g. Beef Hindquarter. The hindquarter is the posterior portion of the beef side
remaining after severance at the 12th rib from the forequarter. The 13th rib remains in
h. Eye of Beef. This is the cross-cut surface of the back muscle (longissimus
dorsi), which is exposed when the side of beef is ribbed down. The cross section can
be seen on either quarter and provides the inspector with information about the
thickness of meat, thickness of the covering, color and texture of meat, the amount of
marbling, and presence of defects.
i. Open Beef Side. The open beef side is the left side. It is called this because
of the loose attachment of the kidney knob in the lumbar region, which leaves a space
between the kidney knob and the flesh beneath.
j. Closed Beef Side. The closed beef side is the right side. It is called this
because of the close attachment of the kidney knob in the lumbar region. The kidney
knob hangs lower on the right side than on the left side. In the packing industry, the
right side is referred to as the tight side.
k. Exposed Surface of Lean Tissue. When beef carcasses are split into sides
and ribbed, the gracilis, brisket, neck, and rib eye muscles are exposed. Exposed
muscle tissue (lean meat) deteriorates much faster than when it is covered with fat.
In addition to the terms in paragraph 2-1, the following terms are applicable to a
a. Jugular Furrow / Groove. Towards the anterior, or front aspect of the
forequarter, there is a groove between the neck muscles in which the esophagus,
trachea, and blood vessels were found in the live animal. This groove is called the
b. Foreshank and Shoulder Rose Muscle. On the outside of the forequarter
there are two areas of concern. The first is the foreshank, comprised of the foreshank
muscles and the foreshank bones (radius and ulna). The second is the shoulder rose
muscle, the thin, pink to red cutaneous muscle lying over the outside of the shoulder
c. Rib Eye Muscle. At the separation of the forequarter from the hindquarter
between the 12th and 13th ribs, there is a large exposed muscle called the rib eye
muscle (longissimus dorsi). This muscle is important since the quality of the carcass is
determined, for the most part, according to the characteristics in and around this
muscle, this will be discussed in paragraph 2-5.