BROOKINGS, S.D. -- Approximately 50 percent of the meat from a beef carcass comes from the chuck and the round and is traditionally sold at the meat counter at a lower price compared to cuts from ...

Cuts of beef such as the tenderloin are ill-served as pot roasts; likewise, ... “When a carcass is broken down,” says Justin Brunson, founder of River Bear American Meats, ...

Fortunately, there are more cuts of the beef carcass that qualify as “steak-for-the-barbecue” these days than there were a few years ago, so there are some good cheap steaks.

Let`s dip into the mailbag for readers` questions: One reader writes: ”I would like to know the names of primal beef cuts and various cuts derived from primal cuts. I have been trying to make ...

Albertsons meat cutters improved skills at a University of Idaho workshop, learning carcass cuts, meat science, and ...

That process is referred to as “breaking down the carcass or fabrication.” Beef primal cuts in the front-quarter include the rib, chuck, shank, brisket and plate; while the hind quarter is ...

Beef chuck is a reliable and versatile cut that also happens to be comparatively affordable. ... It's one of eight primal beef cuts, removed from the cow's carcass when butchered.

When a beef carcass is presented to a USDA grader, the carcass is cut, or “ribbed,” between the 12th and 13th ribs of the carcass. This cut allows the grader to view the ribeye muscle, which ...

U.S. meat companies are embracing “white bone” programs, aiming to pick every carcass clean as they move down processing lines. America’s cattle supply is at its lowest level since 1951 ...