[DOC] [TLE] Cut of beef - Wikipedia [PAR] Cuts of beef are first divided into primal cuts, pieces of meat initially separated 
from the carcass ... The rib contains part of the short ribs, the prime rib and rib eye 
steaks. ... which is the most tender, can be removed as a separate subprimal, and 
cut into ... Many modern recipes for flank steak use marinades or moist cooking... [DOC] [TLE] Guidelines for slaughtering, meat cutting and further processing [PAR] Roasts from the chuck or shoulder of beef are less tender than the tenderloin; 
however, .... Next the foreshank and brisket are removed by cutting through the 
first ... This wholesale cut contains the first five ribs of the forequarter and may be 
..... it and the silverside (outside portion of leg) and thick flank (front position of leg
). [DOC] [TLE] Butcher Chart - Cuts and Grades of Meat :: Hirsch's Meats [PAR] The rib contains part of the short ribs, the prime rib and rib eye steaks. ... 3. the 
tenderloin, which is the most tender can be removed as a separate subprimal, 
and ... The flank is used mostly for grinding, except for the long and flat flank 
steak, best ... It is fairly tender, but, because it has less marbling, it may lack some 
of the... [DOC] [TLE] Where Does Steak Come From: Cutting Up A Beef - Chico Locker ... [PAR] Apr 4, 2013 ... On a whole beef, there are two front quarters and two hindquarters. .... Flank 
steak is considerably less tender than the more desirable cuts of the loin ... In the 
bone-in option, part of the tenderloin, still attached to the bone, is cut up ... In the 
photos you can see the short loin is removed from the round and the... [DOC] [TLE] Meat Cuts & Grading [PAR] If the bones are carefully removed, slices of rump steak** may be cut quite easily, 
... Typical primal cuts are the forequarter, loin (from scapula to ilium), flank (from 
... Differences in tenderness between cuts of meat from various parts of the veal 
.... The primal beef cuts removed from a hanging carcass are the front quarter,... [DOC] [TLE] Cuts of Beef - Resource - Smart Kitchen | Online Cooking School [PAR] Ball Tip Steak is not as tender as pricier Rib Eyes, or T-Bones but they do have ... 
it is a very lean, somewhat tender roast cut from the side of the Round. ... Some of 
the more common are Cap Off, where the Round Cap is removed and Soft. .... 
The Brisket Front Half, NAMP 120B, also known as the Point Cut, the Thick Cut... [DOC] [TLE] G2208 Home Slaughtering and Processing of Beef - MU Extension [PAR] Wholesale cuts of a beef side in reference to the skeleton. Slaughter should .... 
The rib cuts are rather tender and may be broiled or dry roasted. The plate may... [DOC] [TLE] Hind Qt Cuts - Beef - Ask The Meatman [PAR] Feb 10, 2016 ... Round, Short Loin, Sirloin Tip, Sirloin, Flank and Hanger Steak. ... The hind 
quarter is more expensive than the front (fore) quarter becuase you have ... This 
is a beef cutting chart viewing a photo of a side of beef showing the ... It is fairly 
tender, but, because it has less marbling, it may lack some of the... [DOC] [TLE] Inside Big Meat [PAR] Locomotion Muscles: Found in the front shoulder (chuck) and hind leg (hip), 
these muscles ... The anterior-most portion may also include the caudal tip of a 
blade bone. ... A rib primal cut is famous for its moist and tender prime rib roast. ... 
When the muscle is removed, ribs that remain are famous for use in .... Flank 
primal cut. [DOC] [TLE] Veal Wholesale nomenclature - 300 Series - Food - Canadian Food ... [PAR] Feb 5, 2015 ... The hanging tender and diaphragm may be removed, but, if remaining, the ... 
330A - Hindquarter, 2 Ribs or one-half of Item No. ... 304B  Full Front

Question: The front part of a hindquarter with the flank removed, it may be "tender"
Answer: Loin