Beef Products

Front Quarter
The beef forequarter is the anterior portion of the beef
side which is separated from the hind quarter by a cut
passing between the 12 and 13th ribs. This is broken
into primals: chuck, rib, plate, brisket and foreshank.
The front quarter is prepared from a carcass side by
the separation of the forequarter and the hindquarter
by a cut along the specified rib, at right angles to the
vertebral column through the ventral portion of the
flank.
Chuck
The square cut chuck is separated from the rib, plate,
brisket and shank by two straight cuts at right angles
to each other. The first cut passes between the 5th and
6th rib and separates the chuck, brisket and shank
from the rib and plate. The second cut passes at a
point slightly above (dorsal to) the elbow joint and
through the cartilaginous juncture of the 1st rib and
sternum and separates the chuck from brisket and
shank.
Rib
The rib portion is separated from the chuck and
brisket by a straight cut passing between the 5th and
6th rib and from the plate by a straight cut passing
across the ribs at right angles to the first cut at a point
slightly ventral to the center of the rib cage.
Plate
The plate is separated from the chuck and brisket by a
straight cut passing between the 5th and 6th rib and
from the rib by a straight cut passing across the ribs at
right angles to the first cut at the point slightly below
ventral to the center of the rib cage.
Brisket
The brisket is separated from the plate by a straight
cut passing between the 5th and 6th rib, from the
chuck by a cut at right angles to the first cut passing at
a point slightly above (dorsal to) the elbow joint (distal extremity of the humerus) and from the shank by
a cut which follows the natural contour of the elbow bone (olecranon process of the ulna).
Foreshank
The foreshank is separated from the chuck by a cut passing at a point slightly above (dorsal to) the
elbow joint (distal extremity of the humerus) from the brisket by a cut which follows the natural seam of
the elbow bone (olecranon process of the ulna).

Chuck
Beef Chuck, Square Cut

The portion of the front quarter which is separated
from primal rib, plate and brisket by two straight
cuts at right angle to each other. It is a bone-in cut
that has portions of the blade bone, arm bone and
back bone present.
Beef Chuck, Neck Bone


This bone is close to the head of the cattle. This cut
consists of the 1st to the 5th cervical vertebra (neck
bone). Some meat may stay on the bones.

Beef Chuck, Chuck Bone

This bone was attached to the neck bone(113D).
This cut usually consist of the 6th to 7th cervical
vertebra (neck bone) and the 1st to the 5th thoracic
vertebra. Purchaser may specify how much lean
meat may stay on the bone.

Beef Chuck, Long Cut Shoulder Clod

This cut is inclusive of top blade (114D) muscle
without being separated. It consists of the outer muscle
system of the chuck which lies outside (lateral side) of
the blade bone (scapula) and ventral to the ridge of the
blade bone extending from the shoulder joint to the tip of the blade bone
cartilage. It lies next to the humerus (arm bone) and below the spine of the
chuck bone.

Beef Chuck, Top Blade Muscle

Generated from the long cut shoulder clod (114) after
separation of the shoulder clod (114E). The muscle
(Infraspinastus) lies on top of the blade bone (or
paddle bone). This is separated from the blade bone
and adjacent muscles through natural seams. There is a strand of sinew
(connective tissue) inside this muscle.

Beef Chuck, Short Cut Shoulder Clod

This cut is generated from the 114 long cut
shoulder clod after the removal of top blade
muscle (114D). It consists of the large muscle
system of the thick end of the shoulder clod.

Beef Chuck, Shoulder Tender

This cut is a single muscle (Teres major) which is
separated from the shoulder clod (114E). It is
also called petit tender or clod tender.



Beef Chuck, Square Cut Boneless

This cut has all bones and associated cartilages
removed from the chuck (113) square cut. The
long cut shoulder clod (114) is not attached. The
shoulder clod (114) may be included separately
based on specified purchaser options.


Beef Chuck, Pectoral Meat

This muscle cut is the Pectoralis profundi. It is
separated from the shoulder clod and round bone by
cutting through the natural seam.

Beef Chuck, Conical Muscle

This cut is a single muscle (Brachialis) that
surrounds the humerus. It is removed by following
the natural seam along the arm bone.


Beef Chuck, Chuck Blade Bone-In

Blade is the portion of the chuck which is separated
from the neck, short rib and shoulder by two
straight cuts at right angles to each other and
consists of the large muscle system that lies under
and on top of the blade bone.

Beef Chuck, Chuck Roll


This cut is generated from the blade portion of square
cut chuck. The clod, chuck tender, thin outer muscle,
bones and associated cartilages are removed.



Beef Chuck, Chuck Tender


This cut is generated from the chuck. It is a single
muscle (Supraspinatus) which is located at the
lower portion of the scapula spinous processes. It
is also called mock tender or Scotch tender.

Beef Chuck, Chuck Eye Roll

The chuck eye cut is separated from the chuck roll
by cutting through the natural seam.

Beef Chuck, Edge Roast Meat

This cut is Serratus ventralis, Rhomboideus and
Splenius muscles. It is separated from the chuck eye
roll through the natural seam. The dorsal and
ventral edges are straight cuts.

Beef Chuck, Rope Meat

This cut is the strip-shaped Longus colli muscle
that extends from the first thoracic vertebra to the
junction between the ribs and the 6th thoracic
vertebra. It can also be called neckchain.




Beef Chuck, Chuck Flap Tail

The chuck flap tail is generated from chuck roll
(116A) by the separation of chuck eye roll (116D).
A thicker portion of the Serratus ventralis muscle
located near the 2nd-4th ribs is used for
merchandizing purposes.


Beef Chuck, Short Rib Bone In

This cut is generated from rib bones of the primal
chuck. It includes 4 ribs (2nd- 5th ribs).


Beef Chuck, Short Rib Boneless

This cut is derived from bone-in short rib (130) by
the removal of all bones, excess fat and intercostal
meat.








Rib
Front Quarter
Two matching sides will be produced from a carcass.
Sides of beef are produced by splitting the carcass
down the back exposing the spinal groove of the
length of either side. The beef forequarter is the
anterior portion of the beef side which is separated from the hindquarter by
a cut passing between the 12th and 13th
excluded; however, if present, it is firmly attached and the membranous
portion is trimmed close to the lean.

Beef Rib Primal

This is the portion of the front quarter which is
separated from the chuck and 107 brisket by a st
cut passing between the 5th and 6th rib; and from the
plate by a straight cut passing across the ribs at right
angles to the first cut at a point slightly below (ventral to) the centre of the
rib cage.

Beef Rib OvenPrepared (Quebc Spec)

This cut is generated from the primal rib. The short
ribs are removed. The chine bones are removed
along the spinal canal. Feather bones are attached.

Beef Rib Roastready Special-netted


Blade meat and associated muscles are removed.
Feather bone, soft bo
fat cover that is separated from the blade meat is
Front Quarter
Two matching sides will be produced from a carcass.
f are produced by splitting the carcass
down the back exposing the spinal groove of the
length of either side. The beef forequarter is the
anterior portion of the beef side which is separated from the hindquarter by
a cut passing between the 12th and 13th rib. The diaphragm may be
excluded; however, if present, it is firmly attached and the membranous

This is the portion of the front quarter which is
separated from the chuck and 107 brisket by a straight
cut passing between the 5th and 6th rib; and from the
plate by a straight cut passing across the ribs at right
angles to the first cut at a point slightly below (ventral to) the centre of the
Prepared (Quebc Spec)
cut is generated from the primal rib. The short
ribs are removed. The chine bones are removed
along the spinal canal. Feather bones are attached.
netted
Blade meat and associated muscles are removed.
Feather bone, soft bone, backstrap are removed. The
fat cover that is separated from the blade meat is
replaced and secured by a net.

Beef Rib, Blade Meat

This cut consists of the muscle (Latissimus dorsi) that
lies below the surface fat cover and surrounding the
blade bone cartilage of the oven
is called lifter meat, false lean, wedge meat, or cap
meat.

Beef Rib, Roastready Cover Off, Exportstyle

This cut is generated from roast ready rib with fat
cover removed (Fat Cap Off = FCO). The lip a
associated fat remains attached and trimmed to a
specified measurement from the ribeye muscle
(Longissimus muscle).

Beef Rib, Ribeye Roll

This cut is generated from the oven
the chine bones, feather bones, rib bones and blade
meat removed. Unlike 112A, this cut is free of the lip
and associated fat that lies on the side of the short
plate.

Beef Rib, Ribeye, Lip On

This boneless cut is generated from the oven
rib with the chine bones, feather bones, rib bones and
blade meat removed. The lip should not exceed 5x5
cm (2x2 inch) unless specified by the purchaser.
This cut consists of the muscle (Latissimus dorsi) that
lies below the surface fat cover and surrounding the
one cartilage of the ovenprepared rib. This cut
is called lifter meat, false lean, wedge meat, or cap
Beef Rib, Roastready Cover Off, Exportstyle
This cut is generated from roast ready rib with fat
cover removed (Fat Cap Off = FCO). The lip and
associated fat remains attached and trimmed to a
specified measurement from the ribeye muscle
This cut is generated from the ovenprepared rib with
the chine bones, feather bones, rib bones and blade
t removed. Unlike 112A, this cut is free of the lip
and associated fat that lies on the side of the short
This boneless cut is generated from the ovenprepared
rib with the chine bones, feather bones, rib bones and
de meat removed. The lip should not exceed 5x5
cm (2x2 inch) unless specified by the purchaser.


Beef Rib, Ribeye

This is the Longissimus muscle which is separated
from ribeye (112) after the removal of ribeye cap
(112D) and the associated fat.



Beef Rib, Ribeye Cap

This muscle is generated from the ribeye (112) by the
separation of Longissimus muscle and the associated
fat. The Complexus and Spinalis muscles have been
removed through the natural seams.


Beef Short Rib (7 Bones)

Short ribs are generated from the primal rib after
separation of prime rib. This is the rib end portion of
the rib and plate obtained by making a straight cut
parallel and adjacent to the cut which separates the rib
from the plate.

Beef Short Rib - Pso Short Rib

This cut includes 6th
The blade meat and fat are removed.
This is the Longissimus muscle which is separated
from ribeye (112) after the removal of ribeye cap
(112D) and the associated fat.
This muscle is generated from the ribeye (112) by the
separation of Longissimus muscle and the associated
fat. The Complexus and Spinalis muscles have been
removed through the natural seams.
s are generated from the primal rib after
separation of prime rib. This is the rib end portion of
the rib and plate obtained by making a straight cut
parallel and adjacent to the cut which separates the rib
Pso Short Rib Piece Bones 6-9
This cut includes 6th-9th ribs and intercostals only.
The blade meat and fat are removed.


Beef Short Rib - Pso End Cut Bones 9

This cut looks similar to short ribs (123A) but includes
9th12th ribs. The blade meat and fat rem


Beef Short Rib - Pso Braising Short Rib Bones 6

Cutting line is four bones (6th
attached, outside surface fat removed.


Beef Short Rib - Pso Braising Short Rib Bones 9

The cutting line of this cut is the same as that
short rib 9th-12th (123). Blade meat remains and
excess surface fat is removed.


Beef Short Rib - Pso Braising Short Rib End Cut Bones 10


This cut includes the 10th
remains and excess surface fat is removed.

Pso End Cut Bones 9-12
This cut looks similar to short ribs (123A) but includes
9th12th ribs. The blade meat and fat remain.
Pso Braising Short Rib Bones 6-9
Cutting line is four bones (6th-9th) blade meat
attached, outside surface fat removed.
Pso Braising Short Rib Bones 9-12
The cutting line of this cut is the same as that of the
12th (123). Blade meat remains and
excess surface fat is removed.
Pso Braising Short Rib End Cut Bones 10-12
This cut includes the 10th-12th ribs. Blade meat
remains and excess surface fat is removed.


Beef Short Rib (3 Bones)

This cut is generated from the primal rib and
consists of 6th-8th ribs. The blade meat is
removed and fat remains. The dimension of the
cut is usually based on length of ribs as 15cm,
23cm or 15-23cm (6 inch, 9 inch or 6-9 inch).

Beef Short Rib (3 Bones)

This cut is the same cut as the short rib (123A) but
the surface fat is removed.


Beef Short Rib Boneless

This cut is generated from the short ribs (123A/B)
after removal of ribs and intercostals. It is the
thickest portion of the Serratus ventralis muscle
covering that section of 6th, 7th and 8th ribs.

Beef Rib, Back Ribs

This cut is generated from ovenprepared beef rib
and consists of seven ribs and associated
intercostals meat. Serous membrane (peritoneum)
and button bones (cartilage of spinous processes)
can be either removed or retained.



Beef Rib Rib Finger Meat (Intercostal)


These cuts may be generated from any portion of
the carcass that contains rib bones. These cuts
consist of the lean tissues that lie between the bones















Plate
Beef Plate, Short Plate Bone-In
The cutting line of this cut is the same as that of
primal plate. There are seven ribs (6th-12th) present.
Diaphragm may or may not be attached.

Beef Plate, Short Plate Boneless

This cut is generated from bone-in short plate
(121) after removal of all bones and associated
cartilage. It is also called the navel.


Beef Plate, Pso Super Pastrami (Karubi)

This cut is generated from bone-in short plate
(121) after removal of all bones and associated
cartilages. Rose meat (Cutaneous trunci), the thin
red meat covering the external surface of the plate,
is removed. The fat layer on the interior side of carcass is trimmed, exposing lean tissue.



Beef Plate, Pso Short Plate Eye (Yakiniku)

This cut is generated from super pastrami after
removal of fat layers and other muscles covering
the eye of the short plate.


Beef Plate, Outside Skirt

This cut is the costal muscular portion of the
diaphragm. It is a thin, rectangular, slightly dark,
and coarse muscle. It is situated across the ribs
which extend from the end of the brisket to the
lumbar bone. A thin membrane covers the lean.

Beef Plate, Inside Skirt

This cut is the lumbar portion of the diaphragm. It
is thick muscle (Transversus abdominis) and looks
similar to, but wider and bigger, than the outside
skirt. It is usually offered as membrane or skin off
and is practically free of fat.

Beef Plate Outside Skirt (Skinned)

This cut is generated from 121C outside skirt after
removal of the thin membrane covering both sides
of this cut.








Brisket
Beef Brisket Bone-In

This primal cut is separated from the plate by a
straight cut passing between the 5th and 6th rib;
from the chuck by a cut at a right angle to the first
cut passing at a point slightly above the elbow joint;
and from the shank by a cut which follows the natural contour of the elbow
bone.

Beef Brisket Boneless

The cutting line of this cut is the same as that of the
bone-in brisket. All bones and associated cartilage
are removed. The thick layer of fat is removed.




Beef Brisket Deckle Removed

This cut is generated from the boneless brisket
(120) after removal of the brisket deckle. This cut
is the deep pectoral muscle and is trimmed
practically free of fat.





Beef Brisket Point Cut, Deckle

This cut is generated from the boneless brisket
(120) after removal of the deep pectoral muscle
(120A). The deckle is removed along the hard fat
and natural contour.































Hind Quarter
The hindquarter is the posterior portion of the beef side
which is separated from the front quarter by a cut
passing between the 12th and 13th rib.
The hindquarter is prepared from the carcass side by the
separation of the hindquarter and forequarter by a cut
along the specified rib at right angles to the vertebral
column through to the ventral portion of the flank.
Hip
The hip is that portion of the hind quarter which is
separated from the loin by a straight cut which passes in
front of (anterior to) the rump knuckle bone (head of the
femur/acetabulum) thereby cutting the pelvic bone (as
coxae) into approximately two equal part.
Loin
The short loin is the anterior portion of the loin which is
separated from the sirloin by a straight cut which passes
at a point immediately in front of (anterior to) the pin
bone (ilium or tuber coxae.
The sirloin is the posterior portion of the loin which is
separated from the short loin by a straight cut which
passes at a point of (anterior to) the pin bone (ilium or
tuber coxae.
Flank
The flank is that portion of the hind quarter which is
separated from the loin by a straight cut passing
approximately parallel to the lumbar back bones (lumbar
vertebrae) beginning in close proximity to or through the
flank lymph node (prefemoral) and from the plate by a
cut passing between the 12th and 13th rib and cartilage.







Hip

Hindquarter

Sides of beef are produced by splitting the
carcass down the back exposing the spinal
groove of the length of either side. Each side of
beef produces a hindquarter and forequarter.
The hindquarter is the posterior portion of the beef side which is
separated from the front quarter by a cut passing between the 12th
and 13th rib.

Beef Bones Femur Bone

This is the hindquarter hip bone. The purchaser may
discuss how much meat needs to be trimmed from
the bone.

Beef Bones Hindshank Bone

This is the hindquarter leg bone. The purchaser
may discuss how much meat needs to be trimmed
from the bone.


Beef Round, Primal Hip
This bone in primal cuts is generated from the
hindquarter of the carcass after the separation of
loin and flank. This item consists of four major sub
primal cuts consisting of inside round, outside
round, knuckle, and shank.

Beef Round, Boneless Hip

This cut is generated the from the primal hip after
removal of shank, knuckle and bones such as aitch
bone, femur bone and shank bone.

Beef Round, Pelvic Bone

This bone consists of aitch bone (rump bone) and
pin bone. This bone is connected to the round
bone (femur bone) and sacrum.

Beef Round, Patella

This bone is generated from the top (caudal) of the
knuckle near the shank. The item is removed from
the knuckle around the edge of the bone. This bone
is also called the knee cap.

Beef Round, Primal Hip Shank Off

This cut is generated from the primal hip (158)
after the removal of the shank. The shank is
removed by a cut through the stifle joint along the
natural seam between the heel muscle and
hindshank.




Beef Round, Baron Of Beef Bone-In


This cut is generated from primal hip that has heel
muscle, shank, and knuckle removed. This cut has
the femur bone attached.



Beef Round, Ponderosa Hip Handle On


This cut is generated from the primal hip. The
hindshank and heel muscle are partially removed
from the shank bone forming a handle free of lean.




Beef Round, Hindshank Bone-In

This cut is the shank meat and shank bone
attached. The shank is separated from the primal
hip at the stifle joint along the natural seam
between the heel and hindshank.



Beef Round, Knuckle (Tip)

This cut is separated from the inside round and
outside round through the natural seam. The
patella, joint capsule and surrounding connective
tissue are removed. It is also called sirloin tip or
thick flank.
Beef Round, Knuckle (Tip) Peeled

This cut is generated from 167 knuckle by the
removal of triangular-shaped smaller outer muscle
(Tensor fasciae latae), fat and skin tissue. This can
be further broken into eye of sirloin tip (Vastus
lateralis) and sirloin tip with eye removed.


Beef Round, Inside Round

This boneless portion of the round located inside
(medial side) of the leg is separated from the outside
round by cutting lengthwise along the natural seam.
This cut is also called top round or topside.

Beef Round, Inside Round Cap Removed

This cut is generated from 168 inside round by the
removal of Gracilis muscle and the loose side
Pectineus and Sartorius muscles (169B). A small
amount of surface fat will remain.




Beef Round, Inside Round Cap

This cut is generated from the inside round (168).
This cut is the muscle (Gracilis) that was separated
along the natural seam from the top inside round.



Beef Round, Outside Round Gooseneck

This cut is the boneless portion of the round located
outside (lateral side) of the leg (femur bone), which
is separated from 168 inside round. Achilles tendon
can be either retained or removed.


Beef Round, Outside Round (Heel Out)

This cut is generated from 170 outside round by
the removal of heel muscle (Gastrocnemius).
Outside flat and eye of round are attached.

Beef Round, Outside Round Flat

This is the single muscle (Biceps femoris) which
can be generated from 170A outside round by the
removal of 171C eye of round. Silver skin and
connective tissues can be removed or retained. It is
also called bottom round or bottom flat.

Beef Round, Eye Of Round

This cut can be generated from 170A outside round
by the removal of 171B outside flat. This is a
cylindrical-shaped, single muscle (Semitendinosus)
inside the hind leg. Exterior fat and membrane can
be either removed or retained.


Beef Round, Outside Round Heel
This is the muscle (Gastrocnemius) that surrounds
the knee joint at the lower part of the femur. The
Superficial digital flexor is attached.

Beef Round, Super Digital Flexor Muscle

This is the single muscle (Superficial digital
flexor) which is located inside 171F heel muscle. A
cut is made from the lower portion to the upper
portion of the heel along the muscle that extends to
the Achilles tendon. It is also called the rat tail.

Beef Round, Shin Shank (Bubble Meat)

This cut is generated by the separation of shank
bone. This cut is the muscle that is positioned along
the fibula of the hind leg.



Loin
Beef Loin, Full Loin

This is a portion of hindquarter which is separated
from the primal flank, the knuckle and the primal
round by a cut which passes in front of (anterior to) the
rump knuckle bone (head of the femur/acetabulum)
thereby cutting the pelvic bone (os coxae) into
approximately two equal parts.

Beef Loin, Pso Short Loin 0x1

This cut is the anterior portion of the loin which is
separated from the top sirloin butt by a straight cut
which passes at a point immediately in front of
(anterior to) the pin bone (ilium or tuber coxae).
Two major sub-primal cuts from this cut are
tenderloin and strip loin.

Beef Loin, Pso Strip Loin Bone In 2x2

This is the portion of short loin from which the
tenderloin is removed. It contains the 13th rib and
1st-5th lumbar bones.


Beef Loin, Steak Tail (Loin Tail)
This cut may include both the Obliquus abdominis
internus and Obliquus abdominis externi muscles
that are adjacent to the flap meat.



Beef Loin, Pso Strip Loin Boneless 2x2
This cut is generated from 175 strip loin. The tail is
trimmed at a predetermined point that extends from
the eye of the strip loin. Rib finger meat and chain
meat are either removed or retained.

Beef Loin, Pso Strip Loin Boneless Steak Ready (Backstrap Off)

This cut is generated from 180 strip loin after the
removal of backstrap (supraspinous ligament). The
tail is trimmed at a predetermined point that extends
from the eye of the strip loin.


Beef Loin, Full Sirloin (Tenderloin Attached)

This cut is the posterior portion of the loin which
is separated from the short loin by a straight cut
which passes at a point immediately in front of
(anterior to) the pin bone (ilium or tuber coxae).
This cut is inclusive of the butt tenderloin.


Beef Loin, Top Sirloin Butt, Boneless


This cut is generated from 181A top sirloin after the
removal of bones and the associated cartilages. This
is the muscle located at 6th lumbar bone 5th
sacrum bone. Heavy connective tissue is removed.

Beef Loin, Top Sirloin Butt Boneless, Cap Off (Top Butt)

This cut is generated from 184 top sirloin butt after
the removal of cap and all other muscles except the
Gluteus medius. Chicken muscle (Gluteus
accessorius), which is small sinewy muscle located
on the underside of the sirloin, is removed. Wedge
fat is removed.


Beef Loin, Top Sirloin Cap (Bottom Butt)
This is the culotte muscle (Biceps femoris) from
184 top sirloin butt produced by the removal of
the main muscle, following the natural seam.
Silver skin is removed. Exterior fat and membrane
can be either removed or retained.

Beef Loin, Bottom Sirloin Butt, Flap Meat, Boneless
This cut is the single muscle on the inner surface of
the bottom sirloin butt. It extends into the loin wing.
Surface fat and sinew are completely removed. Small
pieces of flake fat and some connective tissue may
remain.

Beef Loin, Bottom Sirloin Butt, Ball Tip, Boneless

This cut is a single dome-shaped muscle that is
generated from bottom sirloin butt from which 185A
flap meat and 185C tri tip are separated. It consists of
the muscle system continuing from the knuckle. This
cut is lean with almost no outside fat.

Beef Loin, Bottom Sirloin Butt Tri-Tip Boneless

This cut is a muscle portion (Tensor fasciae latae)
of bottom sirloin butt. The boneless tip is separated
from the ball tip and the flap meat through the
natural seam. All connective tissue and cartilage is
removed. Fat cover is left on the underside.

Beef Loin, Bottom Sirloin Butt, Tri-Tip Boneless Trimmed

This is described as 185C (Tensor fasciae latae) of
the bottom sirloin butt except it is trimmed
practically free of fat.


Beef Loin, Tenderloin, Full

This cut is a cylindrically-shaped muscle located on
the inside (ventral side) of the lumbar vertebrae and
the lateral surface of the ilium. The side muscle
(Psoas minor) remains attached.

Beef Loin, Tenderloin, Side Muscle On
This cut is similar to 189 full tenderloin except
that most surface fat is removed. The side muscle
(side seam) that lies adjacent to the main
tenderloin muscle is attached. This cut is often
referred to as PSMO (Peeled, side muscle-on).



Beef Loin, Tenderloin, Side Muscle Off

This cut is similar to 189A tenderloin except that
the side muscle (side seam) Psoas minor is
removed.

Beef Loin, Tenderloin, Skinned Denuded

This cut is generated from 189A or 190 tenderloin
except that the side muscle, fat and silver skin is
removed.


Beef Loin, Tenderloin Butt, Defatted

This cut is the portion of the tenderloin remaining on
the lateral surface of the ilium after the separation of
the short loin. The surface and wing fat is almost
completely trimmed out.














Flank

Beef Flank, Flank Steak
This cut is generated from the primal flank. It i
oval plate-shaped muscle (
located toward the abdominal incision line from the
3rd to 6th lumbar vertebra.

Rose Meat
The Cutaneous trunci
the outside of the carcass that spans the shoulder to
flank. The meat has a pale light













Beef Flank, Flank Steak
This cut is generated from the primal flank. It is the
shaped muscle (Rectus abdominis)
located toward the abdominal incision line from the
3rd to 6th lumbar vertebra.
Cutaneous trunci or rose meat is a thin muscle on
the outside of the carcass that spans the shoulder to the
flank. The meat has a pale light-red colour.
Portion Controls Cuts
RIB

Cubed Steak Pso
Cube steaks can be prepared from any portion of the
carcass excluding the shank and heel meat. Knitting
of two or more pieces and folding the meat when
cubing is permissible. The steaks are free of heavy
connective tissue, bones, cartilages, and lymph
glands.


Braising Steak (Swiss) Pso

This steak cut is harvested from any combination of
lean from the round, loin, rib or chuck sections of the
carcass excluding the shank and heel meat. The steaks
are free of heavy connective tissue, bones, cartilages,
and lymph glands.

Beef Rib, Pso Rib Steak, Bone-In

Rib steaks bone-in are
prepared from any bone-in
rib item. The Latissimus
dorsi, Infraspinatus, and
Trapezius muscles above the blade bone and the
subscapularis and Rhomboideus muscles below it including the blade bone, related cartilage, feather bones,
chine bones, and backstrap are removed.



Beef Rib, Pso Rib Steak Bone-In, Frenched

Frenched rib steak is
prepared the same as 1103
except that each steak must
be cut between the bones.
The rib bone is completely trimmed of the
intercostal meat, lean and fat so that the bone is exposed from the ventral edge of the Longissimus dorsi to the
end of the rib bone. Also called the cowboy steak.

Beef Rib, Pso Ribeye Steak Lip On Boneless


Lip on boneless ribeye
steaks are prepared from a
rib item meeting the end
requirements of the 112A.
The lip is cut on the short rib side with a straight
cut that is ventral to, but no more than 5.0 cm (2 inches) from, the Longissimus dorsi, leaving the lip attached.
Beef Rib, Pso Ribeye Roll Steak Boneless

Ribeye boneless steaks can be
prepared from any boneless ribeye
item. Any lip, if present, is
excluded so as to expose the
natural seam immediately ventral to the Longissimus dorsi
muscle.

Beef Rib, Pso Ribeye, Eye Steaks

Boneless ribeye steaks
prepared from the
Longissimus muscle of any
ribeye roll item. The
ribeye cap (Complexus
and Spinalis muscles) have been removed.

Beef Rib, Pso Ribeye, Cap Steaks

PSO RIBEYE, CAP
STEAKS Boneless ribeye
cap steaks are prepared
from the Complexus and
Spinalis muscles of any ribeye roll item. The
Longissimus muscle is removed.


CHUCK
Beef Chuck, Shoulder Pso Top Blade Steak

This steak is generated
from the top blade muscle
114D. The tissue or
tendon may be removed
based on PSO. This item is also called the flat iron
steak.

Beef Chuck, Shoulder Pso Shoulder Steak
This boneless shoulder clod
steak is prepared from the
114E. The steak is sliced
across the grain of the
Triceps brachii long head. Also called ranch steak.




Beef Chuck, Pso Shoulder Tender, Terres
Major

Beef shoulder tender
portion is prepared from
item 114F beef chuck
shoulder tender. The
individual steaks are prepared by a straight cut across the grain in accordance with the purchasers specification
with respect to thickness or weight. This cut is also called petite tender medallions.

Beef Chuck, Pso Chuck Roll Sliced
These sliced boneless chuck
steaks are prepared from the
116A chuck roll. The
individual steaks are cut
straight across the grain in accordance with purchaser
specifications.


Beef Chuck, Pso Chuck Eye Roll Steak
Chuck roll steaks are prepared
from the 116D chuck.
Individual steaks are prepared
to purchaser specifications
with respect to thickness, size and weight.










PLATE

Beef Plate, Pso Inside Skirt Steak
The boneless steaks are
prepared from the product to
meet the end requirements
from inside skirt item 121D.

Beef Plate, Outside Skirt Steak (Skinned)

These steaks are prepared
from the outside skirt
diaphragm muscle to
meet the end
requirements for item
121E.

Beef Plate, Pso Short Rib, Bone In

These bone-in portion cuts are
prepared from any beef chuck,
rib, or plate short rib item
described as item 123. The
portion consists of the ribs, intercostal meat and the
intact Serratus ventralis muscle. Purchaser specifies
both the width and the number of ribs in each portion.





Beef Plate, Pso Short Rib, Boneless
These boneless portion cuts
are prepared from any beef
chuck, rib, plate or short rib
item. All ribs and intercostals
are removed. Steaks are cut straight across the grain in
accordance with purchaser specifications.


HIP

Beef Round, Pso Knuckle (Tip) Steak

Sirloin tip steaks may be
prepared from any beef
knuckle item, provided
the product used meets
the end-item requirements. The knuckle can be
separated lengthwise into sections to accommodate the cutting of specified portion-sized steaks.

Beef Round, Pso Inside Round Steaks

These steaks are prepared
from item 168 inside
round. The inside round
may be separated
lengthwise into sections to accommodate the
cutting of specified portion-size steaks.




Beef Round, Pso Bottom Outside Round Steaks


The steaks are prepared
from any outside round
item meeting the end
requirements of item 170.
The outside round may be
separated lengthwise into sections to accommodate the cutting of specified portion-size steaks.


GROUND
Beef Patties
The ground patties are
mechanically formed into patties
of the shape and size specified
by the purchaser. Patties are
separated from each other by
means which prevent them from sticking together when
packaged. Patties are frozen unless fresh is specified.

Beef Diced
These may be produced from any portion
of the carcass. All bones and cartilages
are removed. Consistency in cutting is
required.





LOIN
Beef Loin, Porterhouse Steak

This steak is prepared from
the beef short loin item 174.
The minimum width of the
tenderloin is at least 3.2 cm
(1.25 inches) when measured parallel to the length of
the back bone. The purchaser may specify weight and
tail length.

Beef Loin, T-Bone Steak

This steak is prepared from
the beef short loin item 174.
The minimum width of the
tenderloin is at least 13 mm
(0.5 inches) when measured parallel to the length of
the back bone. The purchaser may specify weight
and tail length.

Beef Loin, Strip Loin Steak Bone-In

This steak is prepared from
the beef short loin item 174.
The purchaser may specify
weight and tail length. This
item may not contain any tenderloin. This is also
called the club steak or wing steak.





Beef Loin, Strip Loin Steak Boneless

This boneless steak is
prepared from any short
loin, bone-in strip loin or
boneless strip loin
provided the item meets the end requirements for
item 180. All bones and cartilage are removed.
Purchaser may specify weight and tail length.

Beef Loin, Top Sirloin Butt Steak

These boneless steaks are
prepared from the top
sirloin butt, provided the
item meets the end
requirements of the item specification 184.

Beef Loin, Top Sirloin Butt Steak (Semi Centre Cut)

These boneless top sirloin
steaks are prepared from
the Gluteus medius and the
biceps femoris muscles of
the top butt. If present, the Longissimus dorsi
muscle may also be included in these steaks.







Beef Loin, Top Sirloin Butt Steak (Centre Cut)


These boneless top sirloin
butt steaks are prepared only
from the Gluteus medius
muscle.

Beef Loin, Top Sirloin Cap Steak Boneless

These steaks are prepared
from the sirloin cap or biceps
femoris muscle. The product
is generated from item 184D.
The steaks are made into specified portion size by
slicing the sirloin cap at an approximate right angle to
the grain direction of the muscle fibers. This item is
also called the coulotte steak.

Beef Loin, Bottom Sirloin Butt, Tri Tip Steak
The tri tip steak is prepared
from the Tensor fasciae latae
muscle of the bottom sirloin butt
generated from item 185C or
185D tri tips. The steak can be made into specified
portions by slicing the tri tip at an approximate right angle to the grain direction of the muscle fibers.

Beef Loin, Tenderloin Steak, Side Muscle On

This steak is prepared
from the item 189A
tenderloin. The side
muscle is on and
attached to the main tenderloin muscle Psoas
major. The steaks are made into specified portion
size by slicing against the grain of the Psoas major.

Beef Loin, Tenderloin Steak, Side Muscle Off


This steak is prepared
from the item 190
tenderloin. The side
muscle is off and not
attached to the main tenderloin muscle Psoas
major. The steaks are made into specified portion size by slicing against the grain of the Psoas major.



















Boneless Trimmings
Trimmings are portions of meat remaining after the preparation of primal cuts from the carcass. Trimmings
must not include any portion of the head meat, internal organs, major tendons or ligaments.
Points Requiring Specification:
Visual lean (VL) or chemical lean (CL) lean point determination
Primal cuts and/or associated pieces to be included
Inclusion of flank or brisket meats
Inclusion of fore/hind shank meats
Inclusion of diaphragm or intercostals meats
Minimum/maximum piece size requirements
Meat block type, origin and composition;
o OTM (beef derived from cattle over thirty months of age),
o UTM (beef derived from cattle under thirty months of age),
Packaging/box size requirements






Boneless Round Trimmings
Prepared from hip primal cuts and/or associated trimming pieces.
Hip Group Includes:
Inside round,
outside round,
eye of round,
sirloin tip,
and heel of round.
Points Requiring Specification:
Lean point requirement
Visual lean (VL) or chemical lean (CL) lean point determination
Primal cuts to be included
Min./max. piece size requirements
Packaging requirements

Boneless Sirloin Trimmings
Prepared from sirloin primal cuts and/or associated trimming pieces.
Sirloin Group Includes:
Top sirloin butt,
bottom sirloin,
tri-tip,
bottom sirloin ball tip,
and bottom sirloin flap.
Points Requiring Specification:
Lean point requirement
Visual lean (VL) or chemical lean (CL) lean point determination
Primal cuts to be included
Min./max. piece size requirements
Packaging requirements




Boneless Rib Trimmings
Prepared from rib primal cuts and/or associated trimming pieces.
Rib Group Includes:
Rib,
blade meat,
rib finger meat (intercostals),
and short rib.
Points Requiring Specification:
Lean point requirement
Visual lean (VL) or chemical lean (CL) lean point determination
Primal cuts to be included
Inclusion of Cutaneous trunci, diaphragm and/or Serous membrane (Peritoneum)
Min./max. piece size requirements
Packaging requirements

Boneless Chuck Trimmings
Prepared from chuck primal cuts and/or associated trimming pieces.
Chuck Group Includes:
Blade,
clod,
neck,
shoulder,
and chuck ribs.
Points Requiring Specification:
Lean point requirement
Visual lean (VL) or chemical lean (CL) lean point determination
Primal cuts to be included
Inclusion of Cutaneous trunci, diaphragm and/or Serous membrane (Peritoneum)
Min./max. piece size requirements
Packaging requirements




Boneless Shank Trimmings
Prepared from shin shank and/or associated trimming pieces.
Shank Group Includes:
Front shank,
hind shank,
heel muscle (Gastrocnemius),
conical muscle (Biceps brachii),
and associated muscles from the humerus.
Points Requiring Specification:
Lean point requirement
Visual lean (VL) or chemical lean (CL) lean point determination
Removal or retention of connective tissue and/or skin
Removal or retention of sinews and/or tendons
Packaging requirements

Caul Fat
Originates from the fat lining of the abdomen.
Caul Fat Group Includes:
Heart fat,
caul fat,
and kidney fat.
Common Names:
Cod fat
kidney fat








Asian Cuts
Click on the images of the cuts below to view.













Veal Cuts
Click on the images of the cuts below to view.

Veal Cuts
Click on the images of the cuts below to view.