MEAT CUTS

OBJECTIVE 3.02

RECALL RETAILAND WHOLESALECUTS OF MEAT

MEAT PROCESSING

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Younger animals =higher quality meat

Before 2 years old

Older animals = lowerquality meat

Slaughter Process

Animal is humanelystunned/killed

Carcass is bled out

Carcass is hung upsidedown on a rail for furtherprocessing

GENERAL MEAT CARCASS INFO

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Animals are initiallyprocessed intowholesale or“primal” cuts

Usually very large

Then, into eithersubprimal cutsand/or a variety ofretail cuts.

TYPES OF MEAT CUTS

Beef Example

Primal – Chuck

Subprimal – Blade

Retail – Blade Steak

TYPES OF MEAT CUTS

Pork Example

Primal – Loin

Subprimal –Tenderloin

Retail – Loin Chops

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Wholesale/Primal

High Value: loin, rib,round, rump

Low Value: chuck,brisket, flank,plate/navel, shank

Retail

High Value

Ribeye (from rib)

Tenderloin (from loin)

Sirloin (from loin)

Rump

T-bone (from loin)

Low Value

Stew beef

Ground beef

Cubed Steak

Brisket

CUTS OF BEEF

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Wholesale/Primal

High Value - loin,leg/ham, picnicshoulder, Bostonshoulder/butt

These make up 75% ofthe retail value ofcarcass

Low Value – spareribs,belly, feet, jowl,backfat, side, bacon

Retail

High Value

Ham (from leg)

Loin

Pork Chops (from loin)

Boston butt (fromshoulder)

Picnic (from shoulder)

Low Value

Hocks, spareribs, belly,bacon, jowl, fatback

CUTS OF PORK

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Not classifiedinto wholesaleand retail cuts,because of thesize of thecarcass.

The USDA setsstandards for“ready to cook”chicken andturkeys

CUTS OF POULTRY

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Pick a bag of meatretail cuts

Determine whatanimal they havecome from

Draw an outline ofthat animal andlabel the primal cuts

Research whichprimal cut each ofthe retail cuts camefrom

Paste the retail cutinto the correctprimal cut area onyour poster

IT’S POSTER TIMEEEEEEEE!!