Restructured Whole-Tissue Meats 401allows the needed quantity of cubes to be
poured out of the package, leaving the
remaining cubes in the package until needed)
are shown in Figure 23.1. Beef middle cuts
such as the tenderloin, strip loin, and cube
roll (rib - eye roll) are considered premiumfore - or hindquarter of the carcass can be
used. Some of the muscles and cuts from beef
and lamb carcasses that were successfully
restructured into whole - tissue steaks or free -
fl ow individually quick - frozen cubes (meat
cubes with individual cubes separated, which
Figure 23.1. Whole - tissue restructured products from the intact muscles/cuts of beef and lamb carcasses.