Shin [Boneless]
Boneless Shin - Prepared from either the shin area of the leg or the heel muscle in the silverside. This cut comes from a muscle used constantly for movement in which it has little fat and plenty of connective tissue.
Brisket [Bone In]
Brisket Bone In - Cut from the breast of the carcass.
Standing Ribs
Standing Rib - Cut of beef from the primal rib, one of the nine primal cuts of beef.
Tomahawk
Tomahawk Steak - Known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached.
T Bone
T - Bone - Crosscut from the forward section of the short loin on a steer's middle back. T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own.
Shin [Bone In]
Shin Bone In - Cut prepared from the lower part of either the front or rear leg.
Mid Ribs
Mid Ribs - Taken from the forequarter after the brisket is removed which are made up of the rib bone and layers of rib meat and fat. Short ribs comprise the rib bone, intercostal meat and a layer of rib meat and fat.
Brisket [Boneless]
Brisket Boneless - Taken from the breast section of the cow beneath the first five ribs, behind the foreshank
Beef Reed
Reed is a form of beef tripe taken from the large intestine it is also known as Abodi
