Match the Beef Primal Cut With the Appropriate Description. Use Each Response Only One Time.
Cutting and Processing Meats
Primal, Sub-central, and Secondary Cuts
Beef
The beef animal is broken downwardly into sides. A side is one-half of a that has been split lengthwise from the cervix to the tail. The side can then be carve up into the front quarter and hind quarter. This cut is fabricated between the 12th and 13th ribs counting from the front end of the animal. The beefiness 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 front end quarter, with the major exception beingness the 7-bone rib (prime number rib). The hind quarter of beef contains mostly sub-primals that can be prepared using dry estrus.
Figure 17 illustrates the fundamental, sub-primal, and retail cuts of beef.
Beefiness Front end Quarter: The beefiness front end quarter contains four primal cuts, the brisket, foreshank, rib, and chuck (square chuck). The chuck is separated by beginning cutting across the carcass betwixt the 5th and sixth ribs, which separates the chuck, brisket, and shank from the rib and plate. The second cut passes at a point slightly in a higher place 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 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 signal slightly below the centre of the rib cage.
The primals are then processed into sub-primals by following the cutting lines every bit shown in Figure 18 and Table 24.
| Primal | Sub-Primal |
| Rib | Short rib (H) 7-bone rib (G) |
| Square chuck | Neck (Grand) Blade (L) Shoulder (North) Cantankerous rib (Yard) |
| Brisket | Brisket point (J) Brisket plate (I) |
| Fore shank | No further break down 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 down into four key cuts, the flank, the long loin, the hip, and the sirloin tip. The flank is separated by a straight cutting 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 by a cutting passing betwixt the 12th and 13th ribs and cartilage. The hip is separated from the long loin past a direct cut that passes in front of the rump knuckle bone, thereby cutting the pelvic bone into approximately two equal parts. The sirloin tip is then separated from the hip past a "5-shaped" cut beginning approximately at the knee cap, post-obit the total length of the leg os up to the rump knuckle bone, then towards the flank lymph node.
The primals are then candy into sub-primals as shown in Figure 18 and Table 25.
| Primal | Sub-Key |
| Flank | No further break downwardly required (F) |
| Long loin | Brusk loin (E) Sirloin butt (D) |
| Hip | Within round (B) Outside round (B-contrary side of os) Hind shank (A) |
| Sirloin tip | No further suspension down (C) |
Breakdown of sub-primals into retail and wholesale cuts
From the sub-primals, secondary or portion cuts are obtained. In almost cases, there are a number of different secondary cuts that can be obtained from each sub-fundamental. In improver, there are oft different names for the same cutting used in the retail, wholesale, or restaurant industry. Tabular array 26 shows the retail and restaurant cuts that come up from each of the beef sub-primals.
| Sub-Cardinal | Retail Meat Sales Cuts | Restaurant Cuts | Alternating Names |
| Short rb | Curt ribs simmering (os in or boneless) | Brusque ribs | |
| 7-bone rib | Prime rib over roast Continuing rib oven roast | Prime number rib | |
| Prime rib grillings steak | Rib steak | Côte de boeuf | |
| Ribeye grilling steak | Ribeye | Delmonico | |
| Beef ribs(cutting from prime rib) | Finger bones | Beefiness back ribs | |
| Bract | Bottom blade | Chuckeye roll | |
| Top blade | Flat fe | Mock tender | |
| Cross rib | Cantankerous rib (pot roast or marinating steak) | Short ribs, boneless short ribs | Chuck short rib |
| Beef ribs(cutting from the cross rib) | Shoulder clod | ||
| Bolo | |||
| Palatial four-bone rib | |||
| Flat rib | |||
| Brisket point | Brisket pot roast | Corned beef | |
| Stew beef | |||
| Medium ground beef | |||
| Neck | Lean ground beefiness | ||
| Fore shank | Stew beefiness | Shin meat for consommé |
| Sub-Primal | Retail Meat Sales Cuts | Restaurant Cuts | Alternate Names |
| Flank | Flank marinating steak | Flank steak | |
| Flank steak London bake | |||
| Lean ground beef | |||
| Brusk loin | Porterhouse grilling steak | Porterhouse | |
| T-bone grilling steak | T-bone | ||
| Wing grilling steak | Lodge steak | ||
| Tenderloin grilling steak | Filet, Fillet mignon, medallion | Tournedo, Chateaubriand, Mignonette | |
| Striploin grilling steak | New York | Top loin | |
| Sirloin barrel | Elevation 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 | Top circular | Baron, peak side |
| Exterior round | Outside circular over roast | Bottom round | Gooseneck, silverside, exterior flat |
| Outside round marinating steak | Rouladen | ||
| Center of round oven roast | |||
| Middle of round marinating steak | Swiss steak | ||
| Heel of round (stew or footing) | |||
| 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 beefiness | Shin meat for consommé | ||
| Lean ground beefiness |
The Beef Information Centre provides a poster (Figure 19) that outlines the cuts of beefiness. It tin can exist downloaded from their resources page.
The CFIA meat cuts transmission 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 dissimilar beef primals. Generally, the cuts from the aforementioned cardinal are suited for like cooking methods. Exceptions have been noted.
| Hind Quarter Primal | Cooking Potential | Notes (Exceptions) |
| Flank | Moist heat | The flank steak, which tin exist and cooked using dry oestrus |
| Long loin | Dry out heat | |
| Hip | Dry oestrus | The hind shank and heel of round, which have an affluence of collagen, making them ideal for stewing meat |
| Sirloin tip | Dry rut | |
| Front Quarter Primal | ||
| Rib | Dry rut | |
| Square chuck | Moist heat | Aside from one of the tiptop blade muscles, which can have the heavy collagen removed and be portioned into flat iron steaks, which tin can be prepared using dry out estrus |
| Brisket | Moist heat | |
| Fore shank | Moist oestrus |
Veal
Musculus or flesh of a veal carcass ranges in colour from pink (or lighter) to cerise. To exist classified as veal by CFIA standards, the dressed carcass must weigh less than 180 kg (396 lb). Veal is most commonly sold in vacuum-packed sub-primals. It is seldom dry aged due to the lack of fat cover on the beast. Figure 20 shows the CFIA veal cuts.
There are six primal cuts from a side of veal, the leg, flank, loin, breast, shoulder, and front shank. The front, containing the shoulder, breast, and front shank, is separated from the whole loin and flank past cut between the sixth and 7th ribs. The breast and shank are farther separated past a cut that goes from merely above the joint of the arm bone perpendicular to the ribs. The shank is then separated past post-obit 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 os. The flank is then separated from the whole loin past a directly cut approximately parallel to the backbone, passing at a bespeak slightly above the cartilage of the 12th rib.
The primals are further broken down into sub-primals as shown in Effigy 21 and Table 28. Note that at that place are two ways of cutting the leg into sub-primals accepted by CFIA.
| Central | Sub-primal |
| Veal leg | Leg cuts (sub-key) and Alternative leg cuts (sub-primals) |
| Shank (A) and Shank (A) | |
| Leg, shank portion (B, portion of C) and Heel of circular (bottom portion of B), Round (B) | |
| Leg, barrel portion (D, portion of C) and Sirloin Tip (C), Rump (acme portion of B), Sirloin (D) | |
| Veal flank | No further breakdown (G) |
| Veal loin | Loin (Eastward) |
| Rib (or rack) (F) | |
| Veal shoulder | Shoulder arm (J) |
| Shoulder blade (H) | |
| Cervix (I) | |
| Veal breast | No farther breakdown (1000) |
| Veal forepart shank | No further breakdown (L) |
The sub-primals are cut further into retail or restaurant cuts every bit shown in Table 29.
| Primal | Sub-Primal | Retail Meat Sales Cuts | Restaurant Cuts | Alternate Names |
| Veal leg | Shank | Veal shank crosscut | Osso-bucco | |
| Leg, butt portion | Veal inside round | Cutlets, | Veal top round | |
| Veal exterior round | Veal bottom round | |||
| Veal leg cutlets (breaded) | Schnitzel | |||
| Sirloin tip | Veal sirloin tip | Veal knuckle | ||
| Sirloin | Veal summit sirloin | Veal hip | ||
| Veal flank | Footing, 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 blade | Cubed veal, footing veal | |||
| Veal chest | Veal breast, rolled, blimp | Breast of veal, cubed veal, ground veal | Brisket | |
| Veal front 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 cut and location in great item. Information technology can be accessed on the CFIA website.
Source: https://opentextbc.ca/meatcutting/chapter/primal-sub-primal-and-secondary-cuts/
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