OBJECTIVE 3.02 RECALL RETAIL AND WHOLESALE CUTS OF MEAT

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Presentation transcript:

OBJECTIVE 3.02 RECALL RETAIL AND WHOLESALE CUTS OF MEAT MEAT Processing OBJECTIVE 3.02 RECALL RETAIL AND WHOLESALE CUTS OF MEAT

General meat carcass info Younger animals = higher quality meat Before 2 years old Older animals = lower quality meat Slaughter Process Animal is humanely stunned/killed Carcass is bled out Carcass is hung upside down on a rail for further processing

Types of meat cuts Animals are initially processed into wholesale or “primal” cuts Usually very large Then, into either subprimal cuts and/or a variety of retail cuts.

Types of meat cuts Beef Example Pork Example Primal – Chuck Subprimal – Blade Retail – Blade Steak Pork Example Primal – Loin Subprimal – Tenderloin Retail – Loin Chops

Cuts of beef Wholesale/Primal Retail High Value: loin, rib, round, rump Low Value: chuck, brisket, flank, plate/navel, shank Retail High Value Ribeye (from rib) Tenderloin (from loin) Sirloin (from loin) Rump T-bone (from loin) Low Value Stew beef Ground beef Cubed Steak Brisket

Cuts of pork Wholesale/Primal Retail High Value - loin, leg/ham, picnic shoulder, Boston shoulder/butt These make up 75% of the retail value of carcass Low Value – spareribs, belly, feet, jowl, backfat, side, bacon Retail High Value Ham (from leg) Loin Pork Chops (from loin) Boston butt (from shoulder) Picnic (from shoulder) Low Value Hocks, spareribs, belly, bacon, jowl, fatback

Cuts of poultry Not classified into wholesale and retail cuts, because of the size of the carcass. The USDA sets standards for “ready to cook” chicken and turkeys

It’s poster timeeeeeeee!! Pick a bag of meat retail cuts Determine what animal they have come from Draw an outline of that animal and label the primal cuts Research which primal cut each of the retail cuts came from Paste the retail cut into the correct primal cut area on your poster