Beef Wholesale Cuts What Wholesale Cut Does Rib Eye Steak Come From
Cutting and Processing Meats
Primal, Sub-primal, and Secondary Cuts
Beef
The beef animal is broken downwards into sides. A side is half of a that has been split lengthwise from the neck to the tail. The side can then be carve up into the front quarter and hind quarter. This cutting is made between the twelfth and 13th ribs counting from the front of the animal. The beef front quarter is heavily exercised, resulting in an affluence of connective tissue. Moist heat cooking is required on the majority of the sub-primals from the front quarter, with the major exception being the 7-os rib (prime rib). The hind quarter of beef contains mostly sub-primals that can be prepared using dry heat.
Effigy 17 illustrates the primal, sub-primal, and retail cuts of beefiness.
Beef Front Quarter: The beef front end quarter contains four primal cuts, the brisket, foreshank, rib, and chuck (square chuck). The chuck is separated by get-go cut across the carcass between the 5th and sixth ribs, which separates the chuck, brisket, and shank from the rib and plate. The second cutting passes at a indicate slightly in a higher place the elbow joint and through the cartilage beneath the first (1st) rib and sternum, and separates the chuck from the brisket and shank. The brisket is further separated from the shank past following the natural contour of the elbow os. The rib is separated from the plate past a straight cutting passing across the ribs at right angles to the first cut at a betoken slightly below the heart of the rib cage.
The primals are so processed into sub-primals by post-obit the cutting lines as shown in Figure 18 and Table 24.
| Key | Sub-Cardinal |
| Rib | Short rib (H) 7-os rib (G) |
| Square chuck | Neck (M) Blade (50) Shoulder (N) Cross rib (Chiliad) |
| Brisket | Brisket point (J) Brisket plate (I) |
| Fore shank | No farther pause downwardly required (O) |
From these sub-primals, further usable portions are processed and retail cuts prepared for the consumer.
Beef Hind Quarter: The beef hind quarter is broken down into four primal cuts, the flank, the long loin, the hip, and the sirloin tip. The flank is separated past a straight cut 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 cut passing between the 12th and 13th ribs and cartilage. The hip is separated from the long loin by a straight cut that passes in front end of the rump knuckle bone, thereby cutting the pelvic bone into approximately ii equal parts. The sirloin tip is then separated from the hip past a "V-shaped" cutting beginning approximately at the knee joint cap, following the full 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 equally shown in Figure 18 and Table 25.
| Primal | Sub-Key |
| Flank | No further intermission down required (F) |
| Long loin | Short loin (E) Sirloin butt (D) |
| Hip | Inside round (B) Outside circular (B-contrary side of bone) Hind shank (A) |
| Sirloin tip | No further break down (C) |
Breakdown of sub-primals into retail and wholesale cuts
From the sub-primals, secondary or portion cuts are obtained. In most cases, there are a number of different secondary cuts that can be obtained from each sub-central. In addition, at that place are often different names for the same cut used in the retail, wholesale, or eating place manufacture. Table 26 shows the retail and restaurant cuts that come from each of the beef sub-primals.
| Sub-Fundamental | Retail Meat Sales Cuts | Restaurant Cuts | Alternating Names |
| Short rb | Short ribs simmering (bone in or boneless) | Short ribs | |
| 7-os rib | Prime rib over roast Standing rib oven roast | Prime rib | |
| Prime number rib grillings steak | Rib steak | Côte de boeuf | |
| Ribeye grilling steak | Ribeye | Delmonico | |
| Beef ribs(cut from prime rib) | Finger bones | Beef back ribs | |
| Blade | Bottom blade | Chuckeye coil | |
| Top blade | Flat atomic number 26 | Mock tender | |
| Cross rib | Cross rib (pot roast or marinating steak) | Short ribs, boneless short ribs | Chuck brusk rib |
| Beef ribs(cut from the cross rib) | Shoulder clod | ||
| Bolo | |||
| Deluxe 4-bone rib | |||
| Flat rib | |||
| Brisket point | Brisket pot roast | Corned beef | |
| Stew beef | |||
| Medium footing beef | |||
| Neck | Lean ground beef | ||
| Fore shank | Stew beef | 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 footing beef | |||
| Short loin | Porterhouse grilling steak | Porterhouse | |
| T-bone grilling steak | T-os | ||
| Wing grilling steak | Club steak | ||
| Tenderloin grilling steak | Filet, Fillet mignon, medallion | Tournedo, Chateaubriand, Mignonette | |
| Striploin grilling steak | New York | Top loin | |
| Sirloin butt | Meridian sirloin (grilling steak and oven roast) | Sirloin steak | |
| Sirloin cap grilling steak | |||
| Bottom sirloin grilling steak | Tri tip | ||
| Tenderloin barrel grilling steak | Chateaubriand, fillet mignon | ||
| Inside round | Within round over roast Inside round marinating steak | Top round | Baron, peak side |
| Exterior round | Exterior circular over roast | Bottom round | Gooseneck, silverside, outside flat |
| Outside circular marinating steak | Rouladen | ||
| Centre of round oven roast | |||
| Middle of round marinating steak | Swiss steak | ||
| Heel of round (stew or ground) | |||
| Sirloin tip | Sirloin tip over roast | Peeled knuckle | |
| Sirloin tip marinating steak | Ball tip | ||
| Circular tip | |||
| Thick flank | |||
| Hind shank | Beef shank (crosscut) | Osso-bucco | |
| Stew beefiness | Shin meat for consommé | ||
| Lean ground beef |
The Beef Information Centre provides a poster (Figure xix) that outlines the cuts of beef. It can exist downloaded from their resource page.
The CFIA meat cuts manual is an additional resource that shows each beef cut and location in great detail. Information technology can be accessed on the CFIA website.Tabular array 26 shows the cooking potential for cuts from the different beef primals. Generally, the cuts from the same primal are suited for similar cooking methods. Exceptions have been noted.
| Hind Quarter Fundamental | Cooking Potential | Notes (Exceptions) |
| Flank | Moist heat | The flank steak, which can be and cooked using dry estrus |
| Long loin | Dry heat | |
| Hip | Dry heat | The hind shank and heel of round, which have an abundance of collagen, making them ideal for stewing meat |
| Sirloin tip | Dry heat | |
| Front Quarter Primal | ||
| Rib | Dry estrus | |
| Square chuck | Moist estrus | Aside from one of the top blade muscles, which can have the heavy collagen removed and be portioned into apartment iron steaks, which can be prepared using dry out oestrus |
| Brisket | Moist heat | |
| Fore shank | Moist heat |
Veal
Muscle or mankind of a veal carcass ranges in colour from pink (or lighter) to red. To exist classified equally veal past CFIA standards, the dressed carcass must counterbalance less than 180 kg (396 lb). Veal is most ordinarily sold in vacuum-packed sub-primals. It is seldom dry out aged due to the lack of fat cover on the animal. Figure twenty shows the CFIA veal cuts.
In that location are six primal cuts from a side of veal, the leg, flank, loin, breast, shoulder, and forepart shank. The front, containing the shoulder, breast, and front end shank, is separated from the whole loin and flank by cut between the 6th and 7th ribs. The breast and shank are further separated by a cut that goes from just above the joint of the arm os perpendicular to the ribs. The shank is then separated by following the natural separation of the arm bone. The leg is separated from the whole loin and flank by a straight cut that passes in front end of the pin bone. The flank is then separated from the whole loin past a straight cut approximately parallel to the backbone, passing at a point slightly above the cartilage of the 12th rib.
The primals are farther broken down into sub-primals as shown in Figure 21 and Table 28. Note that at that place are two ways of cutting the leg into sub-primals accepted by CFIA.
| Primal | Sub-primal |
| Veal leg | Leg cuts (sub-cardinal) and Culling leg cuts (sub-primals) |
| Shank (A) and Shank (A) | |
| Leg, shank portion (B, portion of C) and Heel of round (bottom portion of B), Round (B) | |
| Leg, butt portion (D, portion of C) and Sirloin Tip (C), Rump (height portion of B), Sirloin (D) | |
| Veal flank | No further breakdown (G) |
| Veal loin | Loin (E) |
| Rib (or rack) (F) | |
| Veal shoulder | Shoulder arm (J) |
| Shoulder bract (H) | |
| Neck (I) | |
| Veal chest | No further breakup (One thousand) |
| Veal front end shank | No further breakdown (L) |
The sub-primals are cutting further into retail or eating place cuts as shown in Tabular array 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 circular | Veal bottom round | |||
| Veal leg cutlets (breaded) | Schnitzel | |||
| Sirloin tip | Veal sirloin tip | Veal knuckle | ||
| Sirloin | Veal acme sirloin | Veal hip | ||
| Veal flank | Ground, 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 | Foursquare chuck | |
| Veal shoulder blade | Cubed veal, ground veal | |||
| Veal chest | Veal breast, rolled, stuffed | Chest of veal, cubed veal, footing veal | Brisket | |
| Veal front shank | Veal shank crosscut | Osso-bucco |
The Veal Farmers of Ontario provide a comprehensive veal cut chart (Effigy 22) for download.
The CFIA meat cuts manual is an additional resource that shows each veal cutting and location in great particular. Information technology can exist accessed on the CFIA website.
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Source: https://opentextbc.ca/meatcutting/chapter/primal-sub-primal-and-secondary-cuts/