The Cuts
PRIMAL CUTS
- 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
- 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)
- 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
- 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
