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Beef It’s What’s for Dinner!

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Beef It’s What’s for Dinner!. Wholesale Cuts. 5. 4. 3. 2. 1. 6. 8. 7. 9. 10. 1 Chuck 2 Rib 3 Short Loin 4 Sirloin 5 Rump. 6 Round 7 Flank 8 Shortplate 9 Brisket 10 Shank. Wholesale Cuts. Retail Cuts. Marbling and Fat. Fat surrounds muscles

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Presentation Transcript
wholesale cuts
Wholesale Cuts

5

4

3

2

1

6

8

7

9

10

wholesale cuts1
1 Chuck

2 Rib

3 Short Loin

4 Sirloin

5 Rump

6 Round

7 Flank

8 Shortplate

9 Brisket

10 Shank

Wholesale Cuts
marbling and fat
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 vs Roast?
  • Steak is a thin slice from a muscle mass
  • Roast is the whole muscle mass from a particular area
slide9
Broil * Grill * Panfry
    • Fast cooking
    • High heat
    • Short time
slide10
Stew
    • Slow cooked in heavy pan with liquid added
slide11
Roast
    • Slow cooked in oven roasting pan
chuck1
Chuck
  • Characteristics:
    • Heavy muscle
    • Less tender
  • Best used for:
    • Stew Meat
    • Pot Roast
  • Cooking method:
    • Braise
    • Stew
slide15
Rib
  • Characteristics:
    • Most tender
    • Most marbling
  • Best served as:
    • Steak
    • Roast
  • Cooking method:
    • Grill
    • Roast
short loin1
Short Loin
  • Characteristics:
    • Most tender
    • Most marbling
  • Best used for:
    • Steak
    • Roast
  • Cooking method:
    • Grill
    • Roast
sirloin1
Sirloin
  • Characteristics:
    • Tender
    • Light marbling
  • Best used for:
    • Steak
  • Cooking method:
    • Broil
    • Grill
round1
Round
  • Characteristics:
    • Tender
    • Less marbling
  • Best used for:
    • Steak & Roast
  • Cooking method:
    • Broil
    • Grill
flank1
Flank
  • Characteristics:
    • Tough
    • Less marbling
  • Best used for:
    • Stew
    • Stuffed
  • Cooking:
    • Braise or Stew
brisket1
Brisket
  • Characteristics
    • Tough
    • Less marbling
  • Best used for:
    • Corned Beef
    • Stew
  • Cooking method:
    • Braise
    • Stew
    • Boil
summary
Summary
  • More marbling
    • Most tender
    • Less cooking time
  • Less marbling
    • Less tender
    • More cooking time and with liquid added
ad