Download - Beef It’s What’s for Dinner!
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