Beef Primal Cuts OUTSIDE FLAT 2050 OUTSIDE 2030 TOPSIDE 2000 KNUCKLE 2070 SILVERSIDE 2020 THICK FLANK 2060

Home , Cube steak, Ranch steak, Round steak, Rump steak, Silverside (beef), Top sirloin

EYE ROUND 2040

RUMP 2090 TENDERLOIN 2150 TOP SIRLOIN 2120 FLANK STEAK 2210 (Side strap on)

EYE OF RUMP 2110 RIB SET 2220 CUBE ROLL D-RUMP STRIPLOIN 2240 2100 2140

CHUCK ROLL 2275

SHORT RIBS (5 RIBS) 1690

BLADE (Clod) 2300 BRISKET 2320 BRISKET POINT END 2330

CHUCK - SQUARE CUT 2270

NECK 2280 CHUCK 2260 BRISKET POINT END 5 CHUCK TENDER BRISKET NAVEL END 2350 (Deckle off) 2310 2340 Primal Cut Weight Range Guide This primal cut weight range guide is used to calculate the average weight of meat primal from various carcase weight ranges. It is a helpful tool when selecting a primal for portion cutting or roasting. BEEF PRIMAL

CUT Topside Outside Thick Flank Knuckle D-Rump Shortloin (1 rib) Striploin (1 rib)

* H.A.M. NO. 2000 2030 2060 2070 2100 1552 2142

carcase 6.2 5.7 3.7 3.3 3.8 5.5 3.0 %

160-180kg 5.0 - 5.6 4.6 - 5.1 3.0 - 3.3 2.6 - 3.0 3.0 - 3.4 4.4 - 5.0 2.4 - 2.7

180-220kg 5.6 - 6.8 5.1 - 6.3 3.3 - 4.1 3.0 - 3.6 3.4 - 4.2 5.0 - 6.0 2.7 - 3.3

220-260kg 6.8 - 8.0 6.3 - 7.4 4.1 - 4.8 3.6 - 4.3 4.2 - 5.0 6.0 - 7.2 3.3 - 3.9

260-300kg CARCASE - PRIMAL CUT WEIGHT RANGES 8.0 - 9.3 7.4 - 8.5 4.8 - 5.5 4.3 - 4.9 5.0 - 5.7 7.2 - 8.3 3.9 - 4.5

This information is to be used as a GUIDE ONLY. GUIDE TO CARCASE BODY YIELD * H.A.M. - Handbook of Australian Meat Reference Cut Item and Code Number. • PRIMAL CUTS ACCOUNT FOR : 60% • TRIMMINGS : 10% • BONE : 20% • FAT : 10% TOTAL : 100% 6 * These percentages are a Guide Only to a carcase body yield. Primal Cut Weight Range Guide This primal cut weight range guide is used to calculate the average weight of meat primal from various carcase weight ranges. It is a helpful tool when selecting a primal for portion cutting or roasting. BEEF

PRIMAL

CUT Striploin (3 rib) Tenderloin Cube Roll (5 rib) Cube Roll (8 rib) Blade Chuck Roll (5 rib) Chuck Tender

* H.A.M. NO. 2140 2150 2240 2244 2300 2275 2310

carcase 4.4 1.6 1.7 2.8 5.5 4.8 0.9 %

160-180kg 3.5 - 4.0 1.3 - 1.4 1.4 - 1.5 2.2 - 2.5 4.4 - 5.0 3.8 - 4.3 0.75 - 0.80

180-220kg 4.0 - 4.8 1.4 - 1.8 1.5 - 1.9 2.5 - 3.1 5.0 - 6.0 4.3 - 5.3 0.80 - 1.0

220-260kg 4.8 - 5.7 1.8 - 2.1 1.9 - 2.2 3.1 - 3.6 6.0 - 7.2 5.3 - 6.2 1.0 - 1.2

260-300kg 5.7 - 6.6 2.1 - 2.4 2.2 - 2.6 3.6 - 4.2 7.2 - 8.3 6.2 - 7.2 1.2 - 1.4 CARCASE - PRIMAL CUT WEIGHT RANGES

This information is to be used as a GUIDE ONLY. GUIDE TO CARCASE BODY YIELD * H.A.M. - Handbook of Australian Meat Reference Cut Item and Code Number. • PRIMAL CUTS ACCOUNT FOR : 60% • TRIMMINGS : 10% • BONE : 20% • FAT : 10% TOTAL : 100% 7 * These percentages are a Guide Only to a carcase body yield. Portion Cutting - Preparation and Yield Guide PORTIONED STEAK / PREPARATION BREAKDOWN PRIMAL BREAKDOWN WEIGHT (kg) % BEEF Portioned Steaks 2.20 kg 63.9 (250gm ± 10gm) RUMP H.A.M. 2120 BBQ Steak 0.340 9.90 Diced Beef 0.605 17.6 Fat: 12mm (max.) Weight: 3.44 kg Trim 0.260 7.60 Waste (fat, gristle, etc.) 0.035 10.0 Total 3.44 kg 100%

STRIPLOIN Portioned Steaks 2.35 kg 56.10 (250gm ± 10gm) H.A.M. 2143 1 rib Cube Steak 0.535 12.80 Fat: 12mm (max.) Diced Beef 0.575 13.70 25mm tail parallel Waste (fat, gristle, etc.) 0.730 17.40 Weight: 4.19 kg Total 4.19 kg 100%

Portioned Rib Eye 2.78 kg 70.60 Frenched Cutlet OP RIB (250gm ± 10gm) H.A.M. 1601 BBQ Steak 0.280 7.10 6 rib - (5th to 10 ribs) Diced Beef 0.110 2.80 Cap Off - chine and Trim 0.540 13.70 feather bone removed Weight: 3.94 kg Waste (fat, gristle, etc.) 0.230 5.80 Total 3.94 kg 100% 8 This information is provided as a GUIDE only. Striploin (Sirloin - Porterhouse) H.A.M. Code: 2142 Striploin is prepared from a Shortloin (Item 1552) and is the portion remaining after removal of the bones and tail portion of the Tenderloin. Specification Tips: • Number of ribs ( 0 to 3 ribs).

BEEF • Flank removal point from eye of meat. • Additional trim: - Larder Trim - Special Trim (M. multifidus muscle removed)

40mm

25mm

STRIPLOIN - LARDER TRIM STRIPLOIN - SPECIAL TRIM and STEAK PORTION Striploin (Larder Trim) is prepared from a Striploin (Item 2142) (M. multifidus muscle) by removing a strip portion of fat and silverskin from the Prepare a Striploin (Special Trim) by removing the (M. multifidus - surface of the Striploin approximately 50mm in width muscle attached to the chine bone of the Striploin) along the (measured from the chine edge) and parallel to the chine natural seam. edge the length of the primal. (EYE)

STRIPLOIN STEAK - Tail (flank) trim options. 14 Specify: Tail (flank) distance from the eye of meat. Rib Set (Bone-in) H.A.M. Code: 1590 Rib Set is prepared from a Forequarter. The Brisket is removed. Chuck is removed at the specified rib. The Rib Set consists of the last 9 ribs of the Forequarter. Specification Tips: • Number of ribs required. • Ribs Prepared - Oven Prepared Ribs (OP). BEEF • Short Ribs - Short Rib Portions. • Rib Eye Cutlet (Frenched) portions. • Back Ribs. • Cube Roll (Rib Eye - Scotch Fillet). Ribs Prepared (OP Ribs) H.A.M. Code: 1601 OP Ribs are prepared from a bone in Rib Set by the separation of the Prepared Ribs and Short Ribs at a specified distance from the eye of meat and cut parallel to the chine. OP RIBS CAP/OFF - Prepared from OP RIBS CAP/OFF - FRENCHED OP RIB - FRENCHED RIB - CUTLET The chine and feather item 1601 with the cap muscle on the Each rib is frenched by removing the Prepared by cutting steak portions equal surface of the ribs removed along the intercostals between the ribs up to in thickness to each rib location. bones are removed. natural seam. Specification Tip: the eye of meat. Prepared as Rib Eye cutlet. Specify: The length of rib bone .

SHORT RIBS - H.A.M. Code: 1690 BACK RIBS - H.A.M. Code: 1697 RIB SET (BONELESS) - H.A.M. Code: 2220 CUBE ROLL (RIB EYE - SCOTCH FILLET) Short Ribs are the portion of bone in ribs Back Ribs are prepared from an OP Rib (item All bones and cartilage are removed. H.A.M. Code: 2240 and STEAK remaining after the removal of the Prepared Ribs 1601) de-boned and consists of the fleeced rib Prepared from a Rib Set (boneless) by removing from the Rib Set. bones (intercostals in situ) remaining after the the Eye Muscle portion in one piece along the 18 removal of the feather and chine bones. natural seam. 19736_LargePoster 6/15/09 11:51 AM Page 1

BeefBeef MadeMade EasyEasy® Retail Beef Cuts and Recommended Cooking Methods

Rib Loin

Chuck Sirloin

Shank Round

Brisket Plate Flank Funded by The Beef Checkoff Chuck

CHUCK 7-BONE CHUCK POT ROAST CHUCK STEAK CHUCK EYE STEAK SHOULDER TOP BLADE SHOULDER TOP BLADE POT ROAST Boneless Boneless Boneless STEAK STEAK Flat Iron

SHOULDER POT ROAST * SHOULDER STEAK * SHOULDER CENTER * SHOULDER PETITE SHOULDER PETITE TENDER BONELESS SHORT RIBS Boneless Boneless Ranch Steak TENDER * MEDALLIONS * Rib

RIB ROAST RIB STEAK RIBEYE ROAST RIBEYE STEAK BACK RIBS Boneless Boneless Loin

PORTERHOUSE T-BONE STEAK * TOP LOIN STEAK * TOP LOIN STEAK * TENDERLOIN ROAST * TENDERLOIN STEAK * STEAK Bone-in Boneless Sirloin Key to Recommended Cooking Methods

TOP SIRLOIN STEAK * Skillet TRI-TIP ROAST * TRI-TIP STEAK * Boneless Round Grill or Broil Marinate & Grill or Broil

Stir-Fry TOP ROUND STEAK * BOTTOM ROUND BOTTOM ROUND STEAK * EYE ROUND ROAST * EYE ROUND STEAK * ROAST * Western Griller Roast

Stew

Braise

Pot Roast ROUND TIP ROAST * ROUND TIP STEAK * SIRLOIN TIP CENTER SIRLOIN TIP CENTER SIRLOIN TIP SIDE ROAST * STEAK * STEAK * * These cuts meet government Shank Plate guidelines for “lean” and are based on cooked servings with and and visible fat trimmed. Lean is defined as less than 10 Brisket Flank grams of total fat, 4.5 grams of saturated fat, and less than SHANK CROSS CUT SKIRT STEAK FLANK STEAK * BRISKET FLAT CUT * * 95 milligrams of cholesterol per serving and per 100 grams (3.5 oz). Other

GROUND BEEF CUBED STEAK BEEF FOR STEW BEEF FOR KABOBS BEEF FOR STIR-FRY OR FAJITAS

➊ Shin ➋ Silverside/Topside ➊ Leg Boneless shin/ Shin bone-in/ Topside roast Topside steak Silverside minute Easy carve leg roast Lamb steaks Mini roast Leg bone in Leg (tunnel gravy beef osso bucco steak (round or topside) boned)

➌ Rump ➋ Chump ➌ Tenderloin Rump steak Rump roast Rump minute Rump medallion Rump centre Chump chop Lamb rump Fillet/tenderloin steak steak

➍ Knuckle ➍ Eye of Loin Round steak Round/minute Knuckle medallion Boned and rolled Loin chop steak loin roast Legend ➊ ➐

OVEN ROAST ➋ ➌ ➎ PAN-FRY Butterfly steak Eye of loin Tenderloin ➊ Fillet/tenderloin Eye fillet centre Butt fillet steak cut ➍

SHALLOW/ CRUMB-FRY ➎ ➏ ➋ ➌

STIR-FRY ➐ ➍ ➏ Skirt ➎ Loin

GRILL & Skirt (diced or rolled CHAR-GRILL Frenched cutlet Frenched rack of Frenched lamb and seasoned) lamb (8 rib) rack (13 rib) ➑ ➎

BRAISE & ➒ ➓ CASSEROLE

SIMMER ➏ ➒ ➐ Striploin ➐ Shank Sirloin steak/ Sirloin roast T-bone ➑ Shank Lamb drumstick porterhouse/ New York ➊ BARBECUE ➐

➑ Cube Roll ➏ Forequarter Rib eye/scotch fillet Rib eye/scotch Standing rib roast Rib cutlet Forequarter chop Easy carve shoulder Rolled shoulder Forequarter rack steak fillet roast roast (4 rib)

➒ Blade/Chuck ➑ Neck Blade steak Blade roast Boneless blade Chuck Oyster blade Blade minute Boneless blade Neck chop Best neck shop Neck fillet roast/ steak steak steak steak bone in rib eye roast

➓ Brisket Other ➒ Party Rack ➓ Other Rolled Brisket Diced beef Beef stirfry strips Beef mince Party ribs Diced lamb Mince Lamb strips BEEF BASIC CUTS 1. Shin 2. Silverside/Topside 3. Knuckle 1

2 3 Shin Boneless Topside Roast Topside Mince Beef Strips Master Trim Knuckle Medallion (Gravy beef) 4

5 6 Shin bone in Topside Steak Silverside Master Trim Round Minute Steak Round Steak (Osso Bucco) Satay Beef Burger Minute Steak Warm Beef and Pasta Salad 7 4. Rump 5. Tenderloin 6. Skirt

Eye Fillet 8 Centre Cut 10

Master Trim Rump Master Trim Rump Master Trim Rump Minute Steak Medallion Centre Steak Butt Fillet 9

1 Skirt Steak

Diced Beef (prepared from Rump Roast Rump Steak Fillet Steak Mustard Beef with Tuscan Salad rump, sirloin, rib eye, fillet) Honey Soy Beef

7. Striploin 8. Cube Roll 9. Blade/Chuck 10. Brisket

Striploin Roast T-bone Steak Cube Roll (Scotch Fillet) Rib Cutlet Oyster Blade Steak Master Trim Blade Minute Steak Master Trim Blade Steak Blade Steak bone in

Rolled Brisket Striploin Steak bone in Striploin Steak boneless Standing Rib Roast Rib Eye Roast Blade Steak boneless Chuck Steak Diced - Round, Skirt, Blade Roast (Porterhouse) (New York cut) (CubeIndian Roll) Raan Drumsticks(Cube Roll) Chuck, BonelessMustard Shin and Herb Crusted Rack

T01-002