A proper steak night
A golden crust, a juicy centre, and no restaurant reservation. Start with ribeye.
Ribeye · 30 mm starting point
Start with this mealPRIME STEAK CHINA / THE BEEF GUIDEFind your cut.
Find your cut.
Know its worth.
A steak night for two or a roast for the whole table: start with what you want to cook. Then understand the difference in price, and the breed, production and grading details worth checking before you choose.
- Your cutFor the meal you have in mind
- Its valueKnow what you are paying for
- The evidenceCheck the actual product
FROM KNOWING TO CHOOSING
Enough knowledge to choose well. More when you want it.
Follow the meal, the texture and the label. You do not need to learn every trade name before your first order.
Friends round for a roast
Bring one beautifully browned piece to the table and carve as you eat. Check the size against your oven.
Picanha / rump cap · whole
Start with this meal
Something worth cooking slowly
Short ribs, a deep sauce and time to spare. Choose the piece for the recipe, then agree the trimming.
Boneless short ribs · 40 mm pieces
Start with this meal01 / NOSE TO TAILThe right cut starts
The right cut starts
with the meal.
Explore 35 trade entries in seven families, from familiar steaks to seam-separated muscles and A–F shin specifications. Inspect actual archive photographs, learn the important naming differences and choose a cooking direction. The twelve-cut comparison and fifteen-region animal map are here when you need them.
THE CUT REFERENCE / 35 TRADE ENTRIES
Beyond the familiar steak.
Find the right muscle, understand the trim, imagine the meal. A butcher’s reference for choosing with confidence.
35entries · 7 families
Steak cuts, seam-separated muscles, shin specifications and blending meat—organised by anatomy and use, not a quality ladder.
01 / Steak classics
Ribeye / cube roll
Cube rollHAM 2240
ON THE BLOCK01 02
Structure shapes the experience.
A central eye with surrounding muscles and fat seams; a generous steakhouse texture.
- Where it comes from
- Boneless rib section, between the chuck and striploin.
What to ask the butcher
Specify lip length, fat trim and steak thickness. A whole roll can be portioned for steaks or roasted.
Names worth getting right
Cube roll is a boneless trade cut; a tomahawk retains a long rib bone. Neither name specifies a marbling grade.
FROM CUT TO OCCASION
Picture it on your table.
A thick-cut ribeye, deeply browned, with roasted garlic and a simple pan sauce.
02 / Steak classics
Striploin / New York strip
StriploinHAM 2140
ON THE BLOCK01 02
Structure shapes the experience.
A defined bite and a recognisable fat edge; an excellent choice when you enjoy structure as well as tenderness.
- Where it comes from
- The outer loin, behind the rib section.
What to ask the butcher
Agree the fat-cap thickness and remove tough surface tissue. Portion across the grain.
Names worth getting right
The outer fat cap is not marbling. “Sirloin” can mean different cuts in American and Australian usage.
FROM CUT TO OCCASION
Picture it on your table.
New York strip with peppercorn sauce: a familiar steakhouse dinner at home.
03 / Steak classics
Tenderloin / fillet
Tenderloin side strap offHAM 2150
ON THE BLOCK01 02
Structure shapes the experience.
Fine-textured and tender, with less of the pronounced chew of striploin.
- Where it comes from
- An internal loin muscle alongside the lumbar spine.
What to ask the butcher
Side strap off means the side strip has been removed. Still confirm silverskin removal, head/tail treatment and centre-cut yield.
Names worth getting right
Chuck tender is a shoulder cut, not tenderloin. A tapered fillet does not yield identical medallions from end to end.
FROM CUT TO OCCASION
Picture it on your table.
Centre-cut fillet for an intimate dinner, or a trimmed whole tenderloin for Wellington.
04 / Chuck & shoulder
Neck meat
Neck meat
ON THE BLOCK01 02
Structure shapes the experience.
An active region with connective tissue and intermuscular seams.
- Where it comes from
- Muscles around the neck and the forward end of the chuck.
What to ask the butcher
Trim coarse connective tissue and separate irregular pieces before cubing for a long braise.
Names worth getting right
Neck meat is not chuck eye. Rich marbling alone does not make every piece suitable for a quick steak sear.
FROM CUT TO OCCASION
Picture it on your table.
A red-wine beef stew that develops depth during a slow Sunday cook.
05 / Chuck & shoulder
Chuck rib meat
Chuck rib meatHAM 2640
ON THE BLOCK01 02
Structure shapes the experience.
Layered muscle with a broad cut face; trim and slice direction strongly influence the bite.
- Where it comes from
- A portion of serratus ventralis over the chuck ribs, exposed when the chuck roll is removed.
What to ask the butcher
Confirm rib extent, remove surface membrane and slice across the grain for barbecue, or keep larger pieces for braising.
Names worth getting right
The Chinese name “triangular shoulder” is not tri-tip. Tri-tip comes from the rump region.
FROM CUT TO OCCASION
Picture it on your table.
Thin yakiniku slices, served in small batches straight from the grill.
06 / Chuck & shoulder
Chuck eye roll
Chuck eye roll
ON THE BLOCK01 02
Structure shapes the experience.
Texture varies along the roll; the rib end and neckward end need not cook alike.
- Where it comes from
- The dorsal muscle group of the chuck, continuing forward from the rib section.
What to ask the butcher
Ask which end is being portioned. Select and seam-trim steak-suitable pieces; use other sections for roasting or braising.
Names worth getting right
Chuck eye roll is not the whole chuck roll, and not every chuck-eye slice is a ribeye substitute.
FROM CUT TO OCCASION
Picture it on your table.
Selected chuck-eye steaks with a cast-iron crust; reserve firmer pieces for a slow pot roast.
07 / Chuck & shoulder
Chuck tail flap
Chuck tail flap
ON THE BLOCK01 02
Structure shapes the experience.
A broad, well-defined grain; careful seam removal opens up steak and barbecue options.
- Where it comes from
- A seam-separated portion from the lower part of the chuck roll.
What to ask the butcher
Specify membrane and seam-fat removal. Change slicing direction where the grain changes.
Names worth getting right
Not abdominal flap meat. Denver describes a prepared steak presentation, not every untrimmed chuck tail flap.
FROM CUT TO OCCASION
Picture it on your table.
Seam-trimmed Denver-style steaks, or cross-grain slices for a Korean-style grill.
08 / Chuck & shoulder
Bolar blade
Bolar bladeHAM 2302
ON THE BLOCK01 02
Structure shapes the experience.
A useful whole-muscle roasting and braising cut, with seams that need attention.
- Where it comes from
- A substantial shoulder muscle group associated with the blade.
What to ask the butcher
Separate along natural seams if required, remove heavy connective tissue and portion for an even cook.
Names worth getting right
Bolar blade and oyster blade are different shoulder items. Bolar blade is not flat iron.
FROM CUT TO OCCASION
Picture it on your table.
A family pot roast with vegetables and a sauce made from the cooking juices.
09 / Chuck & shoulder
Oyster blade / top blade
Oyster bladeHAM 2303
ON THE BLOCK01 02
Structure shapes the experience.
A central connective-tissue seam is a defining feature of the untrimmed piece.
- Where it comes from
- The infraspinatus muscle alongside the shoulder blade.
What to ask the butcher
For flat iron, split along and remove the central seam rather than cutting straight through it.
Names worth getting right
Oyster blade names the source cut; flat iron names the seam-removed steak preparation.
FROM CUT TO OCCASION
Picture it on your table.
A cleanly trimmed flat iron steak with herb butter and crisp potatoes.
10 / Chuck & shoulder
Chuck tender
Chuck tender
ON THE BLOCK01 02
Structure shapes the experience.
A tapered shape resembling a small fillet, but with different connective tissue and cooking needs.
- Where it comes from
- The supraspinatus muscle at the shoulder blade.
What to ask the butcher
Trim silverskin; choose a controlled roast or moist slow cook according to the piece, then slice across the grain.
Names worth getting right
“Tender” is part of the trade name, not a promise that this shoulder cut cooks like tenderloin.
FROM CUT TO OCCASION
Picture it on your table.
Slow-braised shoulder with mushrooms, sliced neatly for a shared dinner.
11 / Rump & round
Topside, cap off
Topside cap offHAM 2001
ON THE BLOCK01 02
Structure shapes the experience.
A substantial, generally lean group suited to deliberate portioning and thin slicing.
- Where it comes from
- The inner hind-leg muscle group, with its covering cap removed.
What to ask the butcher
Separate muscles where needed and remove heavy connective tissue. Roast or braise appropriately, then slice thinly across the grain.
Names worth getting right
The workbook calls this “rump meat”, but topside is a round/inner-leg item, not Australian rump. The photo here is Angus.
FROM CUT TO OCCASION
Picture it on your table.
Thinly sliced roast beef for a Sunday table or a generous next-day sandwich.
12 / Rump & round
Eye round
Eye roundHAM 2040
ON THE BLOCK01 02
Structure shapes the experience.
An even shape and clear grain, usually with a leaner eating profile than rib or loin steaks.
- Where it comes from
- A long, rounded muscle from the outer hind leg.
What to ask the butcher
Trim surface tissue, cook with moisture control and carve thinly across the grain.
Names worth getting right
Eye round is not ribeye. “Eye” describes its shape here, not a rib location.
FROM CUT TO OCCASION
Picture it on your table.
Thin roast-beef slices, horseradish cream and a warm sandwich roll.
13 / Rump & round
Outside flat
Outside flatHAM 2050
ON THE BLOCK01 02
Structure shapes the experience.
A larger, working muscle with a distinct grain; thin slices offer a different experience from a thick steak.
- Where it comes from
- A broad, flat muscle portion from the outside of the hind leg.
What to ask the butcher
Remove tough surface tissue and slice across the grain. For rolls, ask for evenly sized thin sheets.
Names worth getting right
Outside flat is distinct from eye round and topside, even though all are hind-leg items.
FROM CUT TO OCCASION
Picture it on your table.
German-style beef rouladen, rolled with a savoury filling and gently braised.
14 / Rump & round
Knuckle / sirloin tip
KnuckleHAM 2070
ON THE BLOCK01 02
Structure shapes the experience.
A muscle group, not one uniform steak. Individual pieces differ in shape and texture.
- Where it comes from
- The front of the hind leg, made up of several quadriceps muscles.
What to ask the butcher
Separate by natural seams before deciding which pieces to roast, thin-slice or braise.
Names worth getting right
Knuckle here is boneless muscle, not a joint bone. US “sirloin tip” should not be confused with striploin.
FROM CUT TO OCCASION
Picture it on your table.
A carefully trimmed roast, carved into thin slices for a family platter.
15 / Rump & round
Rostbiff / rump heart
RostbiffHAM 2110
SPECIFICATION FIRSTHAM 2110
Identify the specification before judging the appearance.
A matched photograph from the selected producers is not yet included. No other cut is used as a substitute.ON THE BLOCK01 02
Structure shapes the experience.
A rump-centre presentation with a structured bite; seam trimming determines the finished portions.
- Where it comes from
- The gluteal muscle group remaining after specified cap and tip muscles are removed from the D-rump.
What to ask the butcher
Remove heavy connective tissue and portion the remaining muscles to suit steaks or a whole roast.
Names worth getting right
Not the entire rump, not rump cap and not tri-tip. Ask whether the supplied trim follows HAM 2110.
FROM CUT TO OCCASION
Picture it on your table.
Rump-heart steaks with chimichurri, or a carved roast for a small gathering.
16 / Rump & round
Rump cap / picanha
Rump capHAM 2091
ON THE BLOCK01 02
Structure shapes the experience.
A distinctive fat edge and pronounced beef flavour; the fat cap and internal marbling are separate features.
- Where it comes from
- The capping muscle over the rump, commonly presented with its outer fat cap.
What to ask the butcher
Agree fat-cap trim and whole-piece boundaries. Plan the grain direction before skewering or carving.
Names worth getting right
Picanha is the cap only, not a generic name for every rump cut.
FROM CUT TO OCCASION
Picture it on your table.
Brazilian-style picanha, carved at the table for friends to share.
17 / Rump & round
Tri-tip
Tri tipHAM 2131
View original ↗ON THE BLOCK01 02
Structure shapes the experience.
A triangular muscle with a grain that changes direction: rewarding as a small whole-cut roast.
- Where it comes from
- The tensor fasciae latae, separated from the rump along its natural seam.
What to ask the butcher
Trim surface membrane. Identify both grain directions before cooking, then divide and carve each section across its grain.
Names worth getting right
Not chuck rib meat / “triangular shoulder”. This archive photograph is labelled TRI TIP EXTENDED; its trim is not proof of exact HAM 2131 conformity.
FROM CUT TO OCCASION
Picture it on your table.
Santa Maria-style tri-tip: grill a whole piece, then carve for a relaxed Californian-style gathering.
18 / Flank & skirt
Inside skirt
Inside skirtHAM 2205
ON THE BLOCK01 02
Structure shapes the experience.
A thin muscle with coarse, visible fibres; slicing and membrane removal matter.
- Where it comes from
- The transversus abdominis on the inside of the abdominal wall.
What to ask the butcher
Remove membrane and excess fat. Portion for quick grilling and slice across the fibres.
Names worth getting right
Inside skirt is an abdominal-wall muscle, not the diaphragm. Outside skirt and hanging tender are different items.
FROM CUT TO OCCASION
Picture it on your table.
Sizzling fajitas with grilled peppers, onions and warm tortillas.
19 / Flank & skirt
Flap meat
Flap meatHAM 2206
ON THE BLOCK01 02
Structure shapes the experience.
An open, distinct grain with a robust chew; especially rewarding when sliced correctly.
- Where it comes from
- Prepared from the internal flank plate, with the tapered ends trimmed to specification.
What to ask the butcher
Trim membrane and uneven thin ends. Grill suitable portions and carve thinly across the grain.
Names worth getting right
Not chuck tail flap, inside skirt or hanging tender. The word “bavette” alone is not a precise international specification.
FROM CUT TO OCCASION
Picture it on your table.
Carne asada, sliced for tacos with lime, salsa and a table full of toppings.
20 / Flank & skirt
Flank steak
Flank steakHAM 2210
ON THE BLOCK01 02
Structure shapes the experience.
Broad and comparatively flat, with long, clearly visible fibres.
- Where it comes from
- A distinct flat muscle cut from the abdominal flank.
What to ask the butcher
Trim the surface, plan an even cook and carve thinly across the long grain. For a stuffed roll, agree the opening cut.
Names worth getting right
Not inside skirt and not generic stewing brisket, despite the Chinese trade name containing “牛腩”.
FROM CUT TO OCCASION
Picture it on your table.
An Argentine-style stuffed beef roll, sliced to reveal its colourful filling.
21 / Brisket & ribs
Boneless short rib meat
Short rib meat
ON THE BLOCK01 02
Structure shapes the experience.
Muscle and fat layers create a rich mouthfeel, but trimming and muscle selection vary.
- Where it comes from
- Meat separated from a specified short-rib section; the originating primal must be confirmed.
What to ask the butcher
For barbecue, ask for trimmed, cross-grain slices; for braising, choose larger portions with suitable structure.
Names worth getting right
Boneless short rib is not cross-cut bone-in galbi. A name alone does not establish the rib count or muscle composition.
FROM CUT TO OCCASION
Picture it on your table.
Korean-style grilled short rib slices, or red-wine short ribs for a slow dinner.
22 / Brisket & ribs
Brisket point end, deckle off
Brisket point end deckle offHAM 2353
ON THE BLOCK01 02
Structure shapes the experience.
A substantial chest cut with connective tissue and layered fat; time is part of the recipe.
- Where it comes from
- The point-end portion of the brisket, prepared with the deckle removed.
What to ask the butcher
Confirm seam-fat and membrane trim. Leave as a suitable whole piece for slow smoking or portion for a moist braise.
Names worth getting right
An Australian point-end cut is not automatically a US whole packer brisket or a fully isolated point muscle.
FROM CUT TO OCCASION
Picture it on your table.
A patient barbecue cook with bark and carved slices, or a deeply savoury slow braise.
23 / Brisket & ribs
Brisket navel end
Brisket navel endHAM 2340
SPECIFICATION FIRSTHAM 2340
Identify the specification before judging the appearance.
A matched photograph from the selected producers is not yet included. No other cut is used as a substitute.ON THE BLOCK01 02
Structure shapes the experience.
A layered chest/ventral cut whose final appearance depends heavily on rib boundary and retained muscles.
- Where it comes from
- The remaining navel-end brisket after the point end is removed at an agreed rib boundary.
What to ask the butcher
Specify rib extent and whether diaphragm, intercostals, inner membrane and inside skirt are retained or removed.
Names worth getting right
Not automatically US brisket flat, karubi plate or deckle. No differently labelled karubi photograph is substituted here.
FROM CUT TO OCCASION
Picture it on your table.
A long, gentle braise with aromatics, chosen around the supplied trim rather than the name alone.
24 / Brisket & ribs
Deckle
Deckle
ON THE BLOCK01 02
Structure shapes the experience.
Irregular pieces with seams and fat; a broad trade name does not guarantee a uniform whole roast.
- Where it comes from
- A brisket-associated trade item; the precise retained muscle and fat boundaries require the supplier’s specification.
What to ask the butcher
Check the pack label and trim first. Separate excess fat and coarse tissue, then plan a braise or a measured blend.
Names worth getting right
“Deckle” is used inconsistently across markets. Do not sell it as whole brisket, brisket flat or ribeye cap without confirmation.
FROM CUT TO OCCASION
Picture it on your table.
A carefully trimmed slow-cooked beef dish, with the texture matched to the actual pack.
25 / Brisket & ribs
Intercostals · long-rib listing
IntercostalsHAM 2430
ON THE BLOCK01 02
Structure shapes the experience.
Long strips with visible grain and variable attached membrane and fat.
- Where it comes from
- Muscles between the ribs; source primals may differ by specification.
What to ask the butcher
Specify minimum length, width, source primal and membrane trim. Slice appropriately for grilling or leave pieces for braising.
Names worth getting right
HAM 2430 lists Rib Fingers as an alternate name. “Long rib” is this workbook’s trade distinction, not a separate anatomical muscle.
FROM CUT TO OCCASION
Picture it on your table.
Trimmed rib strips on the grill, or tender strips folded into a rich stew.
26 / Brisket & ribs
Rib fingers · short-rib listing
Rib fingersHAM 2430
SPECIFICATION FIRSTHAM 2430
Identify the specification before judging the appearance.
A matched photograph from the selected producers is not yet included. No other cut is used as a substitute.ON THE BLOCK01 02
Structure shapes the experience.
The workbook distinguishes this listing from its long-rib item; actual portion length still needs confirmation.
- Where it comes from
- The intercostal family of muscles between the ribs; not a separate muscle simply because pieces are shorter.
What to ask the butcher
Confirm whole strips versus portions, minimum dimensions, source primal and connective-tissue removal.
Names worth getting right
Rib Fingers and Intercostals share HAM 2430. They are not automatically two anatomically distinct cuts or two quality levels.
FROM CUT TO OCCASION
Picture it on your table.
Small barbecue portions for a sharing platter, after the supplier’s trim has been checked.
27 / Brisket & ribs
Rib cap / rib cover
Rib capHAM 2470
ON THE BLOCK01 02
Structure shapes the experience.
A covering cut with its own grain and connective tissue, not the curved cap visible around every ribeye steak.
- Where it comes from
- Under HAM 2470, the lateral rib covering includes trapezius and part of latissimus dorsi.
What to ask the butcher
Check the English label and muscle specification, remove membrane and choose slicing or braising around the actual structure.
Names worth getting right
Do not equate HAM 2470 with a US spinalis dorsi ribeye-cap steak. “Ribeye cap” can mean different muscles in different systems.
FROM CUT TO OCCASION
Picture it on your table.
Trimmed rib-cover slices for a barbecue tasting, selected by structure rather than a premium-sounding nickname.
28 / Shin A–F
Shin / shank A
Shin shank AHAM 2365
ON THE BLOCK01 02
Structure shapes the experience.
A muscle-specific or muscle-group shin specification. Connective-tissue structure matters more here than a steak-style marbling comparison.
- Where it comes from
- Hind-leg extensor group: peroneus tertius.
What to ask the butcher
Specify retained skin/connective tissue and tendon trim. HAM 2365 allows a maximum tendon length of 15 mm; confirm the supplied specification.
Names worth getting right
A identifies the muscle specification, not a quality rank. Trade nicknames such as “golden coin” do not reliably identify A–F across suppliers.
FROM CUT TO OCCASION
Picture it on your table.
Soy-braise, chill and slice for a neat cold platter, or serve warm in a slow-cooked beef broth.
29 / Shin A–F
Shin / shank B
Shin shank BHAM 2365
ON THE BLOCK01 02
Structure shapes the experience.
A muscle-specific or muscle-group shin specification. Connective-tissue structure matters more here than a steak-style marbling comparison.
- Where it comes from
- Superficial digital flexor from the heel muscle.
What to ask the butcher
Specify retained skin/connective tissue and tendon trim. HAM 2365 allows a maximum tendon length of 15 mm; confirm the supplied specification.
Names worth getting right
B identifies the muscle specification, not a quality rank. Trade nicknames such as “golden coin” do not reliably identify A–F across suppliers.
FROM CUT TO OCCASION
Picture it on your table.
Soy-braise, chill and slice for a neat cold platter, or serve warm in a slow-cooked beef broth.
30 / Shin A–F
Shin / shank C
Shin shank CHAM 2365
ON THE BLOCK01 02
Structure shapes the experience.
A muscle-specific or muscle-group shin specification. Connective-tissue structure matters more here than a steak-style marbling comparison.
- Where it comes from
- Biceps brachii, the conical muscle of the forelimb upper arm.
What to ask the butcher
Specify retained skin/connective tissue and tendon trim. HAM 2365 allows a maximum tendon length of 15 mm; confirm the supplied specification.
Names worth getting right
C identifies the muscle specification, not a quality rank. Trade nicknames such as “golden coin” do not reliably identify A–F across suppliers.
FROM CUT TO OCCASION
Picture it on your table.
Soy-braise, chill and slice for a neat cold platter, or serve warm in a slow-cooked beef broth.
31 / Shin A–F
Shin / shank D
Shin shank DHAM 2365
ON THE BLOCK01 02
Structure shapes the experience.
A muscle-specific or muscle-group shin specification. Connective-tissue structure matters more here than a steak-style marbling comparison.
- Where it comes from
- A hindquarter flexor muscle group.
What to ask the butcher
Specify retained skin/connective tissue and tendon trim. HAM 2365 allows a maximum tendon length of 15 mm; confirm the supplied specification.
Names worth getting right
D identifies the muscle specification, not a quality rank. Trade nicknames such as “golden coin” do not reliably identify A–F across suppliers.
FROM CUT TO OCCASION
Picture it on your table.
Soy-braise, chill and slice for a neat cold platter, or serve warm in a slow-cooked beef broth.
32 / Shin A–F
Shin / shank E
Shin shank EHAM 2365
ON THE BLOCK01 02
Structure shapes the experience.
A muscle-specific or muscle-group shin specification. Connective-tissue structure matters more here than a steak-style marbling comparison.
- Where it comes from
- A forequarter extensor muscle group.
What to ask the butcher
Specify retained skin/connective tissue and tendon trim. HAM 2365 allows a maximum tendon length of 15 mm; confirm the supplied specification.
Names worth getting right
E identifies the muscle specification, not a quality rank. Trade nicknames such as “golden coin” do not reliably identify A–F across suppliers.
FROM CUT TO OCCASION
Picture it on your table.
Soy-braise, chill and slice for a neat cold platter, or serve warm in a slow-cooked beef broth.
33 / Shin A–F
Shin / shank F
Shin shank FHAM 2365
ON THE BLOCK01 02
Structure shapes the experience.
A muscle-specific or muscle-group shin specification. Connective-tissue structure matters more here than a steak-style marbling comparison.
- Where it comes from
- A forequarter flexor muscle group.
What to ask the butcher
Specify retained skin/connective tissue and tendon trim. HAM 2365 allows a maximum tendon length of 15 mm; confirm the supplied specification.
Names worth getting right
F identifies the muscle specification, not a quality rank. Trade nicknames such as “golden coin” do not reliably identify A–F across suppliers.
FROM CUT TO OCCASION
Picture it on your table.
Soy-braise, chill and slice for a neat cold platter, or serve warm in a slow-cooked beef broth.
34 / Blending cuts
Beef pieces · 50CL
Pieces 50CL
SPECIFICATION FIRSTPieces 50CL
Identify the specification before judging the appearance.
A matched photograph from the selected producers is not yet included. No other cut is used as a substitute.ON THE BLOCK01 02
Structure shapes the experience.
50CL denotes a chemical-lean target of 50%; the remaining proportion is fat. It is not a marbling or eating-quality score.
- Where it comes from
- A manufacturing-meat specification, not a single anatomical location.
What to ask the butcher
Confirm contractual tolerance, composition and testing. Use it as part of a calculated blend rather than assuming the pack is ready-to-cook burger mince.
Names worth getting right
CL measures chemical lean in the product. It does not describe Wagyu ancestry, feeding days or tenderness.
FROM CUT TO OCCASION
Picture it on your table.
A butcher-designed burger blend, balanced with other beef to an agreed finished composition.
35 / Blending cuts
Beef pieces · 65CL
Pieces 65CL
SPECIFICATION FIRSTPieces 65CL
Identify the specification before judging the appearance.
A matched photograph from the selected producers is not yet included. No other cut is used as a substitute.ON THE BLOCK01 02
Structure shapes the experience.
65CL denotes a chemical-lean target of 65%; the remaining proportion is fat. It is not a marbling or eating-quality score.
- Where it comes from
- A manufacturing-meat specification, not a single anatomical location.
What to ask the butcher
Confirm contractual tolerance, composition and testing. Use it as part of a calculated blend rather than assuming the pack is ready-to-cook burger mince.
Names worth getting right
CL measures chemical lean in the product. It does not describe Wagyu ancestry, feeding days or tenderness.
FROM CUT TO OCCASION
Picture it on your table.
A butcher-designed burger blend, balanced with other beef to an agreed finished composition.
How to read this reference
The 35 entries follow the trade names in the Wagyu 08-22 archive: 33 grade-bearing listings and two CL manufacturing specifications. They include alternate trade names and A–F shin descriptions, not 35 independent muscles. Historical quantities and weights are not a live-stock offer.
Cut definitions and selected codes are cross-checked against AUS-MEAT and MLA. The code is a reference, not certification of a pictured pack. Archive photos illustrate the stated producer and cut; Angus examples are labelled. Confirm the actual product label, muscles, trimming, grade and availability before ordering.
START WITH YOUR TABLE
What would you love to cook?
Serving inspirationTHE BUTCHER’S COUNTER / 12 SELECTED CUTS
Look closer. Choose better.
Actual archive photos. Practical cutting notes. Select a cut or compare two side by side.
12 cuts to explore
View full photograph ↗CUT NOTE / 01
Ribeye
Ribeye / Scotch fillet / Cube roll
Rich, rounded and generous. A classic choice when you enjoy fat as part of the steak.
- 01 / What to look for
- Find the central eye, the outer cap and the fat seams between them. Their proportions change along the roll.
- 02 / What to ask the butcher
- Ask for an end-face photo and your preferred fat trim before dividing a whole roll.
03 / A useful starting size25–30 / 40–50 mm
See ingredients, steps & cooking film →Steaks; whole roll for roasting
A cooking suggestion, not an official cutting standard. Confirm the feasible specification before ordering.SIDE BY SIDE
0 / 2Which one belongs on your table?
Choose a cut above and add it to the comparison. Then pick a second.
Try a comparison:
Behind the names: US & Australian cutting references
A cut name, a fabrication code and a quality grade answer different questions. These references help identify the piece and its preparation; they do not certify the photograph or guarantee current stock.
AUS-MEAT / HAM
The 7th edition is a 2005 fabrication reference. Selected examples: cube roll 2240, striploin 2140, bolar blade 2302 and oyster blade 2303. Codes are not marbling grades.
Read the Australian handbook ↗BEEF CHECKOFF / US
US guides distinguish primal cuts, subprimals and the portions prepared from them. For example, a top blade becomes Flat Iron only with the appropriate seam-removing fabrication.
Explore US cut charts ↗Naming trap: AUS-MEAT “Rib Cap 2470” should not be treated as an automatic translation of the US ribeye cap (spinalis). Always check the muscle and specification.
Ribeye · AU · Cube roll 2240 ↗THE WHOLE-ANIMAL ATLAS / 15 REGIONSWhere does each cut come from?Open the full animal map: head to tail, including internal cuts.+
2.5D / WHOLE-ANIMAL ATLAS15 regions · choose a number or a name
Approximate regional orientation, not exact cutting lines. Dashed regions indicate internal items. International fabrication boundaries differ; this illustration cannot replace a cutting specification.
Head & cheek
- Cuts you may see
- Cheek · tongue · head meat
- Cooking direction
- Slow braise; tongue is prepared separately.
- Butcher’s note
- These are distinct edible items, not classic steak primals. Cheek has substantial connective tissue.
Neck
- Cuts you may see
- Neck · neck fillet
- Cooking direction
- Braising, stews and mince.
- Butcher’s note
- An active muscle region. Time and moist heat suit its connective tissue.
- AUS-MEAT reference codes
- 2280
Explore entries from this regionNeck meat ↗
Chuck & shoulder
- Cuts you may see
- Chuck roll · chuck eye · chuck flap / Denver · blade / flat iron · chuck tender · bolar blade
- Cooking direction
- Selected seam-trimmed muscles suit steaks; other pieces suit braising.
- Butcher’s note
- The shoulder is not uniformly tough. Seam removal and muscle selection matter; flat iron is prepared from the top blade with the central connective tissue removed.
- AUS-MEAT reference codes
- 2275 / 2300 / 2310
Explore entries from this regionChuck rib meat ↗Chuck eye roll ↗Chuck tail flap ↗Bolar blade ↗Oyster blade / top blade ↗Chuck tender ↗Shin / shank C ↗
ACTUAL ARCHIVE PHOTOGRAPHChuck tail flap ↗SANCHOKU PURE WAGYU · Trimmed chuck tail flapRib
- Cuts you may see
- Ribeye / cube roll · rib cap · bone-in ribeye · tomahawk
- Cooking direction
- Pan-searing, grilling or roasting.
- Butcher’s note
- Tomahawk describes a long-bone presentation of ribeye, not another breed or grade. The cap and central eye are different muscles.
- AUS-MEAT reference codes
- 2240
Explore entries from this regionRibeye / cube roll ↗Rib cap / rib cover ↗
ACTUAL ARCHIVE PHOTOGRAPHRibeye ↗SANCHOKU PURE WAGYU · Ribeye / cube-roll cut facesLoin / striploin
- Cuts you may see
- Striploin · short loin · T-bone · porterhouse
- Cooking direction
- Steaks and whole-cut roasts.
- Butcher’s note
- T-bone and porterhouse include striploin and tenderloin on opposite sides of the bone; specifications differ. An outer fat cap is not marbling.
- AUS-MEAT reference codes
- 2140
Explore entries from this regionStriploin / New York strip ↗
ACTUAL ARCHIVE PHOTOGRAPHStriploin ↗SANCHOKU BLACK ONYX · Striploin cut facesTenderloin, internal
- Cuts you may see
- Tenderloin · fillet · centre-cut fillet
- Cooking direction
- Gentle, controlled steak cooking or roasting.
- Butcher’s note
- An internal muscle alongside the lumbar spine. Dashed positioning indicates depth: it is not lying on the animal’s outer skin.
- AUS-MEAT reference codes
- 2150
Explore entries from this regionTenderloin / fillet ↗
ACTUAL ARCHIVE PHOTOGRAPHTenderloin ↗LOTTE L’grow · Tenderloin cut facesRump / sirloin region
- Cuts you may see
- Rump · rump cap / picanha · rump heart · tri-tip
- Cooking direction
- Grilling, roasting or steaks after suitable trimming.
- Butcher’s note
- US sirloin and Australian rump terminology are not one-to-one. Picanha is the cap, not the entire rump.
- AUS-MEAT reference codes
- 2090 / 2100
ACTUAL ARCHIVE PHOTOGRAPHRump cap ↗OAKEY AUSTRALIAN WAGYU · Rump-cap slices with fat capRound / hindquarter
- Cuts you may see
- Topside / inside round · silverside · outside flat · eye round · knuckle
- Cooking direction
- Thin slicing, roasting or braising according to the individual muscle.
- Butcher’s note
- A group of working hind-leg muscles, not one cut. Cutting across the grain and avoiding overcooking are important for lean pieces.
- AUS-MEAT reference codes
- 2000 / 2020 / 2040 / 2070
Brisket
- Cuts you may see
- Brisket point · brisket flat
- Cooking direction
- Low-and-slow barbecue, braising and stews.
- Butcher’s note
- The pectoral region supports the forequarter. Point and flat have different muscle and fat structures; the fat between muscles is not marbling.
- AUS-MEAT reference codes
- 2320 / 2330 / 2340
ACTUAL ARCHIVE PHOTOGRAPHBrisket deckle ↗SANCHOKU PURE WAGYU · Packaged deckle pieces, not whole packer brisketShort plate & diaphragm
- Cuts you may see
- Plate short ribs · intercostals · outside skirt · hanging tender / onglet
- Cooking direction
- Short ribs: braise or suitable cross-cut grilling. Outside skirt and hanger: trim, quick-cook and slice across the grain.
- Butcher’s note
- Outside skirt and hanger are diaphragm-related. Inside skirt is different: an abdominal-wall muscle shown in the flank group. Short-rib source primals also vary.
- AUS-MEAT reference codes
- 1694 / 2180 / 2430
Explore entries from this regionBoneless short rib meat ↗Intercostals · long-rib listing ↗Rib fingers · short-rib listing ↗
ACTUAL ARCHIVE PHOTOGRAPHBoneless short ribs ↗SANCHOKU PURE WAGYU · Trimmed boneless short rib meatFlank & abdominal wall
- Cuts you may see
- Flank steak · flap meat · inside skirt
- Cooking direction
- Trim according to the muscle, grill suitable portions and slice across the grain.
- Butcher’s note
- Inside skirt is transversus abdominis, not diaphragm. Flap meat, flank steak and inside skirt are distinct trade items; a similar Chinese nickname is not a cutting specification.
- AUS-MEAT reference codes
- 2205 / 2206 / 2210
Foreshank
- Cuts you may see
- Fore shin / shank · cross-cut shank
- Cooking direction
- Braising, stews and stock.
- Butcher’s note
- Collagen-rich lower-leg muscles. A long moist-heat method differs fundamentally from cooking a tender loin steak.
- AUS-MEAT reference codes
- 2360
Explore entries from this regionShin / shank E ↗Shin / shank F ↗
Hindshank
- Cuts you may see
- Hind shin / shank · heel muscles
- Cooking direction
- Slow braise, soy-braising and soups.
- Butcher’s note
- Names such as “golden coin shank” vary between suppliers. Confirm the muscle, trimming and specification rather than relying on a nickname.
- AUS-MEAT reference codes
- 2360
Tail
- Cuts you may see
- Oxtail segments
- Cooking direction
- Long braise and broth.
- Butcher’s note
- Bone, connective tissue and surrounding meat—not a boneless steak cut.
Offal & other items
- Cuts you may see
- Liver · heart · kidneys · tripe · sweetbreads · edible tendons
- Cooking direction
- Item-specific preparation and cooking.
- Butcher’s note
- Shown as an internal category, not a precise organ map. A whole-animal guide includes these items; availability and import eligibility must be confirmed individually.
Beef Checkoff · US cut charts ↗AUS-MEAT · Australian meat handbook ↗Choose thickness for your cooking ↗Bolar blade: location and cooking uses ↗
Found a cut you like? The next question is what makes one version worth more than another.
Understand the difference in price →02 / WHAT MAKES IT WORTH IT?What makes
What makes
this cut worth it?
The name and marbling number are only the beginning. A premium should have a clear explanation: what the cut gives you, what went into producing it, and why it suits the meal you want to make.
Compare what reaches your board.
Tenderloin, rib cap and shoulder are different products. Even within one cut, trimming and usable yield matter. Compare the same cut and preparation specification—not just the pack weight or price per kilo.
Look for the work behind the label.
Breeding, a defined feeding programme and daily care help explain production cost. The next chapters follow those details from breed and origin to named producer programmes, so you can ask which apply to your chosen beef.
Choose a meal, not just a higher number.
A rich tasting portion, a thick steak for two and a family roast call for different choices. Put your budget into the cut, portion and cooking experience you want. The highest marbling number need not be your starting point.
Now follow the reasons behind those differences—starting with the breed, then the place and the way the animal was raised.
Start with Angus, Wagyu and beyond →Go deeper: breeds, origins, feeding & grading
Open the reference chapters when you want to compare the details.
03 / THE BREED ATLASBehind the name,
Behind the name,
a breeding story.
You know the cut and what to compare. Now look behind names such as Angus and Wagyu: the breed is one part of the product story, not a quality verdict. These twelve portraits introduce representative breeds and colour varieties.
Colour, horns and body shape vary within breeds; appearance alone cannot establish pedigree or predict a grade. Open a card for its field note and source.
British roots
The familiar steak-house names.
ScotlandBlack Angus
Naturally polled, usually solid black. Angus genetics are used across many beef-producing countries. A black coat alone does not prove Angus ancestry.
Breed reference ↗Scottish Angus ancestryRed Angus
Red-coated, naturally polled Angus. Black and red are not different quality grades; registration practices vary between breed associations.
Breed reference ↗Herefordshire, EnglandHereford
Recognisable white face and red body. Horned and polled populations both exist. Widely used in pasture-based herds and crossbreeding.
Breed reference ↗Northern EnglandBeef Shorthorn
Red, white or roan coats. Beef Shorthorn is a beef-oriented population; the wider Shorthorn family also includes dairy lines.
Breed reference ↗Continental character
Muscle, frame and a different expression of beef.
FranceCharolais
Typically cream-white, large-framed and muscular. Its production story centres on growth and carcass yield—not a promise of a particular marbling score.
Breed reference ↗Limousin, FranceLimousin
Traditional golden-red colour with lighter muzzle and eye surrounds; black lines also exist. Noted for muscular hindquarters and lean yield.
Breed reference ↗Simme Valley, SwitzerlandSimmental
A widely distributed family with beef and dual-purpose lines. Red-and-white is a familiar appearance, but modern populations vary in colour.
Breed reference ↗South-western FranceBlonde d’Aquitaine
Light golden coat, a long frame and pronounced muscling. A reminder that premium beef need not always follow a high-marbling style.
Breed reference ↗Japanese & tropical lineages
Two very different breeding stories—not a quality ranking.
JapanJapanese Black
One of Japan’s four Wagyu breeds, central to many marbling-focused programmes. Tajima is a bloodline within Japanese Black, not a fifth Wagyu breed.
Breed reference ↗Japan · Kumamoto & Kochi linesJapanese Brown / Akaushi
A distinct Wagyu breed, not red Angus. Wagyu does not mean every animal is black, Japanese-raised or graded A5.
Breed reference ↗US development from Indian zebu ancestryBrahman
A shoulder hump, loose dewlap and long ears distinguish this heat-adapted zebu breed. Important in tropical herds and composite breeding.
Breed reference ↗Indian ancestry · developed extensively in BrazilNelore
Usually white-grey, with a hump and shorter ears than Brahman. A major part of Brazil’s beef story; it is not an Angus or Wagyu grading category.
Breed reference ↗Wagyu is a family, not one black animal.
Japan recognises Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled, and qualifying crosses. The two Japanese entries above are representative, not the whole family. Australian Wagyu describes cattle bred and raised under Australian programmes—not automatically beef from Japan.
MAFF · The Wagyu breeds ↗04 / A WORLD OF BEEFSame breed.
Same breed.
Different places and programmes.
The breed tells you one part of the story; where and how it is raised adds another. A breed’s birthplace is not the origin of every cut bearing its name. Explore thirteen production contexts, then look at the feeding programme behind your chosen product.
PRODUCTION CONTEXT / NOT IMPORT ELIGIBILITYAU / IN OUR PHOTO ARCHIVE
Australia
Queensland · New South Wales · Victoria · Western Australia
Angus, Wagyu and tropical crossbreeds
Pasture rearing and grain-finishing programmes can be stages of the same production journey. Compare the named programme, feeding specification and actual carton—not just “Australian beef”.
Read the source ↗See archived selections ↗NZ / IN OUR PHOTO ARCHIVE
New Zealand
North & South Islands
Angus, Hereford and dairy-beef crosses
Pasture systems are central to the story. Grass-fed is a feeding claim, not a cattle breed or a national marbling score. Silver Fern Farms is one programme represented in our archive.
Read the source ↗See archived selections ↗US / IN OUR PHOTO ARCHIVE
United States
US beef programmes
Angus, Hereford, continental breeds & crosses
Creekstone’s programme links US-raised Black Angus with pasture rearing and a corn-based finish. USDA quality grading is a separate product claim; Black Angus is not synonymous with Prime.
Read the source ↗See archived selections ↗CA / GLOBAL LEARNING
Canada
Canadian graded beef
British and continental beef genetics
Canada A, AA, AAA and Prime are Canadian grade names. Even where marbling standards share a basis with the US, the country’s grading identification must remain Canadian.
Read the source ↗UY / IN OUR PHOTO ARCHIVE
Uruguay
Río de la Plata grasslands
Angus & Hereford beef programmes
Read animal category, carcass conformation and fat-cover classification separately from any brand marbling claim. The San Alberto archive label is evidence for that record—not a national MS3+ grade.
Read the source ↗See archived selections ↗AR / GLOBAL LEARNING
Argentina
Pampas & other production regions
British genetics & regional crossbreeding
Angus and Hereford have a long place in the country’s beef industry. “Argentine” identifies origin; it does not establish grass-only feeding, ageing duration or a USDA grade.
Read the source ↗BR / GLOBAL LEARNING
Brazil
Tropical and subtropical beef regions
Nelore, Angus and crossbreeds
Nelore’s heat adaptation helps explain why the breed matters here. Brazil also has differentiated breeding and finishing programmes; judge the named product, not a stereotype about one country.
Read the source ↗RU / IN OUR PHOTO ARCHIVE
Russia
MIRATORG Black Angus programme
Black Angus in the cited programme
MIRATORG uses Select, Choice, Top Choice and Prime in its brand range. These familiar words do not make Russian beef USDA-certified, nor prove every Russian brand uses the same system.
Read the source ↗See archived selections ↗JP / GLOBAL LEARNING
Japan
Multiple prefectural and regional brands
Four Wagyu breeds; also other cattle
Breed, production region and branded beef designation are separate facts. Japanese Black is a breed; a regional beef name has its own requirements; A5 is a carcass grade.
Read the source ↗UK / GLOBAL LEARNING
United Kingdom
Scotland · England
Angus, Hereford, Shorthorn & native breeds
The historical home of several internationally established breeds. Breed birthplace and the country where an individual animal was raised should never be confused.
Read the source ↗IE / GLOBAL LEARNING
Ireland
Irish cattle production
Native and imported beef genetics
Carcass conformation and external fat cover are important in the European classification approach. A strong conformation class is not a promise of rich marbling.
Read the source ↗FR / GLOBAL LEARNING
France
Charolais · Limousin · Aquitaine
Charolais, Limousin, Blonde d’Aquitaine
A contrasting beef tradition, with muscular continental breeds and region-linked identities. Lean yield and muscle character tell a different story from a marbling-only comparison.
Read the source ↗CH / GLOBAL LEARNING
Switzerland
Simme Valley and wider breeding influence
Simmental
The Simmental name traces to Switzerland’s Simme Valley. Its descendants and crossbreeds are raised far beyond Switzerland, including beef and dual-purpose production systems.
Read the source ↗Representative production contexts, not a complete country list. Highlighted archive origins do not mean live stock. China import access, establishment approval, batch eligibility and availability must be checked separately. Land: Natural Earth, public domain; pins indicate countries broadly, not specific farms.
05 / LINEAGE & FEEDINGWhat went into
What went into
raising this beef?
A breed and a country are only the beginning. Pedigree, feeding and daily management explain the production investment; named programmes and batch records show which claims belong to the beef you are considering.
F1 to F4 is a pedigree story.
In a conventional successive backcross to Wagyu, the expected ancestry is approximately 50%, 75%, 87.5% and 93.75%. These are pedigree expectations, not DNA results for an individual animal.
- F1
- ≈50%
- F2
- ≈75%
- F3
- ≈87.5%
- F4
- ≈93.75%
Purebred and Fullblood have distinct pedigree requirements. F4 is not automatically Fullblood, and a higher F-generation is not a marbling grade.
Australian Wagyu Association · Wagyu Content Check ↗Long feeding takes resources.
Feed, daily care and management continue throughout a finishing programme. Longer programmes can help explain cost, but genetics, nutrition and management work together; more days do not guarantee better flavour for everyone.
Age How old the animal is.
Days on feed Time in the specified feeding programme.
Ageing Time after slaughter under controlled conditions.
Angus and Wagyu: same question, different programmes.
Australian Angus and Wagyu do not have separate universal national grade ladders. Keep the producer’s specification intact: a 3+ minimum is not a closed 3–4 range.
Our Angus archive includes 0–2, 2–3, 3–4, 3+, SB5 and 5+. Wagyu examples include 2–3, 4–5, 6–7, 8–9 and 9+. These are recorded examples, not a universal stock list.
AUS-MEAT’s base scale is 0–9; the Australian Wagyu Association also discusses 9+ at the top end. Keep MB9+ as written, without converting it into Japanese A5 or a score of 10.
Australian Wagyu Association · Marbling ↗MLA · AUS-MEAT marbling ↗
ONE LABEL, TWO DIFFERENT FACTS
F1 WAGYU / SB8–9
This Heritage carton record combines F1 with SB8–9. It is a useful reminder: pedigree describes breeding; marbling describes the assessed beef. One does not replace the other.
Compare actual label references ↗FOLLOW THE PRODUCTION JOURNEY
A story you can trace.
A programme explains an investment. A batch label establishes which product you are actually choosing. Keep both.
- 01Breeding
Pedigree and selection
- 02Rearing
Pasture and development
- 03Finishing
Feed, time and daily care
- 04Processing
Grading, ageing and cutting
400days · feeding programme
LOTTE L’growTime, managed in Queensland.
At Sandalwood, L’grow describes a 400-day feeding commitment before processing at John Dee. The story is not simply “wait longer”: feed, daily care and continuity of management are the investment.
Follow the producer’s story ↗
380final days · nutritional feeding
OMINOJapanese inspiration, Australian ground.
OMINO draws inspiration from the Omi tradition while raising cattle in Australia. Its producer emphasises precise nutrition in the final 380 days. Inspiration is part of the story; actual origin stays on the label.
Follow the producer’s story ↗
130–500days · different named programmes
JACK’S CREEKOne brand is not one feeding recipe.
Jack’s Creek distinguishes Pure Black Angus, Verified Black Angus, Wagyu X and Purebred Wagyu programmes. Their 130, 180, 400 and 500-day specifications belong to different products—not every box carrying the logo.
Follow the producer’s story ↗Long-fed is a cost story—not an automatic verdict.
Genetics, nutrition, health and management work together. Feeding days are not slaughter age or post-slaughter ageing days. A longer programme cannot, on its own, guarantee a grade or establish a health advantage.
06 / GRADING, DECODEDUnderstand the story.
Understand the story.
Then check the label.
Bring the production story back to the product: which system is on its label, and what does that system assess? These eight perspectives measure different things—marbling, eating quality, yield or fat cover—not one universal ranking.
AUAustralia · separate the score from the programme
＋
0123456789
AUS-MEAT uses 0–9 to assess marbling amount in the eye muscle. Angus and Wagyu do not have two separate universal national marbling ladders.
100 — 1,190
MSA marbling considers amount and distribution, in increments of 10. It is assessed independently of AUS-MEAT. This marbling score alone is not the whole MSA eating-quality prediction.
MB3+ is a minimum. MB3–4 is a range.
Preserve MB / MS / SB exactly as recorded and ask which system the brand uses. Commercial ranges can overlap and are not a universal official grouping. AWA also describes the top-end 9+ notation; do not rewrite a brand’s 9+ as Japanese A5 or AUS-MEAT 10.
Australian Wagyu Association ↗Six marbling bands, illustrated.
Illustrative groupings, with the cut, plate and lighting kept consistent. Compare the progression from light to rich marbling.
View real cut faces & carton labels · Australian Wagyu ＋
Five archived brand specifications, photographed across different cuts and batches. Use them to inspect labels and product evidence, not as a controlled marbling comparison.
F1 WAGYU SB2–3
Packaging labelThe carton reads F1 WAGYU SB2–3. The individual package sticker says SB3; the carton range is retained.
4–5
Display card / stickerA 4–5 display card is photographed with the cuts and BEEF STRIPLOIN label, plant 243.
F1 WAGYU SB6–7
Packaging labelThe carton identifies striploin, F1 WAGYU SB6–7 and Australian plant 203.
F1 WAGYU SB8–9
Packaging labelThe carton records CUBE ROLL 7R and F1 WAGYU SB8–9. Range labels stay ranges.
F1–PB WAGYU MB9+
Packaging labelThe factory carton uses MB9+. Retained as a brand label, not an AUS-MEAT score of 10 or a Japanese grade.
Angus · open six distinct label / supplier specifications ＋
0–2 · supplier range
Supplier record · not a verified grade fieldBlack Angus and striploin are visible; 0–2 is the supplier’s archived range, not a legible grade field.
ANGUS MB2–3
Display card / stickerThe grade sticker reads ANGUS MB2–3; the product label identifies Australian striploin, plant 1265.
MB3–4
Packaging labelThe carton records S STRIPLOIN, 200 days and MB3–4, plant 686. The photo remains a range reference.
MB3UP
Packaging labelThe package reads MB3UP. A minimum-grade label does not establish a specific higher score.
View this cut ↗
ANGUS SB5
Packaging labelPlant 203, ANGUS SB5. SB is retained exactly as labelled; this is not the Rangers Valley BLACK ONYX product.
MB5+ · supplier record
Supplier record · not a verified grade fieldThe Angus brand is visible, but MB5+ is a supplier description. No exact higher score is inferred.
USUnited States · USDA quality grades
＋
USDA quality grading considers maturity and marbling. Select, Choice and Prime are the familiar retail grades—not Angus bloodline categories. Yield grading is a different assessment.
Source: USDA Agricultural Marketing Service marbling photographs. These illustrate marbling thresholds, not every condition for a full quality grade, and are not photos of our stock. Standard, Commercial, Utility, Cutter and Canner are other USDA quality grades.
USDA AMS · Official references ↗Our archive · USDA Choice and Prime labels ＋
USDA Choice
Packaging labelBlack Angus and USDA Choice are visible. These photos show chuck flap, not a striploin or ribeye offer.
View this cut ↗
USDA Prime
Packaging labelBlack Angus and USDA Prime are visible on the short-rib packaging. This is a different-cut grading reference.
View this cut ↗JPJapan · A5 has two dimensions
＋
Yield grade
A, B and C classify yield. A is not a genetic percentage, and it does not mean “more marbling”.
Meat-quality grade
The lowest result across marbling, meat colour/brightness, firmness/texture and fat colour/lustre/quality sets the overall quality grade. A5 combines yield A with quality 5.
BMS is the marbling criterion.
- Quality criterion 1
- BMS 1
- Quality criterion 2
- BMS 2
- Quality criterion 3
- BMS 3–4
- Quality criterion 4
- BMS 5–7
- Quality criterion 5
- BMS 8–12
BMS 8 alone does not certify A5: the other three quality criteria and yield also matter. No Japanese product batch is represented by this educational image.
CACanada · A, AA, AAA and Prime
＋
Canada ATrace
Canada AASlight
Canada AAASmall
Canada PrimeSlightly Abundant
These are the four youthful high-quality Canadian grade categories and their marbling reference categories. Colour, maturity and fat attributes also matter. The broader Canadian system includes additional categories; this is not its entire grade list.
Canada and the US share a basis for marbling photographs, but Canadian beef retains Canadian grading identification. Similar words do not authorise a USDA claim.
Canadian Beef Grading Agency · Official marbling chart and criteria ↗
RURussia · identify the brand’s scheme
＋
SelectChoiceTop ChoicePrime
These names appear in MIRATORG’s Black Angus range. Treat them as that Russian brand’s designations—not USDA certification, and not proof that all Russian beef follows one identical system.
MIRATORG · Black Angus ↗
Choice · 特选级
Packaging labelThe Russian label reads Choice / 特选级 and BONE-IN LIP-ON RIBEYE. It is not USDA-certified or a boneless ribeye sample.
Prime
Packaging labelMIRATORG’s Russian Prime designation is visible. Similar grade names do not make this a USDA-certified product.
View this cut ↗NZNew Zealand · feeding is not grading
＋
Grass-fed
A production-system claim. It does not tell you an exact marbling score or automatically mean “leaner is better”.
Programme specifications
Read the processor’s eating-quality selection and carcass specification separately. Silver Fern Farms’ grass-fed story belongs to its programme; it is not a national M0–M9 ladder.
Grass-fed
Supplier record · not a verified grade fieldGrass-fed is visible; ribeye is the supplier’s description. Feeding style is not a marbling grade.
View this cut ↗EUEuropean Union · shape and fat cover
＋
SEUROP
Carcass conformation describes muscle development and profiles, from S to P.
12345
Fat-cover classes 1–5 describe external fat coverage. They do not measure intramuscular marbling like a BMS score.
Animal category is another field. An EU A category can mean a young bull, not Japan’s yield A. These letters are meaningful only within their own system.
European Commission · Carcass classification ↗UYUruguay · carcass classes and brand claims
＋
Animal categoryConformationFat cover
INAC’s carcass classification distinguishes animal categories, muscle conformation and external fat cover. A supplier’s additional marbling notation must be checked against that programme, rather than presented as a universal national MB scale.
INAC · Beef cuts and classification ↗Photo rule: intramuscular flecks are marbling; outer fat caps and seams between muscles are different. Our archive mixes cuts, lighting and batches, so these photographs are evidence examples—not a controlled grading calibration, and not live inventory.
SOURCE-LED / REVIEWED 2026-09-16
Official standards, producer documentation and actual archive photos are presented separately. Grades, pedigree and available products are confirmed from their corresponding records.
FROM A QUESTION TO A CONFIDENT CHOICE
Good questions. Practical answers.
01 / BUYING GUIDE
How to choose steak for your table in China
Choose imported steak around your occasion, kitchen, appetite and budget. A practical first-order guide with real Angus and Wagyu product photographs.
Read the guide ↗
02 / BUYING GUIDE
How to read an imported beef label: real examples
Separate origin, breed, cut and grade using photographed BLACK ONYX, LOTTE L’grow and Creekstone labels. Understand what a sample can and cannot prove.
Read the guide ↗
03 / BUYING GUIDE
Sending a beef gift to family in China from overseas
A practical checklist for overseas gift buyers: recipient preferences, city, contents, packaging, payment and delivery confirmation before ordering.
Read the guide ↗FROM KNOWING TO CHOOSING
Now make it your steak.
Share your city, cooking style and budget. Ask for two suitable whole cuts with actual photos, grade labels, weights and a complete quote.