Transcript Bottom Round Roast

Beef
Round
Bottom Round Roast
• Cut from the
outside of the
round.
• It has a
trapezoidal shape
elongated
muscling &
slight fat cover.
Bottom Round Steak
• Outside half of round
steak.
• Appears to consist of 2
muscles without eye
and 3 with eye.
• Elongated muscle with
trapezoidal shape.
Eye Round Roast
• Cut from the eye
round muscle.
• Naturally
elongated,
boneless, &
cylindrical in
shape.
• Slight fat
covering.
Eye Round Steak
• Circular or
oval,
elongated
and
boneless.
Coarse
texture with
large
bundles of
muscle
fibers.
Heel of Round Roast
The Beef Heel of Round represents a cut from the beef round
immediately above the hock. This roast is composed of many small
muscle groups, has a lot of seam fat, and is one of the least tender cuts of
beef.
Round Steak
• Large, usually ½ to
¾ thick.
• Oval with fat
around most of 3
sides and a round
bone on one end.
• Contains top (in),
bottom (out) & eye
muscles.
Round Steak (Bnls)
• Same as round
steak but bone
has been
removed.
Tip Roast
Cut from the front of the round. Consists of four major muscles in one
muscle mass. Has connective tissue throughout and may or may not
contain sirloin cap muscle.
Tip Steak
The Tip Steak is cut from the tip roast. Like the roast this steak is
identified by four individual muscles within on large muscle mass.
Top Round Roast
Top Round Steak
• Contains the
large inside top
muscle of the
round.
• Boneless with
a small amount
of fat on outer
surface.
• Also available
in a roast.
Loin
Porterhouse Steak
• Cut from rear
portion of
mid-loin.
• Contains top
loin,
tenderloin,
backbone &
finger bone.
• Has a layer of
fat on outside.
• Tenderloin
must be 1 ¼”
Sirloin Steak (Bnls)
The Beef Loin Sirloin Steak, Boneless is an excellent steak for broiling
and is made by removing all of the bones from any types of sirloin steak.
Sirloin Steak-Pinbone
The Beef Loin Sirloin Steak, Pin Bone is the first cut from the sirloin
area of the beef loin. This steak looks much like the beef loin T-bone and
porterhouse steaks in that it contains the T-bone the large eye muscle and
the tenderloin muscle. However, it also contains an oval-shaped bone
which you can see in the upper left corner of the steak. This bone is
called the pin bone and is the tip portion of the hip bone.
Sirloin Steak-Flat Bone
The Beef Loin Sirloin Steak, Flat Bone is the least valuable type of
sirloin steak if both the flat hip and backbones are left in the steak.
Sirloin Steak-Round Bone
The Sirloin Steak, Round Bone is located further back on the sirloin area
of the beef loin. This particular sirloin steak has the greatest amount of
lean and the least amount of bone
T-Bone Steak
This steak has the characteristic "T" shaped vertebrae and the large eye
muscle. The smaller muscle located below the T-bone is the tenderloin.
It is ½” to 1 ¼” across.
Tenderloin Steak
The most tender retail cut from the entire beef carcass is the Beef Loin
Terderloin Steak. This steak has a fine texture, is circular to oval in shape
and is usually about three inches in diameter.
Top Loin Steak (Bnls)
The boneless large eye muscle from the T-bone steak is called the Beef
Loin Top Loin Steak, Boneless
Top Sirloin Steak (Bnls)
• Made by
removing all bone,
fat, and the
tenderloin muscle
from the sirloin
steak.
• May be oval to a
lopsided triangle
in shape.
Flank
Flank Steak
The Beef Flank Steak is the only steak in the carcass containing an entire
large muscle. Also, although most other steaks are cut across the muscle
fibers, the flank steak fibers run the full length of the steak. To help
tenderize these long fibers, you will notice the knife scores across the
cut.
Rib
Eye Roast
• Large center
rib-eye muscle
and one thin
capping
muscle of the
rib.
Rib Eye Steak
The Beef Rib Eye Steak come from the large end of the beef rib and is
made by removing back and rib bones.
Roast, Large End
• Cut from the blade
or large front end
of the rib. Usually
from the 6th to 9th
rib.
• Contains rib
bones, part of
backbone.
• Muscles separated
by seam fat.
Roast, Small End
The Beef Rib Roast, Small End, contains 2 or more ribs, a portion of the
backbone and one large muscle, the rib eye
Small End Steak
• Made from the 9th
to 12th ribs. (Loin
end)
• Contains large rib
eye muscle.
Chuck
Arm Pot Roast
The Beef Chuck Arm Roast is identified by its thickness as a roast, the
large round bone in the center of the cut and the many small muscles of
which it is made. This roast may or may not have a cross cut rib bones
showing but if present would be at the bottom of the picture
Arm Pot Roast (Bnls)
Same as arm pot roast, but with bone removed
Arm Steak
The Chuck Arm Steak is similar to the Chuck Arm Roast, thickness is the
only difference. Note the round bone surrounded by many small muscles.
This steak will usually not have any rib bones showing.
Blade Roast
This large roast contains many small muscles and is easily identified by
the blade bone located in the upper center of this cut. Note also that rib
bones and a portion of the backbone are located along the lower left
portion of the cut. However, these bones may be removed from this large
roast before it is packaged and put in the meat counter at the local
supermarket.
Blade Steak
Cut from the blade side of the chuck. It contains the
characteristic blade bone.
Mock Tender Roast
Consists of a single, tapering round muscle on the outside
of the blade portion of the chuck. It is naturally boneless.
Mock Tender Steak
Cut from the mock tender roast above the blade bone.
Seven (7) Bone Roast
Cut from the center of the blade. Identified by a
7 or reversed 7-shaped blade bone. Contains
backbone, rib bone, and a variety of muscles.
Seven (7) Bone Steak
The Beef Chuck Blade Steak is similar to the beef chuck blade roast. It is
usually cut less than one inch thick. The blade bone shown in this slide
has the typical shape of the "sevenbone", a term frequently used in the
meat trade.
Plate
Short Ribs
Short Ribs are small cubes containing a section of the rib bone and thin
layers of muscles. The muscles of the chest perform considerable work
and are therefore not very tender.
Skirt Steak (Bnls)
The diaphragm muscle with connective tissue removed. It is
rolled & tied or skewered. One thin layer of lean with long,
dark muscle fibers.
Brisket
Brisket, Whole (Bnls)
The Beef Brisket is a very course textured muscle. The heavy layer of fat
and the sternum or breast bone have been removed. Due to the course
texture of this muscle, cooking in liquid is recommended.
Flat Half (Bnls)
Cut from the rear portion of the brisket, closest to the plate layers.
Point Half (Bnls)
Cut from the front of the brisket. Triangular shaped.
Shank
Crosscuts
The Beef Shank Cross Cut is identified by a cross section of the arm
bone and many very small muscles, each surrounded by connective
tissue.
Variety
Heart
Pyramidal in shape , dark purple in color, and usually contains
a deposit of fat around the larger, open end. Outer surface is
irregular and fibrous. Weighs about six pounds.
Kidney
Oval shaped, purple and shiny. Multi-lobed (cluster of large
grapes).
Liver, Whole
Dark purple and smooth. 10 to 14 pounds.
Oxtail
Made from the beef tail. Generally 1 ½” to 3” long.
Sweetbreads
Sweetbreads are the thymus and pancreas glands of
animals. They are a light meat that is firmer in texture
than brains. Beef sweetbreads are rather fatty and
coarse.
Tongue
Dull gray or black. Long narrow shape with a rough surface.
About 2 pounds.
Tripe
The rumen & reticulum sections of the stomach. It is washed,
soaked in lime water, and scraped to remove the inside walls.
Various
Beef for Stew
Lean, meaty pieces trimmed from all parts of the animal.
1-2 inches square.
Cube Steak
Irregular shape. Cubed effect on the surface to tenderize. Usually
comes from the round.
Ground Beef
Lean meat & trimmings ground up. Deeper cherry red
color than pork.
Lamb
Leg
American Style Roast
The hind leg with sirloin removed.
Center Slice
Cut from the center of the leg. Contains leg bone, top,
bottom and tip muscles.
Frenched Style Roast
Hind leg of lamb with sirloin removed. Shank bone is left in
and a small amount of meat is trimmed from the end.
Sirloin Chop
Cut from the sirloin section of the leg. Contains backbone and
part of the hipbone, which varies in shape.
Sirloin Half
Top half of the leg including the sirloin. Contains hipbone and
part of leg bone.
Shank Half
Lower portion of the leg.
Loin
Double Chop
Contains the loin eye muscle and the tenderloin. Contains the
entire vertebrae.
Loin Roast
May be cut from any part of the loin section (13th rib to
hipbone).
Loin Chop
Chop from the loin roast. Same as a “T”- bone from beef.
Rib
Rib Chop
Cut from rib section (6th to 12th ribs).
Rib Roast
Contains the backbone and rib bones, rib eye muscle and cover
in fat on the outside.
Shoulder
Arm Chop
Cut from the arm side of the square-cut shoulder. Includes a
round bone and sometimes rib bones.
Blade Chop
Cut from the blade side of the square-cut shoulder and
includes the backbone, blade bone and rib.
Neck Slice
A cross-cut of the neck containing star shaped bones. Lots of
connective tissue.
Shoulder (Bnls)
A shoulder roast with all bones removed. It is usually tied
or netted and will be cylindrical in shape.
Square Cut (Whole)
The thickest part of the foresaddle with the shank, breast, rack,
and neck removed. The blade bone is exposed on the rib side
and the arm bone on the shank side.
Foreshank &
Breast
Breast
A narrow strip of meat containing breastbone and the
lower ends of the ribs.
Riblets
Made from the breast by cutting between rib bones
Variety
Heart
About the size of a baseball.
Kidney
One smooth kidney-bean shaped lobe.
About 1/3pound each.
Liver, Whole
About 1 ½ pounds.
Tongue
About one-tenth the size of a beef tongue.
Various
Lamb Patties
Ground up lamb.
Pork (Fresh)
Leg
Description: This is made up of the round hip bone, the aitch bone, and
consists of fat covering about halfway up the leg. This has a large
amount of muscling.
Center Slice
Description: This cut is sliced from the center area of the pork ham. The
cut is seldom more than one inch thick. It contains the leg bone and top,
bottom , and eye muscles.
Rump Portion
Description: This is taken from the area next to the sirloin. It contains the
round leg bone, muscle system characteristic of the leg and the aitch
bone should be exposed.
Shank Portion
Description: This portion of the fresh ham is the lower leg (shank)
portion of the pork ham wholesale cut.
Loin
Blade Roast
Description: This roast contains part of the blade bone, rib bones, and the
backbone. The muscles are separated by seam fat
Back Ribs
Includes short sections of curved rib bones with meat
between the ribs called finger meat.
Blade Chop
Description: This cut comes from the blade end of the loin. It contains
several muscles and the blade bone as the roast
Butterfly Chop
Made from a boneless loin eye muscle. Sliced almost in
half to form two sides resembling a butterfly.
Center Loin Roast
Description: Most desirable loin from the pork carcass which contains
the characteristic T-bone with eye muscle and tenderloin.
Center Rib Roast
Cut from the center rib area of the loin. Contains the
loin eye muscle, backbone and rib bones.
Country Style Ribs
Cut from the blade end of the loin. Contains part of
the loin eye muscle and either rib bones, backbones or
blade bones.
Loin Chop
This cut has the same muscle and bone structure as the beef loin t-bone
steak
Rib Chop
Taken from the center of the loin just in front of the
tenderloin. Contains backbone and may or may
not contain a rib bone.
Sirloin Chop
Description: The pork loin sirloin chop contains portions of the hipbone
and backbone.
Sirloin Cutlets
Cut from the sirloin end of the loin after the
tenderloin, hipbone and backbone are removed.
Sirloin Roast
This comes from the sirloin end of the loin and contains the loin eye
muscle, tenderloin, backbone, and hipbone
Tenderloin Roast
Long, tapering muscle found just under the backbone.
Top Loin Chop (Bnls)
Contains top loin muscle.
Top Loin Roast Double (Bnls)
Comprised of two boneless loins tied together. More
commonly seen as a single roast.
Side
Fresh Side
Same as bacon, but not cured.
Spare Ribs
Description: Spareribs contain about 12 ribs and are intended to have a
limited amount of meat. This cut is separated from the inside of the pork
fresh belly. Pork spareribs are the highest-priced of the cuts from the
side.
Shoulder
Arm Picnic
Comprised of the arm and shank sections of the shoulder.
It is square cut with a shank attached. It has skin and a
layer of fat on one surface.
Arm Roast
This roast contains the shank bone, the arm bone, and a portion of the
blade bone. The arm bone will not be visible on the cut surface. This cut
comes from the lower portion of the shoulder
Arm Steak
This cut comes from the Pork Shoulder Arm Picnic Roast by slicing
across the picnic. The round arm bone is located in the upper center.
Blade Boston Roast
Roast is square in shape from the top portion to the whole shoulder. It
contains several muscles and the blade bone.
Blade Steak
This cut is from the Pork Shoulder Blade Boston Roast. It contains the
blade bone and several muscles.
Variety
Heart
Lighter in color than beef or lamb. About the size of a
softball.
Kidney
About 1 pound.
Liver, Whole
Multi-lobe. About 2 pounds.
Tongue
About ½ pound
Various
Hocks
Cut from the picnic shoulder. Contains two
round shank bones.
Ground Bulk Sausage
Sausage Links
Pork,
Smoked/Cured
Cured Ham
This retail cut contains no bone and has a thin layer of fat covering. It is
smoked and cured and comes from the pork ham wholesale cut
Center Slice
Ham, Whole
This comes from the fresh whole ham that has been cured and smoked.
The aitch bone and hip bone are in this portion of the pork ham.
Rump Portion
The small dark area near the top is the aitch bone. The aitch bone is the
key to identifying this retail cut
Shank Portion
This cut is the lower leg (shank) portion of the cured and smoked pork
ham wholesale cut.
Loin
Canadian Bacon
Cured and smoked eye muscle of the pork loin. It contains no bone and
has little fat.
Rib Chop
Loin Chop
This is made by curing and smoking a fresh pork rib chop. The lean
muscle will have a similar color to cured ham.
Shoulder
Picnic (Whole)
This is fresh
pork shoulder
picnic that is
cured and
smoked. The
retail cut is
usually roasted
or sliced and
fried
Side (Belly)
Slab Bacon
The
wholesale
pork side is
usually
smoked
and cured.
It is
usually
sliced into
strips
referred to
as bacon.
Sliced Bacon
Sliced bacon is sliced from slab bacon. It generally consists of 18-20
slices per pound. In this picture the bacon is shingled to improve
attractiveness and ease with which slices may be seperated
Jowl
Jowl