Steak

1. BEEF
Class Case Study:
Read your case study in partners
Identify your cuts and find how much
to purchase for the banquet!

2. What information do you need to
know?
 What kind of cut?
 How to cook it?
 What is the yield?
Yield means the final amount
produced after trim, bones and
waste.

3. What effects yield?
 Bones
 Silverskin- connective
tissue surrounding all
muscles
 Fat
 Ligaments

4. There Are Two Basic Cuts
 Wholesale cuts
 larger cuts of meat
shipped to grocery stores and
meat markets
also called primal cuts
 Retail cuts are the family sized or single serving
cuts that are purchased at the store.

5. Wholesale Cuts>Retail Cuts
 There are eight Wholesale cuts that
we get our Retail cuts from.
Chuck Rib
Short Loin Sirloin
Round Flank
Plate Shank

6. Wholesale Cuts

7. Bones of a cow….

8. CHUCK
 From the neck region.
 Most economical cuts-
 Less Tender
 Moist Heat
 Retail Cuts:
 Boneless Chuck Roast
 Cross Rib Roast
 Short Ribs
 Pot Roasts

9. RIB
 Used for many
applications.
 One of the most
desirable in terms of
tenderness.

10. RETAIL CUTS for the Rib
 Back Ribs
 Rib Eye Roast
 Rib Eye Steak
 Rib Steak

11. SHORT LOIN
 Loin and short ribs.
 One of the most
desirable for
tenderness.
 Typically the most
expensive.

12. RETAIL CUTS for the loin
 Porterhouse Steak
 Tenderloin Roast
 T-Bone Steak
 Tenderloin Steak
 Boneless Top Loin Steak

13. SIRLOIN
 Is the waist of the
animal, located
between the ribs and
round.
 Top Sirloin Steak is a
favorite cut from this
section.
 Retail Cuts:
 Top Sirloin Steak
 Sirloin Steak

14. ROUND
 The, rump and tip
muscles.
 It can be used in
multiple applications
and is fairly
inexpensive.
 Fat content is
generally 5-8%
 (low in fat----makes it
tougher)

15. RETAIL CUTS
 Round Steak
 Boneless Rump Roast
 Tip Steak
 Top Round Roast
 Tip Roast
 Bottom Round Roast
 Top Round Steak

16. FLANK
 The flank is the area
between the body and
the hind legs
 No Bones to identify
 Common uses are
fajitas and jerky.
 Retail Cuts:
 Flank Steak
 Flank Steak Rolls

17. Plate
 The plate is sometimes
referred to as the short
plate.
 The plate is the section
that is separated from the
Rib.
 The Retail Cuts Include:
 Skirt Steak
 Short Ribs

18. FORE SHANK & BRISKET
 Taken from the breast
section beneath the
chuck, under the first five
ribs.
 Brisket is the most
common retail cut.
 Retail Cuts:
 Corned Brisket
 Brisket-Whole &
Half
 Shank Cross Cut

19. Questions from Case Study
 What cuts are you using?
 How much do you purchase to yield 30 pounds?
 How do you cook each type of cut?

20. Did you get it correct?
 Wholesale Cut: Loin
 Retail Cut:
Porterhouse
 Yield 75%
 Amount to Purchase
30 pounds/ 75%=
40 pounds
 You will need 30
edible pounds total

21. Did you get it correct?
 Wholesale: Rib
 Retail: Rib
 Yield: 52%
 Amount to purchase
 30 / 52% = 58 pounds

22. Did you get it correct?
 Wholesale: Round
 Retail: Round Steak
 Yield: 90%
 Amount to purchase
 30 /90% = 34#
 Cooking method:
 Moist Heat!

23. White Board Review