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Beef ID

Beef ID. Beef ID. Chuck Rib Loin Round Flank Plate Brisket Shank Various Variety. Beef ID. Chuck. Chuck | Arm Roast. Arm Bone. Triceps complex of muscles. Biceps brachii. Deep Pectoral. Chuck | Arm Pot Roast, Boneless. Arm bone (missing). Triceps complex of

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Beef ID

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  1. Beef ID

  2. Beef ID Chuck Rib Loin Round Flank Plate Brisket Shank Various Variety

  3. Beef ID Chuck

  4. Chuck | Arm Roast Arm Bone Triceps complex of muscles Biceps brachii Deep Pectoral

  5. Chuck | Arm Pot Roast, Boneless Arm bone (missing) Triceps complex of muscles Biceps brachii Deep Pectoral

  6. Chuck | Arm Steak Triceps complex of muscles Arm Bone Biceps brachii Deep Pectoral

  7. Chuck | Arm Steak, Boneless Arm Bone (missing) Biceps brachii Triceps complex of muscles Deep pectoral

  8. Chuck | Blade Roast Blade Bone (Scapula) Rib

  9. Chuck | Blade Steak Blade Bone

  10. Chuck | Chuck Eye Roast (1 of 2) Chuck eye (Longissimus dorsi)

  11. Chuck | Chuck Eye Roast (2 of 2)

  12. Chuck | Mock Tender Roast Tappers to point Supraspinatus muscle has a small amount of gristle (connective tissue) running in the Middle of it

  13. Chuck | Mock Tender Steak Small amount of gristle (connective tissue) runs through middle of cut

  14. Chuck | Seven (7) Bone Roast Supraspinatus Seven Bone (Scapula with spine of scapula) Infraspinatus Serratus ventralis

  15. Chuck | Seven (7) Bone Steak Supraspinatus Seven bone (scapula with spine of Scapula) Infraspinatus

  16. Chuck | Top Blade Steak, Boneless From Seven Bone Roast and Steak. Infraspinatus muscle has Distinctive gristle (connective tissue) running Through the middle of it.

  17. Beef ID Rib

  18. Rib | Eye Roast (1 of 2) Cap Muscle (Spinalis dorsi) Ribeye (Longissimus dorsi)

  19. Rib | Eye Roast (2 of 2)

  20. Rib | Eye Steak Cap Muscle Ribeye

  21. Rib | Large End Roast (1 of 4) Cap Muscles Ribs Ribeye (Longissimus dorsi) Auxillary Muscle (Trapezius)

  22. Rib | Large End Roast (2 of 4)

  23. Rib | Large End Roast (3 of 4)

  24. Rib | Large End Roast (4 of 4)

  25. Rib | Small End Roast (1 of 4) Ribs Cap Muscle Ribeye

  26. Rib | Small End Roast (2 of 4)

  27. Rib | Small End Roast (3 of 4)

  28. Rib | Small End Roast (4 of 4)

  29. Rib | Small End Steak Ribeye (Longissimus dorsi) Cap Muscle Tail Rib

  30. Rib | Small End Steak, Boneless Cap muscle Tail Rib - Removed Ribeye (Longissimus dorsi)

  31. Beef ID Loin

  32. Loin | Porterhouse Steak T-bone (Lumbar vertebra with leteral process attached) Tenderloin (Psoas major and Minor) *Tenderloin has to be at least 1 ¼ inch or larger to be a Porterhouse Steak Loin eye (Longissimus dorsi) Gluteus medius

  33. Loin | Sirloin Steak Gluteus complex of muscles Biceps femoris Round Bone Tenderloin

  34. Loin | Sirloin Steak, Boneless Gluteus complex of muscles Biceps femoris Round bone - missing Tenderloin

  35. Loin | Top Sirloin Steak, Boneless Biceps femoris Gluteus complex of muscles Bone and Tenderloin missing

  36. Loin | T-Bone Steak T-bone (Lumbar vertebra with lateral process attached) Tenderloin Tenderloin must be ½ inch across the center, if not then it becomes Top Loin Steak Loineye (Longissimus dorsi)

  37. Loin | Tenderloin Roast (1 of 2) Tappers flat – Like you could fold it in half. Tenderloin (Psoas major and minor) Very fine textured

  38. Loin | Tenderloin Roast (2 of 2)

  39. Loin | Tenderloin Steak Psoas Minor Psoas Major

  40. Loin | Top Loin Steak Loineye (Longissimus dorsi) Half of “T-bone”

  41. Loin | Top Loin Steak, Boneless Loineye (Longissimus dorsi) T-bone removed

  42. Beef ID Round

  43. Round | Bottom Round Roast, Boneless Trapezoidal shaped muscle (Biceps femoris)

  44. Round | Bottom Round Rump Roast, Boneless Trapezoidal shaped muscle (Biceps femoris) Larger cut than the Bottom Round Roast, looks as though it turns.

  45. Round | Bottom Round Steak Heart shaped muscle (Semi tendinosus) Trapezoidal shaped muscle (Biceps femoris)

  46. Round | Eye Round Roast (1 of 2) Clearly defined muscle bundles (Course textured) Heart shaped muscle (Semitendinosus)

  47. Round | Eye Round Roast (2 of 2)

  48. Round | Eye Round Steak Muscle bundles clearly defined (Course textured) Heart shaped muscle

  49. Round | Heel of Round Roast (1 of 2) Bottom of the Round, Down by the hock

  50. Round | Heel of Round Roast (2 of 2)

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