Common Retail Cuts Of Beef

Front 1

1. Chunk (Paypay)

Back 1

contains the square cut shoulder and the top five ribs, the arm, blade bones, and the neck bones.

Front 2

2. Brisket (Punta y pecho)

Back 2

has layers of lean and fat and pieces of breastbones.

Front 3

3. Ribs (Kadera)

Back 3

- includes 6 to 12 ribs and the blade bones.

Front 4

4. Plate (Tadyang)

Back 4

is a fatty cut whose meat is ground for hamburgers

Front 5

5. Foreshank (Kench isa unahan)

Back 5

- a cut of meat from the top part of front or lack leg.

Front 6

6. Hindshank (Kench isa hulihan)

Back 6

a very bony piece that contains a high percentage of cartilage and connective tissues.

Front 7

7. Round (hita)

Back 7

hita or pierna corta y larga.

Front 8

8. Rump (tapadera)

Back 8

the rear part behind the upper sirloin.

Front 9

9. Short loin (lomo)

Back 9

- cut of beef from the back of steer; contains the part of the spine.

Front 10

10. Loin end (loma sa aguha) –

Back 10

lies between the rump and the short loin and yield sirloin steaks, pin bones, wedge bones, and flat bones.

Front 11

11. Tenderloin (solomillo)

Back 11

the tender meat of the loin muscle of each side of vertebral columns.

Front 12

12. Flank (kamto)

Back 12

is lean and tough and contains a high percentage of fat

Front 13

13. Sirloin (baywang)

Back 13

- a cut from the lower back area of the carcass