Objective 3.02: Recall retail and wholesale cuts of meat

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Presentation transcript:

Objective 3.02: Recall retail and wholesale cuts of meat

Meat Carcass Information Beef, Pork, Lamb, and goat animals that are processed before 2 years of age typically yield higher quality meat. Older animals are processed, but meat quality is usually lower.

Processing After following humane guidelines for stunning an animal, the carcass is bled out and hung upside down on a rail for further processing.

Processing Animals are initially processed into wholesale or “primal” cuts. These are broken into either sub-primal cuts and/or a variety of retail cuts

Cut Examples Beef Pork Wholesale/Primal: Chuck Sub-Primal: Blade Retail: Blade Steak Pork Wholesale/Primal: Loin Sub-Primal: Tenderloin Retail: Loin Chops

Cuts of Beef

Cuts of Beef Wholesale/Primal High value Low Value loin, rib, rump, round Low Value chuck, brisket, flank, plate or navel, shank 1

Cuts of Beef Draw a diagram in your notebook labeling the wholesale cuts of beef: loin rib rump round chuck brisket flank plate or navel shank

Wholesale Cuts of Beef

Cuts of Beef Retail High Value ribeye from the rib tenderloin from the loin sirloin from the loin rump from the rump T-bone form the loin

Cuts of Beef Low Value Stew Beef, Ground Beef, Cubed Steak, Brisket

T-Bone

Ribeye

Tenderloin

Cuts of Beef Ribeye Tenderloin Sirloin T-Bone Ground Beef Stew Beef

Cuts of Pork

Cuts of Pork Wholesale High Value loin, ham, picnic shoulder, Boston shoulder or butt The ham, picnic shoulder, and boston shoulder make up 75% of the carcass retail value

Cuts of Pork Low Value spareribs or belly, feet, jowl, backfat, spareribs or side, bacon

Wholesale Cuts of Pork

Cuts of Pork Retail High Value Low Value ham, loin, tenderloin, pork chops, Boston butt, picnic ham (shoulder) Low Value hocks, spareribs, belly, bacon, jowl, fatback

Cuts of Pork

Cuts of Pork Pork Chops Boston Butt Picnic Shoulder Country Ham The Ham, Loin, Picnic Shoulder and Boston Butt make up 75% of the retail value of the carcass

Cuts of Poultry

Cuts of Poultry Not Classified into wholesale and retail cuts like pork and beef due to size USDA sets standards for all “ready to cook” chicken and turkey

Cuts of Poultry Parts include Halves Breast Legs Drumstick Wing Tenderloin