Obtained by transversely cutting side between the 10 th and 11th dorsal vertebrae. The skeletal components are 6 lumbar vertebrae, sacrum, 2 coccygeal vertebrae, os coxae, femur, tibia, patella and tarsal bones.
Cuts
Hindquarter 3 Ribs
CODE 1003
Striploin, fillet/tenderloin, rump, tail of rump, flank, eyeround, flat, knuckle, topside/ inside, leg of beef and shank.
