Difference between revisions of "Template:Cuts of beef diagram"

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imported>Rcsprinter123
(add Brazilian map)
imported>The Banner
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poly 192 104 193 153 127 164 108 129 [[Spare ribs|Thick rib]]
 
poly 192 104 193 153 127 164 108 129 [[Spare ribs|Thick rib]]
 
poly 456 22 462 102 447 104 443 26 [[Silverside (beef)|Silverside]]
 
poly 456 22 462 102 447 104 443 26 [[Silverside (beef)|Silverside]]
poly 463 24 480 20 493 44 491 96 472 100 [[Topside]]
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poly 463 24 480 20 493 44 491 96 472 100 [[Round steak|Topside]]
 
poly 434 24 379 29 416 145 [[Rump steak|Rump]]
 
poly 434 24 379 29 416 145 [[Rump steak|Rump]]
  

Revision as of 21:18, 4 June 2014

Template documentation
Flank steakShankRibPlateBrisketShankChuckRoundSirloinTop sirloinTenderloinShort loin
American cuts of beef
Flank steakSirloinThin ribFore ribLegThick flankRumpBrisketShinNeck & ClodBlade steakChuck steakThick ribSilversideTopsideRump
British cuts of beef

This template generates a linked image map diagram illustrating the location of various cuts of beef. Each regions of the diagram is linked to the corresponding article which describes the cut.

Usage

{{Cuts of beef diagram|type}}

Here, type is one of the following: American or British or Dutch or Brazilian.

Optional parameters

|align= – may be set to left, right, center, or none (the default is right)
|width= – may be set to a raw number equal to the width in pixels (the default is 400)
|caption= – may be used to override the default caption.

See also