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Beef Cuts and Retail

Beef Cuts and Retail. Where it all comes from!. THE TWO BASIC CUTS. Wholesale cuts are the larger cuts of meat that are shipped to grocery stores and meat markets. Retail cuts are the family sized or single serving cuts that are purchased at the store. The WHOLESALE CUTS. Chuck Short Loin

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Beef Cuts and Retail

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  1. Beef Cuts and Retail Where it all comes from!

  2. THE TWO BASIC CUTS • Wholesale cuts are the larger cuts of meat that are shipped to grocery stores and meat markets. • Retail cuts are the family sized or single serving cuts that are purchased at the store.

  3. The WHOLESALE CUTS • Chuck • Short Loin • Round • Plate • Rib • Sirloin • Flank • Shank

  4. FOUR Major CUTS • The four major cuts on a beef carcass are the round, loin, rib and chuck. • They account for 75% of the carcass weight. • They account for about 90% of the carcass value.

  5. CHUCK • - From the neck region. • - Most economical cuts. • - Makes up 26% of the carcass weight. • - Retail Cuts: • + Boneless Chuck Roast • + Cross Rib Roast • + Short Ribs • + Pot Roasts

  6. Rib • - Contains 7 ribs and part of the vertebral bones. • - Used for many applications. • - One of the most desirable in terms of tenderness. • - Retail Cuts • + Back Ribs • + Rib Eye Roast • + Rib Eye Steak • + Rib Steak • + Rib Roast-Large End and Small End

  7. Short Loin • -Consists of the loin and short ribs. • -One of the most desirable for tenderness. • -Typically the most expensive. • - Retail Cuts • + Porterhouse Steak • + Tenderloin Roast • + T-Bone Steak • + Tenderloin Steak • + Boneless Top Loin Steak

  8. Sirloin • - Is the waist of the animal, located between the ribs and round. • - Top Sirloin Steak is the favorite cut from this section. • - Retail Cuts: • + Top Sirloin Steak • + Sirloin Steak- Pine Bone

  9. Round • - The primal round consist of the top round bottom round, eye round, rump and tip muscles. • - It can be used in multiple applications and is fairly inexpensive. • - Fat content is generally 5-8%. • - Retail Cuts • + Round Steak • + Boneless Rump Roast • + Tip Steak • + Top Round Roast • + Tip Roast • + Bottom Round Roast • + Top Round Steak • + Eye Round Roast

  10. Flank • - The flank is the area between the body and the hind legs. • - Flank steak is commonly used for fajitas and/or beef jerky. • - Retail Cuts: • + Flank Steak • + Flank Steak Rolls

  11. Plate • - The plate is sometimes referred to as the short plate. • - The plate is the section that is separated from the Rib. • - The Retail Cuts • + Skirt Steak • + Short Ribs

  12. Fore Shank & Brisket • - Taken from the breast section beneath the chuck, under the first five ribs. • - Brisket is the most common retail cut. • - Weight ranges from • 6-12 lbs. • - Retail Cuts: • + Corned Brisket • + Brisket-Whole & Half • + Shank Cross Cut

  13. BIBLIOGRAPHY • "Cut Charts." Beef Retail. The Beef Checkoff. Web. 19 Apr. 2012. <http://beefretail.org/beefcutcharts.aspx>. • AND A BIG THANKS TO MR. KOPRIVA!!!! • TEACHER OF AGRISCIENCE 336

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