FSR May 2023

BEEF CUT GUIDE Australian & US

1

2 SIRLOIN

ROUND

10

Knuckle 2070

Topside Untrimmed 168A Topside 2000

Topside Cap Off 2001

Top Sirloin 184 Rump 2090

Eye Rump Centre 2095 Eye Rump Side 2094

Round 167A

Beef Round 169A

Top Sirloin 1184B

Top Sirloin 1184F

1

Eye of Rump 2093

Tri tip/Bottom Sirloin Triangle 2131

Eye of Round 171C Eye Round 2040

Heel Muscle 2364 Beef Round 171F

Bottom (Outside) Round 171B Outside Flat 2050

Center Cut Rump Boneless 184B

Tri-Tip 185D

2

3 TENDERLOIN

3 4

Sirloin Cap 184D Rump Cap 2091

Bavette/Flap 185-A Flap Meat 2206

Tenderloin 189 Tenderloin 2150

4 FLANK

5

5 STRIPLOIN

7

Beef Flank 193 Flank Steak 2210

6

Striploin Roast 180 Striploin 2143

7

INSIDE SKIRT

8

6 RIB EYE

Inside Skirt 121D Internal Flank 2203

9

8 BRISKET

10

Ribeye Roll 112 Cube Roll 2243

Beef Rib Eye 112C Rib Eye Muscle 2249

9 CHUCK

Beef Brisket 120A Brisket Point End (Deckle off) 2353

Beef Plate 120B Brisket Navel End 2340

10 SHANK

MFG. BEEF BULK PACK (GRINDING)

Chuck Roll 115 Chuck 2261

Chuck Roll 2276

Blade 2300

Chuck 116A

Clod 114

Bone in Hindshank (Osso Buco) 157 Shin-Shank 2360

60 CL

80 CL

90 CL

Shoulder Roast 114E Bolar Blade 2302

Oyster Blade 2303

CL: Chemical Lean

Top Blade 114D

LEGEND

Stir-Fry

Grill

Pan-Fry Oven Roast Hotpot/Casserole

Handbook of Australian Meat Cut Code (HAM)

National Association of Meat Purveyors Cut Name and Code (NAMP)

Hey mate! Pull out this guide for easy reference or follow the QR code to download a digital copy.

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