Sirloin

• wedge bone

  Part of the sirloin nearest the rump.

• flat bone

  Part of the sirloin next to the wedge bone.

• pin bone

  Part of the sirloin between the flat bone and the porterhouse.

• sirloin tip

  A cut of beef from the upper end of the sirloin.

Chuck

• chuck

  The part of a forequarter from the neck to the ribs and including the shoulder blade.

• blade

  A cut of beef from the shoulder blade.

Also contains

• rump

  Fleshy hindquarters; behind the loin and above the round.

• beef loin

  Cut of meat from a loin of beef.

• flank

  A cut from the fleshy part of an animal's side between the ribs and the leg.

• round

  A cut of beef between the rump and the lower leg.

• chuck short ribs

  Between the chuck and the brisket.

• beef neck

  A cut of beef from the neck of the animal.

• short ribs

  Cut of beef containing rib ends near the sternum.

• plate

  The thin under portion of the forequarter.

• aitchbone

  A cut of beef including the H-shaped rump bone.