Transcript Student Notes - Beef Cuts

Cuts of Beef
Lesson 3
Unit – Meats
Advanced Livestock
Primal / Wholesale Cuts
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Brisket
Chuck
Flank
Loin
Plate
Rib
Round
Shank
Variety Meats
Various
Retail Cuts - Brisket
_____________
• Layer of ____
around cut
• Has Stripes of fat
• Forms a _________
• Cook in _________
Retail Cuts - Chuck
____________
• Notice _____ bone
in the center
• ________ circular
sections to this cut
• If cut thin, it would
be the __________
Retail Cuts - Chuck
_____________
• Notice the _______
bone
• Notice connection to
the _______
• Notice _________
• If cut thinner, it
would be _______
steak
• Forms a fat “__”
Retail Cuts - Chuck
_____________
• Notice bone that
looks like ___
• Looks similar to
blade roast but
contains the ___
bone
• If cut <__” then it is
a steak
Retail Cuts - Flank
___________
• Notice
________________
running through the
length of the steak
• Only steak that only
contains 1 entire large
_____________
• Can be tough to chew,
cook __________
• Make cuts to
_________
Retail Cuts - Loin
________________
• Notice the ___-bone
• Contains a extra
_________ than TBone Steak
• Larger __________
Retail Cuts - Loin
______________
• Notice the __-bone
• __________ muscle
Retail Cuts - Loin
____________
• Large _____ muscle
• May contain ______
bone
• Often is _________
Retail Cuts - Loin
______________
• Small cut of meat
• Usually _______
• Can buy as ______
Retail Cuts - Loin
_____________
• Notice large ____
muscle
• Notice __________
• Notice part of the
___________
Retail Cuts - Plate
_________
• Notice the
_______________
• Notice ______ and
______ placement
Retail Cuts - Rib
__________
• Has _______-over
muscle
• Contains __ eye
muscles, one is
___________
• Could be ________
Retail Cuts - Rib
______________
• Contains a portion
of ____ and
_____________
• Contains only __
eye of muscle
Retail Cuts - Round
_____________
• Notice large ____
bone
• Contains __
muscles (Top round,
bottom round, eye of
round)
Retail Cuts - Round
__________________
• Heavy band of ___
tissue
• Steak contains __
muscles
Retail Cuts - Round
__________________
• Usually _________
• External fat layer on
at least __ sides
Retail Cuts - Round
__________________
• Note cover of fat
across the _______
• Cut surface along
_______
• Looks like a guy
wearing his ______
sideways
Retail Cuts - Round
___________
• Contains _____
muscles in 1 large
mass
• Served as ______ a
lot
Retail Cuts - Shank
________________
• 3-4 separate
muscles with large
_______
Retail Cuts - Variety
________
________
________
_______
Retail Cuts - Various
_____________
___________
___________