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Wholesale cuts of beef

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Amanda Pombo

on 1 May 2012

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Transcript of Wholesale cuts of beef

Miss Pombo
Spring 2012
Objective: Students will be able to name and identify 8 wholesale cuts of beef, demonstrated by labeling a blank diagram
4 major wholesale cuts:
chuck, rib, loin, and round
75% of the carcass weight.
90% of the carcass value.

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

Retail Cuts:
Boneless Chuck Roast
Pot Roasts
Contains 7 ribs and part of the vertebral bones
One of the most desirable in terms of tenderness.
Retail Cuts:
Rib Roast
Back Ribs
Consists of the short loin, sirloin, and tenderloin
Very expensive cuts
Very tender meat
Retail Cuts:
T-Bone Steak
Porterhouse Steak
The top round, bottom round, eye round, rump, and tip muscles.
Versatile and fairly inexpensive
Retail Cuts:
Round Steak
Rump Roast
The flank is the area between the body and the hind legs
Flank steak is commonly used for fajitas and/or beef jerky
Retail Cuts:
Flank Steak
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
AKA "short plate"
The section that is separated from the Rib
Retail Cuts:
Skirt Steak
Short Ribs
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
Retail Cuts:
Shank crosscuts
Lean ground beef
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:
Brisket Whole
Brisket Half
Full transcript