Primal cuts are sub-parts of the animal.When the carcus comes from the prossesing plant it is cut into quarters( fore quarter and hind quarter).
Fore quarter is cut into 3pcs,( rib section-chuck-shoulder).
Rib section you get -standing rib-navel plate -short rib.
Chuck you get--chuck roast 7 bone and boneless cuts-neck bones.
Shoulder you get--roast and steaks--also a small rib section--fore shank cuts.
From the bottom of the shoulder section you get the brisket.
From inside the short rib section is a hanging meat called skirt steak.
Hind quarter is cut inyo 3pcs ( the round-sirloin tip-loin)
From the round you get--bone in or boneless round steak--rump roast-shank cuts.
From the tip you get--roast and steaks.
From the loin you get--sirloindsteaks--t-bone-strips-tenderloin.
The loin and rib sections are also called middle meats.They are the best for grilling.
Rib section--bone in rib steak -rib roast and bonless ribeye steaks.
Loin section you get--t-bone
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