Hindquarter Primal Cuts
Topside
The topside is removed from the inside of the buttock section of the hindquarter along the natural muscle division from the silverside and from the thick flank.
Silverside
The full silverside is removed from the outside of the buttock section of the hindquarter along the natural muscle divisions from the topside and the thick flank.
Silverside (Minus Eye Round)
The silverside proper is prepared from the full silverside. Posterior to the silverside lies the salmon cut. The silverside is separated from the salmon cut along the natural muscle division.
Eyeround (Salmon Cut)
The eyeround lies posterior to the silverside and is removed by separation along the natural muscle division.
Knuckle
The thick flank is removed from its position anterior to the femur along the natural muscle division from the topside and from the silverside. The Patella and the Cap Muscle are removed.
Rump Conventional
The rump is removed by cutting along the following lines:-- Posteriorly by a straight line from a point immediately posterior to the last sacral vertebra passing approximately 40mm below the point of the pelvic bone and continuing to the precrural lymph node.
- Anteriorly by a line from the junction of the lumbar and sacral vertebrae passing through the point of the hip and continuing to the flank edge. The rump is completely de-boned.
"D" Rump
The tail of the rump extending ventrally from the main rump muscle (centre rump) is separated completely along the natural muscle division and removed.
Striploin
The striploin is removed by a straight cut anterior to the pelvic bone (point of hip) from a point at the junction of lumbar and sacral vertebrae through the eye muscle and then anteriorly parallel to the chine to the quartering cut. All bones are removed.
Fillet
The complete fillet is removed from its position on the interior of the lumbar vertebrae extending from the 13th rib to the junction of the femur and pelvic bone.
Thin Flank
The thin flank is removed anterior to the buttock by following a cutting line through the precrural lymph node, curving dorsally to a point apposite the second last lumbar vertebra, then anteriorly along the loin and parallel to the chine, through the ribs to the quartering cut. Ribs are generally removed.
Shin (Shank)
The boneless shins are derived from the hind and fore legs. The hind shin can be divided into a top shin and soft shin.
Forequarter Primal Cuts
Prime Rib
The prime rib is removed by following a cutting line from the quartering cut parallel to the chine to a point between the 4th and 5th ribs, then dorsally through the eye muscle to the outer surface. The paddywhack, bones and the scapula cartilage are removed.
Rib Eye (Cube Roll)
The total fat selvedge and muscles overlying the eye muscle are removed from the prime rib. The eye muscle itself remains, which is termed the Rib Eye or Cube Roll.
Chuck
The chuck is adjacent and anterior to the prime rib. The cutting line parallel to the chine for the prime rib is extended from between the 4th and 5th ribs to a point beneath the first rib and then dorsally at right angles to the outer surface.
Brisket
The brisket is removed by a straight line cut anteriorly from the quartering cut at the junction of the 10th rib and costal cartilage, to the junction of the first rib and the first sternal segment and continuing to the outer surface (anterior edge).
Brisket Variations: Navel
The brisket is divided into two parts by a vertical cut at the level of the 6th rib. The rectangular posterior portion of the brisket is termed the navel.
Point
The anterior portion of the brisket left after the removal of the navel is termed the point.
Bolo
The bolo (triceps muscle) is the muscle, which lies posterior to the shoulder joint and ventral to the spine of the scapula. The thick end of the bolo commencing at the meat inspection cut includes all muscles overlying the first natural muscle division and the thinner end includes all the muscles overlying the rear portion of the blade bone (scapula).
Boneless Crop
The crop is derived from a full boneless forequarter and is what remains after the ribeye; full brisket and shin have been removed.
Trimmings
Trimmings are those portions of meat produced as a result of boning operations and primal cut preparation. The trimmings are defatted to a 90% visual lean specification.
