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12 American: chuck, brisket, shank, rib, plate, short loin, flank, sirloin, tenderloin, top sirloin, bottom sirloin, and round.
14 British: neck & clod, chuck & blade, thick rib, fore rib, thin rib, brisket, shin, sirloin, flank, rump, silverside, topside, thick flank, and leg.
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∙ 14y ago
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∙ 11y agoevery commercially slaughtered animal carcass is first separated (broken down) into large sections all of which contain the smaller or sub primal cuts which we general identify with. Chuck, Rib, Loin and Round among others in the beef. Shoulder, hotel rack, loin and leg in the lamb. Shoulder, butt, loin and ham in the swine.
Wiki User
∙ 14y ago# Chuck # Rib # Short Loin # Sirloin # Round
Wiki User
∙ 14y ago# Brisket # Fore Shank # Short Plate # Flank
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What is the meaning of portion controlled cuts in cooking?
Portion controlled cuts are measured portions of cut meat that are cut to an individual serving size from a primal or sub-primal cut that guarantees the amount served is what was specified. Examples of portion cuts are steaks, chops, fillets, and medallions.
List five primal cuts of kangaroo?
th five primal cuts of a kangarro are the Saddle, shank, tailbutt, rack and the leg rump.
What are the release dates for MeatEater - 2012 Primal Cuts Bone-In Cooking Special 3-14?
MeatEater - 2012 Primal Cuts Bone-In Cooking Special 3-14 was released on: USA: 27 October 2013
What cut of meat is also called the wholesale cut?
primal
What are the release dates for Primal Grill with Steven Raichlen - 2008 Heat Without Meat?
Primal Grill with Steven Raichlen - 2008 Heat Without Meat was released on: USA: 3 July 2010
Meat described as prime cut means?
Is higher in fat than other cuts of meat.
Why must ground meat be cooked to a higher temperature than whole cuts meat?
The reason ground meat must be cooked to a higher temperature than whole cuts of meat is because ground meat is because ground meat is handled more than whole cuts of meat. More handling means that there is more opportunity for bacteria to get into the meat.
How do you make retail price in a sub primal cuts of a lamb?
By providing recipe cards or the sauces to go with the dish
What part of the cow is the best meat to eat?
Various cuts from the rear quarter are considered to be the highest quality meat and best cuts to eat.
Man who cuts and sells meat?
butcher
What are the release dates for The Next Iron Chef - 2007 Primal Heat and Meat 4-1?
The Next Iron Chef - 2007 Primal Heat and Meat 4-1 was released on: USA: 30 October 2011 USA: 30 October 2011
Describe how local butchers do the meat fabrication of pork and beef?
Starting with a chilled carcass, a local butcher will first cut the carcass half into primal parts (shoulder, rib cage, hip/thigh, loin). Then the butcher will cut the primal parts into subprimal and then retail cuts (T-bone steak, ribeye, tenderloin, etc.). Local butchers may also make products like ground beef (in which cuts of meat are finely ground), sausages (pork or beef is ground with spices, then possibly cooked or smoked for additional flavor), bacon (pork bellies that are seasoned, smoked and sliced) or jerky (dried strips of beef or pork).
