The beef carcass can be confusing, notes Gregory Bloom, aka the Beef Pro. There are many different names for the same cuts. There are different ways to cut it, especially the chuck. And we don’t see beef carcasses any longer in the back of the retail store meat counter, at the local butcher shop or in a restaurant. The innovation and implementation of boxed beef was a great benefit for the ease of handling, sanitation and wet aging of beef, but with fewer beef quarter carcasses in the marketplace, people have forgotten or never learned beef parts. Just ring the bell at your local meat counter and ask the “butcher” about a beef cut and see the blank look on his face as he reaches for his Smartphone to aid him in answering your questions. Retail meat cutters don’t cut beef from carcasses any longer, so how should they know?

In the first of a series of short, non-technical videos on the beef carcass, the Beef Pro simplifies the beef carcass. Viewers can now learn where the flank, skirt, ribeye, hanger steak and gooseneck come from, without giving up their lunch hour. The video can be seen at

For more information, visit The Beef Pro at www.thebeefpro.comor e-mail

Source: The Beef Pro