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CANADIAN BEEF MERCHANDISING GUIDE ROUND LOIN RIB CHUCK

Sirloin Tip Bottom Sirloin Tri-Tip Rib Shoulder

Tri-Tip Bottom Sirloin Bottom Sirloin Bottom Sirloin Bottom Sirloin Shoulder Shoulder Shoulder Pot Roast Sirloin Tip Sirloin Tip Sirloin Tip Sirloin Tip Oven Roast Tri-Tip Oven Roast Tri-Tip Quick Roast Tri-Tip Grilling Tri-Tip Grilling Pot Roast Boneless Quick Roast Rotisserie Roast Steak Medallion

Short Ribs Simmering Short Ribs Simmering Short Ribs Pectoral Bottom Sirloin Ball Tip Boneless

Sirloin Tip Eye Sirloin Tip Sirloin Tip Sirloin Tip Fast-Fry Steak Marinating Steak Marinating Medallion

Bottom Sirloin Bottom Sirloin Bottom Sirloin Eye of Round Ball Tip Tip Quick Roast Tip Fast-Fry Steak Tip Marinating Steak Pectoral Cross Rib Grilling Beef Marinating Stewing Beef Tournedos Strips (Tenderized) Top Sirloin Cap Rib Cap Beef Grilling Back Ribs Rib Eye Shoulder Clod

Eye of Round Eye of Round Eye of Round Eye of Round Oven Roast Marinating Steak Fast-Fry Steak Top Sirloin Cap Top Sirloin Cap Top Sirloin Cap Top Sirloin Cap Top Sirloin Cap Grilling Steak Fast-Fry Steak Stir-Fry Strips Grilling Cubes

Cross Rib Cross Rib Top Sirloin – Cap Off Shoulder Clod Pot Roast Boneless Marinating Medallion

Rib Eye Premium Oven Roast Eye of Round Eye of Round Eye of Round Eye of Round Quick Roast Marinating Steak Oven Roast Strips for Satay Rib Eye Rib Eye Grilling Steak with Pepper with Bacon Top Sirloin Cap Off Top Sirloin Cap Off Top Sirloin Top Sirloin Grilling Bottom Round Grilling Steak Grilling Medallion Medallion with Bacon Cross Rib Shoulder Tender Cross Rib Simmering (Teres Major) Steak Boneless Top Sirloin Cross Rib

Rib Eye Fast-Fry Steak Rib Eye Premium Rib Eye Grilling Quick Roast Medallion Bottom Round Bottom Round Oven Roast Bottom Round Rotisserie Roast Top Sirloin Butt Top Sirloin Premium Top Sirloin Premium Top Sirloin Premium Oven Roast Rotisserie Roast Quick Roast Cross Rib Oven Ready Rib Pot Roast Cross Rib Cross Rib Marinating Simmering Steak Cross Ribs Boneless Top Blade Bone In Sirloin ButtSirloin Grilling Steak Top Sirloin Grilling Steak Bottom Round Quick Roast Bottom Round Marinating Steak Bottom Round Fast-Fry Steak Top Round Tenderloin

Top Blade Oven Ready Rib Prime Rib Premium Top Blade Simmering Steak Oven Roast Boneless Mock Tender

Short Tenderloin Butt TenderloinTenderloin Premium Tenderloin Tenderloin Oven Roast Grilling Steak Fast-Fry Steak Top Round Top Round Oven Roast Top Round Rotisserie Roast Strip Loin

Top Blade Top Blade Top Blade Top Blade Flat Iron Pot Roast Simmering Steak Simmering Steak Country Style Top Round Top Round Top Round Top Round Quick Roast Marinating Medallion Marinating Steak Fast-Fry Steak Strip Loin Strip Loin Premium Oven Roast Grilling Steak Boneless Bottom Blade Prime Rib Premium Prime Rib Premium Rotisserie Roast Oven Roast Strip Loin Premium Quick Roast Strip Loin

Strip Loin Strip Loin Top Round Top Round Fast-Fry Steak Grilling King Oven Roast with Top Round French Grilling Grilling Tournedos Top Round Medallion Pork Fat (Tenderized) Steak with Pepper (Tenderized) (Tenderized) for Rouladen Short Loin Bottom Blade Pot Roast Boneless Boneless Round Boneless Bottom Blade

Rib Premium Rib Cap Off Premium Prime Rib Premium Oven Roast Oven Roast Oven Roast

Bottom Blade Stewing Simmering Steak Beef Short Loin Wing Premium Oven Roast Boneless

Bone-in Strip Loin Grilling Steak Blade

Prime Rib Grilling Steak Prime Rib Fast-Fry Steak Rib Cap Off Grilling Steak Boneless Round Round Marinating Steak Round Marinating Porterhouse Porterhouse T-Bone T-Bone Wing Strips for Stir-Fry Grilling Steak Fast-Fry Steak Grilling Steak Fast-Fry Steak Fast-Fry Steak

Porterhouse T-Bone Wing Prime Rib (Ribs 7 – 12) Standing Rib (Rib 6) Blade Blade Blade Heel of Round Oven Roast Round Fast-Fry Minute Steak Round Marinating Cubes LOIN STEAKS RIB STEAKS (RIBS 6 to 12) Pot Roast Simmering Steak

CANADA/US MARBLING STANDARDS BONE STRUCTURE NOMENCLATURE CANADA/US QUALITY GRADES

H IND Q UARTER F RONT Q UARTER Standards Used for Quality Grade Determination ROUND SIRLOIN/LOIN RIB CHUCK 10 16 20 1 15 2 21 11 12 3 2 1 3 5 4 10 9 8 7 6 4 11 5 6 5 4 3 2 1 13 12 17 18 7 6

9 14 13 19 8 7 28 27 2 6 13 12 11 10 9 8 7 6 5 4 3 2 1 4 1 22 3 5

ORSAL D 26 C 24 L R

A A N

D ANATOMICAL 25

I U 23

UIDE A L A G C V LANK LATE RISKET HANK ENTRAL F /P B /S

1. Hock Bones 6. Round Bone (femur) 11. Sacrum 14. Transverse Process of 17. Blade Bone Cartilage 21. Atlas Bone 25. Breast Bone The Canadian marbling standards were changed in 1996 to mirror the copyrighted marbling standards of the (sacral vertebrae – 5 bones) Lumbar Vertebrae (first cervical vertebrae) (sternum) 2. Gambrel Cord (tendon of 7. Ball of Femur 18. Ridge of Blade Bones United States. The minimum marbling standards used for USDA Prime (slightly abundant), Choice (small) and gastronemius – calcaneal 12. Loin Bones 15. Feather Bones (spine of the scapula) 22. Arm Bone (humerus) 26. Rib Cartilages 8. Protuberance of Femur tendon or achilles tendon). (lumbar vertebrae – 6 bones) (split dorsal processes of (costal cartilages) Select (slight) are the same minimum standards used in Canada to segregate the youthful quality carcasses 19. Blade Bone 23. Fore Shank Bones 9. Pelvic Bone the thoracic vertebrae) into Canada Prime, AAA and AA respectively. 3. Hind Shank (tibia) 13. Chine Bones (scapula) (ulna, radius) 27. Chuck/Rib break 10. Tail Bones (the split bodies of cervical, 16. Back Bones between rib 5 and 6 4. Stifle Joint 20. Neck Bones 24. Elbow (caudal vertebrae – thoracic, lumbar and (thoracic vertebrae – (cervical vertebrae – (olecranon process 28. Rib/Loin break 5. Knee Cap (patella) 2 bones) sacral vertebrae) 13 bones) 7 bones) of the ulna) between rib 12 and 13

Flank Plate Brisket Shank

Inside Skirt Outside Skirt

Flank Flank Steak Bottom Skirt Marinating Seasoned Ground Beef – Sirloin Flap Marinating Boneless Brisket Brisket Pot Roast Brisket Simmering Steak – Brisket Fore Shank Shank Centre Cuts Shank Spur Shank Centre Cut Steak London Broil Steak Boneless Country Style Simmering Strips Stewing Beef Stewing Beef Stewing Beef Boneless

Disclaimer: This information has been compiled from sources and documents believed to be reliable. The accuracy of the information presented is not guaranteed, nor is any responsibility assumed or implied by the Beef Information Centre and their partners for any damages or loss resulting from inaccuracies or omissions. © Beef Information Centre, 2005. Printed in Canada. www.canadianbeef.info US 05/05 20M