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Beef, Lamb, Veal, and Pork consume the largest potion of many foodservice establishments food purchasing budget
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Great care should be taken when selecting and purchasing meats.
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Selecting the correct cut for the various cooking method is critical

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Edible muscle tissue
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Fat
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Connective tissue
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Bones

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Primal cuts
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Subprimal cuts
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Fabricated cuts – which are also known as retail cuts

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The primary divisions of muscle, bone, and connective tissue produced by the initial butchering of a carcass
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Primals are further broken down into smaller more manageable cuts

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The various cuts obtained from further fabrication of a primal cut

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Also known as retail cuts
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Individual portions of meat cut from a subprimal cut

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Two of the major factors affecting the tenderness of meat are
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Age of the animal – tender meat comes from young animals
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Exercise – as muscles are used they become more tough
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Muscles that an animal uses constantly tend to be more tough than muscles less used

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In general tender cuts of meat are more expensive although they have less flavor than tougher cuts of meat. Cooking methods appropriate for tender cuts of meat include: broiling and grilling, saute and panfry, roasting and stir-frying.

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More commonly called “less tender” cuts of meat are less expensive, have more flavor and need long cooking times in a liquid to make them tender
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Cooking methods appropriate for less tender cuts of meat include: simmering, braising and glazing

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A beef carcass is split lengthwise to form two
“sides” of beef
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The sides are separated into two quarters each. The quarter of beef nearest the head is called the forequarter. The quarter that consists of the back leg of the animal is known as hindquarter

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The primal cuts of beef are:
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From the forequarter
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Chuck
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Brisket and Shank
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Rib
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Short Plate
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The rib is the only primal cut of beef from the forequarter suitable for dry heat cooking methods

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Short Loin
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Flank
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Sirloin
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Round
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Most of the primal cuts from the hindquarter are tender although some are marginal especially the flank and the inside round