Sides Quarters Foresaddles Hindsaddles

These represent the first step in breaking down a carcass.

Again, these larger cuts are no longer frequently used in food service. Fewer establishments cut their own meats.

1. Beef is split first through the backbone into sides. Sides are divided between the 12 th and 13 th ribs into forequarter and hindquarter.

2. Veal and lamb are not split into sides but are divided in half into foresaddle and hindsaddle. For veal, the cut is made between the 11th and 12th ribs. Lamb, on the other hand, is split either between the 12th and 13th rib or after the 13th rib, depending on the cutting style. For more information, see the charts on page 269.

3. Pork carcasses are not divided in this way. They are cut directly into primal cuts (see below).

Table 10.2 IMPS/NAMP Meat Categories

Series Number

Series Name

100

Fresh Beef

200

Fresh Lamb

and Mutton

300

Fresh Veal

and Calf

400

Fresh Pork

500

Cured, Cured and

Smoked, and

Cooked Pork

Products

600

Cured, Dried, and

Smoked Beef

Products

700

Variety Meats

and Edible

By-Products

800

Sausage Products

11

Fresh Goat

Continue reading here: Primal Or Wholesale Cuts

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