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After studying this unit

After studying this unit. You will be able to: Identify the primal, subprimal and fabricated cuts of beef Perform basic butchering procedures Apply appropriate cooking methods to several common cuts of beef.

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After studying this unit

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  1. After studying this unit • You will be able to: • Identify the primal, subprimal and fabricated cuts of beef • Perform basic butchering procedures • Apply appropriate cooking methods to several common cuts of beef

  2. Beef is the meat of domesticated cattle. (8,000 yrs)Although Americans are consuming less beef today than we once did, we still consume far more beef than any other meat. 2010: 26.4 billion lbs. compared to 2002: 27.9 billion lbs. (Source: USDA.gov)Beef’s flavor stands up to almost any sauce or seasoning. Beef Overview

  3. Primary Cuts • The steer is cut into four pieces (quarters) down the backbone and between the 12th and 13th ribs • First the carcass is split down the backbone • Then each half is divided between the 12th and 13th ribs into • Forequarter • Hindquarter Forequarter Hindquarter

  4. The Skeletal Structure of a Steer

  5. Forequarter Chuck Brisket and shank Rib Short plate Hindquarter Short loin Sirloin Flank Round Primal Cuts of Beef

  6. The Primal Cuts of Beef

  7. Fabricated Cuts or Subprimal

  8. IMPS/NAMP • IMPS: Institutional Meat Purchase Specifications • Means the USDA approved the specifications for fresh beef, lamb and pork. • Describes in great detail each cut of meat, with illustrations and photographs. • Assigns meats a number used to identify the various meat cutting cuts using a nationwide system. Ex: 116A Beef Chuck, Chuck Roll. • NAMP: North American Meat Processors Association. • They have been issuing a Meat Buyer/s Guide since 1963.

  9. Boxed Beef • Industry terminology for primal and subprimal cuts of beef that are vacuum-sealed and packed into cardboard boxes for shipping from the packing plant to retailers and food service operations

  10. Organ Meats (Offal) • Liver • Heart • Kidney • Tongue • Tripe (stomach lining) • Sweetbreads • (thymus glands) • Extremities • Oxtail Tripe

  11. Nutrition • Beef is a major source of protein and the primary food source: • zinc • B vitamins: B6, B12 • Iron • Zinc • Niacin

  12. Fat • Marbling • Whitish streaks of inter- and intra-muscular fat • Causes meat to be juicy and tender • Subcutaneous • Exterior fat; the fat layer between the hide and muscles • Usually trimmed to ¼ inch during butchering

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