Australian Beef Cuts & HAM Numbers

The complete guide to the cuts of Australian beef and their HAM item numbers — the universal AUS-MEAT codes used across the industry to identify each cut of meat. From the primal hindquarter and forequarter cuts to the smaller bone-in and boneless pieces, browse every cut by name or HAM number, and see exactly how each one is prepared.

HAM

What is a HAM number?

HAM — the Handbook of Australian Meat— is AUS-MEAT’s international guide to the cuts of Australian red meat. Every cut carries a universal four-digit HAM item number that is the same code set as the UNECE international cut codes, so a buyer and a supplier anywhere in the world — exporter or importer — can agree on exactly the same piece of meat: HAM 2090 is always the rump, HAM 2150 is always the tenderloin. When you order by HAM number, there is no room for misunderstanding, at home or across international borders.

The HAM system covers beef, veal, sheepmeat and goat, providing standardised descriptions and cut codes for trade around the globe.

Showing 92 of 92 cuts.

Bone-in Beef

Side — AUS-MEAT beef cut HAM 1000HAM 1000

Side

Carcase is split into Sides down the length dividing the spinal column. Carcase trim must comply with all government hygiene regulations that passes a carcase fit for human consumption and with the Australian meat industry agreed minimum trim requirements. For further details of the minimum trim standard definition for beef carcase see page 110 or visit the AUS-MEAT web site.

Full details
Hindquarter — AUS-MEAT beef cut HAM 1010HAM 10101010–19

Hindquarter

Hindquarter is prepared from a Carcase Side by the separation of the Hindquarter and Forequarter by a cut along the specified rib, at right angles to the vertebral column through to the ventral portion of the Flank.

Full details
Pistola Hindquarter — AUS-MEAT beef cut HAM 1020HAM 10201020–29

Pistola Hindquarter

Pistola Hindquarter is prepared from a Hindquarter by the removal of the Thin Flank, lateral portion ribs and portion of the Navel End Brisket. A cut is made commencing at the superficial inguinal lymph node separating the M. rectus abdominis and following the contour of the hip, running parallel to the bodies of the vertebrae approximately 75mm from the eye muscle (M. longissimus dorsi) to the specified rib.

Full details
Butt and Rump — AUS-MEAT beef cut HAM 1502HAM 1502

Butt and Rump

Butt and Rump is prepared from a Hindquarter with the removal of the Tenderloin in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium. The Loin is removed by a cut at the junction of the lumbar and sacral vertebrae at a point cranial to the tuber coxae to the ventral portion of the Flank.

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Butt — Option A — AUS-MEAT beef cut HAM 1500HAM 15001500 / 1503

Butt — Option A

Butt is prepared from a Hindquarter by a cut commencing at the subiliac lymph node passing just cranial of the hip joint to the ischiatic lymph node.

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Butt — Option B — AUS-MEAT beef cut HAM 1503HAM 15031500 / 1503

Butt — Option B

The Butt is prepared from a Hindquarter by a straight cut at the cranial end beginning at the junction of the last sacral and first coccygeal vertebrae, exposing the ball of the femur without severing the protuberance. No more than two vertebrae shall remain on the Butt.

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Butt / Shank - Off — Option C — AUS-MEAT beef cut HAM 1510HAM 1510

Butt / Shank - Off — Option C

Butt Shank Off is prepared from a Butt (item 1500) by the removal of the tibia (at the stifle joint), the tarsal bone (excluding the calcaneal tuber) and the extensor group of muscles along the seam, leaving the heel muscle (M. gastrocnemius), Achilles tendon and flexor group of muscles in situ.

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Butt Square Cut — Option D — AUS-MEAT beef cut HAM 1520HAM 1520

Butt Square Cut — Option D

Butt Square Cut is prepared from a Butt (item 1500) by a straight cut through the stifle joint, parallel to the base, removing the tibia, tarsal bones and surrounding meat.

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Rump and Loin — AUS-MEAT beef cut HAM 1540HAM 15401539–43

Rump and Loin

Rump and Loin is prepared from a Hindquarter by a straight cut commencing at the subiliac lymph node passing just cranial of the hip joint to the ischiatic lymph node. The Thin Flank is removed at a point cranial to the tuber coxae and approximately 75mm from eye muscle (M. longissimus dorsi) and running parallel to the body of the vertebrae to the specified rib.

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Short Loin — AUS-MEAT beef cut HAM 1552HAM 15521550–53

Short Loin

Short Loin is prepared from a Hindquarter by a straight cut at the junction of the lumbar and sacral vertebrae to a point cranial to the tuber coxae to the ventral portion of the Flank. The Thin Flank is removed at a point cranial to the tuber coxae and approximately 50mm to 75mm from eye muscle (M. longissimus dorsi) and running parallel to the body of the vertebrae to the specified rib.

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Forequarter — AUS-MEAT beef cut HAM 1063HAM 10631060–68

Forequarter

Forequarter is prepared from a Carcase Side by the separation of the Forequarter and Hindquarter by a cut along the specified rib and at right angles to the vertebral column through to the ventral portion of the Flank.

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Brisket — AUS-MEAT beef cut HAM 1643HAM 16431640–43

Brisket

Brisket is prepared from a 13 rib Forequarter (item 1063) by a straight cut which commences at the junction of the 1st rib and 1st sternal segment to the reflection of the diaphragm at the 11th rib and continuing to the 13th rib.

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Plate Ribs — AUS-MEAT beef cut HAM 1671HAM 1671

Plate Ribs

Plate Ribs are the intercostal muscles and rib bones prepared from a bone in Brisket. Portions of the deckle may be retained as attachments to the bones.

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Brisket Rib Plate — AUS-MEAT beef cut HAM 1673HAM 1673

Brisket Rib Plate

Brisket Rib Plate is prepared from a 13 rib Brisket (item 1643). The sternum and associated muscles are removed by a cut commencing at the 1st sternal segment cutting through the costal cartilage to and including the cartilage at the 7th rib removing the sternum and associated attached muscle. A cut is made following the ventral contour of the rib cartilage from the 7th rib to the 13th rib of the Forequarter removing the boneless ventral portion of the navel (M. transversus abdominis) and associated muscles. The Brisket Rib Plate can consist of the following optional rib numbers: (4th to 13th rib - 1st to 10th rib inclusive).

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Brisket Point (Sternum) — AUS-MEAT beef cut HAM 1674HAM 1674

Brisket Point (Sternum)

The Brisket Point (sternum) and associated muscles is removed from a Brisket (item 1643) by a cut commencing at the 1st sternal segment cutting through and along the costal cartilage to and including the cartilage at the 7th rib. The sternum is removed with associated muscle attached. (Major muscles M. pectoralis superficialis, M. pectoralis profundus, M. rectus thoracis).

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Brisket Navel Plate — AUS-MEAT beef cut HAM 2473HAM 2473

Brisket Navel Plate

Brisket Navel End Plate is prepared from a Brisket (item 1643) by a cut following the ventral contour of the costal cartilage from the 7th rib to the 13th rib of the Forequarter removing the boneless ventral portion of the navel end. Major muscles are M. transversus abdominis and M. rectus abdominis. The white fibrous tissue on the ventral edge (linea alba) is removed.

Full details
Chuck - Square Cut — AUS-MEAT beef cut HAM 1617HAM 16171615–17

Chuck - Square Cut

Chuck Square Cut is prepared from a Forequarter after the removal of the Brisket and Ribs Prepared. Neck is removed from the Forequarter by a straight cut parallel and cranial to the 1st rib and through the junction of the 7th cervical and 1st thoracic vertebra. The Chuck Square Cut to consist of 4 to 6 ribs and the ventral cutting line is 75mm from the eye muscle (M. longissimus dorsi) and parallel to the vertebral column to the 1st rib. The fat deposit located at the dorsal edge is removed along with loose muscle tissue.

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Neck — AUS-MEAT beef cut HAM 1630HAM 1630

Neck

Neck is removed from the Forequarter by a straight cut parallel and cranial to the 1st rib and through the junction of the 7th cervical and 1st thoracic vertebra.

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Ribs - Prepared — AUS-MEAT beef cut HAM 1601HAM 16011600–05

Ribs - Prepared

Ribs Prepared is prepared from a Forequarter after the removal of the Brisket (item 1643) and Chuck Square Cut. Short Ribs portion is removed at a distance of 75mm from the M. longissimus dorsi at the loin (caudal) end, parallel with the vertebral column to the specified rib. The body of the vertebrae (chine) is removed exposing the lean meat but leaving the spinous processes (feather bones) attached.

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Short Ribs — AUS-MEAT beef cut HAM 1694HAM 16941686–94

Short Ribs

Short Ribs are prepared from a Forequarter after the removal of the Brisket (item 1643)/Ribs Prepared/Chuck Square Cut. The cutting line is approximately 75mm from the eye of meat (M. longissimus dorsi) and parallel to the vertebral column. The M. cutaneus trunci is removed.

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Chuck Short Ribs — AUS-MEAT beef cut HAM 1631HAM 1631

Chuck Short Ribs

Chuck Short Ribs is derived from a Chuck and comprises of the ribs, intercostal muscles and the major portion of the M. serratus ventralis. The portion of the Short Ribs is determined by the required number of ribs as agreed between buyer and seller.

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Spare Ribs — AUS-MEAT beef cut HAM 1695HAM 1695

Spare Ribs

Spare Ribs are prepared from a Forequarter and consist of rib bones and intercostal muscles. Spare Ribs can be derived from any portion of the rib cage.

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Chuck Rib Meat — AUS-MEAT beef cut HAM 1696HAM 1696

Chuck Rib Meat

Chuck Rib Meat is prepared from a Chuck after the removal of the Brisket and Chuck Roll. The Chuck Rib Meat is wedge shaped retaining the ribs, intercostal muscles and the dorsal portion of the M. serratus ventralis.

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Back Ribs — AUS-MEAT beef cut HAM 1697HAM 1697

Back Ribs

Back Ribs are prepared from the Ribs Prepared (item 1601) (Chine and feather bone removed) by fleecing (sheet boning) and removing the ribs in one piece.

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Shin / Shank (Forequarter / Hindquarter) — AUS-MEAT beef cut HAM 1682 / 1683HAM 1682 / 1683

Shin / Shank (Forequarter / Hindquarter)

Shin-Shank is prepared from either Forequarter/Hindquarter legs (extensor/flexor group of muscles). The fore leg is removed by a cut following the Brisket removal line from the Forequarter through the M. triceps and M. biceps brachii and distal end to the humerus to include the radius/ulna and associated muscles. The Hindquarter leg is removed by a cut through the stifle joint removing the tibia/tarsal bones including the surrounding flexor/extensor muscle groups.

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Armbone Shin — AUS-MEAT beef cut HAM 1685HAM 1685

Armbone Shin

Armbone Shin is prepared from a Forequarter by the removal of the humerus bone with the M. biceps brachii attached. The ulna and radius are removed.

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Boneless Beef

Topside — AUS-MEAT beef cut HAM 2000HAM 2000

Topside (Inside (2010))

Topside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick Flank and Silverside. The pizzle butt, fibrous tissue and inguinal lymph node and surrounding fat are removed.

Full details
Topside Cap Off — AUS-MEAT beef cut HAM 2001HAM 2001

Topside Cap Off (Inside Cap Off (2011))

Topside Cap Off is prepared from the Topside (item 2000) by the removal of the M. gracilis muscle along the natural seam. Fat deposits are removed.

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Topside Cap — AUS-MEAT beef cut HAM 2002HAM 2002

Topside Cap (Inside Cap (2012))

Topside Cap consists of the M. gracilis muscle removed from the Topside along the natural seam.

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Inside Meat — AUS-MEAT beef cut HAM 2035HAM 2035

Inside Meat (Red Meat (2035))

Inside Meat is prepared from an Inside Cap Off with the removal of all the membrane, connective tissue and femoral blood vessels. The M. pectineus and M. sartorius muscles are removed along the natural seams. Specified combinations of Inside Meat (item: 2035) and Outside Meat (item: 2033) can be described alternatively as RED MEAT and apply either code identification.

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Outside Meat — AUS-MEAT beef cut HAM 2033HAM 2033

Outside Meat (Red Meat)

Outside Meat is prepared from an Outside (item 2030) and by separating the Outside Flat (item 2050) and Eye Round (item 2040) along the natural seam. All sub-cutaneous/internal fat, connective tissue, membrane and silver skin on the Outside Flat and Eye Round are removed. The wedge shape muscle located on the caudal flat portion of the Outside Flat (M. gluteobiceps) can be removed to allow fat deposits along the seam to be removed.

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Silverside — AUS-MEAT beef cut HAM 2020HAM 2020

Silverside

Silverside is situated lateral/caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the Thick Flank and Topside. The leg end of the primal is cut straight at the junction of the Achilles tendon and heel muscle (M. gastrocnemius). The attached cartilage/gristle (thimble) from the aitch bone is removed.

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Outside — AUS-MEAT beef cut HAM 2030HAM 2030

Outside

Outside is prepared from the Silverside (item 2020) by the removal of the heel muscle (M. gastrocnemius). The popliteal lymph node, surrounding fat and connective tissue are removed.

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Eye Round — AUS-MEAT beef cut HAM 2040HAM 2040

Eye Round

The Eye Round is prepared from the Outside (item 2030) by following the natural seam between the Outside Flat (M. gluteobiceps) and the Eye Round (M. semitendinosus) separating the two muscles.

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Outside Flat — AUS-MEAT beef cut HAM 2050HAM 2050

Outside Flat

Outside Flat is prepared from an Outside (item 2030) by the removal of the Outside Flat along the natural seam between the Eye Round (M. semitendinosus) and the Outside Flat (M. gluteobiceps).

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Thick Flank — AUS-MEAT beef cut HAM 2060HAM 2060

Thick Flank

Thick Flank is removed along the natural seams between the Topside and Silverside. The patella, joint capsule and surrounding connective tissue are removed.

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Knuckle — AUS-MEAT beef cut HAM 2070HAM 2070

Knuckle

Knuckle is prepared from a Thick Flank (item 2060) by removing the cap muscle (M. tensor fasciae latae) and associated fat and subiliac lymph node.

Full details
Striploin — AUS-MEAT beef cut HAM 2140HAM 21402140–43

Striploin

Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank. The Flank is removed at a specified distance from the eye muscle (M. longissimus dorsi) at both cranial and caudal ends.

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Tenderloin — AUS-MEAT beef cut HAM 2150HAM 2150

Tenderloin

Tenderloin is prepared from the Hindquarter and is removed in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium. The side strap muscle (M. psoas minor) remains attached.

Full details
Tenderloin Side Strap Off — AUS-MEAT beef cut HAM 2160HAM 2160

Tenderloin Side Strap Off

Tenderloin (item 2150) is further trimmed by the removal of the side strap (M. psoas minor).

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Butt Tenderloin — AUS-MEAT beef cut HAM 2170HAM 2170

Butt Tenderloin

Butt Tenderloin is the portion of the Tenderloin remaining on the lateral surface of the ilium after the separation of the Short Loin.

Full details
Sirloin Butt — AUS-MEAT beef cut HAM 2081HAM 2081

Sirloin Butt

Sirloin Butt is prepared from a Hindquarter by a cut commencing at the subiliac lymph node to a point cranial to the acetabulum to the ischiatic lymph node and the ventral portion of the Flank. The Loin (cranial end) is separated from the Hindquarter by a cut at the lumbosacral junction in a straight line cranial to the tuber coxae to the ventral portion of the Flank. The ventral portion of the tail (Flank) is removed by a cut medial to and removing the subiliac lymph node.

Full details
Rump — AUS-MEAT beef cut HAM 2090HAM 2090

Rump

Rump is prepared from a Sirloin Butt (item 2081) by the removal of the abdominal muscles from the tail (flank) leaving the M. tensor fasciae latae in situ.

Full details
D-Rump — AUS-MEAT beef cut HAM 2100HAM 2100

D-Rump

D-Rump is prepared from a Rump (item 2090) by the removal of the tail (Flank) by a cut following the natural seam between the M. tensor fasciae latae and the M. gluteus medius removing all of the tail from the lateral surface.

Full details
Rostbiff — AUS-MEAT beef cut HAM 2110HAM 2110

Rostbiff (Eye of Rump (2093))

Rostbiff is prepared from a Rump (item 2090) by the removal of M. tensor fasciae latae, M. gluteobiceps and the M. sacrocaudalis along the natural seam. The periosteum and associated fats are removed.

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Bottom Sirloin — AUS-MEAT beef cut HAM 2130HAM 2130

Bottom Sirloin

Bottom Sirloin is prepared from the remaining portion of tail (Flank) from the Sirloin Butt (item 2081) after the removal of the Top Sirloin (item 2120).

Full details
Rump Cap — AUS-MEAT beef cut HAM 2091HAM 2091

Rump Cap

Rump Cap is prepared from a Rump (item 2090) by removal of the cap muscle (M. gluteobiceps) along the natural seam.

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Tri-Tip — AUS-MEAT beef cut HAM 2131HAM 2131

Tri-Tip (Bottom Sirloin Triangle)

Bottom Sirloin Triangle Tip (Tri-Tip) is the portion of the triangle shape muscle (M. tensor fasciae latae) separated from the Rump (item 2090) along the natural seam between the M. tensor fasciae latae and the M. gluteus medius muscles.

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Thin Flank — AUS-MEAT beef cut HAM 2200HAM 2200

Thin Flank

Thin Flank is prepared from a Hindquarter by a cut commencing at the superficial inguinal lymph node, bisecting the M. rectus abdominis and following the contour of the hip, and continuing to the specified rib and following the contour of the rib to the ventral edge. The connective tissue (linea alba) on the ventral edge is removed.

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Photo not shown in the guide

HAM 2201

Thin Flank Meat

Thin Flank Meat is the remaining portion after the removal of the Flank Steak.

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Flank Steak — AUS-MEAT beef cut HAM 2210HAM 2210

Flank Steak

Flank Steak is prepared from a Thin Flank and is the flat lean fleshy portion of the M. rectus abdominis, and is further prepared by stripping the serous membrane and connective tissue from the muscle.

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Internal Flank Plate — AUS-MEAT beef cut HAM 2203HAM 2203

Internal Flank Plate

Internal Flank Plate is prepared from the Thin Flank and is the thickest portion of the M. obliquus internus abdominis muscle. All visual fat is removed.

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External Flank Plate — AUS-MEAT beef cut HAM 2204HAM 2204

External Flank Plate

External Flank Plate is prepared from a Thin Flank by the removal of the M. obliquus externus abdominis. All covering fat and accessible internal pockets of fat are removed.

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Inside Skirt — AUS-MEAT beef cut HAM 2205HAM 2205

Inside Skirt

Inside Skirt (M. transversus abdominis) is located on the inside of the abdominal wall of the Hindquarter and extends to the Naval End portion of the Brisket. The peritoneum and fat flakes are removed.

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Flap Meat — AUS-MEAT beef cut HAM 2206HAM 2206

Flap Meat

Flap Meat is prepared from the Internal Flank Plate (item 2203). The thin tapered ends of the muscle are trimmed.

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Flank Plate Steak Tip — AUS-MEAT beef cut HAM 2207HAM 2207

Flank Plate Steak Tip

Flank Plate Steak Tip is prepared from a Thin Flank (item 2200) and consists of the M. obliquus internus and M. obliquus externus abdominis which are removed from the Thin Flank in one piece. The thin tapered ends of the muscles are trimmed and the thick fleshy portion is retained. All covering fat and accessible internal pockets of fat are removed.

Full details
Thin Skirt — AUS-MEAT beef cut HAM 2190HAM 2190

Thin Skirt (Outside Skirt)

Thin Skirt is the costal muscle portion of the diaphragm. All white tendinous tissue not covering lean red muscle is removed.

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Thick Skirt — AUS-MEAT beef cut HAM 2180HAM 2180

Thick Skirt (Hanging Tender)

Thick Skirt is the lumbar portion of the diaphragm. All connective tissue, membrane and fat are removed.

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Rib Set — AUS-MEAT beef cut HAM 2223HAM 22232220–25

Rib Set

Rib Set is prepared from a Forequarter (item 1063) with the Brisket and Shin removed by a cut between the specified ribs following the contour of the rib to the Brisket removal line. The Rib Set is prepared by the removal of all bones, ligamentum nuchae, scapular and scapula cartilage.

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Spencer Roll — AUS-MEAT beef cut HAM 2233HAM 22332230–34

Spencer Roll

The boneless Spencer Roll is prepared from a Ribset (item 2223). The Rib Ends are removed at a specified distance from the eye muscle (M. longissimus dorsi). Intercostal muscles are removed.

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Cube Roll — AUS-MEAT beef cut HAM 2244HAM 22442240–44

Cube Roll (Rib Eye Roll)

Cube Roll is prepared from a Forequarter (item 1063) and consists of the M. longissimus dorsi and associated muscles underlying the dorsal aspect of the ribs (caudal edge of the 4th rib to the 13th rib inclusive).

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Short Rib Meat — AUS-MEAT beef cut HAM 2465HAM 2465

Short Rib Meat

Short Rib Meat is the thickest portion of the M. serratus ventralis covering the 5th to the 8th ribs and following the dorsal cutting line of the Brisket. Short Rib Meat can be prepared from any portion of the serratus muscle and cut to any specific size as agreed between buyer and seller. All visual fat is removed.

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Rib Cap — AUS-MEAT beef cut HAM 2470HAM 2470

Rib Cap

Rib Cap is prepared from the Rib Cover (M. trapezius) and a portion of the (M. latissimus dorsi) removed along the natural seam and is the lateral surface covering of the Cube Roll. Where specified all visual fat, membrane and associated tissue are removed from the meat surface.

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Chuck Rib Meat — AUS-MEAT beef cut HAM 2640HAM 2640

Chuck Rib Meat

Chuck Rib Meat is prepared from a Chuck (item 2260) and is the portion of the M. serratus ventralis muscle remaining over the ribs after removal of the Chuck Roll and is a wedge shape.

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Chuck Meat Square — AUS-MEAT beef cut HAM 2645HAM 2645

Chuck Meat Square

Chuck Meat Square is prepared from a Chuck (item 2260) and is a portion of rib meat (M. serratus ventralis and M. rectus thoracis) remaining after the removal of the Chuck Roll.

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Rib Meat Square — AUS-MEAT beef cut HAM 2650HAM 2650

Rib Meat Square

Rib Meat Square is the caudal portion of rib covering from the 5th to the 8th rib and consists of a portion of the M. latissimus dorsi and M. serratus ventralis. The M. cutaneous trunci and external fat surface are removed.

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Chuck and Blade — AUS-MEAT beef cut HAM 2250HAM 22502250–52

Chuck and Blade

Chuck and Blade is prepared from a Forequarter by the removal of the caudal portion of ribs and following the specified rib. The Brisket is removed along the cropping line. The Shin is removed along with all bones cartilage, tendons, ligamentum nuchae and lymph nodes.

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Chuck — AUS-MEAT beef cut HAM 2260HAM 22602260–62

Chuck

Chuck is prepared from a Forequarter by the removal of the Rib Set (item 2223) at the specified rib number. The Brisket is removed along the cropping line. The Shin, Blade, Chuck Tender is removed along with all bones cartilage, tendons, ligamentum nuchae and lymph nodes.

Full details
Chuck - Square Cut — AUS-MEAT beef cut HAM 2270HAM 22702270–72

Chuck - Square Cut

Chuck – Square Cut is prepared from the Chuck (item 2260) by the removal of the neck portion by a straight cut at right angles at the junctions of the 7th cervical and 1st thoracic vertebra.

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Chuck Roll — AUS-MEAT beef cut HAM 2275HAM 22752275–77

Chuck Roll

Chuck Roll is prepared from a Chuck (item 2260) by the removal of the neck between the 5th and 6th cervical vertebra parallel to the caudal cutting line. The ventral cutting line is approximately 75mm from the eye muscle (M. longissimus dorsi) and parallel to the vertebral column to the 1st rib. The M. trapezius and the M. rhomboideus are removed and the undercut (M. subscapularis) remains firmly attached.

Full details
Chuck Roll - Long Cut — AUS-MEAT beef cut HAM 2289HAM 2289

Chuck Roll - Long Cut

Chuck Roll - Long Cut is prepared from a Forequarter after the removal of the Brisket and Ribs Prepared. The ventral cutting line is approximately 75mm from the eye muscle (M. longissimus dorsi) and parallel to the vertebral column. The Neck is removed by a straight cut parallel to the caudal cutting line between the 3rd and 4th cervical vertebrae. The M. trapezius and the M. rhomboideus are removed and the undercut (M. subscapularis) remains firmly attached.

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Chuck Eye Roll — AUS-MEAT beef cut HAM 2268HAM 2268

Chuck Eye Roll

Chuck Eye Roll is prepared from the Chuck Roll (item 2275) by removing a portion of the M. serratus ventralis at approximately 75mm from the ventral edge and cut parallel to the vertebral column.

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Chuck Eye Log — AUS-MEAT beef cut HAM 2264HAM 2264

Chuck Eye Log

Chuck Eye Log is prepared from a Chuck Eye Roll (item 2268) and is the remaining eye muscle mass after the removal of rib meat at the ventral edge of the eye meat and parallel to the chine edge. The dorsal portion of the hump (M. rhomboideus) is removed by a straight cut parallel to the ventral edge.

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Neck — AUS-MEAT beef cut HAM 2280HAM 2280

Neck

Neck is prepared from a bone-in Neck (item 1630). Bones, cartilage, exposed tendons and ligamentum nuchae are removed.

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Chuck Crest — AUS-MEAT beef cut HAM 2278HAM 2278

Chuck Crest

The Chuck Crest is derived from a Forequarter and is the predominant portion of the M. rhomboideus muscle which is located on the dorsal edge of the Chuck and Neck.

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Intercostals — AUS-MEAT beef cut HAM 2430HAM 2430

Intercostals (Rib Fingers)

Intercostal muscles are derived from and in between the ribs of the Hindquarter and Forequarter. Specific primals can also be used to prepare Intercostals. Where a complete (or portion) of the intercostal muscle is packed, the specification must describe the method of identifying that portion as being incomplete i.e. portion, pieces, small etc.

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Brisket — AUS-MEAT beef cut HAM 2323HAM 23232320–23

Brisket

Brisket is prepared from a 13 rib Forequarter (item 1063) by a straight cut which commences at the junction of the 1st rib and 1st sternal segment to the reflection of the diaphragm at the 11th rib and continuing to the 13th rib. All bones and cartilage are removed. The fatty tissue medial to the pectoral muscles is removed. The white fibrous tissue on the ventral edge (linea alba) is removed.

Full details
Brisket Point End — AUS-MEAT beef cut HAM 2332HAM 23322330–33

Brisket Point End

Brisket Point End is prepared from a Brisket (item 2323) by the removal of the Navel End and following the caudal edge of the specified rib.

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Brisket Navel End — AUS-MEAT beef cut HAM 2342HAM 23422340–45

Brisket Navel End

Brisket Navel End is prepared from a Brisket (item 2323) by the removal of the Point End and following the caudal edge of the specified rib.

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Short Plate — AUS-MEAT beef cut HAM 2346HAM 23462346–49

Short Plate

Short Plate is prepared from a Forequarter and comprises Rib Ends and Brisket Navel End in one piece. Short Plate can be prepared to 5 or 8 ribs and the dorsal cutting line can vary or as agreed between buyer and seller. All bones and costal cartilage are removed.

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Brisket Point End - Deckle Off — AUS-MEAT beef cut HAM 2353HAM 23532350–53

Brisket Point End - Deckle Off

Brisket Point End Deckle Off is prepared from a Brisket (item 2323) by the removal of the Navel End portion following the caudal edge of the specified rib. The Deckle is removed from the Point End along the natural seam together with associated fat and intercostals. The fatty tissue located between the pectoral muscles is completely removed.

Full details
Brisket Pieces - Deckle — AUS-MEAT beef cut HAM 2326HAM 2326

Brisket Pieces - Deckle

Brisket Pieces are prepared from a Brisket Point End and/or Navel End after removal of the Deckle (M. serratus ventralis). Brisket Pieces can comprise any or all of the muscles that comprise the Brisket. The required pieces/portions are trimmed as specified between the buyer and seller.

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Brisket Point End Plate — AUS-MEAT beef cut HAM 2327HAM 2327

Brisket Point End Plate

Point End Plate is the M. pectoralis superficialis muscle and is prepared from a Brisket Point End Deckle Off (item 2353) by separating the M. pectoralis profundus and the M. pectoralis superficialis.

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Brisket Point End - Pectoral — AUS-MEAT beef cut HAM 2328HAM 2328

Brisket Point End - Pectoral

Pectoral is the M. pectoralis profundus muscle and is prepared from a Point End Deckle Off (item 2353) by separating the M. pectoralis profundus and the M. pectoralis superficialis.

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Chuck Tender — AUS-MEAT beef cut HAM 2310HAM 2310

Chuck Tender

Chuck Tender is a conical shape muscle lying lateral to the blade bone on the cranial side of the blade ridge and is removed from the Forequarter following the natural seam.

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Blade — AUS-MEAT beef cut HAM 2300HAM 2300

Blade (Clod)

Blade is prepared from a Forequarter by following the natural seam between the ribs and the scapular (M. latissimus dorsi) and overlying muscle (M. trapezius) and the underlying muscle (M. serratus ventralis). The Blade lies caudal to the humerus and below the spine of the scapula and comprises of a large portion of the triceps group of muscles.

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Bolar Blade — AUS-MEAT beef cut HAM 2302HAM 2302

Bolar Blade

Bolar Blade is prepared from the Blade (item 2300) by the removal of the M. infraspinatus and M. trapezius lying caudal to the humerus, the Bolar Blade includes a large portion of the triceps group of muscles.

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Oyster Blade — AUS-MEAT beef cut HAM 2303HAM 2303

Oyster Blade

Oyster Blade is prepared from a Blade (item 2300) by the removal of the Bolar Blade (triceps group) along the natural seam from the M. infraspinatus.

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Blade Undercut — AUS-MEAT beef cut HAM 2304HAM 2304

Blade Undercut

Blade Undercut is prepared by removing the M. subscapularis from the medial surface of the scapular bone. The muscle consists of 3 parts and is trimmed to the required specification.

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Shin / Shank (Forequarter / Hindquarter) — AUS-MEAT beef cut HAM 2360HAM 2360

Shin / Shank (Forequarter / Hindquarter)

Shin/Shank is prepared from the muscles of the fore and hind legs, namely the extensor and flexor group of muscles. In addition, the Shin/Shank pack can include the Heel Muscle (M. gastrocnemius).

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HAM 2365

Shin – Special Trim

Shin-Special Trim is derived from Shin/Shank (item 2360) and is prepared into individual muscles or specified muscle groups. The maximum tendon length on all muscles is 15mm, which may be measured from either end of the muscle. Muscle grouping is identified in the following manner: Group A - Hindquarter Extensor Group. Group B - Heel Muscle. Group C - Conical Muscle (M. biceps brachii) Group D - Hindquarter Flexor Group. Group E - Forequarter Extensor Group. Group F - Forequarter Flexor Group.

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Neck Chain — AUS-MEAT beef cut HAM 2460HAM 2460

Neck Chain

Neck chain (M. longus colli) muscle is the thin muscle prepared from the Forequarter by removing from the ventral aspect of the cervical and thoracic vertebrae up to the 6th rib in one piece.

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Sourced from the AUS-MEAT Beef Cuts guide

Cut names, descriptions and HAM item numbers are reproduced from the AUS-MEAT Beef Cutspublication (ISBN 0 9578793 69) and are subject to the copyright of AUS-MEAT Limited. All beef we supply is 100% Australian, processed in our HACCP-certified, export-accredited Melbourne facility to your specification.

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Frequently Asked Questions

What is a HAM number?
HAM — the Handbook of Australian Meat — is AUS-MEAT's international guide to the cuts of Australian red meat. Every cut carries a universal four-digit HAM item number from the same code set as the UNECE international cut codes, so a buyer and a supplier anywhere in the world can agree on exactly the same piece of meat: HAM 2090 is always the rump, and HAM 2150 is always the tenderloin.
How many beef cuts are listed in this guide?
This reference lists 92 Australian beef cuts — 26 bone-in and 66 boneless. Each entry gives the cut's HAM item number, how the cut is prepared, and its points requiring specification.
Are HAM numbers the same as UNECE cut codes?
Yes. The HAM item numbers in this guide use the same code set as the UNECE international cut codes, which is why an exporter and an importer in different countries can agree on exactly the same piece of meat by quoting the HAM number alone.
How do I order a specific beef cut?
Quote the HAM item number or the cut name, then tell us your pack format and volume. All beef we supply is 100% Australian, processed to your specification at our HACCP-certified, export-accredited Melbourne facility, in carton, pallet, container, or retail-ready portioned packs.

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