Beef basic cuts

1. SHIN 2. SILVERSIDE/TOPSIDE 3. KNUCKLE

Shin Boneless (Gravy beef) Topside Roast Topside Mince Beef Strips Master Trim Knuckle Medallion Shin bone in (Osso Bucco) Topside Steak Silverside Minute Steak Master Trim Round Minute Steak Round Steak

4. RUMP

5. TENDERLOIN
Eye Fillet Centre Cut

6. SKIRT

Master Trim Rump Minute Steak

Master Trim Rump Medallion

Master Trim Rump Centre Steak

Butt Fillet

Skirt Steak Diced Beef (prepared from rump, sirloin, rib eye, fillet) Rump Roast Rump Steak Fillet Steak

7. STRIPLOIN

8. CUBE ROLL

9. BLADE/CHUCK

10. BRISKET

Striploin Roast

T-bone Steak

Oyster Blade Steak Cube Roll (Scotch Fillet) Rib Cutlet

Master Trim Blade Minute Steak

Master Trim Blade Steak

Blade Steak bone in

Rolled Brisket Steak LAMB Striploin BASIC Steak CUTS A4 Striploin V3 4/7/05 bone in boneless (Porterhouse) (New York cut)

3:55 PM Standing Page 1 Rib Roast

(Cube Roll)

Rib Eye Roast (Cube Roll)

Blade Steak boneless

Chuck Steak

Diced - Round, Skirt, Chuck, Boneless Shin

Blade Roast

Lamb basic cuts

1. LEG 2. CHUMP
Trim Lamb Steak (round or topside) Trim Lamb Mini Roast (round or topside) Leg (tunnel boned) Lamb Rump Chump Chop Easy Carve Leg Leg (bone-in) Diced Trim Lamb (for kebabs)

3. TENDERLOIN

Trim Lamb Strips

Trim Lamb (Tenderloin)

4. EYE OF LOIN

5. LOIN

Trim Lamb Butterfly Steak

Trim Lamb Eye of Loin

Frenched Cutlet

Loin Chop

Loin (boned and rolled)

Frenched Rack of Lamb (8 Rib)

Frenched Lamb Rack (13 Rib)

6. FOREQUARTER

7. SHANK

8. NECK

9. PARTY RACK

Rolled Shoulder

Easy Carve Shoulder

Diced (forequarter)

Lamb Drumstick

Neck Fillet Roast/ Rib Eye Roast

Neck Chop

Mince

Forequarter Rack (4 Rib)

Forequarter Chop

Lamb Shank

Best Neck Chop

Party Ribs