2. General Meat Carcass Information
Livestock are processed before 2 years of age
Why?
Tender meat
Older animals are processed but the quality of meat is older.

3. After the animal is stunned,
The carcass is bled out by hanging upside down on a rail

4. Primal Cuts Are also known as wholesale cuts
Are the larger sections of a carcass from which retail cuts are fabricated
Are the pieces of meat from the initial breakdown of the carcass

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

6. Sub Primal Cuts
Refer to the larger cuts of meat fabricated from the primal cuts of the carcass
Are cut from wholesale cuts, will fit into boxes to be sold
Are vacuum sealed, boxed and shipped to stores
Are typically sold boneless

7. Primal Cuts(Wholesale) - Beef
Includes:
chuck
rib
loin
round
flank
plate
shank
brisket

9. Chuck
Is the area of the carcass which extends from the neck to the fifth rib and the dorsal to the brisket
shoulder of beef
Has varying amounts of tenderness between the muscles
Retail cuts: Pot Roast, Short Ribs, Top Blade Steak, Ground Beef

10. Rib
Is fabricated from the forequarter of the carcass, ribs 6 through 12 as well as a portion of the backbone
Retail cuts, including the ribeye steak, are often cooked using dry heat cooking methods
Is a popular choice of meat due to its flavor and tenderness
Retail Cut: Rib Eye, Back Ribs

11. Loin Yields the most expensive and tender cuts of meat
Includes the 13th rib and all of the lumbar vertebrae
Can be divided into the short loin and the sirloin
Can be cut into chops, steaks and roasts including T-bones, tenderloin fillets,
& Porterhouse.

12. Round Is the hind leg of a beef carcass
Is not as tender as other primal cuts due to extensive muscle use
Is a popular cut of meat because of its strong combination of leanness, flavor, texture and low price
Retail Cuts: Tip Steak, Rump
Roast, Round Steak & Roast

13. Flank Is located directly beneath the loin behind the plate
Is a tougher cut with large amount of fat and connective tissue
Is usually ground with the exception of the flank steak or London broil
Is boneless

14. Plate Is the ventral portion of the rib connected to the sternum
Is also called the short plate
Is usually a cheap, fatty, bone-in and tough cut
Retail Cut: Ground Beef

15. Shank Is the lower portion of the leg of the carcass
Is extremely tough, with excess connective tissue
Is usually used in stews with slow cooking process to break down connective tissues or ground
Retail Cuts: Corned Beef,
Brisket, Ground Beef

16. Brisket Is cut from the breast of the beef carcass
Is a boneless cut and is ideal for feeding large groups
Is popular for its flavor and texture
Must be cooked slowly at low heat and will shrink significantly

17. Popular Retail Cuts - Beef
Eye of Round Steak
(Round)
Round Steak
(Round)
Tip Steak, Sirloin Tip Steak (Round or Loin)
Porterhouse Steak
(Loin)
T-Bone Steak
(Loin)
Tenderloin Steak
(Loin)
Arm Steak, Arm Chuck Steak (Chuck)
Eye Steak, Ribeye Filet (Rib)
Small End Steak, Ribeye Steak (Rib)

18. Popular Retail Cuts - Beef
Cross Cut, Shank Cross Cut(Shank)
7-Bone Steak, 7-Bone Chuck Steak (Chuck)
Short Ribs, Plate Ribs
(Plate)
Skirt Steak
(Plate)
Ground Beef
Stew Beef
Cube Steak
Brisket

19. Pork

20. Primal Cuts(Wholesale) - Pork
Include:
ham, leg
loin
shoulder (Boston) butt/picnic shoulder, shoulder
side/belly

21. Shoulder (Boston) Butt/Picnic Shoulder, Shoulder
Is located on the upper and lower portion of the foreleg
Is one of the toughest cuts of pork
Is generally an inexpensive cut of pork
Can usually be cooked by any method
Retail Cuts
Blade Boston, Blade Roast
(Shoulder)

22. Side/Belly Is located ventral to the loin
Is very fatty and usually only has small strips of lean meat
Contains the spareribs
Is usually cut for bacon
Retail Cut:
BACON!

23. Loin Is located on both sides of the backbone
Is the leanest, most tender and most expensive cut of pork
Is an expensive cut due to its quality
Is easily overcooked because of its leanness

24. Loin
Retail Cuts:
Loin Chop, Pork T-bone Chop
Back Ribs
Blade Chop

25. Ham, Leg Is made up of the rump and hind leg Is often cured or smoked
Is very lean and flavorful

26. Popular Retail Cuts - Pork
Back Ribs
(Loin)
Blade Boston, Blade Roast
(Shoulder)
Blade Chop
(Loin)
Cube Steak
Sausage Links
Sausage
Patties
Ground Pork
Spare Ribs
(Side)

27. Popular Retail Cuts - Pork
Center Slice, Leg Center Slice (Ham)
Fresh Side
(Side)
Shank Portion, Leg Shank Portion
(Ham)
Loin Chop, Pork T-bone Chop (Loin)
Bacon
(Side)

28. Primal Cuts - Lamb
Leg
Loin
Rack
Shoulder

29. Leg Is one of the most popular lamb cuts
Is most commonly prepared whole
Is relatively tender and can be cooked in a variety of ways

30. Loin Is located between the rib and leg
Is one of the mildest tasting cuts of lamb
Contains portions of the backbone as well as the loin eye muscle, tenderloin and flank
Is usually cooked using a dry heat method

31. Rack Is also known as the hotel rack
Portion of the rib section of a lamb, usually containing ribs 5 through 12, and a portion of the backbone
Can be grilled, broiled or roasted

32. Shoulder Is one of the most versatile lamb cuts
Includes ribs 1 through 4 and the shoulder of the carcass
Is fatty and contains a large number of bones
Is tougher than the middle meats

33. Popular Retail Cuts - Lamb
French Style
Roast (Leg)
Sirloin Chops
(Loin)
Loin Roast
(Loin)
Loin Chops
(Loin)
Rib Chops
(Rib)
Rib Roast
(Rib)
Arm Chop
(Shoulder)
Square Cut
Whole (Shoulder)
Riblets