1 / 26

Chuck Roll Training Session Technical Information

Chuck Roll Training Session Technical Information. Objectives. 1. Why Add Value to the Chuck Roll?. 2. Subprimal Names and Industry Terminology. 3. Anatomical Locations. 4. Strategic Approach. 5. C. Roll Muscles - Tenderness. 6. New Products. 7. Product/Process Specs. 8. Raw Materials.

braith
Télécharger la présentation

Chuck Roll Training Session Technical Information

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chuck Roll Training SessionTechnical Information

  2. Objectives 1. Why Add Value to the Chuck Roll? 2. Subprimal Names and Industry Terminology 3. Anatomical Locations 4. Strategic Approach 5. C. Roll Muscles - Tenderness 6. New Products 7. Product/Process Specs 8. Raw Materials 9. Cutting Demonstration 10. Q & A/Follow Up Issues

  3. Chuck RollNAMP 116A $1.60-$1.70/Lb Why Add Value to The Chuck Roll? Pot Roast Steaks Grind Programs Exports

  4. Primary Current Use Chuck Roasts Chuck Steaks $2.50-3.00/Lb

  5. Subprimal Names andIndustry Terminology

  6. Beef Chuck, Chuck Roll NAMP 116A Beef Chuck, Chuck Eye Roll NAMP 116D Beef Chuck, Under Blade Roast NAMP 116E

  7. Anatomical LocationsWhere are we?

  8. TAIL SPINE Scapula Chuck Roll Shoulder Clod ? The Chuck Anatomical Locations

  9. Anatomical Locations

  10. Chuck RollNAMP 116A Anatomical Locations

  11. Anatomical Locations

  12. Value Added Strategic Approach • Initial Thinking/Assumptions: • Industry already aware of value opportunity of Chuck Eye • Obstacle: credit value of the Under Blade (trim value) • Key muscle opportunity: Serratus ventralis (part of Under Blade) • Flaw: • Demand for Chuck Eye sporadic and of limited volume • Conclusion: • The two items are interrelated, one will drag the other • To make the two independent, value added opportunities must be available for both

  13. Chuck RollNAMP 116A $1.70 Value Added Strategic Approach NAMP 116D $TBD NAMP 116E $TBD • Value Added Opportunities Must Be Available to Both Subprimals

  14. C. Roll Muscles – Tenderness Ranking**Based on Shear Force Values Only

  15. New Products Chuck Eye Delmonico Steaks Boneless Country-Style Beef Chuck Eye Ribs America’s Beef Roast Fully Cooked America’s Beef Roast Under Blade Denver Cut Fully Cooked Country-Style Beef Roast Sierra Cut (Splenius) Steak Strips (S.V.) Enhanced Roast (S.V.)

  16. Delmonico Steaks

  17. Boneless Country-Style Beef Chuck Ribs

  18. America’s Beef Roast

  19. Denver Cut

  20. Fully Cooked Country-Style Beef Roast

  21. Process/Product Specs

  22. 116A Beef Chuck, Chuck Roll 116D Beef Chuck, Chuck Eye Roll 116E Beef Chuck, Under Blade Roast Splenius/S. Ventralis Separation Generating Country-Style Ribs Chuck Eye (Anterior Portion) Rhomboideus Under Blade Separation Trimmed Serratus Ventralis Delmonico Steaks • Sierra Cut • Flank Steak Alternative Generating Denver Cut Boneless Country-Style Beef Chuck Ribs • Delmonico Steaks America’s Beef Roasts • Trimmed Rhomboideus

  23. C Anterior B A A A Posterior CHUCKEYE 116D Beef Chuck, Chuck Eye Roll Starting at the posterior end generate three one-inch Delmonico Steaks • Delmonico Steaks C C B B Country-Style ribs can be generated from B or C Country-Style ribs can be generated from B or C Boneless Country-Style Beef Chuck Ribs Internal fat may be removed and net applied to maintain shape • America’s Beef Roast. Can be generated • From area C or B America’s Beef Roast

  24. CHUCKUNDER BLADE A Trimmed Rhomboideus. Application: Beef Stew or Cubed Steak Follow natural seam to separate Rhomboideus (A) 116E Beef Chuck, Under Blade Roast B C Remove connective tissue from Splenius and separate from Serratus ventralis by following natural seam Serratus ventralis (C) with Splenius (B) attached. Sierra Cut (Splenius) Posterior Untrimmed Serratus Ventralis 116G Beef Chuck, Edge Roast (IM). Trimmed Serratus Ventralis Denver Cut. From the thick-end (posterior), cut steaks end to end ¾ “ to 1” thick

  25. Finished Product Specs

  26. Option A Separate 116D from 116E Option B 116D with Serratus Untrimmed Option C 116D With 116G Serratus Trimmed Option D 116D With Serratus (116G), And Splenius Trimmed Boxed Beef Options Current

More Related