Cutting Spec Manual Guide 280+ Cuts

Cutting Specification Manual
Quality Standard beef

The Meat Purchasing Guide, with
ordering facilities, is available as an App
The Meat Education Programme is

designed to help provide invaluable
knowledge to people working in the
meat industry – from butchers to chefs
and anybody in between.
Visit www.qsmbeefandlamb.co.uk/mep
Seventh Edition December 2015

Contains over 280 beef cuts
Quality & Consistency
for the Meat Industry
Lifestyle changes and the increasing demand from the discerning consumer have led to tremendous changes
and pressures on the red meat industry in terms of product integrity and consistency.
This, coupled with more and more meat products and specifications being readily available in the retail
and catering market place, has resulted in varying degrees of product inconsistency and standards. The
variations inherent in meat carcases and processing methods have also contributed to these inconsistencies.
With this in mind, AHDB Beef & Lamb has developed a completely
new specification and coding for beef, veal, lamb and mutton products.
The specifications in the guide are very clear and concise.

“ Meeting the
They include codes for each product and a step-by-step guide on the demands of the
processing procedures and techniques.
meat buyer”
Born in Holland, Dick did his training at the widely acclaimed Utrecht School of butchery and
with 35 years’ industry experience, he is now acknowledged as a leading authority in butchery Dick van Leeuwen
skills and meat processing.
Dick has worked in retail outlets, processing plants and at The Meat and Livestock
Commission, where he developed many new products and cutting techniques and, for the last
12 years for AHDB Beef & Lamb, primarily with abattoirs, processors and specialist butchers.
He has produced various meat cutting publications to assist butchers and caterers to improve
quality and consistency, by using the latest seam-butchery techniques.
In 2007, Dick launched the Cutting Specification Manual and Meat Purchasing Guide, which
have been widely embraced throughout the whole industry and are now recognised
as the ‘bibles’ of product specifications.
Recently identified by world-renowned meat scientist, Dr Chris Calkins, as “the finest
meat publication I have ever seen”, Dick continues to develop new products to add
to these publications.
visit www.qsmbeefandlamb.co.uk
Higher Standards, Better Returns
The Quality Standard Mark Scheme was launched in October 2004 to enhance the market conditions. The scheme has now strengthened its
specifications for beef, veal and lamb to improve efficiency, add value in the supply chain and guarantee enhanced eating quality. The scheme provides
consumers with assured beef, veal and lamb from the farm to point of purchase, providing provenance and integrity throughout the supply chain.
The standards and specifications cover farm assurance and quality assurance throughout the supply chain, animal age, carcase specifications,
maturation, eating quality and care for the environment.
Specifications for Quality Standard Mark beef

• Females under the age of 36 months are acceptable. They must not have been used for breeding or be in
calf, they must not be pregnant.
• Steers under the age of 36 months are acceptable.
• Carcases must have a fat class of between 2–4H and have a conformation of E–O+.
• For qualifying livestock 30 months or under: Maturation of 7 days is required on primals used for frying,
roasting and grilling (from slaughter to the final consumer).
• For qualifying livestock aged between 30–36 months: Maturation of 14 days is required on primals used for
frying, roasting and grilling (from slaughter to the final consumer). Alternatively, one of the post-slaughter
processes to enhance tenderness, as outlined in ‘AHDB Beef & Lamb Guidance to Meat Quality’, can be used
ie, Hip bone suspension or electrical stimulation plus the standard 7 day maturation as outlined for under 30
months cattle.
• Bulls must be no older than 16 months at slaughter. Primals used for frying, roasting and grilling must be
subject to a minimum 14 days maturation (from slaughter to the final consumer).
• Meat from young cattle is subject to specific labelling requirements based on age at slaughter. Meat from
such animals must be labelled as either veal or beef depending on age. Therefore, the Quality Standard Mark
veal logo will apply to meat from animals under 8 months of age
Specifications for Quality Standard Mark lamb

• Females must have no permanent incisors and neither have been used for breeding or pregnant ie
nulliparous and not pregnant.
• Castrated and entire males must have no permanent incisors.
• Carcases must have a fat class of between 2–3H and have a conformation of between E–O. An equivalent to classification is acceptable for
plants not grading lamb.
• Carcases of any acceptable animal slaughtered during the period from 1 January through to 30 April of any year and born before 1 October of
the previous year must be subjected to minimum of 7 days maturation (and ideally 10 days) from slaughter to the final consumer.
Alternatively one of the post-slaughter processes to enhance tenderness, as outlined in ‘AHDB Beef & Lamb Guidance to Meat Quality,’ can
be used ie Aitch bone suspension or electrical stimulation.
How to use this guide
Quality Standard beef – Beef Primals Hindquarter
Code:
Topside Flap Muscle (sartorius) Topside B023 Topside Topside (without gracilis) Topside Fully Trimmed
(without gracilis)
Main Topside Muscle
(semimembranosus)
Code: Topside B001 Code: Topside B016 Code: Topside B017 Code: Topside B018
Description: Whole topside. Exposed blood veins Description: Boneless trimmed topside Description: This topside only contains the main Description: The main topside muscle
are removed and maximum fat thickness is 10mm. without gracilis. topside muscle (semimembranosus) and the (semimembranosus) is fully trimmed.
tender top muscle (adductor) and is fully trimmed.
Tender Top Muscle (adductor) Gracilis and associated Muscles – Gracilis Muscle – Topside Gracilis Muscle – fully trimmed
Topside
Code: Topside B019 Code: Topside B020 Code: Topside B021 Code: Topside B027
1. Position of the topside. 2. Remove the loosely attached muscle 3. ...gracilis, pectineus and sartorius from the 4. Gracilis and associated muscles.
block... topside.
Description: The tender top muscle (adductor) Description: This group of muscles contains the Description: This muscle is positioned on top of Description: The gracilis muscle is fully trimmed.
is fully trimmed. gracilis, pectineus and sartorius. the topside.
1 For full cutting specification refer to CD at the back of the manual.
An example of the meat purchasing guide
Your customer will quote this code and

5. Remove the small side bullet muscle 6. ...following the natural seams. 7. Remove the sartorius muscle by following 8. Topside Flap Muscle. product name when they place their beef
(pectineus) by... the natural seam.
and lamb order
The last image to appear is the only image

that your customer will see.
Easy carcase reference of cut locator Step-by-step instructions.
visit www.qsmbeefandlamb.co.uk
Beef carcase classification
Carcase assessment addresses conformation and fat. Fat cover is scored on a 1-5 scale.
Conformation is assessed from E to P. Combining scores for conformation and fat
determines the markets which cattle suit.
Fat class increasing fatness Fat is determined by visual assessment of external fat
cover. There are five main classes. Class 4 and 5 are
subdivided into L (leaner) and H (fatter).
1 2 3 4L 4H 5L 5H
Conformation is determined by a visual appraisal of shape, taking into account top, loin and shoulder.
E
improving conformation
U+
-U
No adjustment is made for influence of fat on overall shape.
O+
Conformation Class
-O
P+
-P
Beef Index
1 Topside Silverside (with silver gristle) Picanha Steaks – large cut Rump Fillet with silver gristle
Topside Salmon Cut (Silverside Round) Prime Rump Loin Fillet with silver gristle
“Premium” Topside Joints Silverside without Salmon Cut Rump Bistro Muscle Rump Fillet with silver gristle and chain
(Gluteobiceps) Rump Tail/Tri-tip Mini Joint muscle
Topside Joints (without gracilis)
Silverside Steaks – Thin Cut Tri-tip Steaks Loin Fillet with silver gristle and chain
Topside Joints (traditional) muscle
Silverside Steaks – Thin Cut (cut across Prime Rump Steaks – Thin Cut
Topside Joints (without side muscle, fat the grain) Spatchcock Fillet
added) “Premium” Bistro Rump Steaks – Thin
Aitch Bone Joint Cut Fillet Steak on the Bone
Topside Mini Joints (with added fat)
Picanha Steaks – Thin Cut Fillet Tail on the Bone
Daubes (Topside)
Topside Mini Joints and Daubes 3 Thick Flank Tri-Tip Steaks – Thin Cut
Ranch Steaks Thick Flank (Knuckle) Rump Tail/Tri-Tip – fully trimmed 7 Forequarter
Thick Flank Joints (Tensor fasciae latae) Shoulder of Beef – Removal
Ranch Steaks (extra lean)
Tender Top Steaks – Thin Cut Thick Flank Joints (with added fat) Shoulder of Beef – De-boning
Escallops (topside) Braising Steaks – large (thick flank) 5 Sirloin Shoulder of Beef (seam cut)
Escallops and Ranch Steaks Thick Flank – seam cut Sirloin and whole Fillet bone-in Baby LMC (Triceps Brachaii Caput
Pavé (Thick Flank) Striploin Laterale)
Swiss Rolled Beef Whirls
Pavé Muscle – Thick Flank “Premium” Sirloin Steaks Baby LMC Steaks
Topside Stir-fry
Femur Muscle – Thick Flank Sirloin Steak (without “D” muscle) Clod Flat Muscle (Brachialis)
Tender Top Steaks
Centre Cut Muscle – Thick Flank Sirloin Steak – Extra Trim Clod Flat Muscle Steaks
Topside (without gracilis)
Plate Muscle – Thick Flank Sirloin Steaks – Standard Trim Shoulder Brisket Muscle (Latissimus
Topside fully trimmed (without gracilis) dorsi)
Main Topside Muscle Centre Cut Steaks – Thin Cut Sirloin – Sandwich Steaks
Shoulder Brisket Pavé
(semimembranosus) Escallops (Thick Flank) – Thin Cut T-Bone Steaks
Baby LMC – fully trimmed (Triceps
Tender Top Muscle (adductor) Pavé (Thick Flank) – Thin Cut Sirloin Cannon Brachaii Caput Laterale)
Gracilis and associated muscles – “Premium” Sirloin Cannon Steak
Topside 4 Rump Rolled Sirloin
8 Fore Rib
Gracilis Muscle – Topside Rump and Loin bone-in Sirloin Banqueting Roast – Cannon
Small Side Bullet Muscle (pectineus) – Steaks Fore rib bone-in
Rump (with part tail) Fore rib – French Trimmed
Topside Top Sirloin Pave
“Premium” Prime Rump Steaks Fore rib French Trimmed oven-prepared
Topside Flap Muscle (sartorius) Lower Sirloin Pave
“Premium” Bistro Rump Steaks Fore rib – bone-in, partly chined
Ranch Steaks – Thin Cut Larder Trim Sirloin
“D” Rump (without tail) Fore rib – Carvery (rolled)
“Premium” Bistro Topside Steaks Rib and Loin (bone-in)
Rump and Picanha Steak “Premium” Rib of Beef - boned and
Stir-Fry – Topside Flap Muscle Bone-In Porterhouse Steak
(Sartorius) Traditional Rump Steak rolled
Bone-In Sirloin Steak
Gracilis Muscle – fully trimmed Picanha Roast Fore rib – boned and rolled
“Premium” Easy-Carve Rump Roast Rib Eye Steaks
“Premium” Rump Roast 6 Fillet
2 Silverside “Traditional” Rump Roast Fillet
Rib Eye Roll
Silverside (without silver gristle) Club Steaks
“Premium” and “Easy-Carve” Rump Fillet ex chain Rib Eye
Silverside Joint (with added fat) Roast “Premium” Fillet Steaks
Silverside Mini Joints (with added fat) Fore rib – Carvery
Rump Tail/Tri-tip Roast (Tensor Fasciae “Extra Trim” Fillet Steaks (ex. chain and Fore rib – boned and rolled
Escallops (Salmon Cut) Latae) trimmed head)
Salmon Cut Steaks Beef Back Ribs – 2 bone rack
Picanha Steak Fillet Steaks (with chain ex. silver gristle)
Silverside Steaks Beef Back Ribs – 4 bone rack
Hip Steak Fillet Steak Standard
Silverside Steaks, Escallops and Dice Beef Mini Back Ribs – 2 bone rack
Rump Cap (picanha) Fillet Tails/stir-fry
Silverside Dice Rib Cap Muscle (Latissimus dorsi and
Rump Cap (picanha) – large cut Rump Fillet, Middle Fillet and Fillet Tail Trapezius)
Beef Index – continued
9 Chuck – Feather – Blade Denver Steak (cut across the grain) 12 Thin Flank 14 Dice – Stir fry
Chuck Roll Neck and Chuck Roll – Seam Cut Thin Flank Skirts Dice 98% VL
Chuck Eye Joint Neck and Chuck Eye (bone-in) Goose Skirt Dice 95%VL
Chuck Eye Steaks Rhomboideus Flank Skirt Frozen Dice 98%VL
Chuck Steaks Neck and Chuck Roll (Boneless) Goose Skirt Steak-dice Stir-Fry of Beef
Diced Chuck Flank Skirt Steak-dice Steak and Kidney
Chuck Daubes 10 LMC Bavette (flank skirt)
LMC (single muscle)
Blade (Chuck Tender) Flank Skirt (Bavette) 15 Mince –- Burger
Blade Steak Rustic Steaks (LMC) Flank Skirt (Bavette) – fully trimmed Quality Standard Specification for
Feather Escallops (LMC) Thin Flank (boneless) Minced Beef
Feather – extra trimmed LMC Steaks Thin Flank (bone-in) Mince 98% VL
Feather Steaks and Dice Mini Joints (LMC) Thin Flank Boned and Rolled Mince 90%VL
Flat Iron Steak Daubes (LMC) Inside Skirt (Transversus Abdominis) Quality Standard Mark Burgers
Flat Iron Escallops LMC (not single muscle) Cutaneus Muscle Clod and Sticking
Flat Iron Roast LMC (Leg of mutton cut) Roast (with Thin Flank 70%VL Trim/Muscles 55% VL
Beef Pot Roast with carrot and leek added fat)
Trim/Muscles 60% VL
(Feather) LMC (Leg of mutton cut) Roast (without
Beef Pot Roasties – (Feather) (150gm fat) 13 Leg – Shin Trim/Muscles 65% VL
portions) LMC (single muscle) – fully trimmed Heel Muscle Trim/Muscles 70% VL
Beef Stir-Fry (Feather) (Triceps brachii caput longum) Pavé (heel muscle) Trim/Muscles 75% VL
Pavé (underblade) LMC (thick muscle) – fully trimmed Pencil Muscle Trim/Muscles 80% VL
Pavé (underblade fillet) (Triceps brachii caput longum) Braising Steaks (heel muscle) Trim/Muscles 85% VL
Underblade Muscle LMC (triangle muscle) – fully trimmed Hind Shin – boneless Trim/Muscles 90% VL
Underblade Fillet (Triceps brachii caput longum) Trim/Muscles 95% VL
Fore Shin – boneless
Pony (bone-in) Sliced Shin Trim/Muscles 98% VL
Pony (boneless) 11 Brisket Diced Shin
Denver Steak Flat Brisket Beef Bucco 16 Offal
Chuck Eye “Centre Cut” Joint Brisket Joints Prime Hind Shin Muscle Beef Offal
Rib Eye Fillet Brisket Mini Joints Needle (Extensor Carpi Radialis) Skirt Steaks (diaphragm)
Chuck Eye “Centre Cut” Steak Brisket Pavé Needle Steaks Hanger Pavé (body skirt)
“King Arthur’s” Beef Roast Rustic Style Brisket Pavé Beef Shank – boneless and netted Hanger Steaks (body skirt)
Chuck Rib Steaks on the bone Forequarter Flank (bone-in) (Needle)
Back Rib Steaks on the bone Forequarter Flank (boneless) Clod Shin (Boneless) (Biceps Brachaii)
Chuck Rib on the bone Beef Ribs – French Trimmed Beef Shank – boneless and netted
Neck of Beef – boneless Beef Short Ribs (Jacobs ladder) (Clod Shin)
Denver Muscle (Serratus Ventralis) Whole Beef Ribs (Jacobs ladder) Boneless Beef Shank Portions
Denver Steaks – Thin Cut (cut across Beef Ribs Split (Jacobs ladder) (Clod Shin)
the grain) Beef Shank – boneless and netted
Brisket Muscle PAT (prepared and
Blade (Chuck Tender) – trimmed trimmed) (Fore Shin)
(Supraspinatus) Boneless Beef Shank Portions
Brisket Cap Muscle (prepared and
Feather – split and fully trimmed trimmed) (Fore Shin)
(Infraspinatus) Beef Shank – boneless and netted
Forequarter Flank (boneless) without
Underblade Muscle – fully trimmed intercostal muscles (Hind Shin)
(Subscapularis) Boneless Beef Shank Portions (Hind Shin)
Jacobs Ladder
Underblade Fillet – fully trimmed (Teres Needle – fully trimmed
Minor) (Extensor Carpi Radialis)
Code:
Topside Topside B001
1. Position of the topside. 2. Discoloured tissue… 3. excess fat and… 4. exposed blood veins are removed.
5. Fat thickness 10mm maximum… 6. at any point. 7. Topsides are vacuum packed individually.
Code:
“Premium” Topside Joints Topside B002
1. Position of the topside. 2. Remove the first joint of the topside, 3. Remove the loosely attached muscle 4. Cut the remaining topside into two
which contains the thickest part of the (gracilis) by cutting along the natural seam. equalsized portions. Only these parts are
gracilis. This part can be used for to be used for Premium topside joints.
a traditional roasting joint.
5. Add a 5mm thick layer of fat to any lean 6. Premium topside roasting joints prepared
surface parts on the top of the joint and and ready to cut into joints of the
tie securely with string at regular intervals. required size.
Code:
Topside Joints (without gracilis) Topside B003
1. Position of the topside. 2. Remove the loosely attached muscle 3. Boneless trimmed topside ready for 4. Cut the topside into three equal sized
(gracilis) by cutting along the natural seam. further preparation. portions.
5. Add a 5mm thick layer of fat to lean 6. Topside roasting joints prepared and ready
surface parts on the top of the joint and to cut into joints of the required size.
tie securely with string at regular intervals.
Code:
Topside Joints (traditional) Topside B004
1. Position of the topside. 2. Remove all discoloured tissue, gristle 3. From the internal side remove the loose 4. blood veins, gristle and discoloured tissue.
and excess fat from external side of the hanging muscle…
topside.
5. Cut the topside into three equal pieces. 6. Add fat to lean parts on top of the joint 7. Vacuum pack.
and tie at regular intervals. Fat thickness
not to exceed 10mm.
Code:
Topside Joints (without side muscle, fat added) Topside B005
1. Position of the topside. 2. Square cut the side muscle of the topside 3. Cut the remainder into three equal 4. Place a sheet of cod fat (maximum
sized pieces. thickness 10mm) over the centre of the
lean side of the joint.
5. Tie and secure with string at regular 6. Square ends… 7. as illustrated. 8. Cut into joints of the required size.
intervals.
Code:
Topside Mini Joints (with added fat) Topside B006
1. Position of the topside. 2. Remove the loosely attached muscle 3. Boneless trimmed topside ready for 4. Separate the topside into the two main
(gracilis) by cutting along the natural seam. further preparation. muscles by cutting along the natural seam
between them.
5. Take the largest muscle and cut into 6. Add a 5mm layer of fat over one cut 7. Cut mini joint into required size for sale.
smaller pieces as illustrated. surface and hold in place with elasticated
roasting bands at regular intervals.
Code:
Daubes (Topside) Topside B007
between them.
5. Take the largest muscle and cut into 6. Cut into smaller pieces by cutting along 7. Cut the muscles into 50mm cubes, place a
smaller pieces as illustrated. the grain. band in both directions and display for sale
as “Daubes”.
Code:
Topside Mini Joints and Daubes Topside B008
between them.
5. Take the largest muscle and cut into 6. Add a 5mm layer of fat over one cut 7. Cut mini joint into required size for sale. 8. Alternatively cut the mini joints into 50mm
smaller pieces as illustrated. surface and hold in place with elasticated cubes, place a band in both directions and
roasting bands at regular intervals. display for sale as “Daubes”.
Code:
Ranch Steaks Topside B009
between them.
5. Slice the larger muscle across the grain and 6. Lightly score each steak with a diamond
evenly at 10mm intervals. pattern and display for sale.
For this product the topside should be matured

for a minimum of 14 days.
Code:
Ranch Steaks (extra lean) Topside B010
1. Position of the topside. 2. Trim topside of all visible fat, gristle and 3. Remove gracilis muscle by following the 4. Separate the topside into the two main
connective tissue. natural seams and trim all connective muscles by cutting along the natural seam
tissue. between them.
5. Cut muscle block into smaller pieces. 6. Cut into 10mm thick portions and score
each steak.

Code:
Tender Top Steaks – Thin Cut Topside B011
1. Position of the topside. 2. Remove the loosely attached muscle 3. ...gracilis, pectineus and sartorius from 4. Remove fat and connective tissue.
block,... the topside.
5. Separate the main topside muscle 6. Expose the main blood veins by removing... 7. ...the top layer of the muscle. Remove the 8. Slice the Tender Top muscle across the
(semimembranosus) and the tender top main blood veins. grain and evenly at 5mm intervals to
muscle (adductor) following a very thin produce Tender Top Steaks – Thin Cut.
natural seam.

Code:
Escallops and Ranch Steaks Topside B012
between them.
5. Slice the smaller muscle across the grain 6. Escallops ready for sale. 7. Slice the larger muscle across the grain 8. Lightly score each steak with a diamond
and evenly at 5mm intervals to produce and evenly at 10mm intervals. pattern and display for sale.
escallops.

Code:
Swiss Rolled Beef Whirls Topside B013
1. Position of the topside. 2. Remove the loosely attached muscle 3. Trim this muscle of excess fat, gristle and 4. Form into a roll with grain of the muscle
(gracilis) by cutting along the natural seam. connective tissue to expose the underlying running lengthways.
lean surface.
5. Hold in shape by placing elasticated 6. Carefully slice between the skewers. 7. Swiss rolled beef whirls ready for sale.
roasting bands at regular intervals and
then inserting wooden skewers between
the bands.

Code:
Topside Stir-fry Topside B014
1. Position of the topside. 2. Trim topside of all visible fat, gristle and 3. Remove gracilis muscle by following the 4. Remove all gristle, connective tissue and
connective tissue. natural seams and trim all connective fat. Cut lean muscle into stir-fry strips of
tissue. Gracilis muscle not to be used for 1cm x 1cm x 6cm.
stir-fry.

Code:
Tender Top Steaks Topside B015
1. Position of the topside. 2. Trim topside of all visible fat, gristle and 3. Remove gracilis muscle by following the 4. Separate the topside into the two main
connective tissue. natural seam and trim all connective tissue. muscles by cutting along the natural seam
between them. Only the side muscle
(bullet) is to be used for this steak.
5. Expose the main blood veins by removing... 6. ...the top layer of the muscle. Remove the 7. Cut into portions of required weight. 8. Tender Top Steak.
main blood veins.

Code:
Topside (without gracilis) Topside B016
1. Position of the topside. 2. Remove the loosely attached muscle 3. Boneless trimmed topside without gracilis.
(gracilis) by cutting along the natural seam.
Code:
Topside fully trimmed (without gracilis) Topside B017
1. Position of the topside. 2. Remove the loosely attached muscle 3. ...gracilis, pectineus and sartorius from 4. Remove fat and connective tissue.
5. Topside fully trimmed (without gracilis).

Code:
Main Topside Muscle (semimembranosus) Topside B018
1. Position of the topside. 2. Remove the loosely attached muscle 3. ...gracilis, pectineus and sartorius from the 4. Remove fat and connective tissue.
block,... topside.
5. Separate the main topside muscle 6. Main Topside Muscle.

(semimembranosus) and the tender top
muscle (adductor) following a very thin
natural seam.
Code:
Tender Top Muscle (adductor) Topside B019
block,... topside.
5. Separate the main topside muscle 6. Tender Top Muscle.

(semimembranosus) and the tender top
muscle (adductor) following a very thin
natural seam.
Code:
Gracilis and associated muscles – Topside Topside B020
1. Position of the topside 2. Remove the loosely attached muscle 3. ...gracilis, pectineus and sartorius from 4. Gracilis and associated muscles.
Code:
Gracilis Muscle – Topside Topside B021
block... topside.
5. Remove the small side bullet muscle 6. Remove the sartorius muscle by following 7. The remainder is the Gracilis Muscle – 8. Gracilis Muscle – Topside.
(pectineus) by following the natural seams. the natural seam. Topside.
Code:
Small Side Bullet Muscle (pectineus) – Topside Topside B022
block... topside.
5. Remove the small side bullet muscle 6. ...following the natural seams. 7. Small Side Bullet Muscle – Topside
(pectineus) by...
Code:
Topside Flap Muscle (sartorius) Topside B023
block... topside.
5. Remove the small side bullet muscle 6. ...following the natural seams. 7. Remove the sartorius muscle by following 8. Topside Flap Muscle.
(pectineus) by... the natural seam.
Code:
Ranch Steaks – Thin Cut Topside B024
block,... topside.
5. Separate the main topside muscle 6. Main Topside Muscle (semimembranosus). 7. Cut across the grain into thin steaks, 8. Ranch Steaks – Thin Cut.
(semimembranosus) and the tender top This muscle can be cut into logs prior to maximum thickness 5-7mm. (This is done
muscle (adductor) following a very thin slicing, to reduce steak size. easier on a gravity feed slicer).
natural seam.
For this product the topside should be matured for a

minimum of 14 days.
Code:
“Premium” Bistro Topside Steaks Topside B025
block... topside.
5. Remove the small side bullet muscle 6. ...following the natural seams. 7. Small side bullet muscle – Topside. 8. “Premium” Bistro Topside Steaks.
(pectineus) by... Trim ends and cut into steaks of required
thickness.

Code:
Stir-Fry – Topside Flap Muscle (Sartorius) Topside B026
block... topside.
5. Remove the small side bullet muscle 6. Remove the sartorius muscle by following 7. Remove all fat, gristle and connective 8. Stir-Fry – Topside Flap Muscle (Sartorius).
(pectineus) by following the natural seams. the natural seam. tissue and cut into stir-fry.

Code:
Gracilis Muscle – fully trimmed Topside B027
block... topside.
5. Remove the small side bullet muscle 6. Remove the sartorius muscle by following 7. The remainder is the Gracilis Muscle – 8. Gracilis Muscle – fully trimmed.
(pectineus) by following the natural seams. the natural seam. Topside.
Code:
Silverside (without silver gristle) Silverside B001
1. Position of the silverside. 2. The internal fat pocket and… 3. silver gristle is removed. 4. External fat level not to exceed 15mm.
5. Silversides are vacuum packed individually.

Code:
Silverside Joint (with added fat) Silverside B002
1. Position of the silverside. 2. Silverside. 3. Cut the silverside into two equal-sized 4. Cut cod fat into thin slices and flatten with
joints as illustrated. a fat basher if needed. Alternatively use
pre-pressed cod fat.
5. Place a layer of cod fat (maximum 6. Tie securely with string at regular intervals. 7. Silverside joints prepared and ready to cut
thickness 10 mm) over the centre of the into joints of the required size.
lean side of the joint.
Code:
Silverside Mini Joints (with added fat) Silverside B003
1. Position of the silverside. 2. Boneless untrimmed silverside 3. Boneless untrimmed silverside 4. Remove the salmon cut from the rest of
anterior view. posterior view. the silverside by cutting along the natural
seam. Remove silverwall, excess fat and
connective tissue.
5. Cut into mini joints. 6. Add a 5mm layer of fat if required. 7. Secure with elasticated roasting bands.
For this product the silverside should be matured

Code:
Escallops (Salmon Cut) Silverside B004
1. Position of the silverside. 2. Remove the salmon cut from the silverside 3. Remove all external fat and gristle. 4. Square the ends and slice escallops across
by cutting along the natural seam. the grain at 5mm intervals.
5. Escallops are ideal for marinating.
For this product the salmon cut should be matured

Code:
Salmon Cut Steaks Silverside B005
connective tissue.
5. Slice the salmon cut into steaks of even 6. Salmon cut steaks prepared to
thickness. specification and ready for sale.
Code:
Silverside Steaks Silverside B006
1. Position of the silverside. 2. Boneless untrimmed silverside 3. Boneless Boneless untrimmed silverside 4. Remove the salmon cut from the rest of
seam. Remove silverwall gristle, excess fat
and connective tissue.
5. Cut silverside muscle into steaks.

Code:
Silverside Steaks, Escallops and Dice Silverside B007
seam. Remove silverwall gristle, excess fat
5. Larger silverside muscle can be cut 6. or square the ends of the salmon cut and 7. Escallops are ideal for marinating. 8. Alternatively the silverside can be used
into steaks... slice into escallops across the grain at for dice.
5mm intervals.

Code:
Silverside Dice Silverside B008
connective tissue.
5. Cut silverside muscle into dice.

Code:
Silverside (with silver gristle) Silverside B009
1. Position of the silverside. 2. The internal fat pocket and… 3. external fat level not to exceed 15mm. 4. Boneless silverside anterior view.
5. Boneless silverside posterior view. 6. Silverside is packed individually.

Code:
Salmon Cut (Silverside Round) Silverside B010
1. Position of the silverside. 2. Boneless untrimmed silverside 3. Boneless untrimmed silverside 4. Remove the salmon cut from the rest
anterior view. posterior view. of the silverside by cutting along the
natural seam.
5. Salmon Cut. Maximum fat level 15mm.

Code:
Silverside without Salmon Cut (Gluteobiceps) Silverside B011
1. Position of the Silverside. 2. Remove the salmon cut by following the 3. External fat levels not to exceed 15mm. 4. Silverside without salmon cut.
natural seams.
Code:
Silverside Steaks – Thin Cut Silverside B012
1. Position of the Silverside. 2. Silverside (Biceps femoris) and Salmon cut 3. Remove the Salmon muscle by following 4. Silverside with the Salmon Cut removed.
(Semitendinosus). the natural seam.
5. Remove all connective tissue and gristle. 6. Follow the seam as illustrated… 7. …to remove the side muscle (Biceps 8. The side muscle (Biceps femoris –
femoris – ischiatic head). ischiatic head) fully trimmed. This part of
the Silverside is tough and cannot be used
for thin steaks.
For this product the Silverside must be matured

for a minimum of 14 days and will benefit from
needle tenderising.
Code:
Silverside Steaks – Thin Cut – continued Silverside B012
9. Remove remaining gristle and connective 10. …but leave natural fat to a maximum 11. Remove 50mm from the tapered end… 12. …of the silverside as this part is very
tissue… thickness of 5 mm. tough.
13. Cut remainder into 5mm thin steaks. 14. Silverside Steak – Thin Cut. 15. If these steaks are to be used for sandwich
(This is done easier on a gravity feed slicer). steaks, stir-fry or fajitas, we recommend
that all fat and gristle is removed.

needle tenderising.
Code:
Silverside Steaks – Thin Cut (cut across the grain) Silverside B013
1. Position of the Silverside. 2. Silverside (Biceps femoris) and Salmon cut 3. Remove the Salmon muscle by following 4. Silverside with the Salmon Cut removed.
(Semitendinosus). the natural seam.
5. Remove all connective tissue and gristle. 6. Follow the seam as illustrated… 7. …to remove the side muscle (Biceps 8. The side muscle (Biceps femoris –
femoris – ischiatic head). ischiatic head) fully trimmed. This part of
the Silverside is tough and cannot be used
for thin steaks.

needle tenderising.
Code:
Silverside Steaks – Thin Cut (cut across the grain) – continued Silverside B013
9. Remove remaining gristle and connective 10. …but leave natural fat to a maximum 11. Remove 50mm from the tapered end… 12. …of the silverside as this part is very
tissue… thickness of 5 mm. tough.
13. Cut the silverside muscle in half… 14. …and cut remaining 2 logs sideways across 15. Silverside Steak – Thin Cut (cut across the 16. If these steaks are to be used for sandwich
the grain into 5mm thin steaks. (This is grain). steaks, stir-fry or fajitas, we recommend
done easier on a gravity feed slicer). that all fat and gristle is removed.

needle tenderising.
Code:
Aitch Bone Joint Silverside B014
1. Position of the silverside. 2. Silverside with salmon cut. 3. Remove the aitch bone joint in a straight 4. …starting from the tip of the salmon cut.
line…
5. Remove all gristle and connective tissue. 6. Place strings across the grain. External fat 7. Aitch Bone Joint. 8. Joint can be cut in half to produce Aitch
Note the direction of the grain. not to exceed 15mm. Bone mini joints.

Code:
Thick Flank (Knuckle) Thick Flank B001
1. Position of the thick flank (knuckle), 2. Excess fat and… 3. discoloured tissue… 4. is removed.
without rump tail.
5. Thick Flank (Knuckle) is vacuum packed

individually.
Code:
Thick Flank Joints Thick Flank B002
1. Position of the thick flank, with rump tail. 2. Boneless untrimmed thick flank ready for 3. Seam back large external muscle and cut 4. Remove excess fat, connective tissue and
preparation. the primal lengthways along the grain to gristle. Tie securely with string at regular
produce two equal-sized portions. intervals.
5. The two thick flank rolls are ready to cut 6. Cut into joint of the size required.
into smaller joints.
Code:
Thick Flank Joints (with added fat) Thick Flank B003
1. Position of the thick flank, with rump tail. 2. Boneless untrimmed thick flank ready 3. Seam back large external muscle and cut 4. Cut cod fat into thin slices and flatten
for preparation. the primal lengthways along the grain to with a fat basher if needed. Alternatively
produce two equal-sized portions. use pre-pressed cod fat.
5. Remove excess fat, connective tissue and 6. Cut into joints of the size required. 7. Joints vacuum packed and ready for sale.
gristle. Add 10mm thick roasting fat on
lean top surface and tie securely with
string at regular intervals.
Code:
Braising Steaks – large (thick flank) Thick Flank B004
1. Position of the thick flank (Knuckle), 2. Remove excess fat from thick flank 3. Cut into braising steaks of even thickness.
without rump tail. (Knuckle).
Code:
Thick Flank – seam cut Thick Flank B005
1. Position of the thick flank, without 2. Remove the gristle from the thin top 3. Separate the thin top muscle (A) from the 4. Continue by also removing the muscle
rump tail. muscle (A). main muscle block. which runs along the femur, muscle (B).
Muscle A Muscle B
Muscle A Muscle B
5. Separate muscles A and B and remove all 6. Muscle A can be used for frying steaks. 7. Separate muscle C (Bullet) and muscle D. 8. Remove all gristle and connective tissue
connective tissue. Muscle B can be used for braising. from muscle C (Bullet).
For this product the thick flank should be matured

Code:
Thick Flank – seam cut – continued Thick Flank B005
Braising
9. Muscle C (Bullet): remove a 3cm thick 10. Follow the centre gristle and split the 11. Remove all gristle. 12. Hold the joints in shape by placing
slice from where the muscle is attached muscle into two. elasticated roasting bands at regular
to the knee cap and use for braising. intervals.
13. Cut joints into half to create “Centre 14. Alternatively Muscle C (Bullet) can be cut 15. “Centre Cut” steak for frying or grilling. 16. Remove all gristle and connective tissue
Cut” Mini Joints. into “Centre Cut” Steaks. from muscle D. Muscle D contains a
section of fine and a section of coarse
grain.

Code:
Thick Flank – seam cut – continued Thick Flank B005
Fine grain Coarse grain
17. Separate the two. 18. The fine grain section of muscle D can be 19. The coarse section of muscle D can be… 20. used for Diced Braising.
cut into Escallops.

Code:
Pavé (thick flank) Thick Flank B007
1. Position of the thick flank, without 2. The selected muscle is to be used for this 3. Remove the gristle from the thin top 4. Separate the thin top muscle (A) from the
rump tail. Pavé. The small section below the dotted muscle (A). main muscle block.
line is removed and used for braising.
Muscle A Muscle B
5. Continue by also removing the muscle 6. Separate muscles A and B and remove 7. Remove all gristle and connective tissue 8. Remove the section where the muscle
which runs along the femur, muscle (B). all connective tissue. Muscle A can be from the muscle A. grain is coarse. This coarse grain part is
used for Pavés. Muscle B can be used for to be used for braising..
braising.
For this product the thick flank must be matured

Code:
Pavé (thick flank) – continued Thick Flank B007
Depending on the size of the

muscle, steaks can be cut
on an angle to achieve the
required portion weight and
cut size.
9. The remainder to be cut into Pavés of 10. Pavé.

required weight.
For this product the thick flank must be matured

Code:
Pavé Muscle – Thick Flank Thick Flank B008
1. Position of the thick flank without rump 2. Separate the Pavé muscle (Vastus 3. Continue by also removing the muscle 4. Separate the Pavé muscle (Vastus
tail. Medialis) from the main muscle block. with runs along the femur (Vastus Medialis) from the femur muscle (Vastus
Intermedius). Intermedius).
5. Remove all fat and gristle. 6. Pavé muscle – Thick Flank (Vastus
Medialis).
Code:
Femur Muscle – Thick Flank Thick Flank B009
5. Remove all fat and gristle. 6. Femur muscle (Vastus Intermedius).

Code:
Centre Cut Muscle – Thick Flank Thick Flank B010
1. Position of the thick flank without rump 2. Separate the Pavé muscle (Vastus 3. Continue by also removing the muscle 4. Separate the centre cut muscle (Rectus
tail. Medialis) from the main muscle block. with runs along the femur (Vastus Femoris) from the plate muscle (Vastus
Intermedius). Lateralis).
5. Centre Cut Muscle (Rectus Femoris) also 6. Centre Cut Muscle.

known as the bullet muscle.
Code:
Plate Muscle – Thick Flank Thick Flank B011
5. Remove all fat and gristle. 6. Plate Muscle (Vastus Lateralis).

Code:
Centre Cut Steaks – Thin Cut Thick Flank B012
Braising
5. Centre Cut Muscle (Rectus Femoris) also 6. Remove 3cm thick slice from where the 7. Remove remaining gristle and cut Centre 8. Centre Cut Steaks – Thin Cut.
known as the bullet muscle. Remove all muscle is attached to the knee cap and Cut muscle into thin steaks, maximum
gristle and connective tissue. use for braising. Follow the centre gristle thickness 5-7mm. (This is done easier on
and split the muscle into two. a gravity feed slicer).

Code:
Escallops (Thick Flank) – Thin Cut Thick Flank B013
Fine grain Coarse grain
5. Remove fat, gristle. and connective tissue. 6. This muscle contains a section of fine and 7. …and cut the finely grained section into 8. Escallops (Thick Flank) – Thin Cut.
Plate Muscle (Vastus Lateralis). a section of coarse grain. Separate the thin escallops of maximum thickness
two… 5-7mm. (This is done easier on a gravity
feed slicer).

Code:
Pavé (Thick Flank) – Thin Cut Thick Flank B014
5. Remove all fat, gristle and connective 6. Pavé muscle – Thick Flank (Vastus 7. Remove the section where the muscle 8. Cut the remainder into thin steaks,
tissue from the Pavé muscle (Vastus Medialis). grain is coarse. This coarse grain part is maximum thickness 5-7mm.
Medialis). to be used for braising.

Code:
Rump and Loin bone-in Rump B001
1. Position of rump and loin. 2. External view. 3. Internal view. Flank to be removed by
cutting 5cm from the tip of the eye muscle.
Code:
Rump (with part tail) Rump B002
1. Position of the rump. 2. The rump tail is trimmed to a maximum 3. Excess gristle and… 4. blood veins are removed.
length of 50mm.
5. External fat thickness does not exceed 6. Rump is vacuum packed individually.
10mm at any point.
Code:
“Premium” Prime Rump Steaks Rump B003
1. Position of the rump. 2. Boneless untrimmed rump with the tail 3. Remove the cap muscle by cutting 4. Separate the remaining two muscles by
muscle (TFL) removed. along the seam between it and the rest cutting along the seam between them.
of the rump.
5. Remove excess fat, gristle and connective 6. Slice the centre rump muscle evenly across 7. “Premium” Prime Rump Steak. 8. Slice the side rump muscle evenly across
tissue to leave exposed lean surfaces. the grain into… the grain into…
Code:
Premium” Bistro Rump Steaks Rump B003
9. “Premium” Bistro Rump Steaks.

Code:
“D” Rump (without tail) Rump B004
1. Position of the rump. 2. The rump tail is removed. 3. Excess gristle and blood veins are 4. External fat thickness does not exceed
removed. 10mm at any point.
Code:
Rump and Picanha Steak Rump B005
1. Position of the rump. 2. Tail muscle to be removed from the rump. 3. Remove any bone fragments, gristle and 4. Separate the two main rump muscles by
discoloured tissue. following the natural seam.
5. Remove all gristle from the cap muscle. 6. The cap muscle and the main rump muscle. 7. Cut the main rump muscle into steaks of 8. Traditionally the cap muscle is left on the
even thickness, (no wedge shapes) across main rump muscle and is cut along the
the grain. grain which creates less tender steaks.
Code:
Rump and Picanha Steak – continued Rump B005
9. By removing the cap muscle, the steaks 10. Cut the cap muscle across the grain into 11. Steaks to be vacuum packed and the 12. should be delivered in natural proportions
can be cut across the grain to improve picanha steaks of even thickness (no picanha and main rump steaks… (approx. 5-6 picanha steaks per whole
tenderness. wedge shapes). rump).
Code:
Traditional Rump Steak Rump B006
1. Position of the rump. 2. Remove bone and trim fat to a maximum 3. Cut steaks 15mm thick and even… 4. throughout each slice.
thickness of 10mm.
5. Cut each steak into required portion size.

Code:
Picanha Roast Rump B007
1. Position of the rump. 2. Separate the cap muscle by cutting along 3. Carefully remove external sheets of gristle 4. Score the fat in a diamond pattern taking
the seam between it and the main rump from the cap muscle. care not to cut into the underlying lean.
muscle.
5. Square ends and sides and sell as a 6. Alternatively cut into two equal-sized 7. or cut into individual portions of 8. Picanha roast prepared to specification.
whole roast. portions and sell as smaller roasting 150-200 gm.
joints…
Code:
“Premium” Easy-Carve Rump Roast Rump B008
1. Position of the rump. 2. Remove any small loosely attached 3. Separate the cap muscle by cutting along 4. Carefully remove external sheets of gristle.
muscles. the seam between it and the main rump
muscles.
Main muscle Cap muscle
5. Add 5mm thick fat to cover lean parts of 6. Cut the main muscle into two portions. 7. Main muscle (two portions) and cap tied
joint if required. securely for use as roasting joints.
Code:
“Premium” Rump Roast Rump B009
1. Position of the rump. 2. Remove any small loosely attached 3. Separate the cap muscle by cutting along 4. Carefully remove external sheets of gristle.
muscles.
5. Add 5mm thick fat to cover lean parts of 6. Tie the cap and main rump muscle
joint if required. securely with string at regular intervals.
Code:
“Traditional” Rump Roast Rump B010
1. Position of the rump. 2. Remove any small loosely attached 3. Remove internal fat deposits. 4. Trim external fat to a maximum thickness
muscles. of 5mm.
5. Cut the trimmed primal into two equal 6. Tie securely with string, making sure the 7. Rump roasting joints prepared to
sized portions. cap muscle stays in position to prevent the specification and ready for use.
joint tapering.
Code:
“Premium” and “Easy-Carve” Rump Roast Rump B011
1. Position of the rump 2. Remove any small loosely attached 3. Separate the cap muscle by cutting along 4. Carefully remove external sheets of gristle.
muscles.
Main muscle Cap muscle
5. Add fat 5mm thick to cover lean parts of 6. Tie the cap and main rump muscle 7. Alternatively cut the main muscle into two 8. Main muscle (two portions) and cap muscle
joint if required. securely with string at regular intervals. portions and form into joints. tied securely for use as roasting joints.
Code:
Rump Tail/Tri-tip Roast (Tensor Fasciae Latae) Rump B012
1. Position of the Rump Tail. 2. Remove excess fat and gristle. 3. Max. fat thickness on the outside of the 4. Rump Tail/Tri-tip Roast.
muscle not to exceed 10mm.
If used as a roasting joint, the rump tail should be

matured for a minimum of 14 days.
Code:
Picanha Steak Rump B013
1. Position of the rump. 2. Separate the cap muscle by cutting along 3. Carefully remove external sheets of gristle 4. The direction the steaks need to be cut.
the seam between it and the main rump from the cap muscle. Use the end piece for trim as this part is
muscle. not so tender.
5. Picanha steak sliced and ready for sale.

Code:
Hip Steak Rump B014
1. Position of the hip (aitch) bone. 2. This muscle is attached to the hip (aitch) 3. Excess gristle and fat is removed. 4. Hip Steak.
bone and partly to the topside.
Code:
Rump Cap (picanha) Rump B015
1. Position of the rump. 2. Boneless untrimmed rump with the tail 3. Remove the cap muscle/picanha by cutting 4. External fat level trimmed back to a
muscle (TFL) removed. along the seam between it and the rest of maximum of 10mm.
the rump.
5. Rump Cap (Picanha)

Code:
Rump Cap (picanha) – large cut Rump B016
1. Position of the rump. 2. The rump, silverside, salmon cut and heel 3. Separate the main rump muscles by 4. Remove the rump cap/picanha muscle
muscle section. following the natural seams as illustrated. from the silverside in line with the tip of
the salmon cut.
5. By removing the cap/picanha muscle this 6. External fat level trimmed back to a 7. Rump Cap/Picanha – Large Cut.
way, compared to the traditional method, maximum of 10mm.
the yield is increased by approx. 25%.
Code:
Picanha Steaks – large cut Rump B017
1. Position of the rump. 2. The rump, silverside, salmon cut and heel 3. Separate the main rump muscles by 4. Remove the rump cap/picanha muscle in
muscle section. following the natural seams as illustrated. line with the tip of the salmon cut.
5. By removing the cap/picanha muscle this 6. Remove gristle and excess fat and slice 7. ...up to the blue line as illustrated as the 8. Picanha Steak – Large Cut.
way, compared to the traditional method, across the grain... remainder is less tender.
the yield is increased by approx 25%.
For this steak the cap/picanha should be matured

Code:
Prime Rump Rump B018
1. Position of the rump. 2. Boneless untrimmed rump with the tail 3. Remove the cap muscle/picanha by cutting 4. Separate the prime rump and the bistro
muscle (TFL) removed. along the seam between it and the rest of rump muscles by cutting along the seam
the rump. between them.
5. Prime Rump Muscle. External fat level 6. Prime Rump Muscle.

trimmed back to a maximum of 10mm.
Code:
Rump Bistro Muscle Rump B019
5. Rump Bistro Muscle.

Code:
Rump Tail/Tri-tip Mini Joint Rump B020
1. Position of the Rump Tail. 2. Max. fat thickness on the outside of the 3. Remove excess fat and gristle. 4. The lines indicate the direction of the
muscle not to exceed 10mm. muscle grain.
5. Cut rump tail into 2 and remove thin ends 6. Tri-tip Mini Joints.
as illustrated. Tie muscle across the grain
as the lines illustrate.
For this product, the rump tail should be matured

Code:
Tri-tip Steaks Rump B021
1. Position of the Rump Tail. 2. Max. fat thickness on the outside of the 3. Remove excess fat and gristle. 4. The lines indicate the direction of the
muscle not to exceed 10mm. muscle grain.
5. Cut rump tail into 2 and remove thin 6. Tri-tip Steaks. 7. Tri-tip Steaks.
ends as illustrated. Cut the muscle across
the grain as the lines illustrate.
For this product, the rump tail should be matured

Code:
Prime Rump Steaks – Thin Cut Rump B022
5. Prime Rump Muscle. External fat level 6. Prime Rump Muscle. 7. Cut across the grain into thin steaks, 8. Prime Rump Steaks – Thin Cut.
trimmed back to a maximum of 10mm. maximum thickness 5-7mm. (This is done
easier on a gravity feed slicer).
Code:
“Premium” Bistro Rump Steaks – Thin Cut Rump B023
5. Rump Bistro Muscle. 6. Cut across the grain into thin steaks, 7. “Premium” Bistro Rump Steaks – Thin Cut.
maximum thickness 5-7mm. (This is done
easier on a gravity feed slicer).
Code:
Picanha Steaks – Thin Cut Rump B024
1. Position of the rump. 2. Separate the cap muscle by cutting along 3. Carefully remove external sheet of gristle 4. The direction the steaks need to be cut.
the seam between it and the main rump from the cap muscle. Use the end piece for trim as this part is
muscle. not so tender.
5. Cut across the grain into 5-7mm thick 6. Picanha Steaks – Thin Cut. 7. If these steaks are to be used for
steaks. (This is done easier on a gravity sandwich steaks, stir-fry or fajitas, we
feed slicer). recommend that all fat and gristle is
removed.
For this steak the cap/picanha should be matured

Code:
Tri-Tip Steaks – Thin Cut Rump B025
1. Position of the Rump Tail (M. tensor 2. Max. fat thickness on the outside of the 3. Remove excess fat and gristle. 4. The lines indicate the direction of the
fasciae latae). muscle not to exceed 10mm. muscle grain.
5. Cut rump tail into 2 and remove thin 6. Cut into thin steaks, maximum thickness 7. Tri-Tip Steaks – Thin Cut. 8. If these steaks are to be used for
ends as illustrated. Cut the muscle across 5-7mm. (This is done easier on a gravity sandwich steaks, stir-fry or fajitas, we
the grain as the lines illustrate. feed slicer). recommend that all fat and gristle is
removed.
For this product, the rump tail/tri-tip should be

Code:
Rump Tail/Tri-Tip – fully trimmed (Tensor fasciae latae) Rump B026
1. Position of the Rump Tail/Tri-Tip. 2. Follow the natural seam between the 3. …remove the Rump Tail/Tri-Tip. 4. Rump Tail/Tri-Tip. (Tensor fasciae latae).
Rump and the Rump Tail/Tri-Tip and…
5. Rump Tail/Tri-Tip. (Tensor fasciae latae) 6. Remove all fat and gristle from both sides 7. Fully trimmed Rump Tail/Tri-Tip. muscle.
of the muscle.
Code:
Sirloin and whole Fillet (bone-in) Sirloin B001
1. Position of the Sirloin and Fillet. 2. 3 rib bone hindquarter… 3. …with the thin flank removed 50mm from 4. Remove the thin layer of fat to expose
the tip of the eye muscle. the fillet and the Topside Flap Muscle
(Sartorius).
5. Partly lift the Topside Flap Muscle 6. …to expose the top of the fillet. 7. Release the top of the fillet from the hip 8. …following the hip bone taking care not
(Sartorius)… bone and remove the fillet… to cut into the fillet…
Code:
Sirloin and whole Fillet (bone-in) – continued Sirloin B001
9. …and not to leave any fillet on the bone. 10. Continue cutting towards the edge of the 11. Cut through the cartilage of the lumbar 12. Pull the sirloin away from the carcase as
hip bone. Taking care not to cut into the vertebrae as illustrated. illustrated to separate the bones.
sirloin or fillet muscle.
13. Separate the sirloin from the hind quarter 14. Sirloin and whole fillet (bone-in).
by cutting in a straight line along the edge
of the hip bone taking care not to cut into
the fillet.
Code:
Striploin Sirloin B002
1. Position of the three-rib sirloin. 2. Intercostal meat (meat between the ribs) 3. The tail is trimmed to 40mm maximum 4. 25mm wide back strap is removed.
is removed. from the tip of the eye muscle.
5. External fat level trimmed back to a 6. Striploin is vacuum packed individually.

maximum of 10mm.
Code:
“Premium” Sirloin Steaks Sirloin B003
1. Position of the three-rib sirloin. 2. Boneless untrimmed sirloin. 3. Remove the tail by cutting 25mm from 4. Remove the backstrap to a width of 70mm
the ventral tip of the eye muscle. and parallel to the backline of the carcase.
Remove the chain. Trim external fat to a maximum thickness
of 8mm.
Gluteus medius Spinalis dorsi “Premium” Sirloin “Premium” Sirloin
5. Separate the sirloin into three by cutting 6. The sirloin cut into the three different 7. Steaks cut to specification from the three
across the anterior tip of the gluteus medius types of steak. pieces. Only centre steaks are eligible for
and the posterior tip of the spinalis dorsi. “Premium” status.
Code:
Sirloin Steak (without “D” muscle) Sirloin B004
1. Position of the two-rib sirloin. 2. Remove the bones by sheet boning 3. Remove all gristle and connective tissue… 4. and internal fat pockets.
technique. Trim the tail to a maximum
width of 25mm from the tip of the eye
muscle.
5. Remove 70mm of the backstrap. Chain to 6. Trim external fat to a maximum thickness 7. Remove the D muscle (not to be included 8. Cut remaining sirloin into steaks of even
be trimmed of excess fat and gristle but of 10mm. with these sirloin steaks). thickness (no wedge shapes) and of
left on the loin. required portion weight.
Code:
Sirloin Steak – Extra Trim Sirloin B005
1. Position of the two-rib sirloin. 2. Remove the bones by sheet boning 3. Trim the tail to a maximum width of 25mm 4. Remove all gristle and connective tissue…
technique. from the tip of the eye muscle.
5. and internal fat pockets. 6. Remove 70mm of the backstrap. Chain to 7. Trim external fat to a maximum thickness 8. Cut remaining sirloin into steaks of even
be trimmed of excess fat and gristle but of 10mm. thickness (no wedge shapes) and of
left on the loin. required portion weight.
Code:
Sirloin Steaks – Standard Trim Sirloin B006
1. Position of the three-rib sirloin. 2. Intercostal meat (meat between the ribs) 3. The tail is trimmed to 50mm maximum 4. 25mm wide backstrap is removed. Chain
is removed. from the tip of the eye muscle. remains.
5. External fat level trimmed back to a 6. The whole sirloin can be cut into steaks of
maximum of 10mm. even thickness. Fat thickness not to exceed
10-15mm.
Code:
Sirloin – Sandwich Steaks Sirloin B007
1. Position of the sirloin. 2. The length of the tail is not to exceed 25mm 3. Remove all gristle connective tissue… 4. and internal fat pockets. Remove 50mm of
from the outer tip of the eye muscle. the backstrap.
Remove the bones by sheet boning technique.
5. Remove the whole D muscle from the 6. Trim fat level to a maximum of 10mm… 7. and cut into steaks 10mm thick
rump end of the sirloin. (no wedge shapes).
Code:
T-Bone Steaks Sirloin B008
1. T-Bone position. 2. From a sirloin with the fillet attached… 3. remove a four-vertebrae section counting 4. Four-vertebrae T-bone section.
from the rump end.
5. Remove all kidney fat and gristle. Trim the 6. Internal and external fat thickness not to
tail to a maximum width of 25mm from exceed 10mm. Cut and saw the T-bone
the tip of the eye muscle. section into steaks of required weight and
remove bone dust.
Code:
Sirloin Cannon Sirloin B009
1. Position of two-rib bone sirloin. 2. Remove the bones by sheet boning 3. Trim all gristle, connective tissue... 4. and fat from the internal side.
technique. Remove the tail by cutting
25mm from the tip of the eye muscle
5. Remove the D muscle from the rump end 6. Remove chain and external fat. 7. Cut the eye muscle of the sirloin… 8. into two, lengthways.
of the loin as illustrated.
Code:
“Premium” Sirloin Cannon Steak Sirloin B010
1. Position of two-rib bone sirloin. 2. Remove the bones by sheet boning 3. Remove the tail by cutting 25mm from the 4. Trim all gristle, connective tissue…
technique. tip of the eye muscle and parallel to the
backline of the carcase.
5. and fat from the internal side. 6. Remove the D muscle from the rump end 7. Remove chain and external fat. 8. Cut the eye muscle of the sirloin…
of the loin as illustrated.
Code:
“Premium” Sirloin Cannon Steak – continued Sirloin B010
9. into two, lengthways. 10. Cut into individual portions. 11. Vacuum pack in quantities required.
Code:
Rolled Sirloin Sirloin B011
1. Position of the sirloin. 2. Intercostal meat (meat between the ribs) 3. The tail is trimmed to 50mm maximum 4. 25mm wide backstrap is removed. Chain
is removed. from the tip of the eye muscle. remains.
5. External fat level trimmed back to a 6. Roll and secure the shape using string, tie
maximum of 10mm. at regular intervals and cut into required
portion weight.
Code:
Sirloin Banqueting Roast – Cannon Steaks Sirloin B012
1. Position of the sirloin. 2. Remove the chain, all gristle and 3. Lift up the layer of fat to expose gristle 4. Remove part of the sirloin (8cm diameter)
connective tissue. sheet. Remove gristle. as illustrated.
5. Fold back the layer of fat and secure at 6. Sirloin Banqueting Roast 7. Cut cannon into required weight portions. 8. Sirloin cannon steaks.
regular intervals with roasting bands.
Code:
Top Sirloin Pavé Sirloin B013
1. Position of the sirloin. 2. Remove the pavé section from the rump 3. as illustrated. 4. Remove the top sirloin pavé muscle by
side of the sirloin… cutting close and on to the underlying
gristle sheath.
5. Trim top sirloin pavé muscle of excess fat. 6. Top sirloin pavé ready for use.
Code:
Lower Sirloin Pavé Sirloin B014
1. Position of the sirloin. 2. Remove the pavé section from the rump 3. as illustrated. 4. Remove the top sirloin pavé muscle by
side of the sirloin… cutting close and on to the underlying
gristle sheath.
5. Trim lower sirloin pavé muscle of all fat 6. Lower sirloin pavé ready for use.
and gristle.
Code:
Larder Trim Sirloin Sirloin B015
1. Position of the sirloin. 2. Carefully remove the intercostal meat, 3. Remove the backstrap to a width of 60mm 4. Trim external fat to a maximum thickness
gristle and chain muscle. Remove the tail and parallel to the backline of the carcase. of 5mm.
to a length of 25mm.
5. Larder trimmed sirloin prepared to

specification.
Code:
Rib and Loin (bone-in) Sirloin B016
1. Position of the rib and loin (7 rib). 2. Flank to be removed by cutting 50mm 3. External view. 4. Internal view.
from the tip of the eye muscle.
5. Internal view.
Code:
Bone-in Porterhouse Steak Sirloin B017
1. Position of the 3 bone sirloin. 2. Bone-in sirloin with the fillet removed. 3. Separate the rib section by cutting in a 4. Trim the tail to a maximum 25mm from
straight line from the tip of the first rib. the tip of the eye muscle. Remove part of
the vertebrae as illustrated.
5. Cut/saw rib section into steaks of required 6. Bone-in Porterhouse Steak.

thickness or weight.
Code:
Bone-In Sirloin Steak Sirloin B018
1. Position of the 3 bone sirloin 2. Bone-in sirloin with the fillet removed. 3. Separate the rib section by cutting in a… 4. …straight line from the tip of the first rib.
5. Trim the tail to a maximum 25mm from 6. Remove paddywack and cut/saw sirloin 7. Bone-in Sirloin Steaks.
the tip of the eye muscle. Remove part of section into steaks.
the vertebrae as illustrated.
Code:
Fillet Fillet B001
1. Position of the fillet. 2. External fat… 3. and discoloured tissue from the top of the 4. Excess fat and bone gristle from the
fillet is removed. underside of the fillet is removed.
5. Top and… 6. underside view of the fillet.

Code:
Fillet ex chain Fillet B002
1. Position of the fillet. 2. External fat… 3. and discoloured tissue from the top of the 4. Excess fat and bone gristle from the
fillet is removed. underside of the fillet is removed.
5. Remove the chain. 6. Fillet ex chain.

External view. Internal view.
Code:
“Premium” Fillet Steaks Fillet B003
1. Position of the fillet. 2. Boneless untrimmed fillet primal. 3. Remove excess fat, gristle and connective 4. Remove the chain muscle.
tissue to expose underlying lean cut
surface.
5. Remove the tail and head so that the 6. Head and tail not to be used for 7. Cut the remaining part of the fillet across
remaining steaks have a minimum diameter “Premium” fillet steaks. the grain and evenly at the thickness
of 60mm. required.
Code:
“Extra Trim” Fillet Steaks (ex. chain trimmed head) Fillet B004
1. Remove whole fillet from hindquarter. 2. Whole fillet of beef untrimmed. 3. Remove the chain muscle and… 4. all gristle, fat and connective tissue.
5. Free the top of the fillet of all connective 6. Remove all fat, gristle and bone sinews 7. Underside of the fillet free of all 8. Remove loose hanging chain muscle from
tissue, gristle and fat. from underside of the fillet. connective tissue, gristle and fat. the head of the fillet (1) and square cut the
side muscle (2).
Code:
“Extra Trim” Fillet Steaks (ex. chain trimmed head) – continued Fillet B004
9. Remove the tail leaving the fillet with a 10. Cut the fillet across the grain into steaks
minimum 40mm diameter. of even thickness, not wedge shaped.
Code:
Fillet Steaks (with chain ex. silver gristle) Fillet B005
1. Position of the fillet. 2. Boneless untrimmed fillet primal. 3. Remove excess fat, gristle and connective 4. Cut the fillet into even-sized steaks.
tissue to expose underlying lean cut Remove the tail so that remaining steaks
surface. have a minimum diameter of 40mm.
Code:
Fillet Steak Standard Fillet B006
1. Position of the fillet. 2. External fat and discoloured tissue from 3. Excess fat and bone gristle from the 4. Cut the fillet into even-sized steaks.
the top of the fillet is removed. underside of the fillet is removed.
5. Remove the tail so that remaining steaks

have a minimum diameter of 40mm.
Code:
Fillet Tails/stir-fry Fillet B007
1. Position of the fillet. 2. Fillet tail / stir-fry.

Code:
Rump Fillet, Middle Fillet and Fillet Tail Fillet B008
1. Remove whole fillet from hindquarter. 2. Whole fillet of beef untrimmed. 3. Remove the chain muscle and all gristle, fat 4. Free the top and underside of the fillet of
and connective tissue. all connective tissue, gristle and fat.
5. Remove the head as illustrated and the tail 6. Rump fillet. 7. Middle fillet. 8. Fillet tail.
leaving the middle fillet with a minimum
40mm diameter.
Code:
Rump Fillet with silver gristle Fillet B009
1. Position of the fillet. 2. Start with a whole fillet with the chain 3. Separate the rump fillet by cutting at right 4. Rump fillet prepared to specification.
muscle removed. angles to the ventral tip of the lean fillet
muscle indicated.
Code:
Loin Fillet with silver gristle Fillet B010
1. Position of the fillet. 2. Start with a whole fillet with the chain 3. Separate the loin fillet by cutting at right 4. Loin fillet prepared to specification.
muscle removed. angles to the ventral tip of the lean fillet
muscle indicated.
Code:
Rump Fillet with silver gristle and chain muscle Fillet B011
1. Position of the fillet. 2. Rump fillet prepared to specification

Code:
Loin Fillet with silver gristle and chain muscle Fillet B012
1. Position of the fillet. 2. Loin fillet prepared to specification.

Code:
Spatchcock Fillet Fillet B013
1. Position of the fillet. 2. Whole fillet of beef untrimmed. 3. Remove the chain muscle and all gristle, fat 4. Free the top and underside of the fillet of
and connective tissue. all connective tissue, gristle and fat.
5. Remove the tail as illustrated leaving 6. Fillet tail. 7. Butterfly cut the fillet tail to create a
the middle fillet with a minimum 40mm spatchcock fillet.
diameter.
Code:
Fillet Steak on the bone Fillet B014
1. Position of the fillet. 2. Sheet bone the sirloin leaving the bones 3. Saw and remove excess back bones from 4. Bones not to exceed 25mm thickness at
attached to the fillet. the fillet. any point.
5. Cut and saw into steaks of required

weight/thickness.
Code:
Fillet Tail on the bone Fillet B015
1. Position of the fillet. 2. Sheet bone the sirloin leaving the bones 3. Saw and remove excess back bones from 4. Bones not to exceed 25mm thickness at
attached to the fillet. the fillet. any point.
5. Cut and saw into Fillet Steaks on the bone 6. Fillet tail on the bone. The thickest part of
of required weight/thickness. the fillet tail should be 40mm minimum.
Code:
Shoulder of Beef – Removal FQ B001
1. Position of the shoulder. 2. A 10-bone forequarter of beef. 3. Stick the knife between the 5th and 6th 4. Draw an imaginary straight line following
rib (counting from the neck upwards) to the ribs…
make a mark on the other side.
5. …and make a mark on the back of the rib 6. Cut through the outside muscle layer 7. Start removing the top muscle layer by 8. …but take care not to cut into the
section. from the initial cut between the ribs following the seams as illustrated… underlying brisket and chuck eye muscles.
towards the mark made on the back of
the ribs.
Code:
Shoulder of Beef – Removal – continued FQ B001
9. Follow the natural seams between the 10. …the thin underblade muscles attached 11. Follow the seam between the brisket and 12. …natural seam between the blade and
brisket and the LMC making sure to to the shoulder blade. clod muscle and continue to follow the… chuck muscles taking care not to cut into
leave… the muscles…..
13. …until a large fat pocket appears. 14. Make a small cut into the meat layer next 15. Remove the shoulder by cutting through 16. Bone in shoulder of beef.
to the clod shin muscle to be used as a the middle of the fat pocket.
handle.
Code:
Shoulder of Beef – De-boning FQ B002
1. Position of the shoulder. 2. Bone in shoulder of beef. 3. Start by exposing the shoulder blade by 4. …underblade muscles towards the LMC.
To see the full cutting specification cutting and lifting back the thin…
of removal from the carcase refer to
specification FQ B001.
5. Follow the line of the shoulder blade. 6. Fold back the clod shin muscle to expose 7. …then the shin muscles to expose the 8. Remove all 3 bones taking care not to cut
the humerus bone and then the needle to shin bone further by following the natural into the muscles.
expose the shin bone… seams.
Code:
Shoulder of Beef (seam cut) FQ B003
1. Position of the shoulder. 2. Shoulder of beef (boneless). 3. Remove the shin muscle by following the 4. Fore Shin Muscle Code: Shin B003.
To see the full cutting specification natural seam taking care not to remove
of removal from the carcase refer to the needle (which is not part of the shin).
specification FQ B001.
5. Remove the underblade muscles by 6. …including the shoulder brisket muscle. 7. Separate the shoulder brisket muscle 8. Remove the underblade fillet from the
following the seam on top of the LMC… from the underblade muscles by following underblade muscle.
the natural seams.
Code:
Shoulder of Beef (seam cut) – continued FQ B003
B C
A
9. A. shoulder brisket muscle (Latissimus 10. Remove the blade muscle (Chuck 11. Blade (Chuck Tender) (supraspinatus) 12. Remove the clod shin muscle by following
dorsi), B. underblade fillet (teres minor) Tender). Code: Chuck B008. the natural seams.
C. underblade muscle (subscapularis).
13. Clod Shin Muscle(Biceps Brachaii) 14. Follow the seam between the LMC and 15. …continuing towards the natural seams 16. Once these muscles are removed take off
Code: Shin B011. the Baby LMC muscle taking care not to of the feather muscle and remove the the small thin muscle…
cut into any of the muscles… whole section of 4 clod muscles.
Code:
17. …from the top of the baby LMC. 18. Then remove the clod flat muscle. 19. Clod Flat Muscle(Brachialis) 20. Separate the baby LMC from the needle.
Code: FQ B005.
21. Baby LMC (Triceps Brachii Caput Laterale) 22. Needle (Extensor Carpi Radialis) 23. Remove the LMC from the feather muscle 24. LMC (Triceps Brachii Caput Longum)
Code: FQ B004. Code: Shin B008. by following the natural seams. Code: LMC B001.
Code:
25. Trim excess fat and associated muscles 26. Feather (infraspinatus) Code: Chuck B010.
from the feather muscle and square cut
the top of the muscle.
Code:
Baby LMC (Triceps Brachaii Caput Laterale) FQ B004
1. Position of the Baby LMC. 2. To see the full cutting specification 3. Baby LMC (Triceps Brachaii Caput
of removal from the carcase refer to Laterale).
specifications FQ B001, FQ B002 and
FQ B003.
Code:
Baby LMC Steaks FQ B005
1. Position of the Baby LMC. 2. To see the full cutting specification 3. Baby LMC (Triceps Brachaii Caput 4. Remove excess fat and gristle…
of removal from the carcase refer to Laterale).
FQ B003.
5. …and cut into steaks. 6. Baby LMC Steaks.

Code:
Clod Flat Muscle (Brachialis) FQ B006
1. Position of the Clod Flat Muscle. 2. To see the full cutting specification 3. Follow the seam between the LMC and 4. …continuing towards the natural seams of
of removal from the carcase refer to the baby LMC muscle taking care not to the feather muscle and remove the whole
specifications FQ B001, FQ B002 and cut into any of the muscles… section of 4 clod muscles.
FQ B003.
5. Once these muscles are removed take off 6. …from the top of the baby LMC. 7. Remove the clod flat muscle. 8. Clod Fat Muscle (Brachialis).
the small thin muscle…
Code:
Clod Flat Muscle Steaks FQ B007
1. Position of the Clod Flat Muscle. To see the 2. Follow the seam between the LMC and 3. …continuing towards the natural seams 4. Once these muscles are removed take off
full cutting specification of removal from the baby LMC muscle taking care not to of the feather muscle and remove the the small thin muscle from the top of the
the carcase refer to specifications FQ B001, cut into any of the muscles… whole section of 4 clod muscles. baby LMC.
FQ B002 and FQ B003.
5. Remove the clod flat muscle. 6. Clod Flat Muscle (Brachialis). 7. Remove excess fat and gristle and cut into 8. Cold Flat Muscle steaks.
steaks.
Code:
Shoulder Brisket Muscle (Latissimus dorsi) FQ B008
1. Position of the Shoulder Brisket Muscle. 2. Boneless beef shoulder. To see the full 3. Remove the underblade muscles by 4. …including the shoulder brisket muscle.
cutting specification of removal from the following the seams on top of the LMC…
carcase refer to specifications FQ B001,
5. Separate the shoulder brisket muscle by 6. Remove excess fat and gristle. 7. Shoulder Brisket Muscle (latissimus
following the natural seams. dorsi).
Code:
Shoulder Brisket Pavé FQ B009
1. Position of the Shoulder Brisket. 2. Boneless beef shoulder. To see the full 3. Remove the underblade muscles by 4. …including the shoulder brisket muscle.
cutting specification of removal from the following the seams on top of the LMC…
carcase refer to specifications FQ B001,
5. Separate the shoulder brisket muscle by 6. Remove excess fat and gristle. 7. Trim the thin ends and cut into Shoulder 8. Shoulder Brisket Pavés.
following the natural seams. Brisket Pavés.
Code:
Baby LMC – fully trimmed (Triceps Brachaii Caput Laterale) FQ B010
1. Position of the Baby LMC. 2. To see the full cutting specification 3. Baby LMC (Triceps Brachaii Caput 4. Baby LMC (Triceps Brachaii Caput
of removal from the carcase refer to Laterale). Laterale) fully trimmed.
FQ B003.
5. Baby LMC (Triceps Brachaii Caput

Laterale) fully trimmed.
Code:
Fore rib bone-in Fore rib B001
1. The fore rib should be removed from the 2. The length of the tail is not to exceed 3. Fore rib on the bone – external view. 4. Rib tail to be cut 60mm from the eye
carcase between rib bones 6-7 and 10-11 60mm from the outer tip of the eye muscle.
(counting from the neck upwards). muscle.
Code:
Fore rib – French Trimmed Fore rib B002
1. The fore rib should be removed from the 2. Blade bone cartilage to be removed. 3. Trim back 40mm of the meat to expose 4. Remove the chine bone.
carcase between rib bones 6-7 and 10-11 The length of the tail is not to exceed the rib bone ends
(counting from the neck upwards). 60mm from the outer tip of the eye muscle.
5. Remove feather bones and backstrap. 6. Tie the joint securely with string between 7. Either sell whole or cut into smaller-sized
Trim external fat to a maximum thickness the ribs to hold it in shape. joints.
of 10mm.
Code:
Fore rib French Trimmed oven-prepared Fore rib B003
1. The fore rib should be removed from the 2. Blade bone cartilage to be removed. 3. Trim back 40mm of the meat to expose the 4. Saw through the chine bone…
carcase between rib bones 6-7 and 10-11 The length of the tail is not to exceed rib bones. Trim external fat thickness to a
(counting from the neck upwards). 60mm from the outer tip of the eye muscle. maximum of 10mm, internal fat thickness to
a maximum of 15mm.
5. and remove the feather bones separately. 6. Remove yellow sinew (backstrap). 7. and tie the joint securely with string at 8. Rib of Beef French Trimmed and oven
Place feather bones back on the joint to regular intervals as illustrated. prepared.
give it support during cooking…
Code:
Fore rib – bone-in, partly chined Fore rib B004
1. The fore rib should be removed from the 2. The length of the tail is not to exceed 60mm 3. Cut and saw between the ribs to produce
carcase between rib bones 6-7 and 10-11 from the outer tip of the eye muscle. joints.
(counting from the neck upwards). The backbone is partly removed as
illustrated.
Code:
Fore rib – Carvery (rolled) Fore rib B005
1. The fore rib should be removed from the 2. Rib of beef. The length of the tail is not to 3. Saw through the ribs. 4. Remove back and feather bones.
carcase between rib bones 6-7 and 10-11 exceed 60mm from the outer tip of the
(counting from the neck upwards). eye muscle.
5. Remove the thick yellow gristle 6. Tie securely with string at regular intervals. 7. Cut between the ribs… 8. to produce joints.
(backstrap).
Code:
“Premium” Rib of Beef – boned and rolled Fore rib B006
1. The fore rib should be removed from the 2. The length of the tail is not to exceed 3. Blade bone cartilage to be removed. 4. Bones should be removed by sheet boning.
carcase between rib bones 6-7 and 10-11 60mm from the outer tip of the eye Remove yellow sinew (backstrap).
5. Cut back the cap muscle to expose 6. Remove the internal fat layer. 7. Trim back external fat level to a maximum 8. Tie the joint securely including two ties
internal fat layer. thickness of 10mm. Internal fat thickness lengthways to ensure the joint keeps its
not to exceed 15mm. shape during cooking.
Code:
Fore rib – boned and rolled Fore rib B007
1. The fore rib should be removed from the 2. The length of the tail is not to exceed 3. Remove the rib and back bones using a 4. Remove backstrap.
carcase between rib bones 6-7 and 10-11 60mm from the outer tip of the eye sheet boning method.
5. Trim external fat to a maximum thickness 6. Roll and tie joint securely with string at 7. Square slicing surfaces as illustrated. 8. Cut to required size for sale.
of 10mm. regular intervals. Cut to required size
for sale.
Code:
Rib Eye Steaks Fore rib B008
1. The fore rib should be removed from the 2. The length of the tail is not to exceed 3. Blade bone cartilage to be removed. 4. Remove bones by sheet boning.
carcase between rib bones 6-7 and 10-11 60mm from the outer tip of the eye
5. Remove the eye muscle by following the 6. Trim excess fat and gristle. 7. Internal and external fat thickness not to 8. Cut rib eye into steaks of even thickness
natural seam. exceed 15mm. and of required weight.
Code:
Rib Eye Roll Fore rib B009
1. The fore rib should be removed from the 2. The length of the tail is not to exceed 3. Blade bone cartilage to be removed. 4. Remove bones by sheet boning.
5. Remove the eye muscle by following the 6. Trim excess fat and gristle. Internal and
natural seam. external fat thickness not to exceed 15mm.
Code:
Club Steaks Fore rib B010
1. The fore rib should be removed from the 2. The length of the tail is not to exceed 3. Remove the chine bone. 4. Remove the cap muscle following the
carcase between rib bones 6-7 and 10-11 60mm from the outer tip of the eye natural seam of the rib eye...
5. ...and trim the remaining fat to the rib bones. 6. French-trim the ribs to leave the bone 7. Cut and saw into 2cm thick club steaks.
exposed. Each steak to contain half a rib bone.
Code:
Rib Eye Fore rib B011
1. Rib eye. 2. Rib eyes are removed from… 3. the fore rib as illustrated. 4. Trimmed of excess fat
5. Rib eye is vacuum packed individually

Code:
Fore rib – Carvery Fore rib B012
1. The fore rib should be removed from the 2. The length of the tail is not to exceed 3. Saw through the ribs and remove back and 4. External fat cover trimmed to a maximum
carcase between rib bones 6-7 and 10-11 60mm from the outer tip of the eye feather bones. Remove the thick yellow of 10 mm.
(counting from the neck upwards). muscle. Remove the blade bone cartilage. gristle (backstrap).
5. Internal view. 6. External view. 7. Carvery rib is vacuum packed individually

and packed four per box.
Code:
Fore rib – boned and rolled Fore rib B013
1. The fore rib should be removed from the 2. The length of the tail is not to exceed 3. Remove the rib and back bones using a 4. Remove backstrap.
carcase between rib bones 6-7 and 10-11 60mm from the outer tip of the eye sheet boning method.
5. Trim external fat to a maximum thickness 6. Roll and tie joint securely with string at 7. Rolled rib is vacuum packed individually.
of 10mm. regular intervals.
Code:
Beef Back Ribs – 2 bone Rack Fore rib B014
1. The fore rib should be removed from the 2. The length of the tail is not to exceed 3. Remove the bone by sheet boning. 4. Saw to remove the rib section.
5. Cut between the ribs to produce 2 bone 6. Beef Back Ribs - 2 bone rack.
racks.
Code:
Beef Back Ribs – 4 bone Rack Fore rib B015
5. Saw ribs in half to create Beef Back Ribs -

4 bone racks.
Code:
Beef Mini Back Ribs – 2 bone Rack Fore rib B016
(counting from the neck upwards). muscle
5. Saw ribs in half lengthways and cut

between the ribs to create Beef Mini Back
Ribs - 2 bone rack.
Code:
Rib Cap Muscle (Latissimus dorsi and Trapezius) Fore rib B017
1. The fore rib should be removed from the 2. The length of the tail is not to exceed 3. Bones should be removed by sheet boning. 4. Follow the natural seams to remove the
carcase between rib bones 6-7 and 10-11 60mm from the outer tip of the eye rib cap.
5. Rib cap (Latissimus dorsi and Trapezius).

Code:
Code:
Chuck Roll Chuck B001
1. Chuck roll. 2. Yellow gristle (back strap) is removed. 3. Large fat pockets and… 4. discoloured tissue is removed.
5. Chuck roll is vacuum packed individually.

Code:
Code:
Chuck Roll Chuck B002
1. Position of chuck eye. 2. External view. 3. Internal view.

Code:
Code:
Chuck Eye Joint Chuck B003
1. The chuck is situated in the forequarter 2. Trimmed primal chuck ready for further 3. Separate the blade and feather muscles by 4. Chuck muscles ready for preparation.
as illustrated. preparation. cutting along the natural seam between
them and the rest of the chuck.
5. Remove the tail by cutting from the ventral 6. Tie securely with string at regular intervals. 7. Chuck joint prepared to specification and
tip of the eye muscle and parallel to the ready to be cut into joints of required size.
back line of the carcase.
Code:
Code:
Chuck Eye Steaks Chuck B000
B004
1. The chuck is situated in the forequarter 2. Trimmed primal chuck ready for further 3. Separate the blade and feather muscles by 4. Chuck muscles ready for preparation.
as illustrated. preparation. cutting along the natural seam between
5. Remove the tail by cutting from the ventral 6. Slice the chuck muscles evenly in thickness 7. Chuck steaks cut and prepared to
tip of the eye muscle and parallel to the at 20mm intervals. specification.
back line of the carcase.
Code:
Code:
Chuck Steaks Chuck B005
1. Position of chuck eye. 2. Chuck eye. 3. Cut into chuck steaks of even thickness
Code:
Code:
Diced Chuck Chuck B006
1. Position of chuck eye. 2. Chuck 95% visual lean. 3. Dice into 25mm x 25mm x 25mm.
Code:
Code:
Chuck Daubes Chuck B007
1. Position of chuck eye. 2. Chuck. 3. Cut into 50mm2 chuck daubes and use
roasting bands to maintain even shape.
Code:
Code:
Blade (Chuck Tender) Chuck B008
1. Chuck Tender. 2. External fat and… 3. discoloured tissue removed. 4. Chuck Tender (Blade) muscles are vacuum
packed, two muscles per bag.
Code:
Code:
Blade Steak Chuck B009
1. The chuck is situated in the forequarter 2. Trimmed primal chuck ready for further 3. Remove the blade and feather muscles by 4. Separate the blade and feather muscles by
as illustrated. preparation. cutting along the natural seam between cutting along the natural seam
5. Blade muscle trimmed of all fat, excess 6. Cut into steaks of even thickness. 7. Blade steaks.
gristle and connective tissue.
Code:
Code:
Feather Chuck B010
1. Feather muscle. 2. Discoloured tissue and… 3. excess fat removed. 4. Feathers are vacuum packed, two muscles
per bag.
Code:
Code:
Feather – extra trimmed Chuck B011
1. Position of the feather. 2. Feather muscle. 3. Remove all gristle and fat… 4. from both sides.
Code:
Code:
Feather Steaks and Dice Chuck B012
1. Position of the feather muscle. 2. Feather muscle. 3. Cut into braising steaks of even thickness 4. When the central gristle starts to appear
and across the grain. very thick…
5. carefully remove it… 6. and use the remainder for diced beef.
Code:
Code:
Flat Iron Steak Chuck B013
1. Position of the feather. 2. Untrimmed feather muscle. 3. Remove all visible external fat and gristle. 4. Remove the muscle and gristle at the
anterior end of the feather muscle.
5. Separate the feather into two parts by 6. Remove the gristle sheath. 7. Cut into portions of the required sized 8. These portions are ideal for marinating.
carefully cutting on and along the central and score diagonally.
gristle sheath.
For this product the feather should be matured

Code:
Code:
Flat Iron Escallops Chuck B000
B014
5. Split the muscle by following the centre 6. Butterfly each portion. 7. Cut butterfly portions into escallops. 8. Escallops are ideal for marinating.
gristle and remove the gristle.
For this product the feather should be matured

Code:
Code:
Flat Iron Roast Chuck B015
5. XSplit the muscle by following the centre 6. Roll and tie securely with string or
gristle and remove the gristle. elasticated roasting bands.
Code:
Code:
Beef Pot Roast with carrot and leek (feather) Chuck B016
anterior end of the feather muscle
5. Split the muscle by following the centre 6. Butterfly each portion. 7. Lay flat and place carrots and leeks along 8. Pot roast prepared to specification and
gristle and remove the gristle. the grain of the muscle. Roll and tie ready for use.
securely with string.
Code:
Code:
Beef Pot Roasties – (Feather) (150gm portions) Chuck B000
Chuck B017
5. Split the muscle by following the centre 6. Butterfly each portion. 7. Use baby leeks and thin strips of carrots, 8. Cut into individual portions.
gristle and remove the gristle. and roll and tie securely with string.
Code:
Code:
Beef Stir-Fry (feather) Chuck B018
5. Split the muscle by following the centre 6. Cut into stir-fry strips of 10mm x 10mm
gristle and remove the gristle. x 60mm.
Code:
Code:
Pavé (underblade) Chuck B000
B019
1. Position of the underblade muscles. 2. Underblade muscles as highlighted. 3. Start removing the underblade muscles by 4. Underblade muscles.
exposing the blade bone (scapula).
5. Separate the muscle as illustrated. 6. Remove the small muscle on top of the 7. Remove all gristle from both sides of the 8. Pavé (underblade).
The highlighted muscle is only suitable for main muscle to expose gristle. muscle and cut into Pavés.
braising as it contains connective tissue
through the centre of the muscle.
For this product the underblade muscle must be

Code:
Code:
Pavé (underblade fillet) Chuck B020
1. Position of the underblade muscle 2. Underblade muscle (underblade fillet) as 3. Remove the underblade muscle 4. by following the natural seam between it
(underblade fillet). highlighted. (underblade fillet)... and the LMC (thick rib).
5. Underblade muscle (underblade fillet). 6. Trim the muscle of all fat and connective 7. Fully trimmed muscle to be cut into Pavés. 8. Pavé (underblade fillet).
tissue.
For this product the underblade muscle must be

Code:
Code:
Underblade Muscle Chuck B021
1. Position of the underblade muscle. 2. Underblade muscles as highlighted. 3. Start removing the underblade muscles by 4. Underblade muscle.
Code:
Code:
Underblade Fillet Chuck B022
1. Position of the underblade muscle 2. Underblade muscle (underblade fillet) 3. Remove the underblade muscle 4. ...by following the natural seam between it
(underblade fillet). as highlighted. (underblade fillet)... and the LMC (thick rib).
5. Underblade muscle (underblade fillet).

Code:
Code:
Pony (bone-in) Chuck B023
1. Position of the pony. 2. The pony is cut from a 6 bone forequarter. 3. External view. 4. External view.
Internal view.
Code:
Code:
Pony (boneless) Chuck B024
1. Position of the pony. 2. The pony is cut from a 6 bone forequarter. 3. External view. 4. External view.
Internal view.
5. All bones, intercostal muscle, cartilage and

yellow gristle (backstrap) is removed.
Code:
Code:
Denver Steak Chuck B025
1. Chuck roll. 2. Remove yellow gristle (backstrap). 3. Follow the natural seam of the top muscles 4. ...remove the crest muscle (Rhomboideus).
of the chuck roll starting with the chuck
eye and...
5. Discoloured tissue, gristle and excess fat 6. Cut spider muscle into Denver Steaks 7. Denver Steaks. 8. Denver Steak.
is to be removed from the spider muscle along the grain as illustrated.
(Serratus ventralis).
For this product the spider muscle (Serratus ventralis)

must be matured for a minimum of 14 days.
Code:
Code:
Chuck Eye “Centre Cut” Joint Chuck B026
1. Position of the Chuck roll. 2. Remove yellow gristle (backstrap). 3. Follow the natural seams, starting with the 4. Remove the continuation of the rib eye.
chuck eye and remove the spider muscle
5. Discoloured tissue, gristle and excess fat 6. ...from the Chuck Eye “Centre Cut”. 7. Roll “Centre Cut” and secure with string. 8. The joint can be left whole or cut into
is removed... smaller portions.
Code:
Rib Eye Fillet Chuck B027
1. Position of the chuck roll. 2. Remove yellow gristle (backstrap) from 3. Follow the natural seams, starting with the 4. Remove the continuation of the rib eye
the chuck roll. chuck eye and remove the spider muscle following the natural seams.
5. Remove excess fat and gristle. 6. Rib Eye Fillet.

Code:
Code:
Chuck Eye “Centre Cut” Steak Chuck B028
1. Position of the Chuck roll. 2. Remove yellow gristle (backstrap) from 3. Follow the natural seams, starting with the 4. Remove the continuation of the rib eye.
the chuck roll. chuck eye and remove the spider muscle
5. Discoloured tissue, gristle and excess fat 6. ...from the Chuck Eye “Centre Cut”. 7. Cut into Chuck Eye “Centre Cut” Steak.
is removed...
Code:
Code:
“King Arthur’s” Beef Roast Chuck B029
1. Position of the Chuck roll. 2. Remove yellow gristle (backstrap) and the 3. Utilise the cap of the Fore Rib... 4. ...and place on top of the Chuck Eye roll.
crest (rhomboideus) muscle.
5. Remove and square end the Chuck Eye in 6. ...and tie at regular intervals. 7. King Arthur’s Beef Roast (Rib end view). 8. King Arthur’s Beef Roast (Chuck end view).
line with the rib cap muscle…
For this product the Chuck roll must be matured

Code:
Code:
Chuck Rib Steaks on the bone Chuck B030
1. Position of the Chuck roll from a 6 bone 2. Saw and remove vertebrae as illustrated, 3. Remove yellow gristle (backstrap) and any 4. Follow the natural seams, starting with the
forequarter. leaving just the rib bones. bone gristle. chuck eye and remove the spider muscle
5. Excess fat is removed. 6. Cut between the ribs and French trim. 7. The first 2-3 ribs next to the Fore Rib 8. The remainder produces Chuck Rib Steaks
(depending on 5 or 6 bone forequarter) on the bone.
produce Back Rib Steaks on the bone.
Code:
Code:
Back Rib Steaks on the bone Chuck B031
1. Position of the Chuck roll. 2. Saw and remove vertebrae as illustrated, 3. Remove yellow gristle (backstrap) and any 4. Follow the natural seams, starting with the
leaving just the rib bones. bone gristle. chuck eye and remove the spider muscle
5. Excess fat is removed. 6. Cut between the ribs and French trim. 7. The first 2-3 ribs next to the Fore Rib 8. Back Rib Steaks on the bone.
(depending on 5 or 6 bone forequarter)
produce Back Rib Steaks on the bone.
Code:
Code:
Chuck Rib on the bone Chuck B032
1. Position of the bone-in chuck roll from a 5 2. Bone-in chuck roll (5 rib). 3. Remove the chuck rib on the bone 4. Saw through the ribs and remove the
rib forequarter. between the 3rd and 4th rib counting from chine, feather bones and yellow gristle
the neck. (backstrap).
5. Chuck Rib on the bone. 6. Chuck Rib on the bone.

Code:
Neck of Beef – boneless Chuck B033
1. Position of the neck. 2. Remove the neck by a straight cut parallel 3. Remove all bones, blood clots and dark
to the first rib and through the junction tissue.
of the 7th cervical and 1st thoracic
vertebrae.
Code:
Denver Muscle (Serratus Ventralis) Chuck B034
1. Position of the Denver Muscle. 2. Remove yellow gristle (backstrap). 3. Follow the natural seam of the top muscles 4. ...including the crest muscle
of the chuck roll starting with the chuck (Rhomboideus).
eye and remove...
5. Discoloured tissue, gristle and excess fat

is to be removed from the spider muscle
(Serratus Ventralis).
Code:
Denver Steaks – Thin Cut (cut across the grain) Chuck B035
1. Position of the chuck roll. 2. Remove yellow gristle (backstrap). 3. Follow the natural seam of the top muscles 4. …remove the crest muscle (Rhomboideus).
eye and…
5. Discoloured tissue, gristle and excess fat 6. Remove the thin part of the muscle. 7. Cut the remainder of the muscle in half 8. Denver Steaks – Thin Cut (cut across
is to be removed from the Denver muscle and cut across the grain into thin cut the grain).
(Serratus ventralis). Denver Steaks. Maximum thickness 5-7mm.
For this product the Denver muscle (Serratus

ventralis) must be matured for a minimum of 14 days.
Code:
Blade (Chuck Tender) – trimmed (Supraspinatus) Chuck B036
1. Position of the blade. 2. Blade (chuck tender). 3. Blade (chuck tender). 4. Remove all fat and gristle from the outside
of the muscle.
5. Remove the centre gristle.

Code:
Feather – split and fully trimmed (Infraspinatus) Chuck B037
5. Separate the feather into two parts by 6. Remove the gristle sheath.
carefully cutting on and along the central
gristle sheath.
Code:
Underblade Muscle – fully trimmed (Subscapularis) Chuck B038
1. Position of the underblade muscles. 2. Underblade muscles as highlighted. 3. Start removing the underblade muscles by 4. Underblade muscles.
5. Separate the muscle as illustrated. 6. Remove the small muscle on top of the 7. Remove all gristle from both sides of the
The highlighted muscle is only suitable for main muscle to expose gristle. muscle.
braising as it contains connective tissue
through the centre of the muscle.
Code:
Underblade Fillet – fully trimmed (Teres Minor) Chuck B039
1. Position of the underblade muscle 2. Underblade muscle (underblade fillet) as 3. Remove the underblade muscle 4. by following the natural seam between it
(underblade fillet). highlighted. (underblade fillet)... and the LMC (thick rib).
5. Underblade muscle (underblade fillet). 6. Trim the muscle of all fat and connective 7. Fully trimmed underblade fillet.
tissue.
Code:
Denver Steak (cut across the grain) Chuck B040
1. Position of the chuck roll. 2. Remove yellow gristle (backstrap). 3. Follow the natural seam of the top muscles 4. ...remove the crest muscle (Rhomboideus).
eye and...
5. Discoloured tissue, gristle and excess fat 6. Remove the thin part of the muscle. 7. Cut the remainder of the muscle in half. 8. Cut across the grain into Denver Steaks of
is to be removed from the Denver muscle required thickness.
For this product the Denver muscle (Serratus

ventralis) must be matured for a minimum of 14 days
and will benefit from needle tenderising.
Code:
Neck and Chuck Roll – Seam Cut Chuck B041
1. Position of the neck and chuck roll. 2. Start by removing the neck chain muscle 3. Neck chain muscle (Longus colli). 4. Neck chain muscle (Longus colli).
(Longus colli).
5. Turn the neck and chuck roll over 6. And remove the thin part of the… 7. …Trapezius muscle. 8. Thin part of the Trapezius muscle.
Code:
Neck and Chuck Roll – Seam Cut – continued Chuck B041
9. Thin part of the Trapezius muscle. 10. Continue to remove the thick part of the 11. …by following the natural seams. 12. The thick part of the Trapezius muscle.
Trapezius muscle…
13. The thick part of the Trapezius muscle. 14. Remove the pocket of… 15. …fat. 16. Continue removing the neck crest muscle
(Rhomboideus) by following the natural
seam.
Code:
17. The neck crest muscle (Rhomboideus). 18. The neck crest muscle (Rhomboideus). 19. Remove the short oval group of… 20 …neck muscles which are attached to the
atlas bone…
21. …by following the natural seams. 22. Atlas Muscle. 23. Atlas Muscle. 24. From the remainder, remove the group of
muscles which are attached to the neck
and…
Code:
25. …feather bones (cervical Vertebrae and 26. Group of neck and feather bone muscles. 27. Group of neck and feather bone muscles. 28. Remove the small Rib Eye Fillet
Spinous processes). (Longissimus dorsi).
29. Rib Eye Fillet (Longissimus dorsi). 30. From the remainder remove the Splenius 31. …following the natural seams. 32. Splenius muscle.
muscle by…
Code:
33. Remove the remaining muscle groups from 34. Remaining neck muscles. 35. We are now left with the remaining… 36. …Denver muscle (Serratus ventralis)
the Denver Muscle (Serratus ventralis). untrimmed.
37. Denver muscle (Serratus ventralis) fully 38. Denver muscle (Serratus ventralis) fully
trimmed. trimmed.
Code:
Neck and Chuck Eye (bone-in) Chuck B042
1. Position of the Neck and Chuck Eye. 2. Free the tip of the brisket muscle 3. …from the neck/chuck area. 4. Cut through the neck muscle as illustrated.
(Pectoralis profundus)…
5. Make a mark on the centre of the first rib. 6. Mark the top of the chuck eye in line with 7. …and make a straight cut to join… 8. …these two marks.
where the fore rib was removed…
Code:
Neck and Chuck Eye (bone-in) – continued Chuck B042
9. Cut a slit in the outer muscle of the 10. …to be used as a handle to lift the neck 11. Cut through the rib bones following the 12. Remove the neck and chuck eye.
neck… when removing. straight cutting line.
13. Neck and Chuck Eye (bone-in).

Code:
Rhomboideus Chuck B043
1. Position of the Denver Muscle. 2. The Denver Muscle and the Rhomboideus. 3. Remove the Rhomboideus by… 4. …following the natural seam.
To see the full cutting specification
of removal from the carcase, refer to
specification Chuck B041.
5 Rhomboideus muscle. 6. Rhomboideus muscle fully trimmed.

Code:
Neck and Chuck Roll (Boneless) Chuck B044
1. Position of the neck and chuck roll. 2. Expose the back bones (Thoracic 3. …by cutting back the neck and chuck 4. Cut along each side of the ribs.
vertebrae) and neck bones (Cervical chain muscle (Longus colli).
vertebrae)…
5. Turn the muscle block around and cut 6. …and remove back and rib bones. 7. Remove the Atlas ( 1st cervical 8. …and remaining neck bones.
through the back bone cartilage… vertebra)…
Code:
Neck and Chuck Roll (Boneless) – continued Chuck B044
9. Boneless Neck and Chuck Eye.

Code:
LMC (single muscle) LMC B001
1. LMC (single muscle). 2. Excess fat and… 3. discoloured tissue is removed. 4. The LMC muscle is vacuum packed
individually.
Code:
Rustic Steaks (LMC) LMC B002
Braising Braising
1. Position of the LMC 2. Remove external fat gristle and 3. Follow the central gristle sheath and 4. Remove part of the muscle for braising
connective tissue. separate the muscle. Remove gristle. meat as illustrated.
Braising Stir-fry
5. Trim muscle as illustrated and cut into 6. Top part of the LMC. 7. Cut into half along the grain and cut 8. Score each steak.
steaks of the required weight. into steaks of the required weight across
the grain.
For this product the LMC should be matured

Code:
Escallops (LMC) LMC B003
Braising Braising
1. Position of the LMC. 2. Remove external fat gristle and 3. Follow the central gristle sheath and 4. Remove part of the muscle for braising
Braising Stir-fry
5. Trim muscle as illustrated and cut into 6. Top part of the LMC. 7. Cut into half along the grain and cut into 8. Escallops.
10mm thick escallops. 10mm thick escallops across the grain.
For this product the LMC should be matured

Code:
LMC Steaks LMC B004
1. Position of the LMC. 2. LMC. 3. Remove silver gristle sheath… 4. and the thickest part of the large central
gristle.
5. Slice into braising steaks of even thickness

and across the grain.
Code:
Mini Joints (LMC) LMC B005
Braising Braising
Braising Stir-fry
5. Trim muscle as illustrated and cut into mini 6. Top part of the LMC. 7. Cut into half along the grain and cut into 8. Use elasticated roasting bands to secure
joints of the required weight. mini joints of the required weight. joint.
For this product the LMC should be matured for

a minimum of 14 days.
Code:
Daubes (LMC) LMC B006
Braising Braising
Braising Stir-fry
5. Trim muscle as illustrated and cut into 6. Top part of the LMC. 7. Cut into half along the grain and cut into 8. Place roasting bands in opposite directions
required weight daubes. daubes of the required weight. to secure the daubes into shape.
Code:
LMC (not single muscle) LMC B007
1. LMC (single muscle). 2. Excess fat and discoloured tissue is 3. Maximum fat thickness 10mm.
removed.
Code:
LMC (Leg of mutton cut) Roast (with added fat) LMC B008
1. Position of the LMC. 2. The external surface of the LMC after 3. Separate the smaller muscles from the 4. Remove external fat cover taking care not
removal from the forequarter. main muscle by cutting along the seams to cut into the underlying muscles.
between them.
5. Remove the external gristle sheath… 6. and the thickest part of the large 7. Add a layer of fat no thicker than 5mm at 8. LMC roast prepared to specification
central gristle. any point and tie securely with string at
regular intervals.
Code:
LMC (Leg of mutton cut) Roast (without fat) LMC B009
1. Position of the LMC. 2. The external surface of the LMC after 3. Separate the smaller muscles from the 4. Remove external fat cover taking care not
removal from the forequarter. main muscle by cutting along the seams to cut into the underlying muscles.
between them.
5. Remove the external gristle sheath… 6. and the thickest part of the large central 7. Tie securely with string at regular intervals.
gristle. LMC roast prepared to specification.
Code:
LMC (single muscle) – fully trimmed (Triceps brachii caput longum) LMC B010
1. Position of the LMC. 2. LMC (single muscle). 3. LMC (single muscle). 4. Remove all gristle and connective muscle.
5. Follow the centre gristle… 6. …and remove. 7. LMC (single muscle) fully trimmed of fat 8. LMC (single muscle) fully trimmed of fat
and connective tissue. and connective tissue split into two.
Code:
LMC (thick muscle) – fully trimmed (Triceps brachii caput longum) LMC B011
5. Follow the centre gristle and separate the 6. LMC (single muscle) fully trimmed of fat 7. Only the LMC thick muscle is to be used
two parts. and connective tissue split into two. for this specification.
Code:
LMC (triangle muscle) – fully trimmed (Triceps brachii caput longum) LMC B012
5. Follow the centre gristle and separate the 6. LMC (single muscle) fully trimmed of fat 7. Only the LMC triangle muscle is to be
two parts. and connective tissue split into two. used for this specification.
Code:
Flat Brisket Brisket B001
1. Position of flat brisket. 2. Internal and… 3. external fat is… 4. removed to a maximum level of 10mm at
any point.
5. Top and… 6. under side of the brisket. 7. Flat briskets are vacuum packed
individually.
Code:
Brisket Joints Brisket B002
1. Position of the brisket. 2. Remove all bones, cartilage and fat 3. Trim external fat to a maximum thickness 4. The fully trimmed boneless brisket ready
deposits. of 5mm and remove all discoloured tissue. for further preparation
5. Roll and tie securely with string at regular 6. The rolled brisket ready to be cut into 7. Cut the rolled brisket into required
intervals. smaller joints. joint sizes.
Code:
Brisket Mini Joints Brisket B003
1. Position of the brisket. 2. Remove all bones, cartilage and fat 3. Trim external fat to a maximum thickness 4. Cut the prepared brisket into three pieces
deposits. of 5mm and remove all discoloured tissue. as illustrated.
5. Hold in shape with elasticated roasting 6. Brisket mini joints prepared to

bands at regular intervals and cut into specification and ready for sale.
smaller mini joints.
Code:
Brisket Pavé Brisket B004
1. Position of the brisket. 2. Remove all bones, cartilage and fat 3. Trim external fat to a maximum thickness 4. Cut the prepared brisket into two equal-
deposits. of 5mm and remove all discoloured tissue. sized pieces as illustrated.
5. Slice into pavé for braise or casserole. 6. Brisket pavé prepared to specification and
ready for sale.
Code:
Rustic Style Brisket Pavé Brisket B005
1. Position of the brisket. 2. Remove all bones, cartilage and fat 3. Trim external fat to a maximum thickness 4. Cut the prepared brisket into two equal-
deposits. of 5mm and remove all discoloured tissue. sized pieces as illustrated.
5. Slice into portions and score. 6. Rustic-style brisket pavé.

Code:
Forequarter Flank (bone-in) Brisket B006
1. The forequarter flank is removed from the 2. Forequarter flank to be cut 60mm from tip 3. Forequarter flank on the bone.
carcase between rib bones 6-7 and 10-11 of the rib eye muscle. Internal view. External view.
(counting from the neck upwards).
Code:
Forequarter Flank (boneless) Brisket B007
1. The forequarter flank is removed from the 2. Forequarter flank to be cut 60mm from tip 3. Forequarter flank on the bone. 4. All bones and cartilage are removed.
carcase between rib bones 6-7 and 10-11 of the rib eye muscle. Internal view. External view.
Code:
Beef Ribs – French Trimmed Brisket B008
1. Position of the Jacobs ladder. 2. Jacobs ladder from a 10 bone fore. 3. Trim outer muscle by following the natural 4. Trim fat and gristle and remove first 3 or 4
seam and expose fat layer. ribs (the ribs from the chuck area).
5. Saw the ribs in half. 6. Discard the thin side and use the... 7. ...meaty side for ribs and French trim. 8. Beef Ribs - French Trimmed.
Code:
Beef Short Ribs (Jacobs ladder) Brisket B009
1. Position of the Jacobs ladder. 2. Jacobs ladder from a 10 bone fore. 3. Trim outer muscle by following the natural 4. Trim fat and gristle and remove first 3 and
seam and expose the fat layer. last 3 ribs.
5. Saw through ribs as illustrated... 6. …and cut between the ribs to create Beef
Short Ribs.
Code:
Whole Beef Ribs (Jacobs ladder) Brisket B010
seam and expose fat layer. last 3 ribs.
5. Cut between the ribs of the remainder to 6. Whole Beef ribs.

create Whole Beef Ribs.
Code:
Beef Ribs – split (Jacobs ladder) Brisket B011
seam and expose fat layer. last 3 ribs.
5. Cut between the ribs of the remainder 6. …create single Whole Beef Ribs and saw 7. Beef Ribs.
to… through the middle of the rib.
Code:
Brisket Muscle PAT (prepared and trimmed) Brisket B012
1. Position of the brisket muscle. 2. Flat Brisket. 3. Follow the natural seam to remove the 4. Trim all excess fat and gristle.
brisket cap muscle.
5. Brisket muscle prepared and trimmed.

Code:
Brisket Cap Muscle (prepared and trimmed) Brisket B013
1. Position of the brisket cap muscle. 2. Flat Brisket. 3. Follow the natural seam to remove the 4. Trim all excess fat and gristle.
brisket cap muscle.
5. Brisket Cap muscle prepared and

trimmed.
Code:
Forequarter Flank (boneless) without intercostal muscles Brisket B014
Intercostal
muscles
1. The forequarter flank is removed from the 2. Forequarter flank to be cut 60mm from tip 3. Forequarter flank on the bone. 4. Remove all bones, cartilage and intercostal
carcase between rib bones 6-7 and 10-11 of the rib eye muscle. Internal view. External view. muscles.
5. Boneless Forequarter flank without

intercostal muscles.
Code:
Jacobs Ladder Brisket B015
1. Position of the Jacobs Ladder. 2. After the brisket muscle is removed… 3. …remove the thin muscles… 4. …as illustrated.
5. Trim excess fat… 6. …taking care not to… 7. …cut into underlying muscles. 8. Remove the muscle on top…
Code:
Jacobs Ladder – continued Brisket B015
9. …of the breast bone (Transversus 10. Make a mark following the joints of the 11. Saw through the cartilage and… 12. …remove the breastbone (Sternum) with
thoracic). soft bone (Xiphoid cartilage) and the rib the soft bone (Xiphoid cartilage).
bones.
13. The Jacobs Ladder. 14. The Jacobs Ladder.

Code:
Thin Flank Skirts Thin Flank B001
1. Position of the thin flank. 2. Thin flank primal. 3. Main flank muscles trimmed and ready 4. Goose skirt muscle trimmed and ready
for sale. for sale.
Code:
Goose Skirt Thin Flank B002
1. Position of the goose skirt. 2. Trim goose skirt muscles of external fat
Code:
Flank Skirt Thin Flank B003
1. Position of flank skirt. 2. Flank skirt.

Code:
Goose Skirt Steak-dice Thin Flank B004
1. Position of goose skirt. 2. Goose skirt. 3. Cut into portions for braising or… 4. use for diced beef.
Code:
Flank Skirt Steak-dice Thin Flank B005
1. Position of flank skirt. 2. Flank skirt. 3. Cut into portions for braising or… 4. use for diced beef.
Code:
Bavette (flank skirt) Thin Flank B006
1. Position of the flank skirt. 2. Trim flank skirt muscles of external fat 3. Lean flank skirt. 4. Cut steaks on an angle to create a larger
and connective tissue. surface area.
5. Bavette.
For this product the flank skirt must be matured

Code:
Flank skirt (Bavette) Thin Flank B007
1. Position of the flank skirt. 2. Trim flank skirt muscle (bavette) of

external fat.
Code:
Flank skirt (Bavette) – Fully Trimmed Thin Flank B008
1. Position of the flank skirt. 2. Trim flank skirt muscle (bavette) of... 3. ...external fat and gristle.
Code:
Thin Flank (boneless) Thin Flank B009
1. Position of the 3 rib bone thin flank. 2. 3 rib bone thin flank (boneless). Internal 3. External view.
view. Gristle sheet on the internal side to
be removed.
Code:
Thin Flank (bone in) Thin Flank B010
1. Position of the 3 rib bone thin flank. 2. 3 rib bone thin flank. Internal view. 3. External view.
Code:
Thin Flank Boned and Rolled Thin Flank B011
1. Position of the 3 rib bone thin flank. 2. 3 rib bone thin flank. Internal view. 3. Remove all bones, gristle sheet and 4. Remove thin outer muscle.
excess fat.
5. Roll and secure with string at regular 6. Joint can be left whole or cut into smaller
intervals. portions. Thin Flank Joint Boned and Rolled.
Code:
Inside Skirt (Transversus Abdominis) Thin Flank B012
1. Position of the inside skirt (Transversus 2. Thin Flank primal. 3. Remove gristle sheet to expose and 4. Remove excess fat.
abdominis). remove the inside skirt.
5. Inside skirt (Transversus abdominis).

Code:
Cutaneus Muscle Thin Flank B013
1. Position of the Cutaneus muscle. 2. 3 Rib hind quarter. 3. 3 Rib hind quarter. 4. Remove the cutaneus muscle…
5. …by following the natural seam… 6. …leaving excess fat on the thin flank. 7. Cutaneus muscle.
Code:
Thin Flank 70%VL Thin Flank B014
1. Position of the Thin Flank 2. 3 rib bone thin flank. Internal view. 3. Remove the inside skirt. 4. Remove the goose skirt.
5. Remove the bavette (flank skirt). 6. Remove the intercostal muscles. 7. Trim remainder of excess fat to achieve a
70%VL.
Code:
Heel Muscle Leg B001
1. Heel muscle… 2. Excess fat and… 3. discoloured tissue is removed. 4. Heel muscles are vacuum packed two
per bag.
Code:
Pavé (heel muscle) Leg B002
1. Position of the Heel muscle. 2. Heel muscle. 3. Remove the Pencil muscle by following 4. Pencil muscle (flexor superficialis).
the natural seams.
A B
5. The remaining muscle (gastrocnemius) 6. …separated into 3 parts by following… 7. …the natural seams between them. 8. A. very tender – frying quality
can be… B. less tender – braising quality
For this product, the heel muscle should be matured

Code:
Pavé (heel muscle) – continued Leg B002
9. From the less tender muscle,… 10. …remove excess gristle and… 11. …cut into Braising Steaks. 12. The remaining 2 muscles are extremely
tender and suitable for Pavés.
13. Remove all connective tissue and gristle. 14. Remove the coarse section of the larger 15. Cut muscle into Pavés of required weight. 16. Both muscles cut into Pavés.
muscle and square the ends of the smaller
muscle.
Code:
Pencil Muscle Leg B003
1. The position of the Heel muscle. 2. The Heel muscle. 3. The centre muscle (pencil) is removed by 4. Pencil Muscle. Internal view.
following the natural seam.
5. Pencil Muscle. External view.

Code:
Braising Steaks (heel muscle) Leg B004
1. Postion of the Heel Muscle. 2. Heel Muscle. 3. Heel Muscle. 4. Remove the pencil muscle (flexor
superficialis) by following the natural
seams.
5. Remove the thickest part of the gristle. 6. Fold muscle over and cut into… 7. …steaks of even thickness. 8. Braising steaks (heel muscle).
Code:
Hind Shin – boneless Shin B002
1. Position of the hind shin. 2. Boneless hind shin.

Code:
Fore Shin – boneless Shin B003
1. Position of the boneless fore shin. 2. Boneless fore shin. 3. Boneless fore shin.
Code:
Sliced Shin Shin B004
1. Shin and leg illustrated. 2. Remove bone, excess fat, gristle,

connective tissue and slice to required
thickness.
Code:
Diced Shin Shin B005
1. Shin and leg illustrated. 2. Remove bone, excess fat, gristle,

connective tissue and dice into 3cm cubes.
Code:
Beef Bucco Shin B006
1. Shin and leg illustrated. 2. Remove excess fat, gristle and connective
tissue and cut and saw slices on the bone
to a required thickness.
Code:
Prime Hind Shin Muscle Shin B007
1. Position of the hind shin. 2. De-boned hind shin. 3. Remove the thick shin muscle... 4. ...by following the natural seams.
5. Remove the thick gristles by cutting 6. Prime Hind shin Muscle trimmed. 7. Prime Hind shin Muscle.
the ends.
Code:
Needle (Extensor Carpi Radialis) Shin B008
1. Position of the needle. 2. To see the full cutting specification 3. Needle (Extensor Carpi Radialis).
FQ B003.
Code:
Needle Steaks Shin B009
1. Position of the needle (Extensor Carpi 2. To see the full cutting specification of 3. …refer to specifications FQ B001, 4. Remove excess fat and gristle.
Radialis). removal from the carcase… FQ B002 and FQ B003.
5. Cut into steaks of required thickness. 6. Needle steaks.

Code:
Beef Shank – boneless and netted (Needle) Shin B010
1. Position of the needle (Extensor Carpi 2. To see removal of the needle from the 3. …shoulder of beef (seamcut) specification 4. Remove excess fat and gristle.
Radialis). carcase refer to specification of… FQ B003.
5. Net the needle.

Code:
Clod Shin (Boneless) (Biceps Brachaii) Shin B011
1. Position of the clod shin. 2. To see the full cutting specification 3. Remove the clod shin muscle by following 4. Remove excess fat and tendon ends.
of removal from the carcase refer to the natural seams.
FQ B003.
5. Clod Shin (Biceps Brachaii).

Code:
Beef Shank – boneless and netted (Clod Shin) Shin B012
1. Position of the Clod Shin. 2. To see the full cutting specification 3. Remove the clod shin muscle by following 4. Remove excess fat and tendon ends.
FQ B003.
5. Clod Shin (Biceps Brachaii). 6. Net the Clod Shin.

Code:
Boneless Beef Shank Portions (Clod Shin) Shin B013
1. Position of the Clod Shin. 2. To see the full cutting specification 3. Remove the clod shin muscle by following 4. Remove excess fat and tendon ends.
FQ B003.
5. Clod Shin (Biceps Brachaii). 6. Net the Clod Shin and cut into required 7. Beef shank portions.
weight portions.
Code:
Beef Shank – boneless and netted (Fore Shin) Shin B014
1. Position of the boneless fore shin. 2. Boneless fore shin. 3. Boneless fore shin. 4. Remove the smaller side muscle.
5. Remove excess fat… 6. …and tendon ends. 7. Net the muscle.

Code:
Boneless Beef Shank Portions (Fore Shin) Shin B015
1. Position of the boneless fore shin. 2. Boneless fore shin. 3. Boneless fore shin. 4. Remove the smaller side muscle.
5. Remove excess fat… 6. …and tendon ends. 7. Net the muscle. 8. Cut into required weight portions.
Code:
Beef Shank – boneless and netted (Hind Shin) Shin B016
1. Position of the hind shin. 2. Boneless hind shin. 3. Separate the two main muscles. 4. Remove the triangle section of the largest
section…
5. …and remove excess fat and tendon 6. Net the two main muscles.
ends.
Code:
Boneless Beef Shank Portions (Hind Shin) Shin B017
1. Position of the hind shin. 2. Boneless hind shin. 3. Separate the two main muscles. 4. Remove the triangle section of the largest
section…
5. …and remove excess fat and tendon 6. Net the two main muscles 7. Cut into required size portions.
ends.
Code:
Needle – fully trimmed (Extensor Carpi Radialis) Shin B018
1. Position of the needle. 2. To see the full cutting specification 3. Needle (Extensor Carpi Radialis). 4. Needle fully trimmed
FQ B003.
Code:
Dice 98% VL Dice B001
1. Dice can be prepared from various parts 2. Dice prepared to 98% visual lean.
of the carcase.
Code:
Dice 95% VL Dice B002
1. Dice can be prepared from various parts 2. Dice prepared to 95% visual lean.
of the carcase.
Code:
Frozen Dice 98%VL Dice B003
1. Dice can be prepared from various parts 2. Free flow frozen dice cut to specification
of the carcase. and ready for sale.
Code:
Steak and Kidney Dice B005
1. The diced steak can be prepared from 2. Dice lean steak and ox kidney into 25mm 3. 25% kidney and 75% steak prepared
various parts of the carcase as specified. cubes ensuring that all gristle, connective to specification.
tissue and kidney tubes are removed.
Code:
Stir-Fry of Beef Stir-fry B004
1. The following cuts can be used but must 2. Remove all gristle, connective tissue and
not be mixed: topside, thick flank, fillet fat. Cut lean muscle into stir-fry strips of
ends, sirloin ends, rump ends and LMC. 10mm x 10mm x 60mm.
Code:
Quality Standard Specification for Minced Beef Mince B001
• All livestock must be from farms operating in compliance with a farm-assurance scheme, and must
be transported, slaughtered and processed in compliance with a quality assurance scheme. Each such
assurance scheme must have been approved by AHDB Beef & Lamb in relation to this Quality Standard
and must be independently audited to EN 45011 standard.
• Cattle of any age or sex are acceptable.
• Mince must contain a maximum of 20% fat (as measured by chemical analysis using British Standard
methods), approximately equivalent to beef having overall 85% visual lean prior to mincing (final mix stage).
• Mince must be 100% beef with no added water, additives, fillers or other ingredients.
• All minced product must be produced and labelled in accordance with legislative requirements.
Code:
Mince 98% VL Mince B002
1. Mince to be prepared from fresh fore and 2. Mince the 98% visual lean cuts twice
hindquarter cuts and trimmings, excluding through a 5mm plate.
head meat and offal. Meat should be free of
all bone, discoloured tissue, gristle, blood
vessels and glands.
Code:
Mince 90%VL Mince B004
1. Mince to be prepared from fresh fore and 2. Mince the 90% visual lean cuts twice
hindquarter cuts and trimmings, excluding through a 5mm plate.
the head meat and offal. Meat should be
free of all bone, discoloured tissue, gristle,
blood vessels and glands.
Code:
Quality Standard Mark Burgers Mince B005
QSM Burger Specification
• All livestock must be from farms operating in compliance with a scheme, and must be transported,
slaughtered and processed in compliance with an AHDB Beef & Lamb approved quality assurance scheme.
Each such assurance scheme must be independently audited to EN 45011 standard.
• No meat other than beef may be used.
• The beef may be obtained from cattle of any age or sex.
• The beef used must be of a quality such that it would, if minced, satisfy the requirements of the AHDB Beef
& Lamb Quality Standard for minced beef.
• The minimum beef content of the burger is 70% (as defined by the Food Labelling Regulations 1996 as
amended in 2003).
• The manufacturer or processor must be a registered member of the Quality Standard Mark Scheme.
Code:
Clod and Sticking Trim B010
1. Position of clod and sticking. 2. External view. 3. Internal view.

Code:
Trim/Muscles 55% VL Trim B013
1. Trim to be prepared from fresh fore and 2. Example of 55% visual lean muscle/
hindquarter muscle and trimmings. trimmings.
Trim Specification
1. Trim/muscles to be prepared from fresh beef fore and hindquarters, excluding head meat and offal.
Meat should be free of all bone, bone gristle, cartilage, discoloured tissue and glands.
2. The chemical lean % (as measured by chemical analysis using British Standard methods) tolerance should
be agreed by buyer and seller.
3. No meat other than beef may be used
4. All livestock must be from farms operating in compliance with a scheme and must be transported,
5. The manufacturer or processor must be a registered member of the Quality Standard Mark Scheme.
Code:
Trim Specification
Code:
Trim Specification
Code:
Trim Specification
Code:
Trim Specification
Code:
Trim Specification
Code:
Trim Specification
Code:
Trim Specification
Code:
Trim Specification
Code:
Trim Specification
Code:
Beef Offal Offal B001
1. Ox liver 2. Ox kidney 3. Ox heart 4. Ox tongue
5. Diaphragm 6. Body skirt 7. Ox cheek 8. Oxtail

Code:
Skirt Steaks (diaphragm) Offal B002
1. Position of the skirt (diaphragm). 2. Whole skirt (diaphragm) with all 3. Remove the gristle by following the 4. Remove the gristle on both sides of the
connective tissue and gristle attached. contour of the muscle. meat by gently pulling it away, being careful
not to pull the muscle apart.
5. Lean skirt (diaphragm). 6. Cut into steaks of required weight. 7. Skirt Steak.
For this product the skirt (diaphragm) must be

matured for a minimum of 14 days, in vacuum bags,
not on the bone, to enhance keeping quality.
Code:
Hanger Pavé (body skirt) Offal B003
1. Position of the body skirt. 2. Remove all connective tissue and gristle 3. Follow the centre gristle... 4. ...being careful not to cut into lean muscle.
from the outside of the body skirt.
5. Remove centre gristle. 6. Cut each part into two to create 7. Hanger Pavé.
Hanger Pavés.
Code:
Hanger Steaks (body skirt) Offal B004
1. Position of the body skirt. 2. Remove all connective tissue and gristle 3. Follow the centre gristle... 4. ...being careful not to cut into lean muscle.
from the outside of the body skirt.
5. Remove centre gristle. 6. Cut each part into two portions. 7. Butterfly cut each portion to create steaks 8. Hanger Steak.
with a bigger surface area.

Cutting Spec Manual Guide 280+ Cuts

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Cutting Spec Manual Guide 280+ Cuts

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Cutting Specification Manual

Quality Standard beef

The Meat Education Programme is

Seventh Edition December 2015

The specifications in the guide are very clear and concise.

Specifications for Quality Standard Mark beef

Specifications for Quality Standard Mark lamb

1 For full cutting specification refer to CD at the back of the manual.

An example of the meat purchasing guide

Your customer will quote this code and

The last image to appear is the only image

Easy carcase reference of cut locator Step-by-step instructions.

For this product the topside should be matured

For this product the topside should be matured

For this product the topside should be matured

For this product the topside should be matured

For this product the topside should be matured

For this product the topside should be matured

For this product the topside should be matured

5. Topside fully trimmed (without gracilis).

5. Separate the main topside muscle 6. Main Topside Muscle.

5. Separate the main topside muscle 6. Tender Top Muscle.

For this product the topside should be matured for a

For this product the topside should be matured

For this product the topside should be matured

5. Silversides are vacuum packed individually.

For this product the silverside should be matured

5. Escallops are ideal for marinating.

For this product the salmon cut should be matured

5. Cut silverside muscle into steaks.

For this product the silverside should be matured

5. Cut silverside muscle into dice.

5. Boneless silverside posterior view. 6. Silverside is packed individually.

5. Salmon Cut. Maximum fat level 15mm.

For this product the Silverside must be matured

For this product the Silverside must be matured

For this product the Silverside must be matured

For this product the Silverside must be matured

For this product the silverside should be matured

5. Thick Flank (Knuckle) is vacuum packed

For this product the thick flank should be matured

For this product the thick flank should be matured

Fine grain Coarse grain

For this product the thick flank should be matured

For this product the thick flank must be matured

Depending on the size of the

9. The remainder to be cut into Pavés of 10. Pavé.

For this product the thick flank must be matured

5. Remove all fat and gristle. 6. Femur muscle (Vastus Intermedius).

5. Centre Cut Muscle (Rectus Femoris) also 6. Centre Cut Muscle.

5. Remove all fat and gristle. 6. Plate Muscle (Vastus Lateralis).

For this product the thick flank should be matured

Fine grain Coarse grain

For this product the thick flank should be matured

For this product the thick flank should be matured

9. “Premium” Bistro Rump Steaks.

5. Cut each steak into required portion size.

Main muscle Cap muscle

Main muscle Cap muscle

If used as a roasting joint, the rump tail should be

5. Picanha steak sliced and ready for sale.

5. Rump Cap (Picanha)

For this steak the cap/picanha should be matured