2.1.1.1: Cuts and Preparation Methods - Medicine LibreTexts

The primal cuts of beef are the chuck, brisket and shank, rib, short plate, short loin, sirloin, flank and round. It is important to know the location of bones when cutting or working with meats. …
The primal cuts of beef are the chuck, brisket and shank, rib, short plate, short loin, sirloin, flank and round. It is important to know the location of bones when cutting or working with meats. This makes meat fabrication and carving easier and aids in identifying cuts. An entire beef carcass can range in weight from 500 to more than 800 pounds (225 to 360 kg).

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1.2. Principles of basic nutrition to client care.

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2.1.1.2: Composition of Meat - Medicine LibreTexts

2.1.1.1: Cuts and Preparation Methods - Medicine LibreTexts

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2.1.1.1: Cuts and Preparation Methods - Medicine LibreTexts

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2.3: Discovering Nutrition Facts - Medicine LibreTexts

2.3: Discovering Nutrition Facts - Medicine LibreTexts

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1.2. Principles of basic nutrition to client care.

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