View
218
Download
0
Category
Preview:
DESCRIPTION
Primal / Wholesale Cuts Brisket Chuck Flank Loin Plate Rib Round Shank Variety Meats Various
Citation preview
Cuts of Beef
Lesson 3Unit – Meats
Advanced Livestock
Primal / Wholesale Cuts• Brisket• Chuck• Flank• Loin• Plate• Rib• Round• Shank• Variety Meats• Various
Retail Cuts - Brisket
_____________• Layer of ____
around cut• Has Stripes of fat• Forms a _________• Cook in _________
Retail Cuts - Chuck
____________• Notice _____ bone
in the center• ________ circular
sections to this cut• If cut thin, it would
be the __________
Retail Cuts - Chuck
_____________• Notice the _______
bone• Notice connection to
the _______• Notice _________• If cut thinner, it
would be _______ steak
• Forms a fat “__”
Retail Cuts - Chuck
_____________• Notice bone that
looks like ___• Looks similar to
blade roast but contains the ___ bone
• If cut <__” then it is a steak
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 _________
Retail Cuts - Loin
________________• Notice the ___-bone• Contains a extra
_________ than T-Bone Steak
• Larger __________
Retail Cuts - Loin
______________• Notice the __-bone• __________ muscle
Retail Cuts - Loin
____________• Large _____ muscle• May contain ______
bone• Often is _________
Retail Cuts - Loin
______________• Small cut of meat• Usually _______• Can buy as ______
Retail Cuts - Loin
_____________• Notice large ____
muscle• Notice __________• Notice part of the
___________
Retail Cuts - Plate
_________• Notice the
_______________• Notice ______ and
______ placement
Retail Cuts - Rib
__________• Has _______-over
muscle• Contains __ eye
muscles, one is ___________
• Could be ________
Retail Cuts - Rib
______________• Contains a portion
of ____ and _____________
• Contains only __ eye of muscle
Retail Cuts - Round
_____________• Notice large ____
bone• Contains __
muscles (Top round, bottom round, eye of round)
Retail Cuts - Round
__________________• Heavy band of ___
tissue• Steak contains __
muscles
Retail Cuts - Round
__________________• Usually _________• External fat layer on
at least __ sides
Retail Cuts - Round
__________________• Note cover of fat
across the _______• Cut surface along
_______• Looks like a guy
wearing his ______ sideways
Retail Cuts - Round
___________• Contains _____
muscles in 1 large mass
• Served as ______ a lot
Retail Cuts - Shank
________________• 3-4 separate
muscles with large _______
Retail Cuts - Variety
________
________
________
_______
Retail Cuts - Various
_____________
___________
___________
Recommended