GB/T 27643-2011Beef carcass and cuts (English PDF)

3.1 Carcass

Cattle slaughter by bleeding after removing the skin, head, hooves, tail, viscera and genital (removal of the breast cow) after the body part. (Cattle slaughter should be consistent

GB/T 19477-2004 provisions, half cow carcass structure diagram, see Appendix A).

3.2 Dyad side

After the slaughter of the entire carcass midline longitudinal cut along the spine of the two.

3.3 Tetrad quarter

Before between the 5th to 7th rib rib or the ribs 11 to 13 ribs cut after the dyad obtained after the two parts.

3.4 Segmentation beef beefcuts

Based on morphological structure of beef carcass and muscle tissue distribution division, resulting in different parts of meat (beef carcass segmentation map in Appendix B,

Segmentation beef name table in Appendix C).

3.5 Loin tenderloin

Taken from the inside of the beef carcass Jingrou waist with a full head of loin.

3.6 Outer ridge striploin

Net from the beef carcass at the sixth lumbar transverse vertical cross-section of the outer ended 12 ~ 13 thoracic vertebrae in the middle fossa, along the lower edge of longissimus cut

Meat, mainly longissimus muscle.

3.7 Eye meat ribeye

From the beef carcass to the sixth thoracic Jingrou 12 to 13 between thoracic. The front end is connected to the brain, connected to the rear end of the outer ridge, including

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