retail beef cuts…from the meat case to the dinner table ......beef made easy 1 2 7 6 8 9 3 4 5...
TRANSCRIPT
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BEEF MADE EASY
21
7
6
8 9
3 4 5
Shank Cross Cut
Flank Steak
Skirt Steak
Retail Beef Cuts…From the Meat Case to the Dinner Table
Copyright ©2000, NATIONAL CATTLEMEN’S BEEF ASSOCIATION AND THE BEEF BOARD 10-502 112000
Funded by America’s Beef Producers.SM
RECOMMENDED COOKING METHODSKILLETGRILL/BROILMARINATE & GRILL/MARINATE & BROILSTIR-FRYROASTSTEWINGSTEAKS FOR BRAISINGPOT ROAST
Chuck Eye Steak
Chuck Arm Pot Roast, Boneless
Chuck Shoulder Pot Roast, Boneless
Chuck Blade Steak, Boneless
Chuck 7-Bone Pot Roast
Chuck Short Ribs
Chuck Shoulder Steak, Boneless
Chuck Top Blade Steak, Boneless
Top Loin (Strip) Steak, Boneless
T-Bone Steak
Porterhouse Steak
Tenderloin Roast, Premium
Tenderloin Steaks
Tri-Tip Steak
Tri-Tip Roast
Top Sirloin Steak
Ribeye Roast, Premium
Ribeye Steak
Back Ribs
Rib Roast, Small End, Premium
Eye Round Steak
Eye Round Roast
Round Tip Steak, Thin Cut
Top Round Steak
Round Tip Roast
Beef for Kabobs
Cubed Steak
Beef for Stew
Beef for Stir-Fry
RIB 2
SHORT LOIN 3 SIRLOIN 4CHUCK 1
ROUND 5
OTHER CUTS
TM
Ground Beef
Rib Steak, Small End
Brisket, Flat Cut, Boneless
Brisket, Whole
Chuck Mock Tender Steak
Bottom Round Roast
SHANK 6& BRISKET 7
PLATE 8& FLANK 9