Cuts of beef

beefcuts

Cuts of beef

Cuts from beef carcass as outlined by AUS-Meat (the Australian National Industry Standards for meat production and processing) include:

From the hindquarter (3 ribs): topside, thick flank, outside, d-rump, tenderloin and striploin.
From the forequarter (10 ribs): navel end brisket, point end brisket, cube roll, blade, chuck roll, chuck tender, shin/shank, thin skirt, flank steak and trimmings.

A beef carcass will yield approximately 68.7% meat, with 12% fat and 19.3% bone. For an overview of the yields of different cuts refer to the below tables.

Hindquarter Cuts

hindquarter

Forequarter Cuts

forequarter

All Available Cuts

We supply all cuts including bone in and boneless. We offer contract processing, boning & cutting.

Back Ribs - 1697 — Back Ribs – 1697

Blade - 2300 — Blade – 2300

Brisket - 1643 — Brisket – 1643

Brisket - 2320 — Brisket – 2320

Brisket Navel End - 2340 — Brisket Navel End – 2340

Brisket Point End - 2330 — Brisket Point End – 2330

Brisket Point End - 2350 (Deckle Off) — Brisket Point End – 2350 (Deckle Off)

Chuck - 2260 — Chuck – 2260

Chuck - Square Cut - 2270 — Chuck – Square Cut – 2270

Chuck Short Ribs - 1631 — Chuck Short Ribs – 1631

Chuck Tender - 2310 — Chuck Tender – 2310

Cube Roll - 2240 — Cube Roll – 2240

D-Rump - 2100 — D-Rump – 2100

Eye round - 2040 — Eye round – 2040

Flank Steak - 2210 — Flank Steak – 2210

Knuckle - 2070 — Knuckle – 2070

Outside - 2030 — Outside – 2030

Outside Flat - 2050 — Outside Flat – 2050

Ribs - Prepared -1601 — Ribs – Prepared -1601

Rump 2090

Shin/Shank Forequarter/Hindquarter

Short Loin - 1552 — Short Loin – 1552

Short Ribs - 1694 — Short Ribs – 1694

Spare Ribs - 1695 — Spare Ribs – 1695

Spencer Roll - 2230 — Spencer Roll – 2230

Striploin - 2140 — Striploin – 2140

Tenderloin - 2150 — Tenderloin – 2150

Thick Flank - 2060 — Thick Flank – 2060

Topside - 2000 — Topside – 2000

Trimmings – 2560