The Ribeye is prepared from a Spencer Roll which in turn is prepared from a Forequarter’s dorsal portion, after the removal of the Chuck and Neck.
The Rib Ends are cut at a specified distance from the M. longissimus dorsi (Eye Muscle). Spencer Roll includes the following muscles: M. trapezius thoracis, M. latissimus dorsi, M. iliocostalis, M. longissimus dorsi, M. multifidus dorsi, M. serratus dorsalis, M. intercostali and M. levatori costarum.
Heart of Rump
The Heart of Rump is composed only by the M. gluteus medius. It is part of the Rump & Loin cuts group, together with the Tenderloin, Striploin, Ribeye and Rump Cap.
The Tri-tip consists in a cut from the fore portion of the thigh based on the tuber coxae and the edge of the ischium.
It is composed by the M. tensor fasciae lata, a triangle shaped muscle that gives the cut a characteristic shape and size. Connective tissue is removed.
Stradivarius grass fed ground beef has a maximum of 15% of fat, it is prepared from cuts of the forequarter and trimmings and it is ground in the United States.
The Striploin is prepared from the Pistola cut, by cutting at the lumbo sacral junction based on the lumbar and the last 3 or 4 dorsal hemi-vertebrae (this is according to specification).
It is composed by the M. longissimus dorsi, M. iliocostalis and M. serratus dorsalis (according to distance of the cut from the eye muscle). Chain and intercostals are removed.
The Thin Skirt is the costal muscle portion of the diaphragm. All white tendinous tissue not covering lean red muscle is removed as is also the lumbar portion.
The Flank Steak is the muscular portion of the rectus abdominis, after stripping the connective tissue from the muscle.
Tenderloin is removed from the ventral surface of the lumbar and last dorsal vertebrae and the lateral surface of the illium.
It is composed by the M. psoas major, M. psoas minor, M. illiacus lateralis and M. cuadratus lumborum. Stradivarius tenderloin is characterized by the absence of the side strap M. psoas minor, that is commonly known as the “chain”.
The Flap, also known as Internal Flank Plate, is the upper caudal part of the Flank and it is composed by the obliquus internus abdominis muscle.
The Rump Cap consists in the upper and fore portion of the M. gluteobiceps (biceps femoris muscle).
Which covers the Rump, and is obtained by separating it along the natural seam from the Rump. Two points that vary, are fat cover and presence of connective tissue.
Eye of Round
The Eye of Round is prepared from the Outside (NAMP 171A) by following the natural seam between the M. gluteobiceps (Outside Flat) and the M. semitendinosus (Eye of Round), separating both muscles. Connective tissue is removed.
The Knuckle is a cut obtained from the foreface of the hind- leg. It rests on the femur and the patella, and it consists of the cuadriceps femoris muscle. During the preparation, connective tissue and femur periosteum are removed.
Oyster steak in the US or Spider steak in Australia, this cut comes from the hindquarter. Its name is because it looks like an oyster and it is located just above the rump over the backbone.
Another forequarter cut, the Chuck Tender is a conical shaped muscle (M. supraspinatus) lying lateral to the blade bone, on the cranial side of the blade ridge.
The Blade Oyster is a forequarter cut. It is located on the blade bone and its complementary cartilage below the blade ridge, and it is composed by the M. Infraspinatus.
The Outside Flat, or just Flat, is prepared from the Outside (NAMP 171A) by removing the M. semitendinosus (which originates in the Eye of Round), along the natural seam. The thick connective tissue (silverskin) is removed.
The Petite Tender, also known as Shoulder Tender or Beef Chuck, is prepared from the Shoulder Clod, consisting
of the M. teres major, which is derived from the Clod by cutting through the natural seam.
The Inside (NAMP 168), situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), is removed by following the natural seam between the Thick Flank and Silverside.
Fibrous tissue, inguinal lymph node and its surrounding fat are removed. The Inside Cap consists of the M. gracilis removed from the Inside along the natural seam.
The Inside Skirt (M. transversus abdominis) is located on the inside of the abdominal wall and extends to the navel end portion of the Brisket. The peritoneum and fat flakes are removed. Membrane covering is removed.
The Hanger Steak, also known as Thick Skirt, Hanging Tender or Hanging Tenderloin; is the lumbar portion of the diaphragm.
Boneless short ribs
This cut consists of the M. serratus ventralis, from any short rib item. The rib bones and the intercostal meat shall be excluded.
Inside Cap off
The Inside Cap Off is obtained from the Inside (NAMP 168), that is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone). The Inside is removed by following the natural seam between the
Thick Flank and Silverside. The fibrous tissue, inguinal lymph node and its surrounding fat are removed. When the M. gracilis, M. sartorius and fat deposits are removed from the Inside, along the natural seams, it results in the Inside Cap Off cut.
The Brisket is located in the sternal region. It is based on the sternum and the corresponding costal cartilages. The main muscles are the M. pectorali superficialis and M. pectorali profundis.
The Heel Muscle is located in the leg region, and it is part of the Outside Round. It consists of the M. gastrocnemius and the M. flexor superficialis.
Rose Meat, also known as Cutaneus Trunci, is a cut extended along the abdominal costal and brachial regions.
Located in the arm (brachial) region and based on the humerus, scapula, ulna and radius; the Shoulder Clod is a very versatile cut. Main muscles of this cut are the M. triceps brachii, M. tensor antebrachii, M. anconaeus and M. cutaneus trunci.
The Shin is located in the forearm and it is based on the humerus, ulna and radius, and carpus bones. Main muscles are the M. biceps brachii, M. coracobrachialis and carpal flexors and extensors.
This cut originates in the cervical region, and it is based on the cervical hemi- vertebrae, except for the Atlas. It is composed by all the muscles of the neck.
The Chuck Roll is in the dorsal region. It is based on the four first dorsal hemi-vertebrae and their corresponding rib ends. Main muscles planes are the M. trapezius thoracis, M. rhomboides, M. splenius, M. longissimus dorsi, M iliocostalis and M. multifidus dorsi.
The Shank is located in the leg region and
is based on the distal end of the femur, tibia, calcaneal tuber and tarsus. Main muscles that are part of this cut are the flexor and extensor of the muscles of the hind leg and foot.
Trimmings are obtained from any part of the carcass, but the Stradivarius trimmings exclude Shank and Heel muscle meat and are practically free of surface and seam fat. This is why Stradivarius trimmings are special.