Cuts of Meat: Alternative Names

An alternative name for the topside cut of meat.

A cut of meat also known as thick flank.

The specific location on a carcass where external fat depth is measured to determine fat class.

A classification of a carcass based on the amount of external fat.

The thickness of fat measured at the P8 site on a carcass.

The range of external fat depth measurements used to classify a carcass.

The minimum external fat depth for a carcass to qualify for a certain fat class.

The maximum external fat depth for a specific fat class.

The method used to determine fat class in a carcass.

The purpose of measuring external fat depth at the P8 site.