Volantino

DISCOVERING RED MEATS Together let’s get to know the various cuts and their position, the following image will help us recognise them: fesa 1 2 3 4 5 6 7 8 9 10 11 12 13 14 17 18 19 20 21 22 23 24 15 16 25 PRIMAL CUTS SECONDARY CUTS TERTIARY CUTS 1 | Cheek 2 | Neck 9 | Lower shoulder 14 | Middle rib 15 | Flank 16 | Breast nearest head 24 | Sliced veal shank 25 | Diaphragm 4 | Top clod 5 | Top blade steak 6 | Shoulder 7 | Flat iron steak 8 | Arm clod 10 | Breast nearest middle 11 | Beef rib steak 17 | Breast nearest tail 23 | Leg 3 | Rib-steaks 12 | Sirloin 13 | Fillet 18 | Thick flank 19 | Top round 20 | Topside 21 | Rump 22 | Silverside PASSPORT