Animal Science Cuts of Meat.  A.Beef, pork, lamb and goat animals that are processed before 2 years of age typically yield higher quality meat. Older.

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Presentation transcript:

Animal Science Cuts of Meat

 A.Beef, pork, lamb and goat animals that are processed before 2 years of age typically yield higher quality meat. Older animals are also processed, but quality of meat is usually lower. General Meat Carcass Information

 B.After following humane guidelines for stunning an animal, the carcass is bled out and hung upside down on a rail for further processing. General Meat Carcass Information

 C.Animals are initially processed into wholesale or “primal” cuts. These wholesale cuts are then broken into either subprimal cuts and/or a variety of retail cuts. General Meat Carcass Information

 1.Beef Example i.Wholesale/Primal: chuck. General Meat Carcass Information

 ii.Subprimal: blade. General Meat Carcass Information

 iii.Retail: blade steak. General Meat Carcass Information

 2.Pork Example i.Wholesale/Primal: loin. General Meat Carcass Information

 ii.Subprimal: tenderloin. General Meat Carcass Information

 iii.Retail: loin chops. General Meat Carcass Information

Cuts of beef

 A.Wholesale/Primal 1.High Value- loin, rib, round, rump. Cuts of beef

 2.Low Value- chuck, brisket, flank, plate or navel, shank. Cuts of beef

B.Retail  1.High Value a.Ribeye from rib. Cuts of beef

b.Tenderloin from loin. Cuts of beef

c.Sirloin from loin. Cuts of beef

d.Rump from rump. Cuts of beef

E. T-bone from loin. Cuts of beef

 2.Low Value- stew beef, ground beef, cubed steak, brisket Cuts of beef

Cuts of Pork

 A.Wholesale/Primal Cuts 1.High Value- loin, leg or ham, picnic shoulder, Boston shoulder or shoulder. butt. The ham, loin, picnic shoulder and Boston shoulder make up about 75% of the retail value of a carcass. Cuts of Pork

2.Low Value- spareribs or belly, feet, jowl, backfat, spareribs or side, bacon. Cuts of Pork

 B.Retail 1.High Value i. Ham from leg. Cuts of Pork

ii.Loin. Cuts of Pork

 iii.Pork chops from loin. Cuts of Pork

 iv.Boston butt from shoulder. Cuts of Pork

 v.Picnic from shoulder. Cuts of Pork

 2.Low Value- hocks, spareribs, belly, bacon, jowl, fatback. Cuts of Pork

Cuts of Poultry

 A.Poultry are not classified into wholesale and retail cuts like pork and beef because of the size of the carcass. Cuts of Poultry

 B.The USDA sets standards for “ready to cook” chicken and turkeys whether they are sold whole or as parts/cuts of poultry. Cuts of Poultry

 C.Parts include: poultry halves, breast, leg thigh, drumstick, wing and tenderloin Poultry Halves Cuts of Poultry

Chicken Breast

Leg thigh

Drumstick

Wing

Tenderloin