Beef Cuts:: Difference between revisions
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Revision as of 00:05, 1 April 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
- Tenderloin steak – (Commercial cookery menu term - Filet Mignon)
- (Tournedos - commercial cookery menu term)
- Butt Fillet (Commercial cookery menu term - Chateaubriand)
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
- Rib eye - Scotch fillet steak
- Rib eye – Scotch fillet roast
- Standing rib roast
- Rib cutlet - Rib eye on the bone
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