SIDE OF BEEF
FOREQUARTER
HINDQUARTER
STRIPLOIN
TOP BIT AND RUMP
SHOULDER
BONED CHUCK
BRISKET
FLANK BONE IN
SHANK
EYEROUND
SILVERSIDE HEEL
RUMP, FULL CUT
KNUCKLE
ENTRECOTE
FLANK
SKIRT STEAK
SHIN
BLADE
SHOULDERFILET
NECK
TAIL
LIVER
HEART
KIDNEY
SILVERSIDE
TOPSIDE WITH CAP
TOPSIDE WITHOUT CAP
TENDERLOIN CHAIN ON
TENDERLOIN CHAINLESS
SHOULDER CLOD
TONGUE
TRIMMING 70-30
TRIMMING 90-10
TRIMMING 80-20