Chuck – The area of a steer that extends from the neck to the fifth rib of the chest cavity.
Chucktender
Chuck – The area of a steer that extends from the neck to the fifth rib of the chest cavity.
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Topside
Topside - A large, lean, boneless cut of meat with a course grained texture taken from the hind quarter of the animal, between the rump and the leg.
Shin [Boneless]
Boneless Shin - Prepared from either the shin area of the leg or the heel muscle in the silverside. This cut comes from a muscle used constantly for movement in which it has little fat and plenty of connective tissue.
Silverside
Silverside - A large, lean, boneless cut of meat with a course grained texture taken from the hind quarter of the animal, between the rump and the leg.
Heel
Heel - the round cut coming from the hindquarter without fat or nerves.
LMC
LMC - Lean cut comprising a collection of shoulder muscles and their connective tissue.
Knuckle
Knuckle - The round cut coming from the hindquarter without fat or nerves.
Angus Rumptail
Angus Rumptail - Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal.
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