Logo Logo
Switch Language to German
Gminder, Konstanze B.; Friker, Jutta; Stolle, Andreas; Liebich, Hans-Georg (2006): Beitrag zur Systematisierung von Rindfleischteilstücken unter besonderer Berücksichtigung der DLG-Schnittführung und des DFV-Schnittes. In: Archiv für Lebensmittelhygiene, Vol. 57, No. 5: pp. 153-158
Full text not available from 'Open Access LMU'.


The dissection of carcasses is an operating process consisting of numerous, modifiable single steps, which are only limited in their variability by the anatomic conditions of the animal. Within this framework different factors influence the dissection, as for example the requirements of a specific enterprise, the intended use of the meat orthe training of the butcher. The methods of dissection employed and the names of the different sections are correspondingly manifold. The DLGdeveloped a standardized method of dissection in the 1950s serving as the basis for scientific research. In the framework of the so called DLG cutting line the multitude of German terms was related to standardized sections. The change in consumer behaviour, especially the increased demand for meat to be fried quickly, shortly afterwards necessitated amore sophisticated approach. The DFV met these requirements by the adoption of the DFV cut. The investigations conducted in an accredited butchery and a butcher school in southern Germany show that in practice elements of both the DLG and the DFV cut are being applied. The reason for this is that said cuts on the one hand are based on each other in respect to some sections (top bit and rump), while on the other hand differing only marginally in respect to other sections (brisket, flatribs). Furthermore, in individual cases forms of cutting specific to acertain enterprise can be observed, which are arranged so as to conform to the special, partly foreign customer preferences. The names of the different sections applied in many cases differ from the standardized names as specified by the DLG cut and furthermore vary between different institutions. Nevertheless it can be noted that the standard names are known, and different appellations can be judged as traditional or regional peculiarities, which seem worth preserving and do not require adjustment. The systemization of the sections of beef by the parts of muscles thatform them facilitates the transfer of results of scientific studies to the commercial terminology, and therefore constitutes a direct link between science and craftsmanship.