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List of Beef Primals
     
  1. Bone-in Brisket PDF   1. Knuckle PDF
  2. Boneless Brisket PDF   2. Inside Round PDF
  3. Boneless Brisket 75-25 PDF   3. Bone-in Fore Shank Meat PDF
  4. Skirt PDF   4. Boneless Fore Shank Meat PDF
  5. Brisket PDF   5. Hind Shank Meat PDF
  6. Brisket, Flat Muscle PDF   6. Eye of Round PDF
  7. Flank PDF   7. Tri-Tip PDF
  8. Hanging Tender PDF   8. Flat PDF
  9. Hump Meat PDF   9. Gooseneck PDF
  10. Inside Skirt PDF   10. Gooseneck without heel PDF
  11. Mix Plate PDF   11. Sirloin PDF
  12. Outside Skirt PDF  
  13. Outside Skirt, Skin off PDF   1. Achilles Tendon - Tendon PDF
  14. Outside Skirt, Skin on PDF   2. Beef Steak/ Boneless Clod PDF
  15. Rib Fingers PDF   3. Fore Shank PDF
  16. Short Plate PDF   4. Boneless Brisket PDF
  17. Short Rib PDF   5. Brisket, Tip PDF
  18. Twitch Muscle PDF   6. Neck Ground Beef 95/5 PDF
  19. Tenderloin PDF   7. Boneless Fore Shank PDF
 
20. Upper Plate
PDF   8. Chuck Eye Roll, 1x1 PDF
      9. Chuck Flap Tail, 1x0 PDF
  1. Full Loin PDF   10. Chuck Flap Tail, 1x1 PDF
  2. Bone-in Loin PDF   11. Chuck Roll PDF
  3. Beef Loin PDF   12. Clod Boneless / Clod PDF
  4. Bone-in Loin PDF   13. Clod without Shank PDF
  5. Boneless Center-Cut Loin PDF   14. Ox tail PDF
  6. Tenderloin PDF   15. Chuck Roll PDF
  7. Tenderloin Head PDF   16. Bone-in Chuck Roll PDF
  8. Tenderloin, Center Cut PDF   17. Ox Tail PDF
  9. New York Strip PDF   18. Boneless Blade Meat PDF
  10. New York 2 PDF   19. Boneless Neck PDF
  11. Rib Eye PDF   20. Boneless Neck PDF
  12. Ribeye 2 PDF   21. Trimmings 80/20 PDF
  13. Rib Eye Roll Lip-on 1x1 / Rib Eye PDF   22. Fresh Trimmings 80/20 PDF
  14. Bone-in Roast Beef PDF   23. Trimmings, 90/10 PDF
  15. Boneless Roast Beef PDF   24. Boneless Neck Trimmings 94/6 PDF
  16. Strip Loin with Sinew / New York PDF   25. Generic Trimmings PDF
  17. T- Bone PDF   26. Tunic Tissue PDF
 
   
 
   
           
           
           
           
           
                 
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