BEEF CUTS / Round

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  • Country Origin: New Zealand
IMAGE 1- Topside This is the Inside, but with the scrotal gland associated fat attached. / IMAGE 2- Inside One of three cuts to come from a bone-in round, this is the inside, or medial part, of the round. A cut following the line of femur bone separates this cut form the knuckle and the outside round. The scrotal gland and associated fat are removed. / IMAGE 3- Inside Cap off 100VL This is prepared from the 1210 Inside by removal of the cap (outside tissue) to obtain a 100 VL red meat cut. / IMAGE 4- Inside Cap off - trimmed to the 'blue' This is prepared from the 1210 Inside by removal of the cap, following the natural seam, to leave the membrane intact. / IMAGE 5- Outside The "Outside" or "bottom round" is the mate of the Inside, being the other side of the joint. The heel meat, popliteal gland, cartilage and gristle from the aitch bone are removed. If the heel meat is left attached, the resulting cut is the silverside. / IMAGE 6- Flat The outside with the complete Eye round removed along its natural seam / IMAGE 7- Flat 100 VL This is prepared from the flat by removal of the outside tissue to obtain a 100 VL read meat cut. / IMAGE 8- Eye Round The complete long eye muscle after removal of the 1320 Flat from the 1310 Outside. /IMAGE 9- Eye round 100 VL This is prepared from the 1330 Eye round by removal of the outside tissue to obtain a 100 VL red meat cut. / IMAGE 10- Thick Flank The ramaing portion of the bone-in round after the inside and outside are removed. The patella, joint capsule and tendon are removed. / IMAGE 11- Knuckle The 1400 Thick flank with the lip, cap (web) and associated fat removed. Knuckle cut into muscle groups: (1400 Eye of knuckle, 1450 Under cut, 1460 Knuckle cover) / IMAGE 12- Eye of knuckle / 1450 Under cut / 1460 Knuckle cover