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Beef Forequarter

By pops6927, Aug 23, 2012 | |
  1. When processing or purchasing a beef forequarter, this is what you should get, the front (left) sections:


    :

    Chuck, Rib, Brisket, Shank, Plate.

    You should get approximately this yield from the forequarter:

    From:


    http://agr.wa.gov/foodanimal/custommeats/processingpercentage.aspx#BeefFrontquarter


    To expand on each section, you should get from the

    Chuck:

    Chuck Blade roasts and steaks (or equiv. boneless)

    Long or Short Arm Roast or Steaks

    if Short, then Shoulder clod roasts or steaks

    Short Ribs

    1-2 chuck eye steaks from the 1st cut blade roast

    Stew

    Brisket:

    Brisket bone

    whole point and flat of brisket, trimmed or packer cut

    fresh sliced brisket if preferred, or further processed

    Shank:

    knuckle soup bone

    center cut slices of soup bone, 2-4

    Rib:

    Whole (7) rib roast or steaks, or boneless rib eye

    Short ribs

    rack of bone-in backribs if boned out

    Plate:

    Short Ribs

    Skirt Steak

    Beef Sideback (fresh-cut) or bacon (processed)

    From All:

    trim for ground beef

    In a single forequarter, there are no pieces repeated more than once.  Someone selling a forequarter and advertised as such, cannot sell you more than 1 of each part (i.e., it does not come with 3 shanks and 3 plates and only a 3 lb. piece of rib).  Many "Freezer Deals" sell you multiples of wasteful, low yield parts'n'pieces in lieu of high yield lean cuts so you are paying for waste, not meat.

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