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Beef Cuts
Blade Steak, Bone In
1114D US
Prepared from a Blade (2300). Specify weight.   Available: Frozen or Chilled Usage: BBQ, Gril, Broil, Fry
Chuck
2260 AUS | 115 US
Prepared from a Forequarter by the removal of the Rib Set (2223), Brisket, Shin, Blade and Chuck Tender.   Available: Frozen or Chilled Usage: ...
Chuck Eye Roll Steak
1116D US
Prepared by a cut through a Chuck Eye Roll (2268). Specify weight.   Available: Frozen or Chilled Usage: BBQ, Gril, Broil, Fry
Chuck Meat Square
2645 AUS | 130 US
Derived from the chuck, and is that portion of rib meat remaining after the removal of the chuck roll and brisket. The chuck meat square consists of...
Chuck Tender
2310 AUS | 116B US
The round muscle lying lateral to the blade bone on the cranial side of the blade bone ridge. It carries a covering of connective tissue. Available...
Clod - Blade
2300 AUS | 114 US
Prepared from a Forequarter by following the natural seam between the ribs and scapular and overlying muscle and underlying muscle.   Available: ...
Flat Iron Steak - Top Blade Steak
1114D US
Prepared from shoulder Clod (2300) by a butterfly cut.   Available: Frozen or Chilled Usage: BBQ, Gril, Broil, Fry
Neck
2280 AUS
Derived from a bone-in neck by removal of bones and "ligamentum nuchae." Available: Frozen or Chilled Usage: Dice | Grind
Neck Chain
2460 AUS
The long muscle located on the ventral aspect of the cervical and thoracic vertebrae, extending to the 6th rib. Available: Frozen or Chilled Usa...
Shoulder Roast
Generally prepared from a Bolar Blade (2302). Specify weight.   Available: Frozen or Chilled Usage: Roast, Dice