This document provides information about beef cuts for a class case study. It discusses the various wholesale cuts of beef including chuck, rib, short loin, sirloin, round, flank, plate, and shank. For each cut, it lists common retail cuts and cooking methods. It also discusses factors that affect yield and provides an example case study question about determining the amount of a cut to purchase to yield 30 pounds of cooked meat.

1. BEEF
Class Case Study:
Read your case study in partners
Identify your cuts and find how much
to purchase for the banquet!

2. What information do you need to
know?
 What kind of cut?
 How to cook it?
 What is the yield?
Yield means the final amount
produced after trim, bones and
waste.

3. What effects yield?
 Bones
 Silverskin- connective
tissue surrounding all
muscles
 Fat
 Ligaments

4. There Are Two Basic Cuts
 Wholesale cuts
 larger cuts of meat
shipped to grocery stores and
meat markets
also called primal cuts
 Retail cuts are the family sized or single serving
cuts that are purchased at the store.

5. Wholesale Cuts>Retail Cuts
 There are eight Wholesale cuts that
we get our Retail cuts from.
Chuck Rib
Short Loin Sirloin
Round Flank
Plate Shank

6. Wholesale Cuts

7. Bones of a cow….

8. CHUCK
 From the neck region.
 Most economical cuts-
 Less Tender
 Moist Heat
 Retail Cuts:
 Boneless Chuck Roast
 Cross Rib Roast
 Short Ribs
 Pot Roasts

9. RIB
 Used for many
applications.
 One of the most
desirable in terms of
tenderness.

10. RETAIL CUTS for the Rib
 Back Ribs
 Rib Eye Roast
 Rib Eye Steak
 Rib Steak

11. SHORT LOIN
 Loin and short ribs.
 One of the most
desirable for
tenderness.
 Typically the most
expensive.

12. RETAIL CUTS for the loin
 Porterhouse Steak
 Tenderloin Roast
 T-Bone Steak
 Tenderloin Steak
 Boneless Top Loin Steak

13. SIRLOIN
 Is the waist of the
animal, located
between the ribs and
round.
 Top Sirloin Steak is a
favorite cut from this
section.
 Retail Cuts:
 Top Sirloin Steak
 Sirloin Steak

14. ROUND
 The, rump and tip
muscles.
 It can be used in
multiple applications
and is fairly
inexpensive.
 Fat content is
generally 5-8%
 (low in fat----makes it
tougher)

15. RETAIL CUTS
 Round Steak
 Boneless Rump Roast
 Tip Steak
 Top Round Roast
 Tip Roast
 Bottom Round Roast
 Top Round Steak

16. FLANK
 The flank is the area
between the body and
the hind legs
 No Bones to identify
 Common uses are
fajitas and jerky.
 Retail Cuts:
 Flank Steak
 Flank Steak Rolls

17. Plate
 The plate is sometimes
referred to as the short
plate.
 The plate is the section
that is separated from the
Rib.
 The Retail Cuts Include:
 Skirt Steak
 Short Ribs

18. FORE SHANK & BRISKET
 Taken from the breast
section beneath the
chuck, under the first five
ribs.
 Brisket is the most
common retail cut.
 Retail Cuts:
 Corned Brisket
 Brisket-Whole &
Half
 Shank Cross Cut

19. Questions from Case Study
 What cuts are you using?
 How much do you purchase to yield 30 pounds?
 How do you cook each type of cut?

20. Did you get it correct?
 Wholesale Cut: Loin
 Retail Cut:
Porterhouse
 Yield 75%
 Amount to Purchase
30 pounds/ 75%=
40 pounds
 You will need 30
edible pounds total

21. Did you get it correct?
 Wholesale: Rib
 Retail: Rib
 Yield: 52%
 Amount to purchase
 30 / 52% = 58 pounds

22. Did you get it correct?
 Wholesale: Round
 Retail: Round Steak
 Yield: 90%
 Amount to purchase
 30 /90% = 34#
 Cooking method:
 Moist Heat!

23. White Board Review