Bridget Wasser, Na.onal Ca3lemen's Beef Associa.on 11/28/17 Carcass Breakdown - Primals Beef Cutting Demo Bridget Wasser Carcass Breakdown - Subprimals Carcass Breakdown – Finished Cuts CHUCK CHUCK Shoulder Clod Flat Iron Steak Chuck Roll RIB Ranch Steak/Roast Chuck/Mock Tender RIB Ribeye Roll Chuck Tender Ribeye Steak, Bone In Chuck Eye Steak Ribeye Steak, Boneless Ribeye Cap Steak SHORT LOIN SHORT LOIN Tenderloin Porterhouse Steak Strip Loin T-Bone Steak Hanger Steak Strip Steak, Bone In Strip Steak, Boneless Tenderloin Steak Hanger Steak BRISKET BRISKET ROUND ROUND PLATE Sirloin Tip/Knuckle PLATE SIRLOIN Sirloin Tip Center Steak Skirt Steak Eye of Round SIRLOIN Skirt Steak Top Sirloin Sirloin Tip Steak Top Round Top Sirloin Steak, Boneless Bottom Sirloin Top Round Steak Bottom Round Sirloin Bavette Steak Bottom Round Steak Petite Sirloin Steak FLANK Tri-Tip Steak FLANK Flank Steak Flank Steak 2017 Range Beef Cow Symposium, Cheyenne, Wyo. 1
Bridget Wasser, Na.onal Ca3lemen's Beef Associa.on 11/28/17 Beef Aging Boxed Beef • A natural enzymatic process that occurs in all muscles after harvesting • Two types of aging: • Dry • Wet (vacuum packaged) • Research suggests that tenderness of cooked beef can be affected by: • Individual muscles • USDA quality grade • Length of aging time Wet vs Dry Aging Opportunity Cuts Wet Aging Dry Aging Vacuum Bags Uncovered Under Refrigeration Under Refrigeration N/A Controlled Humidity & Air Flow Chuck Flap Sirloin Flap Up to 45 Days Up to 35 Days Tenderness Increases Tenderness Increases Traditional Flavor Distinctive Brown-Roasted Beefy Flavor Yield Loss less than 1% Yield Loss 4-19% Less Expensive than Dry More Expensive than Wet Flat Iron Aged Aged Tri-Tip 2017 Range Beef Cow Symposium, Cheyenne, Wyo. 2
Bridget Wasser, Na.onal Ca3lemen's Beef Associa.on 11/28/17 Top Sirloin Breakdown Top Sirloin Cap/Coulotte Top Sirloin Cap/ Coulotte Steak Top Sirloin Petite Roast Top Sirloin Top Sirloin Filet 2017 Range Beef Cow Symposium, Cheyenne, Wyo. 3
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