CGSB 32 46-1992 Coupes De Veau《分割小牛肉 代替32-GP-46M》.pdf

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1、! O Specification Veal Cuts a CGSB 32-4b 92 L874b50 0022646 453 32.46 December 1992 Supersedes 32-GP-46M Canadian General Standards Board Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,

2、-,-CGSB 32.46 92 W L874b50 0022b47 39T W The CANADIAN GENERAL STANDARDS BOARD (CGSB), under whose auspices this standard has been developed is a government agency within the Federal Department of Supply and Services. CGSB is engaged in the production of voluntary standards in a wide range of subject

3、 areas through the media of standards committees and the consensus process. The standards committees are composed of representatives of relevant interests including producers, consumers and other users, retailers, governments, educational institutions, technical, professional and trade societies, an

4、d research and testing organizations. Any given standard is developed on the consensus of views expressed by such representatives. The Ministers Advisory Council on CGSB reviews the results of the consensus process. CGSB has been accredited by the Standards Council of Canada as a national standards-

5、writing organization. The standards that it develops and offers as National Standards of Canada conform to the criteria and procedures established for this purpose by the Standards Council of Canada. In addition to standards it publishes as national standards, CGSB produces standards to meet particu

6、lar nds. in response to requests from a variety of sources in both the public and private sectors. Both CGSB standards and national standards developed by CGSB are developed in conformance with the policies described in the Policy Manual for the Development and Maintenance of Standards by CGSB. CGSB

7、 standards are subject to review and revision at any time, so as to ensure that they keep abreast of technological progress. Suggestions for their improvement, which are always welcome, should be brought to the notice of the standards committees concerned. Changes to standards are issued either as s

8、eparate amendment sheets or in new editions of standards. An up-to-date listing of CGSB standards, including details on latest issues and amendments, and ordering instructions, will be found in the CGSB Catalogue, which is published annually and is available without charge upon request. Although the

9、 intended primary application of this standard is stated in its Scope, it is important to note that it remains the responsibility of the users of the standard to judge its suitability for their particular purpose. Many tests required by CGSB standards are inherently hazardous. CGSB neither assumes n

10、or accepts any responsibility for any injury or damage that may occur during or as the result of tests, wherever performed. CGSB takes no position respecting the validity of any patent rights asserted with any item connected with this standard. Users of this standard are expressly advised that deter

11、mination of the validity of any such patent rights are entirely their own responsibility. Further information on CGSB and its services and standards may be obtained from: The Manager Marketing and Sales Services Canadian General Standards Board Ottawa, Canada KIA 1G6 The STANDARDS COUNCIL OF CANADA

12、is the co-ordinating body of the National. Standards System, a federation of independent. autonomous organizations working towards the further development and improvement of voluntary standardization in the national interest. The principal objectives of the Council are to foster and promote voluntar

13、y standardization as a means of advancing the national economy, benefiting the health, safety and welfare of the public, assisting and protecting the consumer, facilitating domestic and international trade, and furthering intemational co-operation in the field of standards. A National Standard of Ca

14、nada is a standard which has ben approved by the Standards Council of Canada and one which reflects a reasonable agreement among the views of a number of capable individuais whose collective interests provide, to the greatest practicable extent, a balance of representation of producers, users, consu

15、mers and others with relevant interests, as may be appropriate to the subject in hand. It normally is a standard that is capable of making a significant and timely contribution to the national interest. Approval of a standard as a National Standard of Canada indicates that a standard conforms to the

16、 criteria and procedures established by the Standards Council of Canada. Approval does not refer to the technical content of the standard; this remains the continuing responsibility of the accredited standards-writing organization. Those who have a need to apply standards are encouraged to use Natio

17、nal Standards of Canada whenever practicable. These standards are subject to periodic review; therefore, users are cautioned to obtain the latest edition from the organization preparing the standard. The responsibility for approving National Standards of Canada rests with the: Standards Council of C

18、anada 45 OConnor Street Suite 1200 Ottawa, Ontario KIP 6N7 How to order mS Publications: by Telephone - (613) 941-8703 or - (613) 941-8704 by Fax - (613) 941-8705 by Mail - CGSB Sales Centre Otfawa, Canada KIA 1G6 in Person - Suite 1402 222 Queen Street Ottawa, Ontario Copyright Canadian General Sta

19、ndards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.46 92 D 1874650 0022b48 22b D 32.46 December 1992 Supersedes 32-GP-46M April 1982 SPECIFICATION VEAL CUTS This specification supersedes former CGSB standard

20、32-GP-46M April 1982, which is now withdrawn. Prepared by the Canadian General Standards Board specifically the petite muscle and the eye muscle shall be included. The clod shall be removed in one piece without undue scoring and all sides shall be trimmed so that the clod is at least 13 mm thick at

21、any point. The heavy tendons at the elbow end of the clod shall be removed and excluded. Cut 322 (2322R) - Square Cut Chuck, Boneless, Clod out - The shoulder clod (Cut 310, par. 5.6.9) shall be removed as described in par. 5.6.9 and excluded. The remaining meat of the shoulder shall be left intact

22、in one piece. In addition to all bones and cartilages, the backstrap, exposed major arteries, neck meat discoloured with blood, and the prescapular lymph gland, located just in front of the shoulder joint, shall be removed and excluded. Boning 3 Copyright Canadian General Standards Board Provided by

23、 IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.4b 92 = 1874650 0022653 693 procedure shall be accomplished with sufficient care to allow single cut to retain its identity and avoid objectionable scores in the meat. 5.6.11 Cut 31

24、2 - Foreshank - The foreshank and breast shall be removed from the front, regular, 5-bone (Cut 308, par. 5.6.6) by means of the cut described for separating the shoulder (double) (Cut 309, par. 5.6.7). The foreshank shall then be separated from the breast by a cut following the dividing or natural s

25、eam and leaving the entire “lip* (web muscle) on the breast. 5.6.12 Cut 323 - Breast (Brisket) - The breast or brisket shall be that portion of the front, regular, 5-bone (Cut 308, par. 5.6.6) remaining after the removal of the shoulder (Cut 309, par. 5.6.7) and the foreshank (Cut 312, par. 5.6.1 1)

26、. 5.6.13 Cut 330 - Hindsuddle - The hindsaddle shall be the posterior portion of the unsplit carcass remaining after the removal of the foresaddle (Cut 304, par. 5.6.3). 5.6.14 a. Cut 331 - Loh, Regular (Double) (Illustrated as Single) - The double regular loin shall consist of both loins (double) r

27、emaining all in one piece as a pair after their separation from the hindsaddle (Cut 330, par. 5.6.13) at the anterior end of the hip bone, leaving all the hip bone in the leg. The cut shall be perpendicular to the outer skin surface and also perpendicular to the backbone. The regular loin requires n

28、o further trimming. 5.6.14 b.Cut 033 - Striphh - The striploin shall be prepared from a deboned half of the cut 331, Loin, Regular, (Double). The back strap, finger meat and attached cartilage shall be removed. The flank shall be separated by a straight line removing the tail completely, unless eith

29、er 13 x 13 mm or 25 x 25 mm tail has been specified to be left (par. 7.1) (measured from the outer edge of the eye muscle). 5.6.15 Cut 332 - Loin, Trimmed (Double) - The double trimmed loin shall consist of that portion of the loin, regular (double) (Cut 331, par. 5.6.14 a.) remaining after the flan

30、k portions have been removed. The flank portions shall be removed by starting a cut on the 12th rib not more than 100 mm from the extreme outer tip of the loin eye muscle, and continuing it in a straight line to a point on the leg end not more than 100 mm from the extreme outer tip of the loin eye m

31、uscle. The kidney knobs shall be removed, and in addition, the lumbar fat shall be trimmed from the loin so that the fat does not exceed 13 mm in thickness at the butt end. The fat shall then be tapered down to the lean surface at a point not beyond three quarters of the length of the entire loin. C

32、ut 333 - Full Loin, Trimmed (Single) - The single trimmed full loin shall be prepared from one-half of the hindsaddle (Cut 330, par. 5.6.13) after sawing and cutting lengthwise centrally through the spine; it shall be obtained as follows: the untrimmed full loin and flank shall be removed from the h

33、alf of the hindsaddle by cutting in a straight line perpendicular to the contour of the outer skin surface. The cut shall be made in a straight line starting at a point on the backbone that is the juncture of the last (5th) sacral vertebra and the first tail (caudal) vertebra, passing through a seco

34、nd point that is immediately anterior to the protuberance of the femur bone, exposing the ball of the femur bone, and then continuing in the same straight line beyond the second point to complete the cut. The kidney knob and the fat lying closely around the kidney shall be removed by a cut starting

35、at the rear end of the kidney and slanting directly to the rear edge of the 12th rib, thus leaving the 12th rib practically free of lumbar fat. The hanging tender shall be entirely removed at a point opposite the juncture of the 1st and 2nd lumbar vertebrae. The flank shall be removed by a cut start

36、ing at a point on the leg end of the full loin, leaving not more that 13 mm of fat and flank muscle on the ventral edge of the loin end (sirloin), and continuing in a straight line to a point on the 12th rib not more than 100 mm measured in a straight line from the extreme outer tip of the rib eye m

37、uscle. The fat shall be trimmed from the internal section of the loin, with the full loin lying flat, and with the outer skin surface down. The fat extending above a flat plane parallel to the flat surface of the cutting bench and level with the protruding edge of the chine bone shall be removed. An

38、other cut shall be made trimming and removing all fat extending above a flat plane, the following two lines being used as guides for each edge of the plane: an imaginary line 25 mm above the protruding edge of the chine bone to a line on the inside of the loin 50 mm from the flank side cut edge. The

39、 fat remaining in the pelvic (sacral) region shall not exceed 20 mm in depth. 5.6.16 5.6.17 a. Cut 334 - Legs (Double) (Illustrated us single) - The legs (double) shall consist of the portion of the hindsaddle (Cut 330, par. 5.6.13) remaining after the removal of the loin, regular (double) (Cut 331,

40、 par. 5.6.14). 5.6.17 b.Cut 2334 (C 32) - Three-piece veal combo (leg portions, boneless, seamed) (Illustrated) - The seamed leg portions shall be prepared from one half of the cut 334, (legs) by removing shank, bones, tendons and cartilage. It shall consist of an inside round, outside round and a k

41、nuckle, all separated along the natural seams. The inside round shall have the cap on and weigh 3.5-6 kg. The outside round shall include the heel muscle. The knee cap and heavy 4 3246 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or

42、networking permitted without license from IHS-,-,-CGSB 32-46 92 m L874b50 0022b54 52T m 5.6.18 5.6.19 5.6.20 5.6.21 5.6.22 5.6.23 5.6.24 5.6.25 5.6.26 32.46 tendons shall be removed from the knuckle. The three leg portions shall be seamed together and the combination shall be free of loose portions

43、and knife cuts. Cut 335 (1335R) - Leg, Oven-Prepared, Boneless (Single) - The boneless oven-prepared leg is prepared from one-half of the legs (double) (Cut 334, par. 5.6.17 a.) after sawing and cutting lengthwise centrally through the spine. The pelvic bone, back bones and tail bones shall be close

44、ly removed from the rum and sirloin portions of the leg. The shank bone shall be removed by cuts starting at the muscular end of the gambrel cord (where the gambrel cord protrudes from the fleshy base of the leg) to the shank bone, following the bone to the stifle joint, passing through the joint, t

45、hen removing the shank bone from the leg. The round bone (femur) is removed by cutting between the inside and knuckle in a straight line through the natural seam and then closely removing the round bone, kneecap, and the adjacent heavy tendons, leaving the boneless leg intact in one piece. The bonel

46、ess leg shall be formed into a compact parcel and held intact by individual loops of strong twine spaced uniformly around it. Cut 336 - Leg, Shank Off, Boneless (Single) - The single boneless leg, shank off, shall be prepared from one- half of the legs (double) (Cut 334, par. 5.6.17 a.) after sawing

47、 and cutting lengthwise centrally through the spine; the shank meat and all bones shall be removed and excluded. The boneless leg, shank off, shall be prepared as described for leg, oven prepared, boneless (Cut 335, par. 5.6.18) except that the shank meat and shank bone shall be removed by cutting t

48、hrough the muscular end of the gambrel cord to the natural seam between the heel (gastrocnemius) and the shank meat, following this seam to the stifle joint, passing through the joint and flesh, severhg the shank meat and shank bone from the boneless leg. Cut 337 - Leg, Rump and Shank Off (Single) -

49、 The single leg, rump and shank off shall be prepared from one- half of the legs (double) (Cut 334, par. 5.6.17 a.) after sawing and cutting lengthwise centrally through the spine. The shank meat, shank bone, the sirloin (loin end), and the rough rump shall be removed as follows: the shank meat and shank bone as described for leg, shank off, boneless (Cut 336, par. 5.6.19); the rough rump and sirloin (steakpiece) by a straight cut perpendicular to the outer skin surface immediately posterior and parallel to the