1. Lesson 3 Unit – Meats Advanced Livestock
Cuts of Beef
Lesson 3
Unit – Meats
Advanced Livestock

2. Primal / Wholesale Cuts
Brisket
Chuck
Flank
Loin
Plate
Rib
Round
Shank
Variety Meats
Various

3. Retail Cuts - Brisket _____________ Layer of ____ around cut
Has Stripes of fat
Forms a _________
Cook in _________

4. Retail Cuts - Chuck ____________ Notice _____ bone in the center
________ circular sections to this cut
If cut thin, it would be the __________

5. Retail Cuts - Chuck _____________ Notice the _______ bone
Notice connection to the _______
Notice _________
If cut thinner, it would be _______ steak
Forms a fat “__”

6. Retail Cuts - Chuck _____________ Notice bone that looks like ___
Looks similar to blade roast but contains the ___ bone
If cut <__” then it is a steak

7. Retail Cuts - Flank ___________
Notice ________________ running through the length of the steak
Only steak that only contains 1 entire large _____________
Can be tough to chew, cook __________
Make cuts to _________

8. Retail Cuts - Loin ________________ Notice the ___-bone
Contains a extra _________ than T-Bone Steak
Larger __________

9. Retail Cuts - Loin
______________
Notice the __-bone
__________ muscle

10. Retail Cuts - Loin ____________ Large _____ muscle
May contain ______ bone
Often is _________

11. Retail Cuts - Loin ______________ Small cut of meat Usually _______
Can buy as ______

12. Retail Cuts - Loin _____________ Notice large ____ muscle
Notice part of the ___________

13. Retail Cuts - Plate _________ Notice the _______________
Notice ______ and ______ placement

14. Retail Cuts - Rib __________ Has _______-over muscle
Contains __ eye muscles, one is ___________
Could be ________

15. Retail Cuts - Rib ______________
Contains a portion of ____ and _____________
Contains only __ eye of muscle

16. Retail Cuts - Round _____________ Notice large ____ bone
Contains __ muscles (Top round, bottom round, eye of round)

17. Retail Cuts - Round __________________ Heavy band of ___ tissue
Steak contains __ muscles

18. Retail Cuts - Round __________________ Usually _________
External fat layer on at least __ sides

19. Retail Cuts - Round __________________
Note cover of fat across the _______
Cut surface along _______
Looks like a guy wearing his ______ sideways

20. Retail Cuts - Round ___________ Contains _____ muscles in 1 large mass
Served as ______ a lot

21. Retail Cuts - Shank ________________
3-4 separate muscles with large _______

22. Retail Cuts - Variety
________
_______

23. Retail Cuts - Various
_____________
___________