BEEF WHOLESALE

CUTS
Abhishek. S. Jadhav
Roll No. : 42
Seat No. S010037
 There Are Two Basic Cuts

 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.
 
Wholesale Cuts
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
Four Major Cuts
 The four major cuts on a beef carcass are
the round, loin, rib and chuck.
 They account for 75% of the carcass
weight.
 They account for about 90% of the carcass
value.
CHUCK
 From the neck region.
 Most economical cuts.
 Makes up 26% of the
carcass weight.
 Retail Cuts:
 Boneless Chuck Roast

 Cross Rib Roast

 Short Ribs

 Pot Roasts
RIB
 Contains 7 ribs and
part of the vertebral
bones.
 Used for many
applications.
 One of the most
desirable in terms of
tenderness.
 RETAIL CUTS

 Back Ribs
 Rib Eye Roast
 Rib Eye Steak
 Rib Steak
 Rib Roast-Large End and Small End
SHORT LOIN
 Consists of the loin
and short ribs.
 One of the most
desirable for
tenderness.
 Typically the most
expensive.
 RETAIL CUTS

 Porterhouse Steak
 Tenderloin Roast
 T-Bone Steak
 Tenderloin Steak
 Boneless Top Loin Steak
SIRLOIN
 Is the waist of the
animal, located
between the ribs and
round.
 Top Sirloin Steak is
the favorite cut from
this section.
 Retail Cuts:
 Top Sirloin Steak

 Sirloin Steak-

 Pin Bone
 ROUND
 The primal round
consist of the top
round bottom round,
eye round, rump and
tip muscles.
 It can be used in
multiple applications
and is fairly
inexpensive.
 Fat content is
generally 5-8%.
RETAIL CUTS
 Round Steak
 Boneless Rump Roast
 Tip Steak
 Top Round Roast
 Tip Roast
 Bottom Round Roast
 Top Round Steak
 Eye Round Roast
 FLANK
 The flank is the area
between the body and
the hind legs.
 Flank steak is
commonly used for
fajitas and/or beef
jerky.
 Retail Cuts:
 Flank Steak

 Flank Steak Rolls

Plate
 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:
 Skirt Steak

 Short Ribs
FORE SHANK & BRISKET
 Taken from the breast
section beneath the chuck,
under the first five ribs.
 Brisket is the most common
retail cut.
 Weight ranges from
6-12 lbs.
 Retail Cuts:
 Corned Brisket
 Brisket-Whole &

Half
 Shank Cross Cut
Review
There are eight Wholesale cuts that
we get our Retail cuts from.
Chuck Rib
Short Loin Sirloin
Round Flank
Plate Shank