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.

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

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

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

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

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

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

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

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.

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

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

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

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

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

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)

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

Pork

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

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)

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!

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

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

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

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)

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)

Primal Cuts - Lamb Leg Loin Rack Shoulder

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

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

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

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

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