Consists of a 10 rib hindquarter, after the removal of the flank and the portion of plate corresponding to the last 10 ribs. Made up of the following cuts: striploin, fillet/ tenderloin, rump, knuckle, topside/inside, eyeround, flat, leg of beef and shank. embraces the dorsolumbar, sacral-coxal, femoral and tarsal-tibial regions.