Which type of cuts are known as sub primal cuts?

The term "sub primal cuts" refers to the smaller cuts of beef that are derived from the larger primal cuts. Primal cuts are the large sections of the beef carcass, such as the chuck, round, rib, and loin, which are initially created during the butchering process. Sub primal cuts are then obtained from these primal cuts and can include well-known options like striploins and tenderloins.

These sub primal cuts are significant because they are more manageable for consumers and retailers to handle compared to the larger primal sections. They also represent some of the most desirable cuts in terms of tenderness and flavor, making them popular choices for consumers.

In contrast, whole cuts like round and chuck refer to the larger primal cuts rather than the smaller, more specific sub primal portions. Ground meat products and large beef carcasses also do not fit the classification of sub primal cuts as they either represent processed meat forms or the entire animal itself, rather than smaller segments of muscle.