1. Introduction to Agriculture
BEEF WHOLESALE CUTS
Introduction to Agriculture

2. There Are Two Basic Cuts
Wholesale cuts are the larger cuts of meat that are shipped to grocery stores and meat markets.
Retail cuts are the family sized or single serving cuts that are purchased at the store.

3. Wholesale Cuts

4. Wholesale Cuts>Retail Cuts
There are eight Wholesale cuts that
we get our Retail cuts from.
Chuck Rib
Short Loin Sirloin
Round Flank
Plate Shank
                                                                                                                                               

5. Four Major Cuts
The four major cuts on a beef carcass are the round, loin, rib and chuck.
They account for 75% of the carcass weight.
They account for about 90% of the carcass value.

6. CHUCK From the neck region. Most economical cuts.
Makes up 26% of the carcass weight.
Retail Cuts:
Boneless Chuck Roast
Cross Rib Roast
Short Ribs
Pot Roasts

7. RIB Contains 7 ribs and part of the vertebral bones.
Used for many applications.
One of the most desirable in terms of tenderness.

8. RETAIL CUTS Back Ribs Rib Eye Roast Rib Eye Steak Rib Steak
Rib Roast-Large End and Small End

9. SHORT LOIN Consists of the loin and short ribs.
One of the most desirable for tenderness.
Typically the most expensive.

10. RETAIL CUTS Porterhouse Steak Tenderloin Roast T-Bone Steak
Tenderloin Steak
Boneless Top Loin Steak

11. SIRLOIN
Is the waist of the animal, located between the ribs and round.
Top Sirloin Steak is the favorite cut from this section.
Retail Cuts:
Top Sirloin Steak
Sirloin Steak-
Pin Bone

12. ROUND
The primal round consist of the top round bottom round, eye round, rump and tip muscles.
It can be used in multiple applications and is fairly inexpensive.
Fat content is generally 5-8%.

13. RETAIL CUTS Round Steak Boneless Rump Roast Tip Steak Top Round Roast
Tip Roast
Bottom Round Roast
Top Round Steak
Eye Round Roast

14. FLANK The flank is the area between the body and the hind legs.
Flank steak is commonly used for fajitas and/or beef jerky.
Retail Cuts:
Flank Steak
Flank Steak Rolls

15. Plate The plate is sometimes referred to as the short plate.
The plate is the section that is separated from the Rib.
The Retail Cuts Include:
Skirt Steak
Short Ribs

16. FORE SHANK & BRISKET Corned Brisket Brisket-Whole & Half
Taken from the breast section beneath the chuck, under the first five ribs.
Brisket is the most common retail cut.
Weight ranges from
6-12 lbs.
Retail Cuts:
Corned Brisket
Brisket-Whole & Half
Shank Cross Cut

17. Review There are eight Wholesale cuts that
we get our Retail cuts from.
Chuck Rib
Short Loin Sirloin
Round Flank
Plate Shank