Beef Cuts:: Difference between revisions

From Chefpedia
Jump to navigation Jump to search
mNo edit summary
No edit summary
Line 1: Line 1:
'''Bold text''' '''[[Image:Beef carcass.jpg|frame|right|Beef carcass.jpg]]'''  
'''Bold text''' '''[[Image:Beef carcass.jpg|frame|right|Beef carcass.jpg]]'''  


'''Australian: Open individual cuts for alternative country names.'''  
'''Australian: Click name of individual cut for image and alternative country names.'''  


==== Primary. '''Beef Shin (Chart. 1) '''- Cuts and their names  ====
==== Primary. '''Beef Shin (Chart. 1) '''- Cuts and their names  ====

Revision as of 23:36, 31 March 2023

Bold text

File:Beef carcass.jpg
Beef carcass.jpg

Australian: Click name of individual cut for image and alternative country names.

Primary. Beef Shin (Chart. 1) - Cuts and their names

Primary. Beef Silverside / Topside (Chart. 2)- Cuts and their names

Primary Beef Knuckle (Chart. 3)- Cuts and their names

Primary Beef Rump (Chart. 4) - Cuts and their names

Primary. Beef Tenderloin (Chart. 5) – (Commercial cookery term Long Fillet – Beef Fillet) Cuts and their names

Primary Flank steak (Chart. 6) - Cuts and their names

Primary. Beef Striploin (Chart. 7) - Cuts and their names

(Commercial cookery menu term – Entrecote minute)

Beef Cube Roll (Chart. 8) -Cuts and their names

Primary. Beef Blade (Chart. 9) -Cuts and their names

Beef Brisket (Chart. 10) -Cuts and their names

Beef General -Cuts and their names

Australian beef cuts

We acknowledge Meat and Livestock Australia for most images shown in individual cuts