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    Wholesale and Retail Cuts

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    This laboratory activity outlines the wholesale and retail cuts of beef, pork, and poultry. For beef, the wholesale cuts include the round, rump, sirloin, flank, short loin, ribs, brisket, shank, and chuck. Each wholesale cut is then broken down into specific retail cuts that are sold to consumers. Similarly, the wholesale pork cuts of shoulder, loin, side, and leg are detailed along with their corresponding retail cuts. Finally, the major poultry wholesale sections of wings, breast, thigh, and leg are identified alongside common retail cuts like drumsticks, thighs, and whole chickens.

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    Wholesale and Retail Cuts

    Uploaded by

    wenifredo recto
    155 views3 pages
    This laboratory activity outlines the wholesale and retail cuts of beef, pork, and poultry. For beef, the wholesale cuts include the round, rump, sirloin, flank, short loin, ribs, brisket, shank, and chuck. Each wholesale cut is then broken down into specific retail cuts that are sold to consumers. Similarly, the wholesale pork cuts of shoulder, loin, side, and leg are detailed along with their corresponding retail cuts. Finally, the major poultry wholesale sections of wings, breast, thigh, and leg are identified alongside common retail cuts like drumsticks, thighs, and whole chickens.

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    This laboratory activity outlines the wholesale and retail cuts of beef, pork, and poultry. For beef, the wholesale cuts include the round, rump, sirloin, flank, short loin, ribs, brisket, shank, and chuck. Each wholesale cut is then broken down into specific retail cuts that are sold to consumers. Similarly, the wholesale pork cuts of shoulder, loin, side, and leg are detailed along with their corresponding retail cuts. Finally, the major poultry wholesale sections of wings, breast, thigh, and leg are identified alongside common retail cuts like drumsticks, thighs, and whole chickens.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    155 views3 pages

    Wholesale and Retail Cuts

    Uploaded by

    wenifredo recto
    This laboratory activity outlines the wholesale and retail cuts of beef, pork, and poultry. For beef, the wholesale cuts include the round, rump, sirloin, flank, short loin, ribs, brisket, shank, and chuck. Each wholesale cut is then broken down into specific retail cuts that are sold to consumers. Similarly, the wholesale pork cuts of shoulder, loin, side, and leg are detailed along with their corresponding retail cuts. Finally, the major poultry wholesale sections of wings, breast, thigh, and leg are identified alongside common retail cuts like drumsticks, thighs, and whole chickens.

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    Laboratory Activity No.

    3
    THE WHOLESALE AND RETAIL CUTS OF BEEF, PORK, AND POULTRY

    Name: _ROBERT E. ALOC______________ Rating: _______________ Course


    & Year: _BAT 3A________________ Date: __MARCH 06, 2023__

    Laboratory Activity No. 3


    THE WHOLESALE AND RETAIL CUTS OF BEEF, PORK, AND POULTRY

    Suggested Method of
    Wholesale Cuts Retail Cuts
    Cooking
    Strip and cube
    Pot roast
    Round steak
    Stew
    Top round
    Smothered steak
    Round Bottom round
    Chicken fried steak
    Ground beef
    Ground beef
    Oven roast
    Oyster steak
    Pot roast
    Rolled rump Standing Stew
    Rump
    rump Smothered steak
    Ground beef
    Sirloin steak
    Top sirloin
    Sirloin steak
    Sirloin Tenderloin
    Rib none sirloin steak
    Tri-tip
    Strips and cubes
    Rolled flank
    Flank steak
    Flank toast
    Flank Jerky
    Flank steak
    Strips and stir-fry
    Flank steak fillet
    T-bone
    Porterhouse
    Plate boiling
    Club steak
    Short loin Rolled plate
    Tenderloin
    Short ribs
    Strips steak
    Strips and cubes
    Rib roast
    Standing rib roast Rib steak
    Ribs Rolled rib roast Rib eye
    Rib steak Roast of steak

    Pot roast
    Brisket Stew
    Brisket
    Corned beef Corned beef
    Barbeque
    Chili
    Shank knuckle
    Shank Ground beef Braise
    Cross cut fore shank
    Blade steak Stew
    Chuck Blade pot roast Smothered steak
    Triangle pot roast Ground beef
    Laboratory Activity in Meat Technology ACBAsis
    Boneless chuck
    Shoulder fillet
    Rolled neck
    Boneless neck Cross rile
    Arm steak
    Arm pot roast
    English cut
    Ground beef
    Short ribs
    Plate
    Stew
    Skirt steak

    E. Retail Cuts of Pork

    F. Retail Cuts of Poultry


    Boneless chicken thigh Fried chicken thigh
    Fried drumsticks
    Chicken thigh bone in
    Drumstick Baked drumsticks
    Chicken thigh boneless
    Smoked drumsticks
    Suggested Method of
    Wholesale Cuts Retail Cuts
    Cooking
    Blade steak Suggested Method of
    Wholesale Cuts Bone in Retail Cuts Cooking
    Shoulder roast bone in Sausage
    Shoulder Shoulder ribs bone in Buffalo
    Boston wings
    butt
    Blade pork roast Blade steak chicken wings
    Oven-baked
    Ground pork Foil-packed grilled chicken
    Pork sausage wings
    Whole chicken wings
    Wings Parmesan garlic wings
    Spareribs
    Pork spareribs Boiled and broiled chicken
    Bacon
    Pork belly wings pork
    Side Ground
    Bacon Fried chicken wings
    Pork belly
    Pork ribs
    Chicken
    Ham shankbreast bone in
    Breast Ham steak breast boneless
    Chicken Air fry
    Bone chicken breast
    in ham
    Leg Quarter
    Leg cutlet breast Smoked hocks
    Thigh Whole
    Fresh hamchicken leg Roasted
    Smoked chicken thigh
    ham
    Fresh ham roast boneless
    Answer to Questions: Boneless
    Bone in
    Pork back ribs
    Pork chop
    Tenderloin
    Porchop boneless
    Crown roast
    Porterhouse pork chop
    Pork chop pork
    Center rib roll
    rob roast Loin
    Ribeye pork chop
    Loin roast
    Sirloin pork chop
    Country ribs
    Top loin roast
    Canadian bacon
    Sirloin roast
    Back ribs
    Boneless
    Cube
    Sirloin bone on
    Pork tenderloin
    Rack of pork
    Laboratory Activity in Meat TechnologyLoin cubes ACBAsis
    1. Identifying the proper cuts of meat is important because consumer choose the best
    cuts of meat depending to the preferred dish and also every cut parts will determine
    it’s price.
    2. We need to follow the standard wholesale and retail cuts because different cuts of
    meat should be cooked differently and serve with different purpose. Depending on
    what parts of animals it is from. All parts of cut of meat have unique amount of fats,
    tenderness and flavour.

    Laboratory Activity in Meat Technology ACBAsis

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