Fabrication takes place when the carcass is to cut smaller cuts of beef. Subprimal cuts are taken from primal cuts, which are the first major cuts taken after butchered beef is quartered. Retail fabricated beef cuts are taken from subprimal cuts. Retail cuts include everything from Filet Mignon and ribeye steaks to flank steak, stew meat and the organ meats.
We go inside a processing facility to see how a beef carcass is broken down into its component retail cuts.