Beef Cuts Secondary Cuts Restaurant Cuts 1 Shin Osso bucco cut or diced 2 Topside (silverside and girello behind) Escalloped pieces – mince – diced – whole roast 3 Round (knuckle) roast – diced 4 Rump Rump Steak – main eye muscle roast 5 Tenderloin (fillet) Eye fillet – tournedos - medallions – strips – tartare – minute steak – chateaubriand 6 Sirloin/strip loin Sirloin Steak – t-bone - porterhouse – whole roast 7 Rib eye Scotch fillet – cutlets – rolled – standing rib/rack, Rib eye steak
Lamb Lamb Cuts Secondary Cuts Restaurant Cuts 1 (hindquarter and forequarter) Frenched shank 2 Short leg Whole boned – topside – round – silverside 3 Chump – chops 4 Tenderloin (fillet) Fillet 5 Short loin (mid loin) Rolled loin – chops – eye denuded – rosettes 6 Rack (rib loin) Racks – cutlets – chops 7 Breast Epigrams – diced. mince 8 Neck Diced – chops- mince 9 Square cut shoulder Boned rolled – diced – chops - mince
Pork Pork Cuts Secondary Cuts Restaurant Cuts 1 Trotter (hindquarter and forequarter) Boned and farced 2 Hock (hindquarter and forequarter) – smoked 3 Leg Whole boned – topside escalope – round – silverside – dice – mince 4 Rump Steak – chop – dice – stir fry strips – mince 5 Tenderloin (fillet) Fillet – medallion – butterfly steak 6 Mid loin Rolled – – steak 7 Rib loin Cutlet – rolled loin – rack 8 Spring Spare ribs – rolled – diced 9 Foreloin (shoulder) Whole boned – chops - diced – pork scotch – mince 10 Neck Whole boned – escalopes – diced
Pork. varieties available are: Goat Rabbit Camel Venison Buffalo. to websites for visual identification What is the main meat variety in your country? The variety of meat available will depend on a many reasons: available growth production Suitability to climate and terrain Cost of production Time it takes to produce a crop Preference of population Religious and cultural requirements. Pork is considered to be White Meat. Beef, Lamb and all other varieties are considered Red Meats. The older the animal, the darker the meat. The Butchers’ Guide to Cuts and Cooking Methods
Pan Fry Barbecues and Grills Braises and Casseroles Roasts Lamb Loin, boneless Leg chops Tenderloin (fillets) Cutlets Sausages Mince Cutlets Leg chops Mid-Loin chops Sausages Racks Burgers Corned leg Chump chops Leg chops Shoulder Best next chops Shanks Leg, bone-in Leg, boned and tied Crown roast Shoulder, bone in/boneless Rack Loin, boned (Noisette) Beef Rump steak Rib fillet Sirloin Eye Fillet Sausages Tenderloin Mince Rump steak Rib fillet Eye Fillet T-bone Sirloin Sausages Burgers Chuck steak Round steak Brisket Corned Shin meat Point of rump Sirloin Tenderloin Whole blade (slow roasted) Rib roast
Veal Cutlets Eye Fillet Cutlets Eye Fillet Schnitzel Legs Rolled shoulders Shin meat – osso buco Veal tongue Leg Tenderloin Rack Poultry Duck breast fillet Turkey breast Chicken breast Chicken thigh Duck breast Turkey steaks Chicken breast Chicken Maryland Chicken thigh Ducks Turkey hindquarter Chicken thigh cutlets Chicken Maryland Chicken legs Whole chicken Chicken Maryland Whole duck Whole turkey Turkey breast Pork Fillet Mid-Loin Cutlets Spare ribs (belly) Sausages Medallions Fillet Spare ribs (belly) Spare ribs (baby back) Mid-Loin Chops/cutlets Sausages Diced forequarter chump Diced leg meat Leg Loin, boneless Shoulder, boned Rack