Australian Quality Exporters Pty Ltd
Courtesy: NOAA's National Ocean Service

Beef Product Examples

Bolar Blade

Bolar Blade is prepared from the Blade by the removal of the M. infraspinatus and M. trapezius lying caudal to the humerus, the Bolar Blade includes a large portion of the triceps group of muscles.
 
Points Requiring Specification:
  • M. cutaneus trunci removed.
  • M. latissimus dorsi removed.

Brisket

Brisket is prepared from a 13 rib Forequarter by a straight cut which commences at the junction of the 1st rib and 1st sternal segment to the reflection of the diaphragm at the 11th rib and continuing to the 13th rib. All bones and cartilage are removed. The fatty tissue medial to the pectoral muscles is removed. The white fibrous tissue on the ventral edge (linea alba) is removed.
 
Points Requiring Specification:
  • Rib number required.
  • Intercostals removed.
  • Diaphragm removed.
  • Peritoneum removed.
  • Inside Skirt (M. transversus abdominis) removed.

Brisket Navel End

Brisket Navel End is prepared from a Brisket by the removal of the Point End and following the caudal edge of the specified rib.
 
Points Requiring Specification:
  • Rib number required.
  • Intercostals removed.

Brisket Point End

Brisket Point End is prepared from a Brisket by the removal of the Navel End and following the caudal edge of the specified rib.
 
Points Requiring Specification:
  • Rib number required.
  • Intercostals removed.

Chuck

Chuck is prepared from a Forequarter by the removal of the Rib Set at the specified rib number. The Brisket is removed along the cropping line. The Shin, Blade, Chuck Tender is removed along with all bones cartilage, tendons, ligamentum nuchae and lymph nodes.
 
Points Requiring Specification:
  • Rib number required.
  • Intercostals removed.
  • Undercut (M. subscapularis) removed.

Chuck Roll

Chuck Roll is prepared from a Chuck by the removal of the neck between the 5th and 6th cervical vertebra parallel to the caudal cutting line. The ventral cutting line is approximately 75mm from the eye muscle (M. longissimus dorsi) and parallel to the vertebral column to the 1st rib. The M. trapezius and the M. rhomboideus are removed and the undercut (M. subscapularis) remains firmly attached.
 
Points Requiring Specification:
  • Rib number required.
  • Cranial cutting line: - between the 6th and 7th cervical vertebra. - between the 7th cervical and 1st thoracic vertebra.
  • M. trapezius retained.
  • Ligamentum nuchae removed.
  • Undercut (M. subscapularis) removed.

Chuck Tender

Chuck Tender is a conical shape muscle lying lateral to the blade bone on the cranial side of the blade ridge and is removed from the Forequarter following the natural seam.
 
Point Requiring Specification:
  • Connective tissue removed.

Cube Roll/Rib Eye Roll

Cube Roll is prepared from a Forequarter and consists of the M. longissimus dorsi and associated muscles underlying the dorsal aspect of the ribs (caudal edge of the 4th rib to the 13th rib inclusive).
 
Points Requiring Specification:
  • Specify: rib number and rib location.
  • Lip (M. ilocostalis) retained.

D-Rump

D-Rump is prepared from a Rump by the removal of the tail (Flank) by a cut following the natural seam between the M. tensor fasciae latae and the M. gluteus medius removing all of the tail from the lateral surface.
 
Point Requiring Specification:
  • Heavy connective tissue removed.

Eye Round

The Eye Round is prepared from the Outside by following the natural seam between the Outside Flat (M. gluteobiceps) and the Eye Round (M. semitendinosus) separating the two muscles.

Flank Steak

Flank Steak is prepared from a Thin Flank and is the flat lean fleshy portion of the M. rectus abdominis, and is further prepared by stripping the serous membrane and connective tissue from the muscle.

Flap Meat

Flap Meat is prepared from the Internal Flank Plate. The thin tapered ends of the muscle are trimmed.

Inside Meat/Red Meat

Inside Meat is prepared from an Inside Cap Off with the removal of all the membrane, connective tissue and femoral blood vessels. The M. pectineus and M. sartorius muscles are removed along the natural seams.

Inside Skirt

Inside Skirt (M. transversus abdominis) is located on the inside of the abdominal wall of the Hindquarter and extends to the Naval End portion of the Brisket. The peritoneum and fat flakes are removed.
 
Points Requiring Specification:
  • Hindquarter and/or Forequarter portion included.
  • Membrane covering removed.

Knuckle

Knuckle is prepared from a Thick Flank by removing the cap muscle (M. tensor fasciae latae) and associated fat and subiliac lymph node.
 
Point Requiring Specification:
  • Specify degree of exposure of ball tip muscles at Rump end.

Neck

Neck is prepared from a bone-in Neck. Bones, cartilage, exposed tendons and ligamentum nuchae are removed.
 
Point Requiring Specification:
  • Ligamentum nuchae retained.

Outside

Outside is prepared from the Silverside by the removal of the heel muscle (M. gastrocnemius). The popliteal lymph node, surrounding fat and connective tissue are removed.
 
Point Requiring Specification:
  • Heavy connective tissue (silver skin) on ventral side removed.

Oyster Blade

Oyster Blade is prepared from a Blade by the removal of the Bolar Blade (triceps group) along the natural seam from the M. infraspinatus.
 
Points Requiring Specification:
  • M. trapezius removed.
  • Periosteum removed.

Rump

Rump is prepared from a Sirloin Butt by the removal of the abdominal muscles from the tail (flank) leaving the M.tensor faciae latae in situ.
 
Points Requiring Specification:
  • Heavy connective tissue removed.
  • Specify length of (tail) (M. tensor fasciae latae) muscle retained.

Rump Cap

Rump Cap is prepared from a Rump by removal of the cap muscle (M. gluteobiceps) along the natural seam.
 
Points Requiring Specification:
  • Denuded of all external fat.
  • Silver skin removed.

Shin/Shank - Forequarter/Hindquarter

Shin/Shank is prepared from the muscles of the fore and hind legs, namely the extensor and flexor group of muscles. In addition, the Shin/Shank pack can include the Heel Muscle (M. gastrocnemius).
 
Points Requiring Specification:
  • Connective tissue and skin removed.
  • Fore or Hind.
  • Sinews/tendons removed.
  • Specify muscle content i.e. Heel muscle (only).
 
A - FOREQUARTER
B - HINDQUARTER

Silverside

Silverside is situated lateral/caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the Thick Flank and Topside. The leg end of the primal is cut straight at the junction of the archilles tendon and heel muscle (M. gastrocnemius). The attached cartilage/gristle (thimble) from the aitch bone is removed.
 
Points Requiring Specification:
  • Achilles tendon removed.
  • Removal of the popliteal lymph node.

Striploin

Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank. The Flank is removed at a specified distance from the eye muscle (M. longissimus dorsi) at both cranial and caudal ends.
 
Points Requiring Specification:
  • Rib number required.
  • Distance from eye muscle.
  • Intercostals removed.
  • Supraspinous ligament removed.
  • M. multifidi dorsi muscle removed.

Tenderloin - Side Strap On/Off

Tenderloin is prepared from the Hindquarter and is removed in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium. The side strap muscle (M. psoas minor) remains attached.
 
Points Requiring Specification:
  • Fat cover removed.
  • Silver skin removed.
  • M. iliacus (adjacent to side strap) removed.

Thick Flank

Thick Flank is removed along the natural seams between the Topside and Silverside. The patella, joint capsule and surrounding connective tissue are removed.
 
Points Requiring Specification:
  • M. cutaneus trunci removed.
  • Specify degree of exposure of ball tip muscles at Rump end.

Thin Flank

Thin Flank is prepared from a Hindquarter by a cut commencing at the superficial inguinal lymph node, bisecting the M. rectus abdominis and following the contour of the hip, and continuing to the specified rib and following the contour of the rib to the ventral edge. The connective tissue (linea alba) on the ventral edge is removed.
 
Points Requiring Specification:
  • Removal of M. cutaneus trunci.
  • Removal of gland and fat deposits under M. cutaneus trunci.
  • Rib number required.

Thin Skirt/Outside Skirt

Thin Skirt is the costal muscle portion of the diaphragm. All white tendinous tissue not covering lean red muscle is removed.

Point Requiring Specification:
  • Fat and membrane covering removed.

Topside/Inside

Topside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick Flank and Silverside. The pizzle butt, fibrous tissue and inguinal lymph node and surrounding fat are removed.
 
Points Requiring Specification:
  • Erector muscle removed.
  • Connective tissue removed.
  • Femoral blood vessels removed.

Trim

Trim packs are generally made up of the following combinations:
 
  • Primal cuts or portions of primal cuts.
  • Residual trimming from primal cut preparation.
  • Boneless Forequarter or Hindquarter.
  • Grinding beef
 
Trim is generally prepared to a specified lean content, assessed visually or tested chemically and expressed as a percentage of lean meat of the pack (CL).

Ligamentum Nuchae/Paddy Whack

Ligamentum Nuchau is a large portion of the supraspinous ligament which extends along the vertebral column, being particularly evident in the neck and the thoracic region.
 
Points Requiring Specification:
  • Specify whole piece or individual sections.
  • Specify level of attached meat portions.
Photos and Descriptions courtesy of AUS-MEAT Limited

Cut Specifications and sizes

Grades and Programs

We are able to acquire the different grades of cattle from Young "Y" to manufacturing grades.
 
We are also able to supply grass fed and the different grain fed programs of beef. 
We are able to acquire different cut specifications and cut sizes to meet the clients needs.

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