New brochure boosts beef shoulder profit potential

20 May 2014

A new publication from EBLEX entitled ‘Profit from the Beef Shoulder’ is an industry first, developed to enable processors and butchers to maximise profits by adding value to the beef carcase.

New brochure boosts beef shoulder profit potentialThe bone-in beef shoulder accounts for almost 15% of the beef carcase and consists of 11 main muscles. The brochure provides detailed instructions on how to remove, de-bone and seam cut the beef shoulder into individual muscles. EBLEX recommends seam-cutting techniques to maximise carcase value and reduce wastage.

The weight and yield* of individual muscles is provided, both as a percentage of the primal and of the overall carcase, to help processors and butchers to plan their butchery costings.

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. Featured cuts include: the Needle (EBLEX Code: Shin B008), a single muscle cut, ideal for braising steaks, slow and sous vide cooking; the Underblade Fillet (EBLEX Code: Chuck B022), a very tender muscle that is ideal for stir-fry, steaks and paves; and also a range of boneless beef shank portions which can add value to the shin muscles.

‘Profit from the Beef Shoulder’ is part of a new series of knowledge transfer brochures offering advice about the best ways to butcher the beef carcase to maximise profits throughout the supply chain.

Business development manager for EBLEX, Dick van Leeuwen, said: "As well as helping businesses to maximise the value of the beef carcase, we feel that this brochure will be an incredibly useful educational tool for staff, particularly for new people coming into the industry. It has already been well received by those who have seen it and EBLEX is proud of this recognition.”

To order printed copies of the ‘Profit from the Beef Shoulder’ brochure call the Quality Standard Mark Scheme Hotline on 0845 491 8787 or clicking the link at the top.

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