This document provides information about beef cuts from the hindquarter of cattle. It begins by listing contact information and tax IDs for meat export companies in Kazakhstan, Ukraine, Georgia, and Turkey. It then provides descriptions and images of various beef cuts that can be obtained from the hindquarter, including the hip, loin, flank, and round primal cuts and related subprimal and retail cuts. Specific muscles, bones, and portions are defined for each cut.

1. HILAL GROUPIIN/BIN: 110640005966 Export cod : KZ A.05/W-0318/E
Address: Puskini 31 / A Kazakhstan / Almaty
Tax ID : 38605247 Export Cod UA10038605247 Boradyanskiy Reyon Selo Lubyanka Ulitsa Çkalova 39/2 Kiev /Ukrania
Tax ID : 405169035 Address : Nadzaladevi Tsabadze No 19 Tiblis/Georgia
Tax number : 7040119762 Trade register number : 05/48960/48616 Adress: Karagöz Mahallesi Behram Sokak No 31/2 Şahinbey/ Gaziantep/ TURKEY.
Kazakhstan, Ukraine, Georgia beef
catalog & industry classifications

2. Beef Hind Quarter
The hindquarter is the posterior portion of the beef side which is separated
from the front quarter by a cut passing between the 12th and 13th rib.
The hindquarter is prepared from the carcass 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.
Hip
The hip is that portion of the hind quarter which is separated from the loin by a straight cut which
passes in front of (anterior to) the rump knuckle bone (head of the femur/acetabulum) thereby
cutting the pelvic bone (as coxae) into approximately two equal part.
Loin
The short loin is the anterior portion of the loin which is separated from the sirloin by a straight cut
which passes at a point immediately in front of (anterior to) the pin bone (ilium or tuber coxae.
The sirloin is the posterior portion of the loin which is separated from the short loin by a straight cut
which passes at a point of (anterior to) the pin bone (ilium or tuber coxae.
Flank
The flank is that portion of the hind quarter which is separated from the loin by a straight cut
passing approximately parallel to the lumbar back bones (lumbar vertebrae) beginning in close
proximity to or through the flank lymph node (prefemoral) and from the plate by a cut passing
between the 12th and 13th rib and cartilage.

3. Hip
Hindquarter Sides of beef are produced by splitting the carcass down the back
exposing the spinal groove of the length of either side. Each side of beef produces a
hindquarter and forequarter. The hindquarter is the posterior portion of the beef side
which is separated from the front quarter by a cut passing between the 12th and 13th
rib.
Beef Bones – Femur Bone
This is the hindquarter hip bone. The purchaser may discuss how much meat needs to
be trimmed from the bone.
Beef Bones – Hindshank Bone
This is the hindquarter leg bone.
The purchaser may discuss how much meat needs to be trimmed from the bone.
Beef Round, Primal Hip
This bone in primal cuts is generated from the hindquarter of the carcass after the
separation of loin and flank. This item consists of four major sub primal cuts consisting
of inside round, outside round, knuckle, and shank.

4. Beef Round, Boneless Hip
This cut is generated the from the primal hip after removal of shank, knuckle and
bones such as aitch bone, femur bone and shank bone.
a Beef Round, Pelvic Bone
This bone consists of aitch bone (rump bone) and pin bone.
This bone is connected to the round bone (femur bone) and sacrum.
bBeef Round, Patella
This bone is generated from the top (caudal) of the knuckle near the shank.
The item is removed from the knuckle around the edge of the bone. This bone is also
called the knee cap.
Beef Round, Primal Hip Shank Off
This cut is generated from the primal hip (158) after the removal of the shank.
The shank is removed by a cut through the stifle joint along the natural seam between
the heel muscle and hindshank.

5. c Beef Round, Baron Of Beef Bone-In
This cut is generated from primal hip that has heel muscle, shank, and knuckle
removed. This cut has the femur bone attached.
b Beef Round, Ponderosa Hip Handle On
This cut is generated from the primal hip. The hindshank and heel muscle are
partially removed from the shank bone forming a handle free of lean.
c Beef Round, Hindshank Bone-In
This cut is the shank meat and shank bone attached. The shank is separated from
the primal hip at the stifle joint along the natural seam between the heel and
hindshank.
Beef Round, Knuckle (Tip)
This cut is separated from the inside round and outside round through the natural
seam. The patella, joint capsule and surrounding connective tissue are removed.
It is also called sirloin tip or thick flank.

6. a Beef Round, Knuckle (Tip) Peeled
This cut is generated from 167 knuckle by the removal of triangular-shaped smaller
outer muscle (Tensor fasciae latae), fat and skin tissue. This can be further broken
into eye of sirloin tip (Vastus lateralis) and sirloin tip with eye removed.
Beef Round, Inside Round
This boneless portion of the round located inside (medial side) of the leg is
separated from the outside round by cutting lengthwise along the natural seam.
This cut is also called top round or topside.
a Beef Round, Inside Round Cap Removed
This cut is generated from 168 inside round by the removal of Gracilis muscle and
the loose side Pectineus and Sartorius muscles (169B). A small amount of surface
fat will remain.
b Beef Round, Inside Round Cap
This cut is generated from the inside round
This cut is the muscle (Gracilis) that was separated along the natural seam from the
top inside round.

7. .
Beef Round, Outside Round Gooseneck
This cut is the boneless portion of the round located outside (lateral side) of the
leg (femur bone), which is separated from 168 inside round.
Achilles tendon can be either retained or removed
a Beef Round, Outside Round (Heel Out)
This cut is generated from 170 outside round by the removal of heel muscle
(Gastrocnemius). Outside flat and eye of round are attached.
b Beef Round, Outside Round Flat
This is the single muscle (Biceps femoris) which can be generated from 170A
outside round by the removal of 171C eye of round. Silver skin and connective
tissues can be removed or retained. It is also called bottom round or bottom flat.
c Beef Round, Eye Of Round
This cut can be generated from 170A outside round by the removal of 171B outside
flat. This is a cylindrical-shaped, single muscle (Semitendinosus) inside the hind
leg. Exterior fat and membrane can be either removed or retained.

8. f Beef Round, Outside Round Heel
This is the muscle (Gastrocnemius) that surrounds the knee joint at the lower part
of the femur. The Superficial digital flexor is attached.
g Beef Round, Super Digital Flexor Muscle
This is the single muscle (Superficial digital flexor) which is located inside 171F
heel muscle. A cut is made from the lower portion to the upper portion of the heel
along the muscle that extends to the Achilles tendon. It is also called the rat tail.
h Beef Round, Shin Shank (Bubble Meat)
This cut is generated by the separation of shank bone. This cut is the muscle that
is positioned along the fibula of the hind leg.

9. Loin
Beef Loin, Full Loin
This is a portion of hindquarter which is separated from the primal flank, the
knuckle and the primal round by a cut which passes in front of (anterior to) the
rump knuckle bone (head of the femur/acetabulum) thereby cutting the pelvic
bone (os coxae) into approximately two equal parts.
Beef Loin, Pso Short Loin 0x1
This cut is the anterior portion of the loin which is separated from the top sirloin
butt by a straight cut which passes at a point immediately in front of (anterior to)
the pin bone (ilium or tuber coxae). Two major sub-primal cuts from this cut are
tenderloin and strip loin.
Beef Loin, Pso Strip Loin Bone In 2x2
This is the portion of short loin from which the tenderloin is removed.
It contains the 13th rib and 1st-5th lumbar bones.
Beef Loin, Steak Tail (Loin Tail)
This cut may include both the Obliquus abdominis internus and Obliquus
abdominis externi muscles that are adjacent to the flap meat.

10. Beef Loin, Pso Strip Loin Boneless 2x2
This cut is generated from 175 strip loin. The tail is trimmed at a predetermined
point that extends from the eye of the strip loin. Rib finger meat and chain meat
are either removed or retained.
Beef Loin, Pso Strip Loin Boneless
Steak Ready (Backstrap Off )
This cut is generated from 180 strip loin after the removal of backstrap
(supraspinous ligament). The tail is trimmed at a predetermined point that
extends from the eye of the strip loin.
Beef Loin, Full Sirloin (Tenderloin Attached)
This cut is the posterior portion of the loin which is separated from the short loin
by a straight cut which passes at a point immediately in front of (anterior to) the
pin bone (ilium or tuber coxae). This cut is inclusive of the butt tenderloin
Beef Loin, Top Sirloin Butt, Boneless
This cut is generated from 181A top sirloin after the removal of bones and the
associated cartilages. This is the muscle located at 6th lumbar bone – 5th sacrum
bone. Heavy connective tissue is removed.

11. b Beef Loin, Top Sirloin Butt Boneless,
Cap Off (Top Butt)
This cut is generated from 184 top sirloin butt after the removal of cap and all other
muscles except the Gluteus medius. Chicken muscle (Gluteus accessorius), which
is small sinewy muscle located on the underside of the sirloin, is removed. Wedge
fat is removed.
d Beef Loin, Top Sirloin Cap (Bottom Butt)
This is the culotte muscle (Biceps femoris) from 184 top sirloin butt produced by
the removal of the main muscle, following the natural seam. Silver skin is removed.
Exterior fat and membrane can be either removed or retained.
a Beef Loin, Bottom Sirloin Butt, Flap Meat,
Boneless This cut is the single muscle on the inner surface of the bottom
sirloin butt. It extends into the loin wing. Surface fat and sinew are completely
removed.
Small pieces of flake fat and some connective tissue may remain.
b Beef Loin, Bottom Sirloin Butt, Ball Tip, Boneless
This cut is a single dome-shaped muscle that is generated from bottom sirloin butt
from which 185A flap meat and 185C tri tip are separated. It consists of the muscle
system continuing from the knuckle. This cut is lean with almost no outside fat.

12. c Beef Loin, Bottom Sirloin Butt Tri-Tip Boneless
This cut is a muscle portion (Tensor fasciae latae) of bottom sirloin butt. The
boneless tip is separated from the ball tip and the flap meat through the natural
seam. All connective tissue and cartilage is removed. Fat cover is left on the
underside.
d Beef Loin, Bottom Sirloin Butt, Tri-Tip Boneless
Trimmed This is described as 185C (Tensor fasciae latae) of the bottom
sirloin butt except it is trimmed practically free of fat.
Beef Loin, Tenderloin, Full
This cut is a cylindrically-shaped muscle located on the inside (ventral side) of
the lumbar vertebrae and the lateral surface of the ilium.
The side muscle (Psoas minor) remains attached.

13. a Beef Loin, Tenderloin, Side Muscle On
This cut is similar to 189 full tenderloin except that most surface fat is
removed. The side muscle (side seam) that lies adjacent to the main tenderloin
muscle is attached. This cut is often referred to as PSMO (Peeled, side muscle-
on).
Beef Loin, Tenderloin, Side Muscle Off
This cut is similar to 189A tenderloin except that the side muscle (side seam)
Psoas minor is removed
a Beef Loin, Tenderloin, Skinned Denuded
This cut is generated from 189A or 190 tenderloin except that the side muscle,
fat and silver skin is removed.
a Beef Loin, Tenderloin Butt, Defatted
This cut is the portion of the tenderloin remaining on the lateral surface of the
ilium after the separation of the short loin. The surface and wing fat is almost
completely trimmed out.

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Flank
Beef Flank, Flank Steak
This cut is generated from the primal flank. It is the oval plate
(Rectus abdominis) located toward the abdominal incision line from the 3rd to
6th lumbar vertebra.
Rose Meat
The Cutaneous trunci
that spans the shoulder to the flank. The meat has a pale light
international confirmation code
KZ A.05/W-0318/E / EC.X-Deuc.0113
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Flank
Beef Flank, Flank Steak
This cut is generated from the primal flank. It is the oval plate-shaped muscle
(Rectus abdominis) located toward the abdominal incision line from the 3rd to
6th lumbar vertebra.
Rose Meat
Cutaneous trunci or rose meat is a thin muscle on the outside of the carcass
that spans the shoulder to the flank. The meat has a pale light-red colour.
international confirmation code
Deuc.0113 GE405169035 / UA10038605247
Phone +77272734973 +903422325046
http://hilalmeatkz.wix.com/hilalgruopcompanies
www.halaldamu.kz Skype: hilalcasing1968
Flank
Beef Flank, Flank Steak
Rose Meat
or rose meat is a thin muscle on the outside of the carcass