Beef It’s What’s for Dinner!

Wholesale Cuts

Wholesale Cuts 1Chuck 2 Rib 3Short Loin 4Sirloin 5Rump 6 Round 7 Flank 8 Shortplate 9 Brisket 10 Shank

Retail Cuts

Marbling and Fat Fat surrounds muscles Marbling is fat that runs through the muscle The leaner the cut, the tougher the meat is to chew

Steak vs Roast? Steak is a thin slice from a muscle mass Roast is the whole muscle mass from a particular area

Methods of cooking

Broil * Grill * Panfry –Fast cooking –High heat –Short time

Stew –Slow cooked in heavy pan with liquid added

Roast –Slow cooked in oven roasting pan

Chuck

Characteristics: –Heavy muscle –Less tender Best used for: – Stew Meat – Pot Roast Cooking method: – Braise – Stew

Rib

Characteristics: –Most tender –Most marbling Best served as: Steak Roast Cooking method: Grill Roast

Short Loin

Characteristics: –Most tender –Most marbling Best used for: –Steak –Roast Cooking method: –Grill –Roast

Sirloin

Characteristics: –Tender –Light marbling Best used for: –Steak Cooking method : –Broil –Grill

Round

Characteristics: –Tender –Less marbling Best used for: –Steak & Roast Cooking method: –Broil –Grill

Round Steak

Top Round Steak

Flank

Characteristics: –Tough –Less marbling Best used for: –Stew –Stuffed Cooking: –Braise or Stew

Shortplate

Flank Steak

Brisket

Characteristics –Tough –Less marbling Best used for: –Corned Beef –Stew Cooking method: –Braise –Stew –Boil

Shank

Hamburger

Stew Meat

Summary More marbling –Most tender –Less cooking time Less marbling –Less tender –More cooking time and with liquid added