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Foodservice Beef Merchandising Guide

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Foodservice Beef Merchandising Guide FOODSERVICE BEEF MERCHANDISINGERCHANDISING GUIDE HIP/ROUND SIRLOIN LOIN RIB CHUCK Ponderosa Hip Top Sirloin Strip Loin Rib Chuck Roll Common Names: Boneless version that includes Common Names: Top Butt, Rump Heart Primary Muscle Composition: Longissimus dorsi, Primary Muscle composition: Longissimus dorsi, Common Names: top and bottom round referred to as Baron of Beef Multifidi dorsi, Gluteus medius, Longissimus costarum, Spinalis dorsi, Longissimus costarum, Complexus, Multifidi dorsi, Boneless Blade, Bottom Blade Primary Muscle Composition: Gluteus medius, Intercostales externus and internus internal and external intercostals and bones from the 6th to 12th rib (7 bones) Primary Muscle Composition: See Inside (Top) Round, Longissimus dorsi, Bicep femoris, Gluteus accessorius, Primary Muscle Composition: Longissimus dorsi, Outside (Bottom) Round, Sirloin Tip (Knuckle) Gluteus profundus, Tensor fasciae latae Points Requiring Specification: Points Requiring Specification: Spinalis dorsi, Subscapularis, Rhomboideus, Complexus, Serratus ventralis, Serratus dorsalis, Points Requiring Specification: Points Requiring Specification: Quality grade Quality grade Longissimus costarum, Internal intercostals Quality grade Quality grade Tail length (tail – the amount of Tail length (tail – the amount of meat meat and fat that extends beyond and fat that extends beyond the rib eye). Removal or retention of shank meat Points Requiring Specification: Removal or retention of cap (Bicep femoris) the eye of the loin). Common tail lengths include: Quality grade External fat coverage External fat coverage Common tail lengths include: 0"x 0", 0"x 1", 1"x 1", 2"x 2" 1 1 Boneless or Bone-in Weight range 0"x 0", 0"x 1", 1"x 1", 1"x 2", 2"x 2", 2"x 3" Weight range Width – distance of cutting Weight range External fat cover – fat cap on or off from ventral edge Chain meat (Multifidi dorsi) on or off Bone on or boneless Eye of Round Removal or retention of tissue or vein end Netted or unnetted Primary Muscle Composition: Semitendinosus Top Sirloin Steak (removed yields a Center-cut Strip Loin specification) Removal or retention of finger meat (intercostals) Removal or retention with specification Top Blade (Flat Iron Steaks) Points Requiring Specification: Common Names: Boneless Sirloin Butt Steak, 1. Measurement in inches with first number representing (e.g., 1") of back strap 2 Common Names: Quality grade Center-cut Sirloin loin end second number representing chuck end. Removal or retention of finger meat (intercostals) Book Steak, Butler Steak, Lifter Steak Points Requiring Specification: Removal or retention of External fat coverage (e.g., 1/4" trim) exterior fat and membrane Quality grade Primary Muscle Composition: Infraspinatus (denuded) 1. First number indicates length at the sirloin end, Specific muscles second number indicates length at the rib end. Rib – Roast-ready Points Requiring Specification: (e.g., Center-cut only and no Cap Steaks) 2. If removed yields a steak-ready specification. Common Names: Chef-style Rib, Quality grade Portion weight Oven-ready Rib, Roast-ready Rib, Export Rib Portion size Points Requiring Specification: Removal of intermuscular Inside Round (Top Round) End-to-end connective tissue Strip Loin Steak (tissue steaks included) Quality grade Common Names: Top Round, Topside Top Sirloin Medallion Common Names: New York Steak, Kansas City Strip Tail length Primary Muscle Composition: Semimembranosus, Points Requiring Specification: Bone on Gracilis, Adductor femoris, Pectineus, Sartorius, Common Names: Baseball Sirloin Quality grade String tied or netted Obturator externus/internus. May contain the Iliopsoas. Top Blade (Chuck Tender) Points Requiring Specification: Center-cut (tissue or vein end removed) Weight range Points Requiring Specification: Quality grade or End-to-end (tissue steaks included) Fat Cap On Common Names: Quality grade External fat coverage Chain meat (Multifidi dorsi) on or off Mock Tender, Scotch Tender Whole or split Portion weight Removal or retention with specification Primary Muscle Composition: Supraspinatus Removal or retention of cap muscle (gracilis) (e.g., 1") of back strap (Fat Cap Off) Rib – FCO Points Requiring Specification: External fat coverage Portion weight Center-cut Common Names: FCO, Capless Rib Quality grade Tail length (tissue or vein end Points Requiring Specification: Removal or retention of silver skin Top Sirloin Cap (Coulotte) External fat coverage removed) Quality grade Common Names: Cap Outside Round Tail length Primary Muscle Composition: Biceps femoris Strip Loin Medallions Weight range (Bottom Round) Points Requiring Specification: Common Names: Strip Loin Medallion, Common Names: Gooseneck, Silverside Quality grade Rocky Mountain Medallion, Manhattan Steak Shoulder Clod Removal or retention of silver skin Fat Cap Off (FCO) Primary Muscle Composition: Semitendinosus, Common Names: Boneless Cross Rib, External fat coverage Points Requiring Specification: Biceps femoris, Gasrocnemius, Superficial digital flexor. Long Cut Clod, Short Cut Clod, Clod Heart May contain the Gluteus medius, Gluteus accessorius Quality grade and Gluteus profundus. Portion weight Oven-ready Boneless Rib Primary Muscle Composition: Deltoideus, Teres major, Triceps External fat coverage brachii capat group: longum, mediale, laterale, infraspinatus Points Requiring Specification: Common Names: Tuxedo Ribs, Top Sirloin Cap Steak Points Requiring Specification: Quality grade Boneless Fat Cap On Rib Quality grade Removal or retention of heel Common Names: Coulotte Steaks, Cap Steaks Wing Steak Points Requiring Specification: Long or short cut External fat coverage Points Requiring Specification: Quality grade Removal or retention of Flat Iron (Infraspinatus) Quality grade Common Names: Club Steak, Shell Loin Steak, Bone-in Strip Loin Steak, Bone-in New York Steak Tail length Removal or retention of Clod Tender (Teres major) Portion size Tied or netted Points Requiring Specification: External fat coverage External fat coverage Removal or retention of finger meat (intercostals) Outside Round Flat Quality grade Weight range Common Names: Bottom Round Flat, Flats Portion weight Fat Cap On Tail length Primary Muscle Composition: Bicep femoris. Clod Tender May contain the Gluteus medius, Gluteus accessorius Bottom Sirloin Flap Meat External fat coverage Common Names: Petit Tender, Shoulder Tender and Gluteus profundus. Common Names: Steak Tails, Bavette Rib Eye Primary Muscle Composition: Teres major Points Requiring Specification: Primary Muscle Composition: Common Names: Rib Eye Roll Obliquus externus abdominis, Obliquus internus Tenderloin Points Requiring Specification: Quality grade Primary Muscle Composition: abdominis, Transversus abdominis Common Names: Chateaubriand Removal or retention of silver skin (heavy connective tissue) Longissimus dorsi, Spinalis dorsi Quality grade Removal or retention of the strap (sacrosiatic ligament) Points Requiring Specification: Primary Muscle Composition: Removal or retention of silver skin Points Requiring Specification: External fat coverage Quality grade Psoas major, Psoas minor, Iliacus Whole or portioned Quality grade Removal or retention of silver skin/fat Points Requiring Specification: Boneless (denuded) Quality grade Lip on or off Mechanical tenderization Removal or retention of the Weight range Sirloin Tip (Knuckle) side muscle (Psoas minor) Chuck Tail Flat Common Names: Knuckle, Thick Flank Removal or retention of the wedge fat Common Names: Chuck Flat, Chuck Flap, found under the wing (Iliacus) of the Tenderloin Chuck Meat Square, Boneless Short Ribs Primary Muscle Composition: Vastus intermedius, Vastus lateralis, Removal or retention of the silver skin Vastus medialis, Rectus femoris, Tensor fasciae latae Beef Back Ribs Primary Muscle Composition: Serratus ventralis, Bottom Sirloin Ball Tip (peeled or unpeeled) Pectoralis superficialis, Scalenus dorsalis, Intercostals Points Requiring Specification: Common Names: Tip Roast, Tip Steak Weight range Points Requiring Specification: Points Requiring Specification: Quality grade Quality grade Primary Muscle Composition: Quality grade Removal or retention of Tensor fasciae latae Removal or retention of bone skin Rectus femoris, Vastus lateralis and Vastus medials External fat coverage Whole or split Whole or split Points Requiring Specification: Removal or retention of exterior fat Butt Tenderloin Quality grade and membrane (denuded) Common Names: Tenderloin Head External fat coverage Removal or retention of silver skin Points Requiring Specification: Diced Beef Split or whole Quality grade Common Names: Stew Beef Weight range Mechanical tenderization Rib Steak Points Requiring Specification: External fat coverage Braising Steak Weight range Common Names: Bone-in Rib Eye, Rib Chop Dice size Common Names: Swiss Steak Points Requiring Specification: Removal of all bone fragments and large fat deposits Points Requiring Specification: Quality grade External fat coverage Tenderloin Steak Tail length Portion weight Bottom Sirloin Ball Tip Steak Common Names: Tournedos, Frenched bone Mechanically tenderized Common Names: Thick Flank Filet Steak, Filet Mignon External fat coverage Beef Marinating Strips Portion weight Points Requiring Specification: Points Requiring Specification: Bone-in Common Names: Marinating Stir-fry Strips Quality grade Quality grade Point Requiring Specification: Removal or retention of side muscle External fat coverage Sizing of strips Portion weight (Psoas minor) Rib Steak Beef Marinating
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