Primal and Retail Cuts of Beef
Presentation
•
Other
•
9th - 12th Grade
•
Practice Problem
•
Medium
Christy Herr
Used 4+ times
FREE Resource
18 Slides • 9 Questions
1
Pick up a handout, work through the slides and add notes to your handout when prompted. Anything in bold type should be added as well.
2
A beef carcass is too big for most grocery stores to handle so it is cut up into small chunks called primal cuts. This allows for easier handling and transportation.
3
There are 7 primal cuts we are going to focus on today.
4
Use this slide as a guide to label your worksheet with the correct name of each primal cut.
5
Multiple Choice
How many primal cuts of beef are there?
2
4
5
7
6
Multiple Choice
Why are primal cuts needed?
Easier to eat
Easier to fit in the freezer
Easier to handle and transport
Easier to cook
7
Each primal section is then cut up into retail cuts. Retail cuts are the smaller cuts of meat you buy in the grocery store. The next few slides will look at different retail cuts from each primal cut.
8
The loin contains some of the highest quality beef cuts. Examples include ...
(write these in on your worksheet)
9
Your worksheet should look like this.
Filet Mignon
Strip Steak
T-Bone Steak
10
The ribeye primal cut also contain high quality retail cuts of meat.
Two examples include the rib roast or prime rib and the ribeye steak.
Both will be flavorful, tender and moist.
11
Your worksheet should look like this.
Filet Mignon
Strip Steak
T-Bone Steak
Ribeye Steak
Rib Roast or
Prime Rib
12
Multiple Choice
Which primal cut produces the prime rib retail cut?
Round
Chuck
Loin
Rib
13
Multiple Choice
Which primal cut produces the filet mignon?
Chuck
Larry
Round
Loin
14
Retail cuts from the chuck primal cut come from the neck region.
They are cheaper to pruchase in the store
Will be less tender than loin or rib retail cuts.
Examples: Blade Steak Chuck Roast
15
Your worksheet should look like this.
Filet Mignon
Strip Steak
T-Bone Steak
Ribeye Steak
Rib Roast or
Prime Rib
Chuck Roast
and
Blade Steak
16
Brisket is located under the chuck and between the front legs. Brisket is both a retail cut and a primal cut. It is the most common retail cut.
Examples include:
Whole or Half Brisket
and
Corned Beef Brisket
17
Your worksheet should look like this.
Filet Mignon
Strip Steak
T-Bone Steak
Ribeye Steak
Rib Roast or
Prime Rib
Chuck Roast
and
Blade Steak
Half or Whole Brisket
18
Drag and Drop
19
The Plate is located below the Rib primal cut.
Retail cut includes
Skirt Steak
The Flank is located the body and the hind legs.
Retail cut includes flank steak. Also often used for jerky or fajitas.
20
Your worksheet should look like this.
Filet Mignon
Strip Steak
T-Bone Steak
Ribeye Steak
Rib Roast or
Prime Rib
Chuck Roast
and
Blade Steak
Half or Whole Brisket
Skirt Steak
Flank Steak
21
Multiple Choice
Which retail cut will most likely produce the beef for fajitas?
Chuck
Loin
Rib
Flank
22
Multiple Choice
Where are the best cuts of meat found?
Chuck and Larry
Loin and Rib
Brisket and Flank
Chuck and Loin
23
The round primal cut is the hind quarter of the cow.
Retail cuts from the round include Eye of Round Steak and
Rump Roast.
24
Your worksheet should look like this.
Filet Mignon
Strip Steak
T-Bone Steak
Ribeye Steak
Rib Roast or
Prime Rib
Chuck Roast
and
Blade Steak
Half or Whole Brisket
Skirt Steak
Flank Steak
Eye of Round Steak
and
Rump Roast
25
Drag and Drop
26
So, which primal cuts produce ground beef?
Ground beef will be made with a mix of meat from all 7 of the primal cuts.
27
Multiple Choice
Which primal cuts produce ground beef?
Chuck
Round
Flank
All of the Above
None of the Above
Pick up a handout, work through the slides and add notes to your handout when prompted. Anything in bold type should be added as well.
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