- Types:
- show 15 types...
- hide 15 types...
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chuck
the part of a forequarter from the neck to the ribs and including the shoulder blade
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chuck short ribs
between the chuck and the brisket
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plate
the thin under portion of the forequarter
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flank
a cut from the fleshy part of an animal's side between the ribs and the leg
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beef loin
cut of meat from a loin of beef
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wedge bone
part of the sirloin nearest the rump
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flat bone
part of the sirloin next to the wedge bone
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pin bone
part of the sirloin between the flat bone and the porterhouse
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sirloin tip
a cut of beef from the upper end of the sirloin
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blade
a cut of beef from the shoulder blade
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beef neck
a cut of beef from the neck of the animal
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short ribs
cut of beef containing rib ends near the sternum
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round
a cut of beef between the rump and the lower leg
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rump
fleshy hindquarters; behind the loin and above the round
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aitchbone
a cut of beef including the H-shaped rump bone
