Why Are Some Cuts of Meat So Expensive?
By Pierre Mouchette | Real Property Experts LLC
By Pierre Mouchette | Real Property Experts LLC
Expensive Steaks are Tender Steaks
High-end steaks such as ribeye, strip loin, tenderloin, T-bone and Porterhouse steaks come from areas of the animal whose muscles do not get much exercise keeping them tender. The foregoing cuts make up just 8% of the beef carcass, with the other 92% being less profitable.
Tougher Cuts Are Cheaper Cuts
Some of the cuts that have traditionally been less desirable are the ones that come from the round, bottom sirloin, and chuck. This is because these are muscles that get a lot of exercises, making them tough, and there's often a lot of connective tissue holding these muscles together.
How Is the Carcass Used?
High-end steaks such as ribeye, strip loin, tenderloin, T-bone and Porterhouse steaks come from areas of the animal whose muscles do not get much exercise keeping them tender. The foregoing cuts make up just 8% of the beef carcass, with the other 92% being less profitable.
Tougher Cuts Are Cheaper Cuts
Some of the cuts that have traditionally been less desirable are the ones that come from the round, bottom sirloin, and chuck. This is because these are muscles that get a lot of exercises, making them tough, and there's often a lot of connective tissue holding these muscles together.
How Is the Carcass Used?
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% OF CARCASS
38% 34% 20% 8% |
DESCRIPTION / COMMENTS
Least profitable items. Ground Beef and Stew Meat. Waste: bone, fat and trim that cannot be used Short Ribs, Tri-Tip, Flank Steak, Brisket High-end steaks such as Ribeye, Strip Loin, Tenderloin, T-bone, Porterhouse Steaks |
19-05-20