Is a Tenderloin a Primal Cut of Beef
Cut and Processing Meats
Fundamental, Sub-primal, and Secondary Cuts
Beef
The beef animal is cleaved down into sides. A side is half of a that has been separate lengthwise from the neck to the tail. The side tin and so exist separate into the front quarter and hind quarter. This cut is made betwixt the 12th and 13th ribs counting from the front of the animal. The beef front quarter is heavily exercised, resulting in an abundance of connective tissue. Moist rut cooking is required on the majority of the sub-primals from the front quarter, with the major exception being the 7-os rib (prime rib). The hind quarter of beef contains by and large sub-primals that can be prepared using dry out estrus.
Effigy 17 illustrates the cardinal, sub-primal, and retail cuts of beef.
Beef Front Quarter: The beefiness front quarter contains iv primal cuts, the brisket, foreshank, rib, and chuck (square chuck). The chuck is separated by starting time cut beyond the carcass betwixt the fifth and 6th ribs, which separates the chuck, brisket, and shank from the rib and plate. The second cut passes at a betoken slightly above the elbow joint and through the cartilage below the kickoff (1st) rib and sternum, and separates the chuck from the brisket and shank. The brisket is farther separated from the shank by following the natural contour of the elbow bone. The rib is separated from the plate by a straight cut passing across the ribs at right angles to the start cut at a point slightly below the centre of the rib muzzle.
The primals are so candy into sub-primals by following the cut lines every bit shown in Effigy 18 and Table 24.
| Central | Sub-Primal |
| Rib | Short rib (H) 7-bone rib (Grand) |
| Foursquare chuck | Neck (M) Bract (L) Shoulder (N) Cross rib (K) |
| Brisket | Brisket point (J) Brisket plate (I) |
| Fore shank | No further break down required (O) |
From these sub-primals, farther usable portions are candy and retail cuts prepared for the consumer.
Beef Hind Quarter: The beefiness hind quarter is cleaved down into 4 fundamental cuts, the flank, the long loin, the hip, and the sirloin tip. The flank is separated by a straight cut passing approximately parallel to the lumbar backbone (lumbar vertebrae), beginning in close proximity to or through the flank lymph node (prefemoral), and from the plate by a cutting passing between the twelfth and 13th ribs and cartilage. The hip is separated from the long loin past a straight cut that passes in forepart of the rump knuckle bone, thereby cutting the pelvic bone into approximately 2 equal parts. The sirloin tip is then separated from the hip by a "V-shaped" cut beginning approximately at the genu cap, following the full length of the leg bone up to the rump knuckle bone, then towards the flank lymph node.
The primals are then processed into sub-primals as shown in Figure 18 and Table 25.
| Key | Sub-Primal |
| Flank | No further break down required (F) |
| Long loin | Short loin (Eastward) Sirloin butt (D) |
| Hip | Within round (B) Outside circular (B-opposite side of bone) Hind shank (A) |
| Sirloin tip | No further break downward (C) |
Breakdown of sub-primals into retail and wholesale cuts
From the sub-primals, secondary or portion cuts are obtained. In most cases, there are a number of dissimilar secondary cuts that can be obtained from each sub-central. In improver, there are oft unlike names for the aforementioned cut used in the retail, wholesale, or eating place industry. Table 26 shows the retail and restaurant cuts that come from each of the beef sub-primals.
| Sub-Primal | Retail Meat Sales Cuts | Restaurant Cuts | Alternate Names |
| Short rb | Curt ribs simmering (bone in or boneless) | Short ribs | |
| 7-os rib | Prime number rib over roast Standing rib oven roast | Prime rib | |
| Prime rib grillings steak | Rib steak | Côte de boeuf | |
| Ribeye grilling steak | Ribeye | Delmonico | |
| Beef ribs(cutting from prime rib) | Finger bones | Beef back ribs | |
| Blade | Lesser bract | Chuckeye gyre | |
| Top bract | Flat iron | Mock tender | |
| Cross rib | Cross rib (pot roast or marinating steak) | Curt ribs, boneless short ribs | Chuck short rib |
| Beef ribs(cut from the cross rib) | Shoulder clod | ||
| Bolo | |||
| Deluxe 4-os rib | |||
| Flat rib | |||
| Brisket point | Brisket pot roast | Corned beef | |
| Stew beefiness | |||
| Medium footing beef | |||
| Neck | Lean ground beef | ||
| Fore shank | Stew beef | Shin meat for consommé |
| Sub-Primal | Retail Meat Sales Cuts | Restaurant Cuts | Alternate Names |
| Flank | Flank marinating steak | Flank steak | |
| Flank steak London broil | |||
| Lean ground beef | |||
| Brusk loin | Porterhouse grilling steak | Porterhouse | |
| T-bone grilling steak | T-bone | ||
| Wing grilling steak | Club steak | ||
| Tenderloin grilling steak | Filet, Fillet mignon, medallion | Tournedo, Chateaubriand, Mignonette | |
| Striploin grilling steak | New York | Superlative loin | |
| Sirloin butt | Top sirloin (grilling steak and oven roast) | Sirloin steak | |
| Sirloin cap grilling steak | |||
| Lesser sirloin grilling steak | Tri tip | ||
| Tenderloin barrel grilling steak | Chateaubriand, fillet mignon | ||
| Inside round | Inside circular over roast Inside round marinating steak | Elevation round | Businesswoman, top side |
| Exterior circular | Outside circular over roast | Lesser round | Gooseneck, silverside, outside flat |
| Outside circular marinating steak | Rouladen | ||
| Centre of round oven roast | |||
| Center of circular marinating steak | Swiss steak | ||
| Heel of circular (stew or footing) | |||
| Sirloin tip | Sirloin tip over roast | Peeled knuckle | |
| Sirloin tip marinating steak | Brawl tip | ||
| Round tip | |||
| Thick flank | |||
| Hind shank | Beefiness shank (crosscut) | Osso-bucco | |
| Stew beefiness | Shin meat for consommé | ||
| Lean ground beef |
The Beef Information Heart provides a affiche (Effigy xix) that outlines the cuts of beef. It can be downloaded from their resource page.
The CFIA meat cuts manual is an additional resource that shows each beef cut and location in great item. Information technology tin can be accessed on the CFIA website.Table 26 shows the cooking potential for cuts from the different beefiness primals. Mostly, the cuts from the aforementioned fundamental are suited for similar cooking methods. Exceptions accept been noted.
| Hind Quarter Primal | Cooking Potential | Notes (Exceptions) |
| Flank | Moist estrus | The flank steak, which tin can be and cooked using dry out oestrus |
| Long loin | Dry heat | |
| Hip | Dry out oestrus | The hind shank and heel of round, which have an abundance of collagen, making them ideal for stewing meat |
| Sirloin tip | Dry estrus | |
| Front Quarter Primal | ||
| Rib | Dry oestrus | |
| Square chuck | Moist estrus | Bated from one of the summit blade muscles, which can have the heavy collagen removed and exist portioned into apartment atomic number 26 steaks, which can be prepared using dry heat |
| Brisket | Moist heat | |
| Fore shank | Moist heat |
Veal
Muscle or flesh of a veal carcass ranges in colour from pink (or lighter) to ruddy. To be classified equally veal by CFIA standards, the dressed carcass must weigh less than 180 kg (396 lb). Veal is well-nigh commonly sold in vacuum-packed sub-primals. It is seldom dry anile due to the lack of fat comprehend on the animal. Figure 20 shows the CFIA veal cuts.
In that location are six primal cuts from a side of veal, the leg, flank, loin, chest, shoulder, and front shank. The front, containing the shoulder, breast, and front end shank, is separated from the whole loin and flank by cut between the 6th and 7th ribs. The breast and shank are further separated by a cut that goes from simply above the joint of the arm os perpendicular to the ribs. The shank is then separated by following the natural separation of the arm bone. The leg is separated from the whole loin and flank past a straight cut that passes in front of the pivot os. The flank is then separated from the whole loin past a directly cut approximately parallel to the backbone, passing at a point slightly to a higher place the cartilage of the twelfth rib.
The primals are further broken down into sub-primals every bit shown in Effigy 21 and Tabular array 28. Note that at that place are two ways of cutting the leg into sub-primals accepted by CFIA.
| Key | Sub-primal |
| Veal leg | Leg cuts (sub-primal) and Alternative leg cuts (sub-primals) |
| Shank (A) and Shank (A) | |
| Leg, shank portion (B, portion of C) and Heel of circular (bottom portion of B), Round (B) | |
| Leg, butt portion (D, portion of C) and Sirloin Tip (C), Rump (top portion of B), Sirloin (D) | |
| Veal flank | No further breakdown (Yard) |
| Veal loin | Loin (Due east) |
| Rib (or rack) (F) | |
| Veal shoulder | Shoulder arm (J) |
| Shoulder blade (H) | |
| Neck (I) | |
| Veal breast | No further breakdown (K) |
| Veal front shank | No further breakdown (L) |
The sub-primals are cut further into retail or eatery cuts as shown in Table 29.
| Primal | Sub-Primal | Retail Meat Sales Cuts | Restaurant Cuts | Alternating Names |
| Veal leg | Shank | Veal shank crosscut | Osso-bucco | |
| Leg, butt portion | Veal inside round | Cutlets, | Veal top round | |
| Veal outside round | Veal lesser round | |||
| Veal leg cutlets (breaded) | Schnitzel | |||
| Sirloin tip | Veal sirloin tip | Veal knuckle | ||
| Sirloin | Veal summit sirloin | Veal hip | ||
| Veal flank | Ground, sausage | Ground veal | ||
| Veal loin | Loin | Veal loin roast | Veal strip loin | Saddle |
| Veal loin chops | Veal T-bone | |||
| Veal tenderloin | Veal tenderloin, medallions | |||
| Rib | Veal rib chops | Veal chop | ||
| Veal rib roast | Veal rack | Hotel rack | ||
| Veal shoulder | Veal shoulder arm | Shoulder roast, chops | Square chuck | |
| Veal shoulder blade | Cubed veal, ground veal | |||
| Veal breast | Veal breast, rolled, stuffed | Breast of veal, cubed veal, ground veal | Brisket | |
| Veal front shank | Veal shank crosscut | Osso-bucco |
The Veal Farmers of Ontario provide a comprehensive veal cut chart (Figure 22) for download.
The CFIA meat cuts manual is an boosted resource that shows each veal cut and location in bang-up detail. It can exist accessed on the CFIA website.
Source: https://opentextbc.ca/meatcutting/chapter/primal-sub-primal-and-secondary-cuts/
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