Beef 101 Brochure

Primals

ROUND Cuts from the hindquarter and leg are tender enough for ”‘ƒ•–‹‰ƒ†ƒ”‡ƒ˜‡”•ƒ–‹Ž‡ protein, used for roasts, deli ‡ƒ–•ƒ†•‘‡•–‡ƒ•Ǥ

Sub-primals • TOP ROUND • BOTTOM ROUND • EYE ROUND • KNUCKLE

7235281'

%277205281'

(<(5281'

75,7,3

LOIN ‡†‡”ǡϐŽƒ˜‘”ˆ—Žƒ†Œ—‹…›ǡ this part is most often cut ‹–‘•–‡ƒ•Ǥ

Sub-primals • SHORT LOIN • TENDERLOIN • SIRLOIN • SIRLOIN TRI-TIP

6+257 /2,1

7(1'(5/2,1 52$67

7236,5/2,1 67($.

35,0( 5,%52$67

RIB The rib section is prized for its ϐŽƒ˜‘”ƒ†˜‡”•ƒ–‹Ž‹–›‹”‹„•ǡ”‘ƒ•–• ƒ†•–‡ƒ•ǤŠ‹••‡…–‹‘‹•—•—ƒŽŽ› …—–‹–‘•ƒŽŽ‡”†‹•–‹…–…—–•Ǥ

Sub-primals • BACK RIBS • PRIME RIB ROAST • RIBEYE • SHORT RIBS

%$&.5,%6

5,%(<(

CHUCK Š—…”‘ƒ•–•ƒ”‡†‡”‹˜‡† from the front-most part of –Š‡ƒ‹ƒŽǤ‹–Š•Ž‘™Ǧ”‘ƒ•–‹‰ and moisture, chucks „‡…‘‡–‡†‡”Ǥ

6+28/'(5 &/2'

Sub-primals • SHOULDER CLOD • CLOD HEART

&/2'+($57

)/$7&87%5,6.(7

Sub-primals • FIRST CUT BRISKET • BRISKET

BRISKET / PLATE / FLANK The brisket cut is from the lower chest and is often used in barbeque, corned „‡‡ˆƒ†’ƒ•–”ƒ‹Ǥ

• FLANK STEAK • SKIRT STEAK • NAVEL

%5,6.(7

6.,5767($.

Made with FlippingBook HTML5