Fabrication of beef Beef cuts

• Count seven vertebral centra down the beef carcass from the lumbo-sacral junction and add
  less than half the length of a centrum
• Cut perpendicularly through the vertebral column at this point.
• Separate the forequarter from the hindquarter by cutting through the intercostal and abdominal
  muscles.
• Chuck is separated from the rib by a perpendicular cut through the vertebral column between
  the 4 and 5th dorsal ribs.
• Separate the chuck from the brisket by a perpendicular cut to the fourth rib at a distance
  of 1 cm from the olecranon process of the forelimb.
• The hindquarter a is split at 12th rib about 20 cm from the vertebral column.
• Round is separated from the rump by a cut about 1 cm from the ischium which passes through
  the head of the femur.
• The rump is separated from the sirloin by cutting between 4th and 5th sacral vertebrae.
• Sirloin is separated from the short loin by a perpendicular cut 5th and 6th lumbar vertibera.
• Further specialized cuts are made from each of these couts depending upon their tenderness
  and retailability.

Beef skeletal chart would look like this