sign in sign up
<<
Home , Beef plate, Bottom sirloin, Brisket, Flank steak, Hanger steak, Ranch steak

CUTS FOR PORTIONING

CHUCK RIB SIRLOIN ROUND

TOP SIRLOIN CHUCK ROLL PRIME RIB 1184 Beef Loin, Butt Steak, Boneless STEAMSHIP ROUND 116A Beef Chuck, Chuck Roll 109E Beef Rib, Ribeye Roll, -On, In (Export Style) 174 Beef Loin, Short Loin, Short-Cut 166B Beef Round, Rump and Shank Partially Off, Handle On ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade ORDER SPECIFICATIONS • Quality grade • Quality grade • Quality grade • Thickness or portion weight • Quality grade • Different length portion • Fat cover • Length of tail • Thickness of surface fat • Removal of shank exclusions - ventral cut • Weight range • Thickness of surface fat • Specify 1184A to purchase without • Thickness of surface fat • Removal of subscapularis • Thickness of surface fat • Weight range the gluteus accessorius and Portioned Top • Portion weight: 30 to 50 pounds Cooking method: Moist heat • Length of tail (lip) Cooking method: Dry heat gluteus profundus Cooking method: • Tied or netted • Specify 1184B to purchase center-cut Dry heat – roast (Cap off) – gluteus medius muscle only Cooking method: Dry heat Cooking method: Dry heat CHUCK EYE STEAK PORTERHOUSE STEAK 1116D PSO:1 Beef Chuck, Chuck Eye Roll Steak, Boneless 1173 Beef Loin, Porterhouse Steak ORDER SPECIFICATIONS ORDER SPECIFICATIONS 1103 Beef Rib, Rib Steak, Bone In TOP SIRLOIN FILET • Prepared from item 116D • Quality grade 1184F Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless, • Quality grade ORDER SPECIFICATIONS • Thickness or portion weight Seamed (IM) INSIDE ROUND 169 Beef Round, Top (Inside) • Thickness or portion weight • Quality grade • Thickness of surface fat ORDER SPECIFICATIONS • Tied or netted • Thickness or portion weight • Tail length ORDER SPECIFICATIONS • Quality grade • Longissimus dorsi muscle • Thickness of surface fat Cooking method: Dry heat • Quality grade must be on one side of the steak • Thickness or portion weight • Length of tail (lip) • Thickness of surface fat Cooking method: Dry heat • Tied or netted Cooking method: Dry heat • Specify 169A to purchase Cooking method: Dry heat without cap (gracilis) or Gluteus medius soft side (pectineus and sartorius) attached T-BONE STEAK muscle only 1174 Beef Loin, T-Bone Steak • Specify 169D to purchase with cap (gracilis) and without the soft side (pectineus and sartorius) COUNTRY-STYLE COWBOY STEAK 1116D PSO:2 Beef Chuck, Chuck Eye Roll Steak, Boneless ORDER SPECIFICATIONS SIRLOIN CAP • Whole or cut into two equal sections 1103B Beef Rib, Rib Steak, Bone In, Frenched • Quality grade 184D Beef Loin, Top Sirloin, Cap, Boneless (IM) Cooking method: Moist or dry heat ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Thickness or portion weight • Prepared from item 116D ORDER SPECIFICATIONS • Quality grade • Thickness of surface fat • Quality grade • Quality grade • Thickness or portion weight • Tail length • Portion weight • Removal of connective tissue – denuded • Thickness of surface fat Cooking method: Dry heat TOP Cooking method: Moist or moist • Thickness of surface fat • Length of bone then dry heat • Portion weight 1169 Beef Round, Top (Inside) Round Steak Cooking method: Dry heat Cooking method: Dry heat – indirect grill ORDER SPECIFICATIONS • Quality grade • Removal of heavy 1179 Beef Loin, Strip Loin Steak, Bone In DENVER CUT connective tissue 1116G Beef Chuck, Under Blade, Center-Cut Steak PRIME RIB ORDER SPECIFICATIONS COULOTTE STEAK • Removal of cap (gracilis) 112A Beef Rib, Ribeye, Lip-On • Quality grade 1184D Beef Loin, Top Sirloin Cap Steak, Boneless (IM) • Removal of soft side muscles (pectineus and sartorius) ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Thickness or portion weight • Thickness or portion weight • Prepared from item 116D ORDER SPECIFICATIONS • Quality grade • Thickness of surface fat • Benefits from tenderization • Quality grade • Quality grade • Fat cover • Tail length Cooking method: Moist or dry heat • Thickness (optimal thickness 3/4”) • Removal of fat • Length of tail (lip) • Specify 1179A to purchase center-cut • Removal of connective tissue – denuded • Removal of connective tissue – denuded • Weight range Cooking method: Dry heat • Benefits from tenderization • Thickness of surface fat • Tied or netted • Age – minimum of 21 days • Cut against the direction of the muscle fiber Cooking method: Dry heat TOP ROUND CAP Cooking method: Dry heat • Thickness or portion weight 169B Beef Round, Top (Inside), Cap (IM) Cooking method: Dry heat STRIP LOIN ORDER SPECIFICATIONS 180 Beef Loin, Strip Loin, Boneless • Quality grade RIBEYE STEAK CLOD ORDER SPECIFICATIONS • Thickness of surface fat 1112A Beef Rib, Ribeye Steak, Lip-On, Boneless 114 Beef Chuck, Shoulder Clod • Quality grade BALL TIP STEAK • Removal of surface fat ORDER SPECIFICATIONS • Length of tail 1185B Beef Loin, Butt, Ball Tip Steak (IM) • Removal of connective tissue ORDER SPECIFICATIONS • Quality grade • Thickness of surface fat • Weight Completely • Quality grade ORDER SPECIFICATIONS denuded • Thickness or portion weight • Weight range • Benefits from tenderization • Long or short cut • Quality grade • Thickness of surface fat Cooking method: Dry heat Cooking method: Moist or dry heat • Removal of teres major • Removal of fat • Length of tail (lip) • Removal of infraspinatus • Removal of connective tissue – denuded Cooking method: Dry heat Cooking method: Moist heat • Thickness of surface fat 185B • Thickness or portion weight STRIP STEAK, BONELESS • Specify 185B to purchase whole OUTSIDE ROUND 1180 Beef Loin, Strip Loin Steak, Boneless 171B Beef Round, Outside Round (Flat) • Benefits from tenderization RIBEYE ROLL STEAK (shown with rump removed) ORDER SPECIFICATIONS Cooking method: Dry heat 1112 Beef Rib, Ribeye Roll Steak, Boneless 1114E PSO:1 Beef Shoulder, Arm Steak • Quality grade ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Thickness or portion weight • Quality grade ORDER SPECIFICATIONS • Quality grade • Thickness of surface fat • Removal of heavy • Prepared from item 114E PSO:1 connective tissue • Thickness or portion weight • Tail length TRI-TIP • Quality grade • Specify 171D for removal • Thickness of surface fat • Specify 1180A to purchase center-cut 185D Beef Loin, Bottom Sirloin Butt, Tri-Tip, Boneless, Defat- • Removal of connective of side muscle (biceps femoris ishiatic head) • Removal of the tail (lip) Cooking method: Dry heat ted (IM) tissue – denuded • Specify 171G for rump portion only Cooking method: Dry heat • Removal of tendon ORDER SPECIFICATIONS • Benefits from tenderization • Thickness or portion weight • Quality grade Cooking method: Moist or dry heat Cooking method: Dry heat • Removal of fat STRIP FILET • Removal of connective RIBEYE FILET 1180B Beef Loin, Strip Loin Steak, Split, Boneless tissue – denuded 1112C Beef Rib, Ribeye (IM) ORDER SPECIFICATIONS • Thickness of surface fat EYE OF ROUND • Weight ORDER SPECIFICATIONS • Quality grade 171C Beef Round, Eye of Round (IM) 114D PSO:1 Beef Chuck, Shoulder (Clod), Top Blade • Quality grade • Thickness or portion weight Cooking method: Dry heat – indirect grill ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Thickness or portion weight • Thickness of surface fat • Quality grade • Quality grade • Thickness of surface fat Cooking method: Dry heat 1185D Beef Loin, Bottom Sirloin Butt, Tri-Tip Steak, Defatted (IM) • Thickness of surface fat • Removal of internal and external Cooking method: Dry heat Cut from the ORDER SPECIFICATIONS ribeye center muscle only • Removal of heavy connective tissue connective tissue – denuded • Quality grade (longissimus dorsi) • Benefits from tenderization • Specify 1114D for portions • Removal of fat 1185D Cooking Method: Moist heat • Portion weight WHOLE TENDERLOIN • Removal of connective tissue – denuded 190 Beef Loin, Tenderloin, Full, Side Muscle Off, Defatted Cooking method: Dry heat RIBEYE CAP • Specify 1185C to purchase with surface fat 112D Beef Rib, Ribeye Cap (IM) Portioned Flat ORDER SPECIFICATIONS • Thickness of surface fat Iron Steak ORDER SPECIFICATIONS • Quality grade • Thickness or portion weight SIRLOIN TIP (KNUCKLE) • Quality grade • Specify 189A to purchase side muscle on 190A • Cut against the direction of the muscle fiber 167A Beef Round, Sirloin Tip (Knuckle), Peeled PETITE TENDER • Portion weight Cut from the whole • Specify 190A to purchase skinned (denuded), side muscle off Cooking method: Dry heat 114F PSO:1 Beef Chuck, Shoulder Tender (IM) • Removal of connective tissue ribeye cap only • Removal of connective tissue – denuded ORDER SPECIFICATIONS (spinalis dorsi) ORDER SPECIFICATIONS • Specify PSO:1 to purchase with complexus muscle • Weight range • Quality grade • Quality grade Cooking method: Dry heat Cooking method: Dry heat • Removal of fat (peeled) • Removal of connective BOTTOM SIRLOIN FLAP • Whole or split tissue – denuded 185A Beef Loin, Bottom Sirloin Butt, Flap, Boneless (IM) Cooking Method: Moist or dry heat • Specify 1114F for portioned medallions ORDER SPECIFICATIONS Cooking method: Dry heat RIBS • Quality grade 124 Beef Rib, Back Ribs 1190A Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned • Removal of fat ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Removal of connective • Chine and removed • Quality grade tissue – denuded • Whole or half • Specify 1189A to purchase defatted, • Cut against the direction of the muscle fiber • Portioned by number of rib side muscle on • Specify 1185A to portion Cooking method: Moist or dry heat • Specify 1190 to purchase defatted, • Benefits from tenderization side muscle off Cooking method: Dry heat • Thickness or portion weight Cooking method: Dry heat

BRISKET PLATE FLANK/MISC

WHOLE OUTSIDE 120 Beef Brisket, Deckle-Off, Boneless 1123A Beef Short Plate, Short Ribs, Trimmed 121C , Outside Skirt Steak, Skinned (IM) 193 Beef Flank, Flank Steak (IM) 137 Ground Beef, Special ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER BY SPECIFIC PRIMAL PORTIONS • Quality grade • Quality grade • Quality grade • Quality grade Style 1: Ground Beef, Special • Removal of brisket point • Specify raw material source: 123A, • Removal of the membrane – skinned • Removal of the membrane – skinned Style 2: Ground Beef, Chuck • Removal of surface fat 123B, or 123C • Removal of surface fat • Removal of surface fat Style 3: Ground Beef, Round • Removal of connective tissue – denuded • Specify 123D to purchase boneless • Portion by weight • Portion by weight Style 4: Ground Beef, Sirloin Brisket point • Thickness of surface fat • Specify 119 to purchase with deckle-on • Benefits from tenderization • Benefits from tenderization ORDER BY SPECIFIC FAT CONTENT Cooking method: Moist or dry heat – indirect grill • Specify “Flanken Style” for portions cut Cooking method: Dry heat Cooking method: Dry heat at right angle to rib bones Fat Content – Unless otherwise specified, the fat content shall be • Specify width of cut 20% fat. The purchaser may specify a different fat content pro- vided it • Specify number of ribs per portion does not exceed 30%. Cooking Method: INSIDE SKIRT STEAK Dry heat for thinner cuts, 121D Beef Plate, Inside Skirt Steak, Skinned (IM) 140 Beef Hanging Tender Moist heat for thicker cuts ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Quality grade • Removal of the membrane – skinned • Removal of fat • Removal of surface fat • Removal of connective tissue – denuded • Portion by weight • Cut against the direction of the muscle fiber • Benefits from tenderization • Whole or portion by weight Numbering system refers to IMPS: Institutional Meat Purchase Specifica- tions. IM: individual muscle. Cooking method: Dry heat • Specify 1140 for portions Cooking method: Dry heat

Images supplied by the Beef Checkoff ©2019 RANGE® MEAT ACADEMY www.rangemeatacademy.com