[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-402421-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-402421-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","meat-cut-charts-beef-cuts","meat-cut-charts - Beef Cuts","","Comprehensive guide to beef cuts and their common butcher breakdown, presented as a chart of named cuts such as chuck, silverside, rump, brisket, tenderloin, and flank, alongside related sub-cuts and preparation notes. The content also includes preparation method cues (e.g., stir fry) and legible grouping by anatomical regions, helping readers map each cut to its typical use. Additional sections cover pork cuts and further leg or rack and knuckle breakdowns for quick reference.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/meat-cut-charts-beef-cuts/402421/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/meat-cut-charts-beef-cuts/402421.png","ImageObject",300,407,{"name":42,"@type":43},"PakDamar76","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-29","2026-09-27",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",6,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What does the chart cover besides beef cuts?","Question",{"text":63,"@type":64},"The material includes a separate section for pork cuts, with additional named cuts such as hock and trotters and region-based breakdowns.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How is information organized in the chart?",{"text":68,"@type":64},"Cuts are grouped by anatomical regions (for example, chuck, rib, shin, tenderloin, and flank) and shown with related sub-cuts for easier identification.",{"name":70,"@type":61,"acceptedAnswer":71},"Are preparation methods included in the chart?",{"text":72,"@type":64},"Yes. The chart associates certain cuts or groups with prep cues such as stir fry.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},402421,1790648785,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,105,109,114,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & 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SteakTopside DiceTopside StripsTopside MinceMEATS①音a cut above  \nCHUCK &BLADE  \nSILVERSIDEBEEFChuckChuck DicedChuck RollChuck RibsStriploin Steak(Porterhouse)SKIRT  \nOutsideOutside FlatEye RoundEye Round Steak  \n(Girello)(Girello)Hanger SteakThin Skirt StripsInside Skirt StripsKNUCKLECUBE ROLL  \nCHEEKEye of KnuckleKnuckle Steak(Minute Steaks)Knuckle DiceKnuckle StripsStandingRib Roast(OP)Rib Eye SteakBack RibsSHIN  \nCube Roll RoastCube Roll SteakSHORT RIBSLEGEND:(Scotch Fillet)(Scotch Fillet)Osso BuccoShin MeatPREP METHODSRUMPBRISKET  \nBeef Short Ribs  \nStir Fry  \n①果  \nRumpRump SteakBrisketBrisket Point End Brisket Navel EndTENDERLOINTHIN FLANK(Full Face)Rump DicedRump Strips  \nTenderloinTenderloin SteakFlank SteakRump CapRostbiffRump Steak(Rostbiff)Rump MedallionsTri-Tip  \n①果  \n# RACKNECKTRINITYSquare Cut RackFrenched RackNeck ChopsNeck FilletMEATS\n\na cut aboveTENDERLOINCHUMP  \nLAMBFrenched RackFrenched LoinFOREQUARTER果TenderloinLEGSquare Cut ShoulderBanjo CutEasy CarveForequarter(Bone In)ShoulderShoulderChops  \nLeg Bone-InLeg Bone-In(Chump On)(Chump Off)(Tunnel Boned)Butter lied LegFrenchedFrenchedBoned&RolledShoulderShoulder RackShoulder CutletShoulder  \nLeg SteaksSHORTLOINLeg DicedTopsideEasy Carve Leg  \nLEGEND:PREP METHODSShortloinLoin ChopsEye of Shortloin(Backstrap)  \nStir FryFOREQUARTERHINDQUARTERSHANKRIBSSHANKBoned&Rolled LoinStriploin(Noisette Log)  \nForequarterOsso BuccoRib PlateHindquarter(Spare Ribs)  \nFOREQUARTERLOINTRINITYMEATSShoulder Boned &Rolled(Picnic Ham)Shoulder ChopsShoulder RibletCollar Butt(Scotch)Loin Bone InLoin ChopsLoin Back RibsBone In(USA or BabyLoin CutletsBack Ribs)Frencheda cut abovePORK  \nCollar Butt SteaksEye of LoinLoin MedallionsTenderloinTenderloin Portions(Scotch Steaks)Shoulder MinceShoulder Diced  \nLEGHOCK  \n(FOREQUARTER)  \nLeg(Full)  \nCaterers Leg)  \n&RolledHock(Shoulder Shank)  \nLeg SchnitzelsLeg DicedLeg Mince  \nLEGEND:PREP METHODSBELLY  \nHOCK  \n(HINDQUARTER)  \nStir FryTROTTERSBellyBelly BonelessSpare Ribs  \n(Rib Fingers)  \nKnuckle/HockTrotterCasserole","cbCaihk3UFInSXvP","https://ap.wps.com/l/cbCaihk3UFInSXvP","pdf",5577232,"English","# Beef Cuts\n## Chuck & Blade\n## Silverside\n## Rib\n## Shin & Short Ribs\n## Tenderloin & Flank\n# Pork Cuts\n## Forequarter\n## Legs\n## Hock & Trotter","[{\"question\":\"What does the chart cover besides beef cuts?\",\"answer\":\"The material includes a separate section for pork cuts, with additional named cuts such as hock and trotters and region-based breakdowns.\"},{\"question\":\"How is information organized in the chart?\",\"answer\":\"Cuts are grouped by anatomical regions (for example, chuck, rib, shin, tenderloin, and flank) and shown with related sub-cuts for easier identification.\"},{\"question\":\"Are preparation methods included in the chart?\",\"answer\":\"Yes. The chart associates certain cuts or groups with prep cues such as stir fry.\"}]","meat-cut-charts - Beef Cuts | PDF",1790530336]