Beef Primal Cuts OUTSIDE FLAT 2050 OUTSIDE 2030 TOPSIDE 2000 KNUCKLE 2070 SILVERSIDE 2020 THICK FLANK 2060 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 ©2009 CATTLEMEN'S BEEF BOARD AND NATIONAL CATTLEMEN'S BEEF ASSOCIATION 10501 1007 Australian beef & lamb cuts 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.