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Meat Cut Identification

Meat Cut Identification. Beef Cuts. Beef Cuts. Brisket. Brisket, Whole ( Bnls ) Brisket, Corned Flat Half ( Bnls ) Point Half ( Bnls ). Chuck. Arm Roast Arm Pot Roast ( Bnls ) Arm Steak Arm Steak ( Bnls ). Blade Roast Blade Steak Chuck Eye Roast ( Bnls ) Mock Tender Roast.

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Meat Cut Identification

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  1. Meat Cut Identification Beef Cuts Beef Cuts

  2. Brisket • Brisket, Whole (Bnls) • Brisket, Corned • Flat Half (Bnls) • Point Half (Bnls)

  3. Chuck • Arm Roast • Arm Pot Roast (Bnls) • Arm Steak • Arm Steak (Bnls)

  4. Blade Roast • Blade Steak • Chuck Eye Roast (Bnls) • Mock Tender Roast

  5. Mock Tender Steak • Seven (7) bone Roast • Seven (7) bone Steak • Top Blade Steak (Bnls)

  6. Flank • Flank Steak The fat streaks run along the meat in the Flank. Whereas, in the Brisket they go across.

  7. Loin • Porterhouse Steak • Sirloin Steak • Sirloin Steak (Bnls) • T-Bone Steak

  8. Tenderloin Roast (Whole) Tenderloin Steak Top Loin Steak Top Loin Steak (Bnls) Top Sirloin Steak (Bnls)

  9. Plate • Short Ribs • Skirt Steak (Bnls)

  10. Rib • Eye Roast • Eye Steak • Large End Roast

  11. Small End Roast • Small End Steak • Small End Steak (Bnls)

  12. Round • Bottom Round Roast (Bnls) • Bottom Round Rump Roast (Bnls) • Bottom Round Steak • Eye Round Roast

  13. Eye Round Steak • Heel of Round Roast • Round Steak • Round Steak (Bnls)

  14. Tip Roast • Tip Roast, Cap Off • Tip Steak • Tip Steak, Cap Off

  15. Top Round Roast • Top Round Steak

  16. Shank • Cross Cuts • Cross Cuts (Bnls)

  17. Variety Meats • Heart • Kidney • Liver • Oxtail

  18. Sweetbread • Tongue • Tripe

  19. Various Meat • Beef for Stew • Cube Steak • Ground Beef

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