Spare ribs are derived from the short rib and are the rib bones and intercostals only.
Dalian Junyu Food Co., Ltd., established in 2007, involved in the production of halal beef and mutton, and chicken. Our company has its own slaughterhouse located in Inner Mongolia where the air is....
Chuck Eye Roll -5 Rib Prepared from a Chuck roll. The rib muscles and associated tissue are removed 75mm from the eye of the meat , at the loin end, parallel to the vertbrae. The m.trapezius and....
Flank steak The oval flat muscle at the end of the flank, free of excess fat and connective tissues.
Butt tenderloin The thick end of the full tenderloin, which is not attached to the shortloin.
Tenderloin: side muscle-off The full tenderloin, or fillet, is removed in one piece from the full rump and loin and completely trimmed of fat.
Shell-loin ( bone-in) The shortloin after removal of tenderloin , with the chine bone sawn off flush with the rib end.
Shortloin Separated from the rump and loin at the pin bone , the shortloin is usually one rib, but may have up to three ribs. Thin flank is removed in a straight line at a distance measured from the....
Beef Strips Prepared by slicing Rump Cap into strips. The Eye of Rump and Rump Centre may be similarly sliced.
Hindshank( bone-in) The hindshank is cut from below the knee joint through the femur bone of a hindquarter, leaving the patella intact. This cut includes the tibia bone and the patella. The outer....
Brisket Navel end This is boneless equivalent of the full bone-in brisket after the removal of the point-end, at the 5th rib. Intercostals are left on.
Brisket Point end This is the equivalent of the first five ribs of full bone-in brisket. It is separated from the forequarter by a straight cut from the junction of the 1st rib and 1st sternal....
Ribs prepared Prepared from the 7 Rib Set by removal of the chine and feather bones. The ribs are cut 75mm from the eye, at the loin end, parallel to the vertebrace.
Foreshank ( bone-in) The bone-in foreshank is derived from a forequarter by a cut through the joint of the arm bone and humerus.
Striploin: Chain muscle, silverskin off, steak ready The Striploin with chain muscle removed. The silverskin is removed 25mm from the vertebrae edge.
Striploin: Standard This is the remaining portion of the shortloin after the tenderloin and all bones have been removed.