An Evaluation of the Extended Sirloin Cap Coulotte

Authors

Justine J. Hosch, University of Nebraska-LincolnFollow
Kim Varnold, University of Nebraska-LincolnFollow
Lasika S. Senaratne Senaratne, University of Nebraska-LincolnFollow
Michelle E. Semler, University of Nebraska-Lincoln
M.D. Chao, University of Nebraska-Lincoln
Chris R. Calkins, University of Nebraska-LincolnFollow

Date of this Version

2013

Citation

Published in 2013 Nebraska Beef Cattle Report.

Comments

Copyright © 2013 The Board of Regents of the University of Nebraska. Used by permission. All rights reserved.

Abstract

Fabrication methods for the beef carcass are strongly based on tradition. Extended sirloin caps were removed with a knife prior to round/sirloin fabrication. Steaks from the cap were cut parallel or perpendicular to muscle fiber direction. Steaks, regardless of cutting style, were more tender, juicier, and had less connective tissue towards the anterior of the cap. Lower shear force values also occurred at the anterior tip. Steaks cut parallel to muscle fiber direction had lower shear force values compared to perpendicular cut steaks.