Beef..how do you explain prime,choice, good,canner,cutter.ect. to a customer.what is the most acurate answer?

Question

also what is a yankee roast,football roast and a short cut of the rump steak.Please be as specific as you can.Thank you in advance for your experienced answer

Answer 1

Prime=highest fat content and the most expensive and most tender( beef  is graded on fat content, the higher the better( marbling)

High-choice 2nd best--good marbling

Choice--most popular--fair marblig

Select--very lean-tough--cheaper.

heres a great site

give it a minute to download

http://www.grillmeats.com/beef_list.htm

Rump is actually the rear of the steer.

very lean and very tough.

Good for pot roast and anything that needs long stewing or cooking times. For a steak, You would need great teeth with that one.They usually put steaks made with that cut through a tenderizing machine which sliver the meat to help tenderize it.

Usually refered to as "Minute Steaks" because you have to cut them very thin is order for them to be somewhat  tender.

Yankee pot roast is made with bonless chuck( the neck of the beef) again good for stews and pot roasts but better marbling then rump which is just one solid piece of muscle.

Oh yes, I forgot the football roast.

I can shape almost any cut into a football shaped roast especially top round( no doubt thats what it is).

Some butcher shop must have conjured up the name.

In Reality is just a Roast beef from the top round( rear of the steer above the rump).

Huge piece of meat.

Quite easy to do.

This cut is roasted and not potted.

Answer 2

Here is a wonderful guide for beef cuts:

http://www.gourmetsleuth.com/beefcuts.ht...

~~EDIT:

Yankee Pot Roast

Ingredients:

    * 4 to 5 pounds beef roast

    * 1 tablespoon shortening

    * salt

    * 1/4 cup water

    * 1 medium onion, sliced

    * 1 cup diced rutabaga or turnip

    * 1 cup diced carrots

    * 1 cup diced potatoes

    * 1/4 cup sliced celery with leaves

    * 2 teaspoons dried parsley flakes

    * salt and pepper to taste

Preparation:

In Dutch oven or heavy kettle, brown meat on all sides in hot shortening. Sprinkle with salt. Add water and sliced onion. Cover and simmer for 3 to 4 hours. Add remaining ingredients; simmer for 30 minutes more, or until vegetables are done. Remove meat and thicken liquid with flour and water paste To thicken: Stir a few tablespoons of water into a few tablespoons of flour and stir until smooth. Stir hot liquid while adding small amounts of flour paste until thickened as desired. Taste and season Yankee pot roast with salt and pepper to taste.

~~No clue about a Football Roast...sorry!  :(