BEEF PRIMALS Brisket is between the legs 4 62 TOTAL CUTS Loin RIB 12 6 Chuck 11 Round 14 Plate 2 Flank 1 Shank 2 Brisket is between the legs 4

BEEF CHUCK 11 TOTAL CUTS Chuck 11

Beef Chuck Arm Roast- B-C-03-M NOTE Round Bicep is ALWAYS by ARM bone & long pectoral muscle is always near Bicep. Both together make a “pistol” shape Beef Chuck Arm Roast- B-C-03-M

Beef Chuck Eye Roast, Bnls- B-C-13-M

Beef Chuck Eye Steak, Bnls- B-C-45-M

Beef Chuck Top Blade Steak (Flat Iron) PECTORAL BICEP Beef Chuck Top Blade Steak (Flat Iron) B-C-58-D

Beef Chuck Arm Pot Roast Boneless BICEP PECTORAL Beef Chuck Arm Pot Roast Boneless B-C-04-M

Beef Chuck Petite Tender- B-C-21-D

Beef Chuck Blade Roast- B-C-06-M Bone Beef Chuck Blade Roast- B-C-06-M Although this has a Rib & a Blade in it the Blade bone ALWAYS trumps the other bone and is what the cut is named after.

Beef Chuck 7-bone Roast- B-C-26-M

Beef Chuck Eye Roast- B-C-13- M

Beef Chuck Mock Tender Steak- B-C-48-M Can be “butterflied” in appearance often has a film on outside OR a squiggly curve of fat in middle. FILM Beef Chuck Mock Tender Steak- B-C-48-M

Beef Chuck Mock Tender Roast- B-C-20-M

Beef Chuck Shoulder Pot Roast- B-C-29-D/M

BEEF SHANK 2 TOTAL CUTS Shank 2

BEEF PLATE 2 TOTAL CUTS Plate 2

Beef Plate Short Ribs- B-G-28-M BONES Beef Plate Short Ribs- B-G-28-M

Beef Plate Skirt Steak (no bones) B-G-54-D/M

BEEF BRISKET 4 TOTAL CUTS Brisket is between the legs 4

Beef Brisket Brisket, Whole boneless B-B-10-M (Two samples one with fat on top, one without; both are just thicker than flank which looks similar. Note angular striping to muscle—this is in ALL brisket cuts.)

Beef Brisket Flat Half, Boneless B-B-15-M

BEEF FLANK 1 TOTAL CUTS Flank 1

Beef Flank Flank Steak- B-D-47-D/M (Note muscle fibers are longways—not vertical like Brisket. Usually not as thick as brisket too. Ignore knife cuts in this meat cut)

BEEF RIB 6 TOTAL CUTS RIB 6

Beef Rib Rib Eye Steak- B-H-45-D ALWAYS HAS EYEBROW SHAPED MUSCLE ABOVE EYE MUSCLE (Which often has a bunny shape… can you see the bunny?) Usually little to no tail Beef Rib Rib Eye Steak- B-H-45-D

Beef Rib Rib Eye Roast Bnls- B-H-13-D ALWAYS HAS EYEBROW SHAPED MUSCLE ABOVE EYE MUSCLE (Which often has a bunny shape… can you see the bunny? Probably not here because you have to look straight on at the side.) Beef Rib Rib Eye Roast Bnls- B-H-13-D

Beef Rib- Rib Roast- B-H-22-D Chine -----> Normally cut chine bone off like one on above Beef Rib- Rib Roast- B-H-22-D (3 different samples, ALL with curved rib bone and one main muscle(the rib eye). Note Eyebrow muscle is small & that is why it is called small end. You can see the “bunny” still in 2 of these cuts)

Beef Rib Ribeye Steak- Lip-on- B-H-50-D Notice –basically ribeye with a tail (See the “bunny” & the “eyebrow”)

BEEF LOIN 12 TOTAL CUTS Loin 12

Beef Loin T-Bone Steak – B-F-55-D Note full T bone----has two muscles: The big muscle is the Top Loin also called the longissimus dorsi & the little muscle is the tenderloin also called the psoas)

Beef Loin Porterhouse Steak- B-F-49-D (two samples: one on left is missing some of the lower part of the “T” as it is cut between the T’s in the vertebraes; the other has a full T bone----Both have two muscles: The big muscle is the Top Loin also called the longissimus dorsi & the little muscle is the tenderloin also called the psoas)

Beef Loin Tenderloin Steak- B-F-56-D (2 samples…...See where the T bone was; This cut is usually THICK 1-2”)

Beef Loin Tenderloin Roast – B-F-34-D (has more fat (usually than eye) & is a flatter and not as big) (sometimes one end is shaped like a cigar)

Beef Loin Top Loin Steak- B-F-59-D

Beef Loin Top Loin Steak, Boneless B-F-60-D (see where the T bone was)

Beef Loin Tri Tip Roast- B-F-40-D Large Cut

Beef Loin Top Sirloin Cap Steak B-F-64-D

Beef Loin Top Sirloin Steak, Bnls, Cap off B-F-63-D

Above line is top sirloin boneless. adding tenderloin CIGAR SHAPED MUSCLE Above line is top sirloin boneless. adding tenderloin below line makes it a bonelees sirloin. Beef Loin Sirloin Steak Boneless- B-F-62-D HAS 3 MUSCLES. Note tenderloin muscle attached lower right.

Beef Loin Top Sirloin, Boneless Steak HAS 2 MUSCLES CIGAR SHAPED MUSCLE Beef Loin Top Sirloin, Boneless Steak HAS 2 MUSCLES

BEEF ROUND 14 TOTAL CUTS Round 14

Beef Round Round Steak B-I-51-M BOTTOM SIDE TOP SIDE EYE Beef Round Round Steak B-I-51-M Bone is always right by edge at side of cut

Beef Round Round Steak, boneless- B-I-52-M BOTTOM SIDE TOP SIDE EYE Beef Round Round Steak, boneless- B-I-52-M

Beef Round Bottom Round Steak – B-I-43-M Both are same cut: One is sometimes just cut shorter than the other Beef Round Bottom Round Steak – B-I-43-M (Always has the “crack of the bottom” running up & down)

Beef Round Bottom Round Roast – B-I-08-D/M Note crack of the bottom runs straight up & down

Beef Round Top Round Steak- B-I-61-D 10-12" long Beef Round Top Round Steak- B-I-61-D (This is from the Top side of the round…Thus the name: 2 samples some have has a line of fat running through the top long ways… others do not(like lower right) Both are big long pieces of meat)

Beef Round Top Round Roast – B-I-39-D (Some, like this one, has a line of fat running through the top long ways) (can be 2 even as much as 6” thick)

Looks like a tenderloin steak BUT ALWAYS thinner…usually ½” thick Beef Round Eye of the Round Steak- B-I-46-D/M Looks like a tenderloin steak BUT ALWAYS thinner…usually ½” thick

Beef Round Eye of the Round Roast- B-I-14-D/M

Beef Round Rump Roast Boneless- B-I-09-D/M This is the only cut from the beef with strings. If it does not have strings it is shaped like a wedge…like the one on the left. Beef Round Rump Roast Boneless- B-I-09-D/M

Beef Round Tip Roast, cap off- B-I-36-D/M (notice all tip steaks & roast have U ligament or two running up and down—this is not a line of fat)

Beef Round Tip Steak, cap off- B-I-57-D (notice all tip steaks & roast have U ligament or two running up and down—this is not a line of fat)

Beef Various Beef for Stew B-N-82-M

Beef Various Cubed Steak- B-N-83-D/M

Beef Various Ground Beef B-N-84-D

REVIEW OF BEEF PRIMALS Brisket is between the legs 4 62 TOTAL CUTS Loin 12 RIB 6 Chuck 11 Round 14 Plate 2 Flank 1 Shank 2 Brisket is between the legs 4

BEEF STEAKS w/ BONES & HOW THEY FIT TOGETHER 62 TOTAL CUTS Loin 12 RIB 6 Chuck 11 Round 14 Plate 2 Flank 1 Shank 2 Brisket is between the legs 4

REVIEW THIS LESSON UNTIL YOU GET A FEEL FOR MOST OF THE NAMES OF RETAIL BEEF CUTS