Cuts of Beef
9 Questions
0 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

Beef is divided into eight primal ______, which are then further subdivided into sub-primals and finally into individual cuts.

cuts

The ______ primal cut comes from the shoulder and neck area, often used for ground beef.

Chuck

The ______ primal cut comes from the back of the animal, includes tender cuts like tenderloin and strip loin.

Loin

The ______ primal cut comes from the hindquarters, often used for roasts and steaks.

<p>Round</p> Signup and view all the answers

The ______ sub-primal cut from the chuck is often used for steaks and roasts.

<p>Chuck Roll</p> Signup and view all the answers

The ______ is a sub-primal cut from the loin, one of the most tender cuts of beef.

<p>Tenderloin</p> Signup and view all the answers

The ______ is a common beef cut that includes Ribeye, Sirloin, T-bone, Porterhouse, and Filet Mignon.

<p>Steaks</p> Signup and view all the answers

The ______ is a common beef cut that includes Chuck Roast, Rib Roast, Rump Roast, and Beef Brisket.

<p>Roasts</p> Signup and view all the answers

The ______ is a common beef cut that includes Flank Steak, Skirt Steak, Tri-Tip, and Short Ribs.

<p>Other Cuts</p> Signup and view all the answers

Study Notes

Cuts of Beef

Beef is divided into eight primal cuts, which are then further subdivided into sub-primals and finally into individual cuts.

Primal Cuts

  1. Chuck: comes from the shoulder and neck area, often used for ground beef.
  2. Rib: comes from the ribcage area, known for its tenderness and flavor.
  3. Loin: comes from the back of the animal, includes tender cuts like tenderloin and strip loin.
  4. Round: comes from the hindquarters, often used for roasts and steaks.
  5. Brisket: comes from the breast or lower chest area, often cured or smoked.
  6. Shank: comes from the legs, often used for soups and stews.
  7. Flank: comes from the belly area, often used for stir-fries and fajitas.
  8. Short Plate: comes from the front belly area, often used for short ribs and skirt steaks.

Sub-Primal Cuts

  • Chuck Roll: a sub-primal cut from the chuck, often used for steaks and roasts.
  • Ribeye Roll: a sub-primal cut from the rib, known for its marbling and flavor.
  • Tenderloin: a sub-primal cut from the loin, one of the most tender cuts of beef.
  • Tri-Tip: a sub-primal cut from the bottom sirloin, often used for grilling and pan-frying.

Common Beef Cuts

  • Steaks: Ribeye, Sirloin, T-bone, Porterhouse, Filet Mignon
  • Roasts: Chuck Roast, Rib Roast, Rump Roast, Beef Brisket
  • Ground Beef: Ground Chuck, Ground Round, Ground Sirloin
  • Other Cuts: Flank Steak, Skirt Steak, Tri-Tip, Short Ribs

Cuts of Beef

Primal Cuts

  • Beef is divided into 8 primal cuts.
  • Chuck: comes from the shoulder and neck area, often used for ground beef.
  • Rib: comes from the ribcage area, known for its tenderness and flavor.
  • Loin: comes from the back of the animal, includes tender cuts like tenderloin and strip loin.
  • Round: comes from the hindquarters, often used for roasts and steaks.
  • Brisket: comes from the breast or lower chest area, often cured or smoked.
  • Shank: comes from the legs, often used for soups and stews.
  • Flank: comes from the belly area, often used for stir-fries and fajitas.
  • Short Plate: comes from the front belly area, often used for short ribs and skirt steaks.

Sub-Primal Cuts

  • Chuck Roll: a sub-primal cut from the chuck, often used for steaks and roasts.
  • Ribeye Roll: a sub-primal cut from the rib, known for its marbling and flavor.
  • Tenderloin: a sub-primal cut from the loin, one of the most tender cuts of beef.
  • Tri-Tip: a sub-primal cut from the bottom sirloin, often used for grilling and pan-frying.

Common Beef Cuts

  • Steaks: include Ribeye, Sirloin, T-bone, Porterhouse, and Filet Mignon.
  • Roasts: include Chuck Roast, Rib Roast, Rump Roast, and Beef Brisket.
  • Ground Beef: includes Ground Chuck, Ground Round, and Ground Sirloin.
  • Other Cuts: include Flank Steak, Skirt Steak, Tri-Tip, and Short Ribs.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Quiz Team

Description

Learn about the eight primal cuts of beef and their sub-primals, including chuck, rib, loin, and round.

More Like This

Meat Cuts and Classification
10 questions

Meat Cuts and Classification

InexpensiveRhodonite avatar
InexpensiveRhodonite
Beef Cuts and Characteristics
5 questions
Beef Cuts Overview
6 questions

Beef Cuts Overview

RestoredShofar avatar
RestoredShofar
Use Quizgecko on...
Browser
Browser