The Cuts

The Cuts


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PRIMAL CUTS

Sub Primal Cuts - LEG Sub Primal Cuts - MIDDLES CUTS Sub Primal Cuts - SHOULDER
  • Breast
  • Brisket Point
  • Flank
  • Foreshank
  • Foreshank, Center Cut
  • Hind Shank
  • Hind Shank, Center Cut
  • Leg
  • Rib (Rack)
  • Short Loin (Trimmed)
  • Shoulder (Square Cut Chuck)
  • Whole Flank
  • Whole Loin

 

SUB PRIMAL CUTS


Leg

  • Bottom Round (outside)
  • Butt Tenderloin
  • Eye of Round
  • Eye of Round, Trimmed
  • Hind Shank
  • Hind Shank, Center Cut
  • Knuckle (Sirloin Tip)
  • Sirloin Butt (hip)
  • Tenderloin
  • Top Round (inside), Cap on
  • Trim Top Round (inside), Cap off
    BHS

  • Trim Bottom Round, (outside)
  • Trim Knuclke (Sirlon Tip)
  • Trim Sirloin Butt (hip)

 

Middle Cuts

  • Hotel Rack, Chop Ready, Frenched Rib
  • Hotel Rack, Chop Ready (RTS), 6 Ribs
  • Rack, 7 Ribs
  • Ribeye
  • Short Loin (Trimmed)
  • Short Tenderloin (Tip)
  • Striploin
  • Tenderloin
  • Trim Ribeye
  • Whole Flank
  • Whole Loin

 

Shoulder

  • Blade
  • Brisket Point
  • Foreshank
  • Foreshank, Center Cut
  • Neck
  • Shoulder
  • Shoulder Clod

 

RETAIL CUTS

Leg

Top Round (Inside Round)

  • Cutlets
  • Medallions (Inside Round)
  • Roast (Inside Round)
  • Steak (Inside Round)
  • Tied Medallions (Inside Round)

BottomRound (Outside Round)

  • Cutlets
  • Medallions (Outside Round)
  • Roast (Outside Round)
  • Steak (Outside Round)
  • Tied Medallions (Outside Round)

Knuckle Sirlon Tip

  • Cutlets
  • Medallions (Sirloin Tip)
  • Mid-week Roast (Sirloin Tip)
  • Roast (Sirloin Tip)
  • Slices (Sirloin Tip)
  • Steak (Sirloin Tip)
  • Tied Medallions (Sirloin Tip)

Boneless, Sirloin Butt

  • Cutlets
  • Medallions (Sirloin Butt)
  • Roast (Sirloin Butt)
  • Slices (Sirloin Butt)
  • Spider
  • Steak (Sirloin Butt)

Eye of Round

  • Medallions (Eye of Round)

Shank

  • Hind Shank for Osso Buco

Butt Tenderloin

  • Tenderloin Slices
  • Tied Tenderloin Butt Roast

 

Middle Cuts

Rib (Rack)

  • Boneless Rib Chop
  • Butterfly Rib Chop
  • Frenched Rib Chop
  • Hotel Rack, Chop Ready Frenched Rib
  • Rib Chop
  • Rib Roast

Flank

  • Flank Rolled
  • Flank Steak
  • Short & Long Rib

Short Loin (Trimmed)

  • Bavette (Flap Meat)
  • Butterfly Striploin
  • Loin, T-Bone Steak
  • Rib, Wing Steak
  • Striploin
  • Striploin Roast

Short Tenderloin (Tip)

  • Tournedos (Tenderloin)

 

 

Shoulder

Bone In and Boneless Blade Cuts

  • Boneless Shoulder Blade Roast
  • Bottom Shoulder Blade Roast European Cut
  • Shoulder Blade Roast

Shoulder Cuts

  • Boneless Shoulder Clod Roast
  • Cross Rib Roast
  • Shoulder Clod Slices
  • Shoulder Cutlets

Shank

  • Foreshsank for Osso Buco

 

Value Added Cuts

  • Breaded Cutlets
  • Flank Rolled
  • Ground Veal
  • Kabobs
  • Parsley Medallions (Leg)
  • Patties
  • Paupiette
  • Pepper & Spices Medallions (Leg)
  • Pin Wheel Rolls with Ground Veal
  • Pin Wheel Rolls with Spinach & Cheese
  • Pin Wheel Rolls with Vegetables
  • Sausages
  • Stew, Cubes
  • Stir Fry
  • Stuffed Boneless Blade Roast
  • Stuffed Boneless Shoulder Roast
  • Stuffed Striploin
  • Tenderized

 

Variety Meats

  • Blanched Feet
  • Brain
  • Cheeks
  • Heart
  • Kidney
  • Liver
  • Sweetbread
  • Tail
  • Tongue

 

SKELETON