1. Beef Chuck, Plate, Brisket, Shank, Various

2. Beef Chuck Front shoulder Bones » Round in the arm » Blade – flat bone or seven bone Muscles » Lots of small muscles

3. 26.Beef Chuck Arm Pot Roast Swirling muscles around a round bone Long muscle below 2 inches thick

4. 27.Beef Chuck Arm Pot Roast Boneless Same as 26 Bone has been removed

5. 28.Beef Chuck Arm Steak Same as 26 only thin Long muscle at bottom Swirling muscles around bone

6. 29.Beef Chuck Blade Roast Mock tender muscle Always a seam of fat through mock tender Blade bone and rib bone

7. 30.Beef Chuck Blade Steak Same as 29 only thin Mock tender muscle Always a seam of fat through mock tender Blade bone and rib bone

8. 31.Beef Chuck Mock Tender Roast Similar shape to tenderloin and eye round Tapering shape Seam of fat through center starting at edge

9. 32. Beef Chuck Mock Tender Steak Same as 31 only thin

10. 33.Beef Chuck Seven Bone Roast Seven shaped bone Similar to blade roast

11. 34.Beef Chuck Seven Bone Steak Same as 33 only thin

12. Beef Plate

13. 35.Beef Plate Short Ribs Bones – row of rib bones Layers of meat and connective tissue

14. 36.Beef Plate Skirt Steak Part of the diaphragm Diagonal muscle striping

15. Beef Brisket

16. 37.Beef Brisket Whole Brisket Thicker than flank Diagonal muscle fibers External fat cover Includes flat half and point half

17. 38.Beef Brisket Flat Half Square cut portion of whole brisket Diagonal muscle fibers External fat cover

18. 39.Beef Brisket Point Half Cut portion of whole brisket – rounded end Diagonal muscle fibers External fat cover

19. Beef Shank

20. 40.Beef Shank Crosscuts Tiny muscles Round bone at the edge Arm bone

21. Beef Variety Mostly internal organs

22. 41.Beef Variety Heart Very large organ

23. 42.Beef Variety Kidney Lots of little lobes

24. 43.Beef Variety Liver, Whole Large 2 lobes 1 ½ feet wide 1 foot deep

25. 44.Beef Variety Oxtail Cartilage Round – bone in center

26. 45.Beef Variety Sweetbreads Thymus Glands Looks like a blob of fat

27. 46.Beef Variety Tongue

28. 47.Beef Variety Tripe Fish net look to tissue Stomach lining

29. Beef Various Odds and ends cuts

30. 48.Beef Various Beef for Stew Cubed pieces Left from trimming roasts and steaks

31. 49.Beef Various Cube Steak Still in tact on the bottom of the cut Has been mechanically tenderized

32. 50.Beef Various Ground Beef