File:Beef-carcass.jpg and Beef Cuts:: Difference between pages

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'''Bold text''' '''[[Image:Beef carcass.jpg|frame|right|Beef carcass.jpg]]'''


'''Australian: Click name of individual cut for image and alternative country names.'''
==== Primary. '''Beef Shin (Chart. 1) '''- Cuts and their names  ====
*[[Boneless Shin - Gravy Beef|Boneless Shin - Gravy Beef]]
*[[Shin bone-in – Osso Bucco|Shin bone-in – Osso Bucco]]
==== Primary. '''Beef Silverside / Topside (Chart. 2)'''- Cuts and their names  ====
*[[Topside roast|Topside roast]]
*[[Eye Round - Girello|Eye Round - Girello]]
==== Primary '''Beef Knuckle (Chart. 3)'''- Cuts and their names  ====
*[[Eye of Knuckle|Eye of Knuckle]]
*[[Knuckle medallion|Knuckle medallion]]
==== Primary '''Beef Rump (Chart. 4) '''- Cuts and their names  ====
*[[Rump Steak|Rump Steak]]
*[[Rump Roast|Rump Roast]]
*[[Rostbif|Rostbif]]
*[[Rump medallion|Rump medallion]]
*[[Rump cap|Rump cap]]
*[[(Commercial cookery menu term - Point Rump)|(Commercial cookery menu term - Point Rump)]]
==== Primary. Beef Tenderloin '''(Chart. 5)''' – (Commercial cookery term Long Fillet – Beef Fillet) Cuts and their names  ====
*[[Tenderloin steak – (Commercial cookery menu term - Filet Mignon)|Tenderloin steak – (Commercial cookery menu term - Filet Mignon)]]
*[[(Tournedos - commercial cookery menu term)|(Tournedos - commercial cookery menu term)]]
*[[Butt Fillet (Commercial cookery menu term - Chateaubriand)|Butt Fillet (Commercial cookery menu term - Chateaubriand)]]
==== Primary Flank steak '''(Chart. 6)''' - Cuts and their names  ====
*[[Flank steak|Flank steak]]
==== Primary. Beef Striploin '''(Chart. 7)''' - Cuts and their names  ====
*[[Sirloin – Porterhouse – Yew York – Entrecote|Sirloin – Porterhouse – New York – Entrecote]]
(Commercial cookery menu term – Entrecote minute)
*[[Sirloin roast|Sirloin roast]]
*[[T Bone|T Bone]]
*[[Beef short ribs – Spare ribs|Beef short ribs – Spare ribs]]
==== Beef Cube Roll '''(Chart. 8)''' -Cuts and their names  ====
*[[Rib eye - Scotch fillet steak|Rib eye - Scotch fillet steak]]
*[[Rib eye – Scotch fillet roast|Rib eye – Scotch fillet roast]]
*[[Standing rib roast|Standing rib roast]]
*[[Rib cutlet - Rib eye on the bone|Rib cutlet - Rib eye on the bone]]
==== Primary. Beef Blade '''(Chart. 9)''' -Cuts and their names  ====
*[[Blade roast|Blade roast]]
*[[Oyster Blade|Oyster Blade]]
*[[Bone in blade steak|Bone in blade steak]]
*[[Y bone steak|Y bone steak]]
*[[Chuck|Chuck]]
==== Beef Brisket '''(Chart. 10)''' -Cuts and their names  ====
*[[Rolled Brisket|Rolled Brisket]]
*[[Point end|Point end]]
==== Beef General -Cuts and their names  ====
*[[Diced Beef|Diced Beef]]
*[[Stir fry|Stir fry]]
*[[Beef Mince|Beef Mince]]
==== [[Australian_beef_cuts|Australian beef cuts]] ====
We acknowledge Meat and Livestock Australia for most images shown in individual cuts

Revision as of 00:05, 1 April 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

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