Beef Forequarter

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.