CUTS

BEEF PRIMAL CUTS

Topside

Topside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick Flank and Silverside. The pizzle butt, fibrous tissue and inguinal lymph node and surrounding fat are removed. Points requiring specification: • Erector muscle removed. • Connective tissue removed. • Femoral blood vessels removed.

Topside

Outside FLAP

Outside Flat is prepared from an Outside (item 2030) by the removal of the Outside Flat along the natural seam between the Eye Round (M. semitendinosus) and the Outside Flat (M. gluteobiceps). Point requiring specification: • Heavy connective tissue (silver skin) on ventral side removed.

Knuckle

Knuckle is prepared from a Thick Flank (item 2060) by removing the cap muscle (M. tensor fasciae latae) and associated fat and subiliac lymph node. Point requiring specification: • Specify degree of exposure of ball tip muscles at Rump end

Cube Roll

Cube Roll is prepared from a Forequarter (item 1063) and consists of the M. longissimus dorsi and associated muscles underlying the dorsal aspect of the ribs (caudal edge of the 4th rib to the 13th rib inclusive). Points requiring specification: • Specify: rib number and rib location. • Lip (M. iliocostalis) retained.

Striploin

Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank. The Flank is removed at a specified distance from the eye muscle (M. longissimus dorsi) at both cranial and caudal ends. Points requiring specification: • Rib number required. • Distance from eye muscle. • Intercostals removed. • Supraspinous ligament removed. • M. multifidi dorsi muscle removed.

Tenderloin

Tenderloin is prepared from the Hindquarter and is removed in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium. The side strap muscle (M. psoas minor) remains attached. Points requiring specification: • Fat cover removed. • Silver skin removed. • M. iliacus (adjacent to side strap) removed.

D-Rump

D-Rump is prepared from a Rump (item 2090) by the removal of the tail (Flank) by a cut following the natural seam between the M. tensor fasciae latae and the M. gluteus medius removing all of the tail from the lateral surface. Point requiring specification: • Heavy connective tissue removed.

Rostbiff

Rostbiff is prepared from a Rump (item 2090) by the removal of M. tensor fasciae latae, M. gluteobiceps and the M. sacrocaudalis along the natural seam. The periosteum and associated fats are removed. Point requiring specification: • Heavy connective tissue removed.

Rump Cap

Rump Cap is prepared from a Rump (item 2090) by removal of the cap muscle (M. gluteobiceps) along the natural seam. Points requiring specification: • Denuded of all external fat. • Silver skin removed.

Flap Meat

Flap Meat is prepared from the Internal Flank Plate (item 2203). The thin tapered ends of the muscle are trimmed.

Flank Steak

Flank Steak is prepared from a Thin Flank and is the flat lean fleshy portion of the M. rectus abdominis, and is further prepared by stripping the serous membrane and connective tissue from the muscle.

Chuck Eye Roll

Chuck Eye Roll is prepared from the Chuck Roll (item 2275) by removing a portion of the M. serratus ventralis at approximately 75mm from the ventral edge and cut parallel to the vertebral column.

Bolar Blade

Bolar Blade is prepared from the Blade (item 2300) by the removal of the M. infraspinatus and M. trapezius lying caudal to the humerus, the Bolar Blade includes a large portion of the triceps group of muscles. Points requiring specification: • M. cutaneus trunci removed. • M. latissimus dorsi removed

Brisket Point End Deckle Off

Brisket Point End Deckle Off is prepared from a Brisket (item 2323) by the removal of the Navel End portion following the caudal edge of the specified rib. The Deckle is removed from the Point End along the natural seam together with associated fat and intercostals. The fatty tissue located between the pectoral muscles is completely removed. Points requiring specification: • Rib number and rib location. • M. cutaneus trunci removed

Brisket Navel End

Brisket Navel End is prepared from a Brisket (item 2323) by the removal of the Point End and following the caudal edge of the specified rib. Points requiring specification: • Rib number required. • Intercostals removed.

Short Rib Meat

Short Rib Meat is the thickest portion of the M. serratus ventralis covering the 5th to the 8th ribs and following the dorsal cutting line of the Brisket. Short Rib Meat can be prepared from any portion of the serratus muscle and cut to any specific size as agreed between buyer and seller. All visual fat is removed. Points requiring specification: • Silver skin removed. • Specify the ventral and dorsal cutting line. • Rib number required.

Chuck Rib Meat

Chuck Rib Meat is prepared from a Chuck (item 2260) and is the portion of the M.serratus ventralis muscle remaining over the ribs after removal of the Chuck Roll and is a wedge shape. Point requiring specification: • Rib number required.

Chuck Tender

Chuck Tender is a conical shape muscle lying lateral to the blade bone on the cranial edge of the scapular spine and is removed from the Forequarter following the natural seam. Point requiring specification: • Connective tissue removed.

Tri Tip

Bottom Sirloin Triangle (Tri-Tip) is the portion of the triangle shape muscle (M. tensor fasciae latae) separated from the Rump (item 2090) along the natural seam between the M. tensor fasciae latae and the M. gluteus medius muscles. Points requiring specification: • Denuded of all external fat. • Connective tissue removed.

Intercostal

Alternative description: RIB FINGERS Intercostal muscles are derived from and in between the ribs of the Hindquarter and Forequarter. Specific primals can also be used to prepare Intercostals. Where a complete (or portion) of the intercostal muscle is packed, the specification must describe the method of identifying that portion as being incomplete i.e. portion, pieces, small etc. Point requiring specification: • Specify minimum length of muscle.

Inside Skirt

Inside Skirt (M. transversus abdominis) is located on the inside of the abdominal wall of the Hindquarter and extends to the Naval End portion of the Brisket. The peritoneum and fat flakes are removed. Points requiring specification: • Hindquarter and/or Forequarter portion included. • Membrane covering removed.

Thin Skirt

Thin Skirt is the costal muscle portion of the diaphragm. All white tendinous tissue not covering lean red muscle is removed. Point requiring specification: • Fat and membrane covering removed.

Thick Skirt

Thick Skirt is the lumbar portion of the diaphragm. All connective tissue, membrane and fat are removed. Point requiring specification: • Membrane removed.

Oyster Blade

Oyster Blade is prepared from a Blade (item 2300) by the removal of the Bolar Blade (triceps group) along the natural seam from the M. infraspinatus. Points requiring specification: • M. trapezius removed. • Periosteum removed.

Rib Cap

Rib Cap is prepared from the Rib Cover (M. trapezius) and a portion of the (M. latissimus dorsi) removed along the natural seam and is the lateral surface covering of the Cube Roll. Where specified all visual fat, membrane and associated tissue are removed from the meat surface. Points requiring specification: • Silver skin removed. • Removal of the M. trapezius.

Neck

Neck is prepared from a bone-in Neck (item 1630). Bones, cartilage, exposed tendons and ligamentum nuchae are removed. Point requiring specification: • Ligamentum nuchae retained

Shin Shank

Shin/Shank is prepared from the muscles of the fore and hind legs, namely the extensor and flexor group of muscles. In addition, the Shin/Shank pack can include the Heel Muscle (M. gastrocnemius). Points requiring specification: • Connective tissue and skin removed. • Fore or Hind. • Sinews/tendons removed. • Specify muscle content i.e. Heel muscle (only)