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