Beef Worksheet  & Project 

List the different Cuts of meats within the Primal Cuts Of Beef  draw a picture of each one.
Once you have completed the Beef Mapping make a cookbook that uses one of the cuts of beef within the primal cut.  The cookbook should include Illustrations, Ingredients and Directions.  Identify the cut of Beef you are using in the top right corner.

Be sure to include;

the name of the recipe
the ingredients
measurements
the yield
temperatures 
cooking times
detailed directions

Draw examples of each


Plate (4)















Flank (4)















Round (8)
















Sirloin (4)













Fore Shank  (2)









Brisket (2)











Rib (5)













Chuck (8














Short Loin (5)