Beef Categories

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  • shortloin-1550

    Shortloin 1550

    1. Rib number required
    2. Distance from eye muscle
    3. Diaphragm retained
  • chuck-2260

    Chuck 2260

    1. Rib number required
    2. Intercostals removed
    3. Undercut (M. subscapularis) removed
  • eye-round-2040

    Eye Round 2040

    The Eye Round is prepared from the Outside (item 2030) by following the natural seam between the Outside Flat (M. gluteobiceps) and the Eye Round (M. semitendinosus) separating the two muscles.
  • chuck-tender-2310

    Chuck Tender 2310

    1. Connective tissue cover retained or removed
  • rib-prepared-1600

    Rib Prepared 1600

    1. Spinous processes removed
    2. Tip of scapula & associated cartilage removed
    3. Distance from the eye muscle
    4. Cap muscle removed (M. trapezius)
    5. Rib number required
    6. Ligamentum nuchae removed
  • chuck-roll-2275--

    Chuck Roll 2275

    1. Rib number required
    2. Cranial cutting line:
    - between the 6th and 7th cervical vertebra
    - between the 7th cervical and 1st thoracic vertebra.
    3. M. trapezius retained
    4. Ligamentum nuchae removed
    5. Undercut (M. sudcapularis) removed.
  • blade-2300

    Blade 2300

    1. Specify length of tail from tip of scapula cartilage
    2. Undercut (M. subscapularis) retained or removed
    3. Tendons at shoulder joint end retained or removed
  • brisket-2320

    Brisket 2320

    1. Rib number required
    2. Intercostals retained or removed
    3. Diaphragm retained or removed
    4. Peritoneum removed
    5. Inside Skirt (M. tranversus abdominis) removed
Results 17 - 24 of 24Show:     Items Per Page