click at this diagram

Beef Allocator Diagram

Click at the number located on the diagram to display information in each part of the beef. The information consists of "suitable cooking type" and "suggest dishes"

International Meat Cuts


FRENCH MEAT CUTS 01 lower rib 02 rib 03 entrecote steak , rib steak 04 sirloin 05 fillet, loin steak 06 rumpsteak 07 tail 8 round steak, standing rump 9 silver side 10 topside, bottom round 11 middle part of round steak 12 lower part of round steak 13 shank,shin 14 aiguillette(top part of the eye) 15 prime cut of beef 16 flank 17 undercut of sirloin(colloquial) 18 under cut of flank 20 middle rib, best rib 21 plate 22 lean shoulder 23 upper shoulder 24 shoulder of beef 25 front upper part of shoulder, false loin 26 front lower part of shoulder 27 knuckle and front shank 28 chuck shoulder	AMERICAN MEAT CUTS 01 chuck 02 flanken-style ribs 03 rib 04 back rib 05 short loin 06 Porterhouse steak 07 tenderloin 08 sirloin 09 round 10 boneless 11 round steak 12 hind shank 13 flank 14 flank steak rolls 15short plate 16 brisket 17 fore shank	BRITISH MEAT CUTS 01 neck and clod 02 chuck and blade 03 fore rib 04 thick rib 05 thin rib 06 rolled ribs 07 sirloin 08 rump 09 silverside 10 topside 11 thick flank 12 leg 13 flank 14 brisket 15 shin

ITALIAN MEAT CUTS FRONT 01 cutlet ,chine 02 fore rib 03 thin flank 04 thin rib 05 thick rib 06 skirt 07 shank 08 brisket 09 shoulder 10 chuck 11 blade 12 neck BACK 13 sirloin 14 fillet 15 upper rump 16 piece of loin from head of bone 17 tender cut from the lower head of bone & thick flank 18 tender cut of topside 19 round 20 shank 21 hind shank	BRAZILIAN MEAT CUTS 01 chuck 02 breast/brisket 03 shoulder 04 bottom sirloin 05 short ribs 06 eye fillet 07 striploin cap 08 sirloin 09 scotch fillet 10 boneless rumps 11 ruckle/red meat 12 silverside 13 topside 14 eye of round 15 muscle/leg of beef 16 muscle/hind quarter 17 skirt of tenderloin beef 18 trip tip/rump tail 19 rump cap 20 humpump

Beef Descriptions
Yearling, yearling steer Young beef, young steer Young prime beef, young prime steer Prime beef, prime steer Ox-male, steer Cow	up to 18 months up to 13 months up to 36 months up to 42 months any age over 42 months

Cooking time scale for diffirent cuts

Type of cuts	Oven temperature	Rare	Medium	Well done
Internal meat temperature		55-60 C	65-70 C	75 C
Rib eye/scotch fillet, rump sirloin, fillet, topside	200 C	15-20min	20-25min	25-30min
Silverside, blade, round	160 C	20-25min	25-30min	30-35min