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The Beef Carcass Classification System. Shin Bone-In Silverside Aitch Bone Eye Silverside Thick Flank Thin Flank Rump T-Bone Prime Rib Fillet Short Rib Top Side Kidney.
The Beef Carcass Classification System.
South african beef cuts chart. South African Beef is classified according to age fat cover and carcass composition and roller marked according to the classification of each carcass. Both grade and fat along with abattoirs registered identity number are stamped into all carcasses with food grade approved ink. If you want to buy your meat with confidence insist on any of.
Before 2019 one kilo of beef was going for US001 in 2017 and US001 in 2018. In 2019 the export price changed to 001 per kilo by -21589. High return markets in 2019 for South Africa beef per kilo were from exports to the Philippines the Maldives Nigeria Argentina and Seychelles.
The South Africa beef exports are categorised as. Beef cut posters are the most effective tools to learning more about the various cuts of beef where they come from on the carcass and the recommended cooking method for each cut. Beef Cuts chart for butchers.
The beef cuts chart for butchers contains different sub-primal cuts with recommended cooking methods and lean designations. Cut into 3 5mm minute steaks beef olives Frying Mince Mince dishes 5 Chuck Contains six vertebrae. Six to seven rib bones the blade bone backbone and yellow connective tissue.
It consists of several muscle layers Purchase cut and cooking method Rolled beef Pot-roast oven-roast in foil or cooking bag if good quality and matured. Its distinctive T shaped bone is nestled between two steaks each one a prized cut of beef. Choose a cut with slight marbling and healthy-looking red colour.
Use a fast dry-heat method of cooking the meat. Rump is one of the more tender portions and probably the most sought-after steak in South Africa. The Beef Carcass Classification System.
Introduction The carcass grading system which had been in use at South African abattoirs since 1985 was replaced by a carcass classification system on 26 June 1992 Agricultural Product Standards Act 1990 Act No119 of 1990. Beef Lamb and Mutton Pork Poultry Chicken Duck Turkey Seafood Venison South African Meat Classification Chart SAMIC South African Meat Classification Chart. Shank Cross Cut Ground Beef Beef for Stew Brisket Sirloin Steak Round Bone Ribeye Steak Boneless Back Ribs CHUCK 26 Tri-Tip Roast SHORT LOIN 800 HI Gl Flank Steak Flank Steak Rolls Ground Beef Inside Skirt E-3 Round Steak Bottom Round Roast Eye Round Steak Cubed Steak Ground Beef Tip Steak Tip Roast Cubes for Kabobs Bottom Round Steak.
Beef is divided into large sections called primal cuts which you can see in our beef cuts chart. These primal beef cuts or primals are then broken down further into subprimals or food-service cuts These are then sliced and chopped into individual steaks roasts and other retail cuts. A side of beef is literally one side of the beef carcass that is split through the backbone.
The sub-primal cuts of it are Top Blade Neck Shoulder Ground Beef Chuck Steak Bottom Blade and Beef Ribs. Breakdown of the Sub-Primal Cuts The blade is about 1 to 25 pounds and is sliced into flag iron steak. Their width is around 2 to 25 inches and it has about 17 fat content on average which is why this cant be called lean.
Beef Chart Made Easy - This chart shows the different cuts of beef including Chuck Rib Loin Sirloin Round Shank Brisket and More. Weber-Stephen Products South Africa Pty Ltd. Block C Office Park 1 South Ground Floor East Clearwater Estate Parkhaven Boksburg 1459.
Box 3782 Edenvale 1610 Johannesburg South Africa. Rub the seasoning into the meat. Place the meat on the shiny side of the foil and wrap securely but not too tightly.
Bake in a preheated oven at 160 C for 30 35 minutes per 500 g plus an additional 30 minutes. Open the foil for the last 30 minutes to allow the meat to brown. SOUTH AFRICAN MEAT INDUSTRY COMPANY SAMIC 318 The Hillside Lynnwood Pretoria 0081 PO Box 36802 Menlo Park 0102 Tel.
27 12 361 4545 Fax. 27 12 361 9837 Meat Classification Regulations No. 863 in Government Gazette All goat carcasses are roller-marked in orange taking into account the age ofthe animal AAA ABAB BBB or CCC.
Beef Hind Quarter Cuts. Shin Bone-In Silverside Aitch Bone Eye Silverside Thick Flank Thin Flank Rump T-Bone Prime Rib Fillet Short Rib Top Side Kidney. Cut Percentage of cold carcass mass Fillet Topside Silverside Aitchbone Rump steak Loin Thick flank Thin flank and short rib Hind shin Flat rib Chuck Brisket Wing rib Prime rib Bolo Neck Hump Fore shin Kidney Bone and fat trimmings Soup bones Fat 098 618 449 143 566 613 397 353 382 317 1487 1087 384 474 231 421 098 502 034 954.
Researchers from the MLRG and further afield. This important publication updates the South African Linefish Status Reports published by ORI in 2000. It represents a valuable and contemporary synthesis of scientific knowledge about species caught by one of South Africa.
Meat from mature carcass of cow When beef is ordered in whole quarters cuts smaller than quarter cuts should not be requested. If the required mass is less than that of the av-erage mass of a quarter cut orders for specific cuts should be placed and payment should take place in accordance with the contract tariffs.