BEEF CARCASS CUTTING METHOD FOR RETAIL TRADE

FIELD: meat industry, in particular, meat marking. SUBSTANCE: method involves cutting beef carcass in accordance with sort of carcass parts, with cuttings in which 1 kg of meat contains 139-187 g of edible protein and has protein quality index of 1.5-2.0 should be considered as cuttings of 1st grade; cuttings with edible protein content of 108-124 g and protein quality index of 1.3-1.4 - as cuttings of 2nd sort; cuttings with edible protein content of 30-78 g and protein quality index of 0.6-1.3 - as cuttings of 3rd grade. In this connection, i.e. grades of cuttings based on nutritive and food values are as follows: buttock, leg, fillet, tenderloin, short fillet, rib, neck and shoulder, chest pieces are considered as 1st grade cuttings; shoulder, short chest, side, knuckle, flank pieces - 2nd grade cuttings; sticking piece, front and rear shin pieces - as 3rd grade cuttings. During cutting of carcass cuttings are separated in accordance with distinct anatomical boundaries. EFFECT: increased efficiency, simplified method. 2 cl, 4 dwg, 4 tbl