1. Primal and Retail Cuts of Beef
Culinary Arts
Primal and Retail Cuts of Beef
4/27/2018

2. What is the difference between tender and less tender cuts of meat?.
What is the difference between
tender and less tender cuts of meat?
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4/27/2018

3. Objectives
Define terms related to beef grading and wholesale cuts of beef.
Identify grades of beef and the factors used to grade beef.
Identify the nine primal cuts of beef.
Give examples of retail beef cuts for each wholesale cut.
Identify beef retail cuts based on bone shape.
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4/27/2018

4. Terminology Carcass-The dead body of an animal.
Beef Grade-A step in quality of different beef carcasses.
Primal cuts of meat-Large cuts of meat from an animal. Also known as the wholesale cuts of meat.
Retail cuts of meat-Smaller cuts of meat made from the primal, or wholesale, cuts.

5. Beef Grades are Based on Two Factors
1. Degree of Marbling
Marbling. Within a maturity group, marbling (the amount and distribution of intramuscular fat) within the ribeye is the primary determinant of USDA Quality Grade. Visual evaluations of marbling in the ribeye (at the 12th rib cross-section) are related to differences in eating quality of beef. Beef cuts with high levels of marbling are more likely to be tender, juicy and flavorful than cuts with low levels of marbling. Studies suggest that beef from carcasses grading at least USDA Select is likely to be acceptable in eating qaulity for most consumers.
Ask.com

6. Beef Grades are Based on Two Factors
2. Degree of Maturity of the animal. Mature Steer Young Steer
Maturity. The age of a beef animal has a direct effect on tenderness of the meat it produces. As cattle mature, their meat becomes progressively tougher. To account for the effects of the maturing process on beef tenderness, evaluations of carcass maturity are used in determining USDA Quality Grades. There are five maturity groupings, designated as A through E. Approximate ages corresponding to each maturity classification are:
A — 9 to 30 months
B — 30 to 42 months
C — 42 to 72 months
D — 72 to 96 months
E — more than 96 months
Bairnsley.com
Ask.com

7. There are 8 Grades of Beef
Grades for Human Consumption
USDA Prime
USDA Choice
USDA Select
Grades Used in other Commercial Products
USDA Commercial
USDA Utility
USDA Cutter
USDA Standard
USDA Canner
Purpose of Beef Grading
The U.S. Department of Agriculture (USDA) has established Standards for Grades of Slaughter Cattle and Standards for Grades of Carcass Beef (USDA, 1996), which are designed to facilitate beef marketing by separating a highly variable population of live cattle and/or beef carcasses into groups which are more uniform in quality and composition. Beef carcass grading is a voluntary service of the USDA, and the user (the packer) is charged a fee for the service. Grades are determined by an employee of the USDA, working independently of both the producer and packer. The USDA Standards include two separate grade designations – Quality Grades and Yield Grades – and are designated by the stamps shown in Figure 1. A carcass may be either Quality graded, or Yield graded, or both Quality and Yield graded at the same time.
Quality Grading
Beef quality refers to the expected eating characteristics (tenderness, juiciness and flavor) of the cooked product. USDA Quality Grades are used to reflect differences in expected eating quality among slaughter cattle and their carcasses. There are eight USDA Quality Grades for beef:
USDA Prime USDA CommercialUSDA Choice USDA Utility USDA Select USDA CutterUSDA Standard USDA Canner
Eating quality generally is most desirable for “Prime beef” and least desirable for “Canner beef”. The Quality Grade of a beef carcass is determined by evaluating carcass indicators of physiological maturity and marbling.
4/27/2018

8. Grades of Beef The grade of an animal is based on the amount of fat.
Prime – High in fat
inter-muscular (between muscles and its fat cap)
intra-muscular (marbling)
Ex: Prime Rib,
$10 to $12 per lb.
Prime beef is sold in high end restaurants and in quality butcher shops. It is very expensive but very tender and very flavorful. The average home cook would reserve this for a special occasion rather than an everyday meal.
Usda.gov

9. Grades of Beef 2. Choice – Moderate amount of fat
Less inter + intra muscular
Ex: “Standing Rib Roast” $7 to $9 per pound
Choice is the middle grade of beef and is the grade most home cooks will choose. It is tender, flavorful and delicious prepared by most any method without breaking the bank. The same roast called a Prime rib on a prime animal would be called a standing rib roast off a choice grade animal.
Usda.gov

10. Grades of Beef 3. Select – little to no fat
Little intra muscular fat (marbling)
Small or non-existent fat cap
Lower end markets
Ex: Roast $3 to $5 per pound
This grade of beef is very economical but has little flavor on its own. Many home cooks use this grade because it is cheap and lower in fat. It is perfect for ground beef recipes which require the chef to dispose of accumulated fat because there is very little of that to manage.
Usda.gov

11. PROPERTY OF PIMA COUNTY JTED, 2010
What two factors are used to grade beef?
What are the three grades of beef eaten by consumers?
3. Think-pair-share
teacher presents a question
teacher gives wait time for student to form answer
teacher instructs students to share their answer with a partner
teacher calls on non-volunteers to share with the class
PROPERTY OF PIMA COUNTY JTED, 2010 3

12. Two Basic Cuts of Beef Primal cuts larger cuts of meat.
shipped to grocery stores and meat markets to be cut smaller by butcher.
also called wholesale cuts.
Retail cuts are the family sized or single serving cuts that are purchased at the store.

13. Wholesale Cuts vs. Retail Cuts
There are nine basic wholesale cuts from which we get our Retail cuts.
Chuck Rib
Short Loin Sirloin
Round Brisket Flank Shank
Short Plate
                                                                                                                                               

14. How the Wholesale Cuts Occur on the Steer
Basic primal or wholesale cuts of a beef carcass are illustrated in this figure. These primal cuts are packaged either whole or in parts (subprimals) in vacuum-packages. The cuts are then boxed at the packing plant, four to eight (or more) of the same cuts per box. These primals and subprimals are then shipped to retail outlets and restaurants where they are cut into individual portions and offered for sale. For complete information regarding primal and subprimal cuts, refer to the USDA Agricultural Marketing Service Web site:
4/27/2018

15. Name the Wholesale (Primal) Cuts

16. Check Your Answers Chuck Short Loin Sirloin Rib Brisket and Shank
Round
During butchering each animal is divided into large “chunks” called primals. In butcher shops and some high-end restaurants you will find personnel who can butcher a whole side of beef. But in today’s supermarkets you will find people called meat cutters who do not cut beef from the side. They only break down beef from these large primal cuts into fabricated cuts that are sold at the retail level. Each primal yields specific market cuts.
Short Plate and Flank

17. The 9 Wholesale Cuts on a Carcass

18. CHUCK From the neck region. Most economical cuts- Less Tender
Moist Heat
Retail Cuts:
Boneless Chuck Roast
Cross Rib Roast
Short Ribs
Pot Roasts
Beefcouncil.com

19. RIB Used for many applications.
One of the most desirable in terms of tenderness.
Beefcouncil.com

20. RETAIL CUTS for the Rib Back Ribs Rib Eye Roast Rib Eye Steak
Rib Steak

21. SHORT LOIN Loin One of the most desirable for tenderness.
Typically the most expensive.

22. RETAIL CUTS for the Loin
Porterhouse Steak
Tenderloin Roast
T-Bone Steak
Tenderloin Steak
Boneless Top Loin Steak

23. SIRLOIN
Is the waist of the animal, located between the ribs and round.
Top Sirloin Steak is a favorite cut from this section.
Retail Cuts:
Top Sirloin Steak
Sirloin Steak

24. ROUND The rump and tip muscles.
It can be used in multiple applications and is fairly inexpensive.
Fat content is generally 5-8%
(low in fat----makes it tougher)

25. RETAIL CUTS of the Round
Round Steak
Boneless Rump Roast
Tip Steak
Top Round Roast
Tip Roast
Bottom Round Roast
Top Round Steak

26. FLANK The flank is the area between the body and the hind legs
No Bones to identify
Common uses are fajitas and jerky.
Retail Cuts:
Flank Steak
Flank Steak Rolls

27. Plate The plate is sometimes referred to as the short plate.
The plate is the section that is separated from the Rib.
The Retail Cuts Include:
Skirt Steak
Short Ribs

28. FORE SHANK & BRISKET Corned Brisket Brisket-Whole & Half
Taken from the breast section beneath the chuck, under the first five ribs.
Brisket is the most common retail cut.
Retail Cuts:
Corned Brisket
Brisket-Whole & Half
Shank Cross Cut

29. Retail Cuts
Usda.gov

30. RETAIL Cuts of Beef Can be Identified by their BONE SHAPE
Arm and
Round Bones
With Marrow
Usda.gov
4/27/2018

31. Bones of a steer….
hinchu.blogspot.com

32. Some Cuts and their Bones
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33. 4/27/2018

34. More Cuts and their Bones
What other bone shapes are the students aware of (t-bone, etc.).
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35. Rib Eye Steak Bone Out Bone In
Retail cuts of meat are often sold bone in (with the bone) and bone out (without any bone). Bone out cuts are typically more expensive.
Usda.gov
4/27/2018

36. PROPERTY OF PIMA COUNTY JTED, 2010
Sky Writing
Think about the answer to the question(s)
22. Sky Writing
teacher instructs students to write their answer to a question in the air while silently thinking about the idea
teacher provides feedback
Write your response in the air
PROPERTY OF PIMA COUNTY JTED, 2010

37. PROPERTY OF PIMA COUNTY JTED, 2010
Tell the wholesale cuts of beef by pointing at where they are on your body.
20. A-B Partner Teach
partner A turn to partner B
tell or teach your partner the two most important things you have
learned so far about...
switch roles and repeat the process
teacher calls on non-volunteers 37
PROPERTY OF PIMA COUNTY JTED, 2010