A Side of Beef Is Received. The Loin Weighs and the Brisket Weighs 21

Cut and Processing Meats

Central, Sub-primal, and Secondary Cuts

Beef

The beef animal is broken 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 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 heat cooking is required on the bulk of the sub-primals from the front quarter, with the major exception being the vii-bone rib (prime rib). The hind quarter of beef contains more often than not sub-primals that can be prepared using dry heat.

Figure 17 illustrates the key, sub-primal, and retail cuts of beef.

Figure 17. Beefiness carcass showing key, sub-primal, and retail cuts.

Beef Front Quarter: The beef front quarter contains four primal 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 indicate slightly higher up the elbow articulation and through the cartilage below the beginning (1st) rib and sternum, and separates the chuck from the brisket and shank. The brisket is further separated from the shank by following the natural contour of the elbow os. The rib is separated from the plate by a straight cut passing across the ribs at right angles to the first cut at a point slightly below the centre of the rib cage.

The primals are then processed into sub-primals by post-obit the cutting lines as shown in Effigy 18 and Table 24.

Figure 18. Beef primals and sub-primals.

Table 24- Beef primals and sub-primals from the forepart quarter

Primal	Sub-Fundamental
Rib	Brusk rib (H) 7-bone rib (G)
Foursquare chuck	Neck (M) Blade (L) Shoulder (N) Cross rib (Chiliad)
Brisket	Brisket point (J) Brisket plate (I)
Fore shank	No further intermission down 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 down into 4 cardinal cuts, the flank, the long loin, the hip, and the sirloin tip. The flank is separated past a direct cut passing approximately parallel to the lumbar backbone (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 past a straight cut that passes in front of the rump knuckle bone, thereby cutting the pelvic bone into approximately 2 equal parts. The sirloin tip is then separated from the hip by a "Five-shaped" cut beginning approximately at the knee joint cap, following the full length of the leg os up to the rump knuckle os, so towards the flank lymph node.

The primals are then candy into sub-primals as shown in Figure eighteen and Table 25.

Table 25- Beef primals and sub-primals from the hind quarter

Fundamental	Sub-Fundamental
Flank	No further break down required (F)
Long loin	Curt loin (East) Sirloin butt (D)
Hip	Within round (B) Exterior round (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 virtually cases, there are a number of dissimilar secondary cuts that can be obtained from each sub-primal. In improver, there are oft unlike names for the same cut used in the retail, wholesale, or restaurant industry. Table 26 shows the retail and restaurant cuts that come up from each of the beef sub-primals.

Table 26- Retail and eating place cuts of beef (Forepart Quarter)

Sub-Cardinal	Retail Meat Sales Cuts	Restaurant Cuts	Alternate Names
Brusk rb	Short ribs simmering (bone in or boneless)	Curt ribs
7-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 rib)	Finger bones	Beefiness back ribs
Bract	Bottom blade		Chuckeye roll
	Tiptop blade	Apartment iron	Mock tender
Cross rib	Cross rib (pot roast or marinating steak)	Short ribs, boneless brusk ribs	Chuck brusque rib
	Beefiness ribs(cut from the cross rib)		Shoulder clod
			Bolo
			Deluxe 4-os rib
			Flat rib
Brisket point	Brisket pot roast	Corned beef
	Stew beefiness
	Medium basis beef
Neck	Lean ground beefiness
Fore shank	Stew beef	Shin meat for consommé

Table 26- Retail and eating place cuts of beef (Hind Quarter)

Sub-Primal	Retail Meat Sales Cuts	Eating house Cuts	Alternate Names
Flank	Flank marinating steak	Flank steak
	Flank steak London broil
	Lean ground beef
Brusque loin	Porterhouse grilling steak	Porterhouse
	T-bone grilling steak	T-bone
	Fly grilling steak	Club steak
	Tenderloin grilling steak	Filet, Fillet mignon, medallion	Tournedo, Chateaubriand, Mignonette
	Striploin grilling steak	New York	Peak loin
Sirloin butt	Meridian sirloin (grilling steak and oven roast)	Sirloin steak
	Sirloin cap grilling steak
	Bottom sirloin grilling steak	Tri tip
	Tenderloin butt grilling steak	Chateaubriand, fillet mignon
Within circular	Inside round over roast Within round marinating steak	Peak round	Businesswoman, top side
Exterior circular	Outside round over roast	Bottom round	Gooseneck, silverside, outside flat
	Outside circular marinating steak		Rouladen
	Eye of round 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		Brawl tip
			Round tip
			Thick flank
Hind shank	Beefiness shank (crosscut)	Osso-bucco
	Stew beef	Shin meat for consommé
	Lean ground beefiness

The Beef Information Centre provides a poster (Figure 19) that outlines the cuts of beef. It can exist downloaded from their resource page.

Figure nineteen. Beef merchandising guide.

The CFIA meat cuts manual is an additional resource that shows each beef cut and location in great detail. It 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 same central are suited for like cooking methods. Exceptions have been noted.

Table 27 -Suitable cooking methods for cuts of beef from different primals

Hind Quarter Key	Cooking Potential	Notes (Exceptions)
Flank	Moist heat	The flank steak, which tin can exist and cooked using dry rut
Long loin	Dry heat
Hip	Dry out estrus	The hind shank and heel of circular, which have an abundance of collagen, making them ideal for stewing meat
Sirloin tip	Dry heat
Front Quarter Primal
Rib	Dry heat
Square chuck	Moist heat	Aside from one of the top blade muscles, which can have the heavy collagen removed and be portioned into flat atomic number 26 steaks, which tin exist prepared using dry heat
Brisket	Moist oestrus
Fore shank	Moist heat

Veal

Musculus or mankind of a veal carcass ranges in colour from pink (or lighter) to red. To be classified every bit veal past CFIA standards, the dressed carcass must counterbalance less than 180 kg (396 lb). Veal is most normally sold in vacuum-packed sub-primals. It is seldom dry out anile due to the lack of fat cover on the animal. Figure 20 shows the CFIA veal cuts.

Figure 20. Veal carcass showing central, sub-primal, and retail cuts.

There are six cardinal 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 cut between the 6th and seventh ribs. The breast and shank are farther separated by a cutting that goes from just above the joint of the arm bone perpendicular to the ribs. The shank is and then separated by following the natural separation of the arm os. The leg is separated from the whole loin and flank past a straight cutting that passes in front of the pin os. The flank is and then separated from the whole loin by a straight cut approximately parallel to the backbone, passing at a betoken slightly above the cartilage of the 12th rib.

The primals are further broken downwardly into sub-primals as shown in Figure 21 and Tabular array 28. Note that at that place are two ways of cutting the leg into sub-primals accepted past CFIA.

Effigy 21. Veal central and sub-fundamental cuts.

Table 28- Primal and sub-central cuts of veal

Primal	Sub-cardinal
Veal leg	Leg cuts (sub-cardinal) and Alternative 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 breakdown (G)
Veal loin	Loin (East)
	Rib (or rack) (F)
Veal shoulder	Shoulder arm (J)
	Shoulder blade (H)
	Neck (I)
Veal breast	No further breakdown (1000)
Veal front shank	No further breakdown (L)

The sub-primals are cut further into retail or eating house cuts every bit shown in Tabular array 29.

Table 29- Veal retail and eating house cuts

Cardinal	Sub-Central	Retail Meat Sales Cuts	Eating house Cuts	Alternate Names
Veal leg	Shank	Veal shank crosscut	Osso-bucco
	Leg, butt portion	Veal inside circular	Cutlets,	Veal height circular
		Veal exterior 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	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	Foursquare chuck
		Veal shoulder blade	Cubed veal, ground veal
Veal breast		Veal breast, rolled, blimp	Chest of veal, cubed veal, basis veal	Brisket
Veal forepart shank		Veal shank crosscut	Osso-bucco

The Veal Farmers of Ontario provide a comprehensive veal cut nautical chart (Figure 22) for download.

Figure 22. Veal merchandising chart. Courtesy Veal Farmers of Ontario

The CFIA meat cuts manual is an additional resources that shows each veal cut and location in great detail. It can be accessed on the CFIA website.

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Source: https://opentextbc.ca/meatcutting/chapter/primal-sub-primal-and-secondary-cuts/

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