Fabrication

Fabrication is the butcher's term for breaking down larger cuts of meat into smaller, retail-ready portions. When a side of beef arrives at a butcher shop, it comes as primal cuts (chuck, rib, loin, round, etc.). Fabrication is the skilled process of turning those primals into the steaks, roasts, stew meat, and ground beef you see in the case.

The Hierarchy: 1. Carcass → split into sides (left and right) 2. Sides → broken into primal cuts (8 primals) 3. Primals → divided into sub-primals 4. Sub-primals → fabricated into retail cuts (steaks, roasts, etc.) 5. Trim → collected for grinding or further processing

Key Fabrication Skills: - Seam cutting: Following the natural seams between muscles (connective tissue) to separate them cleanly. This is how you get individual muscles like the flat iron or tri-tip. - Steak cutting: Portioning muscle into uniform steaks of consistent thickness - Frenching: Cleaning the bone on rib chops or racks for presentation - Trimming: Removing silverskin, excess fat, and connective tissue - Tying: Trussing roasts for even cooking

Why It Matters to You: Understanding fabrication helps you buy smarter. A whole sub-primal (like a strip loin or whole tenderloin) costs significantly less per pound than pre-cut steaks. If you're comfortable with a sharp knife, buying larger cuts and fabricating them yourself can save 30–50%. A whole PSMO tenderloin at $22/lb breaks down into filet mignon steaks that would cost $35–$50/lb pre-cut.

The Lost Art: Real fabrication — breaking primals from a hanging carcass — is increasingly rare. Most retail butchers today receive boxed beef (sub-primals in vacuum-sealed bags) and fabricate from there. Only a handful of shops still break whole carcasses.