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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. Each regions of the diagram is linked to the corresponding article which describes the cut.
Printable version; Page information; Get shortened URL; Download QR code; In other projects Appearance. ... Cuts of beef; Template:Cuts of beef diagram; Category:Cuts ...
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.
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.
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.
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The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg.