What's the Beef?

 

 

FROM PASTURE TO PLATE 

The Ohio Beef Counsel is what regulates the beef standards for farmers across Ohio. Raising beef is an intricate process, but throughout the entire journey, one thing remains constant – the shared commitment to raising cattle in a safe, humane and environmentally sustainable way by using the latest technology and resources. Currently, more than 700,000 cattle farms and ranches in the United States, with an average herd size of 40 cattle, produce 19 percent of the world's beef. It is crucial that farmers take care of their cattle from birth to the last day. Being able to go through the process of how to effectively maintain health, growth, reproduction, being sold on the market and to the consumer helped to understand why they take so much pride in the beef industry. So much science-based knowledge and techniques is involved.  

 

CUTTING TO THE BEEF 

I was able to participate in cutting the primal Chuck (the shoulder), below are information and tips that were shared throughout the demo. At the local market, the average price of buying the chuck of a cow is $130 if you cut it up yourself and store it. That would save a little over $50. When separating the primal cuts into sub-cuts, following along the seam fat for guidance is important. 

CUTS OF BEEF BASICS:  

• The cow is broken up into 9 different cuts of beef. These are known as the primal cuts and are broken down twice before they reach the shelves and your home. The primal cuts includes the Chuck, Brisket, Shank, Rib, Plate, Loin, Sirloin, and Round.  

 

THE CHUCK: 

This cut of beef comes from the lower neck and upper shoulder of the cow. It’s a flavorful region and can be cut in many ways, including roasts and steaks. It’s tough, but very flavorful because of all the connective tissue. This makes it an ideal choice for cooking methods that are low and slow including the slow cooker and braising. I was able to learn the cuts and what each was utilized for. The Chuck roll is what I got to work with. It was broken down into 2 chuck-eye steaks, one large chuck roast and one small. Then you look for the serratus ventralis which is where the Denver steak, and Sierra steak come from. Here is a video for reference. https://www.youtube.com/watch?v=npzRwXSvEyg 

• Chuck tender: Chuck tender is a lean cut divided further into chuck tender steak and chuck tender roast. Marinade to tenderize your chuck tender steak before grilling. 

• Chuck roll: Chuck roll is more tender. It consists of two cuts — chuck eye roll and under blade — which produce a range of flavorful roasts, country-style ribs, steaks and more. 

• Shoulder clod: The shoulder clod includes the shoulder clod arm roast and shoulder petite tender, which are lean and the more marbled top blade. In addition to slow cooking, you can grill, broil, or smoke the shoulder petite tender. 

• Square-cut chuck: This cut is flavorful and tender due to marbling. It consists of many varieties of steaks and roasts, along with pectoral meat and short ribs. You can grill or broil some cuts instead of putting them in a slow cooker. 

 

 

• A.W 

Deppen, A. (2023, August 22). The different cuts of Beef: Primal & subprimal cuts. S Clyde Weaver. https://sclydeweaver.com/blog/the-different-cuts-of-beef/ 

Deppen, A. (2023, August 22). The different cuts of Beef: Primal & subprimal cuts. S Clyde Weaver. https://sclydeweaver.com/blog/the-different-cuts-of-beef/ 

Information also from the Master of Beef Advocacy and Certified Angus Beef