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Beef Round, Loin, Flank, Rib

Beef Round, Loin, Flank, Rib. IV. Miscellaneous Information. Roasts are two inches thick or thicker Steaks are one inch or less Pork Dressing % - 70, Beef – 60%, Lamb - 50% Rib eye grade – between 12 th and 13 th rib Loin Eye is Canadian Bacon

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Beef Round, Loin, Flank, Rib

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  1. Beef Round, Loin, Flank, Rib

  2. IV. Miscellaneous Information • Roasts are two inches thick or thicker • Steaks are one inch or less • Pork Dressing % - 70, Beef – 60%, Lamb - 50% • Rib eye grade – between 12th and 13th rib • Loin Eye is Canadian Bacon • Lamb – flakey fat like a pie crust, almost transparent, meat can look blue through fat • Pig has doughy fat

  3. BEEF – It’s What’s for Dinner • Large cuts • Cherry red in color • Large bones • Back fat average .4 to .6 inches • Wholesale cuts • Quartering • Eight – round, loin, flank, rib, chuck, plate, brisket, shank

  4. Beef Round • Large muscles • Very few muscles per cut • Round bone • Course texture “elbow texture” • Lighter red color than other beef cuts

  5. 1. Beef Round Bottom Round Roast • 2 major muscles • Boneless

  6. Beef RoundBottom Round Steak • Same as #1 • About one inch thick

  7. Beef RoundEye Round Roast • Seam of fat - sometimes • Elbow texture • Little taper

  8. Beef RoundEye Round Steak • Same as 3 • ¾ inch thick

  9. Beef RoundHeel of Round Roast • Eye round included • Elbow texture • Slopes off • May be spacewhere bone was removed

  10. Beef RoundRound Steak • Top round • Bottom round • Eye round • Round bonenear edge of cut

  11. Beef RoundRound Steak - Boneless • Same as 6 • No bone • Same muscles

  12. Beef RoundRump Roast (Boneless) • Any roast from the roundwithout a bone • Eye round & bottomround muscles • Usually tied

  13. Beef RoundTip Roast • Baseball Roast • Ball with a seamof gristle • Glove • Cap off ORCap on

  14. Beef RoundTip Steak • Same as 9 only thin • Cap on ORcap off

  15. Beef RoundTop Round Roast • Long and narrow • Top portion of round steak • One single muscle

  16. Beef RoundTop Round Steak • Same as 11 only thin

  17. Beef Loin • Body length is important • Most money from a beef animal comes from this wholesale cut • Marbling – flecks of fat within the muscle • Bone shapes: t-bone (back bone), sirloin bones (round, wedge, flat or spoon)

  18. Beef LoinPorterhouse Steak • If the tenderloin is the size of a silver dollar or larger, it is a porterhouse NOT t-bone

  19. Beef LoinBoneless Sirloin Steak • Mississippi Delta (fat pattern) • Oval muscle • Hanging tenderloin • Tenderloin is very expensive

  20. Beef LoinSirloin steak • Mississippi Delta • Weird bone at the edge of cut • Hanging tenderloin

  21. Beef LoinT-Bone Steak • Same as porterhouseonly smaller tenderloin • Size of ½ dollar

  22. 17. Beef LoinTenderloin Steak • Tender “C” • No elbow texture • Most expensive cut of meat

  23. Beef LoinTop Loin Steak • Exclamation point

  24. Beef LoinTop Sirloin Steak • No tenderloin attached • Mississippi Delta

  25. Beef FlankFlank Steak • Only retail cut from this wholesale • No external fat • Lengthwise muscle fibers

  26. Beef Rib • Marbling • Rabbit shaped muscle • Rib bone

  27. Beef RibEye Roast • Rabbit crawling into • Cave

  28. Same as 21 only thin Rabbit Cave Beef RibEye Steak

  29. Beef RibRoast Large End • Bone in • Extra muscle • 3 bones • Rabbit • Cave

  30. Beef RibRoast Small End • No extra muscle

  31. Beef RibSteak Small End • Same as roast only thin

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