The Thick flank with the lip, cap (web) and associated fat removed. - Update: 2012-03-13

Prepared from a 5 rib chuck by separating the neck piece with a straight cut between the 3 rd and 4th cervical vertebrae. The rib section is removed 75mm from the eye muscle parallel to the vertebrae. - Update: 2012-03-13

The Striploin with chain muscle removed. The silverskin is removed 25mm from the vertebrae edge. - Update: 2012-03-13

Prepared from a Chuck roll. The rib muscles and associated tissue are removed 75mm from the eye of the meat ,at the loin end,parallel to the vertbrae. The m.trapezius and rhomboideus are removed. - Update: 2012-03-13

The bulky muscle group of the Blade (Clod )separated from the bolar by a straight cut along the line of the blade bone edge. - Update: 2012-03-05

Spare ribs are derived from the short rib and are the rib bones and intercostals only. - Update: 2012-03-05

The bone-in foreshank is derived from a forequarter by a cut through the joint of the arm bone and humerus. - Update: 2012-03-05

This is the remaining portion of the shortloin after the tenderloin and all bones have been removed. - Update: 2012-03-05

This is boneless equivalent of the full bone-in brisket after the removal of the point-end, at the 5th rib. Intercostals are left on. - Update: 2012-02-22

The chuck tender, or blade roll, is the round muscle next to the Blade (Clod), but separated from it by the blade bone ridge. - Update: 2012-02-22