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Commercial cutting

Published online by Cambridge University Press:  02 September 2010

M. A. Caroll
M. A. Caroll
Affiliation:
The Agricultural Institute, Dunsinea, Castleknock, Co. Dublin
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Extract

For the purpose of the present discussion I will define commercial cutting as the cutting of carcasses into commercial wholesale or retail cuts, and the trimming of some fatty tissue and bone from these to commercial specifications. I assume that this will be done by a commercially trained butcher. I also assume that the cutting and trimming will be done in commercial premises.

Type
54th Meeting, Coventry, 27 to 29 March 1972 Symposium: Aspects of Carcass Evaluation
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1 , January 1972 , pp. 123 - 126
Copyright
Copyright © British Society of Animal Production 1972

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References

Harte, F. J. 1969. The production of beef from young bulls. III. Ir. J. agric. Res. 8: 293–305.Google Scholar
Harte, F. J. and Conniffe, D. 1967. Studies on cattle of varying growth potential for beef production. III. Carcass composition and distribution of ‘lean meat’, fat and bone. Ir. J. agric. Res. 6: 153–170.Google Scholar