Beef Round, Loin, Flank, Rib

IV. Miscellaneous Information A.Roasts are two inches thick or thicker B.Steaks are one inch or less C.Pork Dressing % - 70, Beef – 60%, Lamb - 50% D.Rib eye grade – between 12 th and 13 th rib E.Loin Eye is Canadian Bacon F.Lamb – flakey fat like a pie crust, almost transparent, meat can look blue through fat G.Pig has doughy fat

BEEF – It’s What’s for Dinner Large cuts Cherry red in color Large bones Back fat average.4 to.6 inches Wholesale cuts – Quartering – Eight – round, loin, flank, rib, chuck, plate, brisket, shank

Beef Round Large muscles Very few muscles per cut Round bone Course texture “elbow texture” Lighter red color than other beef cuts

1. Beef Round Bottom Round Roast 2 major muscles Boneless

2.Beef Round Bottom Round Steak Same as #1 About one inch thick

3.Beef Round Eye Round Roast Seam of fat - sometimes Elbow texture Little taper

4.Beef Round Eye Round Steak Same as 3 ¾ inch thick

5.Beef Round Heel of Round Roast Eye round included Elbow texture Slopes off May be space where bone was removed

6.Beef Round Round Steak Top round Bottom round Eye round Round bone near edge of cut

7.Beef Round Round Steak - Boneless Same as 6 No bone Same muscles

8.Beef Round Rump Roast (Boneless) Any roast from the round without a bone Eye round & bottom round muscles Usually tied

9.Beef Round Tip Roast Baseball Roast Ball with a seam of gristle Glove Cap off OR Cap on

10.Beef Round Tip Steak Same as 9 only thin Cap on OR cap off

11.Beef Round Top Round Roast Long and narrow Top portion of round steak One single muscle

12.Beef Round Top Round Steak Same as 11 only thin

Beef Loin Body length is important Most money from a beef animal comes from this wholesale cut Marbling – flecks of fat within the muscle Bone shapes: t-bone (back bone), sirloin bones (round, wedge, flat or spoon)

13.Beef Loin Porterhouse Steak If the tenderloin is the size of a silver dollar or larger, it is a porterhouse NOT t-bone

14.Beef Loin Boneless Sirloin Steak Mississippi Delta (fat pattern) Oval muscle Hanging tenderloin – Tenderloin is very expensive

15.Beef Loin Sirloin steak Mississippi Delta Weird bone at the edge of cut Hanging tenderloin

16.Beef Loin T-Bone Steak Same as porterhouse only smaller tenderloin Size of ½ dollar

17. Beef Loin Tenderloin Steak Tender “C” No elbow texture Most expensive cut of meat

18.Beef Loin Top Loin Steak Exclamation point

19.Beef Loin Top Sirloin Steak No tenderloin attached Mississippi Delta

20.Beef Flank Flank Steak Only retail cut from this wholesale No external fat Lengthwise muscle fibers

Beef Rib Marbling Rabbit shaped muscle Rib bone

21.Beef Rib Eye Roast Rabbit crawling into Cave

22.Beef Rib Eye Steak Same as 21 only thin Rabbit Cave

23.Beef Rib Roast Large End Bone in Extra muscle 3 bones Rabbit Cave

24.Beef Rib Roast Small End No extra muscle

25.Beef Rib Steak Small End Same as roast only thin