Prepare portion controlled meat cuts Identify Secondary cuts: Slide 8 Hindquarter of beef 1 Shin 2 Topside (silverside and girello behind) 3 Round (kn
{"Image DocumentName": "Prepare portion controlled meat cuts", "Image ImageDescription": "Identify Secondary cuts: Hindquarter of beef. 1 Shin. 2 Topside (silverside and girello behind) 3 Round (knuckle) 4 Rump. 5 Tenderloin (fillet) 6 Sirloin/strip loin. Forequarter of beef. 7 Rib eye. Trainer to advise: Beef carcasse is broken down into two (2) halves. From the two halves it is then divided into hindquarter and forequarter. If the leg is taken off the hindquarter then you are left with an argentine of beef. The rump and striploin.", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}