Carcass, young bull U round

Hindquarter, with flank, 5 ribs U-quality

Top bit and rump, U-quality

Striploin, bone-in, 3 ribs

Rump tail

Striploin, boneless, 3 ribs

Tenderloin, without chain

Flank, boneless

Forequarter, 5 ribs, straight cut

Trimmings 80-20

Lean beef 90-10