Retail Meat ID Beef Primal Cuts: Flank, Plate, Flank, Variety Meats, and Various Cuts

Chad Schimmels & Dr. Dennis Burson Author

09/05/2024 Added

4 Plays

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This presentation in the retail meat identification series will include the beef primal cuts flank, plate, variety meats and various meats.

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[00:00:00.000]This presentation in the Retail Meat Identification Series will include the beef primal cuts flank, plate, variety meats, and various meats.
[00:00:12.000]The first primal cut in this presentation is flank.
[00:00:17.000]Flank is cut out just below the primal loin.
[00:00:21.000]This is beef out of the flank, flank steak.
[00:00:26.000]Flank steak is a tough cut of meat.
[00:00:30.000]It has very strong connective tissue in it, and that connective tissue runs parallel to the cut.
[00:00:36.000]Brisket, on the other hand, runs diagonally, and skirt steak runs perpendicular to the cut.
[00:00:42.000]So, remind students that the gristle, which way it is running, will help determine where it's from.
[00:00:48.000]The next step is cutting.
[00:00:56.000]The next primal cut is plate.
[00:00:58.000]As you can see, it is cut down low on the animal's body, below the rib.
[00:01:04.000]This is beef out of the plate, short ribs.
[00:01:09.000]The major identifier for short ribs is the presence of ribs themselves, without the loin eye or rib eye.
[00:01:16.000]The ribs are thick to distinguish them from pork ribs or lamb ribs.
[00:01:21.000]I tell students there are approximately the thickness of your forefinger
[00:01:24.000]and their middle finger.
[00:01:26.000]This is beef out of the plate, skirt steak.
[00:01:39.000]As you can see, the gristle or connective tissue in the skirt steak runs perpendicular to the cut of the meat,
[00:01:46.000]again comparing that to brisket that runs diagonally and the flank steak which runs parallel.
[00:01:54.000]If you keep reminding students of this, they start seeing it after a few times, a few repetitions.
[00:02:07.000]The primal cut variety meats is not from any one place, this is the organs of the animal,
[00:02:13.000]so there is no picture because it doesn't come from one place of the animal.
[00:02:18.000]This is beef from the variety meats, heart.
[00:02:22.000]The beef heart is very large heart, as you can see it is approximately 8 inches wide.
[00:02:30.000]The apex of the heart is in the foreground, where going away from us is the atrium, is on the opposite side.
[00:02:38.000]This is a very large heart and is not easily confused with pork or lamb.
[00:02:50.000]This is beef from the variety meats, kidney.
[00:02:55.000]Out of the three major species that we have on a retail identification list, beef, pork, and lamb, beef is unique. The other two are smooth.
[00:03:05.000]This is what I tell students. Pork and lamb, they have smooth surface, so once you see the beef kidney, it's not easy to confuse with the other since it has the knobs on it.
[00:03:18.780]This is beef from the variety meats liver.
[00:03:28.380]Beef liver is very large as you can see by this picture, but beef liver will have a small
[00:03:33.840]lobe off to one side where lamb basically looks like it was split in half and pork will
[00:03:39.340]be split into four sections.
[00:03:41.740]Beef liver just has a small lobe to one side and is very large.
[00:03:46.720]This is beef out of the variety meats, ox tail.
[00:03:58.140]Ox tail is just that, the tail of an animal and it's generally cut into sections.
[00:04:03.480]Sometimes you will see them tipped up on their edge and packaged together.
[00:04:09.540]This is just another view of ox tail, it's the view of the ox tail before it was cut
[00:04:14.820]into sections.
[00:04:15.820]This is just another way for this cut to be presented.
[00:04:21.860]This is beef from the variety meats tongue.
[00:04:27.300]Beef tongue is very large and has follicles on the tongue, which is what distinguishes
[00:04:31.540]it from pork.
[00:04:33.240]The beef tongue has the follicles so they can wrap their tongue around the grass and
[00:04:37.820]pull the grass and pulls it up toward its mouth.
[00:04:41.140]I have students say, "Ew, yuck, I don't want it and that's gross."
[00:04:45.620]And I say that beef tongue boiled with a little bit of salt isn't so bad.
[00:04:57.120]This is beef out of the variety meats tripe.
[00:05:02.400]Beef tripe can be any section of the beef stomach, but generally you find tripe that
[00:05:07.740]is the reticulum or the rumen.
[00:05:10.200]This particular piece of tripe came from the rumen.
[00:05:15.420]Paramel cut various is called various because it comes from various parts of the body.
[00:05:25.500]You can have cubed steak come from the chuck or the round potentially.
[00:05:30.240]So there is no one place for this, that's why there's no picture because it could
[00:05:34.540]come from any part of the animal.
[00:05:38.580]This is beef from various parts of the body, beef for stew.
[00:05:44.720]This is stew.
[00:05:45.220]It is meat for stew, it is chunks of meat cut into small cubes.
[00:06:00.220]This is beef from various parts of the body, cube steak.
[00:06:06.400]Cube steak is simply a physically tenderized cut of meat.
[00:06:15.020]This is beef from various parts of the body, ground beef.
[00:06:22.020]This is ground beef.
[00:06:25.020]The best way to tenderize a cut of meat is to grind it.
[00:06:28.020]It takes care of all of that connective tissue.
[00:06:31.020]The best way to tenderize a cut of meat is to grind it.
[00:06:32.020]It takes care of all of that connective tissue.
[00:06:32.020]The best way to tenderize a cut of meat is to grind it.
[00:06:33.020]It takes care of all of that connective tissue.
[00:06:34.020]The best way to tenderize a cut of meat is to grind it.
[00:06:35.020]It takes care of all of that connective tissue.
[00:06:36.020]The best way to tenderize a cut of meat is to grind it.

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Retail Meat ID Beef Primal Cuts: Flank, Plate, Flank, Variety Meats, and Various Cuts

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