Plant & Animal Science - Flank, Loin, Plate, Rib

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Flank

Flank

primal cut of meat located on the lower underside of cattle

Beef - Flank - Flank Steak - Dry/Moist

-"used tampon" -only flank cut discussed in unit

Beef - Loin

-primal cut of meat on the upper right back -most expensive area of the cow -all cuts are dry -situated between the rib and round, including the 13th rib

Beef - Loin - T-Bone Steak - Dry

-T-shaped bone -"missing area" carved out (fillet mignon)

Beef - Loin - Porter House Steak - Dry

-"Two steaks put together" : T-bone + fillet mignon -somehow less expensive than fillet mignon by itself - just get the porter house

Beef - Loin - Tenderloin Roast - Dry

-most roast is moist, but the loin is so expensive that all cuts are dry -imagine filet mignon but Long

Beef - Loin - Tenderloin Steak - Dry

-cut of the tenderloin roast -tiny heart :)

Beef - Loin - Top Loin Steak - Dry

-cut off half of the "T" in a T-bone & you're left with a Top Loin Steak

Beef - Loin - Top Loin Steak, BNLS - Dry

-cut off half of the "T" in a T-bone & remove the bone & you're left with a Top Loin Steak

Beef - Plate

-primal cut located between the flank & shank on the middle underside of the cattle

Beef - Plate - Short Ribs - Moist

-tiny little baby pieces

Beef - Plate - Skirt Steak, BNLS - Dry/Moist

-usually folded due to length -could be a miniskirt if u wrapped it around (it's giving lady gaga)

Beef - Rib

-situated between the chuck and loin, from 6th rib and continues to the 12th rib

Beef - Rib - Rib Roast - Dry

-longer cut -rib bones -huge cap of fat on top (usually trimmed)

Beef - Rib - Ribeye Steak, Lip On - Dry

-has rib bone -looks like an axe -expensive

Beef - Rib - Ribeye Steak, BNLS - Dry

-lip & bones removed

Beef - Rib - Ribeye Roast, BNLS - Dry

-a ribeye steak but Long -lip & bones removed