Fabricated Cuts

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Primal cuts are fabricated into smaller cuts for roasts, steaks, chops, cutlets, stewing meat, ground meat, and so forth, according to individual customer requirements and, if applicable, IMPS/NAMP specifications.
The amount of trim and exact specifications can have many variations. For example, a beef primal rib can be trimmed and prepared for roasting at least nine ways.

Portion-controlled cuts are ready-to-cook meats cut according to customer’s specifications. Steaks and chops are ordered either by weight per steak or by thickness. Portion-controlled cuts require the least work for the cook of all meat cuts. They are also the most expensive per pound of all categories of cuts.