What Is the Difference Between a Beef Carcass and a Veal Carcass

Cut and Processing Meats

Primal, Sub-primal, and Secondary Cuts

Beef

The beef animal is broken downwardly into sides. A side is one-half of a that has been separate lengthwise from the cervix to the tail. The side can then be split up into the front quarter and hind quarter. This cut is fabricated betwixt the 12th and 13th ribs counting from the front of the animal. The beef front end quarter is heavily exercised, resulting in an affluence of connective tissue. Moist heat cooking is required on the majority of the sub-primals from the front end quarter, with the major exception being the vii-os rib (prime number rib). The hind quarter of beef contains mostly sub-primals that tin be prepared using dry heat.

Figure 17 illustrates the primal, sub-fundamental, and retail cuts of beef.

Figure 17. Beef carcass showing fundamental, sub-cardinal, and retail cuts.

Beef Front Quarter: The beef front quarter contains four primal cuts, the brisket, foreshank, rib, and chuck (square chuck). The chuck is separated by first cutting across the carcass between the 5th and sixth ribs, which separates the chuck, brisket, and shank from the rib and plate. The 2d cut passes at a bespeak slightly higher up the elbow joint and through the cartilage below the first (1st) rib and sternum, and separates the chuck from the brisket and shank. The brisket is further separated from the shank past post-obit the natural contour of the elbow os. The rib is separated from the plate by a straight cut passing across the ribs at correct angles to the beginning cut at a point slightly below the center of the rib muzzle.

The primals are then processed into sub-primals by following the cutting lines as shown in Figure eighteen and Table 24.

Figure 18. Beef primals and sub-primals.

Table 24- Beef primals and sub-primals from the front quarter

Primal	Sub-Key
Rib	Short rib (H) 7-bone rib (Chiliad)
Square chuck	Neck (M) Blade (L) Shoulder (N) Cross rib (G)
Brisket	Brisket point (J) Brisket plate (I)
Fore shank	No further interruption down required (O)

From these sub-primals, farther usable portions are processed and retail cuts prepared for the consumer.

Beef Hind Quarter: The beefiness hind quarter is cleaved downwardly into four fundamental cuts, the flank, the long loin, the hip, and the sirloin tip. The flank is separated by a straight cut passing approximately parallel to the lumbar courage (lumbar vertebrae), beginning in shut proximity to or through the flank lymph node (prefemoral), and from the plate by a cut passing between the twelfth and 13th ribs and cartilage. The hip is separated from the long loin by a straight cut that passes in front of the rump knuckle bone, thereby cutting the pelvic bone into approximately two equal parts. The sirloin tip is and then separated from the hip past a "V-shaped" cut beginning approximately at the knee cap, following the full length of the leg bone up to the rump knuckle bone, and so towards the flank lymph node.

The primals are then candy into sub-primals as shown in Effigy eighteen and Table 25.

Table 25- Beefiness primals and sub-primals from the hind quarter

Central	Sub-Primal
Flank	No farther intermission down required (F)
Long loin	Brusk loin (Eastward) Sirloin butt (D)
Hip	Inside round (B) Exterior round (B-opposite side of bone) Hind shank (A)
Sirloin tip	No farther suspension down (C)

Breakdown of sub-primals into retail and wholesale cuts

From the sub-primals, secondary or portion cuts are obtained. In well-nigh cases, there are a number of different secondary cuts that tin can be obtained from each sub-fundamental. In addition, in that location are often different names for the aforementioned cut used in the retail, wholesale, or restaurant industry. Table 26 shows the retail and eatery cuts that come from each of the beef sub-primals.

Table 26- Retail and eating place cuts of beef (Front Quarter)

Sub-Central	Retail Meat Sales Cuts	Eating place Cuts	Alternating Names
Short rb	Short ribs simmering (os in or boneless)	Curt ribs
vii-bone rib	Prime number rib over roast Standing rib oven roast	Prime rib
	Prime rib grillings steak	Rib steak	Côte de boeuf
	Ribeye grilling steak	Ribeye	Delmonico
	Beef ribs(cut from prime rib)	Finger bones	Beef back ribs
Bract	Lesser blade		Chuckeye roll
	Top blade	Apartment atomic number 26	Mock tender
Cross rib	Cross rib (pot roast or marinating steak)	Short ribs, boneless short ribs	Chuck short rib
	Beefiness ribs(cut from the cross rib)		Shoulder clod
			Bolo
			Deluxe 4-bone rib
			Flat rib
Brisket point	Brisket pot roast	Corned beef
	Stew beef
	Medium ground beef
Cervix	Lean footing beefiness
Fore shank	Stew beefiness	Shin meat for consommé

Table 26- Retail and eating place cuts of beef (Hind Quarter)

Sub-Primal	Retail Meat Sales Cuts	Restaurant Cuts	Alternate Names
Flank	Flank marinating steak	Flank steak
	Flank steak London bake
	Lean ground beefiness
Brusque loin	Porterhouse grilling steak	Porterhouse
	T-bone grilling steak	T-bone
	Wing grilling steak	Guild steak
	Tenderloin grilling steak	Filet, Fillet mignon, medallion	Tournedo, Chateaubriand, Mignonette
	Striploin grilling steak	New York	Peak loin
Sirloin butt	Top sirloin (grilling steak and oven roast)	Sirloin steak
	Sirloin cap grilling steak
	Lesser sirloin grilling steak	Tri tip
	Tenderloin butt grilling steak	Chateaubriand, fillet mignon
Inside round	Inside round over roast Inside round marinating steak	Pinnacle circular	Baron, top side
Exterior round	Exterior circular over roast	Lesser circular	Gooseneck, silverside, outside flat
	Outside circular marinating steak		Rouladen
	Eye of circular oven roast
	Center of round marinating steak		Swiss steak
	Heel of round (stew or footing)
Sirloin tip	Sirloin tip over roast		Peeled knuckle
	Sirloin tip marinating steak		Ball tip
			Circular tip
			Thick flank
Hind shank	Beef shank (crosscut)	Osso-bucco
	Stew beef	Shin meat for consommé
	Lean ground beef

The Beef Information Centre provides a poster (Effigy nineteen) that outlines the cuts of beef. Information technology tin be downloaded from their resource folio.

Figure 19. Beef merchandising guide.

The CFIA meat cuts transmission is an additional resource that shows each beef cut and location in dandy item. It tin can exist accessed on the CFIA website.Table 26 shows the cooking potential for cuts from the different beef primals. More often than not, the cuts from the aforementioned primal are suited for like cooking methods. Exceptions have been noted.

Table 27 -Suitable cooking methods for cuts of beef from different primals

Hind Quarter Cardinal	Cooking Potential	Notes (Exceptions)
Flank	Moist heat	The flank steak, which can be and cooked using dry heat
Long loin	Dry out estrus
Hip	Dry estrus	The hind shank and heel of round, which have an abundance of collagen, making them ideal for stewing meat
Sirloin tip	Dry heat
Front Quarter Primal
Rib	Dry heat
Square chuck	Moist oestrus	Bated from one of the top blade muscles, which can have the heavy collagen removed and be portioned into apartment iron steaks, which tin exist prepared using dry out heat
Brisket	Moist oestrus
Fore shank	Moist heat

Veal

Muscle or mankind of a veal carcass ranges in colour from pink (or lighter) to scarlet. To be classified as veal by CFIA standards, the dressed carcass must counterbalance less than 180 kg (396 lb). Veal is most commonly sold in vacuum-packed sub-primals. It is seldom dry anile due to the lack of fatty comprehend on the creature. Figure 20 shows the CFIA veal cuts.

Figure 20. Veal carcass showing primal, sub-primal, and retail cuts.

There are six primal cuts from a side of veal, the leg, flank, loin, breast, shoulder, and front shank. The front, containing the shoulder, breast, and forepart shank, is separated from the whole loin and flank by cut between the 6th and seventh ribs. The breast and shank are farther separated by a cut that goes from just above the articulation of the arm os perpendicular to the ribs. The shank is then separated by following the natural separation of the arm bone. The leg is separated from the whole loin and flank past a straight cutting that passes in front end of the pin bone. The flank is and so separated from the whole loin by a straight cut approximately parallel to the backbone, passing at a point slightly above the cartilage of the 12th rib.

The primals are farther broken down into sub-primals as shown in Figure 21 and Tabular array 28. Note that there are two ways of cut the leg into sub-primals accepted by CFIA.

Effigy 21. Veal primal and sub-primal cuts.

Tabular array 28- Central and sub-primal cuts of veal

Fundamental	Sub-primal
Veal leg	Leg cuts (sub-primal) and Culling leg cuts (sub-primals)
	Shank (A) and Shank (A)
	Leg, shank portion (B, portion of C) and Heel of round (bottom portion of B), Round (B)
	Leg, butt portion (D, portion of C) and Sirloin Tip (C), Rump (top portion of B), Sirloin (D)
Veal flank	No farther breakdown (G)
Veal loin	Loin (E)
	Rib (or rack) (F)
Veal shoulder	Shoulder arm (J)
	Shoulder bract (H)
	Neck (I)
Veal breast	No further breakdown (1000)
Veal front shank	No farther breakup (Fifty)

The sub-primals are cut further into retail or eating house cuts as shown in Tabular array 29.

Tabular array 29- Veal retail and restaurant cuts

Primal	Sub-Primal	Retail Meat Sales Cuts	Eating place Cuts	Alternate Names
Veal leg	Shank	Veal shank crosscut	Osso-bucco
	Leg, butt portion	Veal inside circular	Cutlets,	Veal height round
		Veal outside circular		Veal bottom round
		Veal leg cutlets (breaded)	Schnitzel
	Sirloin tip	Veal sirloin tip		Veal knuckle
	Sirloin	Veal peak sirloin		Veal hip
Veal flank		Ground, sausage	Ground veal
Veal loin	Loin	Veal loin roast	Veal strip loin	Saddle
		Veal loin chops	Veal T-os
		Veal tenderloin	Veal tenderloin, medallions
	Rib	Veal rib chops	Veal chop
		Veal rib roast	Veal rack	Hotel rack
Veal shoulder		Veal shoulder arm	Shoulder roast, chops	Square chuck
		Veal shoulder bract	Cubed veal, ground veal
Veal breast		Veal breast, rolled, stuffed	Chest of veal, cubed veal, ground veal	Brisket
Veal front shank		Veal shank crosscut	Osso-bucco

The Veal Farmers of Ontario provide a comprehensive veal cut chart (Figure 22) for download.

Figure 22. Veal merchandising chart. Courtesy Veal Farmers of Ontario

The CFIA meat cuts manual is an additional resource that shows each veal cut and location in smashing detail. Information technology can be accessed on the CFIA website.

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Source: https://opentextbc.ca/meatcutting/chapter/primal-sub-primal-and-secondary-cuts/

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