Beef by the Quarter, Half, or Whole in Upper Peninsula
Cutting and Processing Meats
Central, Sub-cardinal, and Secondary Cuts
Beef
The beefiness fauna is cleaved down into sides. A side is one-half of a that has been split lengthwise from the neck to the tail. The side can and then be split into the front quarter and hind quarter. This cut is made betwixt the 12th and 13th ribs counting from the front end of the animal. The beef front end quarter is heavily exercised, resulting in an abundance of connective tissue. Moist heat cooking is required on the majority of the sub-primals from the forepart quarter, with the major exception being the vii-bone rib (prime rib). The hind quarter of beefiness contains generally sub-primals that tin can be prepared using dry heat.
Figure 17 illustrates the key, sub-key, and retail cuts of beefiness.
Beef Front Quarter: The beef front quarter contains 4 central cuts, the brisket, foreshank, rib, and chuck (square chuck). The chuck is separated by first cutting across the carcass between the 5th and 6th ribs, which separates the chuck, brisket, and shank from the rib and plate. The second cutting passes at a point slightly above the elbow joint and through the cartilage below the first (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 past a straight cut passing across the ribs at correct angles to the starting time cutting at a point slightly below the centre of the rib cage.
The primals are then processed into sub-primals by following the cutting lines as shown in Figure 18 and Tabular array 24.
| Primal | Sub-Fundamental |
| Rib | Short rib (H) 7-bone rib (G) |
| Foursquare chuck | Neck (M) Blade (L) Shoulder (N) Cantankerous rib (K) |
| Brisket | Brisket point (J) Brisket plate (I) |
| Fore shank | No further break downward required (O) |
From these sub-primals, further usable portions are processed and retail cuts prepared for the consumer.
Beef Hind Quarter: The beef hind quarter is broken downward 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 courage (lumbar vertebrae), beginning in close proximity to or through the flank lymph node (prefemoral), and from the plate past a cut passing between the 12th and 13th ribs and cartilage. The hip is separated from the long loin by a straight cut that passes in forepart of the rump knuckle bone, thereby cut the pelvic bone into approximately two equal parts. The sirloin tip is then separated from the hip past a "5-shaped" cut kickoff approximately at the human knee cap, following the full length of the leg os upwards to the rump knuckle bone, then towards the flank lymph node.
The primals are then processed into sub-primals as shown in Figure 18 and Table 25.
| Primal | Sub-Primal |
| Flank | No farther break downwards required (F) |
| Long loin | Brusk loin (E) Sirloin butt (D) |
| Hip | Inside round (B) Outside circular (B-opposite side of os) Hind shank (A) |
| Sirloin tip | No further break down (C) |
Breakdown of sub-primals into retail and wholesale cuts
From the sub-primals, secondary or portion cuts are obtained. In about cases, there are a number of unlike secondary cuts that tin be obtained from each sub-primal. In addition, there are frequently unlike names for the same cutting used in the retail, wholesale, or eating place industry. Table 26 shows the retail and restaurant cuts that come from each of the beef sub-primals.
| Sub-Central | Retail Meat Sales Cuts | Restaurant Cuts | Alternating Names |
| Brusque rb | Short ribs simmering (os in or boneless) | Short ribs | |
| 7-bone rib | Prime rib over roast Continuing rib oven roast | Prime rib | |
| Prime rib grillings steak | Rib steak | Côte de boeuf | |
| Ribeye grilling steak | Ribeye | Delmonico | |
| Beef ribs(cut from prime rib) | Finger bones | Beef back ribs | |
| Bract | Bottom bract | Chuckeye roll | |
| Top blade | Flat iron | Mock tender | |
| Cross rib | Cross rib (pot roast or marinating steak) | Short ribs, boneless short ribs | Chuck brusque rib |
| Beefiness ribs(cut from the cross rib) | Shoulder clod | ||
| Bolo | |||
| Deluxe iv-bone rib | |||
| Flat rib | |||
| Brisket point | Brisket pot roast | Corned beef | |
| Stew beef | |||
| Medium ground beef | |||
| Neck | Lean footing beefiness | ||
| Fore shank | Stew beefiness | Shin meat for consommé |
| Sub-Key | Retail Meat Sales Cuts | Eating place Cuts | Alternate Names |
| Flank | Flank marinating steak | Flank steak | |
| Flank steak London broil | |||
| Lean ground beefiness | |||
| Short loin | Porterhouse grilling steak | Porterhouse | |
| T-os grilling steak | T-bone | ||
| Wing grilling steak | Club steak | ||
| Tenderloin grilling steak | Filet, Fillet mignon, medallion | Tournedo, Chateaubriand, Mignonette | |
| Striploin grilling steak | New York | Height loin | |
| Sirloin barrel | Top sirloin (grilling steak and oven roast) | Sirloin steak | |
| Sirloin cap grilling steak | |||
| Lesser sirloin grilling steak | Tri tip | ||
| Tenderloin butt grilling steak | Chateaubriand, fillet mignon | ||
| Inside round | Inside circular over roast Inside circular marinating steak | Top round | Baron, top side |
| Outside circular | Exterior round over roast | Lesser round | Gooseneck, silverside, outside flat |
| Outside round marinating steak | Rouladen | ||
| Eye of circular oven roast | |||
| Eye 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 | Beef shank (crosscut) | Osso-bucco | |
| Stew beef | Shin meat for consommé | ||
| Lean footing beef |
The Beef Information Heart provides a poster (Figure xix) that outlines the cuts of beef. It can be downloaded from their resource page.
The CFIA meat cuts manual is an additional resources that shows each beef cutting and location in great item. Information technology can be accessed on the CFIA website.Table 26 shows the cooking potential for cuts from the different beef primals. Generally, the cuts from the aforementioned key are suited for similar cooking methods. Exceptions have been noted.
| Hind Quarter Key | Cooking Potential | Notes (Exceptions) |
| Flank | Moist heat | The flank steak, which can be and cooked using dry heat |
| Long loin | Dry heat | |
| Hip | Dry out rut | The hind shank and heel of round, which have an abundance of collagen, making them ideal for stewing meat |
| Sirloin tip | Dry heat | |
| Forepart Quarter Primal | ||
| Rib | Dry out estrus | |
| Square chuck | Moist heat | Aside from one of the pinnacle bract muscles, which tin can have the heavy collagen removed and be portioned into flat iron steaks, which tin be prepared using dry estrus |
| Brisket | Moist estrus | |
| Fore shank | Moist heat |
Veal
Muscle or mankind of a veal carcass ranges in colour from pink (or lighter) to red. To be classified as veal by CFIA standards, the dressed carcass must weigh less than 180 kg (396 lb). Veal is well-nigh unremarkably sold in vacuum-packed sub-primals. It is seldom dry anile due to the lack of fat cover on the animal. Effigy 20 shows the CFIA veal cuts.
There are six primal cuts from a side of veal, the leg, flank, loin, breast, shoulder, and front end shank. The front, containing the shoulder, breast, and front shank, is separated from the whole loin and flank by cutting between the 6th and seventh ribs. The breast and shank are further separated by a cutting that goes from just above the joint of the arm os perpendicular to the ribs. The shank is so separated past following the natural separation of the arm os. The leg is separated from the whole loin and flank by a straight cut that passes in front of the pin bone. The flank is then separated from the whole loin past a direct cut approximately parallel to the courage, passing at a point slightly above the cartilage of the 12th rib.
The primals are farther broken downwards into sub-primals as shown in Figure 21 and Tabular array 28. Note that there are two means of cutting the leg into sub-primals accepted by CFIA.
| Key | Sub-primal |
| Veal leg | Leg cuts (sub-primal) and Alternative leg cuts (sub-primals) |
| Shank (A) and Shank (A) | |
| Leg, shank portion (B, portion of C) and Heel of round (lesser portion of B), Circular (B) | |
| Leg, butt portion (D, portion of C) and Sirloin Tip (C), Rump (pinnacle portion of B), Sirloin (D) | |
| Veal flank | No further breakdown (G) |
| Veal loin | Loin (E) |
| Rib (or rack) (F) | |
| Veal shoulder | Shoulder arm (J) |
| Shoulder blade (H) | |
| Neck (I) | |
| Veal breast | No further breakdown (K) |
| Veal front shank | No farther breakdown (50) |
The sub-primals are cut further into retail or restaurant cuts every bit shown in Tabular array 29.
| Primal | Sub-Primal | Retail Meat Sales Cuts | Restaurant Cuts | Alternating Names |
| Veal leg | Shank | Veal shank crosscut | Osso-bucco | |
| Leg, butt portion | Veal inside round | Cutlets, | Veal top round | |
| Veal outside circular | Veal lesser round | |||
| Veal leg cutlets (breaded) | Schnitzel | |||
| Sirloin tip | Veal sirloin tip | Veal knuckle | ||
| Sirloin | Veal top sirloin | Veal hip | ||
| Veal flank | Ground, sausage | Ground 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 bract | Cubed veal, footing veal | |||
| Veal breast | Veal chest, rolled, stuffed | Breast 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 boosted resource that shows each veal cutting and location in nifty item. It can be accessed on the CFIA website.
Source: https://opentextbc.ca/meatcutting/chapter/primal-sub-primal-and-secondary-cuts/
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