Fabricating Beef Subprimals for Retail Sale

Valuable guidelines for portioning the subprimal cuts of meat.

Get a hands-on view and tutorial about turning large meat cuts (subprimals) into steaks and roasts for retail sale. From general instructions for forequarter, hindquarter and ribbing fabrication, to a more detailed look at chuck eyes, ribeyes, sirloin, shoulder cuts and more, this video series shows you the proper technique to prepare larger cuts for your customers. Some clips end with suggested serving tips, so be sure to watch the whole piece as you learn to sharpen your skills.