Beef Forequarter: Fabrication & Retail ID Supplement for CEV Video #298

Transcription

1 Beef Forequarter: Fabrication & Retail ID Supplement for CEV Video #298

2 Supplement for CEV Video #298 Goal: o introduce beef fabrication and to identify various retail cuts from the forequarter. Objectives: 1. to demonstrate forequarter fabrication process from carcass into retail 2. to identify the primal and sub-primal cuts of the beef forequarter 3. to demonstrate basic techniques for identification of beef retail cuts i

3 Video Quiz I 1. How long are beef carcasses chilled after slaughter, and at what temperature? a. 24 to 48 hours; 28 degrees Fahrenheit b. 24 to 48 hours; 32 degrees Fahrenheit c. 12 hours; 28 degrees Fahrenheit d. 12 hours; 32 degrees Fahrenheit 2. Carcasses are chilled to maximize storage life. 3. All of the following are major primal cuts of a beef carcass, except: a. round b. sirloin c. loin d. rib e. chuck 4. he sub-primal cuts of a beef carcass are the round, flank, sirloin, shortloin, primal rib, primal chuck, plate, foreshank, and brisket. 1

4 Video Quiz II 1. he rib may be divided into the primal rib and the short plate. 2. In a small end steak, the cap muscle (spinalis) will not be present over the ribeye and will have more intramuscular fat than the large end steak. 3. What muscles are used to identify the ribeye steak or roast? a. ribeye b. cap muscle c. multifidus d. brisket e. A & B only 4. he short ribs originate from what sub-primal cut? a. plate b. chuck c. rib d. brisket 5. A large end roast is cut from the blade end and the small end roast is cut from the loin end. 2

5 Video Quiz III 1. he sub-primal cuts of the chuck are the chuck, plate, and brisket. 2. What is the difference between an arm roast and blade roast? a. fewer muscles b. larger muscles c. less seam fat d. all of the above 3. A mock tender can be identified by its shiny, iridescent skin. 4. he distinguishing characteristic of the seven bone steak or roast is that the bone (spine of the scapula) forms a 7 configuration. 5. A whole, boneless brisket can be cut into the flat half (bottom portion and the point half (top portion of the brisket). 3

6 Final Quiz Short Answer 1. Explain the process of beef fabrication from live cattle to retail cuts. 2. Complete this chart illustrating the primal and sub-primal cuts from the forequarter. For questions 3 10, identify the retail cuts shown in the Final Quiz section of the video tape

7 Answer Key for CEV Video #298 a 1. How long are beef carcasses chilled after slaughter, and at what temperature? a. 24 to 48 hours; 28 degrees Fahrenheit b. 24 to 48 hours; 32 degrees Fahrenheit c. 12 hours; 28 degrees Fahrenheit d. 12 hours; 32 degrees Fahrenheit 2. Carcasses are chilled to maximize storage life. b 3. All of the following are major primal cuts of a beef carcass, except: a. round b. sirloin c. loin d. rib e. chuck 4. he sub-primal cuts of a beef carcass are the round, flank, sirloin, shortloin, primal rib, primal chuck, plate, foreshank, and brisket. 1

8 Answer Key for CEV Video #298 F 1. he rib may be divided into the primal rib and the short plate. 2. In a small end steak, the cap muscle (spinalis) will not be present over the ribeye and will have more intramuscular fat than the large end steak. he cap muscle will be present over the ribeye and it will have less intramuscular fat. e 3. What muscles are used to identify the ribeye steak or roast? a. ribeye b. cap muscle c. multifidus d. brisket e. A & B only a 4. he short ribs originate from what sub-primal? a. plate b. chuck c. rib d. brisket 5. A large end roast is cut from the blade end and the small end roast is cut from the loin end. 2

9 Answer Key for CEV Video #298 F 1. he sub-primal cuts of the chuck are the chuck, plate, and brisket. he sub-primal cuts of the chuck are the primal chuck, brisket and foreshank. he plate is a sub-primal of the rib. d 2. What is the difference between an arm roast and blade roast? a. fewer muscles b. larger muscles c. less seam fat d. all of the above 3. A mock tender can be identified by its shiny, iridescent skin. 4. he distinguishing characteristic of the seven bone steak or roast is that the bone (spine of the scapula) forms a 7 configuration. 5. A whole, boneless brisket can be cut into the flat half (bottom portion of the brisket) and the point half (top portion of the brisket). Beef Forequarter: Fabrication & Retail ID 3

10 Short Answer Answer Key for CEV Video # Explain the process of beef fabrication from live cattle to retail cuts. Responses vary according to degree of thoroughness desired by the instructor (i.e. naming of specific meat cuts). Sample response: he process starts with producers who raise the cattle to sell to feedyards. Live slaughter cattle are purchased from feedyards by processors. At the processing plant, cattle are slaughtered and chilled for 24 to 48 hours at 28 degrees Fahrenheit. he carcasses are then broken down into major wholesale or primal cuts and then reduced to subprimal cuts. Once the subprimal cuts are trimmed, they are vacuum packed and boxed. 2. Complete this chart illustrating the primal and sub-primal cuts from the forequarter. Forequarter Rib Chuck Primal Rib Short Plate Primal Chuck Brisket Foreshank For questions 3 10, identify the retail cuts shown in the Final Quiz section of the video. 3. Blade Roast 7. Cross Cuts 4. Corned Brisket 8. Eye Steak 5. Skirt Steak 9. Short Ribs 6. Large End Roast bone Roast 4