Brisket
Beef Brisket is a cut of meat from the breast or lower chest of beef or veal. The brisket muscles include the superficial and deep pectorals. Trimming
Chuck
Beef chuck is a huge tough cut of meat. The chuck refers to the neck, shoulder, and chest of the cow.
Fat
Beef Fat comes from the different part of the beef, between the muscle and skin.
Fore Shank
Beef Fore Shank is obtained from the front leg of the cow. The muscle in this area is well-exercised which makes the surrounding meat in the leg tough and lean with low fat content.
Hind Shank
Beef Hind Shank is obtained from the back leg of the cow. The muscle in this area is well-exercised which makes the surrounding meat in the leg tough and lean with low fat content.
Head Meat
Beef Head Meat is the muscle tissue attached to the skull after removal of the cheeks, lips, hide and tongue from the head. May include meat trimmed from the base (blade and root) of the tongue Short Plate
Beef Short plate is a forequarter cut from the belly below the rib cut. This can also be a part of the brisket. It contains tough, fatty meat.
Beef trimming is a piece of meat remaining after steaks, roasts, and other cuts are removed.
Heart
By-Product
Beef heart is the muscle that's been trimmed from the heart wall. It includes the meat and essentially everything else—the blood vessels, fat, and blood chambers.
Tongue
Beef tongue is a cut of beef used made of the tongue of a cow. It is very high in fat, contributing up to 72% of its caloric content.
Forequarter
Beef Forequarter refers to the front section of a side of beef.
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Tripe
Beef tripe is made from the muscle wall of only the first three chambers of a cow's stomach: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe).
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