Beef

A - Neck
B - Shoulder
C - Fore Rib
D - Sirloin Wing Rib
E - Fillet
F - Sirloin/T Bone Steaks
G - Popeseye/Heuk Bone
H - Topside and Silverside
I - Hough
J - Round/Thick Flank
K - Thin Flank/Boiling Beef
L - Thin Runner
M - Brisket
N - Thick Runner
O - Hough
P - Clod

Lamb

A - Scrag
B - Best End/Rack
C - Loin
D - Chump
E - Centre Cut Gigot
F - Shank End of Gigot
G - Breast
H - Shoulder