Aufteilung nach dem American Cut 1 2 3 4 5 6 7 9 8 ChuckChuck Eye Roast, Boneless Top Blade Steak, Arm Pot Roast, Boneless Chuck Pot Roast, Cross Rib Pot Roast, Mock Tender, Blade Roast, Under Blade Pot Roast, 7-Bone Pot Roast, Short Ribs, Flanken-Style Ribs RibRib Roast, Rib Steak, Rib Eye Roast, Rib Eye Steak, Back Ribs Short LoinBoneless Top Loin Steak, T-Bone Steak, Porterhouse Steak, Tenderloin Roast (Filet Mignon), Tenderloin Steak (Filet Mignon) SirloinSirloin Steak RoundRound Steak, Round Roast, Eye Round Roast, Boneless Round Roast, Tip Roast Cap Off, Tip Steak FlankFlank Steak Short PlateShort Steak Fore ShankShank Cross Cut BrisketCorned Brisket Point Half, Brisket Whole, Brisket Flat Half Zu den Gusto Paketen
