Section 1, Lecture 7

Beef Round Primal

Prerequisite:  Beef Sirloin Primal Lesson

Earn Range® Meat Cutter Beef Round Primal competency badges by completing the Beef Round Primal Meat Cutter course, participating in course activities and passing required course assessments.

Skills

  • The student will be able to identify the location and describe the features of the Round primal and subprimals.
  • The student will learn basic cutting methods and techniques for the Round primal, subprimals and retail cuts.
  • The student will learn the yield contribution of the Round to the beef carcass, and the importance of these data in understanding the value of the primal and subprimals.
  • The student will identify the key bones of the Round primal and understand how to use these landmarks to make the correct cuts.
  • The student will become familiar with the IMPS numbers of the Round subprimals.
  • The student will become familiar with the Latin muscle names of the Round retail cuts.
  • The student will understand the merchandising options available when cutting the Round primal and subprimals.
  • The student will learn to cut the Round primal into its subprimals and retail cuts.

Course Activities & Aids

  • 10 Knowledge Check Questions – throughout lesson to support learnings
  • 8 Instructional Cutting Videos with Kari Underly
  • Cut Steps and Cutting Descriptions to support the video
  • Interactive Icons and Charts, Drag & Drop
  • Cutter and Merchant Details for Round Subprimals
  • Cut Charts & Study Aids
  • 8 Competency Badges

Course Assessments

  • Ten-item Random Question Round Quiz  – Must pass with  80% accuracy.
  • Ten-item Random Question Top Round Quiz  – Must pass with  80% accuracy.
  • Ten-item Random Question Bottom Round Quiz  – Must pass with  80% accuracy.
  • Ten-item Random Question Round Sirloin Tip Quiz  – Must pass with  80% accuracy.

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Beef Checkoff,  © Jennifer Marx Photography, © Adobe Stock Art

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