Beef

Topside

Inside

PAD inside (5 cuts). Cap, pear, fish,heart, false spider

Silverside

Outside

PAD silverside (6 cuts). Eye of round, flat, heel of flat, carrot (middleof goose neck) and remaining 2 parts of heel.

Thick flank

Knuckle

PAD knuckle (3 cuts). Mouvant,rond and plat

Shank with bone, short cutwithout heel muscle

Shank without bone and skin.Trimmed

Shank without bone with skin

Heel muscle

Shank with heel muscle

Rump full with tail

Rump D cut 5 cm tail

Rump D cut without tail

Rump tail on German trim

Rump heart

Rump cap

Rump tail

PAD rump heart

PAD rump cap

PAD rump tail

Short loin - square cut, 3 ribs

Striploin - cut 3 ribs and 5 cm fromeye of loin with intercostal muscle

Striploin - cut 3 ribs and 2.5 cm fromeye of loin without backstrap andintercostal muscle

Striploin - cut 3 ribs to the eye of loin withoutbackstrap, chain and intercostal muscle

Fillet - with chain and skin, without heavy fat

Fillet - without chain, skin and fat

Bavette

PAD bavette

Flank steakPAD flank steak

Standing rib - cut 5 ribs and 7 cmfrom eye

Côte de boeuf - cut 5 ribs with-out cap feather and toe bones

Carvery rib - cut 4 ribs without vertebraeand backstrap

Rib - cut 5 ribs withoutbone with cap

Cube roll - cut 5 ribs withoutbone

Chuck roll

Trimmed feather blade

Chuck

PAD chuck (4 cuts)

Neck

PAD neck (2 cuts)

Clod

PAD clod (2 cuts)

L.M.C.

L.M.C. special trim

PAD L.M.C. (4 cuts)

PAD chuck tender

Chuck tender

Brisket - with dekel (80% VL)

Brisket - without dekel (90% VL)

PAD brisket

Shin - with bone short cut

Shin - without bone andskin, trimmed

Shin - without bone,short cut

Forequarter - frozen, boneless (90% VL)

Plates and flanks. Frozen, boneless (70% VL)

Liver

Heart

Kidneys

Tongue

Tail without fat, tip off

Mountain chain tripe

Cut tripe

Spleen

Thin skirts

Cheeks square cut

Thick skirt

PAD thick skirt