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.
:
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.