1 | Chuck Eye Roll | Meat near the backbone, good marbling. |
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2 | Loin |
It is divided into ribs and sirloin of the rib section back meat. |
3 | Tenderloin |
It is the inner meat on the left and right sides of the back, and is the most tender of the meats. Best meat (aka tenderloin). |
4 | Lamp | Tender lean meat with little fat at the base of the thigh. |
5 | Aitchbone | The meat next to the rump, slightly firmer than the rump. |
6 | Round | Thick, firm, lean meat. Inner thigh meat is superior. |
7 | Flat iron | Shoulder meat, lean meat with little fat. |
8 | Belly | Meat from the belly, where the lean meat overlaps the fat. |
9 | Brisket | It is breast meat, with thick fat and flesh. |
10 | Sasabara | Fillet of lower flank meat. |
11 | Shank | Shank, stringy and tough. |
12 | Tail | Tail section, rich in cartilage and gelatinous material. |
13 | Tongue | Tongue meat, very firm. Black beef tongue is the best. |