Cuts

The most important products of beef

ALPENRIND offers beside cuttings of fresh meat in sides and quarters all further cuts and side products. Here is an overview of the most important cuts of beef. Our Sales Team would be pleased to advise you.

Pistola cut

• Topside/cap
• Sliverside
• Eye of round
• Rump/Centre cut rump
• Backbone muscle
• Sirloin with tenderloin
• Shank without bone
• Tenderloin/Chain
• Striploin/Roastbeef
• Thick flank/tail

Hindquater

• Flank with skirt
• Flank with skirt without bone
• Cuts of flank
• Rump
• Tail of rump

Forequarter

• Centre cut boned brisket
• Middle sheet
• Faux-filet
• Neck
• Chuck back rib
• Parts of chuck
• Shoulder clod
• Boned plate

Innards

• Heart
• Liver
• Lungs
• Spleen
• Kidneys