BEEF WHOLESALE CUTS

Introduction to AgricultureIntroduction to Agriculture

There Are Two Basic Cuts

Wholesale cutsWholesale cuts are the larger are the larger cuts of meat that are shipped to cuts of meat that are shipped to grocery stores and meat markets.grocery stores and meat markets.

Retail cutsRetail cuts are the family sized or single are the family sized or single

serving cuts that are purchased at the serving cuts that are purchased at the store.store.

  

Wholesale Cuts

Wholesale Cuts>Retail Cuts

                                                                                                  

                                             

There are eight Wholesale cuts that There are eight Wholesale cuts that

we get our Retail cuts from.we get our Retail cuts from.

ChuckChuck RibRib

Short LoinShort Loin SirloinSirloin

RoundRound FlankFlank

PlatePlate ShankShank

Four Major Cuts

The four major cuts on a beef carcass are The four major cuts on a beef carcass are the round, loin, rib and chuck.the round, loin, rib and chuck.

They account for 75% of the carcass They account for 75% of the carcass weight.weight.

They account for about 90% of the carcass They account for about 90% of the carcass value.value.

CHUCK

From the neck region.From the neck region. Most economical cuts.Most economical cuts. Makes up 26% of the Makes up 26% of the

carcass weight.carcass weight. Retail Cuts:Retail Cuts:

Boneless Chuck RoastBoneless Chuck Roast Cross Rib RoastCross Rib Roast Short RibsShort Ribs Pot RoastsPot Roasts

RIB

Contains 7 ribs and Contains 7 ribs and part of the vertebral part of the vertebral bones.bones.

Used for many Used for many applications.applications.

One of the most One of the most desirable in terms of desirable in terms of tendernesstenderness..

RETAIL CUTS

Back RibsBack Ribs Rib Eye RoastRib Eye Roast Rib Eye SteakRib Eye Steak Rib SteakRib Steak Rib Roast-Large End and Small EndRib Roast-Large End and Small End

SHORT LOIN

Consists of the loin Consists of the loin and short ribs.and short ribs.

One of the most One of the most desirable for desirable for tenderness.tenderness.

Typically the most Typically the most expensive.expensive.

RETAIL CUTS

Porterhouse SteakPorterhouse Steak Tenderloin RoastTenderloin Roast T-Bone SteakT-Bone Steak Tenderloin SteakTenderloin Steak Boneless Top Loin SteakBoneless Top Loin Steak

SIRLOIN Is the waist of the Is the waist of the

animal, located animal, located between the ribs and between the ribs and round.round.

Top Sirloin Steak is Top Sirloin Steak is the favorite cut from the favorite cut from this section.this section.

Retail Cuts:Retail Cuts: Top Sirloin SteakTop Sirloin Steak Sirloin Steak-Sirloin Steak-

Pin BonePin Bone

ROUND The primal round The primal round

consist of the top consist of the top round bottom round, round bottom round, eye round, rump and eye round, rump and tip muscles. tip muscles.

It can be used in It can be used in multiple applications multiple applications and is fairly and is fairly inexpensive.inexpensive.

Fat content is Fat content is generally 5-8%.generally 5-8%.

RETAIL CUTS

Round SteakRound Steak Boneless Rump RoastBoneless Rump Roast Tip SteakTip Steak Top Round RoastTop Round Roast Tip RoastTip Roast Bottom Round RoastBottom Round Roast Top Round SteakTop Round Steak Eye Round RoastEye Round Roast

FLANK

The flank is the area The flank is the area between the body and between the body and the hind legs.the hind legs.

Flank steak is Flank steak is commonly used for commonly used for fajitas and/or beef fajitas and/or beef jerky.jerky.

Retail Cuts:Retail Cuts: Flank SteakFlank Steak Flank Steak RollsFlank Steak Rolls

Plate The plate is sometimes The plate is sometimes

referred to as the short referred to as the short plate. plate.

The plate is the section The plate is the section that is separated from the that is separated from the Rib. Rib.

The Retail Cuts Include: The Retail Cuts Include: Skirt Steak Skirt Steak Short RibsShort Ribs

FORE SHANK & BRISKET Taken from the breast Taken from the breast

section beneath the chuck, section beneath the chuck, under the first five ribs.under the first five ribs.

Brisket is the most common Brisket is the most common retail cut. retail cut.

Weight ranges from Weight ranges from 6-12 lbs.6-12 lbs.

Retail Cuts:Retail Cuts: Corned BrisketCorned Brisket Brisket-Whole & Brisket-Whole &

HalfHalf Shank Cross CutShank Cross Cut

Review

There are eight Wholesale cuts that There are eight Wholesale cuts that

we get our Retail cuts from.we get our Retail cuts from.

ChuckChuck RibRib

Short LoinShort Loin SirloinSirloin

RoundRound FlankFlank

PlatePlate Shank Shank