Beef Lamb Veal And Pork Cuts

Beef Primal Cuts and Fabricated Cuts

Primal

Major Bones

Common Fabricated Cuts

Primary Cooking Methods

Forequarter

Chuck (square cut)

Ribs 1-5 Blade bone

Backbone (including chine and feather bones) Neck bones Arm bone

Shoulder clod Triangle

Boneless inside chuck Chuck tender Chuck short ribs Cubed steaks Stew meat Ground chuck

Moist heat

Brisket

Rib bones Rib cartilage Breast bone

Boneless brisket and corned beef brisket Ground beef

Moist heat

Shank

Shank bone

Stew meat Ground beef

Moist heat

Note: Square-cut chuck,brisket,and shank,in one piece,are called cross-cut chuck.

Rib

Ribs 6-12

Rib roasts (prime rib)

Dry heat

Backbone (chine and feather bones)

Rib steaks Short ribs

Moist heat

Short plate

Rib bones Tip of breastbone Rib cartilage

Short ribs Stew meat Ground beef

Moist heat

Hindquarter

(Full loin)

Full tenderloin (to have tenderloin in one piece, it must be stripped out of loin before loin is split into short loin and sirloin)

Dry heat

Backbone [chine, feather bones, fingerbones (see note 1)]

Club steaks T-bone steaks Porterhouse steaks Strip loin Strip loin steaks Short tenderloin

Dry heat

Hip bone (part of pelvis)

Top sirloin butt Bottom sirloin butt Butt tenderloin

Dry heat

Flank

Tip of rib 13

Flank steak Ground beef

Moist heat (exception: flank steak cooked as London broil)

Round

Round (leg) bone Aitch bone (part of pelvis) Shank bone Tailbone

Knuckle (sirloin tip)

Inside (top) round

Outside (bottom) round

Eye of round (part of outside round)

Rump

Hind shank

Moist heat and dry heat

Note 1: Finger bones are the short horizontal bones attached to those chine bones that have no ribs attached.They are stems of the Ts in T-bones.

Lamb Primal Cuts and Fabricated Cuts

Primal

Major Bones Common Fabricated Cuts

Primary Cooking Methods

Foresaddle

Shoulder

Ribs 1-4 or 1-5 (see note 2)

Shoulder roasts

Moist heat and dry heat

Arm

Shoulder chops

Blade

Stew meat

Backbone (chine and feather bones)

Ground lamb

Neck bones

Breast and shank

Rib bones

Riblets

Moist heat

Rib cartilage

Breast

Breast bone

Stew meat

Shank bone

Ground lamb

Hotel rack

Ribs 5-12 or 6-13 (see note 2)

Rib roasts (rack)

Dry heat

Backbone

Crown roast

Note: Hotel rack plus connecting portions of breast is called a bracelet.

Ribs chops

Hindsaddle

Loin (with or

Rib 13 (optional; see note 2)

Loin roast

Dry heat

without flank)

Backbone (chine, feather bones, finger bones)

Loin chops

Leg

Backbone

Leg roast

Dry heat

Tailbone

Leg chops

Pelvis

Sirloin chops

Round bone

Shank

Moist heat

Hindshank

Note:Hotel rack and loin attached are called lamb back;used mostly for chop:

Note 2:There are two cutting styles for lamb carcasses. In style A, the carcass is divided between the 4th and 5th ribs and again between the 12th and 13th ribs. In style B, the cuts are made between the 5th and 6th ribs and again behind the 13th rib. Both styles yield 8-rib racks. Style B produces a rack with a more uniform eye muscle through the length of the rack.

Note 2:There are two cutting styles for lamb carcasses. In style A, the carcass is divided between the 4th and 5th ribs and again between the 12th and 13th ribs. In style B, the cuts are made between the 5th and 6th ribs and again behind the 13th rib. Both styles yield 8-rib racks. Style B produces a rack with a more uniform eye muscle through the length of the rack.

Veal Primal Cuts and Fabricated Cuts

Primal

Major Bones Common Fabricated Cuts Primary Cooking Methods

(square cut)

Backbone (chine and feather bones) Neck bones Arm bone

Shoulder roasts Shoulder chops Shoulder clod steaks Cubed steaks Stew meat Ground veal

Moist heat and dry heat

Breast

Rib bones Rib cartilage Breast bone

Boneless breast Cubed steaks Ground veal

Moist heat

Shank

Shank bone

Shank cross-cuts (osso buco)

Moist heat

Hotel rack Ribs 5-11 or 6-11 (see note 3)

Backbone (chine and feather bones) Note: Hotel rack plus connecting portions of breast is called a bracelet.

Rib roast Rib chops

Dry heat and moist heat

Hindsaddle

Loin (with or without flank)

Ribs 12 and 13

Backbone (chine, feather bones, finger bones)

Saddle (loin roast) Loin chops

Dry heat and moist heat

Pelvis (hip bone, aitch bone)

Round bone

Scaloppine or cutlets Shank cross-cut (osso buco)

Dry heat Moist heat

Note: Hotel rack and loin attached are called veal back;used mostly for chops.

Note 3: The shoulder may be separated from the rack between the 4th and 5th ribs to yield a 7-rib rack, or between the 5th and 6th ribs to yield a 6-rib rack.

Pork Primal Cuts and Fabricated Cuts

Primal

Major Bones Common Fabricated Cuts

Primary Cooking Methods

Foresaddle

Shoulder picnic

Shoulder (arm) bone Shank bone

Fresh and smoked picnic Hocks

Ground pork Sausage meat

Moist heat

Boston butt

Blade bone (rib bones, back and neck bones are removed)

Butt steaks Shoulder roasts Daisy (smoked) Ground pork Sausage meat

Dry heat and moist heat

Backbone (chine, feather bones, finger bones) Hip bone

Loin roast Loin and rib chops Boneless loin Country-style ribs Canadian-style bacon (smoked)

Dry heat and moist heat

Ham

Aitch bone Leg bone Hindshank bone

Fresh ham Smoked ham Ham steaks

Dry heat and moist heat

Belly

None

Bacon

Dry heat and moist heat

Spare ribs

Rib bones Breast bone

Spareribs

Moist heat

Fatback and clear plate

Salt pork

Lard

(Used as cooking fats)

Jowl

None

Jowl bacon

Moist and dry heat

Feet

Foot bones

Moist heat

Note 4: Pork has more than 13 ribs (unlike beef, lamb, and veal) due to special breeding to develop long loins.

Note 4: Pork has more than 13 ribs (unlike beef, lamb, and veal) due to special breeding to develop long loins.

Was this article helpful?

0 0
Vinegar For Your Health

Vinegar For Your Health

A resource for the many ways you can use Vinegar to improve your health! In today's society of miracle medicine, we often overlook things that have been around hundreds of years! Things like Vinegar!

Get My Free Ebook


Post a comment