1100
1100
1110
1120
1200
1210
1210
1220
1310
1320
1320
1330
1330
1400
1410
1440
1450
1460
1500
1510
1530
1540
1550
1550
1560
1560
1560
1560
1580
1600
1610
1620
1640
1700
1710
1720
1800
1820
1830
1850
1860
2100
2110
2200
2210
2212
2220
2230
2240
2250
2260
2270
2280
2310
2320
2330
2410
2420
2430
2440
2450
2460
2510
2520
2530
2540
2610 |
Shin Shank
Hindshank
Heel meat
Achilles plus hind tendon
Topside
Inside
Inside Cap off 100VL
Inside Cap off, trimmed to the 'blue'
Outside
Flat
Flat 100VL
Eye round
Eye round 100VL
Thick flank
Knuckle
Eye of knuckle
Under cut
Knuckle cover
Sirloin Butt
D-Rump
Rostbiff (Rumpheart)
Eye of Rump
Rump Centre
Sliced for steaks
Rump Cap denuded
Beef Strips
Diced beef
Mince
Tritip
Shortloin
Shell-loin (bone-in)
Striploin: Standard
Striploin: Chain muscle, silverskin off, steak ready
Tenderloin - side muscle-on
Tenderloin - side muscle off
Butt tenderloin
Thin flank
Thin skirt
Internal flank plate
Flap meat
Foreshank (bone-in)
Fore shin conical
7 Rib Set
Ribs Prepared
Ribs Prepared Frenched
Spencer Roll 7 Rib
Cube Roll 7 Rib Lip-On
Cube roll/Ribeye roll
Short ribs
Spare ribs (Back ribs)
Intercostals (Rib fingers)
Short rib meat
Blade (Clod)
Bolar blade
Oyster blade
Square cut chuck 5 Rib
Chuck roll: cap-on 5 Rib
Chuck Eye Roll 5 Rib
Chuck tender
Neck
Neck chain
Brisket Point end
Brisket Point end - deckle off
Brisket Point end Pectoral (Razor Trim)
Brisket Navel end
Paddywack |
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