Behind your beef – Decoding the beef primals 

Trick question… they all are.

Now, match each cut to its respective primal: chuck, loin or rib. Got that? And which should be braised and which broiled? Should you marinate or dry rub? Has it been aged?

As a cattleman or woman, you spend every day with the animals that produce this meat. Still, there’s no shame in admitting it if you did not score well on the quiz.

We have dozens of employees who spend each day explaining the intricacies of the beef carcass to chefs, meat sales forces and culinary educators. Throughout the year we invite hundreds of people to our Education and Culinary Center to get up close and personal with beef fabrication. We know that education=selling power.

Unfortunately, Wooster, Ohio, is a ways from many of the farmers and ranchers who supply our brand. But if you want a little behind-the-scenes look at some of the meat science topics they cover, then follow along the next several weeks as we’re going to give you a look at what’s going on under that hide in this series: Behind your beef.

First, meet your instructor, Dr. Phil.

(To learn more about why he’s our chosen guide, check out this post on our consumer site: Face of the mad meat scientist.)

Now, for our first lesson:

Any questions for the instructor? We’ll be sure to pass them on to Dr. Phil.

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