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Wholesale Cuts
• 1 Chuck
• 2 Rib
• 3 Short Loin
• 4 Sirloin
• 5 Rump
• 6 Round
• 7 Flank
• 8 Shortplate
• 9 Brisket
• 10 Shank
Marbling and Fat
Fat surrounds muscles
Marbling is fat that runs through the muscle
The leaner the cut, the tougher the meat is to chew
Steak vs Roast?
• Steak is a thin slice from a muscle mass
• Roast is the whole muscle mass from a particular area
Chuck• Characteristics:
– Heavy muscle– Less tender
• Best used for: – Stew Meat– Pot Roast
• Cooking method:– Braise– Stew
Rib• Characteristics:
– Most tender
– Most marbling
Best served as:•Steak•Roast
Cooking method:•Grill•Roast
Short Loin• Characteristics:
– Most tender
– Most marbling
• Best used for:– Steak– Roast
• Cooking method:– Grill– Roast
Sirloin• Characteristics:
– Tender– Light marbling
• Best used for:– Steak
• Cooking method:– Broil– Grill
Round• Characteristics:
– Tender
– Less marbling
• Best used for:– Steak & Roast
• Cooking method:– Broil
– Grill
Flank• Characteristics:
– Tough
– Less marbling
• Best used for:– Stew
– Stuffed
• Cooking:– Braise or Stew
Brisket• Characteristics
– Tough– Less marbling
• Best used for:– Corned Beef – Stew
• Cooking method:– Braise– Stew– Boil