9. Which of the Following Correctly Lists the Four Major Lean Primal Cuts of Beef Carcasses?
Cut and Processing Meats
Primal, Sub-primal, and Secondary Cuts
Beefiness
The beef animal is broken downward into sides. A side is one-half of a that has been divide lengthwise from the neck to the tail. The side tin so be split into the front end quarter and hind quarter. This cut is made between the 12th and 13th ribs counting from the front of the animal. The beefiness front quarter is heavily exercised, resulting in an abundance 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-bone rib (prime number rib). The hind quarter of beef contains mostly sub-primals that can be prepared using dry heat.
Figure 17 illustrates the cardinal, sub-primal, and retail cuts of beef.
Beef Forepart Quarter: The beef front quarter contains 4 central cuts, the brisket, foreshank, rib, and chuck (square chuck). The chuck is separated by get-go cutting across the carcass between the 5th and 6th ribs, which separates the chuck, brisket, and shank from the rib and plate. The second cut passes at a point slightly above the elbow joint and through the cartilage below the outset (1st) rib and sternum, and separates the chuck from the brisket and shank. The brisket is farther separated from the shank by following the natural contour of the elbow bone. The rib is separated from the plate by a straight cutting passing across the ribs at correct angles to the kickoff cut at a betoken slightly below the middle of the rib cage.
The primals are then processed into sub-primals past following the cut lines every bit shown in Effigy 18 and Table 24.
| Cardinal | Sub-Primal |
| Rib | Short rib (H) 7-os rib (G) |
| Square chuck | Neck (M) Blade (L) Shoulder (Due north) Cross rib (K) |
| Brisket | Brisket point (J) Brisket plate (I) |
| Fore shank | No farther break downwards 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 downward into iv primal cuts, the flank, the long loin, the hip, and the sirloin tip. The flank is separated past a direct cut passing approximately parallel to the lumbar backbone (lumbar vertebrae), beginning in shut proximity to or through the flank lymph node (prefemoral), and from the plate by a cut passing betwixt the 12th and 13th ribs and cartilage. The hip is separated from the long loin by a straight cut that passes in front of the rump knuckle bone, thereby cutting the pelvic bone into approximately two equal parts. The sirloin tip is and so separated from the hip by a "Five-shaped" cut beginning approximately at the knee cap, following the total length of the leg bone up to the rump knuckle os, then towards the flank lymph node.
The primals are then processed into sub-primals as shown in Figure 18 and Tabular array 25.
| Primal | Sub-Primal |
| Flank | No farther break downward required (F) |
| Long loin | Short loin (East) Sirloin butt (D) |
| Hip | Inside round (B) Outside round (B-opposite side of bone) Hind shank (A) |
| Sirloin tip | No further suspension downwardly (C) |
Breakdown of sub-primals into retail and wholesale cuts
From the sub-primals, secondary or portion cuts are obtained. In most cases, at that place are a number of unlike secondary cuts that can exist obtained from each sub-key. In addition, at that place are often different names for the same cut used in the retail, wholesale, or restaurant manufacture. Table 26 shows the retail and restaurant cuts that come up from each of the beefiness sub-primals.
| Sub-Primal | Retail Meat Sales Cuts | Eating house Cuts | Alternate Names |
| Short rb | Brusque ribs simmering (bone in or boneless) | Short ribs | |
| vii-bone rib | Prime number rib over roast Standing rib oven roast | Prime rib | |
| Prime number rib grillings steak | Rib steak | Côte de boeuf | |
| Ribeye grilling steak | Ribeye | Delmonico | |
| Beefiness ribs(cut from prime rib) | Finger bones | Beef dorsum ribs | |
| Blade | Lesser bract | Chuckeye roll | |
| Tiptop blade | Flat atomic number 26 | Mock tender | |
| Cross rib | Cross rib (pot roast or marinating steak) | Brusque ribs, boneless brusque ribs | Chuck brusk rib |
| Beef ribs(cut from the cantankerous rib) | Shoulder clod | ||
| Bolo | |||
| Deluxe 4-bone rib | |||
| Flat rib | |||
| Brisket indicate | Brisket pot roast | Corned beef | |
| Stew beef | |||
| Medium ground beef | |||
| Neck | Lean ground beef | ||
| Fore shank | Stew beef | Shin meat for consommé |
| Sub-Primal | Retail Meat Sales Cuts | Restaurant Cuts | Alternating Names |
| Flank | Flank marinating steak | Flank steak | |
| Flank steak London broil | |||
| Lean basis beef | |||
| Short loin | Porterhouse grilling steak | Porterhouse | |
| T-os grilling steak | T-bone | ||
| Wing grilling steak | Club steak | ||
| Tenderloin grilling steak | Filet, Fillet mignon, medallion | Tournedo, Chateaubriand, Mignonette | |
| Striploin grilling steak | New York | Meridian loin | |
| Sirloin barrel | Tiptop sirloin (grilling steak and oven roast) | Sirloin steak | |
| Sirloin cap grilling steak | |||
| Bottom sirloin grilling steak | Tri tip | ||
| Tenderloin butt grilling steak | Chateaubriand, fillet mignon | ||
| Within circular | Inside round over roast Inside round marinating steak | Top round | Baron, top side |
| Outside round | Outside circular over roast | Bottom round | Gooseneck, silverside, exterior flat |
| Exterior round marinating steak | Rouladen | ||
| Eye of round oven roast | |||
| Centre of round marinating steak | Swiss steak | ||
| Heel of round (stew or footing) | |||
| Sirloin tip | Sirloin tip over roast | Peeled knuckle | |
| Sirloin tip marinating steak | Ball tip | ||
| Round tip | |||
| Thick flank | |||
| Hind shank | Beef shank (crosscut) | Osso-bucco | |
| Stew beef | Shin meat for consommé | ||
| Lean footing beef |
The Beef Information Eye provides a affiche (Figure xix) that outlines the cuts of beefiness. It can be downloaded from their resource page.
The CFIA meat cuts manual is an additional resource that shows each beef cut and location in bully detail. It can exist accessed on the CFIA website.Table 26 shows the cooking potential for cuts from the different beef primals. Generally, the cuts from the same cardinal are suited for similar cooking methods. Exceptions have been noted.
| Hind Quarter Primal | Cooking Potential | Notes (Exceptions) |
| Flank | Moist heat | The flank steak, which tin be and cooked using dry heat |
| Long loin | Dry heat | |
| Hip | Dry estrus | The hind shank and heel of round, which take an abundance of collagen, making them ideal for stewing meat |
| Sirloin tip | Dry estrus | |
| Front Quarter Key | ||
| Rib | Dry out heat | |
| Foursquare chuck | Moist heat | Aside from one of the acme blade muscles, which can have the heavy collagen removed and be portioned into flat iron steaks, which can be prepared using dry out heat |
| Brisket | Moist heat | |
| Fore shank | Moist heat |
Veal
Muscle or flesh of a veal carcass ranges in colour from pink (or lighter) to red. To be classified as veal by CFIA standards, the dressed carcass must weigh less than 180 kg (396 lb). Veal is most commonly sold in vacuum-packed sub-primals. It is seldom dry out anile due to the lack of fat cover on the animal. Figure twenty shows the CFIA veal cuts.
There are half-dozen key 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 cutting betwixt the sixth and 7th ribs. The chest and shank are further separated by a cut that goes from merely to a higher place the articulation of the arm os perpendicular to the ribs. The shank is and so separated by post-obit the natural separation of the arm bone. The leg is separated from the whole loin and flank past a directly cut that passes in front of the pin bone. The flank is then separated from the whole loin by a straight cutting approximately parallel to the backbone, passing at a betoken slightly above the cartilage of the 12th rib.
The primals are further broken downward into sub-primals as shown in Figure 21 and Table 28. Note that there are 2 means of cutting the leg into sub-primals accepted by CFIA.
| Central | Sub-key |
| Veal leg | Leg cuts (sub-primal) and Alternative 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 (elevation portion of B), Sirloin (D) | |
| Veal flank | No farther breakdown (M) |
| Veal loin | Loin (E) |
| Rib (or rack) (F) | |
| Veal shoulder | Shoulder arm (J) |
| Shoulder bract (H) | |
| Neck (I) | |
| Veal chest | No further breakdown (K) |
| Veal front shank | No further breakdown (L) |
The sub-primals are cut further into retail or eating place cuts as shown in Tabular array 29.
| Primal | Sub-Central | 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 outside round | Veal bottom round | |||
| Veal leg cutlets (breaded) | Schnitzel | |||
| Sirloin tip | Veal sirloin tip | Veal knuckle | ||
| Sirloin | Veal height 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, basis veal | |||
| Veal breast | Veal chest, rolled, stuffed | Breast of veal, cubed veal, ground veal | Brisket | |
| Veal front end shank | Veal shank crosscut | Osso-bucco |
The Veal Farmers of Ontario provide a comprehensive veal cutting nautical chart (Effigy 22) for download.
The CFIA meat cuts manual is an boosted resource that shows each veal cut and location in smashing detail. It can be accessed on the CFIA website.
Source: https://opentextbc.ca/meatcutting/chapter/primal-sub-primal-and-secondary-cuts/
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