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Sweetbread (Thymus Gland)
Sweetbread is the glandular part of the Thymus gland from younganimals.
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Heart
Red thoracic offal prepared by removing the auriculae, valvesand pericardium trimming the visceral fat.
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Kidney
Red abdominal offal prepared by removing the kidney capsule, ureter, blood vessels and fat.
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Cheek Meat Papillae Off
Consists of the masseter muscles after removing the membranesand the mouth papillae.
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Tongue (Swiss cut)
Prepared by removal of the hyoid bone, fat, connective tissue andregional lymph nodes.
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Trimmings
Trimmings are those portions of meat remaining after deboning the carcase and preparing the primal cuts.
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Eye of Forequarter
Eye of Forequarter is the longissimus dorsi muscle portion lying along the spinous and transverse processes from the 5 th dorsal vertebra up to and...
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Backstrap
Prepared from a Side and consists of the eye muscle lying along the spinous and transverse processes of the dorsal and lumbar vertebrae.
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Tenderloin
Tenderloin is prepared from the Side by removing the lumbar muscles Psoas Major and Minor in one piece from the ventral surface of the lumbar verte...
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Leg - Chump and Shank off
Boneless Leg, Chump and Shank Off is prepared from a Boneless Leg, Chump On and Shank Off (item 5061) by removing the Chump.
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Leg Cuts
Leg Cuts are prepared from a boneless Leg and separated into four individual primals along the natural seams and trimmed to the specified item numb...
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Leg – Chump on and Shank off
Boneless Leg, Chump On and Shank Off is prepared from a Bone-in Leg, Chump On and Shank Off (item 4802) by the removal of bones, cartilage, tendons...
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Square Cut Shoulder
Boneless Square Cut Shoulder isprepared from a Bone-In Square CutShoulder (item 4990) by theremoval of bones, cartilages, lymphglands and visible s...
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Forequarter
Prepared from a Bone-In Forequarter (item 4970) by the removal of bones, cartilages, lymph nodes and visible ligaments and sinews.
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Side
Prepared from a Carcase (item 4500) by the removal of all bones, cartilage, lymph nodes and all visible ligaments and sinews.
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Foreshank
Hindshank is prepared from aHindquarter and consists of the tibia,tarsus and calcaneal tuber bones andtheir associated muscles.
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Hindshank
Foreshank is prepared from a Forequarterand consists of the radius, ulna, carpusand distal portion of the humerus bonesand their associated muscles.
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Neck
Neck is a bone-in cut composed by the cervical vertebrae and the muscles surrounding them.
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Breast and Flap
Breast & Flap is prepared from a Side by astraight cut starting at the junction of the1st rib and the sternum which goescaudal passing by the r...
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Rib Plate, Breast and Flank
Includes the hole bone-in Rib Plate, Breast and Flank, separated from the back bone at a pre-established distance from the eye muscle.
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Square Cut Shoulder
Square Cut Shoulder is prepared from a Forequarter (item 4970) by removing the Neck between the 3rd and 4th cervical vertebrae.
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Shoulder Oyster Cut
Shoulder Oyster Cut is prepared from aForequarter (item 4970) and consists of thescapular, humerus and foreshank bonestogether with their associate...
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Forequarter
Prepared from a Side by a straight cut through the back bone and Rib Plate along the 5th intercostal space, separating the Fore and Hindquarter.
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RACK
Rack is prepared from a Side by a straight cut through the back bone between the specified ribs separating the Forequarter (4th to 7th ribs); the c...
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Rack Saddle
Rack Saddle is prepared from a Carcase by a straight cut through the back bone between the 5th and 6th ribs and by another cut inmediatly behind th...
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Short Loin Pair (Short Loin Saddle)
A Short Loin Pair is prepared from a Carcase by a straight cut along both sides of the 6 lumbar vertebrae from the lumbo-sacral to the dorso-lumbar...
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Loin - Rib Plate and Flank On
Prepared from a Side by separating the dorso- lumbar region (last eight dorsal and six lumbar vertebrae), keeping the Rib Plate and abdominal wall ...
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Pistola - Eight Ribs
Prepared from a Carcase by removing the 5 rib Forequarter including Ribs and Flanks, cut at a pre-established distance from the eye muscle.
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Loin – Chump on (8 Ribs)
Loins – Chump On is prepared from a Side by removing the Five Rib Forequarter, the Leg and the sacral vertebrae.
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4806 Leg – Chump and Shank off
Prepared from a Leg – Chump on and Shank off (item 4802) by removing the Chump through a cut starting at the last sacral vertebra and tangent to ...
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Leg – Chump on and Shank off
Prepared from the Leg – Chump on – Shank on (item 4801) by the removal of the bone-in Hindshank at the stifle joint.
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Leg - Chump and Shank on
Prepared from a Side by a straight cut at the lumbo-sacral joint down to the illium.
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Five Rib Fore - Rib Plate and Flank On
Is the cranial portion of a Carcase obtained by means of a transversal cut in the back bone at the 5th intercostal level down to a pre-established ...
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Carcase
Includes all parts of the body´s skeletal muscles and bones, extending to and including the hock and knee joint (tarsus and carpus), all the cervi...
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Alphabetical index of lamb cuts
BONE-IN [intlink id=\"506\" type=\"post\"]5010 Breast and Flap[/intlink] [intlink id=\"420\" type=\"post\"]4500 Carcase[/intlink] [intlink id=\"423\" typ...
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Shin / Shank
SHIN Shin is located in the forearm, based on the humerus, ulna and radius, and carpus.
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Brisket
Brisket is located in the sternal region based on the sternum and corresponding costal cartilages.
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Blade Oyster (Oyster Blade)
Blade Oyster is located on the blade bone and it´s complementary cartilage below the blade ridge and composed by the M.
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Blade Bolar (Heart of Clod)
The Blade Bolar includes a large portion of the triceps group of muscles.
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Shoulder Clod
Located in the arm (brachial) region, based on the humerus, scapula, ulna and radius.
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Cube Roll (Rib Eye Roll)
Cube Roll is prepared from a Spencer Roll by removing the following muscles: M.
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Spencer Roll
Spencer Roll is prepared from a Forequarter´s dorsal portion after the removal of the Chuck and Neck.
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Flank Steak
Flank Steak is the muscular portion of the rectus abdominis, after stripping the connective tissue from the muscle.
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Internal Flank Plate (Flap)
Inner Flank Plate is the upper caudal part of the Flank composed by the obliquus internus abdominis muscle.
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Cutaneus Trunci (Rose Meat)
Cutaneus Trunci (Rose) is a cut extended along the abdominal, costal and brachial regions.
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Tenderloin
Tenderloin is removed from the ventral surface of the lumbar and last dorsal vertebrae and the lateral surface of the illium.
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Striploin
Striploin is prepared from a Pistola cut by cutting at the lumbo sacral junction based on the lumbar and the last 3 or 4 dorsal hemi-vertebrae (acc...
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Tri-Tip
Consist in a cut from the fore portion of the thigh based on the tuber coxae and the edge of the ischium.
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Top Sirloin (D-Rump)
Consist in a cut from the croup based on the coxis and the sacral hemivertebrae.
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Knuckle
Knuckle is a cut obtained from the foreface of the hind-leg, resting on the femur and the patella consisting of the cuadriceps femoris muscle.
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Outside Flat (Flat)
Outside Flat is prepared by removing the Eye Round from an Outside (item 2030), along the natural seam between both muscles.
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Eye Round
The Eye Round is prepared from the Outside (item 2030) by following the natural seam between the Outside Flat (M.
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Inside (Topside)
Inside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone).
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Shin / Shank
Shin / Shank is prepared from either Forequareter/ Hindquarter legs (extensor/ flexor group of muscles).
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Brisket and Navel Plate (Whole Brisket)
Brisket and Navel Plate is prepared from a Forequarter by a straight cut starting at the junction of the 1st rib and the 1st sternal segment to the...
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Ribs, Prepared
Ribs, prepared, comes from a Rib Set by removing the bodies of the corresponding vertebrae.
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Butt and Rump
Butt and Rump is prepared from a Pistola, by removing the loins cutting between the lumbar and sacral vertebrae at a point cranial to the tuber coxae.
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Butt
Butt is prepared from a Hindquarter by a cut commencing at the subiliac lymph node passing just cranial of the hip joint to the ischiatic lymph node.
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Herradura Forequarter
Herradura Forequarter is prepared from a forequarter by removing the Rib Plate.
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Forequarter and Flank
Forequarter and Flank is prepared from a Side after removing the Pistola cut.
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Forequarter
Forequarter is prepared from a Side by separating the Forequarter, cutting along the specific rib, at right angles to the vertebral column down to ...
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Pistola
Pistola is prepared from a Hindquarter by the removal of the Thin Flank, lateral portion ribs and a portion of the Navel End Brisket.
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Hindquarter
Standard Hindquarter is prepared from a Side by the separation of the Hindand Forequarters by a cut between the 10th and 11th ribs, perpendicular t...
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Alphabetical index of beef cuts
[intlink id=\"5\" type=\"category\"]BONE-IN[/intlink] [intlink id=\"237\" type=\"post\"]1640 Brisket & Navel Plate[/intlink] [intlink id=\"164\" type=\"p...
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Codification
A standard Code established by United Nations (UN / ECE Standard For Bovine Carcases & Cuts, 1st Edition 2001) is basically used to refer to e...
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