RETAIL CUTS OF BEEF

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RETAIL CUTS OF BEEF

• Jake Dunn
• Spring 2001

Modified by Georgia Agricultural Education
Curriculum Office
July, 2002
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WHOLESALE VS. RETAIL
Wholesale cuts are those which are shipped from
the packing plant to Butchers and Grocers for
further Processing into smaller cuts.
Retail Cuts are the smaller cuts that you and I
buy at the Grocery Store or Butcher Shop.
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There are eight wholesale cuts that are then used
to make retail cuts.
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FORE SHANK AND BRISKET
The fore shank and brisket come from the shoulder
and chest of cattle.
Its most common retail cut is the brisket.
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Brisket
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THE ROUND
The round is the hind quarter of the cow, similar
to the ham of a hog.
The rump roast is a common example of a retail
cut from the round.
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Rump Roast
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THE CHUCK
The chuck is the neck region of the steer.
You may recognize the boneless chuck roast as a
retail cut from the chuck.
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Boneless Chuck Roast
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THE RIB
The rib cut is the rib section of the animal.
We derive several retail cuts from this area
including prime rib, and back ribs.
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Back Ribs
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THE SIRLION
The sirloin is the waist of the steer, located
between the ribs and round.
The top sirloin steak is the favorite retail cut
from this section.
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Top Sirloin
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THE SHORT LOIN
The short loin consists of the loin and short
ribs of the steer.
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Filet Mignon
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FLANK AND SHORT PLATE
The flank is the area between the body and the
hind legs.
You may be familiar with the flank steak often
used for beef jerky.
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Flank Steak
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OTHER CUTS
Other cuts consist of less desirable sections and
are often cubed as stew meat or ground.
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Ground Beef
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THE END
BEEF Its whats for DINNER!