BeefIt’s What’s for Dinner!

Wholesale Cuts

1 2 3 4 5

678

910

Wholesale Cuts

• 1 Chuck

• 2 Rib

• 3 Short Loin

• 4 Sirloin

• 5 Rump

• 6 Round

• 7 Flank

• 8 Shortplate

• 9 Brisket

• 10 Shank

Retail Cuts

Marbling and Fat

Fat surrounds muscles

Marbling is fat that runs through the muscle

The leaner the cut, the tougher the meat is to chew

Steak vs Roast?

• Steak is a thin slice from a muscle mass

• Roast is the whole muscle mass from a particular area

Methods of cooking

• Broil * Grill * Panfry

–Fast cooking

–High heat

–Short time

• Stew–Slow cooked in heavy pan with

liquid added

• Roast–Slow cooked in

oven roasting pan

Chuck

Chuck• Characteristics:

– Heavy muscle– Less tender

• Best used for: – Stew Meat– Pot Roast

• Cooking method:– Braise– Stew

Rib

Rib• Characteristics:

– Most tender

– Most marbling

Best served as:•Steak•Roast

Cooking method:•Grill•Roast

Short Loin

Short Loin• Characteristics:

– Most tender

– Most marbling

• Best used for:– Steak– Roast

• Cooking method:– Grill– Roast

Sirloin

Sirloin• Characteristics:

– Tender– Light marbling

• Best used for:– Steak

• Cooking method:– Broil– Grill

Round

Round• Characteristics:

– Tender

– Less marbling

• Best used for:– Steak & Roast

• Cooking method:– Broil

– Grill

Round Steak

Top Round Steak

Flank

Flank• Characteristics:

– Tough

– Less marbling

• Best used for:– Stew

– Stuffed

• Cooking:– Braise or Stew

Shortplate

Flank Steak

Brisket

Brisket• Characteristics

– Tough– Less marbling

• Best used for:– Corned Beef – Stew

• Cooking method:– Braise– Stew– Boil

Shank

Shank

Hamburger

Stew Meat

Summary

• More marbling – Most tender

– Less cooking time

• Less marbling– Less tender

– More cooking time and with liquid added