Retail Beef Cuts ppt. - Joint School District No. 2
Retail Beef Cuts ppt. - Joint School District No. 2
Retail Beef Cuts ppt. - Joint School District No. 2
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
BEEF<br />
Class Case Study:<br />
Read your case study in partners<br />
Identify your cuts and find how much<br />
to purchase for the banquet!
What information do you need to<br />
know?<br />
What kind of cut?<br />
How to cook it?<br />
What is the yield?<br />
Yield means the final amount<br />
produced after trim, bones and<br />
waste.
What effects yield?<br />
Bones<br />
Silverskin- connective<br />
tissue surrounding all<br />
muscles<br />
Fat<br />
Ligaments
There Are Two Basic <strong>Cuts</strong><br />
Wholesale cuts<br />
larger cuts of meat<br />
shipped to grocery stores and<br />
meat markets<br />
also called primal cuts<br />
<strong>Retail</strong> cuts are the family sized or single<br />
serving cuts that are purchased at the store.
Wholesale <strong>Cuts</strong>><strong>Retail</strong> <strong>Cuts</strong><br />
There are eight Wholesale cuts that<br />
we get our <strong>Retail</strong> cuts from.<br />
Chuck Rib<br />
Short Loin Sirloin<br />
Round Flank<br />
Plate Shank
Wholesale <strong>Cuts</strong>
Bones of a cow….
CHUCK<br />
From the neck region.<br />
Most economical cuts-<br />
Less Tender<br />
Moist Heat<br />
<strong>Retail</strong> <strong>Cuts</strong>:<br />
Boneless Chuck Roast<br />
Cross Rib Roast<br />
Short Ribs<br />
Pot Roasts
RIB<br />
Used for many<br />
applications.<br />
One of the most<br />
desirable in terms of<br />
tenderness.
RETAIL CUTS for the Rib<br />
Back Ribs<br />
Rib Eye Roast<br />
Rib Eye Steak<br />
Rib Steak
SHORT LOIN<br />
Loin and short ribs.<br />
One of the most<br />
desirable for<br />
tenderness.<br />
Typically the most<br />
expensive.
RETAIL CUTS for the loin<br />
Porterhouse Steak<br />
Tenderloin Roast<br />
T-Bone Steak<br />
Tenderloin Steak<br />
Boneless Top Loin Steak
SIRLOIN<br />
Is the waist of the<br />
animal, located<br />
between the ribs and<br />
round.<br />
Top Sirloin Steak is a<br />
favorite cut from this<br />
section.<br />
<strong>Retail</strong> <strong>Cuts</strong>:<br />
Top Sirloin Steak<br />
Sirloin Steak
ROUND<br />
The, rump and tip<br />
muscles.<br />
It can be used in<br />
multiple applications<br />
and is fairly<br />
inexpensive.<br />
Fat content is<br />
generally 5-8%<br />
(low in fat----makes it<br />
tougher)
RETAIL CUTS<br />
Round Steak<br />
Boneless Rump Roast<br />
Tip Steak<br />
Top Round Roast<br />
Tip Roast<br />
Bottom Round Roast<br />
Top Round Steak
FLANK<br />
The flank is the area<br />
between the body and<br />
the hind legs<br />
<strong>No</strong> Bones to identify<br />
Common uses are<br />
fajitas and jerky.<br />
<strong>Retail</strong> <strong>Cuts</strong>:<br />
Flank Steak<br />
Flank Steak Rolls
Plate<br />
The plate is sometimes<br />
referred to as the short<br />
plate.<br />
The plate is the section<br />
that is separated from the<br />
Rib.<br />
The <strong>Retail</strong> <strong>Cuts</strong> Include:<br />
Skirt Steak<br />
Short Ribs
FORE SHANK & BRISKET<br />
Taken from the breast<br />
section beneath the<br />
chuck, under the first five<br />
ribs.<br />
Brisket is the most<br />
common retail cut.<br />
<strong>Retail</strong> <strong>Cuts</strong>:<br />
Corned Brisket<br />
Brisket-Whole &<br />
Half<br />
Shank Cross Cut
Questions from Case Study<br />
What cuts are you using?<br />
How much do you purchase to yield 30 pounds?<br />
How do you cook each type of cut?
Did you get it correct?<br />
Wholesale Cut: Loin<br />
<strong>Retail</strong> Cut:<br />
Porterhouse<br />
Yield 75%<br />
Amount to Purchase<br />
30 pounds/ 75%=<br />
40 pounds<br />
You will need 30<br />
edible pounds total
Did you get it correct?<br />
Wholesale: Rib<br />
<strong>Retail</strong>: Rib<br />
Yield: 52%<br />
Amount to purchase<br />
30 / 52% = 58 pounds
Did you get it correct?<br />
Wholesale: Round<br />
<strong>Retail</strong>: Round Steak<br />
Yield: 90%<br />
Amount to purchase<br />
30 /90% = 34#<br />
Cooking method:<br />
Moist Heat!
White Board Review
Change language