Blade is from the shoulder region and is made up of several muscles with layers of fat and connective tissue within…
Brisket is a cut of beef that comes from the lower breast or pectoral muscles of animal.
Beef chuck is a large primal cut that used to be a jumble of tough connective tissues, bones, and meat,…
Knuckle is a versatile cut of meat originating from the round primal cut, which is located in the rear of…
Ribs of beef are a cut of meat. The term ribs usually refers to the less meaty part of the…
Rump roast is a boneless piece of beef, cut from the hindquarter that covers the hip bone.
Beef Shin also known as the Shank , this is a cut of beef taken from the lower leg of…
Short loin is the American name for a cut of beef that comes from the back of the cattle. It…
Silverside is a term used in the UK, Ireland, South Africa, Australia and New Zealand for a cut of beef…
The sirloin steak is cut from the sirloin, the subprimal posterior to the short loin where the T-bone and club steak…
The tenderloin is an oblong shape spanning two primal cuts: the short loin and the sirloin. The tenderloin sits beneath…
Topside comes from the inside of the hind leg, between the thick flank and the silverside. Topside is extremely lean…
Beef trimmings are pieces of meat remaining after steaks, roasts, and other cuts are removed. Beef trimmings are very often…
