Russian beef cuts depicted in the colour illustration in the Book of Tasty and Healthy Food published in the Soviet Union (1953). Index: 1 - thin edge or short filet (file in Russian); 2 - sirloin (okovalok); 3 - leg (kostrets); 4 - thick edge or rib eye (kray); 5 - brisket (chelyshko sokolok); 6 - rump or hip (bedro or oguzok); 7 - brisket (grudinka); 8 - rump or hip (podbedrok); 9 - flank (pashinka or pashina); 10 - shoulder (lopatka); 11 - neck (sheya); 12 - hock or hough (rulka); 13 - first cut (zarez); 14 and 15 - shank (golyashka).

- Image ID: T5397D
Russian beef cuts depicted in the colour illustration in the Book of Tasty and Healthy Food published in the Soviet Union (1953). Index: 1 - thin edge or short filet (file in Russian); 2 - sirloin (okovalok); 3 - leg (kostrets); 4 - thick edge or rib eye (kray); 5 - brisket (chelyshko sokolok); 6 - rump or hip (bedro or oguzok); 7 - brisket (grudinka); 8 - rump or hip (podbedrok); 9 - flank (pashinka or pashina); 10 - shoulder (lopatka); 11 - neck (sheya); 12 - hock or hough (rulka); 13 - first cut (zarez); 14 and 15 - shank (golyashka).
Azoor Photo / Alamy Stock Photo
Image ID: T5397D