Retail cut identification Training sheets
Retail cut identification Training sheets
Retail cut identification Training sheets
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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 <strong>cut</strong>and the <strong>cut</strong> will be round in shape.
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