Retail cut identification Training sheets

Retail cut identificationTraining sheetsSpecies Cut name Primal CookmethodFeaturesBeef Rump Rump Dry Will include a large cap muscle andsteakexternal fat coverage.PictureBeef Fillet steak Tenderloin Dry Fine texture, little connective tissue.No external fat. Small portion size indiameter

BeefT bonesteakShortloin Dry Contains fillet muscle and external fatover sirloin edge. Bone is shaped asa ‘T’BeefBeefSirloinsteak boneinSirloinsteakbonelessShortloin Dry Will not include fillet muscle but willhave external fat coverage. Will alsohave a bone on 1 side.Striploin Dry Will not include fillet muscle but willhave external fat coverage. Lookssimilar to rib eye steak but hasexternal fat.No image availableBeefRoundsteakKnuckle Wet May contain a cap muscle and willhave little or no external fat. Themeat colour is often paler in this cutand the cut will be round in shape.

BeefTopsidesteakTopside Wet Contains a cap muscle and will havea coarser texture. Will be quite largein shape and flat. Generally will bevery lean.BeefSilversidesteakSilverside Wet Coarser texture and silveryappearance. Large flat cut. Looks likethe heel and toe of a shoe.BeefChucksteakChuck Wet Looks the ‘messiest’ cut on displaywith many muscles and a lot ofconnective tissue

BeefBladesteak boneinBlade Wet Look for the Y-boneBeefBladesteakbonelessBlade Wet Contains a number of musclesincluding the oyster blade. It willcontain an obvious seam ofconnective tissue where the Y-bonehas been removed.BeefOysterblade steakBlade Dry Oval in shape, grainy texture andoften darkish meat colour. Will havean obvious seam of connective tissuethrough the middle.

BeefRib eyesteakCube roll Dry A roundish shaped steak roughly thesize of your palm. Will include thespinalis muscle that runs along theside of the steak, separated from therib eye muscle by a piece of seamfat.BeefRib steakbone inRib set Dry Will include a bone which is usuallyfrenched (ie. trimmed of meat andfat). Looks like a large cutlet.BeefShin beefbonelessShin Wet Coarse texture and exhibits a lot ofconnective tissue.

BeefShin beefbone inShin Wet Coarse texture and exhibits a lot ofconnective tissue. The bone is roundand in the centre of cut taking upapprox 50% of the display.Lamb Leg chop Leg Wet Cut across the legs muscles andincludes the bones associated withthe leg. Will exhibit a thick bone inthe centre and is one of the largerchops derived from the lamb carcase.LambChumpchopDry Dry Will have external fat coverage with abone at the bottom of a large area oflean.

LambRoundroastLeg Dry Will be trimmed to silverskin. Lookslike the knuckle in beef but a lotsmaller. Very round in appearanceLambRoundsteakLeg Dry Looks like a miniature beef roundsteak. All muscles are round inappearance.LambTopsideroastLeg Dry Often confused with lamb roundroast. Look for external fat and flattershape.LambTopsidesteakLeg Dry Cap removed and cut across the faceof the muscle. Long flat shape, verylean and often dark colour.No image available

Lamb Shank Leg Wet Will be an obvious leg bone coveredwith meat and prominent silverskin.Both cut ends will show bone. Maybe displayed frenched where meathas been trimmed away from end ofthe shank bone.LambMidloinchopLoin Dry Must have the fillet attached. Willexhibit external fat coverage and atail. Will look like a mini T-bone.LambRibloincutletRibloin Dry Will include the rib eye and look like asmall eye of meat on a long narrowbone

LambForequarterchopForequarterWetWill be made up of several muscleswithin the chop. Also a large lambchopLamb Eye of loin Loin Dry Is the M.longissimus dorsi or eyemuscle. Will have silver skinremoved. Will be smooth and long.LambButterflysteakEye of loin Dry The symmetry and cut line give thiscut away. Meat colour will generallybe darker than that of a pork butterflysteak.

Pork Spare ribs Belly Wet Strip of fat along top. Made up ofmany muscles. Looks like a thickbacon rasher.Pork Loin chop Loin Dry Has a T shaped bone. Will usuallyhave a tailPork Loin cutlet Loin Dry Will have a bone at one end.

Pork Loin steak Loin Dry Very lean. May have a rim of fat on onesidePorkButterflysteakLoin Dry Will have a butterfly shape from whereone steak has been split in half andfolded. May have a rim of fat on oneside.PorkRolled loinroastLoin Dry Will have a fat covering and be visiblyrolled and usually strung to hold in placePork Fillet Tenderloin Dry Long, thin single piece of meat.

Pork Leg roast Leg Dry May not be rolled and strung like otherroasts. Will exhibit a leg bone in thecentre of the face. Will taper off to ahock.PorkShoulderroastForequarterDryWill generally be rolled and strung. Willlook to have many muscles in the face.May taper off at the end. Boneless