Beef Fabrication: Forequarter Flashcards
What is quality grading?
Process of grading meat
s quality based on two main factors: Marbling and maturity
How is the maturity of a carcass determined?
Sacral Vertebra ossification and thoracic buttons
Where is the carcass split into the hind and forequarter?
Between the 12th and 13th rib
Order of carcass breakdown:
carcass -> primals -> subprimals -> retail cuts
What is fabrication?
The process of breaking down carcasses into smaller portions and/or retail cuts
Where does the split between chuck/brisket and rib/plate occur?
Between the 5th and 6th rib
Where does the chuck and brisket split?
Above the sternum
Where does the rib and plate split?
A line from the scapula to tail
Where does the mock tender come from?
chuck
Where does the chuck roll roast come from?
chuck
Where does the top blade - flat iron steaks come from?
chuck
Where does the trim come from?
chuck
Where do Korean style short ribs come from?
chuck
Where does the rib roast come from?
rib
Where does the rib steak come from?
rib
