cuts of meat objective 3.02: recall retail and wholesale cuts of meat
TRANSCRIPT
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Cuts of Meat
Objective 3.02: Recall retail and wholesale cuts of meat
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Meat Carcass Information
• Beef, Pork, Lamb, and goat animals that are processed before 2 years of age typically yield higher quality meat.
• Older animals are processed, but meat quality is usually lower.
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Processing
• After following humane guidelines for stunning an animal, the carcass is bled out and hung upside down on a rail for further processing.
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Processing
• Animals are initially processed into wholesale or “primal” cuts.
• These are broken into either sub-primal cuts and/or a variety of retail cuts
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Cut Examples
• Beef– Wholesale/Primal: Chuck– Sub-Primal: Blade – Retail: Blade Steak
• Pork – Wholesale/Primal: Loin– Sub-Primal: Tenderloin– Retail: Loin Chops
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Cuts of Beef
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Cuts of Beef
• Wholesale/Primal– High value
• loin, rib, rump, round– Low Value
• chuck, brisket, flank, plate or navel, shank
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Cuts of Beef
– loin– rib– rump– round– chuck
– brisket– flank– plate or navel– shank
Draw a diagram in your notebook labeling the wholesale cuts of beef:
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Wholesale Cuts of Beef
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Cuts of Beef
• Retail– High Value
• ribeye from the rib• tenderloin from the loin• sirloin from the loin• rump from the rump• T-bone form the loin
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Cuts of Beef
– Low Value • Stew Beef, Ground Beef, Cubed Steak,
Brisket
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T-Bone
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Ribeye
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Tenderloin
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Cuts of Beef
T-Bone
Ground BeefStew Beef
SirloinRibeye Tenderloin
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Cuts of Pork
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Cuts of Pork
• Wholesale– High Value
• loin, ham, picnic shoulder, Boston shoulder or butt
• The ham, picnic shoulder, and boston shoulder make up 75% of the carcass retail value
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Cuts of Pork
– Low Value• spareribs or belly, feet, jowl, backfat,
spareribs or side, bacon
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Wholesale Cuts of Pork
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Cuts of Pork
• Retail– High Value
• ham, loin, tenderloin, pork chops, Boston butt, picnic ham (shoulder)
– Low Value• hocks, spareribs, belly, bacon, jowl,
fatback
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Cuts of Pork
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Cuts of Pork
Pork Chops
Picnic Shoulder
Country Ham
The Ham, Loin, Picnic Shoulder and Boston Butt make up 75% of the retail value of the carcass
Boston Butt
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Cuts of Poultry
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Cuts of Poultry
• Not Classified into wholesale and retail cuts like pork and beef due to size
• USDA sets standards for all “ready to cook” chicken and turkey
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Cuts of Poultry
• Parts include– Halves– Breast – Legs– Drumstick– Wing– Tenderloin