Beef

A beef carcass is divided into four main sections, two forequarters and two hindquarters. These are normally divided between the tenth and eleventh rib bone.

Forequarters

Primary cuts

Hump
Neck
Shin
Bolo
Chuck
Flat rib
Brisket
Prime rib

Very often it is a lack of knowledge regarding the correct cooking methods for the different cuts that causes the versatility of the forequarter to be underestimated. Because the forequarter contains about 2 — 4% more bone and white connective tissue, it is far tastier, although less tender. The percentage of fat in the fore and hindquarters is nearly the same.

Hindquarters

Primary cuts

Thin flank
Wing rib
Loin
Rump
Fillet
Topside
Silverside
Aitchbone
Thick flank (Knuckle)

The hindquarter contains more tender cuts that may be prepared by means of dry-heat cooking methods. The hindquarter is from where delicious steaks are cut.