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

2. 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

3. 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.

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

5. 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

6. 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

7. 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

8. 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