1. BEEF TENDERLOIN VEAL ANGUS KUBBEH

3. SHANK TOPSIDE SIRLOIN T-BONE BLADE

4. FLANK TENDERLOIN RIB EYE ROLL BLADE SHIN

5. SILVERSIDE RUMP BEEF RIBS CHUCK

6. THICK FLANK KNUCKLE SHOR RIBS BRISKET

7. BUTCHER TECHNIQUES

8. TRIMMING BLADE ANGLE OF BLADE WASTAGE

9. TO RETAIN SHAPE MOISTURE

10. FOR VERY LEAN CUTS MOISTURE & FLAVOUR

11. AU BLEU SAIGNANT À POINT BIEN CUIT