„ Rib—tender primal cut made from the center section of rib (specifically the sixth through twelfth ribs). Cuts of meat from the rib include: rib or ribeye roast (large end), rib or ribeye roast (small end), rib steak (small end), rib eye steak (boneless or lip-on), back ribs, and short ribs. „ Loin—primal cut from the section between the ribs and the round, and above the flank. Cuts of meat from this area include: the porterhouse steak, T-bone steak, tenderloin roast, tenderloin steak, top loin steak, top sirloin cap steak, top sirloin steak (cap off), top sirloin steak, and tri-tip roast. „ Round—primal cut of meat from the hindquarters of beef cattle. It is lean and may be tough. Cuts from the round include: bottom round roast, rump roast, eye round roast/steaks, top round steak, round steak, round tip roast, round tip steak, and top round roast. „ Brisket—fairly tough, boneless primal cut that lies over the sternum, ribs, and connecting cartilage of beef cattle. Cuts of meat from this section include: corned beef, flat half, and whole brisket. „ Plate—tough, fatty primal cut of meat from the front belly of beef cattle, just below the rib cut. Cuts of meat from this section include: short ribs and skirt steak. „ Flank—a primal cut from the abdominal muscles of beef cattle. Cuts of meat from this section include the long, flat flank steak. „ Offal—the edible offal of cattle, including the liver. Offal is the entrails and internal organs of animals processed for food. Rib Rump Round Hind shank Fore shank Chuck Brisket Short plank Short rib Short loin Flank Bottom sirloin Top sirloin Tenderloin Top sirloin TAMU Livestock Judging Figure 10.9 The primal cuts of beef include the chuck, rib, loin, round, brisket, plate, and flank. After studying the image, visit www.g-wlearning.com to test your knowledge. Chapter 10 Large-Animal Production 515 Copyright Goodheart-Willcox Co., Inc.