PLANNING
GUIDE

A boneless roast from the loin using both sides.

A small roast from the loin.

Cross cut steak with a small piece of the femur intact.

A small boneless piece from the top of the rear leg.

Chop cut through the spine resembles two tiny T-bone steaks back to back.

A bone in chop cut from the sirloin.

Any boneless roast from the leg.

A piece of breast that has been rolled and tied for cooking.

Small boneless medallion cut from the loin.

Bone in roast from where the rear leg meets the back.

The entire rear leg with sirloin and shank intact.

The boneless leg cut so that it is opened up for stuffing or seasoning.