Beef carcass
Cuts
1100 Shin Shank
1101 Hindshank
1110 Heel meat
1120 Achilles plus hind tendon
1200 Topside
1210 Inside
1214 Inside Cap off 100VL
1224 Inside Cap off, trimmed to the 'blue'
1310 Outside
1320 Flat
1324 Flat 100VL
1330 Eye round
1334 Eye round 100 VL
1400 Thick flank
1410 Knuckle
1440 Eye of knuckle
1450 Under cut
1460 Knuckle cover
1500 Sirloin Butt
1510 D-Rump
1530 Rostbiff (Rumpheart)
1540 Eye of Rump
1550 Rump Centre
1555 Sliced for steaks
1560 Rump Cap denuded
1567 Beef Strips
1568 Diced beef
1569 Mince
1580 Tritip
1601 Shortloin
1611 Shell-loin (bone-in)
1620 Striploin: Standard
1640 Striploin: Chain muscle, silverskin off, steak ready
1700 Tenderloin - side muscle-on
1710 Tenderloin - side muscle off
1720 Butt tenderloin
1800 Thin flank
1820
1830 Thin skirt
1850 Internal flank plate
1860 Flap meat
2101 Foreshank (bone-in)
2110 Fore shin conical
2201 7 Rib Set
2211 Ribs Prepared
2212 Ribs Prepared Frenched
2220 Spencer Roll 7 Rib
2230 Cube Roll 7 Rib Lip-On
2240 Cube roll/Ribeye roll
2251 Short ribs
2261 Spare ribs (Back ribs)
2270 Intercostals (Rib fingers)
2280 Short rib meat
2310 Blade (Clod)
2320 Bolar blade
2330 Oyster blade
2410 Square cut chuck 5 Rib
2420 Chuck roll: cap-on 5 Rib
2430 Chuck Eye Roll 5 Rib
2440 Chuck tender
2450 Neck
2460 Neck chain
2510 Brisket Point end
2520 Brisket Point end - deckle off
2530 Brisket Point end Pectoral (Razor Trim)
2540 Brisket Navel end
2610 Paddywack
Roll the mouse over the carcass to select the cut, or use the drop-down menu below.
