Click on the diagram to enlarge
EBLEX (English Beef & Lamb Executive) has provided a useful list of cuts of beef and the relative cooking processes:
Roasting Joints
Sirloin Banqueting Roast
Sirloin Cannon
“Premium” Picanha Roast
Rolled Sirloin
“Premium” Easy Carve Rump Roast
“Premium” Rump Roast
Traditional Rump Roast
“Premium” Topside Joints
Topside Joint (without gracilis)
Topside Joint (traditional)
Topside Joint (without side muscle, fat added)
Silverside Joint (with added fat)
Thick Flank Joints
Thick Flank Joints (with added fat)
LMC Roast (without fat)
LMC Roast (with added fat)
“Premium” Fore rib – boned and rolled
Fore rib – boned and rolled
Fore rib - French Trimmed
Fore rib - French Trimmed oven-prepared
Fore rib – carvery (rolled)
Fore rib – bone-in partly chined
Fore rib – bone-in
Chuck Eye Joint
Feather – extra trimmed
Brisket Joint
Topside Mini Joints (with added fat)
Silverside Mini Joints (with added fat)
Flat Iron Roast
Mini Joints (LMC)
Mini Joints (Brisket)
Mini Joints “Centre Cut”
Steaks and Daubes
“Premium” Fillet Steaks
“Extra trim” Fillet Steaks (ex. chain trimmed head)
Fillet Steaks (with chain ex. silver gristle)
Fillet Steak Standard
Rump Fillet
Middle Fillet
Fillet Tail
Rump Fillet with silver gristle
Loin Fillet with silver gristle
Rump Fillet with silver gristle and chain muscle
Loin Fillet with silver gristle and chain muscle
“Premium” Sirloin Cannon Steaks
“Premium“ Sirloin Steaks
Sirloin Steak (without “D” muscle)
Sirloin Steak “Extra Trim”
Sirloin Larder Trim
Sirloin Steak Standard Trim
Sirloin “Sandwich” Steaks
“Premium” Bistro Rump Steaks
“Premium” Prime rump steaks
Picanha steak
Rump and Picanha Steaks
Traditional Rump Steaks
Rib Eye Steaks
Flat Iron Steaks
Ranch Steaks (extra lean)
Ranch Steaks
“Centre Cut” Steaks
Rustic steak
T-bone steaks
Club steaks
Escallops (topside)
Flat Iron Escallops
Escallops (salmon cut)
Escallops (thick flank)
Escallops (LMC)
Picanha Roast (portions)
Top Sirloin Pave
Daubes (Topside)
Lower Sirloin Pave
Daubes (LMC)
Daubes (Chuck)
Goose Skirt Steak
Flank Skirt Steak
Brisket Pave
“Rustic Style” Brisket Pave
Swiss Rolled Beef Whirls
Salmon Cut Steaks
Silverside Steaks
Braising Steaks - (Thick Flank)
LMC Steaks
Chuck Eye Steaks
Blade Steak
Feather Steaks
Sliced Shin
Beef Bucco
Dice and Stir-Fry
Stir-Fry (Fillet Tail)
Stir-fry (Topside)
Stir-fry of Beef
Dice (Silverside)
Dice (Chuck)
Dice (Goose Skirt)
Dice (Flank Skirt)
Dice 98% Visual lean
Dice 95% Visual lean
Dice (Shin)
Dice 98% Visual lean – Frozen
Steak and Kidney
Mince - Burgers
Quality Standard Mark – Minced Beef
Mince 98% Visual Lean
Mince 90% Visual Lean
Quality Standard Mark Burgers
Offal
Liver
Kidney
Heart
Ox Tongue
Diaphragm
Body Skirt
Ox Cheek
Ox Tail
