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Wholesale cuts of beef

AP

Amanda Pombo

Transcript

WHOLESALE CUTS OF BEEF

Objective: Students will be able to name and identify 8 wholesale cuts of beef, demonstrated by labeling a blank diagram

Wholesale cuts: also known as primals, the larger cuts of meat that are shipped to grocery stores and meat markets

Retail cuts: the family sized or single serving cuts that are purchased at the store

  • 4 major wholesale cuts:

chuck, rib, loin, and round

  • 75% of the carcass weight.
  • 90% of the carcass value.

Miss Pombo

Spring 2012

CHUCK

LOIN

RIB

ROUND

  • From the neck region
  • Most economical cuts
  • 26% of the carcass weight

Retail Cuts:

Boneless Chuck Roast

Pot Roasts

  • Consists of the short loin, sirloin, and tenderloin
  • Very expensive cuts
  • Very tender meat
  • Contains 7 ribs and part of the vertebral bones
  • One of the most desirable in terms of tenderness.
  • The top round, bottom round, eye round, rump, and tip muscles.
  • Versatile and fairly inexpensive

Retail Cuts:

T-Bone Steak

Porterhouse Steak

Retail Cuts:

Rib Roast

Back Ribs

Retail Cuts:

Round Steak

Rump Roast

FLANK

SHANK

PLATE

BRISKET

  • The flank is the area between the body and the hind legs
  • Flank steak is commonly used for fajitas and/or beef jerky
  • AKA "foreshank"
  • Leg portion of a steer/heifer
  • Constant use of this muscle leads to tough, dry meat
  • Best when cooked for a long time in moist heat
  • Lean
  • AKA "short plate"
  • The section that is separated from the Rib
  • Breast or lower chest
  • Cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle
  • Meat has significant amount of connective tissue
  • Slow, moist heat to tenderize

Retail Cuts:

Skirt Steak

Short Ribs

Retail Cuts:

Flank Steak

Retail Cuts:

Shank crosscuts

Lean ground beef

Retail Cuts:

Brisket Whole

Brisket Half

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