Cuts of Beef

Lesson 3Unit – Meats

Advanced Livestock

Primal / Wholesale Cuts• Brisket• Chuck• Flank• Loin• Plate• Rib• Round• Shank• Variety Meats• Various

Retail Cuts - Brisket

_____________• Layer of ____

around cut• Has Stripes of fat• Forms a _________• Cook in _________

Retail Cuts - Chuck

____________• Notice _____ bone

in the center• ________ circular

sections to this cut• If cut thin, it would

be the __________

Retail Cuts - Chuck

_____________• Notice the _______

bone• Notice connection to

the _______• Notice _________• If cut thinner, it

would be _______ steak

• Forms a fat “__”

Retail Cuts - Chuck

_____________• Notice bone that

looks like ___• Looks similar to

blade roast but contains the ___ bone

• If cut <__” then it is a steak

Retail Cuts - Flank

___________• Notice

________________ running through the length of the steak

• Only steak that only contains 1 entire large _____________

• Can be tough to chew, cook __________

• Make cuts to _________

Retail Cuts - Loin

________________• Notice the ___-bone• Contains a extra

_________ than T-Bone Steak

• Larger __________

Retail Cuts - Loin

______________• Notice the __-bone• __________ muscle

Retail Cuts - Loin

____________• Large _____ muscle• May contain ______

bone• Often is _________

Retail Cuts - Loin

______________• Small cut of meat• Usually _______• Can buy as ______

Retail Cuts - Loin

_____________• Notice large ____

muscle• Notice __________• Notice part of the

___________

Retail Cuts - Plate

_________• Notice the

_______________• Notice ______ and

______ placement

Retail Cuts - Rib

__________• Has _______-over

muscle• Contains __ eye

muscles, one is ___________

• Could be ________

Retail Cuts - Rib

______________• Contains a portion

of ____ and _____________

• Contains only __ eye of muscle

Retail Cuts - Round

_____________• Notice large ____

bone• Contains __

muscles (Top round, bottom round, eye of round)

Retail Cuts - Round

__________________• Heavy band of ___

tissue• Steak contains __

muscles

Retail Cuts - Round

__________________• Usually _________• External fat layer on

at least __ sides

Retail Cuts - Round

__________________• Note cover of fat

across the _______• Cut surface along

_______• Looks like a guy

wearing his ______ sideways

Retail Cuts - Round

___________• Contains _____

muscles in 1 large mass

• Served as ______ a lot

Retail Cuts - Shank

________________• 3-4 separate

muscles with large _______

Retail Cuts - Variety

________

________

________

_______

Retail Cuts - Various

_____________

___________

___________