US-Amerikanische Teilung


Aufteilung nach der US-Amerikanischen Methode

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  1. Chuck
    Chuck 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
  2. Rib
    Rib Roast, Rib Steak, Rib Eye Roast, Rib Eye Steak, Back Ribs
  3. Short Loin
    Boneless Top Loin Steak, T-Bone Steak, Porterhouse Steak, Tenderloin Roast (Filet Mignon), Tenderloin Steak (Filet Mignon)
  4. Sirloin
    Sirloin Steak
  5. Round
    Round Steak, Round Roast, Eye Round Roast, Boneless Round Roast, Tip Roast Cap Off, Tip Steak
  6. Flank
    Flank Steak
  7. Short Plate
    Short Steak
  8. Fore Shank
    Shank Cross Cut
  9. Brisket
    Corned Brisket Point Half, Brisket Whole, Brisket Flat Half