A comparison between a method of jointing meat carcasses based upon their anatomical structure and a method based upon standardized butchering practice: I. Description of the jointing methods

Abstract

SUMMARY The diversity of methods for jointing meat animal carcasses is indicated and the need for a standardized method with good repeatability is considered. A standardized butcher-type method of jointing, in which anatomical reference points were used to determine cutting lines, is described briefly. A semi-anatomical method in which the jointing was based still more closely upon the anatomy of meat animals is described in full. Three modifications to the semi-anatomical method are suggested to improve the consistency of jointing.