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Copy of Beef

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Thor Erickson

on 9 February 2016

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Transcript of Copy of Beef

Chef Erickson
There Are Two Basic forms
Primal cuts are the larger cuts of meat that are shipped to grocery stores and meat markets.
Retail cuts are the family sized or single serving cuts that are purchased at the store.
Primal Cuts
Primal Cuts > Retail Cuts
There are eight Wholesale cuts that
we get our Retail cuts from.
Chuck Rib
Short Loin Sirloin
Round Flank
Short Plate Shank

Four Major Cuts
The four major cuts on a beef carcass are the round, loin, rib and chuck.
They account for 75% of the carcass weight.
They account for about 90% of the carcass value.

From the neck region.
Most economical cuts.
Makes up 26% of the carcass weight.
Retail Cuts:
Boneless Chuck Roast
Cross Rib Roast
Short Ribs
Pot Roasts
Contains 7 ribs and part of the vertebral bones.
Used for many applications.
One of the most desirable in terms of tenderness.
Back Ribs
Rib Eye Roast
Rib Eye Steak
Rib Steak
Rib Roast-Large
End and Small End
Consists of the loin and short ribs.
One of the most desirable for tenderness.
Typically the most expensive.
Porterhouse Steak
Tenderloin Roast
T-Bone Steak
Tenderloin Steak
Boneless Top Loin Steak
Is the waist of the animal, located between the ribs and round.
Top Sirloin Steak is the favorite cut from this section.
Retail Cuts:
Top Sirloin Steak
Sirloin Steak-
Pin Bone
The primal round consist of the top round bottom round, eye round, rump and tip muscles.
It can be used in multiple applications and is fairly inexpensive.
Fat content is generally 5-8%.
Round Steak
Boneless Rump Roast
Tip Steak
Top Round Roast
Tip Roast
Bottom Round Roast
Top Round Steak
Eye Round 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
Flank Steak Rolls
Short Plate
The plate is sometimes referred to as the plate.
The short plate is the section that is separated from the Rib.
The Retail Cuts Include:
Skirt Steak
Short Ribs
Taken from the breast section beneath
the chuck, under the first five ribs.
Brisket is the most common retail cut.
Weight ranges from
6-12 lbs.
Retail Cuts:
Corned Brisket
Brisket-Whole & Half
Shank Cross Cut
There are eight primal cuts that
we get our Retail cuts from.
Chuck Rib
Short Loin Sirloin
Round Flank
Short Plate Shank/Brisket
Beef Grading

Beef is graded as whole carcasses in two ways:

quality grades - for tenderness, juiciness, and flavor.
yield grades - for the amount of usable lean meat on the carcass.
There are eight quality grades for beef.
Quality grades are based on the amount of marbling
(flecks of fat within the lean), color, and maturity.

Quality Grades:

Prime grade
is produced from young, well-fed beef cattle.
It has abundant marbling and is generally sold in restaurants
and hotels. Prime roasts and steaks are excellent for dry-heat
cooking (broiling, roasting, or grilling).

Choice grade is high quality,
but has less marbling than Prime.
Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if "braised" — roasted, or simmered with a small amount of liquid in a tightly covered pan.

Select grade
is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.

grades are frequently sold as ungraded
or as "store brand" meat.

Utility, Cutter,
grades are seldom, if ever,
sold at retail but are used instead to make ground beef
and processed products.
Grading review-
Yield Grades-
The USDA yield grades are rated numerically and are
1, 2, 3, 4, and 5. Yield Grade 1 denotes the highest yielding
carcass and Yield Grade 5, the lowest. According to USDA,
all quality-graded beef carcasses must also be yield
Full transcript