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Published byShon Cox Modified over 8 years ago
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BEEF PRIMALS Brisket is between the legs 4 62 TOTAL CUTS Loin RIB 12 6
Chuck 11 Round 14 Plate 2 Flank 1 Shank 2 Brisket is between the legs 4
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BEEF CHUCK 11 TOTAL CUTS Chuck 11
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Beef Chuck Arm Roast- B-C-03-M
NOTE Round Bicep is ALWAYS by ARM bone & long pectoral muscle is always near Bicep. Both together make a “pistol” shape Beef Chuck Arm Roast- B-C-03-M
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Beef Chuck Eye Roast, Bnls- B-C-13-M
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Beef Chuck Eye Steak, Bnls- B-C-45-M
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Beef Chuck Top Blade Steak (Flat Iron)
PECTORAL BICEP Beef Chuck Top Blade Steak (Flat Iron) B-C-58-D
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Beef Chuck Arm Pot Roast Boneless
BICEP PECTORAL Beef Chuck Arm Pot Roast Boneless B-C-04-M
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Beef Chuck Petite Tender- B-C-21-D
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Beef Chuck Blade Roast- B-C-06-M
Bone Beef Chuck Blade Roast- B-C-06-M Although this has a Rib & a Blade in it the Blade bone ALWAYS trumps the other bone and is what the cut is named after.
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Beef Chuck 7-bone Roast- B-C-26-M
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Beef Chuck Eye Roast- B-C-13- M
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Beef Chuck Mock Tender Steak- B-C-48-M
Can be “butterflied” in appearance often has a film on outside OR a squiggly curve of fat in middle. FILM Beef Chuck Mock Tender Steak- B-C-48-M
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Beef Chuck Mock Tender Roast- B-C-20-M
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Beef Chuck Shoulder Pot Roast- B-C-29-D/M
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BEEF SHANK 2 TOTAL CUTS Shank 2
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BEEF PLATE 2 TOTAL CUTS Plate 2
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Beef Plate Short Ribs- B-G-28-M
BONES Beef Plate Short Ribs- B-G-28-M
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Beef Plate Skirt Steak (no bones)
B-G-54-D/M
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BEEF BRISKET 4 TOTAL CUTS Brisket is between the legs 4
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Beef Brisket Brisket, Whole boneless
B-B-10-M (Two samples one with fat on top, one without; both are just thicker than flank which looks similar. Note angular striping to muscle—this is in ALL brisket cuts.)
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Beef Brisket Flat Half, Boneless
B-B-15-M
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BEEF FLANK 1 TOTAL CUTS Flank 1
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Beef Flank Flank Steak- B-D-47-D/M
(Note muscle fibers are longways—not vertical like Brisket Usually not as thick as brisket too Ignore knife cuts in this meat cut)
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BEEF RIB 6 TOTAL CUTS RIB 6
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Beef Rib Rib Eye Steak- B-H-45-D
ALWAYS HAS EYEBROW SHAPED MUSCLE ABOVE EYE MUSCLE (Which often has a bunny shape… can you see the bunny?) Usually little to no tail Beef Rib Rib Eye Steak- B-H-45-D
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Beef Rib Rib Eye Roast Bnls- B-H-13-D
ALWAYS HAS EYEBROW SHAPED MUSCLE ABOVE EYE MUSCLE (Which often has a bunny shape… can you see the bunny? Probably not here because you have to look straight on at the side.) Beef Rib Rib Eye Roast Bnls- B-H-13-D
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Beef Rib- Rib Roast- B-H-22-D
Chine -----> Normally cut chine bone off like one on above Beef Rib- Rib Roast- B-H-22-D (3 different samples, ALL with curved rib bone and one main muscle(the rib eye). Note Eyebrow muscle is small & that is why it is called small end. You can see the “bunny” still in 2 of these cuts)
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Beef Rib Ribeye Steak- Lip-on- B-H-50-D
Notice –basically ribeye with a tail (See the “bunny” & the “eyebrow”)
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BEEF LOIN 12 TOTAL CUTS Loin 12
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Beef Loin T-Bone Steak – B-F-55-D
Note full T bone----has two muscles: The big muscle is the Top Loin also called the longissimus dorsi & the little muscle is the tenderloin also called the psoas)
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Beef Loin Porterhouse Steak- B-F-49-D
(two samples: one on left is missing some of the lower part of the “T” as it is cut between the T’s in the vertebraes; the other has a full T bone----Both have two muscles: The big muscle is the Top Loin also called the longissimus dorsi & the little muscle is the tenderloin also called the psoas)
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Beef Loin Tenderloin Steak- B-F-56-D
(2 samples…...See where the T bone was; This cut is usually THICK 1-2”)
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Beef Loin Tenderloin Roast – B-F-34-D
(has more fat (usually than eye) & is a flatter and not as big) (sometimes one end is shaped like a cigar)
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Beef Loin Top Loin Steak- B-F-59-D
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Beef Loin Top Loin Steak, Boneless B-F-60-D (see where the T bone was)
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Beef Loin Tri Tip Roast- B-F-40-D
Large Cut
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Beef Loin Top Sirloin Cap Steak
B-F-64-D
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Beef Loin Top Sirloin Steak, Bnls, Cap off
B-F-63-D
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Above line is top sirloin boneless. adding tenderloin
CIGAR SHAPED MUSCLE Above line is top sirloin boneless. adding tenderloin below line makes it a bonelees sirloin. Beef Loin Sirloin Steak Boneless- B-F-62-D HAS 3 MUSCLES. Note tenderloin muscle attached lower right.
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Beef Loin Top Sirloin, Boneless Steak HAS 2 MUSCLES
CIGAR SHAPED MUSCLE Beef Loin Top Sirloin, Boneless Steak HAS 2 MUSCLES
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BEEF ROUND 14 TOTAL CUTS Round 14
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Beef Round Round Steak B-I-51-M
BOTTOM SIDE TOP SIDE EYE Beef Round Round Steak B-I-51-M Bone is always right by edge at side of cut
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Beef Round Round Steak, boneless- B-I-52-M
BOTTOM SIDE TOP SIDE EYE Beef Round Round Steak, boneless- B-I-52-M
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Beef Round Bottom Round Steak – B-I-43-M
Both are same cut: One is sometimes just cut shorter than the other Beef Round Bottom Round Steak – B-I-43-M (Always has the “crack of the bottom” running up & down)
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Beef Round Bottom Round Roast – B-I-08-D/M
Note crack of the bottom runs straight up & down
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Beef Round Top Round Steak- B-I-61-D
10-12" long Beef Round Top Round Steak- B-I-61-D (This is from the Top side of the round…Thus the name: 2 samples some have has a line of fat running through the top long ways… others do not(like lower right) Both are big long pieces of meat)
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Beef Round Top Round Roast – B-I-39-D
(Some, like this one, has a line of fat running through the top long ways) (can be 2 even as much as 6” thick)
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Looks like a tenderloin steak BUT ALWAYS thinner…usually ½” thick
Beef Round Eye of the Round Steak- B-I-46-D/M Looks like a tenderloin steak BUT ALWAYS thinner…usually ½” thick
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Beef Round Eye of the Round Roast- B-I-14-D/M
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Beef Round Rump Roast Boneless- B-I-09-D/M
This is the only cut from the beef with strings. If it does not have strings it is shaped like a wedge…like the one on the left. Beef Round Rump Roast Boneless- B-I-09-D/M
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Beef Round Tip Roast, cap off- B-I-36-D/M
(notice all tip steaks & roast have U ligament or two running up and down—this is not a line of fat)
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Beef Round Tip Steak, cap off- B-I-57-D
(notice all tip steaks & roast have U ligament or two running up and down—this is not a line of fat)
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Beef Various Beef for Stew
B-N-82-M
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Beef Various Cubed Steak- B-N-83-D/M
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Beef Various Ground Beef
B-N-84-D
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REVIEW OF BEEF PRIMALS Brisket is between the legs 4 62 TOTAL CUTS
Loin 12 RIB 6 Chuck 11 Round 14 Plate 2 Flank 1 Shank 2 Brisket is between the legs 4
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BEEF STEAKS w/ BONES & HOW THEY FIT TOGETHER
62 TOTAL CUTS Loin 12 RIB 6 Chuck 11 Round 14 Plate 2 Flank 1 Shank 2 Brisket is between the legs 4
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REVIEW THIS LESSON UNTIL YOU GET A FEEL FOR MOST OF THE NAMES OF RETAIL BEEF CUTS
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