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BEEF

BEEF. What you need to know as a consumer. Terms. Carcass = the muscle, bone and fat associated with the slaughter of an animal after removal of the head, hide, feet and internal organs are removed

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BEEF

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  1. BEEF What you need to know as a consumer

  2. Terms Carcass = the muscle, bone and fat associated with the slaughter of an animal after removal of the head, hide, feet and internal organs are removed Wholesale Cuts (primal cuts) = the large sections of beef created by the butcher’s first cuts on a carcass Retail Cuts = the cuts of meat the consumer buys

  3. Wholesale Cuts

  4. Retail Cuts – most obvious • Back Ribs & Rib Roast • Corned Brisket • Flank Steak • Chuck Eye Roast • Round Steak • Sirloin Steak Rib Brisket / Fore Shank Flank / Short Plate Chuck Round Sirloin

  5. Retail Cuts - Chuck • Short Ribs • Boneless Chuck Pot Roast • Cross Rib Pot Roast • Mock Tender

  6. Retail Cuts – Flank & Short Plate Skirt Steak – used for Fajitas

  7. Retail Cuts - Round • Boneless Rump Roast • Tip Steak

  8. Retail Cuts – Short Loin • T-Bone Steak • Porterhouse Steak • Tenderloin Roast

  9. Miscellaneous Other Cuts • Ground Beef • Cubed Steak Variety Meats = meats taken from other parts of the animal besides skeletal muscles • Tongue • Liver • Heart

  10. Beef Carcass Evaluation Two forms of grading: 1. Quality Grading 2. Yield Grading

  11. Beef Carcass Evaluation 1. Quality Grading = a grade that reflects flavor, tenderness, and juiciness and is determined by estimating the amount of marbling and the animal’s age Marbling: desirable presence of fat in the muscle Maturity: age (size, shape, hardening of cartilage)

  12. Beef Carcass Evaluation 2. Yield Grading = carcass cutablility Cutabililty = The % of boneless, closely trimmed, retail cuts from wholesale carcass cuts

  13. 9 Degrees of Marbling • Abundant • Moderately Abundant • Slightly Abundant • Moderate • Modest • Small • Slight • Traces • Practically devoid

  14. Quality Grading - Maturity Young Animals (A&B) Prime Choice Select Standard Old Animals (CDE) Commercial Utility Cutter Canner

  15. Yield Grading Expressed in numbers 1-5 # 1 = Best # 5 = Worst Leanest Most fat Most muscle Least muscle

  16. Measuring Yield Place grid over actual loin Place dark square so that it covers the loin eye Count the dots within the loin eye outside the blocked area. Count only those areas that lie within the loin eye. Add the number of dots to the 80, 90, or 100 enclosed in the dark box. Divide your total by 10 to get the area in square inches

  17. http://www.youtube.com/watch?v=fn4upP79j2c&p=8AC63B97130BAF31http://www.youtube.com/watch?v=fn4upP79j2c&p=8AC63B97130BAF31

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