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Beef is divided into eight primal ______, which are then further subdivided into sub-primals and finally into individual cuts.
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.
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.
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.
The ______ primal cut comes from the hindquarters, often used for roasts and steaks.
The ______ sub-primal cut from the chuck is often used for steaks and roasts.
The ______ sub-primal cut from the chuck is often used for steaks and roasts.
The ______ is a sub-primal cut from the loin, one of the most tender cuts of beef.
The ______ is a sub-primal cut from the loin, one of the most tender cuts of beef.
The ______ is a common beef cut that includes Ribeye, Sirloin, T-bone, Porterhouse, and Filet Mignon.
The ______ is a common beef cut that includes Ribeye, Sirloin, T-bone, Porterhouse, and Filet Mignon.
The ______ is a common beef cut that includes Chuck Roast, Rib Roast, Rump Roast, and Beef Brisket.
The ______ is a common beef cut that includes Chuck Roast, Rib Roast, Rump Roast, and Beef Brisket.
The ______ is a common beef cut that includes Flank Steak, Skirt Steak, Tri-Tip, and Short Ribs.
The ______ is a common beef cut that includes Flank Steak, Skirt Steak, Tri-Tip, and Short Ribs.
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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
- 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: 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.
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