1. AGR. 376 - Meat Processing Technology
Beef Fabrication and
Identification of Cuts
Dr. Stanley F. Kelley
Fall 2000

2. (part of the thoracic vertebrae
Rib Steak
(contains the rib)
Ribeye Steak
(same except no rib)
Rib
Longissimus
dorsi
Marbling
(intramuscular fat)
Dorsal process
(part of the thoracic vertebrae
Spinalis Muscle

3. Separating the Wholesale Rib and Plate from the Wholesale
Chuck, Brisket and Foreshank.
Cut is made between 5th and 6th rib.

4. Cut comes from the round
Removing the
Sirloin Tip
Roast
Cut comes from the round

5. Wholesale Plate:
a minor cut
Wholesale Rib:
a major cut

6. Separating the wholesale
cuts Rib and Plate
Longissimus
dorsi
Spinalis
muscle

7. makes Rib steaks (with rib) or Ribeye steaks (no rib)
The Wholesale Rib:
makes Rib steaks (with rib) or
Ribeye steaks (no rib)
Plate
(ground beef)
Small end of the Rib - adjacent to
the Wholesale Loin

8. Spinalis
muscle
Ligamentum nuchae
Longissimus
dorsi
Dorsal
process
Large end of the Rib:
adjacent to the
Wholesale Chuck
Rib

9. The Wholesale Rib
Ligamentum nuchae

10. contains thoracic vertebrae, rib, longissimus dorsi and
Rib Steak:
contains thoracic vertebrae,
rib, longissimus dorsi and
spinalis muscle

11. contains thoracic vertebrae, rib, longissimus dorsi and
Large-end Rib Steak:
contains thoracic vertebrae,
rib, longissimus dorsi and
spinalis muscle, ligamentum nuchae

12. Retail cuts from the Chuck: hamburger, chuck steak/roast,
The Wholesale Chuck
Scapula
Cartilage
cap
Retail cuts from the Chuck:
hamburger, chuck steak/roast,
blade steak/roast, 7-bone steak

13. Blade steak from Chuck: contains longissimus dorsi,
Long dorsal
process
Blade steak from Chuck:
contains longissimus dorsi,
scapula, portion of the
rib, came from the
thoracic vertebrae region
Ligamentum
nuchae
Scapula

14. Seven Bone Steak/Roast
Scapula & Scapula
ridge makes
the “7”
Comes from the Wholesale Chuck:
contains the thoracic vertebrae

15. only cut that is a Wholesale and retail cut
The Brisket:
only cut that is a Wholesale and retail cut
Removed scapula and
1st-5th rib to make a
boneless brisket

16. “inside of the carcass” Round Steak from the Wholesale Round
Top of the round
“inside of the carcass”
Round Steak from the
Wholesale Round
Sirloin
Tip was
removed
from
this
area
Bottom of the round
“outside of the carcass”

17. Round bone
“Femur”
The Round Steak
Adductor muscle
Sirloin
Tip was
removed
from
this
area
Semimembranosus
Semitendinosus
“eye of the round”
Biceps femoris

18. Round Steak
“Bottom of the round”
Semitendinosus
“eye of the round”
Biceps femoris
Adductor muscle
Semimembranosus
“Top of the round”

19. Diameter of Psoas major
T-Bone Steak
Psoas
major
Porterhouse Steak
Dorsal process
Dorsal process
Transverse process
Longissimus
dorsi
Diameter of Psoas major
larger than 1.5 inches

20. From the Wholesale Loin: contains lumbar vertebrae
Porterhouse
Steak
From the Wholesale Loin: contains lumbar vertebrae
-Longissimus dorsi
-Transverse process
-Gluteus medius muscle

21. Porterhouse Steak
Lumbar
vertebrae
Gluteus medius
Transverse
Process
Psoas major
Longissimus dorsi

22. from the Wholesale Loin and Sacral Vertebrae.
Sirloin Steak:
from the Wholesale Loin and Sacral Vertebrae.
contains: longissimus dorsi,
psoas major, and gluteus medius muscle