BeefWholesaleCuts.ppt
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This document provides information about beef cuts for a class case study. It discusses the various wholesale cuts of beef including chuck, rib, short loin, sirloin, round, flank, plate, and shank. For each cut, it lists common retail cuts and cooking methods. It also discusses factors that affect yield and provides an example case study question about determining the amount of a cut to purchase to yield 30 pounds of cooked meat.
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BeefWholesaleCuts.ppt
- 1. BEEF Class Case Study: Read your case study in partners Identify your cuts and find how much to purchase for the banquet!
- 2. What information do you need to know? What kind of cut? How to cook it? What is the yield? Yield means the final amount produced after trim, bones and waste.
- 3. What effects yield? Bones Silverskin- connective tissue surrounding all muscles Fat Ligaments
- 4. There Are Two Basic Cuts Wholesale cuts larger cuts of meat shipped to grocery stores and meat markets also called primal cuts Retail cuts are the family sized or single serving cuts that are purchased at the store.
- 5. Wholesale Cuts>Retail Cuts There are eight Wholesale cuts that we get our Retail cuts from. Chuck Rib Short Loin Sirloin Round Flank Plate Shank
- 7. Bones of a 界看敬.
- 8. CHUCK From the neck region. Most economical cuts- Less Tender Moist Heat Retail Cuts: Boneless Chuck Roast Cross Rib Roast Short Ribs Pot Roasts
- 9. RIB Used for many applications. One of the most desirable in terms of tenderness.
- 10. RETAIL CUTS for the Rib Back Ribs Rib Eye Roast Rib Eye Steak Rib Steak
- 11. SHORT LOIN Loin and short ribs. One of the most desirable for tenderness. Typically the most expensive.
- 12. RETAIL CUTS for the loin Porterhouse Steak Tenderloin Roast T-Bone Steak Tenderloin Steak Boneless Top Loin Steak
- 13. SIRLOIN Is the waist of the animal, located between the ribs and round. Top Sirloin Steak is a favorite cut from this section. Retail Cuts: Top Sirloin Steak Sirloin Steak
- 14. ROUND The, rump and tip muscles. It can be used in multiple applications and is fairly inexpensive. Fat content is generally 5-8% (low in fat----makes it tougher)
- 15. RETAIL CUTS Round Steak Boneless Rump Roast Tip Steak Top Round Roast Tip Roast Bottom Round Roast Top Round Steak
- 16. FLANK The flank is the area between the body and the hind legs No Bones to identify Common uses are fajitas and jerky. Retail Cuts: Flank Steak Flank Steak Rolls
- 17. Plate The plate is sometimes referred to as the short plate. The plate is the section that is separated from the Rib. The Retail Cuts Include: Skirt Steak Short Ribs
- 18. FORE SHANK & BRISKET Taken from the breast section beneath the chuck, under the first five ribs. Brisket is the most common retail cut. Retail Cuts: Corned Brisket Brisket-Whole & Half Shank Cross Cut
- 19. Questions from Case Study What cuts are you using? How much do you purchase to yield 30 pounds? How do you cook each type of cut?
- 20. Did you get it correct? Wholesale Cut: Loin Retail Cut: Porterhouse Yield 75% Amount to Purchase 30 pounds/ 75%= 40 pounds You will need 30 edible pounds total
- 21. Did you get it correct? Wholesale: Rib Retail: Rib Yield: 52% Amount to purchase 30 / 52% = 58 pounds
- 22. Did you get it correct? Wholesale: Round Retail: Round Steak Yield: 90% Amount to purchase 30 /90% = 34# Cooking method: Moist Heat!