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SIRLOIN TIP (KNUCKLE) TOP SIRLOIN BOTTOM SIRLOIN FLAP MEAT RIB PECTORAL

Bottom Sirloin Bottom Sirloin Flap Meat Bottom Sirloin Flap Meat 185A Flap Meat Fast-Fry Steak Grilling Steak 167 Sirloin Tip Sirloin Tip Quick Roast Sirloin Tip Rotisserie Roast 184 Top Sirloin Top Sirloin Premium Top Sirloin Premium Oven Roast Rotisserie Roast 107 109D 109A Rib - Rib - Rib - 115D Pectoral Beef Marinating Strips Stewing Beef Oven Prepared Roast Ready Roast Ready (Banquet Rib)

Bottom Sirloin Marinating Arrachera Style Flap Meat Skewers Strips (Split) SHOULDER CLOD Sirloin Tip Oven Roast Sirloin Tip Eye Sirloin Tip Fast-Fry Steak TENDERLOIN Top Sirloin Premium Top Sirloin Butt Top Sirloin Grilling Steak Quick Roast

TOP SIRLOIN CAP OFF Rib Cap Beef Grilling Back Ribs Sirloin Tip Marinating Steak Sirloin Tip Marinating Medallion RIB EYE EYE OF ROUND 189 Tenderloin 190A PMSO Short Tenderloin

Cross Rib Cross Rib Simmering 114 Shoulder Clod Pot Roast Boneless Steak Boneless

CLOD TENDER Top Sirloin Top Sirloin Cap Off Top Sirloin Top Sirloin Grilling 184B Cap Off Grilling Steak Grilling Medallion Medallion with Bacon

Eye of Round Eye of Round Oven Roast Eye of Round Marinating Steak 171C Butt Tenderloin Tenderloin Premium Tenderloin Tenderloin VALUE ADDED CONCEPTS Oven Roast Fast-Fry Steak Grilling Steak 112 Rib Eye Rib Eye Premium Oven Roast Rib Eye Grilling Steak

Initial Cut (Main Muscle) Steak/Roast Ready (Cut & Split) Premium Cuts STRIP LOIN

114F Clod Tender Clod Tenderloin Medallion Eye of Round Fast-Fry Steak Eye of Round Quick Roast Eye of Round Marinating Steak with Pepper

Eye of Round CROSS RIB Oven Roast Eye of Round Rib Eye Fast-Fry Steak Rib Eye Premium Rib Eye with Bacon Strips for Satay Removal of heavy connective Split the main muscle Cut each split into desired products Quick Roast Grilling Medallion tissue, cap, exterior fat by cutting into thirds (i.e. medallions, fillets and use trim VALUE ADDED CONCEPTS and membrane. with the grain. for kebobs).

Initial Cut (Main Muscle) Steak/Roast Ready (Cut & Split) Premium Cuts OUTSIDE ROUND (BOTTOM ROUND) 180 TOP SIRLOIN CAP Strip Loin Strip Loin Grilling Steak Strip Loin Grilling Medallion

VALUE ADDED CONCEPTS • Seasoned cap steaks • Seasoned sandwich steaks Cross Rib Cross Rib Pot Roast Cross Rib Simmering Steak • Seasoned cap roast (Picanha roast) 112C 112D • Seasoned strips/cubes Outside Round Outside Round Flat Outside Round Oven Roast Removal of rib bones, rib cap, Split along tail length from Cut each split into desired products 170 171B • 90 % c/l sirloin source grinds 184D Top Sirloin Cap Spinalis dorsi muscle and rib finger the eye muscle. (i.e. medallions, fillets and use trim VALUE ADDED CONCEPTS meat (intercostals). for kebobs). • Seasoned BBQ rib Strip Loin Premium Strip Loin Strip Loin Fast-Fry Steak • Seasoned Asian style 4 bone rib portions Quick Roast Premium Oven Roast BEEF SHORT RIBS • Boned out for source grinds • Boned out for restructured products Marinating 4 Bone • Finger foods VALUE ADDED CONCEPTS Short Ribs 130 Chuck Short Rib

Outside Round Outside Round Outside Round Outside Round Rotisserie Roast Quick Roast Marinating Steak Fast-Fry Steak Initial Cuts (Main Muscle) Steak/Roast Ready (Cut & Split) Premium Cuts Top Sirloin Cap Stir-Fry Strips Top Sirloin Cap Grilling Steak Top Sirloin Cap Fast-Fry Steak BONELESS TOP BLADE INSIDE ROUND (TOP ROUND)

123 Beef Short Ribs Short Ribs Simmering Short Ribs

116B Seasoned Cap Roast Top Sirloin Cap Boneless Top Blade (Picanha Roast) Grilling Cubes

168 169A BOTTOM SIRLOIN Trim to 0 x 0 spec, removal of back Cut strip loin just off centre. Cut each split into desired products Inside Round Inside Round (Denuded) Inside Round Oven Roast Inside Round Quick Roast TRI TIP strap, chain meat and rib finger meat. (i.e. medallions, fillets and use trim for kebobs).

SHORT LOIN TOP BLADE FLAT IRON Simmering Short Ribs Short Rib Sliced Boneless 7 Bone Inside Round Inside Round Inside Round Inside Round King Marinating Medallion Fast-Fry Steak 1169 Marinating Steak Oven Roast with Pork Fat OVEN READY RIB (Tenderized) Bottom Sirloin Bottom Sirloin Bottom Sirloin 185C Tri Tip Tri Tip Oven Roast Tri Tip Quick Roast

Short Loin Wing Premium Bone-in Strip 174 Oven Roast Loin Grilling Steak

Inside Round French Grilling Inside Round Inside Round for Rouladen Steak with Pepper (Tenderized) Grilling Tournedos (Tenderized) 107 110 Prime Rib Premium Prime Rib Premium Rib - Prime Rib Boneless Top Blade Flat Iron Top Blade Pot Roast Oven Prepared Rotisserie Roast Oven Roast Boneless Oven Roast 114D PONDEROSA HIP Bottom Sirloin Bottom Sirloin Tri Tip Sirloin Tri Tip Sirloin Tri Tip Tri Tip Grilling Steak Grilling Medallion Kebab Cubes Stir-Fry Strips CUTTING

BOTTOM SIRLOIN BALL TIP Wing Fast-Fry Steak Porterhouse Grilling Steak

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

166B Ponderosa Hip 161B Boneless Hip (Round) Hip Marinating Strips for Stir-Fry

1. Remove central tendon. 2. Cut steaks or strips across Top Blade Grilling Top Blade Simmering Bottom Sirloin Ball Tip Bottom Sirloin Porterhouse Fast-Fry Steak T-Bone Grilling Steak T-Bone Fast-Fry Steak the direction of the grain. 1114D Steaks Steak Country Style 185B Bottom Sirloin Ball Tip (Denuded) Tip Quick Roast Prime Rib Grilling Steak Prime Rib Fast-Fry Steak Rib Cap Off Grilling Steak TRADITIONAL CUT TRADITIONAL CUT BLADE Heel of Round Oven Roast Hip Marinating Cubes Hip Fast-Fry Minute Steak

SOURCE GRINDS 137 1173 Porterhouse 1174 T-Bone Wing 1112A Prime Rib (Ribs 7-12) Standing Rib (Rib 6) Bottom Sirloin Bottom Sirloin Sirloin Ball Tip Lean Tender Sirloin ROUND SIRLOIN CHUCK Tip Fast-Fry Steak Tip Marinating Steak Grilling Medallions Stir-Fry Strips LOIN STEAKS RIB STEAKS (RIBS 6-12)

FLANK/PLATE BRISKET Bone-in Blade Blade Simmering Steak Blade Pot Roast

SHORT PLATE BONELESS INSIDE SKIRT BRISKET BONELESS BOTTOM BLADE

Extra Lean Ground Beef Extra Lean Ground Beef Lean Ground Beef

90% Lean Ground Beef 90% Lean Ground Beef 83% Lean Ground Beef

121A Short Plate Boneless 120 136 121D Inside Skirt Inside Skirt Steak Inside Skirt Fajita Strips Brisket Pot Brisket Simmering Steak Brisket GROUND BEEF Brisket Roast Boneless - Country Style Simmering Strips BEEF FLANK OUTSIDE SKIRT SHANK 116A Chuck Roll 116D Chuck Eye Roll

Flank Steak Seasoned 193 Beef Flank Flank Marinating Ground Beef- Extra Lean Ground Beef Lean Ground Beef Medium Ground Beef Regular Ground Beef Steak London Broil Maximum fat content 10% Maximum Fat Content 17% Maximum Fat Content 23% Maximum Fat Content 30% 121C Outside Skirt Steak 121E Outside Skirt Steak 117 (90% lean) (83% lean) (77% lean) (70% lean) Shank Hind Shank Fore Shank Shin Shank HANGING TENDER Boneless Boneless (Bubble Meat)

VARIETY MEATS Bottom Blade Bottom Blade Simmering Boneless Bottom Blade Pot Roast Boneless Steak Boneless BEEF LIVER BEEF OXTAIL 140 Hanging Tender Outside Skirt Steak Skirt Marinating Shank Centre Cuts Shank Spur Shank Centre Cut (Skinned) Steak Outside Skirt Fajita Strips Stewing Beef Stewing Beef Stewing Beef Boneless SKELETAL GUIDE AND PRIMARY MUSCLE GROUPS HIND QUARTER FRONT QUARTER

1724 1791 1. Hock Bones 16. Back Bones Stewing Beef Bottom Blade Bottom Blade Beef Liver Beef Oxtail HIP SIRLOIN/LOIN RIB CHUCK Denver Steak Sierra Flank Steak 2. Gambrel Cord (tendon (thoracic vertebrae – 13 bones) of gastronemius – calcaneal 17. Blade Bone Cartilage tendon or achilles tendon). BEEF KIDNEY BEEF TONGUE 10 16 20 18. Ridge of Blade Bones 1 3. Hind Shank (tibia) (spine of the scapula) 15 2 21 11 12 3 2 1 3 4. Stifle Joint 19. Blade Bone (scapula) 5 4 10 9 8 7 6 4 5. Knee Cap (patella) 20. Neck Bones 5 11 (cervical vertebrae – 7 bones) 3456 2 1 13 12 17 18 67 6. Round Bone (femur) 7. Ball of Femur 21. Atlas Bone (first cervical vertebrae) 9 14 19 8. Protuberance of Femur 13 22. Arm Bone (humerus) Bottom Blade Bottom Blade 9. Pelvic Bone Country Style Ribs Delmonico Steak 8 23. Fore Shank Bones 10. Tail Bones (caudal (ulna, radius) 7 28 27 vertebrae – 2 bones) 2 24. Elbow (olecranon process CHUCK TAIL FLAT 6 13 12 11 10 9 8 7 6 5 4 3 2 1 11. Sacrum of the ulna) 1728 1710 (sacral vertebrae – 5 bones) Beef Kidney Beef Tongue 1 4 25. Breast Bone 22 12. Loin Bones (sternum) 3 (lumbar vertebrae – 6 bones) BEEF TRIPE MARROW BONES 5 26. Rib Cartilages 13. Chine Bones (the split bodies (costal cartilages) of cervical, thoracic, lumbar and sacral vertebrae) 27. Chuck/Rib break between rib 5 and 6 14. Transverse Process 26 of Lumbar Vertebrae 28. Rib/Loin break 24 between rib 12 and 13 15. Feather Bones (split dorsal processes 25 of the thoracic vertebrae) 23

Chuck Tail Flat Boneless Short Ribs 1739 1789 FLANK/PLATE BRISKET/SHANK 116G 1116G Beef Tripe Marrow Bones

* CANADA/US MARBLING & QUALITY GRADE STANDARDS FOOD SAFETY LEGEND Reference Guide to the symbols used on this chart

CANADA MARBLING SCORE USA Grade Marbling** Maturity Meat Colour Fat Colour Muscling Meat Texture Canadian Food Inspection Agency Removal of Specified Risk Materials (SRMs) SUGGESTED COOKING METHODS NAMP # Abundant CANADA enforces federal laws relating to animal are designed to analyze and control potential North American Meat Slightly No yellow fat Good muscling hazards related to cattle feed. Canada Prime Moderately Abundant USDA Prime Prime Youthful Bright red only Firm only health and the safety of Canadian beef. Processors Association abundant permitted or better † Slightly Abundant No yellow fat Good muscling Smoking Braising, Stewing Simmering Oven Roasting Marinating Grilling Sauté / Pan Fry AAA Small Youthful Bright red only Firm only Canadian Livestock Tracking System Grain Feeding promotes well marbled, 444E permitted or better or Pot Roasting Moderate uses RFID ear tags and a national tender and flavourful beef with firm, white fat. Purchasing Number No yellow fat Good muscling Saw Cut String Tied Barbecue Skewered Butterfly Cut AA Slight Youthful Bright red only Firm only database to enable rapid and accurate Canada AAA Modest USDA Choice permitted or better animal identification. FABRICATION SPECIFICATIONS Cut No yellow fat Good muscling Small† A Trace Youthful Bright red only Firm only permitted or better HACCP Beef Safety System must be fully Animal Health Monitoring is conducted Canada AA Slight† USDA Select Grade Marbling** Maturity Meat Colour Fat Colour Muscling Meat Texture implemented at all Canadian processing by beef producers and veterinarians throughout plants exporting beef. the production process. Trace UNITED STATES Saw Cut String Tied Barbecue Skewered Butterfly Cut Thin Slice Medium Slice Thick Slice Extra Thick Slice Diced Cut Canada A USDA Standard Cut 4 - 7 mm 8 - 15 mm 16 - 20 mm 21 - 30 mm 20 x 20 x 20 mm Practically Devoid Slightly A and B Yellow fat No minimum Moderately Temperature Monitoring is conducted National Animal Disease Surveillance Prime Light red abundant maturity permitted requirement firm throughout the beef production process as supports Canada’s ability to recognize A and B Dark cutters Yellow fat No minimum required by the HACCP food safety system. and respond to any emerging animal disease. We Put the Best of Canada into Our Beef GRADE Prime AAA AA A Choice Small Slightly firm maturity permitted permitted requirement 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 Canada Beef and their partners for any damages or loss resulting from inaccuracies or omissions. OFFICIAL Dark cutters Yellow fat No minimum Select Slight A maturity Slightly soft Antemortem Inspection is performed to Animal Genetics Import Controls include © ThinCanada Slice Beef, 2016. PrintedMedium in Canada. Slice R-M07Y16-152310Thick Slice CBMG-P-CND-0716Extra Thick Slice Diced Cut CANADIAN permitted permitted requirement monitor the health of live cattle prior point-of-entry inspection and quarantine BEEF GRADE 4 - 7 mm 8 - 15 mm 16 - 20 mm 21 - 30 mm 20 x 20 x 20 mm Practically A and B Dark cutters Yellow fat No minimum to slaughter. as well as foreign animal disease testing. SYMBOL Standard Soft devoid maturity permitted permitted requirement

* 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 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. For information on beef cuts, recipes, and more, go to ** Minimum marbling permitted for quality grade class. † The above illustrations are reduced reproductions of the official USDA Marbling photographs prepared for the U.S. Department of Agriculture by and available from the National Cattlemen’s Beef Association. www.canadabeef.ca or download The RoundUp™ app