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    Retail Cutschart Poster Digital

    Uploaded by

    Singamandawa Monarch Bali

    Copyright:

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

    Retail Cutschart Poster Digital

    Uploaded by

    Singamandawa Monarch Bali
    31 views1 page

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    31 views1 page

    Retail Cutschart Poster Digital

    Uploaded by

    Singamandawa Monarch Bali

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    CHUCK

    RIB
    LOIN
    SIRLOIN ROUND BEEF CUTS
    AND RECOMMENDED COOKING METHODS
    BRISKET
    PLATE FLANK

    CHUCK RIB LOIN SIRLOIN ROUND INGREDIENT CUTS

    | LEAN | LEAN
    Arm Chuck Roast Cross Rib Chuck Roast Prime Rib Roast Porterhouse Steak Top Sirloin Steak Top Round* Kabobs*

    | LEAN | LEAN | LEAN


    Arm Chuck Steak Shoulder Roast Ribeye Steak, Bone-In T-Bone Steak Top Sirloin Petite Top Round Stew Meat
    Roast Steak*

    | LEAN | LEAN | LEAN | LEAN


    Blade Chuck Roast Shoulder Steak* Back Ribs Strip Steak, Bone-In Top Sirloin Filet Bottom Round Strips
    Roast

    | LEAN | LEAN | LEAN


    Blade Chuck Steak* Ranch Steak Ribeye Roast, Boneless Strip Steak, Coulotte Roast Bottom Round Cubed Steak
    Boneless Steak*

    | LEAN | LEAN | LEAN


    7-Bone Chuck Roast Flat Iron Steak Ribeye Steak, Boneless Strip Petite Roast Coulotte Steak Bottom Round Ground Beef and
    Rump Roast Ground Beef Patties

    | LEAN | LEAN | LEAN | LEAN


    Chuck Center Roast Top Blade Steak Ribeye Cap Steak Strip Filet Tri-Tip Roast Eye of Round Roast Shank Cross-Cut

    | LEAN | LEAN | LEAN | LEAN | LEAN


    Denver Steak Shoulder Ribeye Petite Roast Tenderloin Roast Tri-Tip Steak Eye of Round Tenderloin Tips
    Petite Tender Steak*

    BRISKET PLATE & FLANK


    | LEAN | LEAN | LEAN | LEAN | LEAN
    Chuck Eye Roast Shoulder Petite Ribeye Filet Tenderloin Steak Petite Sirloin Steak Brisket Flat Inside Skirt*
    Tender Medallions (Filet Mignon)

    | LEAN
    Chuck Eye Steak Short Ribs, Bone-In Sirloin Bavette Steak Brisket Point Flank Steak*
    KEY TO RECOMMENDED COOKING METHODS

    Grilling Oven Roasting Stewing

    Braising Skillet-to-Oven Stir-Fry


    Country-Style Ribs Short Ribs, Bone-In*

    Broiling Skillet Cooking Pressure | LEAN


    These cuts meet A cut of cooked fresh meat is considered “lean”
    Cooking the government when it contains less than 10 grams of total fat, 4.5
    *Marinate before guidelines for lean,
    based on cooked
    grams or less of saturated fat and less than 95
    mg of cholesterol per 100 grams (3½ oz) and per
    cooking for servings, visible fat RACC (Reference Amount Customarily Consumed),
    © 2021 Cattlemen’s Beef Board and Indirect Grilling Smoking best results trimmed. which is 85 grams (3 oz).
    National Cattlemen’s Beef Association
    ARMS#

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