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Chuck contains six vertebrae: six to seven rib bones. It also consists of several muscle layers.

It contains a large proportion of bone and white connective tissue, making it very tasty. The neck has a thick yellow sinew that should be removed before cooking as it will not soften.

A bright-red muscle layer on top resembles a red patch. Bolo contains little intramuscular fat. It is a boneless beef cut with a coarse texture and consists of a few muscle layers which can be separated.

This beef cut contains a breast bone and a few ribs. It is divided into the point brisket, mid-brisket and navel end. The texture of the meat is coarse.

It contains a large proportion of bone and white connective tissue that contribute to the taste.

It consists of three to four rib bones and an eye muscle. There are several flat muscle layers on top of the eye muscle, separated by fat and connective tissue layers.

It contains a few ribs in a triangular shape (short rib). The rest of the beef cut is boneless and covered with a thick layer of connective tissue, removed before cooking.

The striploin (sirloin) is attached and runs parallel to the spine on the hindquarter and is inclusive of the eye muscle. The meat is tender and has a fine texture. As a bone in cut its inclusive of the spinal bones thus the club steak and T-bone (including fillet) can derived from it.

A tender beef cut that consists of a few loosely connected muscles and the pelvic bone. This cut also contains part of the fillet. (The pelvic bone consists of the hip and aitchbone).

The fillet is situated inside the carcass alongside the vertebral column, from the wing rib to the rump. The fillet is boneless, without fat and the most tender cut in the carcass.

The topside cut is recognised by the half-moon-shaped fat layer on the outside. Just beneath this layer is a thin muscle layer followed by two larger muscle layers. The texture is coarse with little marbling. The aitchbone is in the topside as well.

It consists of three parallel muscles: the round eye muscle, rectangular and small triangular muscles. The round muscle is easy to recognise as it’s covered with a silvery layer of connective tissue. The meat has a coarse texture and very little intramuscular fat.

It consists of three concentric muscles, the inside one being the most tender and known as mock fillet.