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Beef ID. Beef ID. Chuck Rib Loin Round Flank Plate Brisket Shank Various Variety. Beef ID. Chuck. Chuck | Arm Roast. Arm Bone. Triceps complex of muscles. Biceps brachii. Deep Pectoral. Chuck | Arm Pot Roast, Boneless. Arm bone (missing). Triceps complex of

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Beef ID

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Beef id

Beef ID


Beef id1

Beef ID

Chuck

Rib

Loin

Round

Flank

Plate

Brisket

Shank

Various

Variety


Beef id2

Beef ID

Chuck


Chuck arm roast

Chuck | Arm Roast

Arm Bone

Triceps complex of

muscles

Biceps brachii

Deep Pectoral


Chuck arm pot roast boneless

Chuck | Arm Pot Roast, Boneless

Arm bone (missing)

Triceps complex of

muscles

Biceps brachii

Deep Pectoral


Chuck arm steak

Chuck | Arm Steak

Triceps complex of

muscles

Arm Bone

Biceps brachii

Deep Pectoral


Chuck arm steak boneless

Chuck | Arm Steak, Boneless

Arm Bone (missing)

Biceps brachii

Triceps complex of

muscles

Deep pectoral


Chuck blade roast

Chuck | Blade Roast

Blade Bone (Scapula)

Rib


Chuck blade steak

Chuck | Blade Steak

Blade Bone


Chuck chuck eye roast 1 of 2

Chuck | Chuck Eye Roast (1 of 2)

Chuck eye (Longissimus dorsi)


Chuck chuck eye roast 2 of 2

Chuck | Chuck Eye Roast (2 of 2)


Chuck mock tender roast

Chuck | Mock Tender Roast

Tappers to point

Supraspinatus muscle has a small amount of gristle (connective tissue) running in the

Middle of it


Chuck mock tender steak

Chuck | Mock Tender Steak

Small amount of gristle (connective tissue)

runs through middle of cut


Chuck seven 7 bone roast

Chuck | Seven (7) Bone Roast

Supraspinatus

Seven Bone (Scapula with spine of scapula)

Infraspinatus

Serratus ventralis


Chuck seven 7 bone steak

Chuck | Seven (7) Bone Steak

Supraspinatus

Seven bone (scapula with spine of

Scapula)

Infraspinatus


Chuck top blade steak boneless

Chuck | Top Blade Steak, Boneless

From Seven Bone Roast and Steak.

Infraspinatus muscle has

Distinctive gristle

(connective tissue) running

Through the middle of it.


Beef id3

Beef ID

Rib


Rib eye roast 1 of 2

Rib | Eye Roast (1 of 2)

Cap Muscle

(Spinalis dorsi)

Ribeye (Longissimus dorsi)


Rib eye roast 2 of 2

Rib | Eye Roast (2 of 2)


Rib eye steak

Rib | Eye Steak

Cap Muscle

Ribeye


Rib large end roast 1 of 4

Rib | Large End Roast (1 of 4)

Cap Muscles

Ribs

Ribeye

(Longissimus dorsi)

Auxillary Muscle (Trapezius)


Rib large end roast 2 of 4

Rib | Large End Roast (2 of 4)


Rib large end roast 3 of 4

Rib | Large End Roast (3 of 4)


Rib large end roast 4 of 4

Rib | Large End Roast (4 of 4)


Rib small end roast 1 of 4

Rib | Small End Roast (1 of 4)

Ribs

Cap Muscle

Ribeye


Rib small end roast 2 of 4

Rib | Small End Roast (2 of 4)


Rib small end roast 3 of 4

Rib | Small End Roast (3 of 4)


Rib small end roast 4 of 4

Rib | Small End Roast (4 of 4)


Rib small end steak

Rib | Small End Steak

Ribeye

(Longissimus dorsi)

Cap Muscle

Tail

Rib


Rib small end steak boneless

Rib | Small End Steak, Boneless

Cap muscle

Tail

Rib - Removed

Ribeye

(Longissimus dorsi)


Beef id4

Beef ID

Loin


Loin porterhouse steak

Loin | Porterhouse Steak

T-bone (Lumbar vertebra with leteral process attached)

Tenderloin

(Psoas major and

Minor)

*Tenderloin has to be

at least 1 ¼ inch or

larger to be a

Porterhouse Steak

Loin eye

(Longissimus dorsi)

Gluteus medius


Loin sirloin steak

Loin | Sirloin Steak

Gluteus complex of muscles

Biceps femoris

Round Bone

Tenderloin


Loin sirloin steak boneless

Loin | Sirloin Steak, Boneless

Gluteus complex of muscles

Biceps femoris

Round bone - missing

Tenderloin


Loin top sirloin steak boneless

Loin | Top Sirloin Steak, Boneless

Biceps femoris

Gluteus complex of muscles

Bone and Tenderloin missing


Loin t bone steak

Loin | T-Bone Steak

T-bone

(Lumbar vertebra

with lateral process

attached)

Tenderloin

Tenderloin must be

½ inch across the

center, if not then it

becomes Top Loin

Steak

Loineye

(Longissimus dorsi)


Loin tenderloin roast 1 of 2

Loin | Tenderloin Roast (1 of 2)

Tappers flat – Like you could

fold it in half.

Tenderloin

(Psoas major and minor)

Very fine textured


Loin tenderloin roast 2 of 2

Loin | Tenderloin Roast (2 of 2)


Loin tenderloin steak

Loin | Tenderloin Steak

Psoas Minor

Psoas Major


Loin top loin steak

Loin | Top Loin Steak

Loineye (Longissimus dorsi)

Half of “T-bone”


Loin top loin steak boneless

Loin | Top Loin Steak, Boneless

Loineye (Longissimus dorsi)

T-bone removed


Beef id5

Beef ID

Round


Round bottom round roast boneless

Round | Bottom Round Roast, Boneless

Trapezoidal shaped muscle

(Biceps femoris)


Round bottom round rump roast boneless

Round | Bottom Round Rump Roast, Boneless

Trapezoidal shaped

muscle (Biceps femoris)

Larger cut than the

Bottom Round Roast,

looks as though it turns.


Round bottom round steak

Round | Bottom Round Steak

Heart shaped muscle

(Semi tendinosus)

Trapezoidal shaped

muscle (Biceps femoris)


Round eye round roast 1 of 2

Round | Eye Round Roast (1 of 2)

Clearly defined

muscle bundles

(Course textured)

Heart shaped muscle

(Semitendinosus)


Round eye round roast 2 of 2

Round | Eye Round Roast (2 of 2)


Round eye round steak

Round | Eye Round Steak

Muscle bundles clearly

defined (Course textured)

Heart shaped muscle


Round heel of round roast 1 of 2

Round | Heel of Round Roast (1 of 2)

Bottom of the Round,

Down by the hock


Round heel of round roast 2 of 2

Round | Heel of Round Roast (2 of 2)


Round round steak

Round | Round Steak

Heart shaped muscle (semitendinosus)

Trapezoidal shaped

muscle

(Biceps femoris)

Big long muscle

curved on one end

Femur Bone


Round round steak boneless

Round | Round Steak, Boneless

Heart shaped muscle

Trapezoidal shaped muscle

Big long muscle

curved on one end

Femur bone removed


Round tip roast

Round | Tip Roast

Four knuckle muscles with the tip attached

Tip


Round tip roast cap off

Round | Tip Roast, Cap Off

Four knuckle muscles without tip attached

Tip missing


Round tip steak

Round | Tip Steak

Tip

Four knuckle muscles


Round tip steak cap off

Round | Tip Steak, Cap Off

Four knuckle muscles

Tip removed


Round top round roast

Round | Top Round Roast

Big long muscle curved on one end


Round top round steak

Round | Top Round Steak

Big long muscle curved on one end


Beef id6

Beef ID

Flank


Flank flank steak

Flank | Flank Steak

Gristle (connective tissue) runs parallel to length of the cut


Beef id7

Beef ID

Plate


Plate short ribs

Plate | Short Ribs

Ribs


Plate skirt steak

Plate | Skirt Steak

Gristle (connective tissue) runs

perpendicual to length of cut


Beef id8

Beef ID

Brisket


Brisket brisket whole

Brisket | Brisket, Whole

Gristle (connective tissue) runs

diagonal to the length of the cut

Point Half

Flat Half


Brisket brisket corned

Brisket | Brisket, Corned

Any brisket cut that has been cooked or

has spices on it.


Brisket flat half

Brisket | Flat Half

Gristle (connective tissue) runs diagonal the length of the cut.

Flat end of the brisket


Brisket point half

Brisket | Point Half

Point end of the brisket

Gristle (connective tissue) runs

the length of the cut


Beef id9

Beef ID

Shank


Shank cross cuts

Shank | Cross Cuts

Oval in shape, numerous

small muscles

Either radius-foreshank or

tibia hind-shank


Shank cross cuts boneless

Shank | Cross Cuts, Boneless

Oval in shape, numerous small muscles with bone removed


Beef id10

Beef ID

Various


Various beef for stew

Various | Beef for Stew

Chunks of meat cut into cubes


Various cube steak

Various | Cube Steak

Any physically tenderized cut of meat


Various ground beef

Various | Ground Beef

Any ground beef


Beef id11

Beef ID

Variety


Variety heart

Variety | Heart

Approximately 8 inches wide


Variety kidney

Variety | Kidney

Roughly cylindrical with knobs


Variety liver

Variety | Liver

Very large with a small lobe on one side


Variety oxtail

Variety | Oxtail

Generally, the tail is cut into sections.


Variety sweetbread

Variety | Sweetbread

Thymus Gland in the beef animal.


Variety tongue

Variety | Tongue

Very Large with follicles


Variety tripe

Variety | Tripe

Any section of the beef stomach, usually comes from either rumen or reticulum


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