The primals are then processed into sub-primals as shown in Figure 18 and Table 25. The sirloin tip is then separated from the hip by a “V-shaped” cut beginning approximately at the knee cap, following the full length of the leg bone up to the rump knuckle bone, then towards the flank lymph node. The hip is separated from the long loin by a straight cut that passes in front of the rump knuckle bone, thereby cutting the pelvic bone into approximately two equal parts. The flank is separated by a straight cut passing approximately parallel to the lumbar backbone (lumbar vertebrae), beginning in close proximity to or through the flank lymph node (prefemoral), and from the plate by a cut passing between the 12th and 13th ribs and cartilage. Table 24- Beef primals and sub-primals from the front quarter Primalįrom these sub-primals, further usable portions are processed and retail cuts prepared for the consumer.īeef Hind Quarter: The beef hind quarter is broken down into four primal cuts, the flank, the long loin, the hip, and the sirloin tip. The primals are then processed into sub-primals by following the cutting lines as shown in Figure 18 and Table 24.

The rib is separated from the plate by a straight cut passing across the ribs at right angles to the first cut at a point slightly below the centre of the rib cage. The brisket is further separated from the shank by following the natural contour of the elbow bone. The second cut passes at a point slightly above the elbow joint and through the cartilage below the first (1st) rib and sternum, and separates the chuck from the brisket and shank. The chuck is separated by first cutting across the carcass between the 5th and 6th ribs, which separates the chuck, brisket, and shank from the rib and plate. Beef carcass showing primal, sub-primal, and retail cuts.īeef Front Quarter: The beef front quarter contains four primal cuts, the brisket, foreshank, rib, and chuck (square chuck). The hind quarter of beef contains mostly sub-primals that can be prepared using dry heat.įigure 17 illustrates the primal, sub-primal, and retail cuts of beef.

Moist heat cooking is required on the majority of the sub-primals from the front quarter, with the major exception being the 7-bone rib (prime rib). The beef front quarter is heavily exercised, resulting in an abundance of connective tissue. This cut is made between the 12th and 13th ribs counting from the front of the animal. The side can then be split into the front quarter and hind quarter. A side is one-half of a dressed carcass that has been split lengthwise from the neck to the tail. The beef animal is broken down into sides.

Primal, Sub-primal, and Secondary Cuts Beef

A cut above