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 Beef Cuts
| 1114D US
Prepared from a Blade (2300). Specify weight.
Available:
Frozen or Chilled
Usage:
BBQ, Gril, Broil, Fry
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| 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: ...
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| 1116D US
Prepared by a cut through a Chuck Eye Roll (2268). Specify weight.
Available:
Frozen or Chilled
Usage:
BBQ, Gril, Broil, Fry
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| 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...
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| 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...
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| 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:
...
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| 1114D US
Prepared from shoulder Clod (2300) by a butterfly cut.
Available:
Frozen or Chilled
Usage:
BBQ, Gril, Broil, Fry
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| 2280 AUS
Derived from a bone-in neck by removal of bones and "ligamentum nuchae."
Available:
Frozen or Chilled
Usage:
Dice | Grind
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| 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...
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Generally prepared from a Bolar Blade (2302). Specify weight.
Available:
Frozen or Chilled
Usage:
Roast, Dice
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