Characterization of the Muscles within the Beef Forequarter

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Abstract
Thirty‐four muscles/muscle groups, each 0.1 kg or greater, were dissected from each of 16 forequarters to establish a data base of individual muscle traits. Individual muscle yields, tenderness profiles, and chemical analyses indicated the muscles within the forequarter are extremely variable. The Serratus ventralis (SRV), Infraspinatus (INF) and Triceps brachii complex (lateral, long and medial heads, TBT, TBL and TBM, respectively), which are several of the larger muscles/muscle groups within the forequarter, possess tenderness profiles comparable to the Longissimus dorsi (LGD). This study suggests that maximum utilization of the beef forequarter may best be achieved when individual muscles are fabricated and marketed according to their size, tenderness potential and composition.