New solutions for digital food production, including control station applications, industrial image processing, and ERP software – all of which allow companies to improve resource efficiency, increase transparency and reduce costs – will be the highlight of industry IT expert CSB-System’s stand at Anuga FoodTec 2018.
The discovery of the Listeria pathogen in a food outlet in Johannesburg in January 2018 and another discovery in an abattoir in Tshwane later in the month is the cause of great concern to the health of the consumer.
A beef carcass is divided into four main sections, two forequarters and two hindquarters. These are normally divided between the tenth and eleventh rib bone.
Forequarters
Primary cuts
1 Hump
2 Neck
3 Shin
4 Bolo
5 Chuck
6 Flat rib
7 Brisket
8 Prime rib
Very often it is a lack of knowledge regarding the correct cooking methods for the different cuts that causes the versatility of the forequarter to be underestimated. Because the forequarter contains about 2 — 4% more bone and white connective tissue, it is far tastier, although less tender. The percentage of fat in the fore and hindquarters is nearly the same.
Hindquarters
Primary cuts
9 Thin flank
10 Wing rib
11 Loin (strip loin)
12 Rump
13 Fillet
14 Silverside
15 Topside
16 Aitchbone
17 Thick flank (Knuckle)
The hindquarter contains more tender cuts that may be prepared by means of dry-heat cooking methods. The hindquarter is from where delicious steaks are cut.
