[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-563242-105":53,"doc-detail-563242-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","aussie-beef-cut-guide","Aussie Beef Cut Guide","","This guide provides a comprehensive overview of Australian beef cuts, categorized by their anatomical origins such as Sirloin, Round, Chuck, and Shank. It references industry-standard codes from the Handbook of Australian Meat (HAM) and the National Association of Meat Purveyors (NAMP). The document serves as a practical reference for culinary professionals and meat buyers, detailing specific cut names and associated codes while suggesting appropriate cooking methods like grilling, pan-frying, oven roasting, and slow cooking for each portion.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/aussie-beef-cut-guide/563242/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/aussie-beef-cut-guide/563242.png","ImageObject",442,249,{"name":88,"@type":89},"Blue Pony","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-21","2026-10-12",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",9,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What industry standards are used to classify these beef cuts?","Question",{"text":109,"@type":110},"The document uses codes from the Handbook of Australian Meat (HAM) and the National Association of Meat Purveyors (NAMP) to identify and categorize various beef cuts.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What does the 'CL' abbreviation stand for in the context of manufacturing beef?",{"text":114,"@type":110},"CL stands for Chemical Lean, a standard measure used in the meat industry to denote the fat content in bulk-packed manufacturing beef.",{"name":116,"@type":107,"acceptedAnswer":117},"What are the recommended cooking methods for the listed beef cuts?",{"text":118,"@type":110},"The guide suggests several cooking methods, including stir-frying, grilling, pan-frying, oven roasting, and slow cooking techniques like hotpot or casserole.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},563242,1792056464,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":9,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":4},962090760266,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","CUT GUIDE  \n2 SIRLOIN  \n10  \nRump 2090  \nTop Sirloin 184  \nRump Centre 2095 Eye Rump Side 2094  \nTop Sirloin 1184B Top Sirloin 1184F  \n1  \nCenter Cut Rump Boneless 184B  \n2  \n3 4  \n5  \n7  \n6  \n8  \n9  \n10  \nEye of Rump 2093  \nBEEF  \nStriploin 180  \nRib Eye Muscle 2249  \nBeef Rib Eye 112C  \nFlank Steak 2210  \nBeef Flank 193  \nInternal Flank 2203  \nInside Skirt 121D  \n1 ROUND  \nChuck Roll 2276  \nChuck 116A  \nBlade 2300  \nClod 114  \nBolar Blade 2302  \nOyster Blade 2303  \n 10 SHANK    \nShin-Shank 2360  \nBone in Hindshank  \n(Osso Buco) 157  \nBrisket Navel End 2340  \nBeef Plate 120B  \nBrisket Point End (Deckle off) 2353  \nBeef Brisket 120A  \nMFG. BEEF BULK PACK (GRINDING)  \n60 CL  \nCL: Chemical Lean  \n9 CHUCK  \nShoulder Roast 114E Top Blade 114D  \nHandbook of Australian Meat Cut Code (HAM)  National Association of Meat Purveyors Cut Name and Code (NAMP)  \nAUS-MEAT The Meat Buyer's Guide  \n[ausmeat.com.au](ausmeat.com.au) [meatbuyersguide.com](meatbuyersguide.com)  \nLEGEND   \nStir-Fry  \n\n| \u003Cbr>Grill | \u003Cbr>Pan-Fry | \u003Cbr>Oven Roast |\n| --- | --- | --- |\n\nHotpot/Casserole","cbCait1FLiUDPs01","https://ap.wps.com/l/cbCait1FLiUDPs01","pdf",443911,"English","# Sirloin Cuts\n## Round Cuts\n## Chuck Cuts\n## Shank and Brisket Cuts\n## Industry References and Cooking Methods","[{\"question\":\"What industry standards are used to classify these beef cuts?\",\"answer\":\"The document uses codes from the Handbook of Australian Meat (HAM) and the National Association of Meat Purveyors (NAMP) to identify and categorize various beef cuts.\"},{\"question\":\"What does the 'CL' abbreviation stand for in the context of manufacturing beef?\",\"answer\":\"CL stands for Chemical Lean, a standard measure used in the meat industry to denote the fat content in bulk-packed manufacturing beef.\"},{\"question\":\"What are the recommended cooking methods for the listed beef cuts?\",\"answer\":\"The guide suggests several cooking methods, including stir-frying, grilling, pan-frying, oven roasting, and slow cooking techniques like hotpot or casserole.\"}]","Aussie Beef Cut Guide | PDF",1791822943]