WITH BONE
Whole Beef no Forequarter 3 Ribs
1001
Forequarter on 10 Ribs
1002
Hindquarter on 3 Ribs
1003
Cut Shank on 4 Ribs
1004
Rump and Loin 4 Ribs (R& L)
1005
Leg Mocha/Mocho
1006
Round
1007
Round with no Shank
1008
Short Loin, 8 Ribs
1009
Fore Ribs
1010
Strip Loin, 4 Ribs
1011
Plate, Flank-In 13 Ribs
1012
Plate, 10 Ribs
1012 A
Shin / Shank Bone In
1013
BONELESS - Forequarter
Neck, Chuck, and Blade
2301
Chuck and Neck
2302
Boneless Rib Roast
2303
Rib Eye Cap
2303 A
Rib Eye Roll
2304
Chuck
2305
Neck
2306
Shoulder Clod with Blade
2307
Shoulder Clod
2307 A
Shoulder Clod Center
2307 B
Chuck Tender
2308
Chuck Tender “al Rojo”
2308 R
Blade Clod
2309
Blade Clod “al Rojo”
2309 R
Bottom Blade
2310
Shin
2311
Shin “al Rojo”
2311 R
Whole Brisket 10 Ribs
2312
Brisket 10 Ribs whole, Cap off
2313
Brisket 10 Ribs whole, Cap off “al Rojo”
2313 R
Brisket, 6 ribs, whole
2314
Brisket 6 ribs, whole, Cap off
2315
Navel
2316
Rose
2317
BONELESS - Hindquarter
Strip loin, 3-4 Ribs, fat cap on
2450
Strip loin, 3-4 Ribs, fat cap off
2451
Strip loin, 3-4 Ribs “al Rojo”
2451 R
Strip loin, 1 Rib, fat cap on “al Rojo”
2452
Strip loin, 1 Rib, fat cap off “al Rojo”
2453
Tenderloin
2454
Tenderloin, fat cap off
2454 A
Tenderloin, no membrane
2454 B
Rump with Tail of Rump
2455
Rump
2456
Rump, cap off
2457
D Rump
2458
Rump Tenderloin
2459 A
Rump Heart Center
2459 B
Rump Cover (Picanha)
2460
Tail of Rump
2461
Whole Knuckle
2462
Knuckle, whole, cap off
2463
Knuckle Cap
2462 B
Knuckle
2462 C
Knuckle Eye Medallion
2462 D
Top Round, Inside
Bottom Round, cap off
2464
Top Round Cap
2465
Bottom Round
2466
Outside Round
2467
Outside Round “al Rojo”
2467 R
Eye of Round
2468
Eye of Round “al Rojo”
Flank
2469
Flank Steak
2470
Flap Meat
2471
Flap Meat “al Rojo”
2471 R
Heel of Round
2472
Heel of Round no Shank
2473
Shank
2474
Whole Shank
2475
Whole Shank “al Rojo”
2475 R
Thin Skirt
2476
Think Skirt, no membrane
2476 R
