BEEF Class Case Study Read your case study

BEEF Class Case Study: Read your case study in partners Identify your cuts and find how much to purchase for the banquet!

What information do you need to know? n What kind of cut? n How to cook it? n What is the yield? Yield means the final amount produced after trim, bones and waste. u

What effects yield? n n Bones Silverskin- connective tissue surrounding all muscles Fat Ligaments

There Are Two Basic Cuts n Wholesale cuts larger cuts of meat u shipped to grocery stores and meat markets u also called primal cuts u n Retail cuts are the family sized or single serving cuts that are purchased at the store.

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 n

Wholesale Cuts

Bones of a cow….

CHUCK n n n From the neck region. Most economical cuts- u Less Tender u Moist Heat Retail Cuts: u Boneless Chuck Roast u Cross Rib Roast u Short Ribs u Pot Roasts

RIB n n Used for many applications. One of the most desirable in terms of tenderness.

RETAIL CUTS for the Rib n n Back Ribs Rib Eye Roast Rib Eye Steak Rib Steak

SHORT LOIN n n n Loin and short ribs. One of the most desirable for tenderness. Typically the most expensive.

RETAIL CUTS for the loin n n Porterhouse Steak Tenderloin Roast T-Bone Steak Tenderloin Steak Boneless Top Loin Steak

SIRLOIN n n n Is the waist of the animal, located between the ribs and round. Top Sirloin Steak is a favorite cut from this section. Retail Cuts: u Top Sirloin Steak u Sirloin Steak

ROUND n n 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)

RETAIL CUTS n n n n Round Steak Boneless Rump Roast Tip Steak Top Round Roast Tip Roast Bottom Round Roast Top Round Steak

FLANK n n The flank is the area between the body and the hind legs No Bones to identify Common uses are fajitas and jerky. Retail Cuts: u Flank Steak Rolls

Plate n n n 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: u Skirt Steak u Short Ribs

FORE SHANK & BRISKET n n n Taken from the breast section beneath the chuck, under the first five ribs. Brisket is the most common retail cut. Retail Cuts: Corned Brisket u Brisket-Whole & Half u Shank Cross Cut u

Questions from Case Study n What cuts are you using? n How much do you purchase to yield 30 pounds? n How do you cook each type of cut?

Did you get it correct? Wholesale Cut: Loin n Retail Cut: Porterhouse n Yield 75% n Amount to Purchase 30 pounds/ 75%= 40 pounds n You will need 30 edible pounds total n

Did you get it correct? n n n Wholesale: Rib Retail: Rib Yield: 52% Amount to purchase 30 / 52% = 58 pounds

Did you get it correct? n n n Wholesale: Round Retail: Round Steak Yield: 90% Amount to purchase 30 /90% = 34# Cooking method: u Moist Heat!

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