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Own work based on: Beef cuts.png and Beef cuts.png on Wikipedia. Original image public domain. Made 11:50, 14 June 2006 (UTC) in Inkscape. Author: Ysangkok: Other versions: BeefCutSirloin.svg: sirloin (other sections also exist)
American cuts of beef (clickable) British cuts of beef (clickable) Dutch cuts of beef (clickable) Brazilian cuts of beef (clickable) This template generates a linked image map diagram illustrating the location of various cuts of beef. Each regions of the diagram is linked to the corresponding article which describes the cut.
Changed Flank text to white—it's very hard to read the black text on blue: 12:53, 19 January 2011 ... Description=These are the common British cuts of beef.<ref ...
Ah, the rib! It's located high on the back of the cow that doesn't get much exercise, so it's prized for being particularly juicy and tender. You'll often see cuts of the rib used for a Christmas ...
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Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
Cleaner version (parts cuts, enabling highlighting) 09:19, 29 May 2010: 591 × 373 (64 KB) Pethrus {{Information |Description={{en|Common cuts of beef in France. Brighter colors show higher valued parts}}{{fr|Morceaux de bœuf selon la découpe traditionnelle en France. Les couleurs représentent les "catégories de valeur", la plus claire ...
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