Profit from the Beef Shoulder 


The brochure is an industry first and has been developed to enable processors and butchers to maximise profits by adding value to the beef carcase. The bone-in beef shoulder accounts for almost 15% of the beef carcase and consists of 11 main muscles. The brochure provides detailed instructions on how to remove, de-bone and seam cut the beef shoulder into individual muscles. 




Meat Purchasing Guides for the Export Market

Meat Purchasing Guides for the Export Market

Beef and lamb cuts for the export market >>
Cutting Specifications

Cutting Specifications

Use our interactive flip-books to see a range of new and traditional beef and lamb cuts >>
Locate a QSM Supplier or Member

Locate a QSM Supplier or Member


Find your nearest supplier of Quality Standard Mark beef and lamb using our new postcode search tool >>