beef chuck cuts
TRANSCRIPT
![Page 1: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/1.jpg)
Beef Chuck Cuts
![Page 2: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/2.jpg)
Beef : Chuck : Arm RoastCookery Method– Moist
Contains round arm bone and may contain cross sections of rib bones. Includes several muscles separated by connective tissue.
![Page 3: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/3.jpg)
Beef : Chuck : Arm Roast (bnls)Cookery Method– Moist
Same as arm roast except arm bone and ribs are removed.
![Page 4: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/4.jpg)
Beef : Chuck : Arm SteakCookery Method– Moist
Same muscle structure and bones as arm roast except cut thinner, usually about ½ inch thick.
![Page 5: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/5.jpg)
Beef : Chuck : Arm Steak (bnls)Cookery Method– Moist
Same as arm steak, except arm bone and ribs are removed.
![Page 6: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/6.jpg)
Beef : Chuck : 7-Bone RoastCookery Method– Moist
Cut from the center of the chuck and is identifiable by the 7-shaped blade bone. Also contains backbone, rib bones and a variety of muscles.
![Page 7: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/7.jpg)
Beef : Chuck : 7-Bone SteakCookery Method– Dry/Moist
Same a 7-bone roast, except cut usually about 1 inch thick
![Page 8: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/8.jpg)
Beef : Chuck : Blade RoastCookery Method– Moist
Contains the blade bone, backbone, ribs, and a variety of muscles. Usually cut about 2 inches thick.
![Page 9: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/9.jpg)
Beef : Chuck : Blade SteakCookery Method– Dry/Moist
Same muscle structure and bones as blade roast except cut thinner.
![Page 10: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/10.jpg)
Beef : Chuck : Chuck Eye RoastCookery Method– Dry/Moist
Boneless cut that contains the muscles located in the inner portion of the blade region of the chuck. The large oval muscle is a continuation of the ribeye muscle from the rib.
![Page 11: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/11.jpg)
Beef : Chuck : Mock Tender Roast
Cookery Method– Moist
Boneless cut removed from above the ridge of the blade bone. Consists of one single tapering muscle that possesses minimal fat covering.
![Page 12: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/12.jpg)
Beef : Chuck : Mock Tender Steak
Cookery Method– Moist
Steak cut from the mock tender roast, usually 1 inch or less thick. Generally appears course textured with minimal marbling.
![Page 13: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/13.jpg)
Beef : Chuck : Top Blade Steak (bnls)
Cookery Method– Dry/Moist
Boneless oval shaped steaks originating from under the blade bone. Contains a thick piece of connective tissue down the center portion of the steak.
![Page 14: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/14.jpg)
Beef Brisket Cuts
![Page 15: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/15.jpg)
Beef : Brisket : Brisket (whole bnls)
Cookery Method– Moist
Boneless cut from the breast section, between the foreshank and plate. Contains a large fat pad and is usually triangular in shape.
![Page 16: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/16.jpg)
Beef : Brisket : Flat Half (bnls)Cookery Method– Moist
The rear portion of the whole brisket. Side a generally almost parallel.
![Page 17: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/17.jpg)
Beef : Brisket : Point Half (bnls)Cookery Method– Moist
The forward portion of the whole brisket, tapering to a point. Contains a fat layer .
![Page 18: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/18.jpg)
Beef : Brisket : Brisket, CornedCookery Method– Moist
Any form of brisket that has been cured with a salt brine (pickle). Generally, spices and seasonings can be seen on the outer surface.
![Page 19: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/19.jpg)
Beef Shank Cuts
![Page 20: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/20.jpg)
Beef : Shank : Cross-CutCookery Method– Moist
Cut from the hindshank or the foreshank, perpendicular to the bone. Usually 1 to 2½ inches thick.
![Page 21: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/21.jpg)
Beef : Shank : Cross-Cut (bnls)Cookery Method– Moist
Same muscle structure as the cross cut shank, but with the bone removed.
![Page 22: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/22.jpg)
Beef Rib Cuts
![Page 23: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/23.jpg)
Beef : Rib: Large End RoastCookery Method– Dry
Cut from the large end of the rib, usually containing 2-3 ribs. Contains ribeye muscle and smaller surrounding muscles with the spinalis extending more than half the distance of the ribeye muslce.
![Page 24: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/24.jpg)
Beef : Rib: Small End RoastCookery Method– Dry
Cut from the smaller end of the rib, usually containing 2-3 ribs. Contains large ribeye muscle and small surrounding muscles. Spinalis is small and does not extend over half the distance of the ribeye muscle.
![Page 25: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/25.jpg)
Beef : Rib: Small End SteakCookery Method– Dry
Same muscle structure as Rib Roast Small End, usually cut into 1 inch thick steaks.
![Page 26: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/26.jpg)
Beef : Rib: Small End Steak (bnls)
Cookery Method– Dry
Same as Rib Steak Small End, but with the bones removed.
![Page 27: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/27.jpg)
Beef : Rib: Eye RoastCookery Method– Dry
Boneless roast from the rib. Primary muscle is the large center muscle (ribeye) of the rib.
![Page 28: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/28.jpg)
Beef : Rib : Eye SteakCookery Method– Dry
Cut from the boneless ribeye roast, across the grain, with little to no fat cover.
![Page 29: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/29.jpg)
Beef Plate Cuts
![Page 30: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/30.jpg)
Beef : Plate : Skirt SteakCookery Method– Dry/Moist
The “skirt” is the diaphragm muscle, an elongated muscle which typically exhibits a very course texture.
![Page 31: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/31.jpg)
Beef : Plate : Short RibsCookery Method– Moist
Rectangular-shaped, with alternating layers of lean and fat. Contains rib bones.
![Page 32: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/32.jpg)
Beef Loin Cuts
![Page 33: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/33.jpg)
Beef : Loin : Top Loin SteakCookery Method– Dry
Contains the loin muscle and part of the “T” bone. The tenderloin muscle has been removed.
![Page 34: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/34.jpg)
Beef : Loin : Top Loin Steak (bnls)
Cookery Method– Dry
Same as top loin steak, but with the bone removed.
![Page 35: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/35.jpg)
Beef : Loin : T- Bone SteakCookery Method– Dry
Contains the “T” shaped bone, the top loin and the tenderloin muscles. Tenderloin muscle measures between ½ and 1¼ inches, measured across the center of the tenderloin.
![Page 36: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/36.jpg)
Beef : Loin : Porterhouse SteakCookery Method– Dry
Similar to the T-bone Steak, but with the tenderloin muscle at least 1¼ inches at the center.
![Page 37: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/37.jpg)
Beef : Loin : Top Sirloin Steak (bnls)
Cookery Method– Dry
Boneless cut from the sirloin containing two large muscles : the biceps femoris and gluteus medius
![Page 38: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/38.jpg)
Beef : Loin : Tenderloin RoastCookery Method– Dry
Cut from the tenderloin muscle, and may taper from one end. Usually contains very little fat outer fat covering, with more fat being present in the form of marbling.
![Page 39: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/39.jpg)
Beef : Loin : Tenderloin SteakCookery Method– Dry
Cut from the tenderloin roast. Vary in thickness from 1 to 2 inches. Usually contains large amount of marbling, which appears to be very veiny.
![Page 40: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/40.jpg)
Beef Flank Cuts
![Page 41: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/41.jpg)
Beef : Flank : Flank SteakCookery Method– Dry/Moist
Boneless, flat, oval shaped cut containing elongated muscle fibers and very little fat.
![Page 42: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/42.jpg)
Beef Round Cuts
![Page 43: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/43.jpg)
Beef : Round : Round SteakCookery Method– Moist
Lean cut containing a round bone and three major muscle groups: top, bottom, and eye.
![Page 44: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/44.jpg)
Beef : Round : Round Steak (bnls)
Cookery Method– Moist
Same as round steak, except round bone has been removed.
![Page 45: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/45.jpg)
Beef : Round : Top Round Roast
Cookery Method– Dry
Boneless roast comprised of mainly one muscle (top) of the round.
![Page 46: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/46.jpg)
Beef : Round : Top Round Steak
Cookery Method– Dry
Same as top round roast, except usually cut 1 inch or less in thickness.
![Page 47: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/47.jpg)
Beef : Round : Bottom Round Roast
Cookery Method– Dry/Moist
Thick irregular shaped cut from the bottom (outside) section of the round. Usually in a exhibited in a triangular shape.
![Page 48: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/48.jpg)
Beef : Round : Bottom Round Steak
Cookery Method– Dry/Moist
Same a bottom round roast, usually in the same similar triangular shape. Often cut into thin steaks, ½ in thickness.
![Page 49: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/49.jpg)
Beef : Round : Bottom Round Rump Roast
Cookery Method– Dry/Moist
Irregular shaped cut from the sirloin end of the bottom round. Usually has little fat cover and little marbling.
![Page 50: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/50.jpg)
Beef : Round : Eye Round Roast
Cookery Method– Dry/Moist
Cut from the eye of the round muscle, which is separated from the bottom round. Has little fat covering, and minimal marbling.
![Page 51: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/51.jpg)
Beef : Round : Eye Round Steak
Cookery Method– Dry/Moist
Steaks cut from the eye of the round roast, usually less than 1 inch. Has very little fat covering, and even less marbling.
![Page 52: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/52.jpg)
Beef : Round : Tip RoastCookery Method– Dry/Moist
Wedge-shaped cut from the thin side of the round. Contains the cap muscle of the sirloin.
![Page 53: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/53.jpg)
Beef : Round : Tip SteakCookery Method– Dry
Same muscle structure as the Round Tip Roast, however it is cut into thin steaks usually about 1 inch thick.
![Page 54: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/54.jpg)
Beef : Round : Tip Roast, Cap Off
Cookery Method– Dry/Moist
Same muscle structure of the Round Tip Roast, however the cap muscle of the sirloin has been removed along with most all external fat.
![Page 55: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/55.jpg)
Beef : Round : Tip Steak, Cap Off
Cookery Method– Dry
Similar to Tip Roast, Cap Off except cut thinner, usually about 1 inch in thickness.
![Page 56: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/56.jpg)
Beef : Round : Heel of Round Roast
Cookery Method– Moist
Boneless, wedge-shaped cut from the lower round section. Contains considerable amounts of connective tissue.
![Page 57: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/57.jpg)
Beef Various Cuts
![Page 58: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/58.jpg)
Beef : Various : Cube SteakCookery Method– Dry/Moist
Square or rectangular shaped whole lean cut. Cubed effects are made by machine that mechanically tenderizes.
![Page 59: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/59.jpg)
Beef : Various : Beef for StewCookery Method– Moist
Lean pieces of beef cut into uniform cubes, usually 1 to 1½ inches in size. Contains little fat.
![Page 60: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/60.jpg)
Beef : Various : Ground BeefCookery Method– Dry
Ground beef in made by mechanically grinding lean meat and/or trimmings from several lean cuts. Usually merchandised based upon it composition.
![Page 61: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/61.jpg)
Beef Variety Cuts
![Page 62: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/62.jpg)
Beef Variety Meat HeartCookery Method– Dry/Moist
Generally heart shaped and contains more fat than hearts from other species. Generally exhibited spit or cut.
![Page 63: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/63.jpg)
Beef Variety Meat KidneyCookery Method– Dry/Moist
Beef kidneys are generally dark brown to dark red in color, and contain many more lobes than kidneys from other species.
![Page 64: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/64.jpg)
Beef Variety Meat LiverCookery Method– Dry/Moist
Beef livers are typically dark purple in color and are comprised of two lobes with one lobe being much larger than the other.
![Page 65: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/65.jpg)
Beef Variety Meat OxtailCookery Method– Moist
The tail portion of the beef, usually removed between the 2nd and 3rd coccygeal vertebrae. The last few vertebrae are removed from the tip.
![Page 66: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/66.jpg)
Beef Variety Meat SweetbreadCookery Method– Dry/Moist
Thymus gland. Creamy white consistency covered with a thin membrane.
![Page 67: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/67.jpg)
Beef Variety Meat TongueCookery Method– Dry/Moist
Rough skin covered muscles of the tongue, including the base. Beef tongues are generally rough to the touch and two-toned in color, with a majority of the skin color being bluish-black.
![Page 68: Beef Chuck Cuts](https://reader030.vdocuments.net/reader030/viewer/2022012507/618341078e75b151252acc95/html5/thumbnails/68.jpg)
Beef Variety Meat TripeCookery Method– Moist
Usually taken from the first, second, or third stomach of ruminant animals. Honeycomb tripe is shown here. Usually it is bleached prior to retail.