Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide.

Beef is first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest.

SELECT A BEEF PRIMAL CUT   TOPSIDE (INSIDE) Topside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick Flank and Silverside. The pizzle butt, fibrous tissue and inguinal lymph node and surrounding fat are removed. Points requiring specification: ●Erector muscle removed. ●Connective tissue removed. ●Femoral blood vessels removed. TOPSIDE CAP OFF (INSIDE CAP OFF) Topside Cap Off is prepared from the Topside by the removal of the M. gracilis muscle along the natural seam. Fat deposits are removed. Point requiring specification: ●Removal of the M. pectineus and/or M. sartorius muscles. TOPSIDE CAP (INSIDE CAP) Topside Cap consists of the M. gracilis muscle removed from the Topside along the natural seam. Point requiring specification: ●Removal of fibrous tissue and fat deposits. INSIDE MEAT Inside Meat is prepared from an Inside Cap Off with the removal of all the membrane, connective tissue and femoral blood vessels. The M. pectineus and M. sartorius muscles are removed along the natural seams. *Alternative description: RED MEAT Specified combinations of Inside Meat and Outside Meat can be described alternatively as RED MEAT and apply either code identification. OUTSIDE MEAT Outside Meat is prepared from an Outside and by separating the Outside Flat and Eye Round along the natural seam. All sub-cutaneous/internal fat, connective tissue, membrane and silver skin on the Outside Flat and Eye Round are removed. The wedge shape muscle located on the caudal flat portion of the Outside Flat (M. glutobiceps) can be removed to allow fat deposits along the seam to be removed. Point requiring specification: ●Wedge shape muscle or flat portion of the M. gluteobiceps removed. *Alternative description: RED MEAT Specified combinations of Inside Meat and Outside Meat can be described alternatively as RED MEAT and apply either code identification. SILVERSIDE Silverside is situated lateral/caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the Thick Flank and Topside. The leg end of the primal is cut straight at the junction of the archilles tendon and heel muscle (M. gastrocnemius). The attached cartilage/gristle (thimble) from the aitch bone is removed. Points requiring specification: ●Achilles tendon removed. ●Removal of the popliteal lymph node. OUTSIDE Outside is prepared from the Silverside by the removal of the heel muscle (M. gastrocnemius). The popliteal lymph node, surrounding fat and connective tissue are removed. Point requiring specification: ●Heavy connective tissue (silver skin) on ventral side removed. EYE ROUND The Eye Round is prepared from the Outside by following the natural seam between the Outside Flat (M. gluteobiceps) and the Eye Round (M. semitendinosus) separating the two muscles. OUTSIDE FLAT Outside Flat is prepared from an Outside by the removal of the Outside Flat along the natural seam between the Eye Round (M. semitendinosus) and the Outside Flat (M. gluteobiceps). Point requiring specification: ●Heavy connective tissue (silver skin) on ventral side removed. THICK FLANK Thick Flank is removed along the natural seams between the Topside and Silverside. The patella, joint capsule and surrounding connective tissue are removed. Points requiring specification: ●M. cutaneus trunci removed. ●Specify degree of exposure of ball tip muscles at Rump end. KNUCKLE Knuckle is prepared from a Thick Flank by removing the cap muscle (M. tensor fasciae latae) and associated fat and subiliac lymph node. Point requiring specification: ●Specify degree of exposure of ball tip muscles at Rump end. STRIPLOIN Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank. The Flank is removed at a specified distance from the eye muscle (M. longissimus dorsi) at both cranial and caudal ends. Points requiring specification: ●Rib number required. ●Distance from eye muscle. ●Intercostals removed. ●Supraspinous ligament removed. ●M. multifidi dorsi muscle removed. TENDERLOIN Tenderloin is prepared from the Hindquarter and is removed in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium. The side strap muscle (M. psoas minor) remains attached. Points requiring specification: ●Fat cover removed. ●Silver skin removed. ●M. iliacus (adjacent to side strap) removed. TENDERLOIN SIDE STRAP OFF Tenderloin is further trimmed by the removal of the side strap (M. psoas minor). BUTT TENDERLOIN Butt Tenderloin is the portion of the Tenderloin remaining on the lateral surface of the ilium after the separation of the Short Loin. Points requiring specification: ●Fat cover removed. ●Silver skin removed. ●M. iliacus (adjacent to side strap) removed. SIRLOIN BUTT Sirloin Butt is prepared from a Hindquarter by a cut commencing at the subiliac lymph node to a point cranial to the acetabulum to the ischiatic lymph node and the ventral portion of the Flank. The Loin (cranial end) is separated from the Hindquarter by a cut at the lumbosacral junction in a straight line cranial to the tuber coxae to the ventral portion of the Flank. The ventral portion of the tail (Flank) is removed by a cut medial to and removing the subiliac lymph node. Point requiring specification: ●Heavy connective tissue removed. RUMP Rump is prepared from a Sirloin Butt by the removal of the abdominal muscles from the tail (flank) leaving the M.tensor faciae latae in situ. Points requiring specification: ●Heavy connective tissue removed. ●Specify length of (tail) (M. tensor fasciae latae) muscle retained. To prepare a TOP SIRLOIN from a Rump the following trim applies: Remove the tail (Flank) by a cut at the junction of the M. gluteus medius and the M. tensor fasciae latae exposing approximately 25mm of the surface area of the M. gluteus medius. D-RUMP D-Rump is prepared from a Rump by the removal of the tail (Flank) by a cut following the natural seam between the M. tensor fasciae latae and the M. gluteus medius removing all of the tail from the lateral surface. Point requiring specification: ●Heavy connective tissue removed. ROSTBIFF Rostbiff is prepared from a Rump by the removal of M. tensor fasciae latae, M. gluteobiceps and the M. sacrocaudalis along the natural seam. The periosteum and associated fats are removed. Point requiring specification: ●Heavy connective tissue removed. Alternative description: EYE of RUMP Eye of Rump is prepared from the Rostbiff and consists of the (M. gluteus medius) muscle only. BOTTOM SIRLOIN Bottom Sirloin is prepared from the remaining portion of tail (Flank) from the Sirloin Butt after the removal of the Top Sirloin (item 2120). RUMP CAP Rump Cap is prepared from a Rump by removal of the cap muscle (M. gluteobiceps) along the natural seam. Points requiring specification: ●Denuded of all external fat. ●Silver skin removed. TRI-TIP (BOTTOM SIRLOIN TRIANGLE) Bottom Sirloin Triangle Tip (Tri-Tip) is the portion of the triangle shape muscle (M. tensor fasciae latae) separated from the Rump along the natural seam between the M. tensor fasciae latae and the M. gluteus medius muscles. Points requiring specification: ●Denuded of all external fat. ●Connective tissue removed. THIN FLANK Thin Flank is prepared from a Hindquarter by a cut commencing at the superficial inguinal lymph node, bisecting the M. rectus abdominis and following the contour of the hip, and continuing to the specified rib and following the contour of the rib to the ventral edge. The connective tissue (linea alba) on the ventral edge is removed. Points Requiring Specification: ●Removal of M. cutaneus trunci. ●Removal of gland and fat deposits under M. cutaneus trunci. ●Rib number required. * THIN FLANK MEAT - Thin Flank Meat is the remaining portion after the removal of the Flank Steak. FLANK STEAK Flank Steak is prepared from a Thin Flank and is the flat lean fleshy portion of the M. rectus abdominis, and is further prepared by stripping the serous membrane and connective tissue from the muscle. INTERNAL FLANK PLATE Internal Flank Plate is prepared from the Thin Flank and is the thickest portion of the M. obliquus internus abdominis muscle. All visual fat is removed. EXTERNAL FLANK PLATE External Flank Plate is prepared from a Thin Flank by the removal of the M. obliquus externus abdominis. All covering fat and accessible internal pockets of fat are removed. INSIDE SKIRT Inside Skirt (M. transversus abdominis) is located on the inside of the abdominal wall of the Hindquarter and extends to the Naval End portion of the Brisket. The peritoneum and fat flakes are removed. Points Requiring Specification: ●Hindquarter and/or Forequarter portion included. ●Membrane covering removed. FLAP MEAT Flap Meat is prepared from the Internal Flank Plate. The thin tapered ends of the muscle are trimmed. FLANK PLATE STEAK TIP Flank Plate Steak Tip is prepared from a Thin Flank and consists of the M. obliquus internus and M. obliquus externus abdominis which are removed from the Thin Flank in one piece. The thin tapered ends of the muscles are trimmed and the thick fleshy portion is retained. All covering fat and accessible internal pockets of fat are removed. Point requiring specification: ●Silver tissue may be retained. THIN SKIRT (OUTSIDE SKIRT) Thin Skirt is the costal muscle portion of the diaphragm. All white tendinous tissue not covering lean red muscle is removed. Point requiring specification: ●Fat and membrane covering removed. THICK SKIRT (HANGING TENDER) Thick Skirt is the lumbar portion of the diaphragm. All connective tissue, membrane and fat are removed. Point requiring specification: ●Membrane removed. RIB SET Rib Set is prepared from a Forequarter with the Brisket and Shin removed by a cut between the specified ribs following the contour of the rib to the Brisket removal line. The Rib Set is prepared by the removal of all bones, ligamentum nuchae, scapular and scapula cartilage. Points requiring specification: ●Rib number required. ●Intercostals retained. ●M. cutaneous trunci removed. ●Ligamentum nuchae retained. SPENCER ROLL The boneless Spencer Roll is prepared from a Rib set. The Rib Ends are removed at a specified distance from the eye muscle (M. longissimus dorsi). Intercostal muscles are removed. Points requiring specification: ●Specify: rib numbers and rib location. ●Distance from eye muscle. ●Ligamentum nuchae removed. CUBE ROLL (RIB EYE ROLL) Cube Roll is prepared from a Forequarter and consists of the M. longissimus dorsi and associated muscles underlying the dorsal aspect of the ribs (caudal edge of the 4th rib to the 13th rib inclusive). Points requiring specification: ●Specify: rib number and rib location. ●Lip (M. ilocostalis) retained. SHORT RIB MEAT Short Rib Meat is the thickest portion of the M. serratus ventralis covering the 5th to the 8th ribs and following the dorsal cutting line of the Brisket. Short Rib Meat can be prepared from any portion of the serratus muscle and cut to any specific size as agreed between buyer and seller. All visual fat is removed. Points requiring specification: ●Silver skin removed. ●Specify the ventral and dorsal cutting line. ●Rib number required. RIB CAP Rib Cap is prepared from the Rib Cover (M. trapezius) and a portion of the (M. latissimus dorsi) removed along the natural seam and is the lateral surface covering of the Cube Roll. Where specified all visual fat, membrane and associated tissue are removed from the meat surface. Points requiring specification: ●Silver skin removed. ●Removal of the M. trapezius. CHUCK RIB MEAT Chuck Rib Meat is prepared from a Chuck and is the portion of the M.serratus ventralis muscle remaining over the ribs after removal of the Chuck Roll and is a wedge shape. Point requiring specification: ●Rib number required. CHUCK MEAT SQUARE Chuck Meat Square is prepared from a Chuck and is a portion of rib meat (M. serratus ventralis and M. rectus thoracis) remaining after the removal of the Chuck Roll. Points requiring specification: ●Rib number required. ●Distance from eye muscle (Chuck Roll). RIB MEAT SQUARE Rib Meat Square is the caudal portion of rib covering from the 5th to the 8th rib and consists of a portion of the M. latissimus dorsi and M. serratus ventralis. The M. cutaneous trunci and external fat surface are removed. Points requiring specification: ●Silver skin removed. ●Specify the M. latissimus dorsi and/or M. serratus ventralis muscles packed separately. CHUCK AND BLADE Chuck and Blade is prepared from a Forequarter by the removal of the caudal portion of ribs and following the specified rib. The Brisket is removed along the cropping line. The Shin is removed along with all bones cartilage, tendons, ligamentum nuchae and lymph nodes. Points requiring specification: ●Rib number required. ●Intercostals removed. ●Chuck Tender removed. CHUCK Chuck is prepared from a Forequarter by the removal of the Rib Set at the specified rib number. The Brisket is removed along the cropping line. The Shin, Blade, Chuck Tender is removed along with all bones cartilage, tendons, ligamentum nuchae and lymph nodes. Points requiring specification: ●Rib number required. ●Intercostals removed. ●Undercut (M. subscapularis) removed. CHUCK - SQUARE CUT Chuck - Square Cut is prepared from the Chuck by the removal of the neck portion by a straight cut at right angles at the junctions of the 7th cervical and 1st thoracic vertebra. Points requiring specification: ●Rib number required. ●Intercostals removed. ●Undercut (M. subscapularis) removed. CHUCK ROLL Chuck Roll is prepared from a Chuck by the removal of the neck between the 5th and 6th cervical vertebra parallel to the caudal cutting line. The ventral cutting line is approximately 75mm from the eye muscle (M. longissimus dorsi) and parallel to the vertebral column to the 1st rib. The M. trapezius and the M. rhomboideus are removed and the undercut (M. subscapularis) remains firmly attached. Points requiring specification: ●Rib number required. ●Cranial cutting line: - between the 6th and 7th cervical vertebra. - between the 7th cervical and 1st thoracic vertebra. ●M. trapezius retained. ●Ligamentum nuchae removed. ●Undercut (M. subscapularis) removed. CHUCK ROLL - LONG CUT Chuck Roll - Long Cut is prepared from a Forequarter after the removal of the Brisket and Ribs Prepared. The ventral cutting line is approximately 75mm from the eye muscle (M. longissimus dorsi) and parallel to the vertebral column. The Neck is removed by a straight cut parallel to the caudal cutting line between the 3rd and 4th cervical vertebrae. The M. trapezius and the M. rhomboideus are removed and the undercut (M. subscapularis) remains firmly attached. Points requiring specification: ●M. trapezius retained. ●Ligamentum nuchae removed. ●Undercut (M. subscapularis) removed. CHUCK EYE ROLL Chuck Eye Roll is prepared from the Chuck Roll by removing a portion of the M. serratus ventralis at approximately 75mm from the ventral edge and cut parallel to the vertebral column. CHUCK EYE LOG Chuck Eye Log is prepared from a Chuck Eye Roll and is the remaining eye muscle mass after the removal of rib meat at the ventral edge of the eye meat and parallel to the chine edge. The dorsal portion of the hump (M. rhomboideus) is removed by a straight cut parallel to the ventral edge. NECK Neck is prepared from a bone-in Neck. Bones, cartilage, exposed tendons and ligamentum nuchae are removed. Point requiring specification: ●Ligamentum nuchae retained. CHUCK CREST The Chuck Crest is derived from a Forequarter and is the predominant portion of the M. rhomboideus muscle which is located on the dorsal edge of the Chuck and Neck. Point requiring specification: ●Proportion of muscle retained. INTERCOSTALS (RIB FINGERS) Intercostal muscles are derived from and in between the ribs of the Hindquarter and Forequarter. Specific primal can also be used to prepare Intercostals. Where a complete (or portion) of the intercostal muscle is packed, the specification must describe the method of identifying that portion as being incomplete i.e. portion, pieces, small etc. Point requiring specification: ●Specify minimum length of muscle. BRISKET Brisket is prepared from a 13 rib Forequarter by a straight cut which commences at the junction of the 1st rib and 1st sternal segment to the reflection of the diaphragm at the 11th rib and continuing to the 13th rib. All bones and cartilage are removed. The fatty tissue medial to the pectoral muscles is removed. The white fibrous tissue on the ventral edge (linea alba) is removed. Points requiring specification: ●Rib number required. ●Intercostals removed. ●Diaphragm removed. ●Peritoneum removed. ●Inside Skirt (M. transversus abdominis) removed. BRISKET POINT END Brisket Point End is prepared from a Brisket by the removal of the Navel End and following the caudal edge of the specified rib. Points requiring specification: ●Rib number required. ●Intercostals removed. BRISKET NAVEL END Brisket Navel End is prepared from a Brisket by the removal of the Point End and following the caudal edge of the specified rib. Points requiring specification: ●Rib number required. ●Intercostals removed. SHORT PLATE Short Plate is prepared from a Forequarter and comprises Rib Ends and Brisket Navel End in one piece. Short Plate can be prepared to 5 or 8 ribs and the dorsal cutting line can vary or as agreed between buyer and seller. All bones and costal cartilage are removed. Points requiring specification: ●Intercostals retained. ●Diaphragm removed. ●Rib number required. ●Variation to cutting line. ●Red bark (M. cutaneus trunci) removed. ●Denuded of all external fat. BRISKET POINT END - DECKLE OFF Brisket Point End Deckle Off is prepared from a Brisket by the removal of the Navel End portion following the caudal edge of the specified rib. The Deckle is removed from the Point End along the natural seam together with associated fat and intercostals. The fatty tissue located between the pectoral muscles is completely removed. Points requiring specification: ●Rib number and rib location. ●M. cutaneus trunci removed. BRISKET PIECES - DECKLE Brisket Pieces are prepared from a Brisket Point End and/or Navel End after removal of the Deckle (M. serratus ventralis). Brisket pieces can comprise any or all of the muscles that comprise the Brisket. The required pieces/portions are trimmed as specified between the buyer and seller. Points requiring specification: ●Specify deckle portion by the number of ribs. ●Muscle content. ●Intercostals removed. BRISKET POINT END PLATE Point End Plate is the M. pectoralis superficial is muscle and is prepared from a Brisket Point End Deckle Off by separating the M.pectoralis profundus and the M. pectoralis superficial is. Points requiring specification: ●Rib number required. ●Denuded of all external fat. BRISKET POINT END - PECTORAL Pectoral is the M. pectoralis profundus muscle and is prepared from a Point End Deckle Off by separating the M.pectoralis profundus and the M. pectoralis superficial is. Points requiring specification: ●Rib number required. ●Denuded of all external fat. CHUCK TENDER Chuck Tender is a conical shape muscle lying lateral to the blade bone on the cranial side of the blade ridge and is removed from the Forequarter following the natural seam. Point requiring specification: ●Connective tissue removed. BLADE (CLOD) Blade is prepared from a Forequarter by following the natural seam between the ribs and the scapular (M. latissimus dorsi) and overlying muscle (M. trapezius) and the underlying muscle (M. serratus ventralis). The Blade lies caudal to the humerus and below the spine of the scapula and comprises of a large portion of the triceps group of muscles. Points requiring specification: ●Specify length of tail from tip of scapular cartilage. ●Undercut (M. subscapularis) attached. ●Tendons at shoulder joint end removed. BOLAR BLADE Bolar Blade is prepared from the Blade by the removal of the M. infraspinatus and M. trapezius lying caudal to the humerus, the Bolar Blade includes a large portion of the triceps group of muscles. Points requiring specification: ●M. cutaneus trunci removed. ●M. latissimus dorsi removed. OYSTER BLADE Oyster Blade is prepared from a Blade by the removal of the Bolar Blade (triceps group) along the natural seam from the M. infraspinatus. Points requiring specification: ●M. trapezius removed. ●Periosteum removed. BLADE UNDERCUT Blade Undercut is prepared by removing the M. subscapularis from the medial surface of the scapular bone. The muscle consists of 3 parts and is trimmed to the required specification. Point requiring specification: ●Prepared to specific size requirements. SHIN/SHANK (FOREQUARTER/HINDQUARTER) Shin/Shank is prepared from the muscles of the fore and hind legs, namely the extensor and flexor group of muscles. In addition, the Shin/Shank pack can include the Heel Muscle (M. gastrocnemius). Points requiring specification: ●Connective tissue and skin removed. ●Fore or Hind. ●Sinews/tendons removed. ●Specify muscle content i.e. Heel muscle (only). SHIN - SPECIAL TRIM Shin-Special Trim is derived from Shin/Shank and is prepared into individual muscles or specified muscle groups. The maximum tendon length on all muscles is 15mm, which may be measured from either end of the muscle. Muscle grouping is identified in the following manner: Group A - Hindquarter Extensor Group. Group B - Heel Muscle. Group C - Conical Muscle (M.biceps brachii) Group D - Hindquarter Flexor Group. Group E - Forequarter Extensor Group. Group F - Forequarter Flexor Group. Points requiring specification: ●Skin and connective tissue removed. ●Specify Muscle Group listed as Group A to F. NECK CHAIN Neck chain (M. longus colli) muscle is the thin muscle prepared from the Forequarter by removing from the ventral aspect of the cervical and thoracic vertebrae up to the 6th rib in one piece.

● TOPSIDE (INSIDE) ● TOPSIDE CAP OFF ● TOPSIDE CAP ● INSIDE MEAT ● OUTSIDE MEAT ● SILVERSIDE ● OUTSIDE ● EYE ROUND ● OUTSIDE FLAT ● THICK FLANK ● KNUCKLE ● STRIPLOIN ● TENDERLOIN ● BUTT TENDERLOIN ● SIRLOIN BUTT ● RUMP ● D-RUMP ● ROSTBIFF ● BOTTOM SIRLOIN ● RUMP CAP ● TRI-TIP ● THIN FLANK ● FLANK STEAK ● INTERNAL FLANK PLATE ● EXTERNAL FLANK PLATE ● INSIDE SKIRT ● FLAP MEAT ● FLANK PLATE STEAK TIP ● THIN SKIRT ● THICK SKIRT ● RIB SET ● SPENCER ROLL ● CUBE ROLL ● SHORT RIB MEAT ● RIB CAP ● CHUCK RIB MEAT ● CHUCK MEAT SQUARE ● RIB MEAT SQUARE ● CHUCK AND BLADE ● CHUCK ● CHUCK - SQUARE CUT ● CHUCK ROLL ● CHUCK ROLL - LONG CUT ● CHUCK EYE ROLL ● CHUCK EYE LOG ● NECK ● CHUCK CREST ● INTERCOSTALS (RIB FINGERS) ● BRISKET ● BRISKET POINT END ● BRISKET NAVEL END ● SHORT PLATE ● BRISKET POINT END ● BRISKET PIECES - DECKLE ● BRISKET POINT END PLATE ● BRISKET POINT END ● CHUCK TENDER ● BLADE (CLOD) ● BOLAR BLADE ● OYSTER BLADE ● BLADE UNDERCUT ● SHIN/SHANK (FQ/HQ) ● SHIN - SPECIAL TRIM ● NECK CHAIN