Transcript Slide 1

Beef Retail
Cut Session
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Chuck Arm Roast
Chuck Arm Roast (Boneless)
Chuck Arm Steak
Chuck Arm Steak (Boneless)
Chuck Blade Roast
Chuck Blade Steak
Chuck Eye Roast (Boneless)
Chuck Mock Tender Roast
Chuck Mock Tender Steak
Chuck Seven Bone Roast
Chuck Seven Bone Steak
Shank Cross Cut
Shank Cross Cut (Boneless)
Brisket (Boneless, Whole)
Brisket Corned (Boneless)
Brisket Flat Half (Boneless)
Brisket Point Half (Boneless)
Rib Ribeye Roast
Rib Ribeye Steak
Rib Roast Large End
Rib Roast Small End
Rib Roast Small End (Boneless)
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Table of
contents
Rib Steak Small End
Rib Steak Small End (Boneless)
Plate Short Ribs
Plate Skirt Steak (Boneless)
Loin Porterhouse Steak
Loin T-bone Steak
Loin Tenderloin Roast (Whole)
Loin Tenderloin Steak
Loin Top Loin Steak
Loin Top Loin Steak (Boneless)
Loin Sirloin Steak (Boneless)
Loin Top Sirloin Steak (Boneless)
Loin Sirloin Steak, Pin Bone
Loin Sirloin Steak, Flat Bone
Loin Sirloin Steak, Round Bone
Loin Sirloin Steak, Shell
Loin Sirloin Steak, Wedge Bone
Flank Steak
Round Bottom Round Roast
Round Bottom Round Steak
Round Eye Round Roast
Round Eye Round Steak
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Round Heel of Round Roast
Round Steak
Round Steak (Boneless)
Round Rump Roast (Boneless)
Round Tip Roast
Round Tip Steak
Round Tip Roast Cap Off
Round Tip Steak Cap Off
Round Top Round Roast
Round Top Round Steak
Cubed Steak
Beef for Stew
Ground Beef
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Flank Steak
Is a thin, fan-shaped muscle cut from the flank. The muscle
fibers run the length of the steak in a parallel direction. Has
very little fat and the surface may be scored.
Parallel Flow
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Round Bottom Round Roast
Cut from the outside of the round. Consists of two muscles,
with or without the eye of round.
Eye of
Round
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Round Bottom Round Steak
Cut from the outside half of a round roast. Can display two
major muscles, with or without the eye of the round.
Eye of Round
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Round Eye Round Roast
Cut from the eye round muscle which has been removed from the
bottom round. The cut is naturally elongated, boneless, cylindrical
in shape, and has a slight amount of fat covering.
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Round Eye Round Steak
Is a circular or oval, elongated, and naturally boneless cut.
Texture is slightly coarse with large bundles of muscle fibers.
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Round Heel of Round Roast
Is a boneless, wedge-shaped roast from the shank region
of the round. Tendon attachments can be identified on
the tapered end.
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Round Steak
A large steak cut from the end of the round. It is usually ½ to ¾
inch thick, with three major muscles and a round bone displayed.
Bottom Round
Round Bone
Eye Round
Top Round
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Round Steak (Boneless)
Same cut as the Round Steak with the round bone removed. The
muscles displayed include the top, bottom, and eye of round.
Bottom Round
Eye Round
Top Round
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Round Rump Roast (Boneless)
Cut from the upper end of the round. It is somewhat wedgeshaped with subcutaneous fat on one surface and mostly
lean tissue on the other surfaces. It is usually tied or netted.
Tied
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Round Tip Roast
Cut from the front side of the round. It consists of four major
muscles along with other small muscles, connective tissue sheaths
or streaks, and thin external fat. Contains the sirloin cap muscle.
Sirloin Cap
Seam Fat
Seam Fat
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Round Tip Steak
Cut from the front of the round. It contains four major muscles as
well as the adjacent small muscles, connective tissue, and fat. The
sirloin cap muscle and external fat are present.
Sirloin Cap
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Round Tip Roast Cap Off
Is a wedge cylindrical-shaped cut from the front of the round. The
sirloin cap muscle and outer fat are removed.
Cap Region
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Round Tip Steak Cap Off
Is a boneless, lean steak with only a slight amount of outer fat.
The cap muscle is removed from the cut.
Cap Region
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Round Top Round Roast
Contains the large inside top muscle of the round. It is a boneless
cut with a small amount of fat on the outer surface.
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Round Top Round Steak
Cut from the top half of a round roast. It is a large oval-shaped,
elongated, boneless cut and appears to consist almost entirely
of one muscle. Contains minimal fat within the cut.
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Cubed Steak
It is an irregular-shaped cut. Cubed effect on the surface is
made by a mechanical tenderizing machine. Made from
less tender areas of several different primal cuts.
Mechanical Tenderization
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Beef for Stew
Comprised of lean, meaty chunks cut from the round, loin, chuck,
flank, or brisket. The pieces are usually 1 to 2 inches square with
small amounts of fat.
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Ground Beef
Ground from a variety of lean cuts and trimmings. It can be
identified by the deeper cherry red color than ground pork.
Cherry Red Color
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The End
Flank Steak
Meaty portion of the flank with parallel
flowing muscle fibers.
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Proper Name
Beef Flank Steak
Other Names
Flank Steak Filet
Plank Steak
London Broil
Jiffy Steak
Cooking Methods
Grill, Pan-fry, Pan-broil, Braise, or Broil
Round Bottom Round Roast
Cut from the outside portion of the round,
in the bottom region.
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Proper Name
Beef Round Bottom Round
Roast
Other Names
Bottom Round Pot-Roast
Bottom Round Oven Roast
Bottom Round Steak Pot-Roast
Cooking Methods
Cook in Liquid, Braise, or Roast (high quality
cuts)
Round Bottom Round Steak
Cut from the outside portion of the round,
in the bottom region.
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Proper Name
Beef Round Bottom Round
Steak
Other Name
Bottom Round Steak
Cooking Methods
Cook in Liquid, Braise, or Pan-fry
Round Eye Round Roast
Single muscle cut from outside portion
of the round.
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Proper Name
Beef Round Eye Round Roast
Other Names
Eye Round Roast
Round Eye Pot-Roast
Round Pot-Roast
Round Eye Roast
Cooking Methods
Braise, Cook in Liquid, or Roast (high quality
cuts)
Round Eye Round Steak
Cross cut of the Round Eye Round.
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Proper Name
Beef Round Eye Round Steak
Other Names
Eye Round Steak
Round Eye Steak
Cooking Methods
Grill, Cook in Liquid, Braise, Pan-broil, or Panfry
Round Heel of Round Roast
Cut from the bottom portion of the round.
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Proper Name
Beef Round Heel of Round
Roast
Other Names
Round Heel Pot-Roast
Pike’s Peak Roast
Denver Pot-Roast
Cooking Methods
Braise or Cook in Liquid
Round Steak
Cross cut of the round and includes the
top, eye, and bottom round.
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Proper Name
Beef Round Steak
Other Names
Round Steak, Center Cut
Round Steak, Full Cut
Cooking Methods
Braise, Cook in Liquid, or Pan-fry
Round Steak (Boneless)
Cross cut of the round and includes the top,
eye, and bottom round with the bone removed.
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Proper Name
Beef Round Steak
Boneless
Other Names
Round Steak, Center Cut Boneless
Round, Full Cut Boneless
Boneless Round Steak
Cooking Methods
Braise, Cook in Liquid, or Pan-fry
Round Rump Roast (Boneless)
Cut from the top half of the round.
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Proper Name
Beef Round Rump Roast
Boneless
Other Names
Round Boneless Rump
Round Rump Roast, Rolled
Cooking Methods
Braise, Cook in Liquid, or Roast (high quality
cuts)
Round Tip Roast
Cut from inner side of the round and is
comprised of the tip muscle.
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Proper Name
Beef Round Tip Roast
Other Names
Sirloin Tip Roast
Face Round Roast
Tip Sirloin Roast
Crescent Roast
Cooking Methods
Cook in Liquid, Grill, Braise, or Roast (high
quality cuts)
Round Tip Steak
Cross cut of the round tip muscle.
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Proper Name
Beef Round Tip Steak
Other Names
Sirloin Tip Steak
Top Sirloin Steak
Cooking Methods
Grill, Broil, Stir-fry, Pan-broil, or Pan-fry
Round Tip Roast Cap Off
Cut from inner side of the round and is
comprised of the tip with the cap
muscle removed.
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Proper Name
Beef Round Tip Roast Cap Off
Other Names
Ball Tip Roast
Full Trimmed Tip Roast
Cooking Methods
Braise, Cook in Liquid, Grill, or Roast (high
quality cuts)
Round Tip Steak Cap Off
Cross cut of the tip with the cap
muscle removed.
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Proper Name
Beef Round Tip Steak Cap Off
Other Names
Ball Tip Steak
Trimmed Tip Steak
Cooking Methods
Grill, Broil, Stir-fry, Pan-broil, or Pan-fry
Round Top Round Roast
Cut from inner portion of the round,
above the bone.
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Proper Name
Beef Round Top Round Roast
Other Names
Top Round Roast
Top Round Roast Center
Cooking Methods
Roast or Grill
Round Top Round Steak
Cut from inner portion of the round,
above the bone.
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Proper Name
Beef Round Top Round Steak
Other Names
Top Round Steak
Top Round Steak Center Steak
Cooking Methods
Broil, Grill, Stir-fry, Pan-broil, or Pan-fry
Cubed Steak
Made from lean tender muscle from
multiple areas of the carcass.
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Proper Name
Beef Cubed Steak
Other Names
Cubed Beef Steak
Cubed Steak
Cooking Methods
Braise, Pan-broil, or Pan-fry
Beef for Stew
Made from lean tender muscle from
multiple areas of the carcass.
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Proper Name
Beef for Stew
Other Name
Stew Beef
Beef Cubed for Stew
Boneless Stew Beef
Boneless Beef for Stew
Cooking Methods
Braise or Cook in Liquid
Ground Beef
Made from grinding lean and fat from
various trimmings of the carcass.
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Proper Name
Ground Beef
Other Names
Ground Round
Ground Chuck
Hamburger
Chopped Meat
Cooking Methods
Roast (Bake), Grill, Broil, Pan-broil, or Pan-fry