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Wholesale cuts of beef
Transcript of Wholesale cuts of beef
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
Boneless Chuck Roast
Contains 7 ribs and part of the vertebral bones
One of the most desirable in terms of tenderness.
Consists of the short loin, sirloin, and tenderloin
Very expensive cuts
Very tender meat
The top round, bottom round, eye round, rump, and tip muscles.
Versatile and fairly inexpensive
The flank is the area between the body and the hind legs
Flank steak is commonly used for fajitas and/or beef jerky
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
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 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