Cutting & Yield


We have produced a number of cutting guides and manuals designed to provide new product development inspiration and help business make the most of the beef and lamb they sell.

 


Cutting Guides

Meat Purchasing Guide
Meat Purchasing Guide
The indispensible meat buying guide for anyone purchasing beef, lamb, pork, mutton and veal, the Meat Purchasing Guide contains specifications for hundreds of quality meat cuts. The Guide is a fantastic source of inspiration for product development in meat.
Cutting Specification Manual – Beef
Cutting Specification Manual – Beef
The Beef Cutting Specification Manual is aimed at processors, suppliers and catering butchers and contains detailed specifications for cuts of beef. It contains step-by-step instructions and butchery techniques for cutting prime beef products. View PDF, or view Flip-Book
Cutting Specification Manual – Lamb
Cutting Specification Manual – Lamb
The Lamb Cutting Specification Manual is aimed at processors, suppliers and catering butchers and contains detailed specifications for cuts of lamb. It contains step-by-step instructions and butchery techniques for cutting prime lamb products. View PDF, or view Flip-Book
Cutting Specification Manual – Veal
Cutting Specification Manual – Veal
The Veal Cutting Specification Manual is aimed at processors, suppliers and catering butchers and contains detailed specifications for cuts of veal. It contains step-by-step instructions and butchery techniques for cutting prime veal products.
Cutting Specification Manual – Mutton
Cutting Specification Manual – Mutton
The Mutton Cutting Specification Manual is aimed at processors, suppliers and catering butchers and contains detailed specifications for cuts of mutton. It contains step-by-step instructions and butchery techniques for cutting prime mutton products.
Profit from the Beef Shoulder
Profit from the Beef Shoulder
This guide has been developed to enable processors and butchers to maximise profits by adding value to the beef carcase. The brochure provides detailed instructions on how to remove, de-bone and seam cut the beef shoulder into individual muscles using proven butchery techniques. 
Red Meat Cuts
Red Meat Cuts
A useful resource for butchers and purchasing managers: the definitive list of cut names, product codes and descriptions for all the beef, lamb and pork cuts featured in the Meat Purchasing Guide.

Beef Muscle Guide

Beef Muscle Guide
Beef Muscle Guide
This guide has been produced to help the industry to select individual beef muscles for different uses and optimise the value of the carcase. The guide highlights each primal and then breaks it down into its component muscles. The individual muscles are then shown in terms of cuts they can produce, yield information, type of muscle grain and the cooking methods that it is best suited to. The Beef Muscle Guide has been produced in conjunction with two posters – one showing forequarter muscles and one showing hindquarter muscles – that have been developed for development kitchens and food colleges.
Beef Muscle Guide - Forequarter Muscles
Beef Muscle Guide - Forequarter Muscles
Beef Muscle Guide - Forequarter Muscles poster - produced to accompany the Beef Muscle Guide above.
Beef Muscle Guide - Hindquarter Muscles
Beef Muscle Guide - Hindquarter Muscles
Beef Muscle Guide - Hindquarter Muscles poster - produced to accompany the Beef Muscle Guide above.

Larger Livestock

Cutting Heavier Beef Carcases
Cutting Heavier Beef Carcases
Developed to help the beef supply chain turn larger livestock into profit opportunities. The leaflet shows how new alternative carcase cutting specifications developed specifically for larger beef cattle can benefit the industry.

Click here to view the video.

Halal

Lamb Cutting Guide for the Halal Market
Lamb Cutting Guide for the Halal Market
This Lamb Cutting Guide for the Halal Market contains step-by-step instructions demonstrating how to cut each different section of the lamb carcase using butchery methods used in the Halal sector.
Lamb Cutting Guide for the Halal Market - French translation
Lamb Cutting Guide for the Halal Market - French translation
A French translation of the Lamb Cutting Guide for the Halal Market, which contains step-by-step instructions demonstrating how to cut each different section of the lamb carcase using butchery methods used in the Halal sector.
Lamb Cutting Guide for the Halal Market - German translation
Lamb Cutting Guide for the Halal Market - German translation
A German translation of the Lamb Cutting Guide for the Halal Market, which contains step-by-step instructions demonstrating how to cut each different section of the lamb carcase using butchery methods used in the Halal sector.
Lamb Cutting Guide for the Halal Market - Various translations
Lamb Cutting Guide for the Halal Market - Various translations
Translation sheets, in Urdu, Bengali (Bengla) and Arabic, which can be downloaded, printed and used in conjunction with the Lamb Cutting Guide for the Halal Market.

Product Range Guides

The Steak Revolution guide
The Steak Revolution guide
Developed to help chefs maximise their profits from a range of beef steak cuts, this brochure provides menu inspiration and helps foodservice operators pick the right steaks for the right out of the home meal occasion.
Beef Mini Joints Cutting Specifications
Beef Mini Joints Cutting Specifications
Product ideas and cutting specifications for a range of modern beef mini roasting joints. This new range of smaller beef roasting joints are aimed at the midweek and dining-for-two markets.
Lamb Mini Joints Cutting Specifications
Lamb Mini Joints Cutting Specifications
Product ideas and cutting specifications for a range of modern lamb mini roasting joints. This new range of smaller lamb roasting joints are aimed at the midweek and dining-for-two markets.
Beef Thin Cuts Cutting Specifications
Beef Thin Cuts Cutting Specifications
Product ideas and cutting specifications for a range of thin cut beef steaks, which have been derived using seam butchery methods and which are perfect for retail and foodservice markets.
Steak Bar Range Cutting Specifications
Steak Bar Range Cutting Specifications
Product ideas and cutting specifications for a range of premium quality steaks. The Steak Bar range includes a number of quality, added value alternative steaks, such as the Flat Iron, Bistro Rump and Centre Cut, as well as traditional steak cuts such as the Rib-Eye which has been highly trimmed. The range was developed to provide retailers and caterers with a great selection of contemporary and affordable cuts which will appeal to today's consumers. Developed using seam butchery techniques, these steaks also offer better eating consistency, resulting in less plate waste.
Chop House Range Cutting Specifications
Chop House Range Cutting Specifications
Product ideas and cutting specifications for a range of bone-in beef and lamb cuts. The Chop House range has been developed with the steak lover in mind. The new range of bone-in beef, lamb and veal steaks, which provide theatre on the plate and offer enhanced flavour and succulence, will complement existing barbecue and grill product ranges. After first appearing in the foodservice sector, the cuts, such as T-Bone Steak (beef) and Three Bone Rack (lamb), are now becoming more prominent in retail outlets.
Steak Range
Steak Range
Product ideas and step-by-step cutting specifications for a range of Quality Standard beef steaks, derived using alernative butchery methods.
Quality Premium - Beef and Lamb Cuts
Quality Premium - Beef and Lamb Cuts
Product ideas and step-by-step cutting specifications for a range of Quality Premium beef and lamb cuts.
Simply Delicious - Beef Cuts Farm Pack
Simply Delicious - Beef Cuts Farm Pack
A selection of cuts and joints of simply delicious beef for farm shops. The Guide includes cutting specifications for a range of simply delicious beef cuts, plus packing guidelines.
Simply Delicious - New Beef Cuts
Simply Delicious - New Beef Cuts
Aimed at farm shops, Simply Delicious New Beef Cuts, is designed to provide new beef cut ideas and maximise profit and carcase value for five primals, including chuck, feather, thick flank, topside and rump. The booklet features costings for cutting each primal using both traditional cutting techniques and alternative (seam butchery) cutting method. In each case the alternative cutting method is shown to not only improve eating quality and consistency but also add value to the bottom line.
Butchers Club - Featured Cuts
Butchers Club - Featured Cuts
AHDB Beef & Lamb has produced a special new guide, called Butchers Club Featured Cuts, which focuses on beef and lamb mini joints. The brochure contains cutting specification for all of the cuts in the mini joint range, plus a wealth of information on the many advantages of stocking mini joints and tips on popular flavours for marinades and rubs to add value to products.
Butchers Club - Spring is in the air
Butchers Club - Spring is in the air
Beef Week and Spring Lamb are in the spotlight in the latest edition of Butchers Club. In this special guide you will find cutting specifications for a range of beef and lamb cuts that are ideal for Spring.
Christmas Cutting Specifications
Christmas Cutting Specifications
Make the most of Beef, Lamb and Pork this Christmas with these cutting specifications. This special guide features a range of roasting joints - illustrated with step-by-step cutting specifications - that are perfect for the festive season.

Sous Vide

Beef Chuck Sous Vide Cutting Specification and Costing Booklet
Beef Chuck Sous Vide Cutting Specification and Costing Booklet
Sous vide is an increasingly popular cooking process in which food is vacuum sealed in a pouch and cooked at a comparatively low temperature for a long period of time, usually in a water bath. To help you take advantage of this opportunity, we have identified a range of beef and lamb cuts which are suitable for the sous vide cooking method. The booklet contains detail on processing the chuck primal in a number of different ways to produce a range of alternative beef cuts, accompanied by ideas and advice on how to profit from the beef chuck and sous vide cooking.
Sous Vide Cutting Specifications
Sous Vide Cutting Specifications
Sous vide is an increasingly popular cooking process in which food is vacuum sealed in a pouch and cooked at a comparatively low temperature for a long period of time, usually in a water bath. To help you take advantage of this opportunity, we have identified a range of beef and lamb cuts which are suitable for the sous vide cooking method. This booklet contains cutting specifications for our beef and lamb sous vide range.
Profit from the Beef Chuck and Sous Vide
Profit from the Beef Chuck and Sous Vide
Steve Love and Dick van Leeuwen collaborate in this leaflet to develop a range of sous vide recipe ideas and cutting specifications using alternative cuts from the beef chuck.
Profit from the Lamb Breast and Sous Vide
Profit from the Lamb Breast and Sous Vide
Sous vide is an increasingly popular cooking process in which food is vacuum sealed in a pouch and cooked at a comparatively low temperature for a long period of time, usually in a water bath. To help you take advantage of this opportunity, we have identified a range of beef and lamb cuts which are suitable for the sous vide cooking method. Anthony Demetre and Jenny Jones team up with Dick van Leeuwen to develop a range of recipe ideas using the lamb breast.
Profit from Sous Vide Raw Booklet
Profit from Sous Vide Raw Booklet
Sous vide is an increasingly popular cooking process in which food is vacuum sealed in a pouch and cooked at a comparatively low temperature for a long period of time, usually in a water bath. To help you take advantage of this opportunity, we have identified a range of beef and lamb cuts which are suitable for the sous vide cooking method. A booklet aimed at chefs which outlines a wide range of beef and lamb cuts that are ideal for sous vide cooking

Yield and Costings

Beef Muscle Guide
Beef Muscle Guide
This guide has been produced to help the industry to select individual beef muscles for different uses and optimise the value of the carcase. The guide highlights each primal and then breaks it down into its component muscles. The individual muscles are then shown in terms of cuts they can produce, yield information, type of muscle grain and the cooking methods that it is best suited to. The Beef Muscle Guide has been produced in conjunction with two posters – one showing forequarter muscles and one showing hindquarter muscles – that have been developed for development kitchens and food colleges.
Beef Muscle Guide - Forequarter Muscles
Beef Muscle Guide - Forequarter Muscles
Beef Muscle Guide - Forequarter Muscles poster - produced to accompany the Beef Muscle Guide above.
Beef Muscle Guide - Hindquarter Muscles
Beef Muscle Guide - Hindquarter Muscles
Beef Muscle Guide - Hindquarter Muscles poster - produced to accompany the Beef Muscle Guide above.
Beef Yield Guide
Beef Yield Guide
Aimed at the supply, processing and independent butchery sector, the Beef Yield Guide has been developed not only to add value to the beef carcase but also improve beef yield knowledge across the industry. The brochure’s first section looks at yield from animal to carcase including all waste, offal and by-products. Part two identifies all forequarter and hindquarter primal cuts that can be derived from the beef carcase, providing yield, weight and percentage information from the carcase. Part three goes a step further and shows how each primal can be further broken down by seam cutting into individual muscles.
Lamb Yield Guide
Lamb Yield Guide
The guide has been developed to help businesses in the supply, processing and independent butchery sectors gain maximum yield and value from the lamb carcase. The Lamb Yield Guide provides yield information for each processing stage; from the live animal to carcase, carcase to primals, and from primals to cuts. It also contains a detailed carcase utilisation chart which breaks down yield information for fifth quarter products.
Profit from the Beef Shoulder
Profit from the Beef Shoulder
Developed to enable processors and butchers to maximise profits by adding value to the beef carcase. The bone-in beef shoulder accounts for almost 15% of the beef carcase and consists of 11 main muscles. This brochure provides detailed instructions on how to remove, de-bone and seam cut the beef shoulder into individual muscles, using seam-cutting techniques to maximise carcase value and reduce wastage. The guide also showcases a range of different cuts which can be derived from the individual shoulder muscles, providing businesses with new and inspiring ideas.
Beef Costing/Yield Calculator
Beef Costing/Yield Calculator
The beef costing/yield calculator features three tools, including: costing the carcase into primals – a tool that calculates yield and profit margins from a beef carcase into primals; costing the carcase into retail/foodservice cuts – this tool can calculate the profit potential between traditional cutting methods and alternative cutting methods; and costing individual primal muscles into retail/foodservice beef cuts – this tool calculates the profit potential between traditional cutting methods and alternative cutting methods.
Lamb Costing/Yield Calculator
Lamb Costing/Yield Calculator
The lamb costing/yield calculator features three tools, including: costing the carcase into primals – a tool that calculates yield and profit margins from a whole lamb cut into primals; costing the carcase into retail/ foodservice cuts – this tool can calculate the profit potential between traditional cutting methods and alternative cutting methods; and costing individual primal muscles into retail/ foodservice lamb cuts – this tool calculates the profit potential between traditional cutting methods and alternative cutting methods.
Costing calculators for a range of beef cuts
Costing calculators for a range of beef cuts
Costing and yield calculators for a range of beef cuts
Costing calculators for a range of lamb cuts
Costing calculators for a range of lamb cuts
Costing and yield calculators for a range of lamb cuts
Beef yield calculator based on the EUROP classification scale
Beef yield calculator based on the EUROP classification scale
The beef yield calculator is based on the EUROP classification scale. Carcase classification is used to determine the commercial value of a carcase. An understanding of the link between classification and yield is needed to help industry assess the value of carcases for specific market requirements and to enable abattoirs to better reward those carcases that have higher inherent value.
Percentage yield breakdown of average steer into carcase, offal, by-products, waste and edible meat.
Percentage yield breakdown of average steer into carcase, offal, by-products, waste and edible meat.
This spreadsheet shows the percentage yield breakdown of an average steer - typically a 600kg steer of average fatness R4L - into carcase, offal, by products, waste and edible meat.
Further information about beef yields using the classification grid
Further information about beef yields using the classification grid
A review of meat yield based on the EUROP classification scale has found that carcases hitting the key target areas of the grid still provide the largest volume of saleable meat. This short summary sums up the research findings. 
Classification grid
Classification grid
The EUROP classification grid. Carcase assessment addresses conformation and fat. Fat cover is scored on a 1-5 scale. Conformation is assessed from E to P. Combining scores for conformation and fat determines the markets which cattle suit.
Cutting Heavier Beef Carcases
Cutting Heavier Beef Carcases
Developed to help the beef supply chain turn larger livestock into profit opportunities. The leaflet shows how new alternative carcase cutting specifications developed specifically for larger beef cattle can benefit the industry.

Click here to view the video.