BEEF CARCASS - Sparta · 2018. 4. 4. · BEEF CARCASS HINDQUARTER for delicious beef recipes DEBONING Sparta’s deboned hindquarter primal cuts are generously trimmed, thus the client

BEEF CARCASSHINDQUARTER

www.sparta.co.zavisit

for delicious beef recipes

DEBONINGSparta’s deboned hindquarter primal cuts are generously trimmed, thus the client has minimal offcuts when slicing the product. This Sparta trim ensures a ready to roast or portion product.

The chilled deboned product is cryovaced. Product is then sent through a steam tunnel ensuring that pack is tight and intact. If the cold chain is maintained, the product has a guaranteed shelf life chilled, not frozen, of three months.

The carcass is split between rib number nine and ten, leaving four ribs on the hindquarter.

shin and soft shin

knuckle

topside

fillet

flank

flat rib (HQ)

flat rib (FQ)

brisket

bolo

shin

silverside

rump

t-bone

sirloin

prime rib and ribeye

chuck

neck

beef ribs hindquarter

rump and loin buttock

pistola hindquarter

pistola rump and loin

SHIN BONELESSDerived from the hindquarter shin. Separated from the soft shin by a natural seam.

Uses: Lean mince, burger patties

Packaging: 25 kg box, fresh vacuumed (cryovac) with a 90-day shelf life

KNUCKLESeparated from the silverside and topside by natural seams. All excess membrane, gristle and bone removed.

Uses: Tenderised steak and roast beef


SILVERSIDE EYEProduced by splitting the whole silverside and removing the silverside flat by the natural seam.

Uses: Roast beef, minute steak and biltong


SILVERSIDE FLATProduced by splitting the whole silverside and removing the silverside eye by the natural seam.

Uses: Corned beef, pastrami, roast beef and biltong


SOFT SHINSeparated from boneless shin by a natural seam, excess gristle and bone removed.

Uses: Extra lean mince and burger patties


SILVERSIDE (WHOLE)Separated from the topside, knuckle and soft shin by natural seams.

Uses: Biltong, roast beef and corned beef


BONELESS CUTS – Vacuumed and frozen

TOPSIDEBoneless product, removed from the silverside and knuckle by natural seams.

Uses: Roast beef, tenderised steak


TOPSIDE CAPThis is the gracilis muscle after being removed from the topside. Trimmed of excess gristle and fat.

Uses: Lean mince and beef stroganoff


RUMP TAILRemoved from the rump by the natural seam. Fat, gristle and membranous tissue is removed to leave a virtually fat-free product.

Uses: Beef cubes, stroganoff and steak


SIRLOIN (STRIPLOIN)Sirloin is produced by removing the loin from the rump to the ninth rib of the carcass. All excess bone cartilage, gristle and fat are removed. Swiss trim available on request.

Uses: Steak portions and beef roast


TOPSIDE DE-CAPPEDTopside cap (gracilis muscle) and all fat removed. Extra membrane and fat removed by membrane skinner, leaving a 100% lean product.

Uses: Lean beef cubes, lean mince and stroganoff

Packaging: 25 kg box, fresh vacuumed (Cryovac) with a 90-day shelf life

RUMPThe product is produced by removing most of the rump tail, the rump double muscle, all bone cartilage, excess fat and lymph nodes. Swiss trim available on request.


Packaging: 25 kg box, Fresh Vacuumed (cryovac) with a 90-day shelf life

FLANK STEAK THICKThe product is removed from the flank area and is virtually fat-free.

Uses: Extra lean mince, stroganoff and cubes


FILLETDerived from the lateral surface of the loin bone and the ventral surface of the aitch bone. Product is defatted, all excess membrane and the side muscle is removed. Fillet head also available.Uses: Braai as a steak and as a Chateaubriand


TRIMMINGS 90vlThe product is derived from all HQ offcuts and is visually classed by eye and combined for a 90vl product. Available both fresh and frozen.

Uses: Beef mince, burger patties and wors


BODY FATProduct is derived by removing all excess fat from the outside of the carcass, excluding the fat around the fillet and kidneys (suet). This includes the exterior flank fat (cod fat).

Uses: Wors, burger patties and dry wors

Packaging: 16 – 22 kg per boxWrapped in plastic (no lid), frozen with a 1-year shelf life

SUET/KIDNEY FATAll fat removed from around the fillet and kidneys. This is also referred to as the core and channel fat.

Uses: Braai wors and polonies

Packaging: 16 – 22 kg per boxWrapped in plastic (no lid), frozen with a 1-year shelf life

FLANK STEAK THIN Product is removed from the flank region and is situated on the cod end. It is trimmed of all membranous tissue and is virtually fat-free.

Uses: Stroganoff, beef olives and stir-fry strips


FLANKThe product is derived by removing the flat rib from the bone in flank.

Uses: Burger patties, mince and wors

Packaging: 25 kg box, frozen with a 1-year shelf life

BONELESS CUTS – Vacuumed and frozen (continued)

SHIN BONE-INDerived from the hindquarter shin. Hock bones are removed to give a consistent bone to meat ratio.

Uses: Excellent for soups and stews. The marrow adds extra flavour to any meal


BEEF RIB BBQ SELECTProduct is derived from the four wing ribs on the loin, removed from the back bone and approximately 15 cm long. Intercostal muscles are intact.

Uses: Parboil and marinade. Serve on the bone

Packaging: 25 kg box, frozen with a 1 year shelf life

LOIN RIBThe product is derived by removing the vertebrae flanges from the back bone after removing the striploin and the fillet.

Uses: Stewing beef Packaging: 25 kg box, frozen with a 1-year shelf life

T-BONE T-Bone is produced by dividing the loin rack at the base of the fillet and leaving the fillet on. The fillet head is removed.

Uses: Steak, especially for those who like both the sirloin and the fillet

Packaging: 25 kg boxes, frozen with a 1-year shelf life

FLAT RIB (HQ) SHORT RIBThe product is produced by cutting through the four wing ribs of the loin and removing the bone-in flank from the hindquarter, separating it from the boneless flank.

Uses: Stewing beef and beef short ribs


BONE-IN CUTS – Frozen and produced on order

* This measurement refers to the visual lean (vl) quality of the product and as the name suggests it is a visual estimate. E.g. 60vl refers to the visually estimated percentage of meat in the product, while the remainder, i.e. 40vl, refers to the product’s visually estimated fat content.

BEEF CARCASSFOREQUARTER

www.sparta.co.zavisit

for delicious beef recipes

shin and soft shin

knuckle

topside

fillet

flank

flat rib (HQ)

flat rib (FQ)

brisket

bolo

shin

silverside

rump

t-bone

sirloin

prime rib and ribeye

chuck

neck

beef ribs

forequarter pistola

forequarter

CHUCK TENDERVery tender cut removed from just above the medial ridge on the blade bone. All external fat and all membranous tissue removed, leaving it virtually fat-free.

Uses: Roast beef and beef cubes


BONELESS CUTS

CHUCK BONELESSThe product is derived by removing the large muscle system underneath the blade bone.

Uses: Roast, slice or dice Packaging: 25 kg box, fresh vacuumed (cryovac) with a 90-day shelf life

BOLOProduct is removed from the outside of the shoulder and trimmed.

Uses: Roast, tenderised steak and goulash


BRISKET BONELESS – DECKLE OFFThe product is cut from the first to the fifth rib of the carcass and runs parallel to the back bone. Heavy fat and intercostal tissue removed.

Uses: Roll, net and roast, beef cubes and stroganoff


RIBEYE Product is derived by deboning the prime rib and removing the eye muscle. Overlying muscle and excess fat removed.



PRIME RIB BONELESS Product is derived by de-boning the prime rib and removing inside fat, scapula cartilage and paddywhack. This can be cut into ribeye steaks.

Uses: Steak portions, roasted and sliced beef


BONELESS CUTS (continued)

CROPS 95vlThe product constitutes all meat left in the forequarter after removal of the primal cuts. Product is classed visually to create a 95vl product. Available fresh or frozen.

Uses: Very lean mince, burger patties and wors


SHIN BONELESSRemoved from the leg of the forequarter and deboned.

Uses: Very lean mince, burger patties and wors


SHIN BONE-INDerived from the forequarter shin. Hock bones are removed to give a consistent bone to meat ratio.

Uses: Excellent for soups and stews. The marrow adds extra flavour to any meal


BRISKET BONE-INThe product is cut from the first to the fifth rib and runs parallel to the back bone of the forequarter shin and kept on the bone.

Uses: Stewing beef or braai Packaging: 25 kg box, frozen with a 1-year shelf life

PRIME RIB BONE-INForequarter cut extending from the fifth to the ninth rib of the carcass. This can be cut into club steaks.



CHUCK BONE-IN Product is derived by leaving the large muscle system on the blade bone.

Uses: Stewing beef or braai Packaging: 25 kg box, frozen with a 1-year shelf life

BONE-IN CUTS – Frozen and produced on order

Please contact Estelle, Lynette or Niel on 057 916 7700 Visit our website for more information: www.sparta.co.za

Documents

BEEF CARCASS - Sparta · 2018. 4. 4. · BEEF CARCASS HINDQUARTER for delicious beef recipes DEBONING Sparta’s deboned hindquarter primal cuts are generously trimmed, thus the client