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Secondary cuts from the argentine (which includes the short loin and the rump) are:

• fillet (tenderloin) (filet)
• wing ribs (rib set) (coted'aloyau)

• strip loin ( contre-filet)
• rump (culotte)

Secondary cuts from the leg are:
• silverside

• knuckle
• topside

• round
• shin

Restaurant cuts might include:
• striploin and double striploin - porterhouse or sirloin steak

• shortloin - T-bone
• tenderloin - filet, eye fillet, medallion, mignon

• rib eye roll (cube roll)-rib eye steak
• D-rump - rump steak

• Ribs - beef cutlet

Pork can be purchased as light or heavy pork. Like lamb, pork is generally produced from young
animals and is, therefore, less variable in tenderness than beef. The other reason why pork is less
variable is that producers have responded to consumer demand by actually changing their feeding