Beef

Appears in

Published 1971

1 Leg ** (for stews)
2 Top Rump *** (or Thick Flank, for pot-roasting)
3 Round
3a Topside *** (buttock steak from here for pot-roasting)
3c Aitchbone ** (usually included with topside or silverside)
4 Rump **** (grilling steak)
5 Fillet ***** (sometimes sold as one piece)
5a Rump Fillet *****
5b Chateaubriand *****
5c Tournedos *****
5d Filet Mignon *****
7 Wing Rib ****
8 Skirt * (for stews)
9 Kidney * (and beef suet)
10 Flank * (sold boned for stews and pies and salted for boiling, also for sausages)
11 Forerib *** (or Chine, also sold boned and rolled and as entrecote steaks ****)
12 Middle Rib ** (or Back Rib, for braising and pot-roasting)
12a Top Rib **
12b Flat Ribs ** (or oven-busters, for slow braising)
13 Brisket * (also sold boned and rolled and salted for boiling. Sometimes includes lower ends of clod, chuck, and flat ribs.)
14 Shin * (for beef tea and stock)
15 Chuck ** (sold boned, for stewing, braising or pot-roasting)
15a Top Legs ** (or Leg-of-Mutton cut)
15b Flat Ribs **
16 Neck * (or Sticking, for stewing)
17 Clod * (for stewing)
17b Part of Clod sometimes sold with brisket

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