Different Cuts of Beef - Catering

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Cait
Different Cuts of Beef
Beef is divided into large sections called primal cuts. These beef primal cuts, or "primals,"
are then broken down further into individual steaks and other retail cuts.
A "side" of beef is one side of the beef carcass that is split through the backbone. Each
side is then halved between the 12th and 13th ribs into sections called the forequarter
and hindquarter.
The tenderest cuts of beef, like the rib and tenderloin, are the ones furthest from the
horn and the hoof. By contrast, the neck and leg muscles are worked the most, which
makes them tougher.
FOREQUATER:
Beef Chuck:
Consisting of parts of the neck, shoulder blade and upper arm, beef chuck is a tough cut
of meat with a good deal of connective tissue. This makes it a good choice for making
braised dishes like beef stew or pot roast. Because of its fat content, beef chuck is also
excellent for making ground beef.
Beef Rib:
Made from the center section of rib, the beef rib primal cut is used for the traditional
standing rib roast (sometimes referred to as prime rib). It's also the source of the popular
rib eye steak as well as the classic French entrecôte.
Because it's so tender, beef rib is well suited for various forms of dry-heat cooking.
Beef Brisket:
Beef brisket is another tough cut frequently used for pot roast. Beef brisket is also used
for making corned beef.
Beef Plate:

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Cait
Different Cuts of Beef
Also called the short plate, beef plate includes the short ribs and the skirt steak, which is
used for making carne asada. Beef plate contains a lot of cartilage, making it good for
braising. It's also used for making ground beef.
Beef Shank:
The beef shank is the leg of the animal, and is extremely tough and full of connective
tissue. (Note also that each side of beef has two shanks, one in the forequarter and one
in the hindquarter.…read more

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