Meat Fabercation/
Beef Primals
Know major primals:
Chuck
Rib
Loin
Round
(Major primals ->sub primals -> market cuts)
Know minor primals:
Brisket
Plate
Flank
(Minor primals are what they are!)
Know the quality grades:
Young Cattle Grades
Prime
Choice
Select
Standard
Lamb Primals
4 Major Primals
► Shoulder
► Hotel Rack (Ribs)
► Loin
► Leg
► Quality Grades:
▪ Prime
▪ Choice
▪ Good
▪ Utility
▪ Cull (mutton only)
Veal Primals
Know the major primals:
• Shoulder
• Hotel Rack
• Loin
• Leg
Know Veal quality grades: Just like Lamb
• Prime
• Choice
• Good
• Standard
• Utility
Pork Primals
■ Picnic Shoulder
■ Boston Butt
■ Loin
■ Ham
■ Quality and Yield grades are combined:
• 1
• 2
• 3
• 4
• Utility (Barrows and Gilts only)
Spring Lamb – Slaughtered between March and October
Know Sub-primals of the Veal Leg:
• Top Round
• Bottom Round
• Eye of Round
• Heel
• Knuckle
• Shank
• Butt Tender
*Flank
Fabrications pieces of chicken
The 5 classical chicken cuts
• Supreme- Boneless breast, skin on, remove excess fat around edges
• Airline breast- Semi boneless breast with the first wing-joint attached and frenched.
• Frenched leg (manchonner)
• Frenched thigh
• Leg and thigh combo (tunnel bone)
Offal meat (categories and examples) Know at least 2 examples
Glandular:
Livers
Kidneys
Sweetbreads
Brains
Muscular:
Heart
Tongue
Tripe
Oxtails
What animal has the quality & yield grade combined? Why
Pork
(I don’t know why sorry)
Pork
■ Suckling – Milk fed; less than 4 months old; weighing no more than 120#
■ Roaster – Corn fed; less than 4 months old; weighing no more than 120#
Classifications (know at least 2)
■ Barrow (M); 5-8...