1. Tip end of sirloin.
2. Second cut of sirloin.
3. First cut of sirloin.
4. Back of rump.
5. Middle of rump.
6. Face of rump.
7. Aichbone.
8. Best of round steak.
9. Poorer round steak.
10. Best part of vein.
11. Poorer part of vein.
12. Shank of round.
13. Flank.