1. RETAIL CUTS OF BEEF

2. WHOLESALE VS. RETAIL
Wholesale cuts are those which are shipped from the packing plant to Butchers and Grocers for further Processing into smaller cuts.
Retail Cuts are the smaller cuts that you and I buy at the Grocery Store or Butcher Shop.

3. There are eight wholesale cuts that are then used to make retail cuts.

4. FORE SHANK AND BRISKET
The fore shank and brisket come from the shoulder and chest of cattle.
It’s most common retail cut is the brisket.

5. Brisket

6. THE ROUND
The round is the hind quarter of the cow, similar to the ham of a hog.
The rump roast is a common example of a retail cut from the round.

7. Rump Roast

8. THE CHUCK The chuck is the neck region of the steer.
You may recognize the boneless chuck roast as a retail cut from the chuck.

9. Boneless Chuck Roast

10. THE RIB The rib cut is the rib section of the animal.
We derive several retail cuts from this area including prime rib, and back ribs.

11. Back Ribs

12. THE SIRLION
The sirloin is the waist of the steer, located between the ribs and round.
The top sirloin steak is the favorite retail cut from this section.

13. Top Sirloin

14. THE SHORT LOIN
The short loin consists of the loin and short ribs of the steer.

15. Filet Mignon

16. FLANK AND SHORT PLATE
The flank is the area between the body and the hind legs.
You may be familiar with the flank steak often used for beef jerky.

17. Flank Steak

18. OTHER CUTS
Other cuts consist of less desirable sections and are often cubed as stew meat or ground.

19. Ground Beef

20. THE END
BEEF It’s what’s for DINNER!