A beef carcass is divided into four main sections, two forequarters and two hindquarters. These are normally divided between the tenth and eleventh rib bone.
Because the forequarter contains about 2 – 4% more bone and white connective tissue, it is far tastier, although less tender. The percentage of fat in the fore and hindquarters is nearly the same.
6. Flat rib
8. Prime rib
The hindquarter contains more tender cuts that may be prepared by means of dry-heat cooking methods. The hindquarter is from where delicious steaks are cut.
9. Thin flank
10. Wing rib
14. Topside (Behind 15 & 16)
16. Part of Silverside
17. Thick flank (Knuckle)
For offal products, see the Offal Product List.
Click on the Interactive Diagram to the right to learn more about various beef cuts and products.