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COMMERCIAL BEEF UTILIZATIONTILIZATION GGUIDE HIP LOIN RIB CHUCK Knuckle Strip Loin Rib Chuck Roll Common Names: Sirloin Tip, Thick Flank Primary Muscle Composition: Longissimus Common Names: Oven Ready Rib, Common Names: Boneless Blade, Bottom Blade Primary Muscle Composition: Vastus intermedius, Vastus lateralis, dorsi, Multifidi dorsi, Gluteus medius, Bone-in Lip-on Rib, FCO Rib (fat cap off) Primary Muscle Composition: Vastus medialis, Rectus femoris, Tensor fasciae latae Longissimus costarum, Intercostales Primary Muscle Composition: Longissimus dorsi, Spinalis dorsi, Subscapularis, externus and internus Longissimus dorsi, Longissimus costarum, Rhomboideus, Complexus, Serratus ventralis, Points Requiring Specification: Points Requiring Specification: Spinalis dorsi, Complexus, Multifidi dorsi, Serratus dorsalis, Longissimus costarum, Flank cap muscle (tensor fasciae latae) Internal/external intercostal Internal intercostal retained or removed Tail length Points Requiring Specifications: Rib, Export Style Points Requiring Specification: Removal or retention of exterior fat and Removal or retention of Chuck Roll membrane (denuded) Knuckle, Peeled rib finger meat (intercostals) Strip Loin Removal or retention Width: distance of cutting Removal or retention of back of cap (trapezius and line from ventral edge strap (supraspinous ligament) latissimus dorsi) Removal or retention of Tail length from the eye Eye of Round chain meat (mulifidi) muscle (longissimus dorsi) Rib Eye, Lip-on Removal or retention of exterior Removal or retention Chuck Tender Primary Muscle Composition: of rib finger meat fat and membrane (denuded) Common Names: Mock Tender, Semitendinosus (intercostals) Scotch Tender, Top Blade Fat cover Strip Loin, Points Requiring Specification: Fat cover Weight range Denuded Primary Muscle Composition: Removal or retention Weight range Rib Eye Roll Supraspinatus of exterior fat and Eye of Round membrane (denuded) Points Requiring Specification: Fat cover Removal or retention Eye of Round, Denuded Tenderloin of connective tissue cover Blade Meat Chuck Tender Common Names: PSMO Packaging requirements Common Names: Lifter Meat, False Lean,Wedge Meat, Cap Meat Primary Muscle Composition: Primary Muscle Composition: Latissimus dorsi Psoas major, Psoas minor, Iliacus Points Requiring Specification: Outside Round Gooseneck Points Requiring Specification: Removal or retention of fat and Common Names: Bottom Round Gooseneck, Silverside Removal or retention of Tenderloin, membrane (denuded) Flat Iron Primary Muscle Composition: Semitendinosus, Biceps femoris, side seam (psoas minor) Side Seam On Fat cover Blade Meat Gasrocnemius, Superficial digital flexor. Removal or retention of Common Names: Top Blade, Oyster Blade May contain the gluteus medius, gluteus wedge fat and/or fat cover removed Primary Muscle Composition: Infraspinatus accessorius, and gluteus profundus. Removal or retention of Points Requiring Specification: Points Requiring Specification: membrane and/or silver skin Tenderloin, Back Ribs Tail length at scapular end Removal of the heel Outside Round Weight range Side Seam Off Primary Muscle Composition: Intercostales externus Removal or retention of Gooseneck Achilles tendon retained and internus and may include ribs 6 through 12 bone skin (periosteum) or removed Points Requiring Specification: Removal or retention of Fat cover the central tendon Flat Iron Top Sirloin Removal or retention of the serous membrane (peritoneum) Packaging requirements Flat Iron, Denuded Common Names: Top Butt, Rump Heart Removal or retention of button bones Back Ribs Primary Muscle Composition: (cartilage of spinous processes) Outside Flat Gluteus medius, Longissimus dorsi, Biceps femoris, Gluteus accessorius, Gluteus profundus, Common Name: Bottom Round, Bottom Flat Tensor fasciae latae Primary Muscle Composition: Biceps femoris. Shoulder Clod May contain the gluteus medius, gluteus Points Requiring Specification: Short Ribs Common Names: Long Cut Clod, Short Cut Clod, accessorius, and gluteus profundus. Heavy connective tissue removed Top Sirloin Primary Muscle Composition: Serratus ventralis, Latissimus dorsi, Clod Heart, Boneless Cross Rib Points Requiring Specification: Removal or retention of the cap (biceps femoris) Intercostales externus and internus and may include ribs 6 through 12 Primary Muscle Composition: Deltoideus, Teres major, Triceps brachii capat group: Removal or retention of exterior Removal or retention of exterior fat Points Requiring Specification: longum, mediale, laterale, infraspinatus fat and membrane (denuded) and membrane (denuded) Rib number requirement Removal or retention of the strap Portion of the tensor fasciae latae retained Rib length requirement Points Requiring Specification: (sacrosiatic ligament) Fat cover Long cut or short cut Short Cut Outside Flat Top Sirloin, Fat cover Short Ribs Removal or retention of the silver skin Weight range Cap Removed Removal or retention of clod tender (teres major) Shoulder Clod (heavy connective tissue) Removal or retention of flat iron (infraspinatus) Fat cover Fat cover Top Sirloin Cap Common Names: Culotte, Rump Cap BRISKET/SHANK Outside Flat, Denuded Outside Flat, Strap-off Outside Flat, Silverside-off Primary Muscle Composition: Biceps femoris Clod Tender Points Requiring Specification: Common Names: Shoulder Tender, Removal of silver skin Brisket Shoulder Petite Tender Removal or retention of exterior fat Primary Muscle Composition: Primary Muscle Composition: Inside Round and membrane (denuded) Deep pectoral, Serratus ventralis, Teres major Cutaneus trunci, Intercostals Common Names: Top Round, Topside Fat cover Points Requiring Specification: Primary Muscle Composition: Packaging requirements Top Sirloin Cap Points Requiring Specification: Removal or retention of fat Semimembranosus, Gracilis, Adductor femoris, Removal or retention of fat and other tissue Pectineus, Sartorius, Obturator externus/internus. Brisket, and other tissue (denuded) Shoulder Clod Removal or retention of cutaneus trunci Boneless May contain the iliopsoas. Packaging requirements Tender Removal or retention of rib Points Requiring Specification: Bottom Sirloin Tri Tip finger meat (intercostals) Removal or retention of exterior Removal or retention of deckle fat and membrane (denuded) Common Names: Triangle, Inside Round (pectoralis profundi) Knuckle Cap, Rump Tail Brisket Flat, Removal or retention of Fat cover Boneless cap muscle (gracilis) Primary Muscle Composition: Pectoral Tensor fasciae latae Removal or retention of the Bottom Sirloin Primary Muscle Composition: Pectoralis profundus Points Requiring Specification: pectineus and/or sartorius Tri Tip Points Requiring Specification: Removal or retention of fat Fat cover Removal or retention of fat and and membrane (denuded) Shank Inside Round, Common Names: Shin, Shin Meat, Shin Shank other tissue (denuded) Denuded Fat cover Bottom Sirloin Primary Muscle Composition: See Commercial Beef Utilization Manual Packaging requirements Packaging requirements Tri Tip, Peeled Pectoral Points Requiring Specification: Removal or retention of connective tissue and/or skin Removal or retention of sinews Chuck Short Ribs Bottom Sirloin Flap and/or tendons FLANK/PLATE Common Names: Chuck Flap (boneless), Chuck Flat (boneless), Fore shin or hind shin only Common Names: Steak Tails Chuck Meat Square (boneless) Primary Muscle Composition: Obliquus externus abdominis, Specific muscle group requirements Hind Shank, Boneless Fore Shank, Boneless Primary Muscle Composition: Serratus ventralis, Obliquus internus abdominis, Transversus abdominis Pectoralis superficialis, Scalenus dorsalis, Intercostals Short Plate Points Requiring Specification: and may include ribs 2 through 5 Primary Muscle Composition: Cutaneus trunci, Removal or retention of heavy Points Requiring Specification: Obliquus externus abdominis, Intercostals, Gambrel Cord connective tissue Chuck Short Ribs Transversus abdominis, Rectus abdominis Removal or retention of ribs Removal or retention of fat and Common Names: Achilles Tendon, Carriage Tendon, Calcaneal Tendon Rib number requirement Points Requiring Specification: membrane (denuded) Removal or retention of rib Removal or retention of silver tissue Bottom Sirloin Flap Strong yellowish color tendon which extends Rib length requirement finger meat (intercostals) from within the shank of the round to the hock Gambrel Cord Fat cover Removal or retention of diaphragm Removal or retention of inside skirt Short Plate, Fat cover Boneless BONE STRUCTURE NOMENCLATURE MATURE CATTLE QUALITY GRADES Flank Steak Primary Muscle Composition: Rectus abdominis H IND Q UARTER F RONT Q UARTER Grade D1 D2 D3 D4 Points Requiring Specification: Maturity (Age) Mature Mature Mature Mature Removal or retention of serous membrane and/or connective tissue HIP SIRLOIN/LOIN RIB CHUCK Muscling Excellent Medium to N/A N/A Packaging requirements 10 16 20 excellent 1 Flank Steak 15 2 21 11 12 3 2 1 3 Fat Colour Firm, white White to N/A N/A 5 4 10 9 8 7 6 4 and Texture or amber yellow 11 5 6 5 4 3 2 1 13 12 7 6 Inside Skirt 17 18 Fat Measure < 15 mm < 15 mm < 15 mm 15 mm (0.6 in.) Primary Muscle Composition: Transversus abdominis (0.6 in.) (0.6 in.) (0.6 in.) or more 9 14 19 Points Requiring Specification: 13 Hindquarter and/or navel 8 end portion included Interpreting 7 28 27 A Removal or retention 2 the Guide of membrane 6 13 12 11 10 9 8 7 6 5 4 3 2 1 Packaging requirements Inside Skirt 4 1 22 A. Carcass Primal B C 3 5 and Graphic B. Item and Outside Skirt
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  • Australian Beef and Lamb Cuts Chart

    Australian Beef and Lamb Cuts Chart

    Australian beef & lamb cuts ➊ Shin ➋ Silverside/Topside ➊ Leg Boneless shin/ Shin bone-in/ Topside roast Topside steak Silverside minute Easy carve leg roast Lamb steaks Mini roast Leg bone in Leg (tunnel gravy beef osso bucco steak (round or topside) boned) ➌ Rump ➋ Chump ➌ Tenderloin Rump steak Rump roast Rump minute Rump medallion Rump centre Chump chop Lamb rump Fillet/tenderloin steak steak ➍ Knuckle ➍ Eye of Loin Round steak Round/minute Knuckle medallion Boned and rolled Loin chop steak loin roast Legend ➊ ➐ OVEN ROAST ➋ ➌ ➎ PAN-FRY Butterfly steak Eye of loin Tenderloin ➊ Fillet/tenderloin Eye fillet centre Butt fillet steak cut ➍ SHALLOW/ CRUMB-FRY ➎ ➏ ➋ ➌ STIR-FRY ➐ ➍ ➏ Skirt ➎ Loin GRILL & Skirt (diced or rolled CHAR-GRILL Frenched cutlet Frenched rack of Frenched lamb and seasoned) lamb (8 rib) rack (13 rib) ➑ ➎ BRAISE & ➒ ➓ CASSEROLE SIMMER ➏ ➒ ➐ Striploin ➐ Shank Sirloin steak/ Sirloin roast T-bone ➑ Shank Lamb drumstick porterhouse/ New York ➊ BARBECUE ➐ ➑ Cube Roll ➏ Forequarter Rib eye/scotch fillet Rib eye/scotch Standing rib roast Rib cutlet Forequarter chop Easy carve shoulder Rolled shoulder Forequarter rack steak fillet roast roast (4 rib) ➒ Blade/Chuck ➑ Neck Blade steak Blade roast Boneless blade Chuck Oyster blade Blade minute Boneless blade Neck chop Best neck shop Neck fillet roast/ steak steak steak steak bone in rib eye roast ➓ Brisket Other ➒ Party Rack ➓ Other Rolled Brisket Diced beef Beef stirfry strips Beef mince Party ribs Diced lamb Mince Lamb strips.
  • Many of America's Favorite Cuts Are Lean

    Many of America's Favorite Cuts Are Lean

    Many of America’s Favorite BEEF Cuts are Lean All lean beef cuts have less than 10 grams of total fat, 4.5 Skinless Chicken breast 0.9 g sat. fat 3.0 g total fat grams or less of saturated fat and less than 95 milligrams 1.4 g sat. fat Beef Eye Round roast and steak* 4.0 g total fat of cholesterol per 3½-oz serving. To choose lean cuts 1.5 g sat. fat Beef To p Round roast 4.3 g total fat of beef, look for “Loin” or “Round” in the name. 1.6 g sat. fat Beef To p Round steak 4.6 g total fat 1.7 g sat. fat Beef Bottom Round roast 4.9 g total fat 1.9 g sat. fat Beef To p Sirloin steak 5.0 g total fat 2.1 g sat. fat Beef Chuck Shoulder steak 5.0 g total fat 1.9 g sat. fat Beef Round Tip roast and steak* 5.3 g total fat 1.9 g sat. fat Beef Round steak/Cubed steak 5.3 g total fat 1.9 g sat. fat Beef Shank Cross Cuts 5.4 g total fat 2.2 g sat. fat Beef Bottom Round (Western Griller) steak 6.0 g total fat Beef To p Loin (Strip) steak 2.3 g sat. fat 6.0 g total fat 2.6 g sat. fat Beef Flank steak 6.3 g total fat 2.3 g sat. fat Beef Bottom Round steak 6.6 g total fat 2.5 g sat.