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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 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 chuck eye roast 1 of 2
Chuck | Chuck Eye Roast (1 of 2)

Chuck eye (Longissimus dorsi)

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.

rib eye roast 1 of 2
Rib | Eye Roast (1 of 2)

Cap Muscle

(Spinalis dorsi)

Ribeye (Longissimus dorsi)

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 small end roast 1 of 4
Rib | Small End Roast (1 of 4)

Ribs

Cap Muscle

Ribeye

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)

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 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 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 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 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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