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TONGUES, FRENCH |
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DESCRIPTION: The horseshoe shaped hyoid bone is cut at the soft cartilage joint and should protrude no more than one-quarter of an inch from the - heel area. The epiglottis is split and the heel is squared, splitting the two salivary glands in the fat area of the heel. The fat remaining in the heel area should not exceed one-half of an inch. Any excess pieces of fat should be removed and the fat under the blade should average one-quarter of an inch. Trimmable fat per tongue should not exceed 6%. These specifications apply to all tongue production regardless of their grade type. Grade types are as follows:
No. 1 White Tongues - no external cuts in the blade of the tongue. Should be all white with no spotted or black pigmentation in the blade area.
No. 1 Black Tongues - no external cuts in the blade of the tongue. Tongues which are spotted or have black pigmentation are included in this grade type.
No. 2 Tongues - all tongues which have any type of cut into the blade area.
The yield per head for tongues is 3.00 pounds per
1000 pounds of live weight.
PACKAGING: Packed in thirty pound boxes that measure 173/80 x 14-3/8m x 3-7/8". Tongues are individually wrapped with a saran-type poly. The wrap is drawn very tightly around the tongue and folded under the blade area. After the rice-paper insert has been placed on each tongue the blade area should be drawn into the heel area of the tongue during wrapping and the tips should be folded down under the heel. Tongues are packed eight to a box and are strapped closed. They are labeled "Beef Tongues" in both English and French on the carton side.
CUSTOMER BASE: Tongues have a consistent demand throughout the United States, Mexico and France.
CUSTOMER UTILIZATION: Tongues are primarily used as a retail item, however, there are some processors that skin tongues and include them in their processed meat formulas.
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