What 5 cuts make up 90% of foodservice
service 90% of all the beef sold comes from only five cuts. By understanding these five
cuts we will be ahead of the game.
The inside round is the most used piece of
meat by chefs and food service operators. It represents a full 40%. The outside, sometimes
referred to as gooseneck, is sometimes substituted if there is a big price difference.
Rib Eyes represent 25%,
New York Strips represent 10%,
Top Butts represent another 10% and
Tenders represent 05%.