CATTLE CUTTING
CATTLE CUTTING
Cutting, based on average channel is performed following these steps:
1. Of the half-channel, separated the fourth 
front (for the 5 th, 6 th or 7 th rib, according to commercial break you want, usually done by the 5 th, the rear has a higher price than the front, and the more even the rear most economic benefit is obtained from the carcass and the back room.
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We now turn to disassemble the FOREQUARTER : mulch consisting of neck, shoulder or flat (paddle in the pig) , chest and needle .
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neck We got the mulch up to the height of the shank or shin.
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cleared the trowel, starting with the foot range that goes with the flat, helping with the dilavon, we cleared the striker by trade union, taking care to get the scoop of the plain where cut the skin of bone of the upper and continue down until you reach the hock or roll, which introduces the skirt litter neck off and leaves the flat.
(If debone the level we will draw the following parts: back or mass of the flat fish, Queen's robe, the cross or hammer, shank and shank).
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totally detached from the foot of mulch neck looking for his attachment to the holster skirt. We took
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meat vein that runs from the holster until the needle.
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ribs are cut to separate the back and ribs, to proceed with it boning.
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We now turn to disassemble the Hindquarters consisting of ball , ribs train or skirt ombligal and Carret (more loin steak ) , with or without kidney.
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ombligal skirt is apparent lowering of the union of the reel, cut the ribs along the cutting line and get the skirt ombligal.
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fillet is separated from the top or head inside the ball is flush with the bridge until you reach the corner of sirloin top until the end of the bridge below where straight and get cut off the reel.
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We have left the ball, which is deboned to get the various parts, which are : top, round hand, against or rocket, stifle, hip and corner of the hip and hock maid.
