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Tuck-In Magazine
Quality Standard Beef Cuts
   

Choosing and using traditional English cuts of beef

Quality standard beef cuts Topside, Silverside Neck, Chuck and Blade Sirloin Forerib Rump Leg Hindquarters (Thin) Flank Thick Rib Thick Flank Thin Rib Brisket Shin Clod Please roll over the diagram for cut information - click through for cooking information and recipes
   

Neck,Chuck & Blade | Forerib | Sirloin (including fillet) | Rump | Topside/Silverside | Leg | Thick Flank | Thin Flank | Thin Rib | Thick Rib | Brisket | Shin