BEEF CUTS AND RETAIL WHERE IT ALL COMES FROM!. THE TWO BASIC CUTS Wholesale cuts are the larger cuts of meat that are shipped to grocery stores and meat.
BEEF IDENTIFICATION
Beef Carcass Evaluation 101
Food Service Occupations II 2015. 5 classes of beef Steers: castrated male calf; high quality beef and high yield. Heifer: young female that has not birthed.
Beef Carcass Evaluation AS101. Beef Packing Industry Packing Plants –Tyson, JBS, CMS, National –Daily Slaughter Capacity 128,000 82% steers & heifers.
