Beef Knowledge Power Point

1. Beef knowledge

2. Learning Objectives
VARIETIES of BEEF CATTLE
GRADES VS INSPECTION
BEEF CHART
PRIMAL, SUB PRIMAL CUT & CHEF CUT

3. VARIETIES OF BEEF CATTLE
Worldwide there are more than 250 breeds of
beef cattle.
More than 80 of these breeds are present in the
United States however, a relatively small
number of breeds (less than 20) constitute the
majority of the genetics utilized in the U.S. for
commercial beef production.

4. VARIETIES OF BEEF CATTLE
Bos indicus breeds (also referred to as Zebu-type) are
humped cattle originating in South Central Asia.
 Nelore, Gyr, Guzerat, Brahman, Brangus and
Beefmaster
Bos taurus breeds are descendants of the ancient
Celtic shorthorn.
 British Breeds
 Continental European Breeds

5. Bos Indicus cattle
Gyr
Nelore
Brahman
Beefmaster

6. Bos taurus
 BRITISH BREEDS - developed in the British Isles and brought to
the United States in the late 1700s through the late 1800s.
 Angus (Black and Red), Hereford (Horned and Polled),
Shorthorn
generally smaller when mature, reach mature size at an earlier
age, have less growth potential, excel in fertility and calving ease,
attain higher quality grades, and yield carcasses with a lower
percentage of saleable product.
 CONTINETAL EUROPEAN BREEDS - commonly referred to as
"exotic" breeds and include:
 Charolais, Chianina, Gelbvieh, Limousin, Maine Anjou,
Salers, and Simmental.
generally larger in mature size, later maturing, produce carcasses
with less fat and a higher percentage of saleable product, have
lower quality grades.

7. Bos Taurus cattle
BRITISH BREEDS
Black Angus
Red Angus
Hereford
Shorthorn

8. Bos Taurus cattle
CONTINETAL EUROPEAN
BREEDS
Charolais
Limousin
Simmental
Chianina
Simmental

9. Holstein – friesian Beef Cattle
Holstein cattle are the most prominent of the seven major dairy breeds in the
United States, easily recognizable by their distinctive black and white
markings. Cows of Holstein descent make up over 90% of the cows on U.S.
dairy farms.

10. VARIETIES OF BEEF CATTLE
 KOBE BEEF
Cattle of the kuroge Wagyu breed (black haired Japanese
cattle) raised and fattened in the hills above Kobe, Hyōgo
Prefecture, Japan (ancient province of Tajima.)
During the fattening period, the cattle are hand-fed, using
high-energy feed, including beer and beer mash, and hand-
massaged for tenderness and high fat content.
Today kuroge Wagyu are raised on only 262 small farms in
Japan, most of which pasture fewer than five cows, and the
largest of which run only 10 to 15 animals.
All Kobe is Wagyu not all Wagyu is KOBE
All Champagne is Sparkling Wine but not all Sparkling Wine is Champagne

11. KOB
E
Red WagyuBlack Wagyu

12. GRADING vs. INSPECTION
The inspection and grading of meat and poultry
are two separate programs within the U.S.
Department of Agriculture (USDA).
INSPECTION
GRADING

13. GRADING vs. INSPECTION
1. INSPECTION is for wholesomeness and is mandatory and is paid for
out of tax dollars. “…[is] designed to minimize the likelihood of harmful
bacteria being present in raw meat and poultry products. “
The inspection and grading of meat and poultry are two
separate programs within the U.S. Department of Agriculture
(USDA).

14. 2. GRADING is for quality and yield and is voluntary.
The service is requested and paid for by meat and poultry
producers/processors
1. quality grades - for
tenderness, juiciness, and flavor.
2. yield grades - for the amount
of usable lean meat on the
carcass.

15. BEEF GRADING (quality)

16. US Granding (quality)

17. Japanesse Granding (quality)

18. BEEF GRADING (yield)
The USDA Yield Grades are rated numerically and are 1
(highest yielding carcass), 2, 3, 4, and 5 (the lowest).
Beef yield grades estimate the amount of boneless, closely
trimmed retail cuts from the high-value parts of the carcass:
the round, loin, rib, and chuck.

21. 10%
6%
30%
17%
6% 4%
23%
4%

22. PRIMAL CUTS

23. HIP or BEEF ROUND
Ponderosa Hip Handle On Knuckle (Tip) Peeled
This bone in primal cuts is generated from the hindquarter of the carcass
after the separation of loin and flank. This item consists of four major
sub primal cuts consisting of inside round, outside round, knuckle, and
shank.

24. Top Sirloin Butt, Boneless
SIRLOIN
Best Cooking Methods: roasting, grilling, broiling
Weight Ranges: 1 lb -14 up

25. SHORT LOIN
Weight Ranges: 14 lb -57-up,
Best Cooking Methods: slow cooking, roasting, grilling, broiling
Cut Variations: roasts, steaks

26. RIB
Weight Ranges: 3 lb -30 up
Best Cooking Methods: slow cooking, roasting, grilling, broiling
Cut Variations: roasts, steaks

27. Beef Chuck, Square-Cut
CHUCK
Weight Ranges: 1 lb to 88 lb,
Best Cooking Methods: braising, slow cooking, stewing, pot roasting
Common Cuts: Square-cut Chuck, Cross-cut Chuck, Flatiron Steak, Shoulder Tender,
Eye Roast, Under-Blade Steak

28. FLANK steak
FLANK & SHORT PLATE
Best Cooking Methods: braising,
stewing,
Common Cuts: Flank steak

29. SHORT RIB/SHORT PLATE
Best Cooking Methods: braising, slow cooking, smoking, Pastrami,

30. BRISKET
Weight Ranges: 4 lb -12 up
Best Cooking Methods: braising, slow cooking, smoking, stewing, pot
roasting
Common Cuts: Full Brisket, Flat, Point

31. Shank
Best Cooking Methods: braising,, stewing,.
Common Cuts: Fore shank, Hind shank

32. ANY QUESTIONS ?