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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.
Date/Time Thumbnail Dimensions User Comment; current: 14:20, 6 July 2012: 521 × 311 (29 KB): Lsloan: Adjusted position and size of "tenderloin" and "top sirloin" labels.
Date/Time Thumbnail Dimensions User Comment; current: 11:33, 20 November 2015: 512 × 306 (12 KB): Bluesoju: I've found another vector image similar to this and made the appropriate changes to make it similar to the original.
Template:Cuts of beef; Template:Cuts of beef diagram; Category:Cuts of beef; Global file usage. The following other wikis use this file: ... brisket; Usage on he ...
To change this template's initial visibility, the |state= parameter may be used: {{Cuts of beef | state = collapsed}} will show the template collapsed, i.e. hidden apart from its title bar. {{Cuts of beef | state = expanded}} will show the template expanded, i.e. fully visible.
1 new template. 2 comments. 2 US-centric. 1 comment. 3 use of an image map. 9 comments. Toggle the table of contents. Template talk: Cuts of beef. Add languages.
British cuts of beef, showing the various cuts of short ribs. Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, [9] [8] left as a section of meat (a "plate") containing three or four ribs [10] or cut into individual ribs with meat attached, the short rib is known as an "English cut".
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.