Beef It’s What’s for Dinner!

1. BeefIt’s What’s for Dinner!

2. Wholesale Cuts 5 4 3 2 1 6 8 7 9 10

3. 1 Chuck 2 Rib 3 Short Loin 4 Sirloin 5 Rump 6 Round 7 Flank 8 Shortplate 9 Brisket 10 Shank Wholesale Cuts

4. Retail Cuts

5. Marbling and Fat Fat surrounds muscles Marbling is fat that runs through the muscle The leaner the cut, the tougher the meat is to chew

7. Steak vs Roast? • Steak is a thin slice from a muscle mass • Roast is the whole muscle mass from a particular area

8. Methods of cooking

9. Broil * Grill * Panfry • Fast cooking • High heat • Short time

10. Stew • Slow cooked in heavy pan with liquid added

11. Roast • Slow cooked in oven roasting pan

12. Chuck

13. Chuck • Characteristics: • Heavy muscle • Less tender • Best used for: • Stew Meat • Pot Roast • Cooking method: • Braise • Stew

14. Rib

15. Rib • Characteristics: • Most tender • Most marbling • Best served as: • Steak • Roast • Cooking method: • Grill • Roast

16. Short Loin

17. Short Loin • Characteristics: • Most tender • Most marbling • Best used for: • Steak • Roast • Cooking method: • Grill • Roast

18. Sirloin

19. Sirloin • Characteristics: • Tender • Light marbling • Best used for: • Steak • Cooking method: • Broil • Grill

20. Round

21. Round • Characteristics: • Tender • Less marbling • Best used for: • Steak & Roast • Cooking method: • Broil • Grill

22. Round Steak

23. Top Round Steak

24. Flank

25. Flank • Characteristics: • Tough • Less marbling • Best used for: • Stew • Stuffed • Cooking: • Braise or Stew

26. Shortplate

27. Flank Steak

28. Brisket

29. Brisket • Characteristics • Tough • Less marbling • Best used for: • Corned Beef • Stew • Cooking method: • Braise • Stew • Boil

30. Shank

31. Shank

33. Hamburger

34. Stew Meat

35. Summary • More marbling • Most tender • Less cooking time • Less marbling • Less tender • More cooking time and with liquid added