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Beef Round, Loin, Flank, Rib

Explore informative details on beef cuts such as Round, Loin, Flank, and Rib, including cooking tips and characteristics. Learn about wholesale cuts, dressing percentages, and specific steak and roast variations. This guide will help you select the perfect beef cut for your next meal.

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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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