Beef Made Easy Cut Chart

Total Page：16

File Type：pdf, Size：1020Kb

19736_LargePoster 6/15/09 11:51 AM Page 1 BeefBeef MadeMade EasyEasy® Retail Beef Cuts and Recommended Cooking Methods Rib Loin Chuck Sirloin Shank Round Brisket Plate Flank Funded by The Beef Checkoff Chuck CHUCK 7-BONE CHUCK POT ROAST CHUCK STEAK CHUCK EYE STEAK SHOULDER TOP BLADE SHOULDER TOP BLADE POT ROAST Boneless Boneless Boneless STEAK STEAK Flat Iron SHOULDER POT ROAST * SHOULDER STEAK * SHOULDER CENTER * SHOULDER PETITE SHOULDER PETITE TENDER BONELESS SHORT RIBS Boneless Boneless Ranch Steak TENDER * MEDALLIONS * Rib RIB ROAST RIB STEAK RIBEYE ROAST RIBEYE STEAK BACK RIBS Boneless Boneless Loin PORTERHOUSE T-BONE STEAK * TOP LOIN STEAK * TOP LOIN STEAK * TENDERLOIN ROAST * TENDERLOIN STEAK * STEAK Bone-in Boneless Sirloin Key to Recommended Cooking Methods TOP SIRLOIN STEAK * Skillet TRI-TIP ROAST * TRI-TIP STEAK * Boneless Round Grill or Broil Marinate & Grill or Broil Stir-Fry TOP ROUND STEAK * BOTTOM ROUND BOTTOM ROUND STEAK * EYE ROUND ROAST * EYE ROUND STEAK * ROAST * Western Griller Roast Stew Braise Pot Roast ROUND TIP ROAST * ROUND TIP STEAK * SIRLOIN TIP CENTER SIRLOIN TIP CENTER SIRLOIN TIP SIDE ROAST * STEAK * STEAK * * These cuts meet government Shank Plate guidelines for “lean” and are based on cooked servings with and and visible fat trimmed. Lean is defined as less than 10 Brisket Flank grams of total fat, 4.5 grams of saturated fat, and less than SHANK CROSS CUT SKIRT STEAK FLANK STEAK * BRISKET FLAT CUT * * 95 milligrams of cholesterol per serving and per 100 grams (3.5 oz). Other GROUND BEEF CUBED STEAK BEEF FOR STEW BEEF FOR KABOBS BEEF FOR STIR-FRY OR FAJITAS ©2009 CATTLEMEN'S BEEF BOARD AND NATIONAL CATTLEMEN'S BEEF ASSOCIATION 10501 1007.

Copy Link

Recommended publications

Guide to Identifying Meat Cuts
THE GUIDE TO IDENTIFYING MEAT CUTS Beef Eye of Round Roast Boneless* Cut from the eye of round muscle, which is separated from the bottom round. Beef Eye of Round Roast Boneless* URMIS # Select Choice Cut from the eye of round muscle, which is Bonelessseparated from 1the480 bottom round. 2295 SometimesURMIS referred # to Selectas: RoundChoic Eyee Pot Roast Boneless 1480 2295 Sometimes referred to as: Round Eye Pot Roast Roast, Braise,Roast, Braise, Cook in LiquidCook in Liquid BEEF Beef Eye of Round Steak Boneless* Beef EyeSame of muscle Round structure Steak as the EyeBoneless* of Round Roast. Same muscleUsually structure cut less than1 as inch the thic Eyek. of Round Roast. URMIS # Select Choice Usually cutBoneless less than1 1inch481 thic 2296k. URMIS #**Marinate before cooking Select Choice Boneless 1481 2296 **Marinate before cooking Grill,** Pan-broil,** Pan-fry,** Braise, Cook in Liquid Beef Round Tip Roast Cap-Off Boneless* Grill,** Pan-broil,** Wedge-shaped cut from the thin side of the round with “cap” muscle removed. Pan-fry,** Braise, VEAL Cook in Liquid URMIS # Select Choice Boneless 1526 2341 Sometimes referred to as: Ball Tip Roast, Beef RoundCap Off Roast, Tip RoastBeef Sirloin Cap-Off Tip Roast, Boneless* Wedge-shapedKnuckle Pcuteeled from the thin side of the round with “cap” muscle removed. Roast, Grill (indirect heat), Braise, Cook in Liquid URMIS # Select Choice Boneless Beef Round T1ip526 Steak Cap-Off 234 Boneless*1 Same muscle structure as Tip Roast (cap off), Sometimesbut cutreferred into 1-inch to thicas:k steaks.Ball Tip Roast, Cap Off Roast,URMIS # Beef Sirloin Select Tip ChoicRoast,e Knuckle PBonelesseeled 1535 2350 Sometimes referred to as: Ball Tip Steak, PORK Trimmed Tip Steak, Knuckle Steak, Peeled Roast, Grill (indirect heat), **Marinate before cooking Braise, Cook in Liquid Grill,** Broil,** Pan-broil,** Pan-fry,** Stir-fry** Beef Round Tip Steak Cap-Off Boneless* Beef Cubed Steak Same muscleSquare structureor rectangula asr-shaped.
[Show full text]
Grass Fed Beef Pot Roast Braising Variations Recipe
100% Grass Fed Beef and Natural Vegetables Yoder, WY meadowmaidfoods.com/recipes (307) 534-2289 Spice up your Pot Roasts I love the aroma and warmth of comfort foods cooking in the winter. Sometimes, though, the standard "pot roast” needs a little perk, and it's time to spice up this winter favorite. See also notes on braising, below. Change the seasoning on a pot roast in many ways. Here are just a few ideas: Italian: Slow cook the roast all day in marinara. See our recipe “Italian Chuck Roast and Pasta”. French: Braise all day in 2-3 c. red wine with garlic, rosemary, thyme, and thinly sliced carrots and onions. At the end, set aside the roast. Strain the liquid, discarding vegetables, and boil down the sauce rapidly to 1/2 volume, then thicken with cornstarch. Slice the roast and pour the sauce over. Chilean (method very similar to French, above): Braise roast all day in 1 c. red wine plus 2 c. beef broth or water with garlic, bay leaf, 1-2 tsp. dried and ground aji amarillo chilies, and thinly sliced mushrooms, carrots and onions. At the end, set aside the roast. Strain the liquid, discarding vegetables, and boil down the sauce rapidly to 1/2 volume, then thicken with cornstarch. Slice the roast and pour the sauce over. Sweet and Spicy: Place sweet potatoes and regular potatoes in the bottom of a crock pot. Lay roast on top. Smother with 1 cup salsa plus 1 cup Hoisin sauce. Add a little garlic powder. Braise on low all day.
[Show full text]
The Meat Market Timate and Plans for the 465 Denmark Drive • Danville, KY 40422 House Plumbing to Be In- Stalled
A6 THURSDAY, MAY 3, 2012 THE ADVOCATE-MESSENGER LOCAL WWW.AMNEWS.COM WATER, from A1 COONTZ, from A1 tention of paying the city for Junction City Attorney “ey aren’t trying to sin- their properties tidy, Dou- clean-ups at the property Brad Guthrie could not be gle him out,” Guthrie said glas said. for extra labor costs caused liens or other encum- that took place before he reached for comment Tuesday. “is is nothing Coontz said it’s wrong by the city’s actions. brances against the small purchased it. today. In an interview against Mr. Coontz himself, for the city to pick on his The jury did not award lot and two-story home at “When I buy it, I don’t Tuesday, Guthrie said the except he bought property property for violations that any damages for extra vet- the intersection of West assume some other peo- lawsuit against Coontz is with a bunch of liens against occurred before he owned erinary costs or damage to Grubbs Lane and U.S. 127 ple’s problems,” said the first of more than 50 it.” it and after he’s made every the Camenisches’ house, that he is currently remod- Coontz, who has not yet that are expected to be filed Mayor Jim Douglas and effort to clean up the prop- which the couple had eling and plans to move filed a legal response to the against property owners Police Chief Merl Baldwin erty and improve it in the sought. into. allegations made in the who have violated the city’s both said Coontz has been four months he has owned “We didn’t get very good Any liens on the property lawsuit.
[Show full text]
Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal
Revised June 14 Nebraska 4-H Meat Retail Cut Identification Codes Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal Brisket Beef Brisket, Corned, Bnls B B 89 M Beef Brisket, Flat Half, Bnls B B 15 M Beef Brisket, Whole, Bnls B B 10 M Chuck Beef Chuck Arm Pot-Roast B C 03 M Beef Chuck Arm Pot-Roast, Bnls B C 04 M Beef Chuck Blade Roast B C 06 M Beef Chuck 7-Bone Pot-Roast B C 26 M Beef Chuck Eye Roast, Bnls B C 13 D/M Beef Chuck Eye Steak, Bnls B C 45 D Beef Chuck Mock Tender Roast B C 20 M Beef Chuck Mock Tender Steak B C 48 M Beef Chuck Petite Tender B C 21 D Beef Chuck Shoulder Pot Roast (Bnls) B C 29 D/M Beef Chuck Top Blade Steak (Flat Iron) B C 58 D Rib Beef Rib Roast B H 22 D Beef Rib Eye Steak, Lip-on B H 50 D Beef Rib Eye Roast, Bnls B H 13 D Beef Rib Eye Steak, Bnls B H 45 D Plate Beef Plate Short Ribs B G 28 M Beef Plate Skirt Steak, Bnls B G 54 D/M Loin Beef Loin Top Loin Steak B F 59 D Beef Loin Top Loin Steak, Bnls B F 60 D Beef Loin T-bone Steak B F 55 D Beef Loin Porterhouse Steak B F 49 D Beef Loin Tenderloin Steak B F 56 D Beef Loin Tenderloin Roast B F 34 D Beef Loin Top Sirloin Steak, Bnls B F 62 D Beef Loin Top Sirloin Cap Steak, Bnls B F 64 D Beef Loin Top Sirloin Steak, Bnls Cap Off B F 63 D Beef Loin Tri-Tip Roast B F 40 D Flank Beef Flank Steak B D 47 D/M Round Beef Round Steak B I 51 M Beef Round Steak, Bnls B I 52 M BEEF Retail Cut Name Specie Primal Name Cookery Primal Beef Bottom Round Rump Roast B I 09 D/M Beef Round Top Round Steak B I 61 D Beef Round Top Round Roast B I 39 D Beef
[Show full text]
HOW MUCH MEAT to EXPECT from a BEEF CARCASS Rob Holland, Director Center for Profitable Agriculture
PB 1822 HOW MUCH MEAT TO EXPECT FROM A BEEF CARCASS Rob Holland, Director Center for Profitable Agriculture Dwight Loveday, Associate Professor Department of Food Science and Technology Kevin Ferguson UT Extension Area Specialist-Farm Management University of Tennessee Institute of Agriculture CONTENTS 2...Introduction 3...Dressing Percentage 5...Chilled Carcass and Primal Cuts 6...Sub-primal Meat Cuts 6...Factors Affecting Yield of Retail Cuts 7...Average Amount of Meat from Each Sub-primal Cut 9...Summary University of Tennessee Institute of Agriculture Introduction Consumers who buy a live animal from a local cattle producer for custom processing are often surprised. Some are surprised at the quantity of meat and amount of freezer space they need. Others may be surprised that they did not get the entire live weight of the animal in meat cuts. The amount of meat actually available from a beef animal is a frequent source of misunderstanding between consumers, processors and cattle producers. This document provides information to assist in the understanding of how much meat to expect from a beef carcass. The information provided here should be helpful to consumers who purchase a live animal for freezer beef and to cattle producers involved in direct and retail meat marketing. 2 University of Tennessee Institute of Agriculture How Much Meat to Expect from a Beef Carcass Dressing Percentage One of the terms used in the cattle and meat cutting industry that often leads to misunderstanding is dressing percentage. The dressing percentage is the portion of the live animal weight that results in the hot carcass.
[Show full text]
Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF
2/6/2017 Meat Quality Workshop: Know Your Muscle, Know Your Meat Principles of Muscle Profiling, Aging, and Nutrition Dale R. Woerner, Ph.D., Colorado State University BEEF- Determining Value 1 2/6/2017 Slight00 Small00 Modest00 Moderate00 SLAB00 MAB00 ACE ABC Maturity Group Approximate Age A 9‐30 months B 30‐42 months C 42‐72 months D E 72‐96 months 96 months or older Augmentation of USDA Grade Application 2 2/6/2017 Effect of Marbling Degree on Probability of a Positive Sensory Experience Probability of a Positive Sensory Experience 0.99a 0.98a 1 0.88b 0.9 0.82b 0.8 0.7 0.62c 0.6 0.5 0.4 0.29d 0.3 0.2 0.15e 0.1 0 TR SL SM MT MD SA MA Colorado State University M.S. Thesis: M. R. Emerson (2011) 3 2/6/2017 Carcass Weight Trend 900 All Fed Cattle CAB® 875 850 +55 lbs. in 5 years 825 +11 lbs. / year 800 775 750 +117 lbs. in 20 years Hot Carcass (lbs.) Weight +5.8 lbs. / year 725 Year 4 2/6/2017 Further Problems • Food service portion cutting problems = 8 oz. • Steak preparation problems = 8 oz. A 1,300‐pound, Yield Grade 3 steer yields 639 pounds of retail cuts from an 806‐pound carcass. Of the retail cuts, 62% are roasts and steaks (396 pounds) and 38% are ground beef and stew meat (243 pounds). 5 2/6/2017 Objective of Innovative Fabrication • Use quality-based break points during fabrication • Add value to beef by optimizing use of high-quality cuts • Add value to beef cuts by improving leanness and portion size $2.25 $7.56 $2.75 $4.66 $2.50 $12.73 $2.31 $2.85 $3.57 $1.99 Aging Response Premium USDA Choice USDA Select Muscle Aging response
[Show full text]
Metro Dining Club Is Offering You and Your Family an Opportunity to Enjoy an Entire Year of 2 for 1 Dining Pleasure at 166 Area Restaurants
ETRO INING LUB MBecome a Member Today D and Save Hundreds C of Dollars!!!!! 803 Bielenberg Dr Woodbury 651-478-7511 www.machetecm.com 2900 rice Street • Little canada • 651-486-7719 www.littlevenetian.squarespace.com 501 6th Street North Hudson, Wis 715-386-8488 See Reverse for Participating Locations Welcomes You and Your Guest Welcomes You To Enjoy To Enjoy One Complimentary Entree $15.00 OFF When a Second Entree of Equal or Any Food Order of $30.00 or More Greater Value is Purchased VALID ANYTIME • ONCE PER MONTH VALID ANYTIME • ONCE PER MONTH Must Purchase a Minimum of 2 Beverages Per Card MUST PURCHASE A MINIMUM OF 2 BEVERAGES PER CARD ST. PAUL/WESTERN WISCONSIN PROGRAM www.metrodiningclub.com | facebook.com/metrodiningclub | twitter.com/metrodiningclub 2nd Street Depot Celts Craft House El Neuvo 7 Mares JT’s Food & Cocktails Paradise Car Wash Suishin Restaurant 7-10 Grille Celts Pub El Parian - Eagan Jordan Meats Deli Park Cafe Taco Fresh Acapulco Cheap Andy’s El Pariente Mexican Grill Karta Thai Park Grove Pub Taco Fresh Cantina Adagio’s Pizza Factory Cherokee Tavern El Taquito Klinkers Korner Park Place Taco John’s American Burger Bar Cherry Berry Enrique’s Mexican Kyoto Sushi Pete’s Pizza The Grateful Table American Legion Bayport Cherry Pit Farmington Tap House La Costa Mexican Peterson Popcorn Tinucci’s (2) Angelo’s Pizza Chevys Fiesta Cancun LaPalma Cafe Pino’s Pizza Titans Sports Saloon Ansari’s Chisago House Lino Lakes Little Venetian Pita Pit Tom Reids Hockey Pub Auntie Anne’s Cold Stone Creamery Fiesta Cancun Longbranch
[Show full text]
2021 Bulk Beef Order Info
2021 Bulk Beef Order Info • Whole, half, and quarter sides of beef are sold by the live weight and custom processed in your name to your specifications. o Whole beef, side or beef, or split side - $2.25 lb. live weight o Hanging weight (what the beef weighs hanging in the cooler) is about 60% of live weight. With this ratio, 2.25 lb. live translates to $3.75 lb. hanging weight. o Our beef is processed at Thompsons Meat Processing in Floyd. They charge 80 cents per pound of hanging weight, plus $75 per whole, or $37.50 per half or $18.75 per split side. Additional processing fee include: ▪ Burger patties - $1.20 lb. w/ 20 lb. minimum ▪ Single wrapped steaks - $10 per whole, $5 per half, $2.50 per quarter (no additional fee if you select 2 or more steaks per package) ▪ Cubes steak - $12 per whole, $6 per half, $3 per quarter ▪ 0rgans – $10 per whole, $5 per half, $2.50 per quarter Pricing Example for Half: For a 500-pound half of a 1000-pound steer, the purchase price will be $1,125. With an estimated hanging weight of 300 pounds, processing fees will be $277.50, for a total cost of $1,402.50. With a typical yield of 66% of hanging weight, you should take home about 200 pounds of cut beef for a final cost of about $7 lb. Your cost is based on actual live weight and your final yield will depend on exact hanging weight, moisture loss during dry aging, and your specific cut selections.
[Show full text]
Beef Cuts for Portioning
BEEF CUTS FOR PORTIONING CHUCK RIB LOIN SIRLOIN ROUND TOP SIRLOIN STEAK CHUCK ROLL PRIME RIB SHORT LOIN 1184 Beef Loin, Top Sirloin Butt Steak, Boneless STEAMSHIP ROUND 116A Beef Chuck, Chuck Roll 109E Beef Rib, Ribeye Roll, Lip-On, Bone In (Export Style) 174 Beef Loin, Short Loin, Short-Cut 166B Beef Round, Rump and Shank Partially Off, Handle On ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade ORDER SPECIFICATIONS • Quality grade • Quality grade • Quality grade • Thickness or portion weight • Quality grade • Different arm length portion • Fat cover • Length of tail • Thickness of surface fat • Removal of shank meat exclusions - ventral cut • Weight range • Thickness of surface fat • Specify 1184A to purchase without • Thickness of surface fat • Removal of subscapularis • Thickness of surface fat • Weight range the gluteus accessorius and Portioned Top • Portion weight: 30 to 50 pounds Sirloin Steak Cooking method: Moist heat • Length of tail (lip) Cooking method: Dry heat gluteus profundus Cooking method: • Tied or netted • Specify 1184B to purchase center-cut Dry heat – roast (Cap off) – gluteus medius muscle only Cooking method: Dry heat Cooking method: Dry heat CHUCK EYE STEAK PORTERHOUSE STEAK 1116D PSO:1 Beef Chuck, Chuck Eye Roll Steak, Boneless 1173 Beef Loin, Porterhouse Steak ORDER SPECIFICATIONS RIB STEAK ORDER SPECIFICATIONS 1103 Beef Rib, Rib Steak, Bone In TOP SIRLOIN FILET • Prepared from item 116D • Quality grade 1184F Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless,
[Show full text]
All Natural Menu Ideas
All Natural Menu Ideas All Natural Classic Corned Beef Hash Delicious, all natural shredded corned beef with potatoes, pickled onion and mustard seeds, topped with an egg, parsley and cracked pepper All Natural Corned Beef Reuben Spring Rolls Crispy wonton wrapper around flavorful, all natural corned beef, Gruyere and sauerkraut, served with an IPA mustard All Natural Corned Beef and Grilled Cabbage Tender, all natural corned beef teamed with grilled cabbage, sprinkled with Balsamic vinegar and fresh thyme All Natural Pastrami Flatbread Flavorful all natural pastrami with pickles, red onion, goat cheese, fresh basil and a light Caesar dressing on flatbread, sprinkled with red pepper flakes All Natural Pastrami Bao Classic Bao bun around tasty all natural pastrami, topped with carrots, radish slices and Japanese mustard All Natural Pastrami Cuban Reuben Delicious natural pastrami paired with ham, along with Swiss cheese, Cole slaw and Russian dressing on rye bread, topped with pickle chips All Natural Roast Beef Pho Premium all natural sliced roast beef with rice noodles, bean sprouts, limes, herbs, chili oil, chili flakes, green onion and mushrooms in a rich broth Farm Fresh All Natural Roast Beef Sandwich Delicious all natural sliced roast beef, watermelon radish, micro greens, whipped goat cheese with herbs, zucchini chips and radish on a multigrain bun All Natural Menu Ideas All Natural Shredded Pot Roast Huevos Rancheros Salsa verde and eggs, with juicy, All Natural Pot Roast, Pinto beans, cilantro and jalapeño, atop corn tortillas,
[Show full text]
Full Time, Half Time, Meal Time
Full time, half time, meal time. Appliance Science & Recipes for the Fast Slow Pro™ Stocks & Soups Vegetable Stock Chicken Stock Beef Stock Seafood Stock 6 Pho Ga Creamy Tomato Soup Potato Leek Soup Grains 12 Risotto Milanese Mushroom & Bacon Risotto Pumpkin Risotto with Sage & Goat’s Cheese Vegetable Biryani Date & Apple Oatmeal Coconut Brown Rice Beans & Veggies 18 Barbecued Baked Beans Kale & White Bean Soup Beetroot & Quinoa Salad Hummus Ratatouille Artichokes 3 Ways Stuffed Artichokes Artichoke & Spinach Dip Marinated Artichokes Mashed Potatoes Whole Potatoes Potato Gnocchi Meats & Poultry Pork Bolognese with Pancetta & Sage Beef & Bean Chilli Beef & Guinness Pies 28 Lamb Shank Massaman Curry Short Rib Tacos Classic Pot Roast Whole Lemon & Herb Chicken Chicken Adobo Carolina Pulled Pork Chermoula Chicken & Green Olive Tagine Beef en Daube 40 Desserts Croissant, Fig & Ricotta Bread Pudding Mini Blood Orange Cheesecakes Chocolate Molten Cake Tender with time. Tastier under pressure. 3 Tastier under pressure. Cooking temperatures Steam is trapped and builds pressure, never exceed 100°C allowing cooking temperature to exceed 100°C Steam escapes Unsealed “moist” cooking environment Sealed “moist” cooking environment Tougher cuts of meat such as shanks and shoulders can often Pressure cooking is a unique form of moist cooking in that be overlooked when it comes to cooking. The large amount it allows you to cook above boiling temperatures, exposing of connective tissue in these cuts makes them susceptible foods to much higher temperatures than traditional moist to being tough and chewy if not broken down properly cooking methods. Pressure cookers work by creating a fully during cooking. sealed environment that traps the steam created by cooking food.
[Show full text]
Our Handbook
Table of Contents 4-5 Welcome to ButcherBox! 30-31 Stew Beef 6-7 Grass-Fed & Grass-Finished Cheat Sheet 32-33 Ground Beef 8-9 Defrost + Storage 34-35 Ribeye Steak 10-11 5 Basics of Seasoning 36-37 Shaved Steak 12-13 Rubs & Marinades 38-39 NY Strip Steak 14-15 The Home Chef’s Toolbox 40-41 Filet Mignon 16-17 Cooking Temperatures 42-43 Premium Steak Tips 18-19 Cooking Icons Explained 44-45 Coulotte Roast 20-21 Beef Introduction 46-47 Tri-Tip Roast 22-23 Chuck Roast 48-49 Top Sirloin Steak 24-25 Denver Steak 50-51 Eye Round Roast 26-27 Flat Iron Steak 52-53 Beef Brisket 28-29 Ranch Steak 2 54-55 Pork Introduction 56-57 Pork Butt 58-59 Pork Tenderloin 60-61 Baby Back Ribs Don’t see one of your cuts in this handbook? Hop onto 62-63 Boneless Pork Chops butcherbox.com/recipes 64-65 Breakfast Sausage to discover: 66-67 Chicken Introduction • Detailed cooking instructions for every cut (up to 70, and more 68-69 Whole Chicken coming all the time!) 70-71 Chicken Thighs • Step-by-step recipes and videos from the ButcherBox test kitchen 72-73 Chicken Drumsticks and our favorite bloggers 74 Glossary • Tips and tricks for cooking quality meat in your kitchen 75 Thank You from ButcherBox! 3 3 4 Welcome to ButcherBox! I’m Yankel, Head Chef of ButcherBox, and I want to personally welcome you to the ButcherBox family. Your experience means so much to us — which is why we’ve created this handbook for you.
[Show full text]