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    Beef Cuts

    Uploaded by

    barry_wang_1
    1. The document provides information about basic beef cuts, listing various cuts from different parts of the cow including shin, topside, knuckle, rump, tenderloin, skirt, striploin, cube roll, blade/chuck, and brisket. 2. Each section lists specific cut names and how they are typically prepared or sold (e.g. shin bone in for osso bucco, topside steak, rump medallion). 3. A total of 10 beef cut sections are outlined, with various steak, roast and other options shown for each primary cut location.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Beef Cuts

    Uploaded by

    barry_wang_1
    122 views1 page
    1. The document provides information about basic beef cuts, listing various cuts from different parts of the cow including shin, topside, knuckle, rump, tenderloin, skirt, striploin, cube roll, blade/chuck, and brisket. 2. Each section lists specific cut names and how they are typically prepared or sold (e.g. shin bone in for osso bucco, topside steak, rump medallion). 3. A total of 10 beef cut sections are outlined, with various steak, roast and other options shown for each primary cut location.

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    1. The document provides information about basic beef cuts, listing various cuts from different parts of the cow including shin, topside, knuckle, rump, tenderloin, skirt, striploin, cube roll, blade/chuck, and brisket. 2. Each section lists specific cut names and how they are typically prepared or sold (e.g. shin bone in for osso bucco, topside steak, rump medallion). 3. A total of 10 beef cut sections are outlined, with various steak, roast and other options shown for each primary cut location.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    122 views1 page

    Beef Cuts

    Uploaded by

    barry_wang_1
    1. The document provides information about basic beef cuts, listing various cuts from different parts of the cow including shin, topside, knuckle, rump, tenderloin, skirt, striploin, cube roll, blade/chuck, and brisket. 2. Each section lists specific cut names and how they are typically prepared or sold (e.g. shin bone in for osso bucco, topside steak, rump medallion). 3. A total of 10 beef cut sections are outlined, with various steak, roast and other options shown for each primary cut location.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    B E E F BASIC CUTS

    1. Shin 2. Silverside/Topside 3. Knuckle


    1

    2
    3
    Shin Boneless Topside Roast Topside Mince Beef Strips Master Trim Knuckle Medallion
    (Gravy beef)
    4

    5 6
    Shin bone in Topside Steak Silverside Master Trim Round Minute Steak Round Steak
    (Osso Bucco) Satay Beef Burger Minute Steak Warm Beef and Pasta Salad

    4. Rump 5. Tenderloin 6. Skirt


    Eye Fillet
    Centre Cut
    8
    10

    Master Trim Rump Master Trim Rump Master Trim Rump


    Minute Steak Medallion Centre Steak
    Butt Fillet
    9

    1 Skirt Steak
    Diced Beef (prepared from Rump Roast Rump Steak Fillet Steak
    Mustard Beef with Tuscan Salad rump, sirloin, rib eye, fillet) Honey Soy Beef

    7. Striploin 8. Cube Roll 9. Blade/Chuck 10. Brisket

    Striploin Roast T-bone Steak Cube Roll (Scotch Fillet) Rib Cutlet Oyster Blade Steak Master Trim Blade Minute Steak Master Trim Blade Steak Blade Steak bone in

    Rolled Brisket
    Striploin Steak bone in Striploin Steak boneless Standing Rib Roast Rib Eye Roast Blade Steak boneless Chuck Steak Diced - Round, Skirt, Blade Roast
    (Porterhouse) (New York cut) (Cube (Cube Roll)
    Roll)Raan Drumsticks
    Indian Chuck, Boneless Shinand Herb Crusted Rack
    Mustard
    T01-002

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