Select the area of the carcass below to see the meat cuts associated.
Most tender cuts
Rack - full rack eight ribs, well trimmed, chined. Most tender , lean meat,trimmed of exterior fat.
Striploin, Backstrap - most tender lean, fine textured piece from the eye of the loin.
Midloin - includes the lean striploin and fillet with backbone. Most tender.
Rump - tender and lean, but some fat and connective tissue throughout, exterior cover easily removed.
Fillet - most tender , fine grained, juicy cut.
Leg Whole - tender rump end, medium tender leg , to less tender shank. Includes the aitch bone, femur and shank bone.