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Parts

1. Neck

1. Neck

Beef neck is one of the meatiest parts of the forequarter. The neck has aromatic, marbled meat with a comparatively high proportion of fat (about six to eight percent). Beef neck is ideally suited as a meat for making soups, for stewing, or for braised dishes such as goulash and rolled roasts.

2. Middle rib

2. Middle rib

Middle rib is located between the neck and chuck rib. The meat is made up of several layers of muscle; it is succulent and has a lower proportion of fat than prime rib. Middle rib is ideally suited for making soups, hotpots, and roasts, in particular for marinated pot roasts, goulash and stews.

3. Prime rib

3. Prime rib

The prime rib cut is the part of the back between the neck and chuck rib. The succulent meat on the prime rib is particularly well suited for preparing marinated pot roasts, goulash and stews.

4. Chuck rib, sirloin, tenderloin

4. Chuck rib, sirloin, tenderloin

Chuck rib is cut from the front portion of the loin. The fibres of the meat are tender, and it is finely marbled with veins of fat and very succulent. Sirloin is a tender part cut from the hindquarter with a fine meat texture and comes from the region between the chuck rib and the rump. Sirloin is made up of two parts: the fore rib, which extends into the chuck rib and forms the lean centre (rib-eye) of the chuck rib, and the striploin, which is located in the lower part of the back. The striploin with the attached tenderloin is cut into T-bone steaks porterhouse steaks.

Sirloin is usually cooked until tender pink in colour and is excellently suited for making oven roasts, steaks, or for grilling.

5. Rump, round of thick flank, tenderloin

5. Rump, round of thick flank, tenderloin

The loose texture of the meat fibres and the fine veins of fat make beef rump tender and succulent. Beef rump is ideally suited for roasting and braising, but it can equally well be used for making beef roulades and rump steaks.

Tenderloin is, as the name already implies, the most tender cut of beef. Since the back muscles of the cow are not subject to any great exertion, the tenderloin is very finely grained in its texture and is especially low in fat. Tenderloin is excellently suited for sear-frying, for the grill, and for special delicacies such as beef tartare, tournedos, or chateaubriand.

6. Rump, topside and silverside

6. Rump, topside and silverside

The loose texture of the meat fibres and the fine veins of fat make beef rump tender and succulent. Beef rump is ideally suited for roasting and braising, but it can equally well be used for making beef roulades and rump steaks.

Topside consists of lean meat with a fine texture and is marbled with veins of fat. Tender topside is ideally suited for making roulades and fondues, but also makes excellent steaks.

Silverside is coarser in texture and leaner than topside. Silverside is used for the typical roast cuts such as spit roasts and pot roasts; cut into pieces it can also be used to make beef stew.

7. Flank, boned plate, boned brisket, top flank

7. Flank, boned plate, boned brisket, top flank

The flank (or boned plate) is the cut from the front end of the ribs. The cut has a relatively high proportion of bone and fatty tissue and is mainly used for making braised dishes such as goulash and as a boiling meat to make hotpots, soups, and broth.

Top flank yields a firm meat with a fine layer of fat and is well suited for boiling. It is full-bodied in flavour and has many layers of fat that keep the joint juicy during cooking. Centre-cut brisket is more strongly marbled than top flank and can also be used for boiling.

8. Shoulder, shoulder blade, flank, boned plate

8. Shoulder, shoulder blade, flank, boned plate

All shoulder cuts are relatively lean and are suited for roasting and braising. Chuck tenderloin, for example, lends itself well for making larded roasts and pot roasts, but also for cooking braised ragouts, hotpots, and marinated pot roasts.

The flank (or boned plate) is the cut at the front end of the ribs. The cut has a relatively high proportion of bone and fatty tissue and is mainly used for making braised dishes such as goulash and as a boiling meat to make hotpots, soups, and broth.

9. Thick flank

9. Thick flank

The meat of the thick flank is lean and tender cut with short meat fibres. It is suited for making roulades, roast beef and also for steak tartare.

10. Flank, belly

10. Flank, belly

Flank (or belly) is a fat- and connective-tissue-rich meat that is excellent for making soups and stews. It is also often used to make beef sausages.

11. Foreshank

11. Foreshank

The term “shank” is the name given to the lower parts of the legs of the cow, and accordingly there are foreshanks and hindshanks. These cuts offer full-flavoured leg meat suitable for cooking strong gravies and broths. The intensive flavour of the meat is due to the slow boiling and braising methods. Slices of hindshank are larger than those of the foreshank.

12. Hindshank

12. Hindshank

The term “shank” is the name given to the lower parts of the legs of the cow, and accordingly there are foreshanks and hindshanks. These cuts offer full-flavoured leg meat suitable for cooking strong gravies and broths. The intensive flavour of the meat is due to the slow boiling and braising methods. Slices of hindshank are larger than those of the foreshank.

13. Tail

13. Tail

The oxtail is cut from the hindquarter and yields a full-flavoured meat. Oxtails are primarily used to make soups, dark gravies, and beef stew. It can be braised and boiled.


70 % VL parts

AHDB Code: Trim B012
MLC Code: 12203
Beef parts 70% Visual Lean (VL).
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Oxtail

AHDB Code: Offal B001
MLC Code: 12120
The tail is cut off from the carcass at the joint behind the sacrum. The excess fat and tissue of the tail root is completely trimmed off. The tail tip (the last two or three caudal vertebrae) is cut off.
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Hindshank

AHDB Code: Shin B002
MLC Code: 11210
Excess fat completely trimmed off.
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90% VL parts

AHDB Code: Trim B011
MLC Code: 12202
Beef parts 90% Visual Lean (VL)
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Clod and sticking – front neck

AHDB Code: Trim B010
MLC Code: 12251
From neck and shoulder parts.
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Underblade fillet - front cut of the fore rib

AHDB Code: Chuck B022
MLC Code: 12291
Single muscle, excess fat trimmed off.
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Feather – upper shoulder cut

AHDB Code: Chuck B010
MLC Code: 12242
Excess fat trimmed off.
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Blade (chuck tender) – front cut of the fore rib

AHDB Code: Chuck B008
MLC Code: 12290
Excess fat trimmed off.
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Leg of mutton cut – lower shoulder cut

AHDB Code: LMC B001
MLC Code: 12241
Excess fat trimmed off.
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Pony (boned)

AHDB Code: Chuck B024
MLC Code: 12240
The pony cut is cut from a forequarter part with six bones.
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Foreshank

AHDB Code: Shin B003
MLC Code: 12280
Excess fat completely trimmed off.
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Flat brisket

AHDB Code: Brisket B001
MLC Code: 12260
The flat brisket cut comes fully trimmed and boned, the fat layer has a maximum thickness of 10 mm.
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Cube roll (rib-eye)

AHDB Code: Fore rib B009
MLC Code: 12220
The meat is cut from the fore rib and can be used for roasting or cut into rib-eye steaks. The fat layer has a maximum thickness of 10 mm.
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Forequarter flank (boned)

AHDB Code: Brisket B007
MLC Code: 12230
Cut with four ribs, boned.
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Hindquarter Flank

AHDB Code: Thin Flank B009
MLC Code: 11280
Thin-flank cut over three bones (boned).
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Fore rib on the bone – rear cut of the fore rib

AHDB Code: Fore rib B001
MLC Code: 12221
The fore-rib cut includes ribs 7, 8, 9, and 10 counting from the neck. Max. 60 mm of the tip left in place. The fat layer has a maximum thickness of 10 mm.
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Flank skirt (Bavette) - rear part of the thin flank (fully trimmed)

AHDB Code: Thin Flank B008
MLC Code: 11281
Bavette cut, tendons and excess fat completely trimmed off.
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Striploin – from the prime rib

AHDB Code: Sirloin B002
MLC Code: 11270
A boned cut of prime rib (including three ribs), the flank is cut off 40 mm behind the tip of the loin. 25 mm of loin muscle trimmed off and the fat layer has a maximum thickness of 10 mm.
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Goose skirt – rear part of the thin flank

AHDB Code: Thin Flank B002
MLC Code: 11283
The goose-skirt cut is free of excess fat and all tendons.
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Tenderloin fillet without fat

AHDB Code: Fillet B002
MLC Code: 11260
Whole tenderloin fillet without layer of fats. Outside layer of fat and discoloured tissue trimmed off.
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Silverside round - front part of the rump (salmon cut, trimmed silverside cut)

AHDB Code: Silverside B010
MLC Code: 11241
The fat layer has a maximum thickness of 15 mm.
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Thick flank – with part of thick-flank tip

AHDB Code: Rump B002
MLC Code: 11250
This cut of thick flank includes max. 50 mm of the thick-flank tip. The fat layer has a maximum thickness of 10 mm.
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Thick Flank

AHDB Code: Thick Flank B001
MLC Code: 11221
Tip of thick flank and pockets of fat are trimmed off, the fat layer has a maximum thickness of 10 mm.
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Silverside – front part of the rump (with "silver" tendon)

AHDB Code: Silverside B009
MLC Code: 11240
Whole silverside cut with salmon cut piece. Inner pockets of fats are trimmed off, leaving the tendon. The fat layer has a maximum thickness of 15 mm.
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Topside – rear part of the rump

AHDB Code: Topside B001
MLC Code: 11230
Whole cut of topside. Exposed arteries are trimmed off and the fat layer has a maximum thickness of 10 mm.
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Thick flank and loin with bone

AHDB Code: Rump B001
MLC Code: 13102
The flank is cut off 50 mm behind the tip of the loin. The sirloin cut contains three ribs.
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Pistola cut hindquarter

AHDB Code:
MLC Code:
Hindquarter with eight part ribs.
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Rib and loin

AHDB Code: Sirloin B016
MLC Code: 13101
Sirloin cut and rib (seven ribs).
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Straight cut forequarter

AHDB Code:
MLC Code:
Forequarter with ten ribs.
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Pistola cut forequarter

AHDB Code:
MLC Code:
Forequarter with eight part ribs.
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Straight cut hindquarter

AHDB Code:
MLC Code:
Hindquarter with three ribs.
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