Vealcuts

book

3001

Carcass

3002

Side of calf

3100

Hinds and ends without fat, liver, kidneys, thick skirt, tail and flank

3101

Hinds and ends, straight cut

3200

Top bit and rump, double, bone-in, with tail

3201

Top bit and rump. Single, bone-in, without tail

3202

Top bit and rump, bone-in, without shank

3210

Hindshank

3211

Hindshank, cut one side

3212

Hindshank, cut two sides

3213

Hindshank, sliced

3220

Topside

3221

Topside, cap-off

3222

Topside, cap-off, deskinned

3223

Cap of rump

3230

Silverside, with eye of round and heel muscle

3231

Silverside

3232

Silverside, deskinned

32321

Silverside square cut

3233

Eye of round

3234

Eye of round, deskinned

3235

Heel muscle

3240

Rump, tail-on

3241

Rump

3242

Rump, full cut, deskinned

3243

Rump, centre cut, deskinned

3244

Rump tail

3250

Thick flank, with cap

3251

Thick flank

3252

Thick flank, deskinned

3253

Inside flank, with thick cap

3254

Inside flank, with thick cap, deskinned

3255

Meat round femur, with thin cap

3256

Knuckle

3257

Thick cap

3258

Cap of rump

3259

Cap, deskinned

3300

Loins and ends double, bone-in, with tenderloin

3301

Chine / ends, straight cut

3302

Chine / ends, straight cut, without fillet

3310

Loins and ends, bone-in, with tenderloin, 8-ribs

3311

Loins and ends, bone-in, straight cut, 8-ribs

3312

Loins and ends, bone-in, without tenderloin, 8-ribs

3313

Loins and ends, bone-in, with tenderloin, 4-ribs

3314

Prime rib, bone-in, 4 ribs

3315

Chop ready rack, 6-ribs

3316

Chop ready rack, French trimmed

3320

Loins and ends, boneless, without tenderloin, 8-ribs

3321

Loins and ends, boneless, without tenderloin and cap, 8-ribs

3322

Loins and ends, boneless, without tenderloin, 8-ribs, rib-eye

3323

Loins and ends, boneless, 4-ribs

3324

Loins and ends, boneless, 4-ribs, rib-eye

3325

Prime rib, boneless, 4-ribs

3326

Rib-eye, 4-ribs

3327

Tenderloin chain on

3328

Tenderloin, chainless

3329

Tenderloin, chainless, deskinned

3400

Forequarter, with flank (5-ribs)

3401

Forequarter, short cut

3500

Crop

3510

Shoulder, bone-in, with shank

3511

Shoulder, bone-in, without shank

35111

Foreshank with knob

3512

Foreshank, 2 x sliced

3513

Shoulder, boneless

3514

Shoulder, boneless, with shankmeat

3515

Shoulder, boneless, without shankmeat (skin)

3516

Shoulder-clod

3517

Blade

3518

Chuck tender

3520

Chuck and blade, bone-in

3521

Chuck, bone-in

3522

Neck, boneless

3523

Chuck, straight cut

3600

Brisket with flank, bone-in

3601

Breast, bone-in

3602

Flank, bone-in

3603

Brisket with flank, boneless

3604

Brisket with flank, sheeted

3605

Flank, boneless

3606

Flank, boneless, sheeted

3607

Breast, boneless

3608

Breast, boneless, sheeted

3701

Marrow-bone

3702

Marrow-bone, cut

3703

Rib bones

3704

Rib bones, cut

3705

Heel bones

3706

Thin skirt

3707

Thin skirt, deskinned

3800

Tail, tip-off

3802

Liver

38022

Liver half

3803

Heart

3804

Heart, cap-off

3805

Kidney knobs

3806

Kidney, without fat

3807

Thick skirt

3808

Tongue

3809

Tongue, Swiss cut

3810

Brains

3811

Sweetbread, heart

3812

Sweetbread, throat

3813

Tripe

3814

Spleen

3815

Cheeks

3816

Headmeat

3817

Trotter, scalded

38171

Trotter, scalded, short cut

38172

Trotter, scalded, boneless

3818

Head, scalded

  • This site uses cookies
  • Hide this message