Methods for carcass preparation in beef processing

A method comprising:

• after at least hide removal and pathogen cleaning of a beef carcass, performing one or more carcass preparation operations on the beef carcass, wherein the one or more carcass preparation operations are performed on the beef carcass to produce a modified beef carcass while a temperature of the beef carcass is above 80° F.;
• cooling the modified beef carcass after performing the one or more carcass preparation operations on the beef carcass to cause the modified beef carcass to be chilled to below 44° F. during cooling of the modified beef carcass after the one or more carcass preparation operations are performed on the beef carcass;
• and
• after cooling the modified beef carcass to below 44° F., performing fabrication floor processing on the modified beef carcass to separate the modified beef carcass into primal cuts,
• wherein the one or more carcass preparation operations comprise at least one of:
• boning of a neck bone of the beef carcass;
• marking at least one of a brisket bone oyster, a round oyster, a top sirloin, a flank steak, or rib cap muscles of the beef carcass;
• at least one of pre-seaming between a top round and a round eye of the beef carcass of the beef carcass, pre-seaming between the round eye and a bottom round flat of the beef carcass of the beef carcass, or pre-seaming between a sirloin tip and the bottom round flat of the beef carcass;
• peeling a banana shank of the beef carcass;
• dropping a rear portion of a tri-tip of the beef carcass;
• chining of a chuck bone of the beef carcass;
• removing a back strap of the beef carcass;
• removing a flank steak membrane of the beef carcass;
• or
• trimming or removing at least one of internal pelvic fat, bottom round fat, loin area fat, tri-tip fat, or shoulder area fat of the beef carcass.