 yCanadá 171B.
CueteEl cuete se producedel contra cara sintalón al separar lacara por las vetasnaturales. Cuete es similar aMBG 171C, Australia2040, Nueva Zelanda22260 y Canadá 171C.