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Shareware Overload Trio 2
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Shareware Overload Trio Volume 2 (Chestnut CD-ROM).ISO
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BEEF7.DAT
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1993-09-09
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BASIC INFORMATION ABOUT CHUCK
Basic Forequarter cut containing ribs
1 through 5 without Neck, Brisket, and
Foreshank. Constitutes about a quarter
of the carcass. Muscles run in different
directions and vary in tenderness. This
is cut to give a wide variety of retail
cuts like steaks, roasts, ground beef,
soup bones, and short ribs.
ARM BONE (O-BONE) ROAST
Contains cross section of round arm bone
surrounded by the forearm, brisket, and
shoulder muscles. Sometimes found boned,
rolled and tied.
a.k.a. Arm Bone Pot Roast, Round Bone
Roast, O-Bone Shoulder Roast
BLADE ROASTS AND STEAKS
Cut 1╜-3 inches from Rib end of scetion.
Usually 3 roasts per section, with varying
amount of blade bone and sometimes part of
the back and rib bones. Portions of the
Flat Iron, Chuck Tender and inside chuck
muscles surround the blade bone. Blade
steaks are just thinner cuts.
a.k.a. 7-Bone Roast, Chuck Blade Roast,
Center Cut Blade Roast, Blade Cut Pot
Roast
BONELESS ROLLED CHUCK ROASTS
Tender rolled and tied roasts cut from
the large meaty outside shoulder clod
muscle weighing some 12-16 lbs. Usually
cut into smaller roasts 3 lbs and up.
Boneless steaks are also cut from this
section.
a.k.a. Cross Rib Roast, Shoulder Clod
Roast, X-Rib Roast, Diamond Jim Roast
steaks a.k.a. Cross Rib Steak, Shoulder
Clod Steak, Fluff Steak, Patio Steak,
Family Steak, BBQ Steak
CHUCK TENDER ROAST
Lean and tender 2-3 lb. muscle from
top of section near back bone.
a.k.a. Chuck Filet, Shoulder Filet,
Medallion Roast
FLAT IRON ROAST
Tender traingular shoulder muscle about
3 lbs. Covered with layer of outside fat
and has sheath of gristle horizontally
through the center. One per side of Beef.
INSIDE CHUCK ROAST
Tender boned and rolled roast cut from the
continuation of the rib eye muscle in the
rib section.
a.k.a. Chuckwagon Roast
When bone is left in:
English Roast, which usually has 2 or 3 rib
bones attached.
RIB TRIANGLE
Thin tiangular piece containing 4 or 5
ribs and attached meat.
YANKEE POT ROAST
Less tender bone-in or boneless roast
cut from the neck section.