Species for Chuck and Sirloin Wholesale Cuts

Chuck & Sirloin are wholesale cuts of:

Correct Answer: Beef & Carabeef

Chuck and Sirloin are wholesale cuts of beef (cattle) and carabeef (buffalo). Both cattle and buffalo carcasses are divided using similar cut nomenclature.

Beef Wholesale Cuts

• Chuck — shoulder/neck region; tough; rich in collagen; best for slow cooking, stews, ground beef
• Sirloin — loin region (behind ribs, before rump); most tender wholesale cut of beef; contains the most prized cuts: T-bone, porterhouse, strip steak
• Rib — prime rib, ribeye steak
• Round — hindquarter; lean, slightly tough
• Brisket — chest; used for slow cooking and corned beef
• Flank, Plate, Shank — lower/secondary cuts

Most Tender Cut of Beef

• The sirloin (specifically the tenderloin/filet mignon = psoas major muscle within the sirloin) is the most tender cut of the beef carcass.
• Tenderness because psoas major gets very little exercise.