Scribd Logo
Upload

Welcome to Scribd!

  • 119 views

    Beef Wholesale Cuts

    Uploaded by

    Anna Rose Mahilum Lintag
    There are two basic cuts of beef - wholesale cuts which are larger cuts shipped to stores, and retail cuts which are purchased by consumers. There are eight wholesale cuts that retail cuts come from: chuck, rib, short loin, sirloin, round, flank, plate, and shank. The four major wholesale cuts - round, loin, rib, and chuck - make up 75% of the carcass weight and 90% of the carcass value.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd

    Beef Wholesale Cuts

    Uploaded by

    Anna Rose Mahilum Lintag
    119 views17 pages
    There are two basic cuts of beef - wholesale cuts which are larger cuts shipped to stores, and retail cuts which are purchased by consumers. There are eight wholesale cuts that retail cuts come from: chuck, rib, short loin, sirloin, round, flank, plate, and shank. The four major wholesale cuts - round, loin, rib, and chuck - make up 75% of the carcass weight and 90% of the carcass value.

    Original Description:

    Beef wholesale cuts Instructions

    Copyright

    © © All Rights Reserved

    Available Formats

    PPT, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    There are two basic cuts of beef - wholesale cuts which are larger cuts shipped to stores, and retail cuts which are purchased by consumers. There are eight wholesale cuts that retail cuts come from: chuck, rib, short loin, sirloin, round, flank, plate, and shank. The four major wholesale cuts - round, loin, rib, and chuck - make up 75% of the carcass weight and 90% of the carcass value.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    119 views17 pages

    Beef Wholesale Cuts

    Uploaded by

    Anna Rose Mahilum Lintag
    There are two basic cuts of beef - wholesale cuts which are larger cuts shipped to stores, and retail cuts which are purchased by consumers. There are eight wholesale cuts that retail cuts come from: chuck, rib, short loin, sirloin, round, flank, plate, and shank. The four major wholesale cuts - round, loin, rib, and chuck - make up 75% of the carcass weight and 90% of the carcass value.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 17

    BEEF WHOLESALE

    CUTS
    By: Lheo Fernando Fonseca
    There Are 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.


    Wholesale Cuts
    Wholesale Cuts>Retail Cuts



    There are eight Wholesale cuts that
    we get our Retail cuts from.
    Chuck Rib
    Short Loin Sirloin
    Round Flank
    Plate Shank

    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.
    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

    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
    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
    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-
    Pin Bone


    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
    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
    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 Include:
    Skirt Steak
    Short Ribs
    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

    Review
    There are eight Wholesale cuts that
    we get our Retail cuts from.
    Chuck Rib
    Short Loin Sirloin
    Round Flank
    Plate Shank

    You might also like