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Retail and Wholesale Cuts of Meat

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Retail and Wholesale Cuts of Meat
Retail and Wholesale Cuts of
Meat
Essential Standard 3.00
Remember terminology relevant to animal
agriculture
Objective 3.02
Recall retail and wholesale cuts of meat.
General Meat Carcass Information
• Beef, pork, lamb, and goat animals that are
processed before two years of age typically
yield higher quality meat.
• Older animals are also processed but quality
of meat is usually lower.
Basics of Animal Processing
• Humane Guidelines are followed (stunning)
• Carcass is bled out and hung upside down on a rail for
further processing
• Animals are then processed into wholesale or “primal”
cuts.
• These larger cuts are then processed and broken down
into sub-primal cuts or a variety of retail cuts.
Beef Example
Wholesale/Primal : Chuck
Sub-primal : Blade
Retail: Blade Steak
Beef Example
Pork Example
Wholesale/Primal : Loin
Sub-Primal: Tenderloin
Retail: Loin Chops
Pork Example
Cuts of Beef
Wholesale Cuts of Beef
• High Value
– Loin, Rib, Round, Rump
• Low Value
– Chuck, Brisket, Flank, Plate (navel), Shank
Retail Cuts of Beef
• High Value
– Ribeye (Rib)
– Tenderloin (Loin)
– Sirloin (Loin)
– Rump (Rump)
– T-Bone (Loin
• Low Value
– Stew Beef, Ground Beef, Cubed Steak, Brisket
Ribeye
Tenderloin
Sirloin
T-Bone
Stew Beef
Ground Beef
Ribeye
Tenderloin
Sirloin
Rump
T-Bone
Low Value Cuts
Cuts of Pork
Cuts of Pork
• Wholesale/Primal Cuts
– High Value
• Loin, Leg or ham, Picnic Shoulder, Boston Shoulder or
shoulder butt
– Low Value
• Spareribs or belly, Feet, Jowl, Backfat, Spareribs or side,
Bacon
The Ham, Loin, Picnic Shoulder, and Boston Shoulder
make up about 75% of the retail value of a carcass.
Cuts of Pork
• Retail Cuts
– High Value
•
•
•
•
•
Ham (Leg)
Loin
Pork Chops (Loin)
Boston Butt (Shoulder)
Picnic (Shoulder)
– Low Value
• Hocks, Spareribs, Belly, Bacon, Jowl, Fatback
Ham
Loin
Picnic Shoulder
Boston Shoulder
Low Value Cuts of Pork
Cuts of Poultry
• Not classified into wholesale or retail cuts
– Size of Carcass
• USDA sets Standards for “Ready to Cook” Chicken
or Turkeys whether they are sold whole or as
parts/cuts.
• Parts include:
– Poultry Halves, Breast, Leg, Thigh, Drumstick, Wing,
Tenderloin
Cuts of Meat Video
Cuts of Meat Video
Questions?
Vocabulary Note Cards
Beef Cattle
Wholesale – high and low value
Retail – high and low value
Swine
Wholesale – high and low value
Retail – high and low value
Primal cuts of pork (4)
% of Retail Cut made by primal cuts of pork (75)
10 total
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