← Glossary
Sub-Primal
A secondary division of meat from primal cuts, often sold to restaurants or further processed into retail cuts.
Sub-Primal: The Intermediate Division
A sub-primal is a secondary division of meat derived from primal cuts. These intermediate portions are often sold to restaurants or further processed into retail cuts. Sub-primals represent a balance between the large primal cuts and individual retail portions.
Relationship to Primals
Sub-primals are created by:
- Further division: Breaking down primal cuts into smaller sections
- Muscle separation: Following natural boundaries within primals
- Market specification: Creating portions that meet specific demand
- Efficiency optimization: Balancing size with usability
Common Examples
Typical sub-primals include:
- Strip loin: From the beef loin primal
- Tenderloin (PSMO): Peeled, side muscle on tenderloin
- Ribeye roll: From the rib primal
- Top round: From the round primal
Commercial Applications
Sub-primals serve several purposes:
- Restaurant sales: Appropriate size for commercial kitchens
- Further processing: Base for creating individual cuts
- Inventory management: Intermediate portioning level
- Value preservation: Maintaining cut integrity
Benefits
Using sub-primals provides:
- Reduced waste: More precise portioning
- Cost efficiency: Economical shipping and storage
- Quality maintenance: Preserving cut characteristics
- Processing flexibility: Adaptable to market needs