know your product

Courtesy Mark Stanvick, here are links to two versions of the USDA specifications for cuts of beef. The first one dates from 1996, and has great pictures. The second one is newer (2010), lost all its pictures sadly but lists some trendy cuts (flat iron, hanger) that apparently cows just recently started growing. Anyways, a good resource for anyone looking for a lesson in what’s in their butcher’s case.

http://www.chefs-resources.com/files/Meat-Buyers-Guide-PDF/IMPS%20Beef%20Guide.pdf

http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3003281

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