Youngbull forquarter elements  |
Youngbull hindquarter elements | Youngbull offals |
| Shoulder clod - Sp / PAD | Topside cap on | Ox muzzle / snout |
| Chuck tender - Sp / PAD | Topside cap off - Sp / PAD | Head skin |
| Shoulder blade - Sp / PAD | Silverside - Sp | Head meat |
| Shin boneless | Silverside w/o eyeround - Sp / PAD | Cheek meat |
| Shin bone-in | Eyeround - Sp / PAD | Lip |
| Shin bone-in / in slices 3-4 cm | Knuckle - Sp / PAD | Tongue |
| Chuck and neck | Rump - Sp | Bloody trimmings |
| Chuck | Heart of rump - PAD | Paddywhack |
| Marrow bones | Rump tail - Sp / PAD | Lung |
| Marrow bones / in slices 5 cm | Eyeround - SP / PAD | Trachea |
| Brisket boneless - Sp / PAD | Shank boneless | Heart |
| Flank boneless | Shank bone-in | Liver |
| Thick flank PAD | Heelmuscle | Spleen |
| Flank steak PAD | Tenderloin | Kidney |
| Youngbull proccesing elements | Tenderloin w/o chain | Thick skirt |
| 100% Trimmings | Loin 8 ribs bone-in | Thin skirt |
| 98/02 Trimmings | Striploin | Tripe |
| 95/05 Trimmings | Striploin w/o chain - Sp / PAD | |
| 90/10 Trimmings | Entrecote | |
| 85/15 Trimmings | Entrecote bone-in | |
| 80/20 Trimmings | Rib-eye / Cuberoll | |
| 70/30 Trimmings | ||
| 60/40 Trimmings | ||
| 50/50 Trimmings | ||
| Membrane | ||
| Fat | ||
