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Primal and Sub-Primal Cuts
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Transcript
Some Retail Cuts Of a Round are....
- Top Round Steak
- Bottom Round Roast
- Bottom Round Steak
- Bottom Round Rump Roast
- Eye of Round Roast
- Eye of Round Steak
References
- http://en.wikipedia.org/wiki/Primal_cut
- http://www.certifiedsteakandseafood.com/css-institute/beef/primal-cuts-of-beef
Some Retail Cuts that comes from the Rib are...
- Ribeye Roast, Bone-in
- Ribeye Staek, Bone-in
- Back Ribs
- Ribeye Roast, Boneless
- Ribeye Steak, Boneless
- Ribeye Cap Steak
- Ribeye Petite Roast
- Ribeye Filet
What is a primal cut?
What is a Sub-Primal Cut?
More Pictures
Primal Cuts of beef
A beef carcass is first divided into primal cuts. Each primal cut is then reduced into subprimal cuts. Individual portions derived from subprimal cuts are referred to as fabricated cuts. The primal cuts of beef are: Chuck, Brisket, Shank, Rib, Short Plate, Loin, Flank, Round.
A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the beef round, loin, rib, and chuck or the swine ham, loin, Boston butt, and picnic
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