1. • Forequarter
• Chuck
• Brisket/Shank
• Short Plate
• Rib
• Hindquarter
• Full Loin
• Round
• Flank
• Sub Primal Cuts from
the Full Loin
• Short loin
• Sirloin
• Tenderloin
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Review Primal Cuts of Beef

2. Inspection and Grading
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
All meat must be inspected by the USDA if it is to be sold
commercially
• Inspection is Mandatory
• Inspection is a sign of wholesomeness – product is fit for
human consumption

3. Grading
• Grading is optional and is a designation of quality
US Grades of Beef
• Prime
• Choice
• Select
Lesser grades of Beef
standard, commercial, utility, cutter, canner,
packer
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Marbling is the major factor in determining the grade.
• Grading is performed by the USDA and is an extra charge passed
on to the consumer.

4. • Green Meat – freshly slaughtered animals still in a state of
rigor mortis
• Rigor mortis: “stiffness of death” – Natural enzymes start to
tenderize muscle tissue and relieve the onset of rigor mortis
• Wet Aging – continued tenderizing of commercial meat
• Cryovac packaged meat goes through a natural tenderizing
referred to as wet aging when natural enzymes continue to
breakdown connective tissue
• Dry Aging – the deliberate and controlled process for further
aging of beef to achieve flavor and tenderness
• Contolled, light, temperature, humidity, air flow are key
• From 5% to 20% weight loss in meat
• http://www.bonappetit.com/test-kitchen/ingredients/article/dryaged-beef-is-a-new-trend-in-restaurants-around-the-country
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Aging

5. • Cold shortening is caused by the release of stored calcium ions from the
sarcoplasmic reticulum of muscle fibers in response to the cold stimulus.
The calcium ions trigger powerful muscle contraction aided by ATP
molecules. To prevent cold shortening, a process known as electrical
stimulation is carried out, especially in beef carcasses, immediately after
slaughter and skinning. In this process, the carcass is stimulated with
alternating current, causing it to contract and relax, which depletes the
ATP reserve from the carcass and prevents cold shortening.
• http://books.google.es/books?hl=es&lr=&id=M3wmO3ynTUwC&oi=fnd
&pg=PA13&dq=avoid+cold+shortening+slaughter&ots=MRZiLBWd3X&si
g=XQ4KGGoiBP2Pzg3UMBVK3RQUJo#v=onepage&q=avoid%20cold%20shortening%20slaug
hter&f=false
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Rigor mortis is very important in meat technology. The onset of rigor
mortis and its resolution partially determines the tenderness of meat. If
the postslaughter meat is immediately chilled to 15°C (59°F), a
phenomenon known as cold shortening occurs, where the muscle
sarcomeres shrink to a third of their original length.

6. Beef Production in the US
2100 feed lots handle approximately 21,000 head
Determine weight/fat ratio
4 slaughter houses handle 82% of all U.S. beef
Wal-Mart / Kroger
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
750,000 U.S. ranchers average 40 head per operation