beef round, loin, flank, rib. iv. miscellaneous information a.roasts are two inches thick or thicker...

Beef Round, Loin, Flank, Rib

IV. Miscellaneous Information

A. Roasts are two inches thick or thickerB. Steaks are one inch or lessC. Pork Dressing % - 70, Beef – 60%, Lamb - 50%D. Rib eye grade – between 12th and 13th ribE. Loin Eye is Canadian BaconF. Lamb – flakey fat like a pie crust, almost

transparent, meat can look blue through fatG. Pig has doughy fat

BEEF – It’s What’s for Dinner

• Large cuts• Cherry red in color• Large bones• Back fat average .4 to .6 inches• Wholesale cuts– Quartering– Eight – round, loin, flank, rib,

chuck, plate, brisket, shank

Beef Round

• Large muscles• Very few muscles per cut• Round bone• Course texture “elbow texture”• Lighter red color than other beef cuts

1. Beef Round Bottom Round Roast

• 2 major muscles• Boneless

2. Beef RoundBottom Round Steak

• Same as #1• About one inch thick

3. Beef RoundEye Round Roast

• Seam of fat - sometimes• Elbow texture• Little taper

4. Beef RoundEye Round Steak

• Same as 3• ¾ inch thick

5. Beef RoundHeel of Round Roast

• Eye round included• Elbow texture• Slopes off• May be space

where bone was removed

6. Beef RoundRound Steak

• Top round• Bottom round• Eye round• Round bone

near edge of cut

7. Beef RoundRound Steak - Boneless

• Same as 6• No bone• Same muscles

8. Beef RoundRump Roast (Boneless)

• Any roast from the roundwithout a bone

• Eye round & bottomround muscles

• Usually tied

9. Beef RoundTip Roast

• Baseball Roast• Ball with a seam

of gristle• Glove• Cap off OR

Cap on

10.Beef RoundTip Steak

• Same as 9 only thin• Cap on OR

cap off

11.Beef RoundTop Round Roast

• Long and narrow• Top portion of round steak• One single muscle

12.Beef RoundTop Round Steak

• Same as 11 only thin

Beef Loin

• Body length is important• Most money from a beef animal comes from

this wholesale cut• Marbling – flecks of fat within the muscle• Bone shapes: t-bone (back bone), sirloin

bones (round, wedge, flat or spoon)

13.Beef LoinPorterhouse Steak

• If the tenderloin is the size of a silver dollar or larger, it is a porterhouse NOT t-bone

14.Beef LoinBoneless Sirloin Steak

• Mississippi Delta (fat pattern)• Oval muscle• Hanging tenderloin– Tenderloin is very expensive

15.Beef LoinSirloin steak

• Mississippi Delta• Weird bone at the edge of cut• Hanging tenderloin

16.Beef LoinT-Bone Steak

• Same as porterhouseonly smaller tenderloin

• Size of ½ dollar

17. Beef LoinTenderloin Steak

• Tender “C”• No elbow texture• Most expensive cut

of meat

18.Beef LoinTop Loin Steak

• Exclamation point

19.Beef LoinTop Sirloin Steak

• No tenderloin attached• Mississippi Delta

20.Beef FlankFlank Steak

• Only retail cut from this wholesale• No external fat• Lengthwise muscle fibers

Beef Rib

• Marbling• Rabbit shaped muscle• Rib bone

21.Beef RibEye Roast

• Rabbit crawling into• Cave

22.Beef RibEye Steak

• Same as 21 only thin• Rabbit • Cave

23.Beef RibRoast Large End

• Bone in• Extra muscle• 3 bones• Rabbit• Cave

24.Beef RibRoast Small End

• No extra muscle

25.Beef RibSteak Small End

• Same as roast only thin