Practical Meat Cutting and Merchandising―Volume 1

A. Beef Location of Primal and Subprimal Beef Cuts Primal and Subprimal Cuts | Combination Cuts 1. Round | Hindquarter: 1 + 2 + 3 + 4 2. Short hip | Sirlion round: 1 + 2 3. Short loin | Loin: 2 + 3 4. Flank | Forequarter: 5 + 6 + 7 + 8 + 9 5. Rib | Wing: 5 + 6 6. Short plate | Full plate: 6 + 7 7. Brisket | Armbone chuck: 8 + 9 8. Square cut chuck | Cross-cut chuck: 7 + 8 + 9 9. Foreshank | Triangle: 6 + 7 + 8 + 9 Back: 5 + 8 1. Identification of Beef Cuts by Geographical Location and Trade New York Area | New England Area | Restaurant and Institutional Trade Beef Round No. 1 | Cross-Cut Round Beef Round Round Across Primal Round | Beef Round Primal Round | Beef Round (a) Primal Round (b) Primal Round with rump on or off, shank on or off, bone-in or boneless (c) Round, three-way boneless Knuckle No. 1 (Taken from beef round) | Knuckle Face Top Sirloin | Sirloin Tip | Knuckle (a) Knuckle Steaks AUTHORITY NOTE: Promulgated in accordance with R.S. 40:2300. HISTORICAL NOTE: Promulgated by the Department of Agriculture, LR 6:708 (December 1980).