cutting guide - Beef Innovations Group

Braison Cut
& Merlot Cut
™
Subprimal Name* 171F (IMPS/NAMP)
Beef Round, Outside Round, Heel
To optimize tenderness, wet age
Gastrocnemius muscle 14 days for
Select and Choice.**
*The Meat Buyers Guide, NAMP
**Industry Guide for Beef Aging, 2006
™
***Uniform Retail Meat Industry Standards
URMIS Name*** Beef Bottom Round Heel
Side Boneless (Merlot Cut)
U.P.C. 1232 Beef Bottom Round
Heel Side Boneless
URMIS Name*** Beef Bottom Round Heel
Center Boneless (Braison Cut)
U.P.C. 1231 Beef Bottom Round Heel
Center Boneless
CUTTING GUIDE
1 Start with the 171F
(IMPS/NAMP) Beef Round,
Outside Round, Heel. Identify the
Superficial Digital Flexor muscle
(a), the medial portion of the
Gastrocnemius muscle (b) and the
lateral portion of the Gastrocnemius
muscle (c). Any portion of the 171F
Heel can be used for pot roast.
Flexor (a) by following the natural
seam between this muscle and the
Gastrocnemius muscle (b, c).
3 Remove all loose external fat
from the Superficial Digital Flexor
(a) and merchandise as Braison
Cut.™ Can be left whole or cut into
1" thick osso buco-style portions.
c
4 Finished 1" thick osso
buco-style portions.
a
a
a
b
2 Remove the Superficial Digital
b
c
b
b
c
b
c
c
5 Separate the remaining
Gastrocnemius into its medial (b)
and lateral (c) portions by closely
following the natural seam. The
medial portion (b) is the portion
that has heavy connective tissue
(silver skin) present on both sides.
Any remaining portion can be used
for pot roast or ground round.
6 Pictured are the medial (b)
and lateral (c) portions of the
Gastrocnemius. The medial
portion (b) can be identified
by the heavy connective tissue
(silver skin) present on both sides.
7 Remove the heavy, opaque
connective tissue and all external
fat from the medial portion of the
Gastrocnemius (b). Merchandise
as Merlot Cut.™
8 The lateral portion of the
Gastrocnemius (c) can be utilized
for pot roast or ground round.
www.beefinnovationsgroup.com
Do not use the trademark Braison Cut™ and Merlot Cut™ with any cut of beef other
than the Superficial Digital Flexor muscle and medial portion of the Gastrocnemius
muscle, respectively. Follow all Good Manufacturing Practices and appropriate
industry standards when processing these cuts.
©2010 Cattlemen’s Beef Board
If you have any questions regarding the appropriate use of Braison Cut™ or
Merlot Cut™, contact Jim Ethridge at jethridge@beef.org.
Slug Created: 12/30/09
R. Ortiz
AE
CD
File Name
BEF20234_BraisonCut&MerlotCut_CG.ai
Initial Keyline Date: 5.29.09
6 RO 6.16.09
7 RO 7.7.09
8 RO 7.10.09
9 JS 5.10.10
10 JS 5.12.10
11 JS 8.6.10 16 JS 9.2.10
12 JS 8.12.10
13 JS 8.17.10
14 JS 8.18.10
15 JS 8.19.10
Studio
Billing# BEF20234 Tracking# BEF20234
Bleed N/A
Trim 8.50" x 11.00"
Live 8.00" x 10.50"
CMYK
NOTES
M. Coughlin
K. O’Driscoll
E. Nally
A. Wood
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Braison Cut & Merlot Cut
(Cutting Guide)
Printed @ 100% Unless Indicated