Retail Cuts From Side of Beef
Cut and Processing Meats
Key, Sub-cardinal, and Secondary Cuts
Beefiness
The beef creature is broken down into sides. A side is one-half of a that has been carve up lengthwise from the neck to the tail. The side can then be divide into the forepart quarter and hind quarter. This cut is fabricated between the 12th and 13th ribs counting from the front of the animal. The beef front quarter is heavily exercised, resulting in an abundance of connective tissue. Moist oestrus cooking is required on the majority of the sub-primals from the front quarter, with the major exception being the vii-os rib (prime rib). The hind quarter of beefiness contains mostly sub-primals that tin can be prepared using dry out heat.
Effigy 17 illustrates the fundamental, sub-primal, and retail cuts of beef.
Beef Front Quarter: The beef front end quarter contains four primal cuts, the brisket, foreshank, rib, and chuck (square chuck). The chuck is separated by beginning cutting beyond the carcass between the 5th and 6th ribs, which separates the chuck, brisket, and shank from the rib and plate. The 2d cut passes at a point slightly above the elbow joint and through the cartilage below the starting time (1st) rib and sternum, and separates the chuck from the brisket and shank. The brisket is further separated from the shank past following the natural contour of the elbow bone. The rib is separated from the plate by a directly cut passing across the ribs at right angles to the showtime cut at a point slightly beneath the centre of the rib muzzle.
The primals are and then processed into sub-primals past following the cutting lines as shown in Effigy eighteen and Table 24.
| Primal | Sub-Primal |
| Rib | Brusque rib (H) 7-os rib (G) |
| Foursquare chuck | Neck (M) Blade (L) Shoulder (N) Cross rib (K) |
| Brisket | Brisket point (J) Brisket plate (I) |
| Fore shank | No further intermission downwards required (O) |
From these sub-primals, further usable portions are processed and retail cuts prepared for the consumer.
Beef Hind Quarter: The beefiness hind quarter is broken downwards into four primal cuts, the flank, the long loin, the hip, and the sirloin tip. The flank is separated by a straight cut passing approximately parallel to the lumbar backbone (lumbar vertebrae), commencement in close proximity to or through the flank lymph node (prefemoral), and from the plate by a cut passing between the twelfth and 13th ribs and cartilage. The hip is separated from the long loin by a straight cut that passes in front end of the rump knuckle os, thereby cut the pelvic os into approximately two equal parts. The sirloin tip is then separated from the hip by a "V-shaped" cut beginning approximately at the articulatio genus cap, following the total length of the leg bone upward to the rump knuckle bone, then towards the flank lymph node.
The primals are then processed into sub-primals equally shown in Figure 18 and Table 25.
| Cardinal | Sub-Key |
| Flank | No farther break down required (F) |
| Long loin | Brusque loin (Eastward) Sirloin barrel (D) |
| Hip | Within circular (B) Exterior circular (B-opposite side of bone) Hind shank (A) |
| Sirloin tip | No further break downwardly (C) |
Breakdown of sub-primals into retail and wholesale cuts
From the sub-primals, secondary or portion cuts are obtained. In most cases, in that location are a number of dissimilar secondary cuts that can be obtained from each sub-primal. In improver, there are ofttimes dissimilar names for the same cut used in the retail, wholesale, or eatery industry. Tabular array 26 shows the retail and eatery cuts that come from each of the beef sub-primals.
| Sub-Cardinal | Retail Meat Sales Cuts | Eating place Cuts | Alternating Names |
| Curt rb | Short ribs simmering (bone in or boneless) | Short ribs | |
| vii-bone rib | Prime rib over roast Standing rib oven roast | Prime rib | |
| Prime rib grillings steak | Rib steak | Côte de boeuf | |
| Ribeye grilling steak | Ribeye | Delmonico | |
| Beefiness ribs(cut from prime number rib) | Finger basic | Beefiness dorsum ribs | |
| Blade | Bottom blade | Chuckeye roll | |
| Summit blade | Flat fe | Mock tender | |
| Cross rib | Cross rib (pot roast or marinating steak) | Curt ribs, boneless short ribs | Chuck short rib |
| Beef ribs(cut from the cross rib) | Shoulder clod | ||
| Bolo | |||
| Palatial iv-bone rib | |||
| Apartment rib | |||
| Brisket point | Brisket pot roast | Corned beef | |
| Stew beef | |||
| Medium ground beef | |||
| Neck | Lean ground beef | ||
| Fore shank | Stew beef | Shin meat for consommé |
| Sub-Primal | Retail Meat Sales Cuts | Restaurant Cuts | Alternate Names |
| Flank | Flank marinating steak | Flank steak | |
| Flank steak London broil | |||
| Lean basis beef | |||
| Curt loin | Porterhouse grilling steak | Porterhouse | |
| T-bone grilling steak | T-bone | ||
| Wing grilling steak | Gild steak | ||
| Tenderloin grilling steak | Filet, Fillet mignon, medallion | Tournedo, Chateaubriand, Mignonette | |
| Striploin grilling steak | New York | Peak loin | |
| Sirloin butt | Top sirloin (grilling steak and oven roast) | Sirloin steak | |
| Sirloin cap grilling steak | |||
| Bottom sirloin grilling steak | Tri tip | ||
| Tenderloin barrel grilling steak | Chateaubriand, fillet mignon | ||
| Inside circular | Inside round over roast Inside circular marinating steak | Top round | Baron, superlative side |
| Outside round | Exterior circular over roast | Lesser round | Gooseneck, silverside, outside flat |
| Outside round marinating steak | Rouladen | ||
| Eye of circular oven roast | |||
| Centre of round marinating steak | Swiss steak | ||
| Heel of round (stew or ground) | |||
| Sirloin tip | Sirloin tip over roast | Peeled knuckle | |
| Sirloin tip marinating steak | Ball tip | ||
| Round tip | |||
| Thick flank | |||
| Hind shank | Beefiness shank (crosscut) | Osso-bucco | |
| Stew beef | Shin meat for consommé | ||
| Lean ground beef |
The Beef Information Center provides a affiche (Effigy nineteen) that outlines the cuts of beefiness. Information technology can be downloaded from their resource page.
The CFIA meat cuts transmission is an boosted resource that shows each beef cut and location in peachy detail. It tin be accessed on the CFIA website.Table 26 shows the cooking potential for cuts from the unlike beef primals. By and large, the cuts from the aforementioned central are suited for similar cooking methods. Exceptions have been noted.
| Hind Quarter Primal | Cooking Potential | Notes (Exceptions) |
| Flank | Moist estrus | The flank steak, which can be and cooked using dry out heat |
| Long loin | Dry heat | |
| Hip | Dry heat | The hind shank and heel of round, which take an abundance of collagen, making them ideal for stewing meat |
| Sirloin tip | Dry heat | |
| Forepart Quarter Primal | ||
| Rib | Dry heat | |
| Square chuck | Moist heat | Aside from ane of the top blade muscles, which tin can have the heavy collagen removed and be portioned into flat iron steaks, which can be prepared using dry heat |
| Brisket | Moist heat | |
| Fore shank | Moist rut |
Veal
Muscle or flesh of a veal carcass ranges in colour from pink (or lighter) to red. To exist classified equally veal by CFIA standards, the dressed carcass must counterbalance less than 180 kg (396 lb). Veal is most ordinarily sold in vacuum-packed sub-primals. It is seldom dry anile due to the lack of fat embrace on the animal. Figure 20 shows the CFIA veal cuts.
There are half dozen central cuts from a side of veal, the leg, flank, loin, chest, shoulder, and front shank. The forepart, containing the shoulder, breast, and front shank, is separated from the whole loin and flank by cutting between the sixth and 7th ribs. The chest and shank are further separated by a cut that goes from just above the joint of the arm bone perpendicular to the ribs. The shank is then separated by following the natural separation of the arm bone. The leg is separated from the whole loin and flank past a straight cutting that passes in front of the pin bone. The flank is and so separated from the whole loin by a directly cut approximately parallel to the backbone, passing at a betoken slightly in a higher place the cartilage of the 12th rib.
The primals are further broken down into sub-primals as shown in Figure 21 and Table 28. Note that at that place are two ways of cutting the leg into sub-primals accepted by CFIA.
| Primal | Sub-primal |
| Veal leg | Leg cuts (sub-primal) and Culling leg cuts (sub-primals) |
| Shank (A) and Shank (A) | |
| Leg, shank portion (B, portion of C) and Heel of round (bottom portion of B), Round (B) | |
| Leg, butt portion (D, portion of C) and Sirloin Tip (C), Rump (top portion of B), Sirloin (D) | |
| Veal flank | No further breakup (Chiliad) |
| Veal loin | Loin (E) |
| Rib (or rack) (F) | |
| Veal shoulder | Shoulder arm (J) |
| Shoulder blade (H) | |
| Neck (I) | |
| Veal breast | No further breakdown (One thousand) |
| Veal front shank | No further breakdown (50) |
The sub-primals are cut further into retail or restaurant cuts as shown in Table 29.
| Cardinal | Sub-Fundamental | Retail Meat Sales Cuts | Restaurant Cuts | Alternate Names |
| Veal leg | Shank | Veal shank crosscut | Osso-bucco | |
| Leg, butt portion | Veal inside round | Cutlets, | Veal tiptop round | |
| Veal outside round | Veal bottom round | |||
| Veal leg cutlets (breaded) | Schnitzel | |||
| Sirloin tip | Veal sirloin tip | Veal knuckle | ||
| Sirloin | Veal peak sirloin | Veal hip | ||
| Veal flank | Ground, sausage | Basis veal | ||
| Veal loin | Loin | Veal loin roast | Veal strip loin | Saddle |
| Veal loin chops | Veal T-bone | |||
| Veal tenderloin | Veal tenderloin, medallions | |||
| Rib | Veal rib chops | Veal chop | ||
| Veal rib roast | Veal rack | Hotel rack | ||
| Veal shoulder | Veal shoulder arm | Shoulder roast, chops | Square chuck | |
| Veal shoulder blade | Cubed veal, ground veal | |||
| Veal chest | Veal breast, rolled, stuffed | Chest of veal, cubed veal, ground veal | Brisket | |
| Veal forepart shank | Veal shank crosscut | Osso-bucco |
The Veal Farmers of Ontario provide a comprehensive veal cut chart (Figure 22) for download.
The CFIA meat cuts manual is an additional resource that shows each veal cut and location in great particular. It tin can exist accessed on the CFIA website.
Source: https://opentextbc.ca/meatcutting/chapter/primal-sub-primal-and-secondary-cuts/
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