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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.