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BEEF. What you need to know as a consumer. Terms. Carcass = the muscle, bone and fat associated with the slaughter of an animal after removal of the head, hide, feet and internal organs are removed
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BEEF What you need to know as a consumer
Terms Carcass = the muscle, bone and fat associated with the slaughter of an animal after removal of the head, hide, feet and internal organs are removed Wholesale Cuts (primal cuts) = the large sections of beef created by the butcher’s first cuts on a carcass Retail Cuts = the cuts of meat the consumer buys
Retail Cuts – most obvious • Back Ribs & Rib Roast • Corned Brisket • Flank Steak • Chuck Eye Roast • Round Steak • Sirloin Steak Rib Brisket / Fore Shank Flank / Short Plate Chuck Round Sirloin
Retail Cuts - Chuck • Short Ribs • Boneless Chuck Pot Roast • Cross Rib Pot Roast • Mock Tender
Retail Cuts – Flank & Short Plate Skirt Steak – used for Fajitas
Retail Cuts - Round • Boneless Rump Roast • Tip Steak
Retail Cuts – Short Loin • T-Bone Steak • Porterhouse Steak • Tenderloin Roast
Miscellaneous Other Cuts • Ground Beef • Cubed Steak Variety Meats = meats taken from other parts of the animal besides skeletal muscles • Tongue • Liver • Heart
Beef Carcass Evaluation Two forms of grading: 1. Quality Grading 2. Yield Grading
Beef Carcass Evaluation 1. Quality Grading = a grade that reflects flavor, tenderness, and juiciness and is determined by estimating the amount of marbling and the animal’s age Marbling: desirable presence of fat in the muscle Maturity: age (size, shape, hardening of cartilage)
Beef Carcass Evaluation 2. Yield Grading = carcass cutablility Cutabililty = The % of boneless, closely trimmed, retail cuts from wholesale carcass cuts
9 Degrees of Marbling • Abundant • Moderately Abundant • Slightly Abundant • Moderate • Modest • Small • Slight • Traces • Practically devoid
Quality Grading - Maturity Young Animals (A&B) Prime Choice Select Standard Old Animals (CDE) Commercial Utility Cutter Canner
Yield Grading Expressed in numbers 1-5 # 1 = Best # 5 = Worst Leanest Most fat Most muscle Least muscle
Measuring Yield Place grid over actual loin Place dark square so that it covers the loin eye Count the dots within the loin eye outside the blocked area. Count only those areas that lie within the loin eye. Add the number of dots to the 80, 90, or 100 enclosed in the dark box. Divide your total by 10 to get the area in square inches
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