RETAIL CUTS OF BEEF

WHOLESALE VS. RETAIL

Wholesale cutsWholesale cuts are those which are shipped from the packing plant to Butchers and Grocers for further Processing into smaller cuts.

Retail CutsRetail Cuts are the smaller cuts that you and I buy at the Grocery Store or Butcher Shop.

There are eight wholesale cuts that are then used to make retail cuts.

The fore shank and brisket come from the shoulder and chest of cattle.

It’s most common retail cut is the brisket.

FORE SHANK AND BRISKET

Brisket

The round is the hind quarter of the cow, similar to the ham of a hog.

The rump roast is a common example of a retail cut from the round.

THE ROUND

Rump Roast

The chuck is the neck region of the steer.

You may recognize the boneless chuck roast as a retail cut from the chuck.

THE CHUCK

Boneless Chuck Roast

The rib cut is the rib section of the animal.We derive several retail cuts from this area including prime rib, and back ribs.

THE RIB

Back Ribs

The sirloin is the waist of the steer, located between the ribs and round.

The top sirloin steak is the favorite retail cut from this section.

THE SIRLION

Top Sirloin

The short loin consists of the loin and short ribs of the steer.

THE SHORT LOIN

Filet Mignon

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

You may be familiar with the flank steak often used for beef jerky.

FLANK AND SHORT PLATE

Flank Steak

Other cuts consist of less desirable sections and are often cubed as stew meat or ground.

OTHER CUTS

Ground Beef

BEEF It’s what’s for

DINNER!

THE END