Hindquarters Pistol Cut 8 ribs

Front quarter straight cut

Forequarter with flank

Loin with 8-rib bone

Loin with bone-in 3-rib fat

Loin with 3-rib bone

Entrecote with 5-rib bone with fascia

Loin/thigh

Jeret

Bell

Underside (long) without bell and walker

Swivel

Bottom Flank (Picanha)

Thick Flank Walnut

Heart of Rump

Flank/Picanha

Loin boneless 8 ribs

Entrecote boneless 5 ribs

Tenderloin with string

Loin boneless, without fat, without chain

Rump whole

Rump without Pad band

Beef belly

Bavetta Front shank Pad

Boneless shoulder without shank

Front shank

Shank/shank

Royal/under-shoulder

Under-shoulder

Shoulder cover

Neck

Brisket

Brisket Pad

Tongue

Tail

Cheek pad