Retail Meat ID Beef Primal Cuts: Loin and Rib

Chad Schimmels & Dr. Dennis Burson Author

09/05/2024 Added

8 Plays

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This presentation in the retail meat identification series will include the beef primal cuts loin and rib.

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[00:00:00.000]This presentation in the Retail Meat Identification Series will include the beef primal cuts,
[00:00:10.000]loin, and rib.
[00:00:12.840]The primal cut loin is one of the two most expensive primal cuts in the carcass, with
[00:00:18.200]the rib being the other one.
[00:00:20.480]The primal cut loin, you are going to find T-bones, porterhouses, top loins, fillets,
[00:00:26.240]and sirloin steaks.
[00:00:28.120]So this is an important primal just because of the price that comes with it.
[00:00:33.500]This is beef out of the loin, top loin steak.
[00:00:39.480]I tell students the top loin steak is basically the top half of the T-bone steak.
[00:00:44.760]What's missing?
[00:00:45.760]The tenderloin is missing.
[00:00:47.240]That's the other half that would normally be on there.
[00:00:50.340]You still have all the same parts.
[00:00:52.460]You have the loin eye, and if you cut it anterior like this one has been, then you can sometimes
[00:00:58.120]get a piece of the rib also.
[00:01:08.120]This is beef out of the loin, top loin steak boneless.
[00:01:14.620]Top loin steak boneless can be a very difficult cut.
[00:01:18.440]The picture that you are looking at now is a classic picture.
[00:01:21.340]It is very club shaped, you can see where the t-bone came off, and it's a very classic
[00:01:28.120]picture.
[00:01:29.120]As it moves close to the front of the animal, it's going to be more of an oval shape like
[00:01:33.520]a ribeye, but you can see where the t-bone comes off in the club shape of the muscle.
[00:01:39.260]This is a classic view of the top loin steak boneless.
[00:01:50.720]This is beef out of the loin t-bone steak.
[00:01:55.640]The t-bone steak obviously has a t-bone.
[00:01:58.120]That's the most recognizable thing about it, but it's not automatically a t-bone steak.
[00:02:04.600]If the tenderloin is more than an inch and a quarter across the center, it's a porterhouse
[00:02:09.440]steak.
[00:02:10.520]The tenderloin of a t-bone has to be at least half an inch measured across the center for
[00:02:16.180]it to be considered a t-bone steak, otherwise it's a top loin steak.
[00:02:21.760]You can see in this picture it does measure more than half an inch, so this is a t-bone
[00:02:27.120]steak.
[00:02:28.120]This is beef out of the loin porterhouse steak.
[00:02:40.280]This is a porterhouse steak.
[00:02:42.260]The porterhouse steak is different from the t-bone based on the size of the tenderloin,
[00:02:47.560]and the porterhouse has a larger tenderloin and measures at least one and a quarter inch
[00:02:52.420]across the middle of the tenderloin.
[00:02:56.480]Normally when I'm starting students.
[00:02:58.120]I start out by telling them to look for the gluteus medius because it's very clearly defined
[00:03:03.840]and an inch and a quarter is kind of hard, especially for young students to visualize.
[00:03:10.420]So when I start by telling them to look for the gluteus medius and as they progress and
[00:03:16.060]get a little bit better at retail identification, then we start talking about things like looking
[00:03:22.660]at the size of the tenderloin.
[00:03:28.120]This is beef out of the loin, tenderloin steak.
[00:03:38.120]Tenderloin steak is made up of the psoas major and the psoas minor and is very fine textured.
[00:03:45.220]Again I talk to students about how it's kind of a round muscle that looks similar to the
[00:03:50.720]eye of round in mock tender but is extremely fine textured and if you see the psoas minor,
[00:03:58.120]that's a dead giveaway that this is a tenderloin steak.
[00:04:10.460]This is beef out of the loin tenderloin whole roast.
[00:04:16.540]This is tenderloin whole.
[00:04:18.800]When I talk to students about the whole tenderloin, I always remind them that it is similar in
[00:04:24.380]looks to the eye of round and to the mock tender roast.
[00:04:28.120]The mock tender roast usually tapers to a point and is going to be a more coarse textured
[00:04:33.960]lean.
[00:04:35.220]You will be able to see the muscle bundles very well.
[00:04:38.520]However, the tenderloin looks like you could fold it in half or pick it up and it would
[00:04:43.000]be very limp in your hand.
[00:04:45.220]It is a very fine textured and almost looks like you could cut it with a spoon.
[00:04:58.120]Beef out of the loin, top sirloin steak boneless.
[00:05:03.520]The first thing I ask my students when I am teaching is, "What's missing?"
[00:05:09.140]The two things that are missing are the bone and the tenderloin.
[00:05:13.120]You can see we will have the biceps femoris and the gluteus complex and muscles, but the
[00:05:18.340]bone and tenderloin are gone.
[00:05:20.920]This is the top half of the sirloin steak.
[00:05:24.440]This is beef out of the loin, top sirloin steak boneless.
[00:05:28.120]This is beef out of the loin, top sirloin cap steak boneless.
[00:05:40.800]The top sirloin capstake is cut from the boneless top sirloin stake.
[00:05:48.090]The capstake is the biceps femoris, which is a muscle that lays on top of the gluteus complex of muscles in a boneless top sirloin stake.
[00:05:57.890]This muscle can vary in size, but is usually a long and narrow strip of muscle.
[00:06:05.110]One identifying characteristic is that the texture of the muscle is easily noted in the grain of the muscle,
[00:06:11.910]where muscle fibers run at an angle to the cut surface of the stake.
[00:06:17.070]The cut will also have external fat on one side of the stake if the fat is not totally trimmed from the cut.
[00:06:24.790]Beef
[00:06:33.670]This is beef out of the loin, top sirloin cap-off stake, boneless.
[00:06:39.010]The top sirloin cap-off stake is very comparable to the top sirloin stake.
[00:06:47.110]The difference between them is that the top sirloin cap-off stake, or the biceps femoris muscle, has been removed.
[00:06:54.810]The top sirloin cap-off stake contains a large gluteus medius muscle and other smaller muscles within the gluteus.
[00:07:03.370]A seam of connective tissue is usually present in the gluteus medius muscle.
[00:07:09.510]The surface usually has a fine texture as the stake is cut perpendicular to the grain of the gluteus medius muscle.
[00:07:18.510]With the removal of the top sirloin cap-off stake, this cut usually will display low amounts of seam and external fat on the external surface.
[00:07:29.730]This is the tri-tip roast out of the beef primal loin.
[00:07:41.690]The beef loin tri-tip roast is a single muscle cut that is located in the bottom sirloin.
[00:07:49.690]This muscle can be identified by a triangle shape of the muscle and the grain of the muscle that runs with the length of the cut.
[00:07:59.690]This is also the muscle that would be the cap muscle on a beef round sirloin tip steak cap-on.
[00:08:06.650]Because of these characteristics, some common names for this cut are triangle muscle or knuckle sirloin tip cap.
[00:08:17.650]This cut is usually sold with almost all of the external fat removed.
[00:08:29.650]The primal cut rib is one of two most expensive cuts in the carcass, with the other being the loin.
[00:08:36.610]The primal cut rib, you are going to have the rib eye, and it can be cut as a roast or steaks.
[00:08:43.610]But this is an important primal because of the price that is assigned to it.
[00:08:50.610]This is beef out of the rib, rib roast.
[00:08:55.610]The first thing you see in a rib roast is the ribs.
[00:08:59.610]Once you see the ribs, start looking around for other things you might see, like the rib
[00:09:04.070]eye, cap muscle, or auxiliary muscles, and in this case you have the trapezius and the
[00:09:10.030]spinalis dorsi.
[00:09:12.310]The way to teach this is if you have one cap muscle or one auxiliary muscle, it's a small
[00:09:18.250]end roast.
[00:09:19.250]If it has two, it's a large end roast.
[00:09:29.570]This is beef out of the rib, rib eye steak lip on.
[00:09:35.470]The small end of a rib eye steak lip on can look very similar to the top loin steak and
[00:09:41.210]is very similar to the eye steak.
[00:09:44.470]The only difference between a small end steak and an eye steak is the presence of tail fat.
[00:09:50.790]With the tail fat there, it is a small end steak boneless.
[00:09:54.670]With the tail fat removed, it's an eye steak.
[00:09:57.950]The difference between a top loin steak and a rib eye steak is the presence of tail fat.
[00:09:59.530]The difference between a top loin steak and a rib eye steak is the presence of tail fat.
[00:10:29.490]This is beef out of the rib, rib eye roast boneless.
[00:10:34.330]This is beef out of the rib, rib eye roast boneless.
[00:10:36.970]The eye roast is identified by the presence of the cap muscle or spinalis dorsi and the rib eye or the longissimus dorsi.
[00:10:44.930]This is also a boneless cut.
[00:10:47.730]This is beef out of the rib, rib eye steak boneless.
[00:10:59.450]Several things that students need to see: the first is that the cap muscle or spinalis, the rib eye, and it's missing the rib bone.
[00:11:11.290]Also, it is missing the tail of fat.
[00:11:15.350]Thank you.

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Retail Meat ID Beef Primal Cuts: Loin and Rib

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