BEEF
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MODULE 8
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PRODUCT INFORMATION, ROASTS
Nutrition Lean List – Pot Roasts
The leanest beef pot roasts, in order from most lean, are:
n
Beef Chuck, Shoulder (Clod), Arm
n
Beef Round, Knuckle (Tip)
n
Beef Round, Outside Round
n
Beef Round, Eye of Round
n
Beef Round, Bottom Round, Heel
User’s Guide/Grid – Pot Roasts
Individual Cut Information – Pot Roasts
Chuck
114, 114C
Beef Chuck, shoulder (Clod)
114E
Beef Chuck, shoulder (Clod), Arm Roast PsO1
(Beef Clod Heart or Beef Shoulder
Center Roast)
n
Weighs 13 to 21 pounds; contains two major muscle groups that are among the top five
most tender muscles in the entire carcass
n
114E consists of the large muscle system of the thick end of the clod; menu as mock
brisket or pot roast
n
Offers operators value because it’s an economical cut that can be used in a variety of
entrees – pot roasts, stews, soups, stroganoff, shredded fillings for tacos and sandwiches
11
Classic Beef Dishes
Beef Round Knuckle:
167, 167A
Beef Eye Round:
171C
Beef Bottom (Gooseneck):
170, 170A
Beef Bottom Round (Flat):
171C
Beef Chuck
s
houlder Clod:
114, 114C
Beef Chuck Eye Roll:
116A, 116D
Beef Brisket:
120, 120A, 120B, 120C
Beef
s
hort Ribs:
1123, 123, 123A,B,C,D, 130
Brisket – Jewish Style,
BBQ
X
Pot Au Feu,
New England Boiled Dinner,
Yankee Pot Roast,
Beef En Daube
X
X
X
X
X
X
X
X
