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Beef and lamb cuts with their suggested menu use and cooking methods employed for each cut.
1. Primal and sub Primal cuts of Beef
? After the steer is slaughtered it is cut into four pieces for easy handling. This is done by splitting carcass down the backbone into the four quartered(the front portion)and hind quarter by cutting along the natural curvature between the 12th and 13th ribs.
? The primal cuts of beef are the chunk, brisket and shank, rib, short plate, short loin, sirloin, flank and round.
a) FOREQUARTER
i) Chunk
This is the decimal shoulder
It contains a portion of the backbone, five ribbons and portions of the blade and arm bones...
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