Beef hind quarter the hindquarter is the posterior portion of the beef side which is separated from the front quarter by a cut passing between the 12th and 13th rib.

Beef hind quarter breakdown. The meat makes perfectly very lean beef mince but is also a very dry cut of meat. Learn how the professionals cut up a beef!. About press copyright contact us creators advertise developers terms privacy policy & safety how youtube works test new features press copyright contact us creators.

The beef animal is broken down into sides. In total, a front quarter of beef will run about. Join me march 22, for the last class in a series of four on a single steer.

Therefore, the approximate cost of a hind quarter of beef is $730.50. The major wholesale cuts fabricated from the. The hindquarter carries most of what we butchers call, the premium cuts.

The chuck, brisket, foreshank, rib, and shortplate are the most. The cost is $4.87/ lb. The steaks from the short loin are cut starting at the rib.

Beef fabrication.into quarters, the forequarter and hindquarter, between the 12th and 13th ribs. Most of the hind leg cuts are of great eating quality with these cuts being the tenderest of the animal. This hindquarter weighed 127 kilograms.

Once boned out, there is a giant pile of meat waiting to be unfolded. If any of the tail portion is trimmed, the lean can be converted to stew meat or ground beef. Between the 12th and 13th ribs, divide the forequarter and hindquarter into quarters.