2990:
1449:
2043:
1190:
775:
4906:
3434:
4299:
5357:
133:
36:
4165:
2501:
3001:
5350:
4920:
4856:
4682:
4419:
2795:
1783:
800:
carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the US, with the exception of the "round" which is called the "hip". The
British designation 'rump' is also
976:. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, combined with a new interest in these cuts' natural leanness, has increased the price of the flank steak.
1202:
5143:
737:
and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
1206:
1209:
972:, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and
4894:
standard formalizes internationally agreed upon specifications written in a consistent, detailed and accurate manner using anatomical names to identify cutting lines.
1793:
5037:
1193:
1198:
1195:
1194:
1196:
1208:
1205:
1203:
5111:. United Nations. Economic Commission for Europe. Working Party on Agricultural Quality Standards (Ed. 2004 ed.). New York: United Nations.
1647:
740:
Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as
3048:
1459:
322:
4554:
1207:
1200:
1197:
1797:
1790:
1578:
1557:
1547:
1457:
1452:
1199:
6319:
5148:
1204:
1465:
1791:
1461:
5175:
1795:
5103:
5085:
4625:
1794:
1796:
1463:
1462:
787:
1466:
1201:
789:
6314:
4990:
3662:
1210:
1792:
100:
6323:
6309:
1788:
1464:
778:
1798:
1454:
788:
72:
786:
1455:
780:
6292:
5116:
854:
is used primarily for stews and soups; it is not usually served any other way because it is the toughest of the cuts.
782:
781:
119:
5041:
1453:
6262:
785:
79:
1460:
1010:
often translated as short ribs, but also sold as long, thin strips of ribs. Chuck ribs, flanken style (cross-cut).
784:
4911:
3993:
3878:
3749:
3631:
3482:
1789:
708:
4427:
1456:
5438:
4948:
1458:
57:
1120:
a long, thin cut that lies just under the skin and runs from the lower part of the ribs to belly–or flank area
86:
783:
779:
3289:
53:
17:
1786:
818:
steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for ground beef.
3412:
3019:
1762:" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and
1467:
68:
5726:
5168:
1787:
597:
6003:
5038:"Cuts of Beef Served in Brazilian Steakhouses « « RodizioDirectory.Com RodizioDirectory.Com"
5898:
6267:
6145:
4619:
3271:
3140:
357:
222:
5978:
6170:
46:
5784:
5716:
5475:
1891:
is considered the cheapest piece of beef; it is used in certain styles of sausages such as the
6348:
6135:
5161:
6160:
5908:
5811:
5535:
4933:
3259:
933:
733:, pieces of meat initially separated from the carcass. These are basic sections from which
362:
352:
195:
3169:
8:
6098:
5918:
5798:
701:
655:
257:
247:
93:
4869:
Please expand the section to include this information. Further details may exist on the
909:, which is less tender than short loin, but more flavorful, can be further divided into
5923:
5823:
5640:
5585:
5431:
5230:
5082:
2569:
1867:
670:
617:
587:
342:
5670:
5337:
5223:
5122:
5112:
3099:
1530:
945:
895:
519:
5016:
2989:
6287:
6140:
6063:
5853:
5838:
4938:
4870:
665:
1774:" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
6210:
6165:
6110:
5863:
5833:
5660:
5620:
5264:
5213:
5089:
4968:
3146:
1824:
937:
928:, which is the most tender, can be removed as a separate subprimal, and cut into
925:
796:
The following is a list of the
American primal cuts, and cuts derived from them.
755:
627:
544:
474:
367:
327:
272:
237:
212:
5144:
Agence canadienne d'inspection des aliments - Boeuf - Manuel de coupes de viande
2042:
1756:
Beef is classified according to different parts of the cow, specifically "chest
6231:
6155:
6028:
5893:
5848:
5769:
5520:
5465:
5327:
5293:
5286:
5014:
3044:
914:
694:
489:
392:
377:
347:
297:
207:
5101:
1854:
steak') considered to be the basic form of steak in Dutch and
Belgian cuisine.
6342:
6277:
6241:
6215:
6195:
6175:
6130:
5973:
5625:
5590:
5480:
5424:
5276:
5240:
4080:
3586:
3555:
3451:
1801:
1563:
873:. The remainder is usually ground, as it is typically a tough and fatty meat.
746:
in the US is from a significantly different part of the carcass than
British
524:
499:
407:
397:
287:
282:
267:
217:
5126:
1833:
in Dutch. It tends to be cut slightly smaller than its
American counterpart.
1443:
6125:
6048:
6018:
5993:
5988:
5968:
5858:
5736:
5655:
5565:
5550:
5495:
5490:
5383:
5269:
5252:
5203:
3210:
3026:
2620:
1568:
969:
957:) cuts, which require moist or rare cooking. Some representative cuts are
954:
941:
929:
891:
572:
539:
479:
459:
444:
387:
372:
332:
317:
302:
292:
869:. The navel is the ventral part of the plate and is commonly used to make
861:
is the other source of short ribs, used for pot roasting, and the outside
6246:
6200:
6185:
6150:
6115:
5958:
5948:
5913:
5873:
5828:
5764:
5721:
5711:
5645:
5635:
5630:
5600:
5580:
5555:
5540:
5525:
5470:
5400:
5393:
5312:
5281:
5257:
5218:
5208:
5198:
4925:
3265:
3237:
2739:
2651:
2527:
1888:
1862:
1857:
1841:
1836:
1633:
1605:
1541:
1496:
1475:
965:
958:
910:
899:
862:
840:
811:
680:
675:
637:
549:
534:
529:
509:
494:
464:
454:
449:
412:
382:
252:
242:
227:
3433:
6282:
6205:
6180:
6120:
6105:
6093:
6078:
5983:
5943:
5938:
5754:
5696:
5650:
5615:
5610:
5605:
5570:
5560:
5405:
5388:
5378:
5332:
5317:
5298:
5247:
3222:
3175:
3158:
3111:
2757:
2539:
1896:
1883:
1622:
1519:
887:
858:
851:
822:
730:
722:
607:
514:
484:
469:
312:
182:
177:
172:
6272:
6073:
6058:
6008:
5878:
5806:
5595:
5485:
5235:
4298:
1892:
1851:
1814:
1485:
1000:
the large section of the rib cage including short ribs and spare ribs
986:
973:
826:
815:
592:
504:
307:
167:
132:
5963:
5356:
4845:
964:
The flank is used mostly for grinding, except for the long and flat
35:
6190:
6043:
6033:
5843:
5818:
5731:
5701:
3326:
1589:
870:
844:
660:
622:
612:
582:
577:
337:
5759:
6236:
6088:
6068:
6023:
5933:
5883:
5665:
5575:
5530:
5373:
5322:
5303:
4164:
3354:
3162:
2551:
2500:
1919:
1878:
1819:
1600:
1508:
1375:
918:
906:
836:
830:
742:
632:
554:
402:
232:
5416:
4855:
1827:– considered to be the premium cut, highly prized. It is called
6038:
5888:
5868:
5774:
5706:
5675:
5545:
5349:
5153:
3000:
2782:
1902:
1872:
1655:
1221:
1213:
866:
602:
277:
262:
4991:"What's the Difference Between Beef Back Ribs and Short Ribs?"
961:, eye of round, top round, and bottom round steaks and roasts.
6083:
6013:
5998:
5953:
5928:
5903:
5779:
5746:
5691:
4943:
4891:
3742:
763:
734:
202:
162:
148:
4919:
4418:
2794:
766:(organ meat) or bones without significant muscles attached.
5451:
5447:
4681:
1906:
1809:
1768:(a long piece of meat on the back of the beef back), "neck
1400:
1180:
flank, though it may contain the muscles of other near cuts
953:
The round contains lean, moderately tough, lower fat (less
797:
759:
726:
5105:
Bovine meat : carcases and cuts : UNECE standard
6053:
1444:
Irish, British, Australian, South
African and New Zealand
3394:(Pony 6 ribs, square cut, chuck, middle rib, steak meat)
1905:, though not on the image shown, is used extensively in
136:
Statue of cow with cuts of beef in a
Budapest restaurant
5102:
United
Nations. Economic Commission for Europe (2004).
5015:
Instituto de
Promoción de la Carne Vacuna Argentina.
940:). They can also be cut bone-in to make parts of the
4901:
762:), but can also include other edible flesh, such as
60:. Unsourced material may be challenged and removed.
1421:confluence of short loin, flank and bottom sirloin
1371:confluence of flank, bottom sirloin and rear shank
4846:UNECE standard for bovine meat carcasses and cuts
6340:
4405:
4398:
4391:
4384:
4377:
4370:
4363:
4356:
4349:
4342:
4335:
4328:
4321:
4314:
4307:
1424:
1406:
1392:
1356:
1338:
1320:
1302:
1292:
1282:
1264:
1246:
1228:
5077:
5075:
5073:
5071:
5069:
5067:
5065:
5063:
5061:
5059:
1785:
1451:
1192:
777:
6303:
2971:
2964:
2957:
2950:
2942:
2936:
2930:
2924:
2917:
2911:
2904:
2898:
2892:
2886:
2880:
2872:
2866:
2858:
2852:
2844:
2838:
2830:
2824:
2817:
2810:
2803:
936:or tenderloin steaks, and roasts (such as for
5432:
5169:
4834:
4824:
4814:
4806:
4800:
4792:
4782:
4774:
4766:
4756:
4748:
4740:
4730:
4720:
4710:
4700:
4690:
4667:
4661:
4653:
4647:
4639:
4633:
4611:
4605:
4598:
4592:
4586:
4580:
4572:
4566:
4558:
4546:
4540:
4532:
4526:
4520:
4514:
4506:
4500:
4494:
4488:
4482:
4476:
4468:
4462:
4456:
4450:
4442:
4436:
3419:
3405:
3397:
3389:
3382:
3376:
3366:
3360:
3348:
3340:
3333:
3315:
3309:
3302:
3295:
3282:
3249:
3243:
3231:
3216:
3204:
3196:
3188:
3181:
3152:
3132:
3124:
3118:
3105:
3093:
3085:
3078:
3072:
3066:
3060:
3054:
3038:
3032:
2028:
2020:
2012:
2004:
1996:
1988:
1980:
1972:
1964:
1956:
1948:
1940:
1932:
1769:
1763:
1757:
1742:
1734:
1726:
1719:
1712:
1706:
1698:
1691:
1683:
1675:
1667:
1173:
1163:
1153:
1143:
1133:
1123:
1113:
1103:
1093:
1083:
1073:
1063:
1053:
1043:
1033:
1023:
1013:
1003:
993:
702:
323:Prawn cocktail, steak and Black Forest gateau
5056:
4285:
4278:
4271:
4264:
4257:
4249:
4243:
4236:
4229:
4222:
4215:
4208:
4201:
4194:
4187:
4180:
4173:
4150:
4144:
4136:
4130:
4122:
4116:
4108:
4102:
4094:
4088:
4078:
4072:
4063:
4057:
4049:
4043:
4035:
4029:
4021:
4015:
4007:
4001:
3991:
3985:
3976:
3970:
3962:
3956:
3948:
3942:
3934:
3928:
3920:
3914:
3906:
3900:
3892:
3886:
3876:
3870:
3861:
3855:
3847:
3841:
3833:
3827:
3819:
3813:
3805:
3799:
3791:
3785:
3777:
3771:
3763:
3757:
3747:
3732:
3726:
3718:
3712:
3704:
3698:
3690:
3684:
3676:
3670:
3660:
3654:
3645:
3639:
3629:
3623:
3614:
3608:
3600:
3594:
3584:
3578:
3569:
3563:
3553:
3547:
3538:
3532:
3524:
3518:
3510:
3504:
3496:
3490:
3480:
3474:
3465:
3459:
3449:
3443:
2776:
2770:
2763:
2751:
2745:
2733:
2727:
2721:
2714:
2708:
2702:
2695:
2689:
2683:
2675:
2669:
2663:
2657:
2645:
2639:
2632:
2626:
2614:
2607:
2601:
2594:
2588:
2581:
2575:
2563:
2557:
2545:
2533:
2521:
2515:
2509:
2486:
2471:
2456:
2441:
2426:
2411:
2396:
2381:
2366:
2353:
2340:
2327:
2314:
2301:
2288:
2275:
2260:
2245:
2230:
2215:
2200:
2185:
2170:
2155:
2140:
2125:
2110:
2095:
2080:
3335:Pesce, piccione, campanello, muscolo, gamba
1845:
1828:
5439:
5425:
5176:
5162:
709:
695:
4779:, flat, gooseneck (with eye of round) (8)
2217:Plat de tranche, rond de tranche, mouvant
120:Learn how and when to remove this message
4680:
4417:
4297:
4163:
3432:
2793:
2499:
2046:Brighter colors show more expensive cuts
2041:
1781:
1447:
1188:
814:and roasts (arm or blade), and boneless
773:
769:
131:
4365:Rosbife, acém redondo, vazia, entrecôte
14:
6341:
1070:tri-tip, or the tail of the rump roast
5420:
5157:
437:
432:
4849:
58:adding citations to reliable sources
29:
6324:2008 US beef protest in South Korea
1220:The most important cuts of beef in
985:The most important cuts of beef in
810:The chuck is the source of bone-in
24:
5355:
5348:
1030:strip steak, called NY strip in US
25:
6360:
5446:
5137:
4799:sirloin tip, the section between
1470:British cuts of beef (clickable)
1060:upper portion of small intestines
792:American cuts of beef (clickable)
6263:Bovine spongiform encephalopathy
5183:
4918:
4904:
4854:
3095:Rosa, fesa interna, punta d'anca
2999:
2988:
34:
4912:Agriculture and Agronomy portal
4831:brisket, plate, short ribs (12)
4763:round of beef, eye of round (7)
3276:(flesh from the head of a calf)
2172:Tende de tranche; poire, merlan
839:, primarily used for barbecue,
45:needs additional citations for
5149:French-German butcher glossary
5095:
5030:
5008:
4983:
4961:
4949:Beef alternative merchandising
4316:Coberta do acém, acém comprido
877:
804:
13:
1:
4954:
4753:, inside round, top round (6)
4293:
4251:zrazowa górna i zrazowa dolna
1865:– the best cuts are used for
821:The rib contains part of the
5017:"Principales Cortes Vacunos"
4737:fillet steak, tenderloin (5)
1661:
1184:
1020:T-bone or porterhouse steaks
980:
883:The loin has two subprimals
7:
4897:
4668:
4654:
4640:
4612:
4599:
4587:
4573:
4559:
4547:
4533:
4521:
4507:
4495:
4483:
4469:
4457:
4443:
4145:
4131:
4117:
4103:
4089:
4073:
4058:
4044:
4030:
4016:
4002:
3986:
3971:
3957:
3943:
3929:
3915:
3901:
3887:
3871:
3856:
3842:
3828:
3814:
3800:
3786:
3772:
3758:
3727:
3713:
3699:
3685:
3671:
3655:
3640:
3624:
3609:
3595:
3579:
3564:
3548:
3533:
3519:
3505:
3491:
3475:
3460:
3444:
3362:Pancia di vitello, pancetta
2789:
2428:Tendron, milieu de poitrine
1770:
1764:
1758:
10:
6365:
4789:front and rear leg (9, 14)
4676:
4413:
2979:
1913:
1871:; lesser bits are used in
1751:
1130:sweetbreads (thymus gland)
6255:
6224:
5797:
5745:
5684:
5511:
5504:
5458:
5366:
5346:
5191:
4662:
4648:
4634:
4606:
4593:
4581:
4567:
4541:
4527:
4515:
4501:
4489:
4477:
4463:
4451:
4437:
4159:
4151:
4137:
4123:
4109:
4095:
4079:
4064:
4050:
4036:
4022:
4008:
3992:
3977:
3963:
3949:
3935:
3921:
3907:
3893:
3877:
3862:
3848:
3834:
3820:
3806:
3792:
3778:
3764:
3748:
3733:
3719:
3705:
3691:
3677:
3661:
3646:
3630:
3615:
3601:
3585:
3570:
3554:
3539:
3525:
3511:
3497:
3481:
3466:
3450:
3428:
3391:Taglio reale, polpa reale
2600:5 and 6 together are the
2495:
2037:
2017:(silverside/bottom round)
1895:, though not as the main
754:often refers narrowly to
6268:Beef hormone controversy
6146:Steak and kidney pudding
1804:cuts of beef (clickable)
1777:
1216:cuts of beef (clickable)
968:, best known for use in
358:Steak and kidney pudding
223:Bistecca alla fiorentina
4773:the lower left side of
4747:the upper left side of
4302:Portuguese cuts of beef
3325:anterior and posterior
898:are cut if bone-in, or
758:(sometimes attached to
5899:Calf's liver and bacon
5717:Frankfurter Rindswurst
5360:
5353:
4865:is missing information
4835:
4825:
4815:
4807:
4801:
4793:
4783:
4775:
4767:
4757:
4749:
4741:
4731:
4721:
4711:
4701:
4691:
4686:
4423:
4406:
4399:
4392:
4385:
4378:
4371:
4364:
4357:
4350:
4343:
4336:
4329:
4322:
4315:
4308:
4303:
4286:
4279:
4272:
4265:
4258:
4250:
4244:
4237:
4230:
4223:
4216:
4209:
4202:
4195:
4188:
4181:
4174:
4169:
3438:
3420:
3406:
3398:
3390:
3383:
3377:
3367:
3361:
3349:
3341:
3334:
3316:
3310:
3303:
3296:
3283:
3250:
3244:
3232:
3217:
3205:
3197:
3189:
3182:
3153:
3133:
3125:
3119:
3106:
3094:
3086:
3079:
3073:
3067:
3061:
3055:
3039:
3033:
2972:
2965:
2958:
2951:
2943:
2937:
2931:
2925:
2918:
2912:
2905:
2899:
2893:
2887:
2881:
2873:
2867:
2859:
2853:
2845:
2839:
2831:
2825:
2818:
2811:
2804:
2799:
2777:
2771:
2764:
2752:
2746:
2734:
2728:
2722:
2715:
2709:
2703:
2696:
2690:
2684:
2676:
2670:
2664:
2658:
2646:
2640:
2633:
2627:
2615:
2608:
2602:
2595:
2589:
2582:
2576:
2564:
2558:
2546:
2534:
2522:
2516:
2510:
2505:
2487:
2472:
2457:
2442:
2427:
2412:
2397:
2382:
2367:
2354:
2341:
2328:
2315:
2302:
2289:
2276:
2261:
2246:
2231:
2216:
2201:
2186:
2171:
2156:
2141:
2126:
2111:
2096:
2081:
2047:
2029:
2021:
2013:
2005:
1997:
1989:
1981:
1973:
1965:
1957:
1949:
1941:
1933:
1846:
1829:
1805:
1743:
1735:
1727:
1720:
1713:
1707:
1699:
1692:
1684:
1676:
1668:
1471:
1425:
1407:
1393:
1389:rump cover or rump cap
1357:
1339:
1321:
1317:part of the tenderloin
1303:
1293:
1283:
1265:
1247:
1229:
1217:
1174:
1164:
1154:
1144:
1134:
1124:
1114:
1104:
1094:
1084:
1074:
1064:
1054:
1044:
1034:
1024:
1014:
1004:
994:
793:
729:is first divided into
137:
5979:Hortobágyi palacsinta
5359:
5352:
5088:23 April 2011 at the
5083:tagli di carne bovina
4707:rib steak, ribeye (2)
4684:
4421:
4301:
4167:
3436:
3407:Biancostato di pancia
2798:Croatian cuts of beef
2797:
2503:
2443:Gros bout de poitrine
2368:Macreuse à pot-au-feu
2045:
1800:
1469:
1212:
791:
770:American and Canadian
135:
6161:Steak and oyster pie
5909:Chateaubriand (dish)
5812:List of steak dishes
4969:"Beef Cuts by Chart"
4934:List of steak dishes
4841:shoulder, shank (13)
4717:Steak, striploin (3)
4685:Turkish cuts of beef
3378:Biancostato di reale
3009:Italian cuts of beef
2069: Less expensive
2055: More expensive
1918:The cuts of beef in
1747:(sirloin tip center)
1353:bottom sirloin/flank
865:, which is used for
363:Steak and oyster pie
353:Steak and kidney pie
196:List of steak dishes
54:improve this article
6099:Roast beef sandwich
5919:Chicken-fried steak
5536:Chateaubriand steak
5092:di Alimentipedia.it
4168:Polish cuts of beef
3437:Korean cuts of beef
2723:Hüfte mit Hüftsteak
2609:Zwischenrippenstück
2504:German cuts of beef
2355:Jumeau à pot-au-feu
2290:Bavette de flanchet
2277:Aiguillette baronne
1721:Solomito extranjero
801:common in Canada.
656:List of beef dishes
258:Chicken fried steak
248:Chateaubriand steak
143:Part of a series on
6293:Ractopamine - Beef
6136:Shooter's sandwich
6004:Karađorđeva šnicla
5824:Blanquette de veau
5641:Standing rib roast
5586:Restructured steak
5476:Cow–calf operation
5361:
5354:
4687:
4511:(loin on the bone)
4424:
4304:
4170:
3686:Buchae-deopgae-sal
3439:
3373:Lower ribs subcuts
3311:Cappello del prete
2973:Stražnja goljenica
2800:
2570:standing rib roast
2506:
2316:Macreuse à bifteck
2048:
2009:(filet/tenderloin)
1844:– mainly used for
1806:
1472:
1261:top/bottom sirloin
1218:
1170:top of round roast
896:porterhouse steaks
852:foreshank or shank
794:
671:Restructured steak
343:Standing rib roast
138:
27:Sections of cattle
6336:
6335:
6332:
6331:
5793:
5792:
5414:
5413:
5044:on 3 January 2013
4971:. Clovegarden.com
4888:
4887:
4422:Russian beef cuts
4224:szponder i mostek
3506:Kkot-deungsim-sal
3492:Arae-deungsim-sal
3297:girello di spalla
3218:Coste della croce
2596:flaches Roastbeef
2097:Côtes, entrecôtes
1937:(chuck and blade)
1643: Thick flank
1065:Colita de cuadril
890:, from which the
719:
718:
130:
129:
122:
104:
16:(Redirected from
6356:
6301:
6300:
6288:Meat on the bone
6141:Soup Number Five
6064:Pozharsky cutlet
5854:Beef noodle soup
5839:Beef bourguignon
5509:
5508:
5441:
5434:
5427:
5418:
5417:
5178:
5171:
5164:
5155:
5154:
5131:
5130:
5110:
5099:
5093:
5079:
5054:
5053:
5051:
5049:
5040:. Archived from
5034:
5028:
5027:
5025:
5023:
5012:
5006:
5005:
5003:
5001:
4987:
4981:
4980:
4978:
4976:
4965:
4939:Meat on the bone
4928:
4923:
4922:
4914:
4909:
4908:
4907:
4883:
4880:
4874:
4867:about cut image.
4858:
4850:
4838:
4828:
4818:
4810:
4804:
4796:
4786:
4778:
4770:
4760:
4752:
4744:
4734:
4724:
4714:
4704:
4694:
4671:
4665:
4664:
4657:
4651:
4650:
4643:
4637:
4636:
4615:
4609:
4608:
4602:
4596:
4595:
4590:
4584:
4583:
4576:
4570:
4569:
4562:
4550:
4544:
4543:
4536:
4530:
4529:
4524:
4518:
4517:
4510:
4508:koreyka na kosti
4504:
4503:
4502:корейка на кости
4498:
4492:
4491:
4486:
4480:
4479:
4472:
4466:
4465:
4460:
4454:
4453:
4446:
4440:
4439:
4409:
4402:
4395:
4388:
4381:
4374:
4367:
4360:
4353:
4346:
4339:
4332:
4325:
4318:
4311:
4289:
4282:
4275:
4268:
4261:
4253:
4247:
4240:
4233:
4226:
4219:
4212:
4205:
4198:
4191:
4184:
4177:
4154:
4153:
4148:
4140:
4139:
4134:
4126:
4125:
4120:
4112:
4111:
4106:
4098:
4097:
4092:
4084:
4083:
4076:
4067:
4066:
4061:
4053:
4052:
4047:
4045:Seolgi-meori-sal
4039:
4038:
4033:
4025:
4024:
4019:
4011:
4010:
4005:
3997:
3996:
3989:
3980:
3979:
3974:
3966:
3965:
3960:
3952:
3951:
3946:
3938:
3937:
3932:
3924:
3923:
3918:
3910:
3909:
3904:
3896:
3895:
3890:
3882:
3881:
3874:
3865:
3864:
3859:
3851:
3850:
3845:
3837:
3836:
3831:
3823:
3822:
3817:
3809:
3808:
3803:
3795:
3794:
3789:
3781:
3780:
3775:
3767:
3766:
3761:
3753:
3752:
3736:
3735:
3730:
3722:
3721:
3716:
3708:
3707:
3702:
3694:
3693:
3688:
3680:
3679:
3674:
3666:
3665:
3658:
3649:
3648:
3643:
3635:
3634:
3627:
3618:
3617:
3612:
3604:
3603:
3598:
3590:
3589:
3582:
3573:
3572:
3567:
3559:
3558:
3551:
3542:
3541:
3536:
3528:
3527:
3522:
3514:
3513:
3508:
3500:
3499:
3494:
3486:
3485:
3478:
3469:
3468:
3463:
3455:
3454:
3447:
3423:
3409:
3401:
3393:
3386:
3380:
3370:
3364:
3352:
3344:
3337:
3319:
3313:
3306:
3299:
3286:
3284:Fesone di spalla
3279:Shoulder subcuts
3253:
3247:
3235:
3220:
3208:
3200:
3192:
3185:
3156:
3136:
3128:
3122:
3109:
3097:
3089:
3082:
3076:
3070:
3064:
3058:
3042:
3036:
3003:
2992:
2975:
2968:
2961:
2954:
2946:
2940:
2934:
2928:
2921:
2915:
2913:Masna potrbušina
2908:
2902:
2896:
2890:
2884:
2876:
2870:
2862:
2856:
2848:
2842:
2834:
2828:
2821:
2814:
2807:
2780:
2774:
2767:
2755:
2749:
2737:
2731:
2725:
2718:
2712:
2706:
2699:
2693:
2687:
2679:
2673:
2667:
2661:
2649:
2643:
2636:
2630:
2618:
2611:
2605:
2598:
2592:
2585:
2579:
2567:
2561:
2549:
2537:
2525:
2519:
2513:
2490:
2484:
2483:
2475:
2469:
2468:
2460:
2454:
2453:
2445:
2439:
2438:
2430:
2424:
2423:
2415:
2409:
2408:
2400:
2394:
2393:
2385:
2379:
2378:
2370:
2364:
2357:
2351:
2344:
2342:Jumeau à bifteck
2338:
2331:
2325:
2318:
2312:
2305:
2299:
2292:
2286:
2279:
2273:
2272:
2264:
2258:
2257:
2249:
2243:
2242:
2234:
2232:Bavette d'aloyau
2228:
2227:
2219:
2213:
2212:
2204:
2198:
2197:
2189:
2183:
2182:
2174:
2168:
2167:
2159:
2153:
2152:
2144:
2138:
2137:
2129:
2123:
2122:
2114:
2108:
2107:
2099:
2093:
2092:
2084:
2078:
2077:
2068:
2067:
2061: In between
2060:
2054:
2053:
2032:
2024:
2016:
2008:
2000:
1992:
1984:
1977:(bottom sirloin)
1976:
1968:
1960:
1952:
1944:
1936:
1849:
1832:
1784:
1773:
1767:
1761:
1746:
1738:
1730:
1728:Solomito Redondo
1723:
1716:
1710:
1702:
1695:
1687:
1679:
1671:
1642:
1631:
1625:
1620:
1616:
1614:
1603:
1598:
1587:
1576:
1555:
1539:
1528:
1517:
1506:
1494:
1484: Necks and
1483:
1450:
1436:
1434:
1433:
1428:
1418:
1416:
1415:
1410:
1396:
1386:
1384:
1383:
1368:
1366:
1365:
1360:
1350:
1348:
1347:
1342:
1332:
1330:
1329:
1324:
1314:
1312:
1311:
1306:
1296:
1286:
1276:
1274:
1273:
1268:
1258:
1256:
1255:
1250:
1240:
1238:
1237:
1232:
1191:
1177:
1167:
1157:
1147:
1137:
1127:
1117:
1107:
1097:
1087:
1077:
1067:
1057:
1050:eye of the round
1047:
1037:
1027:
1017:
1015:Bife de costilla
1007:
997:
776:
711:
704:
697:
666:Meat on the bone
438:Hindquarter cuts
433:Forequarter cuts
140:
139:
125:
118:
114:
111:
105:
103:
62:
38:
30:
21:
6364:
6363:
6359:
6358:
6357:
6355:
6354:
6353:
6339:
6338:
6337:
6328:
6304:US beef imports
6299:
6251:
6220:
6211:Vitello tonnato
6166:Steak au poivre
6111:Salisbury steak
5864:Beef Stroganoff
5834:Beef Wellington
5789:
5741:
5727:Montreal smoked
5680:
5621:Shoulder tender
5500:
5454:
5445:
5415:
5410:
5362:
5344:
5224:Shoulder tender
5187:
5182:
5140:
5135:
5134:
5119:
5108:
5100:
5096:
5090:Wayback Machine
5080:
5057:
5047:
5045:
5036:
5035:
5031:
5021:
5019:
5013:
5009:
4999:
4997:
4989:
4988:
4984:
4974:
4972:
4967:
4966:
4962:
4957:
4924:
4917:
4910:
4905:
4903:
4900:
4884:
4878:
4875:
4868:
4859:
4848:
4697:neck, chuck (1)
4679:
4416:
4296:
4162:
3534:Wi-deungsim-sal
3431:
3402:(belly) subcuts
3345:(chest) subcuts
3147:beef tenderloin
3013:
3012:
3011:
3010:
3006:
3005:
3004:
2995:
2994:
2993:
2982:
2812:Hrskavi zapećak
2792:
2599:
2583:hohes Roastbeef
2498:
2491:
2481:
2480:
2476:
2466:
2465:
2461:
2451:
2450:
2446:
2436:
2435:
2431:
2421:
2420:
2416:
2406:
2405:
2401:
2391:
2390:
2386:
2376:
2375:
2371:
2362:
2358:
2349:
2345:
2336:
2332:
2323:
2319:
2310:
2306:
2297:
2293:
2284:
2280:
2270:
2269:
2265:
2255:
2254:
2250:
2240:
2239:
2235:
2225:
2224:
2220:
2210:
2209:
2205:
2195:
2194:
2190:
2180:
2179:
2175:
2165:
2164:
2160:
2150:
2149:
2145:
2135:
2134:
2130:
2120:
2119:
2115:
2105:
2104:
2100:
2090:
2089:
2085:
2075:
2074:
2070:
2065:
2064:
2062:
2058:
2056:
2051:
2050:
2040:
1916:
1799:
1782:
1780:
1754:
1664:
1644:
1640:
1636:
1629:
1618:
1617:
1612:
1611:
1596:
1595:
1592:
1585:
1581:
1574:
1560:
1553:
1544:
1537:
1533:
1526:
1522:
1515:
1511:
1504:
1500:
1492:
1488:
1481:
1468:
1448:
1446:
1431:
1430:
1429:
1413:
1412:
1411:
1381:
1380:
1379:
1363:
1362:
1361:
1345:
1344:
1343:
1327:
1326:
1325:
1309:
1308:
1307:
1271:
1270:
1269:
1253:
1252:
1251:
1235:
1234:
1233:
1211:
1189:
1187:
1025:Bife de chorizo
983:
938:beef Wellington
880:
807:
790:
774:
772:
756:skeletal muscle
715:
686:
685:
651:
643:
642:
568:
560:
559:
428:
418:
417:
368:Steak au poivre
328:Salisbury steak
273:Delmonico steak
238:Carpetbag steak
213:Beef Wellington
198:
188:
187:
158:
126:
115:
109:
106:
63:
61:
51:
39:
28:
23:
22:
15:
12:
11:
5:
6362:
6352:
6351:
6334:
6333:
6330:
6329:
6327:
6317:
6312:
6307:
6305:
6298:
6297:
6295:
6290:
6285:
6280:
6275:
6270:
6265:
6259:
6257:
6253:
6252:
6250:
6249:
6244:
6239:
6234:
6232:American bison
6228:
6226:
6222:
6221:
6219:
6218:
6213:
6208:
6203:
6198:
6193:
6188:
6183:
6178:
6173:
6168:
6163:
6158:
6156:Steak and eggs
6153:
6148:
6143:
6138:
6133:
6128:
6123:
6118:
6113:
6108:
6103:
6102:
6101:
6091:
6086:
6081:
6076:
6071:
6066:
6061:
6056:
6051:
6046:
6041:
6036:
6031:
6029:Mongolian beef
6026:
6021:
6016:
6011:
6006:
6001:
5996:
5991:
5986:
5981:
5976:
5971:
5966:
5961:
5956:
5951:
5946:
5941:
5936:
5931:
5926:
5921:
5916:
5911:
5906:
5901:
5896:
5891:
5886:
5881:
5876:
5871:
5866:
5861:
5856:
5851:
5849:Beef Manhattan
5846:
5841:
5836:
5831:
5826:
5821:
5816:
5815:
5814:
5803:
5801:
5795:
5794:
5791:
5790:
5788:
5787:
5782:
5777:
5772:
5767:
5762:
5757:
5751:
5749:
5743:
5742:
5740:
5739:
5734:
5729:
5724:
5719:
5714:
5709:
5704:
5699:
5694:
5688:
5686:
5682:
5681:
5679:
5678:
5673:
5668:
5663:
5658:
5653:
5648:
5643:
5638:
5633:
5628:
5623:
5618:
5613:
5608:
5603:
5598:
5593:
5588:
5583:
5578:
5573:
5568:
5563:
5558:
5553:
5548:
5543:
5538:
5533:
5528:
5523:
5521:Baseball steak
5517:
5515:
5506:
5502:
5501:
5499:
5498:
5493:
5488:
5483:
5478:
5473:
5468:
5466:Argentine beef
5462:
5460:
5456:
5455:
5444:
5443:
5436:
5429:
5421:
5412:
5411:
5409:
5408:
5403:
5398:
5397:
5396:
5391:
5386:
5376:
5370:
5368:
5364:
5363:
5347:
5345:
5343:
5342:
5341:
5340:
5335:
5330:
5325:
5320:
5310:
5309:
5308:
5307:
5306:
5301:
5294:Bottom sirloin
5291:
5290:
5289:
5274:
5273:
5272:
5262:
5261:
5260:
5255:
5245:
5244:
5243:
5238:
5228:
5227:
5226:
5221:
5216:
5211:
5206:
5195:
5193:
5189:
5188:
5181:
5180:
5173:
5166:
5158:
5152:
5151:
5146:
5139:
5138:External links
5136:
5133:
5132:
5117:
5094:
5055:
5029:
5007:
4995:LIVESTRONG.COM
4982:
4959:
4958:
4956:
4953:
4952:
4951:
4946:
4941:
4936:
4930:
4929:
4915:
4899:
4896:
4886:
4885:
4862:
4860:
4853:
4847:
4844:
4843:
4842:
4839:
4832:
4829:
4822:
4819:
4812:
4797:
4790:
4787:
4780:
4771:
4764:
4761:
4754:
4745:
4738:
4735:
4728:
4725:
4718:
4715:
4708:
4705:
4698:
4695:
4678:
4675:
4674:
4673:
4659:
4645:
4631:
4617:
4603:
4591:(peritoneum),
4578:
4564:
4552:
4538:
4534:korotkoye file
4512:
4487:(thick edge),
4474:
4448:
4434:
4415:
4412:
4411:
4410:
4403:
4396:
4389:
4382:
4375:
4372:Prego do peito
4368:
4361:
4354:
4347:
4340:
4333:
4326:
4323:Pá, peito alto
4319:
4312:
4295:
4292:
4291:
4290:
4283:
4276:
4269:
4262:
4255:
4241:
4234:
4227:
4220:
4213:
4206:
4199:
4192:
4185:
4178:
4161:
4158:
4157:
4156:
4142:
4128:
4114:
4100:
4086:
4069:
4055:
4041:
4027:
4013:
3999:
3982:
3968:
3954:
3940:
3926:
3912:
3898:
3884:
3867:
3853:
3839:
3825:
3811:
3797:
3783:
3769:
3755:
3738:
3724:
3714:Galbi-deot-sal
3710:
3696:
3682:
3668:
3651:
3637:
3620:
3606:
3596:Hongdukkae-sal
3592:
3575:
3561:
3544:
3530:
3516:
3502:
3488:
3471:
3457:
3430:
3427:
3426:
3425:
3417:
3410:
3403:
3395:
3387:
3374:
3371:
3358:
3350:Punta di petto
3346:
3338:
3331:
3323:
3320:
3307:
3300:
3287:
3280:
3277:
3269:
3257:
3254:
3241:
3229:
3226:
3214:
3202:
3193:
3186:
3179:
3166:
3150:
3138:
3129:
3116:
3103:
3091:
3083:
3062:fetta di mezzo
3052:
3045:bottom sirloin
3024:
3017:
3008:
3007:
2998:
2997:
2996:
2987:
2986:
2985:
2984:
2983:
2981:
2978:
2977:
2976:
2969:
2962:
2955:
2948:
2922:
2909:
2878:
2868:Pisana pečenka
2864:
2850:
2836:
2822:
2815:
2808:
2791:
2788:
2787:
2786:
2768:
2761:
2743:
2719:
2700:
2681:
2659:Falsches Filet
2655:
2637:
2634:Knochendünnung
2624:
2612:
2586:
2573:
2555:
2543:
2531:
2497:
2494:
2493:
2492:
2479:
2477:
2464:
2462:
2449:
2447:
2434:
2432:
2419:
2417:
2404:
2402:
2389:
2387:
2374:
2372:
2361:
2359:
2348:
2346:
2335:
2333:
2322:
2320:
2309:
2307:
2296:
2294:
2283:
2281:
2268:
2266:
2253:
2251:
2238:
2236:
2223:
2221:
2208:
2206:
2193:
2191:
2187:Gîte à la noix
2178:
2176:
2163:
2161:
2148:
2146:
2133:
2131:
2118:
2116:
2103:
2101:
2088:
2086:
2073:
2063:
2057:
2049:
2039:
2036:
2035:
2034:
2026:
2018:
2010:
2002:
1994:
1986:
1978:
1970:
1962:
1954:
1946:
1938:
1930:
1915:
1912:
1911:
1910:
1900:
1886:
1881:
1876:
1860:
1855:
1839:
1834:
1822:
1817:
1812:
1779:
1776:
1753:
1750:
1749:
1748:
1740:
1736:Solomito Largo
1732:
1724:
1717:
1704:
1703:(bottom round)
1696:
1689:
1688:(bottom round)
1685:Bola de pierna
1681:
1673:
1663:
1660:
1659:
1658:
1653:
1650:
1645:
1639:
1637:
1628:
1626:
1609:
1593:
1584:
1582:
1573:
1571:
1566:
1561:
1552:
1550:
1545:
1536:
1534:
1525:
1523:
1514:
1512:
1503:
1501:
1491:
1489:
1480:
1478:
1445:
1442:
1441:
1440:
1437:
1422:
1419:
1404:
1397:
1390:
1387:
1372:
1369:
1354:
1351:
1336:
1333:
1318:
1315:
1300:
1297:
1290:
1287:
1280:
1277:
1262:
1259:
1244:
1241:
1186:
1183:
1182:
1181:
1178:
1171:
1168:
1161:
1158:
1151:
1148:
1141:
1138:
1131:
1128:
1121:
1118:
1111:
1108:
1101:
1098:
1091:
1088:
1081:
1078:
1071:
1068:
1061:
1058:
1051:
1048:
1041:
1038:
1031:
1028:
1021:
1018:
1011:
1008:
1001:
998:
982:
979:
978:
977:
962:
951:
950:
949:
922:
915:bottom sirloin
903:
879:
876:
875:
874:
855:
848:
834:
819:
806:
803:
771:
768:
717:
716:
714:
713:
706:
699:
691:
688:
687:
684:
683:
678:
673:
668:
663:
658:
652:
650:Related topics
649:
648:
645:
644:
641:
640:
635:
630:
625:
620:
615:
610:
605:
600:
595:
590:
585:
580:
575:
569:
566:
565:
562:
561:
558:
557:
552:
547:
542:
537:
532:
527:
522:
517:
512:
507:
502:
497:
492:
487:
482:
477:
472:
467:
462:
457:
452:
447:
441:
440:
435:
429:
424:
423:
420:
419:
416:
415:
410:
405:
400:
395:
393:Steak sandwich
390:
385:
380:
378:Steak de Burgo
375:
370:
365:
360:
355:
350:
348:Steak and eggs
345:
340:
335:
330:
325:
320:
315:
310:
305:
300:
298:Mongolian beef
295:
290:
285:
280:
275:
270:
265:
263:Bistek Tagalog
260:
255:
250:
245:
240:
235:
230:
225:
220:
215:
210:
208:Beef Manhattan
205:
199:
194:
193:
190:
189:
186:
185:
180:
175:
170:
165:
159:
156:
155:
152:
151:
145:
144:
128:
127:
42:
40:
33:
26:
9:
6:
4:
3:
2:
6361:
6350:
6347:
6346:
6344:
6325:
6321:
6318:
6316:
6313:
6311:
6308:
6306:
6302:
6296:
6294:
6291:
6289:
6286:
6284:
6281:
6279:
6278:Carcass grade
6276:
6274:
6271:
6269:
6266:
6264:
6261:
6260:
6258:
6254:
6248:
6245:
6243:
6242:Water buffalo
6240:
6238:
6235:
6233:
6230:
6229:
6227:
6225:Related meats
6223:
6217:
6216:Wallenbergare
6214:
6212:
6209:
6207:
6204:
6202:
6199:
6197:
6196:Veal Milanese
6194:
6192:
6189:
6187:
6184:
6182:
6179:
6177:
6174:
6172:
6169:
6167:
6164:
6162:
6159:
6157:
6154:
6152:
6149:
6147:
6144:
6142:
6139:
6137:
6134:
6132:
6131:Suea rong hai
6129:
6127:
6124:
6122:
6119:
6117:
6114:
6112:
6109:
6107:
6104:
6100:
6097:
6096:
6095:
6092:
6090:
6087:
6085:
6082:
6080:
6077:
6075:
6072:
6070:
6067:
6065:
6062:
6060:
6057:
6055:
6052:
6050:
6047:
6045:
6042:
6040:
6039:Nilagang baka
6037:
6035:
6032:
6030:
6027:
6025:
6022:
6020:
6017:
6015:
6012:
6010:
6007:
6005:
6002:
6000:
5997:
5995:
5992:
5990:
5987:
5985:
5982:
5980:
5977:
5975:
5974:Hamburg steak
5972:
5970:
5967:
5965:
5962:
5960:
5957:
5955:
5952:
5950:
5947:
5945:
5942:
5940:
5937:
5935:
5932:
5930:
5927:
5925:
5922:
5920:
5917:
5915:
5912:
5910:
5907:
5905:
5902:
5900:
5897:
5895:
5892:
5890:
5887:
5885:
5882:
5880:
5877:
5875:
5872:
5870:
5867:
5865:
5862:
5860:
5857:
5855:
5852:
5850:
5847:
5845:
5842:
5840:
5837:
5835:
5832:
5830:
5827:
5825:
5822:
5820:
5817:
5813:
5810:
5809:
5808:
5805:
5804:
5802:
5800:
5796:
5786:
5783:
5781:
5778:
5776:
5773:
5771:
5768:
5766:
5763:
5761:
5758:
5756:
5753:
5752:
5750:
5748:
5744:
5738:
5735:
5733:
5730:
5728:
5725:
5723:
5720:
5718:
5715:
5713:
5710:
5708:
5705:
5703:
5700:
5698:
5695:
5693:
5690:
5689:
5687:
5683:
5677:
5674:
5672:
5669:
5667:
5664:
5662:
5659:
5657:
5654:
5652:
5649:
5647:
5644:
5642:
5639:
5637:
5634:
5632:
5629:
5627:
5624:
5622:
5619:
5617:
5614:
5612:
5609:
5607:
5604:
5602:
5599:
5597:
5594:
5592:
5589:
5587:
5584:
5582:
5579:
5577:
5574:
5572:
5569:
5567:
5564:
5562:
5559:
5557:
5554:
5552:
5549:
5547:
5544:
5542:
5539:
5537:
5534:
5532:
5529:
5527:
5524:
5522:
5519:
5518:
5516:
5514:
5510:
5507:
5503:
5497:
5494:
5492:
5489:
5487:
5484:
5482:
5481:Feeder cattle
5479:
5477:
5474:
5472:
5469:
5467:
5464:
5463:
5461:
5457:
5453:
5449:
5442:
5437:
5435:
5430:
5428:
5423:
5422:
5419:
5407:
5404:
5402:
5399:
5395:
5392:
5390:
5387:
5385:
5382:
5381:
5380:
5377:
5375:
5372:
5371:
5369:
5365:
5358:
5351:
5339:
5336:
5334:
5331:
5329:
5326:
5324:
5321:
5319:
5316:
5315:
5314:
5311:
5305:
5302:
5300:
5297:
5296:
5295:
5292:
5288:
5285:
5284:
5283:
5280:
5279:
5278:
5275:
5271:
5268:
5267:
5266:
5263:
5259:
5256:
5254:
5251:
5250:
5249:
5246:
5242:
5239:
5237:
5234:
5233:
5232:
5229:
5225:
5222:
5220:
5217:
5215:
5212:
5210:
5207:
5205:
5202:
5201:
5200:
5197:
5196:
5194:
5190:
5186:
5179:
5174:
5172:
5167:
5165:
5160:
5159:
5156:
5150:
5147:
5145:
5142:
5141:
5128:
5124:
5120:
5118:92-1-116885-6
5114:
5107:
5106:
5098:
5091:
5087:
5084:
5078:
5076:
5074:
5072:
5070:
5068:
5066:
5064:
5062:
5060:
5043:
5039:
5033:
5018:
5011:
4996:
4992:
4986:
4970:
4964:
4960:
4950:
4947:
4945:
4942:
4940:
4937:
4935:
4932:
4931:
4927:
4921:
4916:
4913:
4902:
4895:
4893:
4882:
4872:
4866:
4863:This section
4861:
4857:
4852:
4851:
4840:
4837:
4833:
4830:
4827:
4823:
4820:
4817:
4813:
4809:
4803:
4798:
4795:
4791:
4788:
4785:
4781:
4777:
4772:
4769:
4765:
4762:
4759:
4755:
4751:
4746:
4743:
4739:
4736:
4733:
4729:
4726:
4723:
4719:
4716:
4713:
4709:
4706:
4703:
4699:
4696:
4693:
4689:
4688:
4683:
4670:
4660:
4656:
4646:
4642:
4632:
4629:
4628:
4623:
4622:
4618:
4614:
4604:
4601:
4589:
4579:
4575:
4565:
4561:
4556:
4553:
4549:
4539:
4537:(short filet)
4535:
4528:короткое филе
4525:(thin edge),
4523:
4513:
4509:
4497:
4485:
4475:
4471:
4459:
4449:
4445:
4435:
4432:
4431:
4426:
4425:
4420:
4408:
4404:
4401:
4397:
4394:
4390:
4387:
4383:
4380:
4376:
4373:
4369:
4366:
4362:
4359:
4355:
4352:
4348:
4345:
4341:
4338:
4334:
4331:
4330:Maçã do peito
4327:
4324:
4320:
4317:
4313:
4310:
4306:
4305:
4300:
4288:
4284:
4281:
4277:
4274:
4270:
4267:
4263:
4260:
4256:
4252:
4246:
4242:
4239:
4235:
4232:
4228:
4225:
4221:
4218:
4214:
4211:
4207:
4204:
4200:
4197:
4193:
4190:
4186:
4183:
4179:
4176:
4172:
4171:
4166:
4147:
4143:
4133:
4132:Mungchi-satae
4129:
4119:
4115:
4105:
4101:
4091:
4087:
4082:
4075:
4070:
4060:
4056:
4046:
4042:
4032:
4028:
4018:
4014:
4004:
4000:
3995:
3988:
3983:
3973:
3969:
3959:
3955:
3945:
3944:Eopjin-an-sal
3941:
3931:
3927:
3917:
3913:
3903:
3899:
3889:
3885:
3880:
3873:
3868:
3858:
3854:
3844:
3840:
3830:
3826:
3816:
3812:
3802:
3798:
3788:
3784:
3774:
3770:
3760:
3756:
3751:
3745:
3744:
3739:
3729:
3725:
3715:
3711:
3701:
3697:
3687:
3683:
3673:
3669:
3664:
3657:
3652:
3642:
3638:
3633:
3626:
3621:
3611:
3607:
3597:
3593:
3588:
3581:
3576:
3566:
3565:Chaekkeut-sal
3562:
3557:
3550:
3545:
3535:
3531:
3521:
3517:
3507:
3503:
3493:
3489:
3484:
3477:
3472:
3462:
3458:
3453:
3446:
3441:
3440:
3435:
3422:
3418:
3416:
3415:
3411:
3408:
3404:
3400:
3396:
3392:
3388:
3385:
3379:
3375:
3372:
3369:
3363:
3359:
3356:
3351:
3347:
3343:
3339:
3336:
3332:
3330:
3329:
3324:
3322:Hocks subcuts
3321:
3318:
3312:
3308:
3305:
3301:
3298:
3293:
3292:
3288:
3285:
3281:
3278:
3275:
3274:
3270:
3267:
3263:
3262:
3258:
3255:
3252:
3246:
3242:
3239:
3234:
3230:
3227:
3224:
3219:
3215:
3212:
3207:
3203:
3199:
3194:
3191:
3187:
3184:
3180:
3177:
3173:
3172:
3167:
3164:
3160:
3155:
3154:Controfiletto
3151:
3148:
3144:
3143:
3139:
3135:
3130:
3127:
3121:
3117:
3115:
3114:
3108:
3104:
3101:
3096:
3092:
3088:
3084:
3081:
3075:
3069:
3063:
3057:
3053:
3050:
3046:
3041:
3035:
3030:
3029:
3025:
3023:
3022:
3018:
3015:
3014:
3002:
2991:
2974:
2970:
2967:
2963:
2960:
2956:
2953:
2949:
2945:
2939:
2933:
2927:
2923:
2920:
2914:
2910:
2907:
2901:
2895:
2889:
2883:
2879:
2875:
2869:
2865:
2861:
2855:
2851:
2847:
2841:
2837:
2833:
2827:
2823:
2820:
2816:
2813:
2809:
2806:
2802:
2801:
2796:
2784:
2779:
2778:Ochsenschwanz
2773:
2769:
2766:
2762:
2759:
2754:
2748:
2744:
2741:
2736:
2730:
2724:
2720:
2717:
2711:
2705:
2701:
2698:
2692:
2686:
2682:
2678:
2672:
2666:
2660:
2656:
2653:
2648:
2642:
2638:
2635:
2629:
2625:
2622:
2617:
2613:
2610:
2604:
2597:
2591:
2587:
2584:
2578:
2574:
2571:
2566:
2560:
2556:
2553:
2548:
2544:
2541:
2536:
2532:
2529:
2524:
2518:
2512:
2508:
2507:
2502:
2489:
2478:
2474:
2463:
2459:
2448:
2444:
2433:
2429:
2418:
2414:
2403:
2399:
2388:
2384:
2373:
2369:
2360:
2356:
2347:
2343:
2334:
2330:
2321:
2317:
2308:
2304:
2303:Plat de côtes
2295:
2291:
2282:
2278:
2267:
2263:
2252:
2248:
2237:
2233:
2222:
2218:
2207:
2203:
2192:
2188:
2177:
2173:
2162:
2158:
2147:
2143:
2132:
2128:
2117:
2113:
2102:
2098:
2087:
2083:
2072:
2071:
2044:
2031:
2027:
2023:
2019:
2015:
2011:
2007:
2003:
1999:
1995:
1991:
1987:
1983:
1979:
1975:
1971:
1967:
1963:
1959:
1955:
1951:
1947:
1943:
1939:
1935:
1931:
1928:
1925:
1924:
1923:
1921:
1908:
1904:
1901:
1898:
1894:
1890:
1887:
1885:
1882:
1880:
1877:
1874:
1870:
1869:
1864:
1861:
1859:
1856:
1853:
1848:
1847:kogelbiefstuk
1843:
1840:
1838:
1835:
1831:
1826:
1823:
1821:
1818:
1816:
1813:
1811:
1808:
1807:
1803:
1775:
1772:
1766:
1760:
1745:
1744:Punta de Anca
1741:
1737:
1733:
1729:
1725:
1722:
1718:
1715:
1709:
1705:
1701:
1697:
1694:
1690:
1686:
1682:
1678:
1674:
1670:
1666:
1665:
1657:
1654:
1651:
1649:
1648:Feather blade
1646:
1638:
1635:
1627:
1624:
1610:
1607:
1602:
1594:
1591:
1583:
1580:
1572:
1570:
1567:
1565:
1564:Rib eye steak
1562:
1559:
1551:
1549:
1546:
1543:
1535:
1532:
1524:
1521:
1513:
1510:
1502:
1498:
1490:
1487:
1479:
1477:
1474:
1473:
1439:chuck/brisket
1438:
1427:
1423:
1420:
1409:
1405:
1402:
1398:
1395:
1391:
1388:
1378:
1377:
1373:
1370:
1359:
1355:
1352:
1341:
1337:
1335:round (outer)
1334:
1323:
1319:
1316:
1305:
1301:
1299:round (lower)
1298:
1295:
1291:
1289:round (upper)
1288:
1285:
1281:
1278:
1267:
1263:
1260:
1249:
1245:
1242:
1231:
1227:
1226:
1225:
1224:cuisine are:
1223:
1215:
1179:
1176:
1172:
1169:
1166:
1165:Tapa de nalga
1162:
1159:
1156:
1155:Tapa de asado
1152:
1149:
1146:
1142:
1139:
1136:
1132:
1129:
1126:
1122:
1119:
1116:
1112:
1109:
1106:
1102:
1099:
1096:
1092:
1089:
1086:
1082:
1079:
1076:
1072:
1069:
1066:
1062:
1059:
1056:
1052:
1049:
1046:
1042:
1039:
1036:
1032:
1029:
1026:
1022:
1019:
1016:
1012:
1009:
1006:
1005:Asado de tira
1002:
999:
996:
992:
991:
990:
989:cuisine are:
988:
975:
971:
967:
963:
960:
956:
952:
947:
943:
939:
935:
931:
930:filet mignons
927:
923:
920:
916:
912:
908:
904:
901:
897:
893:
889:
885:
884:
882:
881:
872:
868:
864:
860:
856:
853:
849:
846:
842:
838:
835:
832:
828:
824:
820:
817:
813:
809:
808:
802:
799:
767:
765:
761:
757:
753:
749:
745:
744:
738:
736:
732:
728:
724:
712:
707:
705:
700:
698:
693:
692:
690:
689:
682:
679:
677:
674:
672:
669:
667:
664:
662:
659:
657:
654:
653:
647:
646:
639:
636:
634:
631:
629:
626:
624:
621:
619:
616:
614:
611:
609:
606:
604:
601:
599:
596:
594:
591:
589:
586:
584:
581:
579:
576:
574:
571:
570:
564:
563:
556:
553:
551:
548:
546:
543:
541:
538:
536:
533:
531:
528:
526:
523:
521:
518:
516:
513:
511:
508:
506:
503:
501:
498:
496:
493:
491:
488:
486:
483:
481:
478:
476:
473:
471:
468:
466:
463:
461:
458:
456:
453:
451:
448:
446:
443:
442:
439:
436:
434:
431:
430:
427:
422:
421:
414:
411:
409:
408:Surf and turf
406:
404:
401:
399:
398:Steak tartare
396:
394:
391:
389:
386:
384:
381:
379:
376:
374:
371:
369:
366:
364:
361:
359:
356:
354:
351:
349:
346:
344:
341:
339:
336:
334:
331:
329:
326:
324:
321:
319:
316:
314:
311:
309:
306:
304:
301:
299:
296:
294:
291:
289:
288:Hamburg steak
286:
284:
283:Finger steaks
281:
279:
276:
274:
271:
269:
268:Bollito misto
266:
264:
261:
259:
256:
254:
251:
249:
246:
244:
241:
239:
236:
234:
231:
229:
226:
224:
221:
219:
218:Bife a cavalo
216:
214:
211:
209:
206:
204:
201:
200:
197:
192:
191:
184:
181:
179:
176:
174:
171:
169:
166:
164:
161:
160:
157:Main articles
154:
153:
150:
147:
146:
142:
141:
134:
124:
121:
113:
102:
99:
95:
92:
88:
85:
81:
78:
74:
71: –
70:
69:"Cut of beef"
66:
65:Find sources:
59:
55:
49:
48:
43:This article
41:
37:
32:
31:
19:
6349:Cuts of beef
6126:Sha cha beef
6019:London broil
5994:Jellied veal
5989:Italian beef
5969:Hayashi rice
5859:Beef on weck
5737:Meat extract
5566:Hanger steak
5551:Filet mignon
5512:
5496:Osorno Steer
5491:Organic beef
5270:Filet mignon
5185:Cuts of beef
5184:
5104:
5097:
5046:. Retrieved
5042:the original
5032:
5020:. Retrieved
5010:
4998:. Retrieved
4994:
4985:
4973:. Retrieved
4963:
4889:
4879:October 2020
4876:
4864:
4626:
4620:
4563:(tenderloin)
4484:Tolstyy kray
4478:Толстый край
4429:
3972:Yangji-meori
3930:Chima-yangji
3888:Ap-chima-sal
3741:
3413:
3327:
3290:
3272:
3260:
3256:Head subcuts
3211:T-bone steak
3170:
3141:
3112:
3098:(eye of the
3027:
3020:
2729:Schwanzstück
2157:Rond de gîte
2082:Basses côtes
1974:Paahtopaisti
1926:
1917:
1866:
1755:
1623:Shin and leg
1569:T-bone steak
1499:& blades
1403:cattle only)
1374:
1219:
1045:Bola de lomo
1040:ribeye steak
984:
970:London broil
948:loin steaks.
812:chuck steaks
795:
751:
747:
741:
739:
720:
588:Char grilled
426:Cuts of beef
425:
388:Steak frites
373:Steak burger
333:Sha cha beef
318:Italian beef
303:Pepper steak
293:London broil
116:
110:October 2013
107:
97:
90:
83:
76:
64:
52:Please help
47:verification
44:
18:Cuts of beef
6320:South Korea
6201:Veal Orloff
6186:Tiyula itum
6151:Steak Diane
6116:Saltimbocca
5959:Gored gored
5949:Ginger beef
5924:Cordon bleu
5914:Cheesesteak
5874:Boiled beef
5829:Beef olives
5712:Corned beef
5636:Skirt steak
5631:Top sirloin
5581:Ranch steak
5556:Flank steak
5541:Chuck steak
5526:Blade steak
5471:Beef cattle
5282:Top sirloin
5081:Scheda sui
4975:18 December
4926:Food portal
4577:(shortloin)
4522:Tonkiy kray
4516:Тонкий край
4499:(rib eye),
4393:Chã de fora
4146:Sangbak-sal
4104:Arong-satae
3759:Anchang-sal
3672:Ap-dari-sal
3266:beef tongue
3238:chuck steak
3049:thick flank
3016:Leg subcuts
2740:top sirloin
2716:Rindfleisch
2691:Unterschale
2652:flank steak
2647:Bauchlappen
2577:Vorderrippe
2547:Rinderbrust
2528:chuck steak
1953:(flank/rib)
1942:Kulmapaisti
1889:Beef tongue
1837:Top sirloin
1672:(top round)
1606:Skirt steak
1497:Chuck steak
1304:Filé Mignon
1090:skirt steak
1035:Ojo de bife
966:flank steak
959:round steak
946:porterhouse
917:(including
911:top sirloin
900:strip steak
878:Hindquarter
863:skirt steak
841:corned beef
805:Forequarter
731:primal cuts
681:Steak sauce
676:Steak knife
567:Preparation
550:Top sirloin
413:Swiss steak
383:Steak Diane
253:Cheesesteak
243:Carne asada
228:Boiled beef
6283:Darkcutter
6206:Veal Oscar
6181:Tafelspitz
6121:Selat solo
6106:Ropa vieja
6094:Roast beef
6079:Ragout fin
5984:Iga penyet
5944:French dip
5661:Tenderloin
5616:Short ribs
5611:Short loin
5561:Flap steak
5459:Production
5389:Short ribs
5338:Silverside
5265:Tenderloin
5248:Short loin
4955:References
4836:Kürek, kol
4821:flank (11)
4616:(shoulder)
4379:Aba grossa
4294:Portuguese
4059:Seolgi-sal
4031:Samgak-sal
4017:Dogani-sal
4003:Boseop-sal
3958:Eopjin-sal
3902:Chadolbagi
3829:Kkot-galbi
3787:Cham-galbi
3700:Buchae-sal
3520:Salchi-sal
3461:Moksim-sal
3384:spuntatura
3368:fianchetto
3223:short ribs
3183:Costolette
3176:spare ribs
3159:roast beef
3100:silverside
3087:Fianchetto
3080:contronoce
3074:controfesa
2906:potrbušina
2765:Fricandeau
2758:beef shank
2735:Tafelspitz
2685:Oberschale
2680:(shoulder)
2628:Spannrippe
2590:Rostbraten
2540:short ribs
2511:Rinderhals
2112:Faux-filet
2030:Ulkopaisti
2014:Sisäpaisti
1961:(shoulder)
1897:ingredient
1868:stoofvlees
1825:Tenderloin
1693:Entretabla
1531:Silverside
1294:Coxão mole
1284:Coxão duro
1279:tenderloin
1266:Contrafilé
1110:tenderloin
1055:Chinchulín
974:rib steaks
926:tenderloin
888:short loin
823:short ribs
723:butchering
628:Salt-cured
545:Tenderloin
520:Silverside
313:Roast beef
183:Steakhouse
178:Pork steak
173:Fish steak
80:newspapers
6273:Beef ring
6059:Pot roast
6009:Kare-kare
5879:Bruscitti
5807:Beefsteak
5785:Testicles
5685:Processed
5596:Rib steak
5486:Kobe beef
5231:Prime rib
5214:Flat iron
4871:talk page
4802:kontrnuar
4768:Kontrnuar
4712:Kontrfile
4669:Golyashka
4588:Bryushina
4551:(sirloin)
4473:(brisket)
4458:Chelyshko
4407:Pojadouro
4400:Rabadilha
4217:polędwica
4196:rozbratel
4118:Dwi-satae
3916:Chima-sal
3815:Jebichuri
3801:Galbi-sal
3773:Bon-galbi
3728:Kkuri-sal
3641:Ansim-sal
3549:Chaekkeut
3424:(armhole)
3328:Ossibuchi
3137:) subcuts
3131:Sirloin (
3120:Spinacino
3107:Magatello
3056:Sottofesa
2603:Roastbeef
2565:Fehlrippe
2559:Hochrippe
2535:Querrippe
2025:(sirloin)
2022:Ulkofilee
2006:Sisäfilee
2001:(brisket)
1945:(topside)
1929:(rib eye)
1927:Entrecôte
1893:frikandel
1852:hip joint
1830:ossenhaas
1815:Rib steak
1739:(tri-tip)
1731:(sirloin)
1662:Colombian
1579:Thick rib
1408:Fraldinha
1222:Brazilian
1214:Brazilian
1185:Brazilian
987:Argentine
981:Argentine
934:tournedos
827:prime rib
608:Marinaded
578:Barbecued
475:Flat iron
308:Pot roast
168:Beefsteak
6343:Category
6191:Tongseng
6044:Ossobuco
6034:Neobiani
5844:Beef bun
5819:Balbacua
5732:Pastrami
5702:Bresaola
5671:Trotters
5505:Products
5328:Popeseye
5287:Baseball
5127:56597200
5086:Archived
5022:17 April
4898:See also
4727:rump (4)
4702:Antrikot
4655:Kostrets
4624:(rump),
4574:Pokromka
4568:Покромка
4548:Okovalok
4542:Оковалок
4470:grudinka
4464:грудинка
4266:krzyżowa
4259:skrzydło
4203:antrykot
4182:szponder
4175:karkówka
4090:Ap-satae
3857:Tosi-sal
3610:Udun-sal
3476:Deungsim
3251:tenerone
3028:Scanello
2966:Zdjelica
2959:Vrh kuka
2944:lopatica
2826:Pržolica
2790:Croatian
2677:Schaufel
2665:Schulter
2413:Flanchet
2202:Araignée
2142:Rumsteck
1934:Etuselkä
1765:diaolong
1677:Muchacho
1590:Thin rib
1558:Fore rib
1548:Top rump
1125:Mollejas
1115:Matambre
955:marbling
871:pastrami
845:pastrami
661:Doneness
338:Shawarma
6237:Beefalo
6176:Tartare
6089:Rendang
6069:Puchero
6024:Mechado
5934:Dendeng
5894:Cachopo
5884:Bulgogi
5666:Tri-tip
5626:Sirloin
5591:Rib eye
5576:Picanha
5531:Brisket
5374:Brisket
5323:Picanha
5304:Tri-tip
5277:Sirloin
5241:Rib eye
4816:Pençata
4808:pençata
4794:Yumurta
4732:Bonfile
4677:Turkish
4672:(shank)
4663:Голяшка
4649:Кострец
4644:(flank)
4641:Pashina
4613:Lopatka
4607:Лопатка
4582:Брюшина
4560:Vyrezka
4555:Вырезка
4452:Челышко
4414:Russian
4386:Alcatra
4344:Chambão
4309:Cachaço
4238:łopatka
4210:rostbef
3656:Ap-dari
3355:brisket
3291:Fusello
3273:Testina
3206:Costata
3198:schiena
3163:sirloin
3142:Filetto
3134:lombata
3113:girello
3090:(flank)
2980:Italian
2919:slabina
2894:srednja
2832:ramstek
2805:Vratina
2772:Schwanz
2710:Schliem
2641:Dünnung
2552:brisket
2458:Collier
2329:Paleron
1993:(shank)
1985:(cheek)
1969:(chuck)
1920:Finland
1914:Finnish
1884:Shankle
1879:Brisket
1820:Sirloin
1752:Chinese
1601:Brisket
1542:Topside
1509:Sirloin
1376:Picanha
1358:Patinho
1340:Maminha
1322:Lagarto
1248:Alcatra
1160:rib cap
1150:kidneys
1145:Riñones
1140:brisket
1085:Entraña
1075:Cuadril
919:tri-tip
907:sirloin
867:fajitas
837:Brisket
833:steaks.
831:rib eye
748:brisket
743:brisket
721:During
623:Roasted
618:Poached
613:Pickled
593:Chopped
583:Braised
555:Tri-tip
525:Sirloin
500:Rib eye
490:Popseye
403:Suadero
233:Bulgogi
94:scholar
6315:Taiwan
6247:Żubroń
6074:P'tcha
5964:Gyūdon
5889:Bulalo
5869:Bistek
5799:Dishes
5775:Tripas
5770:Tendon
5765:Tongue
5722:Ground
5707:Cabeza
5656:T-bone
5546:Fajita
5384:Hanger
5253:T-bone
5204:7-bone
5125:
5115:
5000:25 May
4692:Gerdan
4635:Пашина
4621:Oguzok
4447:(ribs)
4444:rjobra
4433:(neck)
4280:ligawa
4245:udziec
4189:mostek
4160:Polish
3987:Seoldo
3872:Yangji
3843:Maguri
3445:Moksim
3429:Korean
3421:Scalfo
3414:Fiocco
3399:Pancia
3317:spalla
3304:Brione
3261:Lingua
3195:Loin (
3190:Nodini
3068:codino
3021:Codone
2938:plećka
2932:ribica
2888:mekana
2874:biftek
2860:rozbif
2846:rozbif
2783:oxtail
2704:Flanke
2621:fillet
2523:Nacken
2496:German
2488:Langue
2485:
2470:
2455:
2440:
2425:
2410:
2395:
2380:
2365:
2363:
2352:
2350:
2339:
2337:
2326:
2324:
2313:
2311:
2300:
2298:
2287:
2285:
2274:
2262:Onglet
2259:
2244:
2229:
2214:
2199:
2184:
2169:
2154:
2139:
2124:
2109:
2094:
2079:
2059:
2038:French
2033:(rump)
1903:Oxtail
1873:hachee
1708:Solomo
1680:(heel)
1656:Oxtail
1652:Fillet
1641:
1632:
1630:
1621:
1619:
1615:
1613:
1599:
1597:
1588:
1586:
1577:
1575:
1556:
1554:
1540:
1538:
1529:
1527:
1518:
1516:
1507:
1505:
1495:
1493:
1482:
1476:Tongue
1435:
1426:Paleta
1417:
1399:hump (
1385:
1367:
1349:
1331:
1313:
1275:
1257:
1239:
942:T-bone
921:), and
892:T-bone
825:, the
735:steaks
638:Smoked
633:Seared
540:T-bone
480:Hanger
460:Fillet
445:7-bone
278:Fajita
96:
89:
82:
75:
67:
6310:Japan
6256:Other
6084:Rawon
6049:Pares
6014:Kitfo
5999:Kalio
5954:Galbi
5929:Daube
5904:Cansi
5780:Tripe
5760:Heart
5755:Brain
5747:Offal
5692:Jerky
5651:Shank
5646:Strip
5601:Round
5571:Plate
5406:Shank
5401:Flank
5394:Skirt
5379:Plate
5367:Lower
5313:Round
5258:Strip
5219:Ranch
5209:Blade
5199:Chuck
5192:Upper
5109:(PDF)
5048:8 May
4944:Steak
4892:UNECE
4784:incik
4742:Tranç
4722:Sokum
4658:(leg)
4630:(hip)
4627:bedro
4600:flank
4594:фланк
4496:ribay
4490:рибай
4438:Рёбра
4430:Sheya
4358:Lombo
4337:Peito
4273:pręga
4074:Satae
4051:설기머리살
3743:Galbi
3692:부채덮개살
3625:Ansim
3498:아랫등심살
3342:Petto
3245:Reale
3233:Collo
3171:Carré
3168:Veal
3126:tasca
2900:rebra
2882:Rebra
2854:Hrbat
2840:Hrbat
2819:Rebra
2747:Hesse
2616:Filet
2383:Queue
2247:Hampe
2127:Filet
1998:Rinta
1990:Potka
1982:Poski
1966:Niska
1950:Kylki
1922:are:
1907:stews
1863:Chuck
1858:Flank
1842:Round
1802:Dutch
1778:Dutch
1700:Tabla
1669:Posta
1634:Flank
1394:Cupim
1175:Vacío
1135:Pecho
1100:navel
1095:Falda
995:Asado
859:plate
764:offal
760:bones
603:Fried
598:Cured
535:Strip
530:Skirt
510:Round
495:Ranch
485:Plate
465:Flank
455:Chuck
450:Blade
203:Asado
163:Steak
149:Steak
101:JSTOR
87:books
6171:Tapa
5697:Aged
5676:Tail
5606:Rump
5513:Cuts
5452:veal
5450:and
5448:Beef
5333:Rump
5318:Cube
5299:Flap
5123:OCLC
5113:ISBN
5050:2013
5024:2017
5002:2022
4977:2011
4890:The
4811:(10)
4805:and
4776:nuar
4758:Nuar
4750:nuar
4428:Шея/
4287:ogon
4231:łata
4138:뭉치사태
4110:아롱사태
4023:도가니살
3978:양지머리
3950:업진안살
3936:치마양지
3908:차돌박이
3894:앞치마살
3821:제비추리
3720:갈비덧살
3678:앞다리살
3602:홍두깨살
3580:Udun
3540:윗등심살
3512:꽃등심살
3228:Neck
3040:fesa
3034:noce
2926:Rame
2753:Wade
2726:and
2697:Nuss
2694:and
2517:Kamm
2473:Joue
2398:Gîte
1958:Lapa
1810:Neck
1714:lomo
1520:Rump
1486:clod
1401:zebu
1243:neck
1230:Acém
1105:Lomo
1080:rump
944:and
924:the
913:and
905:the
894:and
886:the
857:The
850:The
829:and
816:clod
798:Beef
727:beef
573:Aged
515:Rump
470:Flap
73:news
6054:Pho
5939:Feu
5236:Rib
4826:Döş
4351:Mão
4152:상박살
4124:뒷사태
4096:앞사태
4071:10
4065:설기살
4037:삼각살
4009:보섭살
3984:9.
3964:업진살
3922:치마살
3869:8.
3863:토시살
3849:마구리
3835:꽃갈비
3807:갈비살
3793:참갈비
3779:본갈비
3765:안창살
3740:7.
3734:꾸리살
3706:부채살
3663:앞다리
3653:6.
3647:안심살
3622:5.
3616:우둔살
3577:4.
3571:채끝살
3546:3.
3526:살치살
3473:2.
3467:목심살
3442:1.
3381:or
3365:or
3314:or
3294:or
3248:or
3157:or
3123:or
3110:or
3077:or
3071:or
3065:or
3059:or
3047:or
3037:or
2952:But
2935:),
2775:or
2750:or
2732:or
2713:or
2674:or
2671:Bug
2644:or
2631:or
2606:or
2593:or
2580:or
2562:or
2520:or
1771:ren
1759:lao
1711:or
843:or
752:Cut
505:Rib
56:by
6345::
5121:.
5058:^
4993:.
4461:,
4081:사태
3994:설도
3879:양지
3750:갈비
3632:안심
3587:우둔
3556:채끝
3483:등심
3452:목심
3031:,
2916:,
2903:,
2897:)
2885:,
2742:))
2707:,
2688:,
2668:,
2662:,
2514:,
1850:('
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