Beef Cutting Instructions

Cut for

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Owner of the Animal:

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Please select portion

Organs

Heart

Liver

Tongue

Kidney

Others

Hanging Tender

Oxtail

Dog Bones

Fat / Suet

Steak Size

Steaks per Pack

Roast Size

Trim/Hamburger Pack SIze

Stew Pack Size (if applicable)

Blade

Chuck

Cross Rib

Prime Rib

Short Ribs

Brisket

Soup Bones

Special Cuts

Flank Steak - Flat lean muscle from the belly

Flap Steak - Lean coarse grained muscle from belly

Tri Tip - Lean Triangular shape muscle from hind leg

Loin

Top Sirloin

Sirloin Tip

Inside Round

Outside Round

Eye of Round

Length of ageing

Other Instructions

Text

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