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Cuts of Beef

Cuts of Beef. Lesson 3 Unit – Meats Advanced Livestock. Primal / Wholesale Cuts. Brisket Chuck Flank Loin Plate Rib Round Shank Variety Meats Various. Retail Cuts - Brisket. _____________ Layer of ____ around cut Has Stripes of fat Forms a _________ Cook in _________.

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Cuts of Beef

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  1. Cuts of Beef Lesson 3 Unit – Meats Advanced Livestock

  2. Primal / Wholesale Cuts • Brisket • Chuck • Flank • Loin • Plate • Rib • Round • Shank • Variety Meats • Various

  3. Retail Cuts - Brisket _____________ • Layer of ____ around cut • Has Stripes of fat • Forms a _________ • Cook in _________

  4. Retail Cuts - Chuck ____________ • Notice _____ bone in the center • ________ circular sections to this cut • If cut thin, it would be the __________

  5. Retail Cuts - Chuck _____________ • Notice the _______ bone • Notice connection to the _______ • Notice _________ • If cut thinner, it would be _______ steak • Forms a fat “__”

  6. Retail Cuts - Chuck _____________ • Notice bone that looks like ___ • Looks similar to blade roast but contains the ___ bone • If cut <__” then it is a steak

  7. Retail Cuts - Flank ___________ • Notice ________________ running through the length of the steak • Only steak that only contains 1 entire large _____________ • Can be tough to chew, cook __________ • Make cuts to _________

  8. Retail Cuts - Loin ________________ • Notice the ___-bone • Contains a extra _________ than T-Bone Steak • Larger __________

  9. Retail Cuts - Loin ______________ • Notice the __-bone • __________ muscle

  10. Retail Cuts - Loin ____________ • Large _____ muscle • May contain ______ bone • Often is _________

  11. Retail Cuts - Loin ______________ • Small cut of meat • Usually _______ • Can buy as ______

  12. Retail Cuts - Loin _____________ • Notice large ____ muscle • Notice __________ • Notice part of the ___________

  13. Retail Cuts - Plate _________ • Notice the _______________ • Notice ______ and ______ placement

  14. Retail Cuts - Rib __________ • Has _______-over muscle • Contains __ eye muscles, one is ___________ • Could be ________

  15. Retail Cuts - Rib ______________ • Contains a portion of ____ and _____________ • Contains only __ eye of muscle

  16. Retail Cuts - Round _____________ • Notice large ____ bone • Contains __ muscles (Top round, bottom round, eye of round)

  17. Retail Cuts - Round __________________ • Heavy band of ___ tissue • Steak contains __ muscles

  18. Retail Cuts - Round __________________ • Usually _________ • External fat layer on at least __ sides

  19. Retail Cuts - Round __________________ • Note cover of fat across the _______ • Cut surface along _______ • Looks like a guy wearing his ______ sideways

  20. Retail Cuts - Round ___________ • Contains _____ muscles in 1 large mass • Served as ______ a lot

  21. Retail Cuts - Shank ________________ • 3-4 separate muscles with large _______

  22. Retail Cuts - Variety ________ ________ ________ _______

  23. Retail Cuts - Various _____________ ___________ ___________

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