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! DEA R COLLEAGUES,
CONTENTS
, ,
MIRATORG BLACK ANGUS PROJECT
8 Ribeye Steaks
28 Chuck, Blade, Chuck Tender
42 Silverside Flat and Eye Round
54
What you need to know about our beef
10 Shortloin
30 Brisket Boneless
44 Top Side
56
What is meat aging
14 Shortloin Steaks
32 Short Ribs and Rib Fingers
46 Knuckle
58
()
Chilled or frozen
18 Striploin (Boneless)
34 Thin skirt (outside) and Thick skirt (hanging tender)
48 Shin/Shank
60
Beef Primal Cuts
22 Striploin Steaks
36 Flank and Flank Steak
50 By-products
62
,
Ribeye (Bone-in)
24 Tenderloin
38 Rump, Rump Central-Cut and Rump Cap
52 Contacts
66
Ribeye (boneless)
26 Neck and Denver Cut
40
LEGEND
150 -
, Roasting Stewing Boiling Halal product No GMO
Pan-Frying grown Frozen product Chilled product
BBQ, Grilling feeds No Use 150 Grain
of Hormones Finished
for Growth Fed
6 www.angusbeef.ru 7
-
, -
.
Aberdeen-Angus are kept
in a totally stress-free
environment, closely
resembling their natural
existense.
8 www.angusbeef.ru 9
-
We have the largest cowherd of Aberdeen-Angus
cattle in the world and control the animals from
. -
, ,
conception through retail distribution. Our
company completely manages the genetics, feed
production, feeding, health and vaccination of
MIRATORG BLACK ANGUS , -
.
the cattle.
PROJECT -
.
We use neither growth hormones nor genetically
modified feed.
All these ensure that we provide our customers
- Miratorg has developed the largest high- - with the best level of service and high quality
- quality beef production in the world located . products.
. - in the Bryansk region. Vertically integrated Our company is certifed by International Center
- - business model includes the entire chain of : - of Halal standartization, certification,
: producing beef: from improved pastures and , SGS-International Certification Servieces GmbH
- fields for producing grain to high-tech Beef SGS . and MC Donald's supplier standard.
plant. Quality control from field to fork
. - ensures that consumers will have the best
product at the market.
.
-
No GMO grown feeds
International Center for Halal No Use of Hormones
standartization and certification for Growth
-
,
.
WHAT YOU NEED The beef gets its unique taste and tenderness not just
TO KNOW ABOUT OUR BEEF because of the properly selected breeds of cattle, but
also because of the diet and regime of the livestock
management.
:
Comparison of marbling grades used in different countries:
Marbled meat is meat that contains MIRATORG USA ANADA JAPAN AUSTRALIA
- - various amounts of intramuscular fat,
, giving it an appearance similar to a marble
WHAT IS pattern. The grade of marbling of beef is
Marbling photo
Miratorg
USA beef grades
USA
Canada beef grades
Australia beef grades
marbling grades Japan beef grades
MARBLING . determined by several factors: the amount beef grades
- of intramuscular fat layers, their color,
: and the color and texture of the meat. Extremely Abundant 0-49
MB 8-9
, The higher the marbling grade, the more ( )
. expensive the product is.
. In our facilities, the beef marbling grade
- is assessed by a special automatic scanner Very Abundant 50-99
MB 7-8
that reads all parameters of meat at the ( )
, cut between the 12th and 13th ribs of the
A5
loin cut.
Very
12 13 We use a 4-grade marbling scale. Abundant 0-49 MB 6-7
- . ( )
4 . Prime Prime
Canada
Prime
Abundant
MB 5-6
()
Moderately
Abundant
( )
1 2 3 4 A4 MB 4-5
select choice top choice prime Slightly
Abundant (
)
Moderate
Top Choice MB 3-4
()
A3
Modest Canada
Choice MB 2-3
() AAA
Choice
Small
A2 MB 1-2
()
Slight Canada
Select Select A1 MB 0-1
() A
Traces Canada
Standart GF
() A
14 www.angusbeef.ru 15
MEAT AGING
-
, .
- The dry aging process isquite complicated:
, , 12 : untrimmed bone-in beef issuspended
28 - - in aspecially equipped chamber with
DRY precisely set temperature and humidity.
, -
AGING . - Due toexposure toopen air, there
. isconsiderable weight loss, but itallows
, - , the beef toobtain aunique taste.
. The optimal time for dry aging
, - is28 days.
. 28 .
.
maturing process helps tobreak down and soften muscle . sealed bags. Before packaging, itiscooled
0 . down to0 . The process runs without
fibre, and provide for more tenderness and stronger WET oxygen and lasts for 15 to28 days.
flavour. The meat ismatured for 12 to28 days. The aging AGING 15 28 . The optimal time for wet aging
- is28 days.
process can be wet or dry. 28 .
16 www.angusbeef.ru 17
.
Farms and pastures are
run by several hundred
experienced ranchers.
18 www.angusbeef.ru 19
.
Choosing chilled or frozen meat isnot only about ease
CHILLED OR FROZEN of use, but also about requirements totaste qualities.
90
chilled primals
360
( )
frozen primals
SHELF LIFE
OF BEEF
(days)
- Chilled meat has anumber of advantages. - Frozen meat doesnt lose its taste
. -, (-
First, itispossible touse itwith no )
properties if properly frozen (shock freeze)
additional expenses or time for defrosting. and further properly defrosted. As for
CHILLED Second, chilled meat has better nutritive FROZEN . - nutritional value and nutritive ingredients,
MEAT . -, properties and nutritional value. Itconsists MEAT , itcomes short against fresh chilled meat.
- of high-quality proteins and fats, mineral However, frozen products are the best
. salts, mineral nutrients, amino acids, and . , option if, for whatever reasons, you need
, nearly all vitamins. The only disadvantage , tostock up on meat.
, , - of chilled products istheir shelf life. But
, . today this problem isnot as criticalhigh .
tech production and advanced packaging
. materials extend the meat shelf life in
- vacuum packages.
-
.
20 www.angusbeef.ru 21
550 .
250 .
300 .
The total area of the
feedlot enclosures
is 550 hectares. The feedlot
in the Bryansk region is
250 hectares and another
feedlot in the Oryol Region
is 300 hectares.
22 www.angusbeef.ru 23
BEEF PRIMAL CUTS Beef primal
internal view
Beef primal
external view
Silverside Flat
Top Side
Knuckle
Eye Round
Tenderloin
Shortloin
Short Ribs
Rib Fingers
Chuck Roll
Brisket Boneless
Denver Cut
24 www.angusbeef.ru 25
/
RIBEYE (BONE-IN)
, ,
Ribeye Bone-in, Lip-off Ribeye Bone-in, Lip-on
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
/ CHOICE / 89 2 /1618
107 TOP CHOICE /
Ribeye Bone-in, Lip-on PRIME Wet-aged vacuum 89 kg carton box 2 pcs/1618 kg
/ CHOICE / 67 2 /1214
109 TOP CHOICE /
Ribeye Bone-in, Lip-off PRIME Wet-aged vacuum 67 kg carton box 2 pcs/1214 kg
CHOICE / ~3 3 /~9
1103B PSO1 TOP CHOICE /
Ribeye Bone-in, Lip-off PRIME Dry-aged vacuum ~3 kg carton box 3 pcs/~9 kg
26 www.angusbeef.ru 27
RIBEYE BONELESS
Ribeye, Lip-on Ribeye, Lip-off
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
/ CHOICE/ 67 2 /1214
112 TOP CHOICE/
Ribeye Boneless, Lip-on PRIME Wet-aged vacuum 67 kg carton box 2 pcs/1214 kg
/ 56 2 /1012
CHOICE/
112 TOP CHOICE/
Ribeye Boneless, Lip-off PRIME Dry-aged vacuum 56 kg carton box 2 pcs/1012 kg
28 www.angusbeef.ru 29
RIBEYE STEAKS
Ribeye Steak
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
SHORTLOIN
Shortloin
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
SHORTLOIN STEAKS
PORTERHOUSE STEAK
This steak is made of the lumbar portion of the long
. muscles of the back. On the outer surface of the product, -
1,5 . a layer of subcutaneous fat remains, no thicker than T-Bone Steak
( 1.5 cm. On the one side of the bone there is the flesh
), - of the long muscle (the thin edge) and on the other side
(). is the flesh of the lumbar iliac muscle (tender). The width
32 ( ). , of the tender should be at least 32 mm (in the middle of
. the muscle). The steak is cut whole, without damage.
- T-BONE STEAK
-- T-Bone Steak is prepared from the middle of the spinal
. - lumbar cut. The flesh of the long spine muscles (the thin
( ), edge) is on one side of the bone, while the flesh of the
- (). lumbar-iliac muscle (tender)is on the other side. The size
13 32 . of a tenderloin cut at its broadest point should be from
13 to 32 mm.
-- CLUB STEAK
. This steak is cut from the head section of the spinal Porterhouse Steak Club Steak
( ), lumbar cut. The meat of the long spinal cut (thin edge) is
. on one side of the bone, while the other side has almost no
meat on it at all.
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
STRIPLOIN BONELESS
(1 )
,
Striploin (1 ribs), Boneless, Lip-off
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
(1 ) / CHOICE/ 45 2 /810
180.PSO 2 TOP CHOICE/
Striploin (1 ribs), Boneless, Lip-off PRIME Wet-aged vacuum 45 kg carton box 2 pcs/8-10 kg
(1 ) / CHOICE/ 45 2 /810
180.PSO 2 TOP CHOICE/
Striploin (1 ribs), Boneless, Lip-off PRIME Dry-aged vacuum 45 kg carton box 2 pcs/8-10 kg
STRIPLOIN STEAKS
Striploin Steaks
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
TENDERLOIN
Steaks Cut Filet Mignon
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
NECK AND DENVER CUT
NECK
. - Produced from aforequarter by
- astraightcutfollowing the head removal
, line. Itsposteriorcutting edge lies Neck
. between the second and the third cervical
vertebrae.
- DENVER CUT
, The piece of boneless meat cut from the
, neck central part, Lip-off of sinews and
, rough membranes, the surface is smooth,
. with no deep cuts in the muscle tissue.
Denver Cut
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
~5 3 /~15
~2 4 /~8
116G
Denver Cut Wet-aged vacuum ~2 kg carton box 4 pcs/~8 kg
42 www.angusbeef.ru 43
, ,
CHUCK, BLADE, CHUCK TENDER
CHUCK
Chuck is prepared from a Forequarter
by removing along the natural line of
coalescence between ribs and muscles of
latissimus dorsi, trapezius ( - latissimus dorsi, trapezius and serratus
) serratus ventralis ( ). ventralis. Membrana and fat trimmed.
-
CHUCK TENDER
.
Produced from the chuck cut by removing
asingle muscle (m. supraspinatus) from Chuck
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
~3 3 /~9
~2 4 /~8
114D
Blade Wet-aged vacuum ~2 kg carton box 4 pcs/~8 kg
~1,5 4 /~6
~2,3 3 /~6,9
116D
Chuck Roll Wet-aged vacuum ~2.3 kg carton box 3 pcs/~6.9 kg
44 www.angusbeef.ru 45
BRISKET BONELESS
/
Brisket Boneless
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
/ ~7 2 /~14
120
Brisket Boneless vacuum ~7 kg carton box 2 pcs/~14 kg
46 www.angusbeef.ru 47
SHORT RIBS
AND RIB FINGERS
Rib Fingers
SHORT RIBS
, Cut from the ribs and brisket area of
. acarcass side without cervical or dorsal
vertebrae. Short ribs are cut from the rib
, - and plate primals of 180130 mm in size.
180130 . C Boneless meat content shall be at least 50%
50% - of the prefabricated beef weight.
.
RIB FINGERS
Boneless beef meat taken from the ribs
, and brisket area of acarcass side. Some
- intramuscular fat and connective tissue
. together with surface membranes,
, preserving the natural muscle form, may
, - be considered acceptable.
.
Short Ribs Miratorg Short Ribs
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
~2,2 2 /~4,4
130
Miratorg Short Ribs vacuum ~2.2 kg carton box 2 pcs/~4.4 kg
~3 2 /~6
~2 4 /~8
124A
Rib Fingers vacuum ~2 kg carton box 4 pcs/~8 kg
48 www.angusbeef.ru 49
()
THIN SKIRT (OUTSIDE)
AND THICK SKIRT (HANGING
TENDER)
() THIN SKIRT (OUTSIDE)
- This muscle suspends animals internal
, - organs. The skirt is Lip-off manually from
. adjacent tissues and
THICK SKIRT (HANGING TENDER)
Cut from brisket cut of the upper flat rib,
. should be fully trimmed from fatty and
- connective tissue.
.
()
Thin Skirt (Outside) Thick Skirt (Hanging Tender)
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
, ~1 6 /~6
121C
Thin Skirt (Outside) Wet-aged vacuum ~1 kg carton box 6 pcs/~6 kg
~1,3 4 /~5,2
140
Thick Skirt (Hanging Tender) vacuum ~1.3 kg carton box 4 pcs/~5.2 kg
50 www.angusbeef.ru 51
FLANK AND FLANK STEAK
FLANK
- Cut along the posterior edge of the last
(13-) (13th) rib following the ribs arch; the
; upper cutting line runs parallel with the
75 - backbone of the carcass at 75 mm from the
Flank
; body of the vertebrae; from backside the
; cutting line runs parallel to the buttock to
. the stifle joint; the lower cutting line runs
along the abdominal line.
, FLANK STEAK
. Abdominal center-cut superficial muscles
of the brisket area. Flank Steak
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
6-8 2 /12-16
~1 6 /~6
193
Flank Steak Wet-aged vacuum ~1 kg carton box 6 pcs/~6 kg
52 www.angusbeef.ru 53
,
RUMP, RUMP CENTRAL-CUT
AND RUMP CAP
RUMP Rump
- Cut from the upper part of the hindquarter
, by removing sirloin in one piece from
- ventral surface of lumbar vertebrae and side
- surface of the ilium. The rump is removed
. , by astraight cut commencing at the
junction of the lumbar and sacral vertebrae
, - passing through the cranial point of the hip
, to abdominal musclesof the flank.
.
RUMP CENTRAL-CUT
It is produced from the central part of the
rump (eye of rump). Rough tendons are
( ). - removed; a thin surface film is left.
,
RUMP CAP
.
The upper part of the rump. The piece has
a triangular shape. On the outer side of the
. - piece, a fat layer is no thicker than 10 mm.
.
Rump Central-Cut Rump Cap
10 .
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
4-5 2 /8-10
184
Rump vacuum 4-5 kg carton box 2 pcs/8-10 kg
2-2,5 4 /8-10
184D
Rump Cap vacuum 2-2.5 kg carton box 4 pcs/8-10 kg
() ~0,8 8 /~6,4
184F
Rump Central-Cut vacuum ~0.8 kg carton box 8 pcs/~6.4 kg
54 www.angusbeef.ru 55
SILVERSIDE FLAT
AND EYE ROUND
SILVERSIDE FLAT
Consists of the buttock section muscles
(, , (superficial, middle, accessory and deep)
), removed from the ilium and covered by
asurface membrane and subcutaneous fat.
.
EYE ROUND
Removed from the silverside by separation
along the natural division of two muscles:
, - silverside flat and eye round muscles.
:
Silverside Flat Eye Round
.
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
3-3,5 4 /12-14
171F
Silverside Flat vacuum 3-3.5 kg carton box 4 pcs/12-14 kg
2 6 /~12
171
Eye Round vacuum 2 kg carton box 6 pcs/~12 kg
56 www.angusbeef.ru 57
TOP SIDE
Top Side
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
~6 2 /~12
169
Top Side vacuum ~6 kg carton box 2 pcs/~12 kg
~5 3 /~15
169
Miratorg Top Side, Cap Off vacuum ~5 kg carton box 3 pcs/~15 kg
58 www.angusbeef.ru 59
KNUCKLE
Knuckle
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
5,5-6 2 /11-12
167
Knukle vacuum 5.5-6 kg carton box 2 pcs/11-12 kg
60 www.angusbeef.ru 61
SHIN / SHANK
Osso Bucco shin Boneless Shin/Shank
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
/ ~1,3 4 /~5,2
~10 ~10
BY-PRODUCTS
LIVER
Kidneys
6-7 , Liver is divided into 6-7 equal portions depending on its
, weight, having smooth, wet, glossy or dried up surface
, without fat tissue, large blood vessels and biliary ducts
- and without lymphatic nodes and gall bladder.
, .
KIDNEYS
Whole, without their fatty covering, outer superficial
, , - veins, lymphatic nodes and ureters.
, .
HEART
Heart is cut in two nearly equal parts, without
, pericardium and outer blood vessels, with adherent fat.
, Cuts are made lengthwise and crosswise on the side of the
. cavities
.
Liver Heart
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
~1 4 /~4
1724
Liver vacuum ~1 kg carton box 4 pcs/~4 kg
~1 4 /~4
~450 6 /~2,7
BY-PRODUCTS
Cheeks
TONGUE
, , - A whole, with no cuts and any other damage, without tongue
, , , root trim, lymphatic nodes, part of trachea and hyoid bone;
; . free of blood and mucus
TAIL
25 . - Tails length is no less than 25 cm. Superficial fat should
, 2-3 . be removed, only 2-3 mm of fat layer may be left
CHEEKS
Muscle tissue of the cheeks inner part of the cattle.
. , Superficial fat should be removed, only 2-3 mm of fat
2-3 . layer may be left.
Tongue Tail
. NAMP
- /
Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
~1 4 /~4
1710
Tongue vacuum ~1 kg carton box 4 pcs/~4 kg
~1 4 /~4
1791
Tail vacuum ~1 kg carton box 4 pcs/~4 kg
~1 4 /~4