BEEF WHOLESALE CUTSBy: Lheo Fernando Fonseca

There Are Two Basic CutsWholesale 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 CutsThere are eight Wholesale cuts that we get our Retail cuts from.ChuckRibShort LoinSirloinRoundFlankPlateShank

Four Major CutsThe 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.

CHUCKFrom the neck region.Most economical cuts.Makes up 26% of the carcass weight.Retail Cuts:Boneless Chuck RoastCross Rib RoastShort RibsPot Roasts

RIBContains 7 ribs and part of the vertebral bones.Used for many applications.One of the most desirable in terms of tenderness.

RETAIL CUTSBack RibsRib Eye RoastRib Eye SteakRib SteakRib Roast-Large End and Small End

SHORT LOINConsists of the loin and short ribs.One of the most desirable for tenderness.Typically the most expensive.

RETAIL CUTSPorterhouse SteakTenderloin RoastT-Bone SteakTenderloin SteakBoneless Top Loin Steak

SIRLOINIs 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 SteakSirloin Steak-Pin Bone

ROUNDThe 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 CUTSRound SteakBoneless Rump RoastTip SteakTop Round RoastTip RoastBottom Round RoastTop Round SteakEye 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 SteakFlank Steak Rolls

PlateThe 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 & BRISKETTaken 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 BrisketBrisket-Whole & HalfShank Cross Cut

ReviewThere are eight Wholesale cuts that we get our Retail cuts from.ChuckRibShort LoinSirloinRoundFlankPlate Shank