Beef Cuts Secondary Cuts Restaurant Cuts 1 Shin Osso bucco cut or diced 2 Topside Escalloped pieces mince – – (silverside and diced whole roast – girello behind) 3 Round (knuckle) roast diced – Rump Steak main eye muscle – 4 Rump roast Eye fillet tournedos - – 5 Tenderloin (fillet) medallions strips tartare – – – minute steak chateaubriand – Sirloin Steak t-bone - – 6 Sirloin/strip loin porterhouse whole roast – Scotch fillet cutlets rolled – – – 7 Rib eye standing rib/rack, Rib eye steak
Beef Cuts Secondary Cuts Restaurant Cuts 1 Shin Osso bucco cut or diced 2 Topside (silverside and girello behind) Escalloped pieces – mince – diced – whole roast 3 Round (knuckle) roast – diced 4 Rump Rump Steak – main eye muscle roast 5 Tenderloin (fillet) Eye fillet – tournedos - medallions – strips – tartare – minute steak – chateaubriand 6 Sirloin/strip loin Sirloin Steak – t-bone - porterhouse – whole roast 7 Rib eye Scotch fillet – cutlets – rolled – standing rib/rack, Rib eye steak
TM_Prepare_portion_controlled_meat_cuts_FN_230114.docx