[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-565226-105":53,"doc-detail-565226-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","beef-chart-wholesale-and-retail-cuts","Beef Chart - Wholesale and Retail Cuts","","This comprehensive beef chart provides a detailed breakdown of wholesale and retail cuts of beef, serving as an authoritative reference for professional butchery and culinary education. The document outlines the standard anatomical divisions of a beef carcass, identifying eleven primary wholesale sections including the round, rump, loin end, short loin, rib, chuck, brisket, plate, flank, and shanks. Each category is further subdivided into specific retail preparations, such as various steaks, roasts, and stew meats, facilitating precise identification and usage of different muscle groups. Additionally, the chart includes a percentage-based yield analysis for each wholesale cut relative to total carcass weight, offering essential insights for supply chain management and meat processing efficiency. As an archived educational resource, it maintains high historical significance for standardizing meat industry terminology and portion control practices within the United States Department of Agriculture regulatory framework.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/beef-chart-wholesale-and-retail-cuts/565226/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/beef-chart-wholesale-and-retail-cuts/565226.png","ImageObject",442,249,{"name":88,"@type":89},"Hazel","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-22","2026-10-12",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",8,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What are the primary wholesale cuts of beef shown?","Question",{"text":109,"@type":110},"The document identifies eleven major sections including the hind shank, round, rump, loin end, short loin, rib, chuck, fore shank, brisket, plate, and flank.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"How is the yield of beef cuts determined?",{"text":114,"@type":110},"The yield is calculated as a percentage of the total carcass weight, providing a standardized distribution for both forequarter and hindquarter sections.",{"name":116,"@type":107,"acceptedAnswer":117},"What is the purpose of this beef chart?",{"text":118,"@type":110},"This chart serves as a professional reference guide for identifying specific cuts of beef for roasting, steaks, or ground meat preparation, following standardized butchery practices.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},565226,1792104514,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":76,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":9},137441390410,"https://ap-avatar.wpscdn.com/avatar/2000252f4ab5702993?_k=1776741390130283984","# Historic,archived document\n\nОо пос аооипе оолепЕгёПесъ ЬтёпСcaie kroecga,pala,ar pa","cbCaiiWGrrnwORIw","https://ap.wps.com/l/cbCaiiWGrrnwORIw","pdf",12808962,"English","# Wholesale Beef Cuts\n## Retail Subdivisions and Yields","[{\"question\":\"What are the primary wholesale cuts of beef shown?\",\"answer\":\"The document identifies eleven major sections including the hind shank, round, rump, loin end, short loin, rib, chuck, fore shank, brisket, plate, and flank.\"},{\"question\":\"How is the yield of beef cuts determined?\",\"answer\":\"The yield is calculated as a percentage of the total carcass weight, providing a standardized distribution for both forequarter and hindquarter sections.\"},{\"question\":\"What is the purpose of this beef chart?\",\"answer\":\"This chart serves as a professional reference guide for identifying specific cuts of beef for roasting, steaks, or ground meat preparation, following standardized butchery practices.\"}]","Beef Chart - Wholesale and Retail Cuts | PDF",1791849202]