PRIMALS ARE THE MAJOR MEAT PARTS OF THE BEEF, SHEEP & PIG

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Presentation transcript:

PRIMALS ARE THE MAJOR MEAT PARTS OF THE BEEF, SHEEP & PIG LESSON TWO PRIMALS PRIMALS ARE THE MAJOR MEAT PARTS OF THE BEEF, SHEEP & PIG They are the larger parts of a carcass that are easier to ship than the whole carcass.

FIRST WE HAVE TO LEARN THE PRIMALS: THE LAMB PRIMALS 21 Total Cuts (4 variety meats) (1 Various) Loin 2 Rib 4 Shoulder 3 Leg 6 Breast is between the legs 1 THE NUMBERS ABOVE JUST SHOW HOW MANY RETAIL CUTS COME FROM EACH PRIMAL AREA.

LAMB PRIMALS—Do you know them? 21 Total Cuts (4 variety meats) (1 Various) Loin 2 Rib 4 Shoulder 3 Leg 6 START HERE Breast is between the legs 1

NAME THE PARTS

SWINE PRIMAL CUTS 48 TOTAL CUTS LOIN-19 LEG or SHOULDER HAM 6 9 SPARERIBS & SIDE-4 JOWL SWINE PRIMAL CUTS 48 TOTAL CUTS VARIETY MEATS - 4 VARIOUS CUTS FROM ALL OVER THE CARCASS---6 THE NUMBERS ABOVE JUST SHOW HOW MANY RETAIL CUTS COME FROM EACH PRIMAL AREA.

SWINE PRIMAL CUTS—CAN YOU NAME THEM? 48 TOTAL CUTS LOIN-19 LEG or HAM 9 SHOULDER 6 SPARERIBS & SIDE-4 JOWL START HERE SWINE PRIMAL CUTS—CAN YOU NAME THEM? 48 TOTAL CUTS VARIETY MEATS - 4 VARIOUS CUTS FROM ALL OVER THE CARCASS---6

FIRST THE PRIMALS- BEEF PRIMALS---MAIN AREAS OF CARCASS 50 TOTAL CUTS Various-3 Variety-6 Loin 9 RIB 4 Chuck 11 Round 11 Plate 2 Flank 1 Shank Brisket is between the legs 3 THE NUMBERS ABOVE JUST SHOW HOW MANY RETAIL CUTS COME FROM EACH PRIMAL AREA.

FIRST THE PRIMALS- BEEF PRIMALS---CAN YOU NAME THE PRIMALS? Various-3 Variety-6 FIRST THE PRIMALS- BEEF PRIMALS---CAN YOU NAME THE PRIMALS? 50 TOTAL CUTS Loin 9 RIB 4 Chuck 11 Round 11 START HERE Plate 2 Flank 1 Shank Brisket is between the legs 3

WHAT TO KNOW AT THIS POINT Factors in ID selection: Steak vs. Chop vs. Roast 3 Species & how to tell beef from pork and lamb Primal parts of each species IF YOU DO NOT FULLY KNOW ABOVE GO BACK & REVIEW BEFORE GOING ON….(review & quiz)

Review Primals

REVIEW PRIMALS

REVIEW PRIMALS

Which is Beef? Pork? Lamb? Which is Roast? Chop? Steak? 6” x 5” x 4” 7” x 8” x 1”

a. Breast b. Brisket c. Chuck d. Flank e. Ham f. Jowl g. Leg h. Loin i a. Breast b. Brisket c. Chuck d. Flank e. Ham f. Jowl g. Leg h. Loin i. Plate j. Rib (Rack) k. Round l. Shank m. Shoulder n. Side (Belly) o. Spareribs QUIZ Primals 1 3 2 4 6 5

QUIZ PRIMALS a. Breast b. Brisket c. Chuck d. Flank e. Ham f. Jowl g. Leg h. Loin i. Plate j. Rib (Rack) k. Round l. Shank m. Shoulder n. Side (Belly) o. Spareribs 10 9 8 7 7 8 9 10 QUIZ PRIMALS

QUIZ PRIMALS a. Breast b. Brisket c. Chuck d. Flank e. Ham f. Jowl g. Leg h. Loin i. Plate j. Rib (Rack) k. Round l. Shank m. Shoulder n. Side (Belly) o. Spareribs 11 12 13 14 15 16 17 QUIZ PRIMALS

18. Beef? Pork? Lamb? 19. Roast? Chop? Steak? 6” x 5” x 4” 7” x 8” x 1”

20. Beef? Pork? Lamb? 21. Roast? Chop? Steak? 6” x 5” x 4”

22. Beef? Pork? Lamb? 23. Roast? Chop? Steak? 6” x 5” x 4” 7” x 8” x 1”

24. Beef? Pork? Lamb? 25. Roast? Chop? Steak? 10” x 5” x 1” thick