Primal and Retail Cuts of Beef Culinary Arts Primal and Retail Cuts of Beef 4/27/2018

What is the difference between tender and less tender cuts of meat? . What is the difference between tender and less tender cuts of meat? Property of CTE Joint Venture 4/27/2018

Objectives Define terms related to beef grading and wholesale cuts of beef. Identify grades of beef and the factors used to grade beef. Identify the nine primal cuts of beef. Give examples of retail beef cuts for each wholesale cut. Identify beef retail cuts based on bone shape. Property of CTE Joint Venture 4/27/2018

Terminology Carcass-The dead body of an animal. Beef Grade-A step in quality of different beef carcasses. Primal cuts of meat-Large cuts of meat from an animal. Also known as the wholesale cuts of meat. Retail cuts of meat-Smaller cuts of meat made from the primal, or wholesale, cuts.

Beef Grades are Based on Two Factors 1. Degree of Marbling Marbling. Within a maturity group, marbling (the amount and distribution of intramuscular fat) within the ribeye is the primary determinant of USDA Quality Grade. Visual evaluations of marbling in the ribeye (at the 12th rib cross-section) are related to differences in eating quality of beef. Beef cuts with high levels of marbling are more likely to be tender, juicy and flavorful than cuts with low levels of marbling. Studies suggest that beef from carcasses grading at least USDA Select is likely to be acceptable in eating qaulity for most consumers. Ask.com

Beef Grades are Based on Two Factors 2. Degree of Maturity of the animal. Mature Steer Young Steer Maturity. The age of a beef animal has a direct effect on tenderness of the meat it produces. As cattle mature, their meat becomes progressively tougher. To account for the effects of the maturing process on beef tenderness, evaluations of carcass maturity are used in determining USDA Quality Grades. There are five maturity groupings, designated as A through E. Approximate ages corresponding to each maturity classification are: A — 9 to 30 months B — 30 to 42 months C — 42 to 72 months D — 72 to 96 months E — more than 96 months Bairnsley.com Ask.com

There are 8 Grades of Beef Grades for Human Consumption USDA Prime USDA Choice USDA Select Grades Used in other Commercial Products USDA Commercial USDA Utility USDA Cutter USDA Standard USDA Canner Purpose of Beef Grading The U.S. Department of Agriculture (USDA) has established Standards for Grades of Slaughter Cattle and Standards for Grades of Carcass Beef (USDA, 1996), which are designed to facilitate beef marketing by separating a highly variable population of live cattle and/or beef carcasses into groups which are more uniform in quality and composition. Beef carcass grading is a voluntary service of the USDA, and the user (the packer) is charged a fee for the service. Grades are determined by an employee of the USDA, working independently of both the producer and packer. The USDA Standards include two separate grade designations – Quality Grades and Yield Grades – and are designated by the stamps shown in Figure 1. A carcass may be either Quality graded, or Yield graded, or both Quality and Yield graded at the same time. Quality Grading Beef quality refers to the expected eating characteristics (tenderness, juiciness and flavor) of the cooked product. USDA Quality Grades are used to reflect differences in expected eating quality among slaughter cattle and their carcasses. There are eight USDA Quality Grades for beef: USDA Prime USDA CommercialUSDA Choice USDA Utility USDA Select USDA CutterUSDA Standard USDA Canner Eating quality generally is most desirable for “Prime beef” and least desirable for “Canner beef”. The Quality Grade of a beef carcass is determined by evaluating carcass indicators of physiological maturity and marbling. 4/27/2018

Grades of Beef The grade of an animal is based on the amount of fat. Prime – High in fat inter-muscular (between muscles and its fat cap) intra-muscular (marbling) Ex: Prime Rib, $10 to $12 per lb. Prime beef is sold in high end restaurants and in quality butcher shops. It is very expensive but very tender and very flavorful. The average home cook would reserve this for a special occasion rather than an everyday meal. Usda.gov

Grades of Beef 2. Choice – Moderate amount of fat Less inter + intra muscular Ex: “Standing Rib Roast” $7 to $9 per pound Choice is the middle grade of beef and is the grade most home cooks will choose. It is tender, flavorful and delicious prepared by most any method without breaking the bank. The same roast called a Prime rib on a prime animal would be called a standing rib roast off a choice grade animal. Usda.gov

Grades of Beef 3. Select – little to no fat Little intra muscular fat (marbling) Small or non-existent fat cap Lower end markets Ex: Roast $3 to $5 per pound This grade of beef is very economical but has little flavor on its own. Many home cooks use this grade because it is cheap and lower in fat. It is perfect for ground beef recipes which require the chef to dispose of accumulated fat because there is very little of that to manage. Usda.gov

PROPERTY OF PIMA COUNTY JTED, 2010 What two factors are used to grade beef? What are the three grades of beef eaten by consumers? 3. Think-pair-share teacher presents a question teacher gives wait time for student to form answer teacher instructs students to share their answer with a partner teacher calls on non-volunteers to share with the class PROPERTY OF PIMA COUNTY JTED, 2010 3

Two Basic Cuts of Beef Primal cuts larger cuts of meat. shipped to grocery stores and meat markets to be cut smaller by butcher. also called wholesale cuts. Retail cuts are the family sized or single serving cuts that are purchased at the store.  

Wholesale Cuts vs. Retail Cuts There are nine basic wholesale cuts from which we get our Retail cuts. Chuck Rib Short Loin Sirloin Round Brisket Flank Shank Short Plate                                                                                                                                                

How the Wholesale Cuts Occur on the Steer Basic primal or wholesale cuts of a beef carcass are illustrated in this figure. These primal cuts are packaged either whole or in parts (subprimals) in vacuum-packages. The cuts are then boxed at the packing plant, four to eight (or more) of the same cuts per box. These primals and subprimals are then shipped to retail outlets and restaurants where they are cut into individual portions and offered for sale. For complete information regarding primal and subprimal cuts, refer to the USDA Agricultural Marketing Service Web site: http://www.ams.usda.gov/lsg/imps/imps100pc.pdf. http://buncombecounty4h.wordpress.com 4/27/2018

Name the Wholesale (Primal) Cuts http://buncombecounty4h.wordpress.com

Check Your Answers Chuck Short Loin Sirloin Rib Brisket and Shank Round During butchering each animal is divided into large “chunks” called primals. In butcher shops and some high-end restaurants you will find personnel who can butcher a whole side of beef. But in today’s supermarkets you will find people called meat cutters who do not cut beef from the side. They only break down beef from these large primal cuts into fabricated cuts that are sold at the retail level. Each primal yields specific market cuts. Short Plate and Flank

The 9 Wholesale Cuts on a Carcass http://buncombecounty4h.wordpress.com

CHUCK From the neck region. Most economical cuts- Less Tender Moist Heat Retail Cuts: Boneless Chuck Roast Cross Rib Roast Short Ribs Pot Roasts Beefcouncil.com

RIB Used for many applications. One of the most desirable in terms of tenderness. Beefcouncil.com

RETAIL CUTS for the Rib Back Ribs Rib Eye Roast Rib Eye Steak Rib Steak

SHORT LOIN Loin One of the most desirable for tenderness. Typically the most expensive.

RETAIL CUTS for the Loin Porterhouse Steak Tenderloin Roast T-Bone Steak Tenderloin Steak Boneless Top Loin Steak

SIRLOIN Is the waist of the animal, located between the ribs and round. Top Sirloin Steak is a favorite cut from this section. Retail Cuts: Top Sirloin Steak Sirloin Steak

ROUND The rump and tip muscles. It can be used in multiple applications and is fairly inexpensive. Fat content is generally 5-8% (low in fat----makes it tougher)

RETAIL CUTS of the Round Round Steak Boneless Rump Roast Tip Steak Top Round Roast Tip Roast Bottom Round Roast Top Round Steak

FLANK The flank is the area between the body and the hind legs No Bones to identify Common uses are fajitas and jerky. Retail Cuts: Flank Steak Flank Steak Rolls

Plate The 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 & BRISKET Corned Brisket Brisket-Whole & Half Taken from the breast section beneath the chuck, under the first five ribs. Brisket is the most common retail cut. Retail Cuts: Corned Brisket Brisket-Whole & Half Shank Cross Cut

Retail Cuts Usda.gov

RETAIL Cuts of Beef Can be Identified by their BONE SHAPE Arm and Round Bones With Marrow Usda.gov 4/27/2018

Bones of a steer…. hinchu.blogspot.com

Some Cuts and their Bones http://agnic.msu.edu 4/27/2018

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More Cuts and their Bones What other bone shapes are the students aware of (t-bone, etc.). 4/27/2018

Rib Eye Steak Bone Out Bone In Retail cuts of meat are often sold bone in (with the bone) and bone out (without any bone). Bone out cuts are typically more expensive. Usda.gov 4/27/2018

PROPERTY OF PIMA COUNTY JTED, 2010 Sky Writing Think about the answer to the question(s) 22. Sky Writing teacher instructs students to write their answer to a question in the air while silently thinking about the idea teacher provides feedback Write your response in the air PROPERTY OF PIMA COUNTY JTED, 2010

PROPERTY OF PIMA COUNTY JTED, 2010 Tell the wholesale cuts of beef by pointing at where they are on your body. 20. A-B Partner Teach partner A turn to partner B tell or teach your partner the two most important things you have learned so far about... switch roles and repeat the process teacher calls on non-volunteers 37 PROPERTY OF PIMA COUNTY JTED, 2010