- America's Beef Roast Cutting Guide
- Boneless Country-Style Ribs Cutting Guide
- Bottom Round - Western Tip and Western Griller Steaks Cutting Guide
- Chuck Eye Roll (116D)
- Delmonico Steak Cutting Guide
- Denver Steak Cutting Guide
- Forequarter Fabrication
- Heel - Braison and Merlot Cuts Cutting Guide
- Hindquarter Fabrication
- Removing the Ribeye Cap from the Loin (112A to 112D)
- Ribbing Fabrication
- Ribeye Cap (112D)
- Ribeye Muscle (112C)
- Separating the Chuck Roll (116A)
- Shoulder Clod - Flat Iron, Petite Tender, Ranch Steak Cutting Guide
- Shoulder Top Blade (114D)
- Sierra Steak Cutting Guide
- Strip Loin (180)
- Top Round - Santa Fe Cut, Round Petite Tender, San Antonio Steak, Tuscon Steak Cutting Guide
- Top Sirloin Cap (184D)
- Top Sirloin Cap or Coulotte_International Cutting_Guide
- Top Sirloin Cutting Guide