bovine.unl.eduBovine Myology

Skip to main content University of Nebraska–Lincoln Log In Search Search Form Close Search Submit Institute of Agriculture and Natural Resources Menu Search Log In Home Development Credits Languages English Chinese Japanese Korean Russian Spanish 3D 3D Rotation 3D Muscle ID Bones Bone Descriptions Skeleton Muscles Muscle Descriptions Crossections Lateral Views Muscle Profiling Fabrication Fabrication Videos Sub-primals Graphs/Charts Glossary Food Safety Guidelines FSIS Others like AFFI" Others like AFFI Labelling instructions Facilities Simulation software Instruments About Us Faculty Publications & Presentations Enquiry Muscle Anatomy Skeletal Anatomy Processing Characteristics and Consumer Acceptability The beef carcass is made up of over a hundred different muscles. These muscles have different properties which affect processing characteristics and consumer acceptability. There has been a continued trend to separate muscles, based on these characteristics, to better market them. Today the majority of the cuts found in the retail meat counter are boneless, therefore providing the need for knowledge of the musculature of the beef animal. Research has recently been conducted to profile the physical and chemical characteristics of beef muscles to more fully realize their value. This information will aid the processor in development and preparation of new products based on the inherent properties of each muscle. Additional information on each muscle was collected including: name, origin, insertion, action, innervation, and blood supply. This is included to assist in the understanding of muscular and skeletal anatomy. There were eleven different sections developed to view the muscular and skeletal anatomy of the carcass. Explore the site Beef Stats The U.S. plays a major role in the beef industry! 50% A 3oz serving of beef supplies 50% of the Daily Value for protein. 2nd The Infraspinatus muscle of the Flat Iron Steak is the second most tender muscle in the beef carcass. 130 Million More than 130 million pounds of Flat Iron and Petite Tender combined were sold in retail and foodservice in 2013. All content found on this site is checkoff-funded unless indicated otherwise. Contact Steven Jones, Professor Animal Science Department A213e Animal Science Building Lincoln , NE 68583-0908 (402)472-5566 (402)472-6362 sjones1@unl.edu Related Links Beef Research Beef Nutrition Beef Innovations Group Beef for Foodservice Beef for Retail Beef Quality Assurance Facts About Beef My Beef Checkoff Campus Links Directory Employment Events Libraries Maps News Office of the Chancellor Report an Incident Policies & Reports Emergency Planning and Preparedness Institutional Equity and Compliance Notice of Nondiscrimination Privacy Policy Security and Fire Safety Report Student Information Disclosures UNL web framework and quality assurance provided by the Web Developer Network · QA Test University of Nebraska–Lincoln Established 1869 · Copyright 2019 Some parts of this site work best with JavaScript enabled....