Beef meat notes.

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Presentation transcript:

Beef meat notes

Beef chuck wholesale Arm portion Has a round Bone! Blade end will Have flat edged Bone!

Beef arm pot roast B,C,03,M

Beef blade roast B,C,06,M

Top Blade Steak (Flat Iron) B, C, 58, D

7 bone roast B,C,26,M

Beef wholesale rib loin end Beef wholesale rib blade end

Beef rib roast large end B,H,22,D

Rib roast small end B,H,22,D

Beef rib eye steak boneless B,H,45,D

Ribeye steak lip on B,H,50,D

Beef wholesale loin Short loin end Joins Rib Sirloin end Joins Round

Beef T bone steak B,F,55,D

Beef porterhouse steak B,F,49,D

Tenderloin roast B,F,34,D

Top Sirloin Cap Steak, boneless B, F, 64, D

Beef top sirloin steak boneless B,F,62,D

Top Sirloin Steak, Boneless, Cap Off B, F, 63, D

Beef wholesale round

Beef Round steak B, I, 51,M

Bottom Round Steak B, I, 43, M

Bottom round roast B, I , 08, D/M

Bottom Round Rump Roast B, I, 09, D/M

Beef Eye of round steak B, I, 46, D/M

Beef wholesale flank

Beef flank steak B,D,47,D/M

Beef wholesale plate

Beef short ribs B,G,28,M

Beef wholesale brisket Beef wholesale shank

Brisket, whole B,B,10,M

Corned beef brisket B,B,89,M