Transcript Retail Cuts of Beef

RETAIL CUTS OF
BEEF
Jake Dunn
Spring 2001
Modified by Georgia
Agricultural Education
Curriculum Office
July, 2002
WHOLESALE VS. RETAIL
Wholesale cuts are those which are shipped from the
packing plant to Butchers and Grocers for further
Processing into smaller cuts.
Retail Cuts are the smaller cuts that you and I buy at
the Grocery Store or Butcher Shop.
There are eight wholesale cuts
that are then used to make
retail cuts.
FORE SHANK AND BRISKET
The fore shank and
brisket come from the
shoulder and chest of
cattle.
It’s most common retail
cut is the brisket.
Brisket
THE ROUND
The round is the hind
quarter of the cow, similar to
the ham of a hog.
The rump roast is a
common example of a
retail cut from the round.
Rump Roast
THE CHUCK
The chuck is the neck
region of the steer.
You may recognize
the boneless chuck
roast as a retail cut
from the chuck.
Boneless Chuck Roast
THE RIB
The rib cut is the rib
section of the
animal.
We derive several
retail cuts from this
area including
prime rib, and back
ribs.
Back Ribs
THE SIRLION
The sirloin is the
waist of the steer,
located between the
ribs and round.
The top sirloin steak
is the favorite retail
cut from this section.
Top Sirloin
THE SHORT LOIN
The short loin consists of
the loin and short ribs of
the steer.
Filet Mignon
FLANK AND SHORT PLATE
The flank is the area
between the body and
the hind legs.
You may be familiar with
the flank steak often used
for beef jerky.
Flank Steak
OTHER CUTS
Other cuts consist of
less desirable sections
and are often cubed as
stew meat or ground.
Ground Beef
THE END
BEEF
It’s what’s for
DINNER!