Transcript Beef Chuck, Plate, Brisket, Shank, Various

Beef Chuck, Plate, Brisket, Shank,
Various
Beef Chuck
• Front shoulder
• Bones
» Round in the arm
» Blade – flat bone or seven bone
• Muscles
» Lots of small muscles
26.Beef Chuck
Arm Pot Roast
• Swirling muscles
around a round bone
• Long muscle below
• 2 inches thick
27.Beef Chuck
Arm Pot Roast Boneless
• Same as 26
• Bone has been removed
28.Beef Chuck
Arm Steak
• Same as 26 only thin
• Long muscle at bottom
• Swirling muscles around
bone
29.Beef Chuck
Blade Roast
• Mock tender muscle
• Always a seam of fat
through mock tender
• Blade bone and rib
bone
30.Beef Chuck
Blade Steak
• Same as 29 only thin
• Mock tender muscle
• Always a seam of fat
through mock tender
• Blade bone and rib
bone
31.Beef Chuck
Mock Tender Roast
• Similar shape to tenderloin and eye round
• Tapering shape
• Seam of fat through center starting at edge
32. Beef Chuck
Mock Tender Steak
• Same as 31 only thin
33.Beef Chuck
Seven Bone Roast
• Seven shaped bone
• Similar to blade roast
34.Beef Chuck
Seven Bone Steak
• Same as 33 only thin
Beef Plate
35.Beef Plate
Short Ribs
• Bones – row of rib
bones
• Layers of meat and
connective tissue
36.Beef Plate
Skirt Steak
• Part of the diaphragm
• Diagonal muscle striping
Beef Brisket
37.Beef Brisket
Whole Brisket
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Thicker than flank
Diagonal muscle fibers
External fat cover
Includes flat half and
point half
38.Beef Brisket
Flat Half
• Square cut portion of
whole brisket
• Diagonal muscle fibers
• External fat cover
39.Beef Brisket
Point Half
• Cut portion of whole
brisket – rounded end
• Diagonal muscle fibers
• External fat cover
Beef Shank
40.Beef Shank
Crosscuts
• Tiny muscles
• Round bone at the edge
• Arm bone
Beef Variety
Mostly internal organs
41.Beef Variety
Heart
• Very large organ
42.Beef Variety
Kidney
• Lots of little lobes
43.Beef Variety
Liver, Whole
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Large
2 lobes
1 ½ feet wide
1 foot deep
44.Beef Variety
Oxtail
• Cartilage
• Round – bone in center
45.Beef Variety
Sweetbreads
• Thymus Glands
• Looks like a blob of fat
46.Beef Variety
Tongue
47.Beef Variety
Tripe
• Fish net look to tissue
• Stomach lining
Beef Various
Odds and ends cuts
48.Beef Various
Beef for Stew
• Cubed pieces
• Left from trimming roasts and steaks
49.Beef Various
Cube Steak
• Still in tact on the bottom of the cut
• Has been mechanically tenderized
50.Beef Various
Ground Beef