Wholesale Cuts of Beef Wholesale Definition
Cutting and Processing Meats
Central, Sub-primal, and Secondary Cuts
Beef
The beefiness brute is broken down into sides. A side is one-half of a that has been split lengthwise from the cervix to the tail. The side can then be divide into the forepart quarter and hind quarter. This cut is made between the 12th and 13th ribs counting from the front of the animal. The beef forepart quarter is heavily exercised, resulting in an abundance of connective tissue. Moist rut cooking is required on the majority of the sub-primals from the front end quarter, with the major exception being the seven-bone rib (prime rib). The hind quarter of beef contains mostly sub-primals that can be prepared using dry heat.
Figure 17 illustrates the central, sub-primal, and retail cuts of beefiness.
Beef Front end Quarter: The beef front end quarter contains four primal cuts, the brisket, foreshank, rib, and chuck (square chuck). The chuck is separated past first cutting across the carcass between the fifth and 6th ribs, which separates the chuck, brisket, and shank from the rib and plate. The 2nd cut passes at a point slightly to a higher place the elbow joint and through the cartilage beneath the first (1st) rib and sternum, and separates the chuck from the brisket and shank. The brisket is farther separated from the shank past following the natural profile of the elbow os. The rib is separated from the plate by a straight cut passing across the ribs at correct angles to the starting time cut at a point slightly below the middle of the rib cage.
The primals are then processed into sub-primals by following the cut lines every bit shown in Effigy xviii and Tabular array 24.
| Primal | Sub-Primal |
| Rib | Short rib (H) 7-bone rib (G) |
| Foursquare chuck | Neck (M) Blade (L) Shoulder (N) Cross rib (K) |
| Brisket | Brisket point (J) Brisket plate (I) |
| Fore shank | No farther break downwards required (O) |
From these sub-primals, farther usable portions are processed and retail cuts prepared for the consumer.
Beef Hind Quarter: The beef hind quarter is broken down into four central cuts, the flank, the long loin, the hip, and the sirloin tip. The flank is separated past a straight cut passing approximately parallel to the lumbar courage (lumbar vertebrae), get-go in close proximity to or through the flank lymph node (prefemoral), and from the plate by a cutting passing between the 12th and 13th ribs and cartilage. The hip is separated from the long loin past a direct cutting that passes in front of the rump knuckle bone, thereby cutting the pelvic bone into approximately ii equal parts. The sirloin tip is then separated from the hip by a "V-shaped" cut beginning approximately at the knee cap, following the full length of the leg os up to the rump knuckle bone, then towards the flank lymph node.
The primals are then processed into sub-primals equally shown in Effigy 18 and Table 25.
| Primal | Sub-Primal |
| Flank | No farther break down required (F) |
| Long loin | Short loin (East) Sirloin butt (D) |
| Hip | Inside round (B) Outside circular (B-opposite side of os) Hind shank (A) |
| Sirloin tip | No further break down (C) |
Breakdown of sub-primals into retail and wholesale cuts
From the sub-primals, secondary or portion cuts are obtained. In most cases, there are a number of unlike secondary cuts that can be obtained from each sub-fundamental. In addition, there are often different names for the aforementioned cut used in the retail, wholesale, or restaurant manufacture. Table 26 shows the retail and restaurant cuts that come from each of the beef sub-primals.
| Sub-Central | Retail Meat Sales Cuts | Restaurant Cuts | Alternate Names |
| Short rb | Short ribs simmering (bone in or boneless) | Short ribs | |
| 7-bone rib | Prime rib over roast Standing rib oven roast | Prime rib | |
| Prime rib grillings steak | Rib steak | Côte de boeuf | |
| Ribeye grilling steak | Ribeye | Delmonico | |
| Beefiness ribs(cut from prime rib) | Finger bones | Beef dorsum ribs | |
| Blade | Bottom blade | Chuckeye roll | |
| Top blade | Flat iron | Mock tender | |
| Cross rib | Cross rib (pot roast or marinating steak) | Curt ribs, boneless curt ribs | Chuck brusque rib |
| Beef ribs(cutting from the cross rib) | Shoulder clod | ||
| Bolo | |||
| Deluxe 4-bone rib | |||
| Flat rib | |||
| Brisket point | Brisket pot roast | Corned beef | |
| Stew beef | |||
| Medium ground beef | |||
| Neck | Lean basis beefiness | ||
| Fore shank | Stew beef | Shin meat for consommé |
| Sub-Fundamental | Retail Meat Sales Cuts | Eating place Cuts | Alternate Names |
| Flank | Flank marinating steak | Flank steak | |
| Flank steak London broil | |||
| Lean basis beef | |||
| Curt loin | Porterhouse grilling steak | Porterhouse | |
| T-bone grilling steak | T-bone | ||
| Fly grilling steak | Social club steak | ||
| Tenderloin grilling steak | Filet, Fillet mignon, medallion | Tournedo, Chateaubriand, Mignonette | |
| Striploin grilling steak | New York | Top loin | |
| Sirloin butt | Meridian sirloin (grilling steak and oven roast) | Sirloin steak | |
| Sirloin cap grilling steak | |||
| Bottom sirloin grilling steak | Tri tip | ||
| Tenderloin butt grilling steak | Chateaubriand, fillet mignon | ||
| Inside round | Inside circular over roast Within round marinating steak | Summit round | Baron, summit side |
| Outside round | Exterior circular over roast | Bottom round | Gooseneck, silverside, outside apartment |
| Outside round marinating steak | Rouladen | ||
| Middle of round oven roast | |||
| Centre of round marinating steak | Swiss steak | ||
| Heel of round (stew or ground) | |||
| Sirloin tip | Sirloin tip over roast | Peeled knuckle | |
| Sirloin tip marinating steak | Brawl tip | ||
| Round tip | |||
| Thick flank | |||
| Hind shank | Beef shank (crosscut) | Osso-bucco | |
| Stew beef | Shin meat for consommé | ||
| Lean ground beef |
The Beef Data Eye provides a affiche (Figure 19) that outlines the cuts of beef. It tin can be downloaded from their resource page.
The CFIA meat cuts transmission is an additional resource that shows each beef cut and location in great detail. Information technology can be accessed on the CFIA website.Table 26 shows the cooking potential for cuts from the different beef primals. More often than not, the cuts from the same primal are suited for similar cooking methods. Exceptions have been noted.
| Hind Quarter Primal | Cooking Potential | Notes (Exceptions) |
| Flank | Moist estrus | The flank steak, which can be and cooked using dry out heat |
| Long loin | Dry out rut | |
| Hip | Dry heat | The hind shank and heel of round, which have an abundance of collagen, making them ideal for stewing meat |
| Sirloin tip | Dry oestrus | |
| Front end Quarter Fundamental | ||
| Rib | Dry heat | |
| Square chuck | Moist heat | Bated from one of the pinnacle blade muscles, which can have the heavy collagen removed and exist portioned into flat atomic number 26 steaks, which can be prepared using dry out rut |
| Brisket | Moist heat | |
| Fore shank | Moist heat |
Veal
Muscle or mankind of a veal carcass ranges in color from pink (or lighter) to ruddy. To be classified as veal by CFIA standards, the dressed carcass must weigh less than 180 kg (396 lb). Veal is most usually sold in vacuum-packed sub-primals. It is seldom dry out aged due to the lack of fat cover on the beast. Figure 20 shows the CFIA veal cuts.
There are six primal cuts from a side of veal, the leg, flank, loin, breast, shoulder, and front shank. The front, containing the shoulder, breast, and front shank, is separated from the whole loin and flank by cutting between the 6th and 7th ribs. The chest and shank are farther separated past a cutting that goes from just above the joint of the arm bone perpendicular to the ribs. The shank is so separated by post-obit the natural separation of the arm bone. The leg is separated from the whole loin and flank by a straight cut that passes in front of the pivot bone. The flank is then separated from the whole loin by a straight cut approximately parallel to the backbone, passing at a bespeak slightly above the cartilage of the 12th rib.
The primals are further broken down into sub-primals equally shown in Figure 21 and Table 28. Note that at that place are two ways of cutting the leg into sub-primals accepted past CFIA.
| Primal | Sub-fundamental |
| Veal leg | Leg cuts (sub-key) and Alternative leg cuts (sub-primals) |
| Shank (A) and Shank (A) | |
| Leg, shank portion (B, portion of C) and Heel of round (lesser portion of B), Round (B) | |
| Leg, butt portion (D, portion of C) and Sirloin Tip (C), Rump (acme portion of B), Sirloin (D) | |
| Veal flank | No further breakup (Grand) |
| Veal loin | Loin (E) |
| Rib (or rack) (F) | |
| Veal shoulder | Shoulder arm (J) |
| Shoulder blade (H) | |
| Neck (I) | |
| Veal chest | No further breakup (K) |
| Veal front end shank | No farther breakup (L) |
The sub-primals are cutting farther into retail or eatery cuts as shown in Tabular array 29.
| Primal | Sub-Fundamental | Retail Meat Sales Cuts | Restaurant Cuts | Alternate Names |
| Veal leg | Shank | Veal shank crosscut | Osso-bucco | |
| Leg, butt portion | Veal inside round | Cutlets, | Veal top round | |
| Veal exterior round | Veal bottom round | |||
| Veal leg cutlets (breaded) | Schnitzel | |||
| Sirloin tip | Veal sirloin tip | Veal knuckle | ||
| Sirloin | Veal top sirloin | Veal hip | ||
| Veal flank | Footing, sausage | Ground veal | ||
| Veal loin | Loin | Veal loin roast | Veal strip loin | Saddle |
| Veal loin chops | Veal T-bone | |||
| Veal tenderloin | Veal tenderloin, medallions | |||
| Rib | Veal rib chops | Veal chop | ||
| Veal rib roast | Veal rack | Hotel rack | ||
| Veal shoulder | Veal shoulder arm | Shoulder roast, chops | Square chuck | |
| Veal shoulder blade | Cubed veal, ground veal | |||
| Veal chest | Veal breast, rolled, blimp | Breast of veal, cubed veal, ground veal | Brisket | |
| Veal front end shank | Veal shank crosscut | Osso-bucco |
The Veal Farmers of Ontario provide a comprehensive veal cutting nautical chart (Effigy 22) for download.
The CFIA meat cuts transmission is an additional resource that shows each veal cut and location in swell detail. It can exist accessed on the CFIA website.
Source: https://opentextbc.ca/meatcutting/chapter/primal-sub-primal-and-secondary-cuts/
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