Butcher’s Guide to Cutting the Meat Right Part 2 Beef Cuts


A single carcass consists of four quarters, which are produced by cutting between the 12lh and 13th ribs, separating the forequarters from the hindquarters.

Forequarter Primal Cuts:

  • Beef Chuck (Paypay) – Fist cut across the forequarter between the 5th and 6th ribs and the sternum continuing in a straight line to the 5th rib perpendicular to the 1st described cut.
  • Beef Rib (Kadera) – Portion after the removal of beef chuck. Separated from the short ribs 25 centimeters from the center of the inside. Portion of the diaphragm and all the fat remaining in the ventral surface of the vertebrae are removed.

Forequarter Other Cuts:

  • Foreshank (Kinche sa Unahan) – Separated from the brisket on or about the shank knuckle bones.
  • Punta y Pecho (Brisket) – Portion remaining after chuck and foreshank are removed.
  • Tadyang – Separated from the rib and consists of mostly ribs.

Hindquarter Primal Cuts:

  • Beef Round (Piena Corta y Lagra) – Portion after the removal of the untrimmed loin. Cut is made parallel to the outer skin surface beginning at the juncture of the last sacral vertebrae and the first caudal vertebrae.
  • Beef Loin (Lomo) – Short loin is separated from the loin and sirloin by a straight cut perpendicular to split surface by a lumbar vertebrae through a point immediately anterior to the hip bone. The sirloin is separated from the short loin, while the full tenderloin is the soindle-shaped muscle removed from the full-loin intact.

Hindquarter Other Cuts:

  • Kinche sa Hulihan – Separated from the round on or about the style joint.
  • Rump (Tapadera) – Separated from the round by a straight cut perpendicular to the outer skin surface immediately posterior to and parallel with the long axis of the exposed surface of the aitch bone in the round.
  • Flank (Kampto) – Separated from the skin by cutting through to a point in the rib.

Hindquarter Portion Cuts:

  • Cubed Steaks – Produced from any boneless meat which is reasonably free from membranous tissue, tendons and ligaments.
  • Steaks:
    • Rib eye roll steaks and bone-in or boneless steaks are examples of this. Fat must exceed an average of 1 1/4 centimeters.
    • Porterhouse steaks are prepared from short loins where steaks are removed at a point not more than 10 cm from the cutter tip to the loin eye muscle.
    • T-Bone steaks are prepared from the short loin where the flank edge is removed not more than 7.5 centimeters from the center tip of the loin eye muscle.
    • Strip loin steaks, on the other hand, are prepared from short loin where the short tenderloin is removed.
    • Top sirloin butt steaks can be boneless, semi-center or center cut, while tenderloin steaks are prepared from full tenderloins, with surface fat trimmed to an average of 6 centimeters.
  • Ground Beef Patties – Mechanically prepared from ground beef.

Click here for illustrations

author: Hans Audric B. Estialbo, Mard Digest, photo from pixshark.com

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