Beef Cuts:: Difference between revisions

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*[[Topside roast|Topside roast]]  
*[[Topside roast|Topside roast]]  
*[[Topside steak|Topside steak]]
*[[Minute Steak]]
*[[Minute Steak|Minute Steak]]  
*[[Eye Round - Girello|Eye Round - Girello]]
*[[Eye Round - Girello|Eye Round - Girello]]



Revision as of 23:58, 31 March 2023

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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