Forequarter Beef Steaks Cutting Guide

Fillet, sirloin, rump – in recent times most chefs and catering professional have relied heavily on the hindquarter to deliver the majority of steak offerings on their menus. Great cuts of meat but how about the rest of the beast?

10 Rib Forequarter Lateral

Relevant inspection stamps visible
Slaughter plant number visible

Consequently, unbalanced carcase utilisation has been prevalent and has prevented such beautiful cuts of meat such as onglet and blade of beef being presented on many of our foodservice menus. The forequarter offers some great opportunities to wow your customers (and it’s very kind to the budget!).

10 Rib Forequarter Medial

Taken from 451kg carcase
R4L grade, aged 10 days – Angus Crossbreed

• clean rib and spinal column
• discoloured neck meat (from ‘sticking’) to be removed

The following sequence illustrates the versatility and easy manipulation of several forequarter muscles to achieve chef friendly meal solutions. Click to download this chart as a PDF.

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