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Wholesale & Retail cuts

Wholesale & Retail cuts. Beef, Pork, Lamb. Thursday, March 28, 2013: Wholesale/Retail Cuts. Objectives: Identify Primal cuts of beef, pork, and lamb. Determine how major retail cuts are taken from the wholesale portions of meat. Bellwork : Define Wholesale Cuts.

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Wholesale & Retail cuts

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  1. Wholesale & Retail cuts Beef, Pork, Lamb

  2. Thursday, March 28, 2013:Wholesale/Retail Cuts • Objectives: • Identify Primal cuts of beef, pork, and lamb. • Determine how major retail cuts are taken from the wholesale portions of meat. • Bellwork: • Define Wholesale Cuts. • Define Retail Cuts. • When evaluating steaks, an important factor is marbling. What is marbling?

  3. Wholesale cuts --are the larger cuts of meat that are shipped to grocery stores and meat markets. • Retail cuts-- are the family sized or single serving cuts that are purchased at the store.

  4. Beef Wholesale Cuts • Chuck • Brisket/Fore Shank • Rib • Short Plate/Flank • Short Loin • Sirloin • Rump/Round • Other Cuts

  5. Chuck • Chuck Eye Roast • Arm Pot Roast • Cross Rib Pot Roast • Blade Roast • 7-Bone Pot Roast • Boneless Top Blade Steak • Boneless Shoulder Pot Roast • Mock Tender • Under Blade Pot Roast • Short Ribs • Flanken-Style Ribs

  6. Fore Shank & Brisket • Shank Cross Cut • Brisket, Whole • Brisket, Half • Corned Brisket

  7. Ribs • Rib Roast, Large End • Rib Roast, Small End • Rib Steak, Small End • Rib Eye Roast • Rib Eye Steak • Back Ribs

  8. Short Plate/Flank • Flank Steak • Flank Steak Rolls • Skirt Steak

  9. Short Loin • Boneless Top Loin Steak • T-Bone Steak • Porterhouse Steak • Tenderloin Roast • Tenderloin Steak

  10. Sirloin • Sirloin Steak, Flat Bone • Sirloin Steak, Round Bone • Top Sirloin Steak

  11. Rump/Round • Round Steak • Top Round Roast • Top Round Steak • Boneless Rump Roast • Bottom Round Roast • Tip Roast, Cap Off • Eye Round Roast • Tip Steak

  12. Other Cuts of Beef • Ground Beef • Cubed Steak • Beef for Stew • Cubes for Kabobs

  13. FRIDAY! March 29th, 2013:Wholesale/Retail Cuts • Objectives: • Identify Primal cuts of beef, pork, and lamb. • Determine how major retail cuts are taken from the wholesale portions of meat. • Bellwork: • Number your BW sheet from 1-8 for Beef Meat ID Quiz.

  14. #1 What kind of steak is this?

  15. #2 What kind of ribs are these?

  16. #3 What kind of roast is this?

  17. #4 What kind of steak is this?

  18. #5 What kind of roast is this?

  19. #6 What kind of steak is this?

  20. #7 What kind of roast is this?

  21. #8 What cut is this?

  22. 1. Porterhouse Steak • 2. Short Ribs • 3. Rump Roast • 4. T-Bone Steak • 5. Cross Rib Pot Roast • 6. Rib Eye Steak • 7. Tip Roast • 8. Shank Cross Cut

  23. Pork Wholesale Cuts • Leg/Ham • Shoulder • Loin • Side • Other Cuts

  24. Leg/Ham • Leg Cutlet • Top Leg (Inside Roast) • Smoked Ham • Smoked Ham Shank Portion • Smoked Ham Center Slice • Smoked Ham Rump Roast • Canned Ham • Sliced Ham • Boneless Smoked Ham

  25. Shoulder • Blade Roast • Blade Steak • Boneless Blade Roast • Smoked Shoulder Roll • Boneless Arm Picnic Roast • Smoked Hocks • Smoked Picnic

  26. Loin • Blade Chop • Rib Chop • Top Loin Chop • Loin Chop • Sirloin Chop • Butterfly Chop

  27. Loin • Country-Style Ribs • Sirloin Cutlet • Back Ribs • Tenderloin • Center Rib Roast • Blade Roast • Boneless Blade Roast • Top Loin Roast

  28. Loin • Sirloin Roast • Boneless Sirloin Roast • Crown Roast • Smoked Loin Chop • Center Loin Roast • Canadian Bacon

  29. Side • Spareribs • Sliced Bacon

  30. Other Cuts • Cubed Steak • Pork Pieces • Ground Pork • Cubes for Kobobs • Sausage Links

  31. Lamb Retail Cuts • Leg • Loin • Foreshank & Breast • Rib • Shoulder • Other Cuts

  32. Leg • Whole Leg • Short Cut Leg, Sirloin Off • Shank Portion Roast • Center Leg Roast • Center Slice • American Style Roast

  33. Leg • Frenched-Style Roast • Boneless Leg Roast • Hind Shank • Sirloin Chop • Boneless Sirloin Roast

  34. Loin • Loin Roast • Loin Chop • Double Loin Chop

  35. Foreshank & Breast • Shank • Spareribs • Boneless Rolled Breast • Riblets

  36. Ribs • Rib Roast • Rib Chop • Frenched Rib Chop • Crown Roast

  37. Shoulder • Square-Cut Shoulder, Whole • Pre-Sliced Shoulder • Boneless Shoulder Roast • Neck Slice • Blade Chop • Arm Chop

  38. Other Cuts • Lamb for Stew • Cubes for Kabobs • Ground Lamb

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