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Beef Notes

Beef Notes. Chuck. Short Loin. Sirloin. Rib. Brisket and Shank. Round. Short Plate and Flank. General info for most meats: Fat = Moisture and tenderness (marbling) two types – subcutaneous, intramuscular High Connective Tissue = less tender meat

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Beef Notes

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  1. Beef Notes

  2. Chuck Short Loin Sirloin Rib Brisket and Shank Round Short Plate and Flank

  3. General info for most meats: • Fat = Moisture and tenderness (marbling) • two types – subcutaneous, intramuscular • High Connective Tissue = less tender meat • Increased exercise = increased muscle development, less fat accumulation and increased connective tissue = less tender • Each carcass is graded and then assessed for its potential to yield quality market cuts

  4. The First Cuts: • Following grading it is cut into several large pieces called PRIMALS • Each primal is then cut into a few chunks called Sub-Primals • Sub-primal are divided into the cuts purchased in the market • NOT EVERY CARCASS WILL YIELD EVERY MARKET (fabricated) CUT, some cuts are combined to make other cuts

  5. Grades of Beef: • the grade of an animal is based on the amount of fat • Prime – High in fat • inter-muscular (between muscles and its fat cap) • intra-muscular (marbling) • Ex: Prime Rib, $10 to $12 per pound

  6. Grades of Beef • Choice – Moderate amount of fat • Less inter + intra muscular • Ex: “Standing Rib Roast” $7 to $9 per pound

  7. Grades of Beef • Select – • Little intra muscular fat (marbling) • Small or non-existent fat cap • Lower end markets • Ex: Roast $3 to $5 per pound

  8. Typical Cuts from Choice Beef: • Chuck – roasts, cube steak, stew meat, ground beef. • High connective tissue = moist heat methods • Rib – Rib roasts, rib eye steaks, short ribs • Lots of marbling = very flavorful • Brisket/Shank – corned beef, beef shank, pastrami • Very tough

  9. Primals Cont… • Short Lointhe best steaks including fillet mingons • Very expensive • Lots of marbling and quite flavorful • Short Plate more ribs and lesser steaks • Relatively cheap • No marbling and heavily grained • Best marinated

  10. Primals Cont… Sirloin – roasts and steaks of various titles • Tender and flavorful, but not quite up to the short loin Flank – ground beef, flank steak, London broil • Flavorful but tough Round – roasts and round steaks of various titles • Flavorful and fairly tender if cooked by moist methods • Cuts become less tender the farther rear-ward you move on the animal.

  11. Veal • Beef that is less than 9 months old • Fewer primals, due to the small size of the animal • The meat is pale in color and very tender due to age, feed and limited activity

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