Sirloin Top sirloin | Loin Tenderloin | Rib Prime rib | Round Rump roast Round steak Plate Skirt steak Chuck Pot roast |
Enzymes in the cattle create a ten day cycle of meat tenderness where the meat will become very tough around day five and tender again at day ten. Eight days after slaughtering the carcasses are cut into the meat that we can identify in the grocery store, such as, ground beef, sausage, and steak. Twenty-four hours after the meat is cut it is ready to be purchased by the consumer. Below are some scenes from Ebersole's Custom Processing, Morrow County, Ohio.
 Chopping beef Photo by Alison Wolfgram |
 Hamburger patties Photo by Alison Wolfgram |
 Sausage press Photo by Alison Wolfgram |
 | Write a story tracing the path of your favorite food or agricultural by-product from the farm to you. |
| Get together with a buddy and brainstorm a list of events that might influence the taste and texture of meat. |
| You are the chef! |
