The shortloin after removal of tenderloin ,with the chine bone sawn off flush with the rib end. - Update: 2012-03-05

The hindshank is cut from below the knee joint through the femur bone of a hindquarter, leaving the patella intact. This cut includes the tibia bone and the patella. The outer skin and other surface fat are removed. - Update: 2012-01-31

The hindshank is cut from below the knee joint through the femur bone of a hindquarter, leaving the patella intact. This cut includes the tibia bone and the patella. The outer skin and other surface fat are removed. - Update: 2012-01-29

The shortloin after removal of tenderloin ,with the chine bone sawn off flush with the rib end. - Update: 2012-01-21

The full tenderloin, or fillet, is removed in one piece from the full rump and loin and completely trimmed of fat. - Update: 2011-12-08

Separated from the rump and loin at the pin bone ,the shortloin is usually one rib, but may have up to three ribs. Thin flank is removed in a straight line at a distance measured from the outer edge and parallel to the chine bone. Tenderloin retained... - Update: 2011-12-08