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Beef
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| Beef Cuts |
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BOVINE CUTS IN NATURAL
PROPORTIONS |
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Hindquarter boneless cuts
- Rueda / Round |
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1 - NALGA |
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Nalga
de afuera (cuadrada y peceto) Silverside |
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Nalga
de adentro con tapa (cara interna) Topside cap on |
Chilled boneless cuts -
Rump & Loin |
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2 - BIFE ANGOSTO - STRIPLOIN |
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Bife angosto con
cordón a 4 costillas (cara interna) Striploin chain on 4 ribs Weight: between 4.5 Kg - 6 Kg |
Forequarter cuts - Fore
quarter |
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3 - BIFE ANCHO - RIBEYE |
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4 - CUADRIL - RUMP |
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Cuadril
con tapa ( cara interna) Rump cap on |
5 - LOMO - TENDERLOIN |
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Lomo
sin cordón Tenderloin chain off |
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Specifications |
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a) German Dressing |
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CUT |
DRESSING |
WEIGHT |
| Striploin |
• Boneless and chain off with the natural cover of subcutaneous
fat all along, neat without fatballs and with outlined edges. • Back strap removed by 2cm all along the cut in a neat way. • Fat of the cap cup removed in a triangular way. • Maximum fat thickness: 5mm. |
3.20 kg minimum |
| Herat of rump |
• Remove the fat, to the blue fascia • No rest of corcho must be left on the internal side |
1.70 kg minimum |
| Tenderloin chain off | • Remove chain, leaving the cut free of fat • External side jerked to the blue fascia |
1.36 kg minimum |
| Cuberoll | • Cap is removed, caring for leaving fleshy tissues neither nor fat and the edges must be squared | 1.80 kg minimum |
b) England Dressing |
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CUT |
DRESSING |
WEIGHT |
| Striploin |
• 4-ribbed • Chain on • Remove the fat to the cap area • Backstrap removed by 2 cm • Maximum fat thickness: 5 mm • Remove the rest of the flank but not more than 25 mm from the eye • (1 x 1 inch) |
Classified: 4 a 5 Kilos 5 a 6 Kilos 6 kilos up |
| D-Rump |
• Cap on • With corcho • Maximum fat thickness: 9 mm • Separated from the silverside to the beginning of the rump, the cap must not overpass the rump |
No minimum weight required |
| Tenderloin |
• Chain on • Fat off • Avoid chain from being detached |
Classified: 4/5 libras 5 libras up |
Forequarter boneless cuts
(Chuck & Blade) |
1 - AGUJA |
2 - PALETA CON MARUCHA |
3 - AGUJA Y CHINGOLO |
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Aguja Middle rib |
Paleta
con marucha Arm and shoulder clod |
Aguja
y chingolo Middle rib and chuck tender |
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