Yield rates for deboning and trimming pork meat to the weight of meat on the bones

The idea that cutting and deboning pork is the same thing is wrong. The first is to separate the pork carcass into parts. The second is the process of separating meat from bones, which can be mechanized or manual. Accordingly, the procedure is carried out differently at home and at industrial enterprises. The technique and types of methods also differ depending on the purpose. Properly carried out, they guarantee maximum yield of meat after slaughter and its high quality.

Yield standards for deboning and trimming meat,

% by weight of meat on bones, without tenderloin

Yield standards for cutting pork carcasses with skin, % by weight of raw materials

Yield standards for trimmed meat by grade

1 – the yield of trimmed fatty beef from carcasses of category 1 is up to 9% with a corresponding decrease in the yield of meat of grades 1 and 2 in equal quantities.

2 – when trimming buffalo meat from well-fed carcasses, the yield of fatty trimmed buffalo meat is set to 14% due to a decrease in the yield of meat of grades 1 and 2 in equal quantities.

3 – when trimming well-fed camel meat, fatty trimmed camel meat is set to 8% due to a decrease in the yield of meat of grades 1 and 2 in equal quantities. Single-grade camel trim is allowed. In this case, the yield of trimmed meat increases by 0.5%, and the yield of connective tissue and cartilage decreases accordingly.

Yield rates for combined cutting and deboning of pork carcasses, % of the weight of meat on the bones

Source

Nutritional value and methods of preparing different parts of the carcass

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The most delicious muscle tissue is considered to be the one that was not subjected to great physical stress during the animal’s life. In a pig, it is located in the neck and upper back, which is divided into the shoulder cut, as well as the tenderloin and carb, located closer to the lumbar area. This boneless meat is suitable for quick frying, baking, and gentle smoking. The loin is characterized by very high quality: although this meat contains bones (parts of the ribs), it itself is very tender and juicy. Loin is widely used in cooking for preparing escalopes, chops and various types of meat “on the bone”.

Pork loin contains little fat, so it is considered a relatively low-calorie product.

The highest category also includes the ham, which is the upper, fleshy part of the leg. This meat can be stewed, boiled, or made into delicious homemade boiled pork. Cooks value the rump (muscle tissue located just above the ham and closer to the spine) a little less. This product does not contain bones, but is considered too lean and harsh. It is good to bake in foil or use for making kebabs.

The abdominal zone (cut) includes the brisket, flank and undercut. They all contain a lot of fat, so they are fried, smoked or salted. Many people love this kind of pork for its excellent taste and relatively low cost. Our compatriots, as well as fans of national cuisine in many European countries, also highly demand knuckle (shank) - the part of the pork leg located between the ham and the hoof. It consists of rather rough muscles and cartilage that require long-term heat treatment. In amateur cooking, it is used primarily for preparing jellied meat or homemade brawn, although smoked delicacies made from shanks are also available for sale.

Dishes made from pork knuckle and shank (forearm and drumstick - parts of the front or hind legs, respectively) are traditionally popular in Germany, the Czech Republic, Poland and other European countries

Experienced housewives actively use those parts of the pig carcass that, as a rule, are of little interest to professional cooks. “Legs” (hooves), heads and even tails are used, for example, for jellied meat, liver and brains are fried, kidneys and lungs are stewed. A wonderful aspic is made from boiled pork tongue (tongue is generally one of the recognized delicacies, consisting entirely of high-quality protein). Interior lard is melted and used for frying.

Definition

After slaughter, pig carcasses are bled. This procedure is necessary in order to improve the quality of the resulting meat. After bleeding, the carcasses are usually divided into half carcasses. Then they are sent either to their own workshops for processing meat products or sold to other enterprises of such specialization.

Sometimes you can find already cut meat on the wholesale market. But such a product is often unreasonably expensive. Therefore, even small entrepreneurs prefer to purchase ordinary carcasses and half-carcasses and subject them to further processing on their own. This allows you to save on raw materials.

The next operation after bleeding and cutting the carcasses into half-carcasses is deboning. This is the name for the procedure in which meat is separated from the bones. When deboning pork, it is important to strictly follow all the required technologies. Otherwise, the meat yield will decrease significantly, and consequently the enterprise will suffer losses.

Storage of MMOs

Mechanical deboning is stored at a temperature of minus two and a half degrees Celsius for no more than seventy-two hours from the end of the cooling process.
Mechanically separated poultry meat, which is described above, which is previously frozen, should be stored for no more than two months at a temperature not exceeding minus eighteen degrees Celsius. Boning the meat

- one of the stages of processing raw meat, during which muscle, connective and adipose tissue, that is, the meat itself, is separated from the bone contents. Boning is performed manually or using special equipment.

Differentiated carcass deboning

- This is boning, during which each deboner trims only his part of the half carcass, having first cut it into pieces.

Vertical deboning

- This is deboning, in which the deboner processes the half carcass while hanging. Often on a conveyor belt as the carcass passes at a slow pace.

Differentiated vertical deboning

- This is deboning, in which a number of deboners take turns processing different pieces of the same carcass on one conveyor. This deboning method is often used in the modern meat industry.

Extinguishing deboning

- this is deboning, during which 1 deboner debones a half carcass in a horizontal position, after cutting it into 3 cuts.

Combined deboning

- This is boning on parts with a complex anatomical shape. In which it is possible that the residual meat content on the bones will be no more than 50%.

The entire range of raw meats is subject to deboning: beef, pork, carcasses or poultry parts. Raw materials can be prepared for deboning in the form of whole carcasses/carcasses, half-carcasses or quarters of carcasses (cuts). If carcasses, half-carcasses and cuts are frozen, a defrosting procedure is carried out, then cleaned of external contaminants in specially equipped rooms on washing tables or hangers. Next, the raw materials are weighed (for the reliability of production accounting) and transferred to the deboning department, where the soft tissues are separated from the skeletal bones.

Boning is carried out with a special hand-held cutting tool - boning knives, designed for certain technological operations (for example, separating ribs from meat). Meat processing enterprises usually use mechanized deboning, using conveyors for moving carcasses, circular saws (stationary or hand-held), and pneumatic tools. Upon completion of deboning, the separated pulp is transferred to trimming, finishing and processing.

Mechanical deboning

Continuous separators are widely used in the modern meat processing industry. Separators grind the bones along with the meat, then separating them into hard and soft components. At the exit from the mechanical deboning machine, semi-dry bone mass and a mass of soft compounds in the form of fine minced meat are obtained. With this deboning technology, not only meat gets into the minced meat, but also fat, skin, tendons, connective tissues, and part of the bone mass (its content is regulated). This minced meat, known as mechanically deboned meat, or MDM, is ready for use in meat production immediately after deboning.

Hand deboning example: back cut

Each specific part of the carcass must be processed in compliance with certain technologies. For example, the rear cut of pork is deboned as follows:

On the left side, the meat is first cut off from the ilium and separated from the pubic ischium. The tendons between the femur and pelvic bones are then separated. Next, the meat is trimmed from the underside of the pubic ischial part. The pelvic bone is removed with a jerk and then deboned in the same way as on the right side.

Cutting technology

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There are different ideas about how to properly cut a pig, but the beginning of the work always looks the same: the carcass is cut in half lengthwise along with the head, or if the meat is obviously not intended for sale, the head is first separated from the body entirely.

Pork half carcasses (without head)

The resulting half-carcasses are divided into pieces, acting in accordance with one of the following schemes:

Properly cutting up a pig carcass is not that difficult, but theoretical knowledge alone is not enough for this.

If this is your first time doing the procedure, it is better to call for help from a person who has experience in such matters and gain practical skills by working under his direct supervision.

Tools

Pork is deboned at enterprises using knives, most often made of carbon steel with the addition of vanadium, molybdenum, and chromium. Such tools are durable and strong. It is believed that only knives with a hardness of at least 57 units on the Rockwell scale are suitable for boning.

The handles of such tools should also be durable and comfortable for workers. In Russia, enterprises most often use boning knives with wooden handles. Such a tool allows you to perform the operation with the highest quality possible. Wooden handles do not slip when wet. In addition, these knives have good balance. However, in some countries it is prohibited to use tools with such handles for boning. This is explained by the fact that with such knives it is difficult to clean the area in the area where the blade adjoins the wood, as well as the rivets. As a result, harmful microorganisms can grow in these places.

What equipment is used

When deboning pork, a finished product containing a certain amount of bones and sinews is obtained. Minced meat from meat processed in this way can have different quality. In this case, everything depends both on the qualifications of the deboners and on the type of equipment installed in the workshop.

Large enterprises use special automatic conveyor lines for deboning, including pork. Their use allows for maximum optimization of production. Also, when using them, losses during deboning of pork are reduced.

On the sides of the frame of such conveyors, removable table tops are fixed, which serve as staff work stations. The speed of the main conveyor belt of such equipment is adjustable. An additional conveyor for hides, bones and sinews is usually installed above the main conveyor. To collect the latter, a special hopper with a plastic collection container is intended. Once the latter is filled, it is simply removed and the bones are sent for processing into flour, which is then used as a food additive in raising farm animals.

Part of such lines usually, among other things, is an automated accounting system for the distribution and cutting of raw materials, to which scales are connected at three technological points:

Features of the profession

A person outside of the meat industry might think that deboning meat is akin to coating tasty morsels in breadcrumbs. In fact, the skinner handles the meat long before it reaches the cook's table. He cuts the meat.

The boning man (like the boning man) works with raw meat. He receives parts of the animal carcass after “cutting” (anatomical cutting, which is carried out by the cutter). The deboner's task is to use a knife to separate the muscles from the bones cleanly and without damaging them.

After deboning comes trimming. At this stage, you need to remove cartilage, tendons, small bones, separate large pieces and sort the remaining ones. If a specialist is engaged in both deboning and trimming, he is called a deboning specialist.

Despite all the brutality of this activity, it requires not so much strength as accuracy of movements, skills developed to the point of automatism. In this profession you can meet both men and women.

The cutting method depends on the type of meat. For example, when cutting pork, a deboner (or deboner-tenner) may work with a specific part of the carcass. At the same time, he perfects the skills necessary for this particular job. This method is called differentiated, i.e. separate. And when working with beef, the deboner can use the so-called stewing method. This means that he cuts all parts of the carcass.

In their work, deboners and trimmers use sharp knives and rapidly rotating circular saws. This is a source of danger, so you have to work in chain mail gloves and aprons. However, the risk of injury is not the only danger. Meat can contain pathogens of serious diseases: from salmonellosis to anthrax. When accepting animals to a meat processing plant, the veterinarian tries to identify all patients. And yet, when working with meat, you have to carefully observe the rules of hygiene. And protection from cuts is also protection from infection getting into the blood. In addition, vaccinations help prevent many dangerous diseases.

Carcass and half carcass

The live weight of a pig is the weight before slaughter. However, after it, and especially after treatment (separation of the head and hooves), it decreases. According to the rules, this indicator is called lethal. On average, from a pig with a live weight of 110 kilograms, about 10-11 kilograms of bones, about 2.5-3 kilograms of waste, 23 kg of fat are immediately taken away, and approximately 73 kg of clean meat remains.

Half a carcass, as a rule, already weighs 25-35 kg. We presented these indicators for the “Russian White” breed, since it is very common in our country. Please note that other pigs may have different meat to fat ratios.

The rest of the insides

As for the mass of individual parts of the pig’s body, on average a 100-kilogram carcass will have the following indicators:

conclusions

The yield of meat products at slaughter depends on the sex, age, breed and degree of fatness of the pig. Also, do not forget about the skill of the slaughterer and carcass cutter himself. In pig farming, there is the following approximate output scheme:

That is why, at home, owners try to keep and fatten their animals as much as possible.

Meat yield

In order to understand what the term meat yield , let us briefly consider the process of obtaining cuts of meat starting from the slaughter of an animal, for this we will understand such concepts as slaughter yield , deboning and trimming .

If we take the weight of an animal before slaughter as 100 percent, then after slaughter some of the weight is lost due to bleeding, evisceration, and separation of the skin, head and legs. The weight of carcasses obtained after slaughter is called slaughter yield.

Further, depending on the type of animal, carcasses can be divided into half carcasses or quarters. After which the meat is divided into cuts, deboned, trimmed and trimmed. The remaining weight after all these operations is called meat yield.

Below are tables that will help you determine what percentage of meat, tendons and bones are contained in an animal carcass. The weight of the carcass after slaughter is taken as 100 percent in the tables.

Table 1. Waste standards during deboning of carcasses (number of bones, sinews and cartilage in the carcass).

Table 2. Yield rates for meat, bones and tendons when deboning beef.

Table 3. Norms for the yield of meat, bones and tendons when deboning pork without skin.

Table 4. Norms for the yield of meat, bones and tendons when deboning lamb.

Table 5. Norms for the yield of meat, bones and tendons when deboning veal.

Also, as an addition, I would like to provide a table for determining the slaughter yield, where the weight of the animal before slaughter is taken as 100 percent.

Table 6. Percentage of slaughter yield.

It should be borne in mind that the figures given are averages and can vary greatly depending on the deboning method, the age of the animal, its breed and fatness.

The slaughter yield of meat is in the range of 70-85%. According to Russian standards, the slaughter yield of pigs weighing about 100 kg is 73%, 150-180 kg - 80-82%, and for well-fed pigs 83-85%.

The average yield of meat and lard from pigs without taking into account by-products is 66%, and with this taken into account - 77%.

Need to remember:

In castrated boars, meat yield is 1% lower than in uncastrated boars, and 1.5% lower than in gilts. This difference is due to the different weight of the reproductive organs. In addition, if a pig is deprived of food for a long time before slaughter, then the pig’s body may lose part of its mass due to energy consumption. For example, within 24 hours without food, she will lose 3.8% of her live weight and 2.1% of her carcass weight. The optimal time without food before slaughter for a pig is 8-12 hours. Also, transporting pigs from the farm to the slaughterhouse causes discomfort to the pigs and as a result, they can lose 1 kg of live weight in 6 hours (or up to 2% of the slaughter yield).

Pork meat yield table

The slaughter yield of pig meat can be calculated automatically by entering your data using the following formula in the special block below:

What is a trimmed mean? (with an image)

Trimmed average is a strategy that is sometimes used to create useful averages. This particular approach typically involves ignoring the most extreme values ​​associated with a given calculation before attempting to determine the average for that situation. By essentially discarding the highest and lowest values, it is often thought that the resulting trimmed average is actually more accurate and useful in terms of making decisions regarding financial investments or business transactions.

The actual process of determining a trimmed average requires that all relevant data be identified by arranging that data in a sequence that starts with the smallest or smallest value and moves towards the largest or most applicable value. A simple example would be tabulating the scores given by judges during a particular type of competition . Assuming there are five judges who use a ten-point scale to rate performance levels, taking a trimmed average would mean ignoring the lowest and highest scores and focusing on the three remaining scores.

Assuming that the participating judges awarded scores of 4, 6, 7, 8 and 9 for a particular performance, determining a trimmed average would mean excluding scores of 4 and 9 from consideration. From then on, it would mean averaging the scores of 6, 7 and 8 to arrive at a trimmed average an average of 7. This process helps to minimize any potential for bias in favor of or against the participant and produces an average score. this is considered more balanced and is likely to better reflect that person's performance.

The same general approach can be used when assessing the performance of a given investment. By determining the price of a security that applies for a fixed number of consecutive periods, one can discount the highest and lowest of those prices and then average the remaining prices to arrive at the average price for the entire time period under consideration. By not including the lowest and highest prices in the calculation, an investor may not be taking into account unusual circumstances that have caused the stock price to fall or rise sharply, outside of the security's normal performance range. By obtaining a trimmed average price, the investor has a better idea of how that security is likely to perform under typical market conditions, and may decide whether to buy, hold, or sell that security as a result of the results obtained and hopefully move closer to achieving his or her financial goals.