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What is high-end beef,what are high-end beef?

The mark of high-grade (high-priced) beef consists of two parts, namely, production index and quality index, which are indispensable. However, due to differences in consumer tastes or consumption habits, high-grade (high-priced) beef can be divided into the United States meal type, European meal type, Japanese meal type and other categories. Various types of high-grade (high-priced) beef both **** the same point also has different points, especially in the production process there are large differences. Now the author of the various types of high-grade (high-priced) beef survey of comprehensive indicators are listed for reference.

1. High-grade (high-priced) meat weight indicators

(1) loin (without muscle tenderloin)

S grade loin (tenderloin) per head 4.0 ~ 4.2 kg or more; A grade loin (tenderloin) per head 3.6 ~ 3.9 kg; B grade loin (tenderloin) per head 3.2 ~ 3.5 kg; C grade loin (tenderloin) per head 3.0 kg.

(2) Outer Ridge (Sirloin)

Grade S Outer Ridge (Sirloin) is more than 10 kilograms per head; Grade A Outer Ridge (Sirloin) is 8.5 to 9.9 kilograms per head; Grade B Outer Ridge (Sirloin) is 7.5 to 8.4 kilograms per head.

(3) S belly meat

More than 3.0 to 3.5 kilograms per head/head (Japanese and Korean meal).

(4) Beef short ribs

More than 9.0 kg per head.

(5) Eye meat

More than 10.5 kg per head.

(6) Upper brain

More than 9.5 kilograms per head.

(7) Sarabol (S extra)

More than 22.0 kg per head (Japanese and Korean meal).

2. High-grade (high-priced) beef quality indicators

(1) Beef color

Bright red (cherry red), see color chart 10.

(2) Fat color

White or creamy white, see color chart 11.

(3) Fat thickness

Japanese catering standard>15 mm; American catering standard>10 mm; European catering standard>10 mm. 10 mm; European catering standard <1 mm.

(4) Fat firmness

Fat is hard and firm.

3. Beef marbling grade

Grade 1 to 2 (Grade 1 is the best, see draft color figures 12, 13-2 to 13-6).

4. Beef tenderness

Shear value expressed in kilograms, the greater the shear value, the worse the tenderness.

5. Kidney, heart, pelvic cavity fat as a percentage of carcass weight %

6. Beef flavor

The authentic beef flavor.

7. Price of high-grade (high-priced) beef in an enterprise

The authors examined the price of beef sold in a beef cattle slaughtering enterprise, beef cattle slaughtered after a longer period of fattening and rearing, slaughter weight greater than 590 kg. The results are shown in Table 4-30.

Table 4-30 High-grade (high-priced) beef price of an enterprise

(2005-8-12)

The weight of high-priced beef in Table 4-29 is only 25.9 kg, which accounts for 9.1% of the beef weight of the cow, but the production value accounts for more than 30% of the cow. This is the reason for the high profitability of producing high-grade (high-priced) beef cattle.