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.
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
The fat streaks run along the meat in the Flank.
Whereas, in the Brisket they go across.
Top Loin Steak
Top Loin Steak (Bnls)
Top Sirloin Steak (Bnls)