1. Beef Notes

2. Chuck Rib Short LoinSirloin RoundBrisket and Shank Short Plate and Flank

3. General info for most meats: 1.Fat = Moisture and tenderness (marbling) two types – subcutaneous, intramuscular 1.High Connective Tissue = less tender meat 2.Increased exercise = increased muscle development, less fat accumulation and increased connective tissue = less tender 3.Each carcass is graded and then assessed for its potential to yield quality market cuts

4. The First Cuts: Following grading it is cut into several large pieces called PRIMALS Each primal is then cut into a few chunks called Sub-Primals Sub-primal are divided into the cuts purchased in the market NOT EVERY CARCASS WILL YIELD EVERY MARKET (fabricated) CUT, some cuts are combined to make other cuts

5. Grades of Beef: the grade of an animal is based on the amount of fat 1.Prime – High in fat inter-muscular (between muscles and its fat cap) intra-muscular (marbling) Ex: Prime Rib, $10 to $12 per pound

6. Grades of Beef Choice – Moderate amount of fat Less inter + intra muscular Ex: “Standing Rib Roast” $7 to $9 per pound

7. Grades of Beef Select – – Little intra muscular fat (marbling) –Small or non-existent fat cap –Lower end markets –Ex: Roast $3 to $5 per pound

8. Typical Cuts from Choice Beef: Chuck – roasts, cube steak, stew meat, ground beef. –High connective tissue = moist heat methods Rib – Rib roasts, rib eye steaks, short ribs –Lots of marbling = very flavorful Brisket/Shank – corned beef, beef shank, pastrami –Very tough

9. Primals Cont… Short Loin the best steaks including fillet mingons –Very expensive –Lots of marbling and quite flavorful Short Plate more ribs and lesser steaks –Relatively cheap –No marbling and heavily grained –Best marinated

10. Primals Cont… Sirloin – roasts and steaks of various titles Tender and flavorful, but not quite up to the short loin Flank – ground beef, flank steak, London broil Flavorful but tough Round – roasts and round steaks of various titles Flavorful and fairly tender if cooked by moist methods Cuts become less tender the farther rear-ward you move on the animal.

11. Veal Beef that is less than 9 months old Fewer primals, due to the small size of the animal The meat is pale in color and very tender due to age, feed and limited activity