Identify the wholesale cuts of beef and name a retail cut that is derived from each of the wholesale cuts. Also indicate what cooking technique you would use for the retail cut


Rib, short loin, sirloin, chuck, round, flank, short plate, briskets, and foreshank are all examples of wholesale cuts. Sirloin steak is one example of a retail cut. Sirloin steak should be broiled, pan-broiled, or pan-fried.

Nutritional Science

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