of beef, eye of round (7) Kontrnuar the lower left side of nuar, flat, gooseneck(with eye of round), (8) incik front and rear leg (9, 14) Yumurta sirloin tip, the section between kontrnuar and pençata (10) Pençata flank (11) Döş brisket, plate, short ribs(12) Kürek, kol shoulder, shank (13) UNECE standard for bovine meat carcasses and cuts The UNECE standard formalizes internationally agreed upon specifications written in a consistent, detailed and accurate manner using anatomical names to identify cutting lines. See also List of steak dishes Meat on the bone Steak References External links Agence canadienne d'inspection des aliments - Boeuf - Manuel de coupes de viande French-German butcher glossary