2 Thursday, March 28, 2013: Wholesale/Retail Cuts Objectives:Identify Primal cuts of beef, pork, and lamb.Determine how major retail cuts are taken from the wholesale portions of meat.Bellwork:Define Wholesale Cuts.Define Retail Cuts.When evaluating steaks, an important factor is marbling. What is marbling?
3 Wholesale cuts --are the larger cuts of meat that are shipped to grocery stores and meat markets. Retail cuts-- are the family sized or single serving cuts that are purchased at the store.
4 Beef Wholesale Cuts Chuck Brisket/Fore Shank Rib Short Plate/Flank Short LoinSirloinRump/RoundOther Cuts
5 Chuck Chuck Eye Roast Arm Pot Roast Cross Rib Pot Roast Blade Roast 7-Bone Pot RoastBoneless Top Blade SteakBoneless Shoulder Pot RoastMock TenderUnder Blade Pot RoastShort RibsFlanken-Style Ribs
7 Ribs Rib Roast, Large End Rib Roast, Small End Rib Steak, Small End Rib Eye RoastRib Eye SteakBack Ribs
8 Short Plate/FlankFlank SteakFlank Steak RollsSkirt Steak
9 Short Loin Boneless Top Loin Steak T-Bone Steak Porterhouse Steak Tenderloin RoastTenderloin Steak
10 Sirloin Sirloin Steak, Flat Bone Sirloin Steak, Round Bone Top Sirloin Steak
11 Rump/Round Round Steak Top Round Roast Top Round Steak Boneless Rump RoastBottom Round RoastTip Roast, Cap OffEye Round RoastTip Steak
12 Other Cuts of Beef Ground Beef Cubed Steak Beef for Stew Cubes for Kabobs
13 FRIDAY! March 29th, 2013: Wholesale/Retail Cuts Objectives:Identify Primal cuts of beef, pork, and lamb.Determine how major retail cuts are taken from the wholesale portions of meat.Bellwork:Number your BW sheet from 1-8 for Beef Meat ID Quiz.