Beef Book Cuts

Which are end primal cuts of a beef carcass?

Round, Chuck

21.25% of the carcass comes from the _____

primal cut.

Loin

______ cuts comprise more than half of the

weight of the beef carcass.

End cuts

IMPS stands for_____. It is the North American

standardization of categorizing beef products.

International Meat Purchaser Specifications

PSO

Purchaser Specialized Options

Which primal cut does the Knuckle come from?

Round

Which cut does not come from the Loin?

Ribeye Roll

Shoulder Clod comes from the ______

Chuck

Chuck meat, tongues, oxtails, head meat, heart,

liver, kidneys, tripe

Variety/organ/offal

Animal fat that conforms to certain technical

criteria, including its melting point.

Tallow

Hides, yellow grease (rendered animal fat),

blood meal, meat and bone meal

By-products

Increased prices during grilling season

(April/May), Holiday seasons

Seasonal trend

Volume of orders, labor, market, and seller's

ability to sell cuts determine_____

cutting style

Which primal is a porterhouse steak cut from?

Loin

Short ribs can be found in the _____ primal

Chuck

The ____ primal is an example of middle meat.

Loin

Consists of the upper abdominal region. It

contains ample fat and is a prized part of the

animal in export markets.

Plate

The loin extends from the ____ and _____ rib to

the beginning of the round.

13th, final

FLO

Fat Limitation Options

A specific way to fabricate a beef carcass.

Cutting style

Cuts that are fabricated mainly from the round

and chuck primal sections of the carcass, more

moderately priced.

Value cuts

Flat iron steak, ranch steak, and western griller

are examples of ____

Value cuts

Two common blends of ground beef. (% lean /

% fat)

73/27, 80/20

Which two primal sections contain some of the

most expensive cuts of beef?

rib, loin

The length of the rail left on a short loin or a strip loin is an example of:

PSO

Designates the roast or steak is composed of

one muscle

Individual Muscle (IM)

Market reports like _____ show historical trends

and wholesale pricing

The Meat Buyers Guide

Subtract net weight from gross weight (to

record waste). Divide net weight into total cost

paid for untrimmed meat.

Cutting Test

What does REA stand for?

Ribeye area

What is the optimum range in square inches for ribeye area?

11-15

What is the optimum range for backfat in inches? Thicker backfat makes it harder to cut, while thinner backfat can cause the carcass to chill too quickly.

.2-.5

Which two quality grades are only divided in halves for meat judging, instead of thirds?

Select, standard