Beef Round, Loin, Flank, Rib

IV. Miscellaneous Information

A. Roasts are two inches thick or thickerB. Steaks are one inch or lessC. Pork Dressing % - 70, Beef – 60%, Lamb - 50%D. Rib eye grade – between 12th and 13th ribE. Loin Eye is Canadian BaconF. Lamb – flakey fat like a pie crust, almost

transparent, meat can look blue through fatG. Pig has doughy fat

BEEF – It’s What’s for Dinner

• Large cuts• Cherry red in color• Large bones• Back fat average .4 to .6 inches• Wholesale cuts– Quartering– Eight – round, loin, flank, rib,

chuck, plate, brisket, shank

Beef Round

• Large muscles• Very few muscles per cut• Round bone• Course texture “elbow texture”• Lighter red color than other beef cuts

1. Beef Round Bottom Round Roast

• 2 major muscles• Boneless

2. Beef RoundBottom Round Steak

• Same as #1• About one inch thick

3. Beef RoundEye Round Roast

• Seam of fat - sometimes• Elbow texture• Little taper

4. Beef RoundEye Round Steak

• Same as 3• ¾ inch thick

5. Beef RoundHeel of Round Roast

• Eye round included• Elbow texture• Slopes off• May be space

where bone was removed

6. Beef RoundRound Steak

• Top round• Bottom round• Eye round• Round bone

near edge of cut

7. Beef RoundRound Steak - Boneless

• Same as 6• No bone• Same muscles

8. Beef RoundRump Roast (Boneless)

• Any roast from the roundwithout a bone

• Eye round & bottomround muscles

• Usually tied

9. Beef RoundTip Roast

• Baseball Roast• Ball with a seam

of gristle• Glove• Cap off OR

Cap on

10.Beef RoundTip Steak

• Same as 9 only thin• Cap on OR

cap off

11.Beef RoundTop Round Roast

• Long and narrow• Top portion of round steak• One single muscle

12.Beef RoundTop Round Steak

• Same as 11 only thin

Beef Loin

• Body length is important• Most money from a beef animal comes from

this wholesale cut• Marbling – flecks of fat within the muscle• Bone shapes: t-bone (back bone), sirloin

bones (round, wedge, flat or spoon)

13.Beef LoinPorterhouse Steak

• If the tenderloin is the size of a silver dollar or larger, it is a porterhouse NOT t-bone

14.Beef LoinBoneless Sirloin Steak

• Mississippi Delta (fat pattern)• Oval muscle• Hanging tenderloin– Tenderloin is very expensive

15.Beef LoinSirloin steak

• Mississippi Delta• Weird bone at the edge of cut• Hanging tenderloin

16.Beef LoinT-Bone Steak

• Same as porterhouseonly smaller tenderloin

• Size of ½ dollar

17. Beef LoinTenderloin Steak

• Tender “C”• No elbow texture• Most expensive cut

of meat

18.Beef LoinTop Loin Steak

• Exclamation point

19.Beef LoinTop Sirloin Steak

• No tenderloin attached• Mississippi Delta

20.Beef FlankFlank Steak

• Only retail cut from this wholesale• No external fat• Lengthwise muscle fibers

Beef Rib

• Marbling• Rabbit shaped muscle• Rib bone

21.Beef RibEye Roast

• Rabbit crawling into• Cave

22.Beef RibEye Steak

• Same as 21 only thin• Rabbit • Cave

23.Beef RibRoast Large End

• Bone in• Extra muscle• 3 bones• Rabbit• Cave

24.Beef RibRoast Small End

• No extra muscle

25.Beef RibSteak Small End

• Same as roast only thin