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Home , Beef shank, Delmonico steak, Short ribs

FOODSERVICE MERCHANDISINGERCHANDISING GUIDE HIP/ROUND SIRLOIN LOIN CHUCK

Ponderosa Hip Strip Loin Rib Chuck Roll Common Names: Boneless version that includes Common Names: Top Butt, Rump 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 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 (removed yields a Center-cut Strip Loin specification) Removal or retention of finger meat (intercostals) Removal or retention with specification Top Blade (Flat Iron ) 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, 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 , 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 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: 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 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: Beef Weight range Mechanical tenderization Points Requiring Specification: External fat coverage Steak Weight range Common Names: Bone-in Rib Eye, Rib Chop Dice size Common Names: 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, 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 Strips Mechanical tenderization Removal or retention of silver skin (peeled or unpeeled) Common Names: Marinating Stir-fry Strips Points Requiring Specification: Portion weight Quality grade Point Requiring Specification: Tail length Sizing of strips External fat coverage Bottom Sirloin Tri Tip Portion weight / Common Names: Porterhouse Steak Brisket Knuckle Cap, Rump Tail, Triangle Roast Boneless, Lip On Points Requiring Specification: SHANK Hind Shank Fore Shank Primary Muscle Composition: Includes gluteus medius Tensor fasciae latae Quality grade Points Requiring Specification: Portion weight Brisket Common Names: Delmonico Steak, Rib Eye Roll Steak Quality grade Tail length Primary Muscle Composition: Deep pectoral, FLANK/ External fat coverage Points Requiring Specification: Serratus ventralis, Cutaneus trunci, Intercostals External fat coverage Weight range Quality grade Points Requiring Specification: PLATE Flank Plate External fat coverage Quality grade T-Bone Steak Portion weight Removal or retention of deckle (Pectoralis profundi) Removal or retention of rib finger meat (Intercostals) Bottom Sirloin Tri Tip Steak Points Requiring Specification: External fat coverage Common Names: Common Names: Triangle Steak Excludes gluteus medius Rib Eye Medallion Weight range Primary Muscle Composition: Rectus abdominis Points Requiring Specification: Quality grade Portion weight Common Names: Chateau Medallion Points Requiring Specification: Quality grade Tail length Points Requiring Specification: Quality grade Portion weight Size of tenderloin portion Quality grade Steak Removal or retention Mechanical tenderization Portion weight of membrane External fat coverage Common Names: Shin Meat Points Requiring Specification: Portion size Bone-in or boneless Sauté/ Pot Braising/ Beef Short Ribs Pan Fry Roasting Stewing Simmering Common Names: Braising Ribs Diced Beef Primary Muscle Composition: Serratus ventralis, Latissimus dorsi, Common Names: Stew Beef Intercostales externus and internus. Bone-in may include ribs 6 to 12. Points Requiring Specification: Points Requiring Specification: Dice size Quality grade ONE TRUCTURE OMENCLATURE ANADA ARBLING AND UALITY RADE TANDARDS Removal of all bone fragments Degree of pretrimming B S N C /US M Q G S and large fat deposits External fat coverage Bone-in or boneless Marbling Standards* Standards** Used for Quality Grade Determination Portion size (number of ribs) Portion weight

Beef Short Ribs (sliced) Common Names: Korean-style Short Ribs, Maui Ribs VARIETY Primary Muscle Composition: Serratus ventralis Points Requiring Specification: Quality grade Beef Liver Thickness Length Points Requiring Specification: Whole or sliced Portion weight (if sliced) Skirt Steaks Membrane removed Common Names: Deveined Thin Skirt (Outside), Meat Primary Muscle Composition: Inside – Transversus abdominis. 1. Hock Bones 7. Ball of Femur 13. Chine Bones 16. Back Bones 20. Neck Bones 24. Elbow (the split bodies of (thoracic (cervical (olecranon process Beef Outside – Costal portion of Inside 2. Gambrel Cord 8. Protuberance cervical, thoracic, vertebrae – vertebrae – of the ulna) the diaphragm. (tendon of of Femur lumbar and 13 bones) 7 bones) gastronemius – 25. Breast Bone Point Requiring Specification: Points Requiring Specification: 9. Pelvic Bone sacral vertebrae) calcaneal tendon 17. Blade Bone 21. Atlas Bone (sternum) Size Quality grade or achilles tendon) 10. Tail Bones 14. Transverse Cartilage (first cervical 26. Rib Cartilages (caudal vertebrae – Process of vertebrae) Whole or precut strips 3. Hind Shank 18. Ridge of (costal cartilages) 2 bones) Lumbar Removal (peeled) or (tibia) Blade Bones 22. Arm Bone 11. Sacrum Vertebrae (spine of the (humerus) 27. Chuck/Rib break retention of membrane 4. Stifle Joint (sacral vertebrae – scapula) between 15. Feather Bones 23. Fore Shank 5. Knee Cap 5 bones) ribs 5 and 6 * The Canadian marbling standards were changed in 1996 to mirror the copyrighted marbling standards of the United States. The minimum marbling standards used for USDA Prime (slightly Outside Skirt Steak (split dorsal 19. Blade Bone Bones (patella) abundant), Choice (small) and Select (slight) are the same minimum standards used in Canada to segregate the youthful quality carcasses into Canada Prime, AAA and AA respectively. 12. Loin Bones processes of (scapula) (ulna, radius) 28. Rib/Loin break 6. Round Bone (lumbar vertebrae – the thoracic between ribs ** Quality grade standards as of December 2005. Beef Kidney (femur) 6 bones) vertebrae) 12 and 13 *** Minimum marbling permitted for quality grade class. Point Requiring Specification: Deveined SOURCE GRINDS Ground Beef Beef Patties and Beef Burgers Points Requiring Specification: Points Requiring Specification: Scaled and/or bleached Visual and/or chemical lean Beef Select type: Riticulum type, point determination Sausage Omasum type, Honeycomb type, Mountain Chain type Particle size Compositional Requirements Compositional Requirements Additional Points Requiring OUND IRLOIN HUCK (e.g., coarse or fine grind) R S C Extra Lean Ground Beef Lean Ground Beef Specification: Inclusion or exclusion of heart, US Points Requiring Specification: Beef Patties: Ground Beef Patties: Extra Lean Extra Lean Lean Maximum 10% fat Maximum 17% fat Portion weight cheek and/or tongue meat Not more than 30% fat by weight Fresh and/or frozen Fresh and/or frozen Ground Beef Ground Beef Ground Beef boneless beef boneless beef Seasoning requirements Inclusion or exclusion of Seasoning requirements Seasoning optional No extenders or water added Lean point requirement 90% Lean 90% Lean 85% Lean bull/cow meat Ground Beef Ground Beef Ground Beef Filler not permitted Casing type Point Requiring Specification: Inclusion or exclusion of Beef Burgers: Beef Burgers: Can contain up to 30% fat Type of cut (e.g., Swiss cut, Square cut) Points Requiring Specification: frozen boneless meat Fresh and/or frozen Filler and seasoning optional Visual and/or chemical lean point determination boneless beef Meat block origin (e.g., Chuck or Sirloin) Medium Ground Beef Regular Ground Beef Filler and seasoning optional Minimum content % of source ground meat Maximum 23% fat Maximum 30% fat

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. CAN/US 01/06 10M © Beef Information Centre, 2006. Printed in Canada. www.beefinfo.org www.canadianbeef.info