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.