1. Animal Science Cuts of Meat

2.  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

3.  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

4.  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

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

6.  ii.Subprimal: blade. General Meat Carcass Information

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

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

9.  ii.Subprimal: tenderloin. General Meat Carcass Information

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

11. Cuts of beef

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

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

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

15. b.Tenderloin from loin. Cuts of beef

16. c.Sirloin from loin. Cuts of beef

17. d.Rump from rump. Cuts of beef

18. E. T-bone from loin. Cuts of beef

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

20. Cuts of Pork

21.  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

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

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

24. ii.Loin. Cuts of Pork

25.  iii.Pork chops from loin. Cuts of Pork

26.  iv.Boston butt from shoulder. Cuts of Pork

27.  v.Picnic from shoulder. Cuts of Pork

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

29. Cuts of Poultry

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

31.  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

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

33. Chicken Breast

34. Leg thigh

35. Drumstick

36. Wing

37. Tenderloin