Retail Meat ID Beef Primal Cuts: Brisket and Chuck

Chad Schimmels & Dr. Dennis Burson Author

09/05/2024 Added

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This lecture in the retail meat identification series will be over Beef Brisket and Chuck.

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[00:00:00.000]This lecture in the Retail Meat Identification Series will be over beef brisket and chuck.
[00:00:11.200]This is beef primal cut brisket.
[00:00:13.720]It is cut from below the chuck.
[00:00:17.440]This first cut is beef out of the brisket, brisket whole boneless.
[00:00:23.180]Brisket whole boneless has gristle running diagonal to the lean of the cut.
[00:00:27.940]This is in contrast to the flank steak which runs parallel to the cut and skirt steak which
[00:00:33.380]runs perpendicular to the cut.
[00:00:35.920]I always tell my students, if it runs diagonally, it's going to be brisket.
[00:00:42.660]This is brisket whole boneless.
[00:00:45.100]The flat half and the point half are still together.
[00:00:49.260]This is beef out of the brisket, corned brisket.
[00:00:52.360]Notice the different coloring of the darker surface.
[00:00:57.160]Corned brisket is going to be any cut of brisket that has been cured or has spices on it.
[00:01:10.000]This is beef out of the brisket flat half.
[00:01:14.980]The flat half has gristle or connective tissue running diagonally, and I continually remind
[00:01:19.960]my students of that.
[00:01:21.980]But this does not have the point half connected.
[00:01:25.240]The point half has been removed.
[00:01:27.120]And has left us with the flat half, as you can see here.
[00:01:37.040]Primal cut chuck is the front shoulder of the beef animal.
[00:01:42.020]This is beef out of the chuck arm roast.
[00:01:47.260]The chuck can be pretty intimidating because there are a lot of muscles and there are a
[00:01:51.440]lot of scientific names.
[00:01:53.600]I always pare this down for students.
[00:01:55.600]I don't give them all of the names.
[00:01:57.080]Especially all at once.
[00:01:59.320]You might decide that the biceps brachii and the deep pectoral are the two that they really
[00:02:03.740]need to look for or you might tell them to look for the triceps complexa muscles.
[00:02:09.640]But make sure you give it to them in a way that they can handle the information.
[00:02:14.260]This is beef out of the chuck arm roast and the major muscle groups are the triceps complexa
[00:02:19.640]muscles, the arm bone, the biceps brachii, and the deep pectoral.
[00:02:27.040]This is beef out of the chuck arm roast boneless.
[00:02:31.880]This is beef out of the chuck arm roast boneless.
[00:02:37.420]Again the major muscle groups in arm roast boneless are the triceps complexa muscles,
[00:02:43.180]the biceps brachii, and the deep pectoral.
[00:02:46.480]The only difference between this cut and the previous cut is that the arm bone is missing.
[00:02:53.900]You will see this cut in grocery stores.
[00:02:56.300]This is arm bone.
[00:02:57.000]roast boneless, but it's only the triceps complex and muscles. They took the bone out and cut this
[00:03:03.660]in half so that it was more manageable size for families. Sometimes you'll see this, sometimes you
[00:03:09.980]won't, but I thought this was an interesting way to put this in here for you to see.
[00:03:14.700]This is beef out of the chuck blade roast.
[00:03:21.160]The major identifier in this cut is the blade bone, and the fact that it is two inches thick or more makes it a roast.
[00:03:29.260]This is beef out of a chuck blade steak. Again, this is a steak because it's less than an inch and a half thick.
[00:03:44.960]The major identifiers here are the blade bone and that it is a steak.
[00:03:49.440]Beef out of a chuck blade steak.
[00:03:52.660]Beef out of a chuck chuck-eye roast.
[00:04:02.100]Chuck-eye roast is interesting because it can be presented in a couple of ways.
[00:04:09.360]It could be presented this way, or it could be cut two inches thick as you go back.
[00:04:14.800]You could go back along this picture and then lay down flat.
[00:04:17.520]But any way you cut through it, the longissimus dorsi will be visible with the muscles around it.
[00:04:24.440]The longissimus dorsi, the muscle starts all the way up in the chuck,
[00:04:30.560]but extends back through the rib and through the loin.
[00:04:33.440]You can tell students to reach around, and they can feel it on their own backbone.
[00:04:38.300]Beef out of the chuck, mock tender roast.
[00:04:48.760]There are three cuts that can be confusing to students, and be hard for them to identify.
[00:04:55.720]The mock tender, the tenderloin, and the eye of round,
[00:05:00.080]because they are all similar in shape and size.
[00:05:03.480]The major features that will help identify them is how fine textured they are.
[00:05:08.280]The meat is.
[00:05:09.020]Tenderloin is very fine textured.
[00:05:12.060]Mock tender is kind of...
[00:05:14.140]in the middle and eye of round is very coarse textured. You can see the muscle bundles in
[00:05:20.960]that. Mock tender also tapers to a point, whereas the other two generally taper flat.
[00:05:35.380]This is beef out of the chuck, mock tender steak. Mock tender steak can also be confused
[00:05:43.360]with the eye of round steak and tenderloin steak. The biggest factor is going to be texture
[00:05:50.040]in order to identify them. This muscle is finer textured by a lot than the eye of round,
[00:05:56.700]but isn't quite as fine textured as the tenderloin muscle. It can also have a very
[00:06:02.680]small amount of gristle running through the middle of it, as you can see in the picture.
[00:06:08.460]This is beef out of a chuck, seven bone roast. This cut can get a little confusing, like
[00:06:23.020]some of the others, if you try memorizing all the muscle groups and everything in it.
[00:06:28.820]The main thing you need to see is the seven bone. The seven bone is just the scapula with
[00:06:34.860]the spinoscapula.
[00:06:36.220]This is beef out of a chuck flat iron steak.
[00:06:48.340]The flat iron steak is fabricated from the infraspinatus muscle. The infraspinatus has
[00:06:54.080]been trimmed of all fat and external connective tissue. The evidence of a thick connective
[00:06:59.660]tissue layer and muscle fibers that run the length of the muscle are characteristics used
[00:07:05.140]for identification.
[00:07:06.200]To produce a flat iron steak, the infraspinatus is filleted open to produce two sides of the
[00:07:13.140]muscle, and the heavy connective tissue band in the middle is then removed. Then steaks
[00:07:20.400]are cut from the muscle to provide a 6-10 ounce portion.
[00:07:27.040]This photograph shows one side of the top blade or infraspinatus muscle and a piece
[00:07:32.240]of heavy connective tissue that has been removed when the muscle was
[00:07:36.180]filleted open. The flat iron steak that is ready for retail
[00:07:41.980]shows a smaller portion size but still contains some bands of connective tissue and the grain
[00:07:47.860]of the muscle runs the length of the steak. This is beef out of the chuck, petite tender
[00:08:00.340]roast. The petite tender or the terrace major is a single muscle cut
[00:08:06.160]removed from the shoulder clod. It lays on the ventral edge of the blade bone. The retail
[00:08:12.220]cut is usually sold whole and usually weighs less than a pound. It is a long cut that tapers
[00:08:18.640]on both ends with muscle fibers that run the length of the cut. Some connective tissue
[00:08:24.120]can be on the surface or the processor can trim the connective tissue or silver skin
[00:08:29.720]so that only the muscle is showing.
[00:08:36.140]Beef out of the chuck shoulder pot roast. Beef chuck shoulder pot roast is cut from
[00:08:43.140]the shoulder clod. It is comprised of the triceps brachii group of muscles. It is similar
[00:08:53.600]to the beef chuck arm pot roast. However, an arm pot roast will include many more muscles
[00:08:59.660]of the forearm. The distinguishing traits of a beef chuck shoulder pot roast are the presence
[00:09:06.120]of only the triceps brachii group. Because of the group of three muscles, many of the
[00:09:12.360]cuts have a thick connective tissue layer that runs through the triceps brachii muscle
[00:09:18.220]group. Here is another example of the beef chuck shoulder pot roast. The location of
[00:09:25.800]the cut can impact the appearance of the triceps brachii muscles.
[00:09:36.100]This is beef out of the chuck, chuck eye steak. The chuck eye steak is cut from the
[00:09:43.960]posterior end of the chuck eye roll. Usually only the first three
[00:09:49.600]steaks from the chuck eye roll are usable as beef chuck eye steaks. The muscle
[00:09:55.000]structure of the chuck eye steak is very similar to that of rib eye steaks cut
[00:09:59.600]from the anterior portion of a rib eye roll. The few keys to identification include the small
[00:10:06.080]often flat looking longissimus dorsi muscle, the large complexus muscle, and a
[00:10:13.340]very large spinalis muscle. The relative size of these three muscles can vary
[00:10:18.920]from one cut to the next.
[00:10:22.520]you
[00:10:24.580]Thank you.

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Retail Meat ID Beef Primal Cuts: Brisket and Chuck

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