Tenderloin is prepared from Hindquarter and is removed in one peace from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium. T. is trimmed by the removal of the side strap (M. psoas minor).

The cut is prepared from Hindquarter and consists of the M.longissimus and associated muscles underlying the dorsal aspect of the ribs (caudal edge of the 7th rib to the ventral portion of the Flank). The Flank is removed from the eye muscle (M.longissimus dorsi) at both cranial and caudal ends.

Knuckle is prepared from Hindquarter (Thick Flank) and consists: M.rectum femoris, M.vastus lateralis, M.vastus intermedius.

Rump is prepared from Hindquarter (Sirloin Butt) by a cut commencing at the subiliac lymph node to a point cranial to the acetabulum to the ischiatic lymph node and the ventral portion of the Flank. The Loin (cranial end) is separated from the Hindquarter by a cut at the lumbosacral junction in a straight line cranial to the tuber coxae to the ventral portion of the Flank. The abdominal muscles are removed from the tail (flank) leaving the M.tensor faciae latae in situ.

Topside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick Flank and Silverside. The pizzle butt, fibrous tissue and inguinal lymph node and surrounding fat are removed.

Silverside is situated lateral/caudal to the femur bone and attached to the os coxae (aitchbone) and ii removed by following the natural seam between the Thick Flank and Topside. The leg end of the primal is cut straight at the junction of the archilles tendon and heel muscle (M.gastrocnemius). The attached cartilage/gristle (thimble) from the aitch bone is removed.

Flank is prepared from Forequarter by following the natural seem after removal of Chuck, Shoulder, Brisket. All bones and cartilage are removed. The white fibrous tissue on the ventral edge (linea alba) is removed.

Brisket is prepared from Forequarter by following the natural seem, the cutting is between 6th and 7th ribs. All bones and cartilage are removed.

Chuck is prepared from Forequarter after the removal of the Brisket and consists Neck and Chuck square cut (cutting between 6th and 7th ribs)

Shoulder is prepared from Forequarter by following the natural seem and consists of Blade (lies caudal to the humerus and below the spine of the scapula and comprises of a large portion of the triceps group of muscles) and Chuck Tender (conical shape muscle lying lateral to the blade bone on the cranial side of the blade ridge).

Shin/Shank is prepared from the muscles of the fore and hind legs, namely the extensor and flexor group of muscles.