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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

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

muscles

Biceps brachii

Deep Pectoral


Chuck | Arm Steak

Triceps complex of

muscles

Arm Bone

Biceps brachii

Deep Pectoral


Chuck | Arm Steak, Boneless

Arm Bone (missing)

Biceps brachii

Triceps complex of

muscles

Deep pectoral


Chuck | Blade Roast

Blade Bone (Scapula)

Rib


Chuck | Blade Steak

Blade Bone


Chuck | Chuck Eye Roast (1 of 2)

Chuck eye (Longissimus dorsi)


Chuck | Chuck Eye Roast (2 of 2)


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

Small amount of gristle (connective tissue)

runs through middle of cut


Chuck | Seven (7) Bone Roast

Supraspinatus

Seven Bone (Scapula with spine of scapula)

Infraspinatus

Serratus ventralis


Chuck | Seven (7) Bone Steak

Supraspinatus

Seven bone (scapula with spine of

Scapula)

Infraspinatus


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 ID

Rib


Rib | Eye Roast (1 of 2)

Cap Muscle

(Spinalis dorsi)

Ribeye (Longissimus dorsi)


Rib | Eye Roast (2 of 2)


Rib | Eye Steak

Cap Muscle

Ribeye


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 (3 of 4)


Rib | Large End Roast (4 of 4)


Rib | Small End Roast (1 of 4)

Ribs

Cap Muscle

Ribeye


Rib | Small End Roast (2 of 4)


Rib | Small End Roast (3 of 4)


Rib | Small End Roast (4 of 4)


Rib | Small End Steak

Ribeye

(Longissimus dorsi)

Cap Muscle

Tail

Rib


Rib | Small End Steak, Boneless

Cap muscle

Tail

Rib - Removed

Ribeye

(Longissimus dorsi)


Beef ID

Loin


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

Gluteus complex of muscles

Biceps femoris

Round Bone

Tenderloin


Loin | Sirloin Steak, Boneless

Gluteus complex of muscles

Biceps femoris

Round bone - missing

Tenderloin


Loin | Top Sirloin Steak, Boneless

Biceps femoris

Gluteus complex of muscles

Bone and Tenderloin missing


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)

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 Steak

Psoas Minor

Psoas Major


Loin | Top Loin Steak

Loineye (Longissimus dorsi)

Half of “T-bone”


Loin | Top Loin Steak, Boneless

Loineye (Longissimus dorsi)

T-bone removed


Beef ID

Round


Round | Bottom Round Roast, Boneless

Trapezoidal shaped muscle

(Biceps femoris)


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

Heart shaped muscle

(Semi tendinosus)

Trapezoidal shaped

muscle (Biceps femoris)


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 Steak

Muscle bundles clearly

defined (Course textured)

Heart shaped muscle


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 | Round Steak

Heart shaped muscle (semitendinosus)

Trapezoidal shaped

muscle

(Biceps femoris)

Big long muscle

curved on one end

Femur Bone


Round | Round Steak, Boneless

Heart shaped muscle

Trapezoidal shaped muscle

Big long muscle

curved on one end

Femur bone removed


Round | Tip Roast

Four knuckle muscles with the tip attached

Tip


Round | Tip Roast, Cap Off

Four knuckle muscles without tip attached

Tip missing


Round | Tip Steak

Tip

Four knuckle muscles


Round | Tip Steak, Cap Off

Four knuckle muscles

Tip removed


Round | Top Round Roast

Big long muscle curved on one end


Round | Top Round Steak

Big long muscle curved on one end


Beef ID

Flank


Flank | Flank Steak

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


Beef ID

Plate


Plate | Short Ribs

Ribs


Plate | Skirt Steak

Gristle (connective tissue) runs

perpendicual to length of cut


Beef ID

Brisket


Brisket | Brisket, Whole

Gristle (connective tissue) runs

diagonal to the length of the cut

Point Half

Flat Half


Brisket | Brisket, Corned

Any brisket cut that has been cooked or

has spices on it.


Brisket | Flat Half

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

Flat end of the brisket


Brisket | Point Half

Point end of the brisket

Gristle (connective tissue) runs

the length of the cut


Beef ID

Shank


Shank | Cross Cuts

Oval in shape, numerous

small muscles

Either radius-foreshank or

tibia hind-shank


Shank | Cross Cuts, Boneless

Oval in shape, numerous small muscles with bone removed


Beef ID

Various


Various | Beef for Stew

Chunks of meat cut into cubes


Various | Cube Steak

Any physically tenderized cut of meat


Various | Ground Beef

Any ground beef


Beef ID

Variety


Variety | Heart

Approximately 8 inches wide


Variety | Kidney

Roughly cylindrical with knobs


Variety | Liver

Very large with a small lobe on one side


Variety | Oxtail

Generally, the tail is cut into sections.


Variety | Sweetbread

Thymus Gland in the beef animal.


Variety | Tongue

Very Large with follicles


Variety | Tripe

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


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