CHUCK VARIETY MEATS FOOD SAFETY
Canadian Food Inspection Agency Antemortem Inspection is performed to monitor National Animal Disease Surveillance PECTORAL BONELESS TOP BLADE BEEF LIVER BEEF OXTAIL BEEF KIDNEY BEEF TONGUE the health of live cattle prior to slaughter. supports Canada’s ability to recognize enforces federal laws relating to animal health and respond to any emerging animal disease. and the safety of Canadian beef.
Common Names: Pectoral, Deckle Common Names: Mock Tender, Primary Muscle Composition: Pectoralis profundus Scotch Tender, Chuck Tender Canadian Livestock Tracking System Removal of Specified Risk Materials (SRMs) Animal Genetics Import Controls are designed to analyze and control potential hazards include point-of-entry inspection and quarantine Points Requiring Specification: Supraspinatus uses RFID ear tags and a national database Primary Muscle Composition: related to cattle feed. as well as foreign animal disease testing. • Removal or retention of fat and other Points Requiring Specification: to enable rapid and accurate animal identification. tissue (denuded) • Quality grade 1724 1791 1728 1710 • Packaging Requirements 116B • Removal or retention of silver skin 115D HACCP Beef Safety System must be fully Grain Feeding promotes well marbled, implemented at all Canadian processing plants tender and flavourful beef with firm, white fat. exporting beef.
Points Requiring Specification: Points Requiring Specification: Points Requiring Specification: Points Requiring Specification: TOP BLADE FLAT IRON • Whole or sliced • Membrane removed • Size • Deveined • Type of cut (e.g., Swiss cut, Square cut) Temperature Monitoring is conducted throughout Animal Health Monitoring is conducted • Portion weight • Deveined the beef production process as required by the HACCP by beef producers and veterinarians throughout (if sliced) food safety system. the production process. Beef Marinating Strips Stewing Beef Common Names: Top Blade, Oyster Blade Primary Muscle Composition: Infraspinatus 137 SHOULDER CLOD Points Requiring Specification: SOURCE GRINDS • Tail length at scapular end BEEF TRIPE MARROW BONES SKELETAL GUIDE AND PRIMARY MUSCLE GROUPS Common Names: Boneless Cross Rib, • Removal or retention of bone skin (Periosteum) Points Requiring Specification: • Meat block origin (e.g., Chuck or Sirloin) Long Cut Clod, Short Cut Clod, Clod Heart • Removal or retention of the central tendon • Visual and/or chemical lean point • Minimum content % of source ground meat Primary Muscle Composition: Deltoideus, Teres major, determination 114D • Packaging requirements Top Blade Pot Roast Triceps brachii capat group: longum, mediale, laterale, HIND QUARTER FRONT QUARTER infraspinatus ROUND SIRLOIN CHUCK Points Requiring Specification: CUTTING HIP SIRLOIN LOIN RIB CHUCK • Quality grade Coccygeal Vertebrae 1-2 10 11 12 16 20 • Long or short cut orsa Sacral Vertebrae Lumbar Vertebrae1-6 ThorasicVertebrae1-13 CervicalVertebrae 1-7 • Removal or retention of Flat Iron (Infraspinatus) 17391739 1789 D l 1-5 114 15 1 21 • Removal or retention of Clod Tender (Teres major) 1114D l C G a r a 3 2 d 11 10 9 8 7 6 5 4 2 P
• External fat coverage n
u 12 i a
a C 9 13 1 l 1
C 2 M 3 CUTTING F 6 5 4 3 17 18 Q 7 4 1. Remove central tendon. Points Requiring Specification: Points Requiring Specification: J 2. Cut steaks or strips across 6 5 Top Blade Top Blade Simmering Steak Ventral the direction of the grain. Simmering Steak Flat Iron Country Style • Scaled and/or bleached • Harvested from the shank, femur or 8 W R S A 13 • Select type: Riticulum type, Omasum type, humerus bones K 14 13 19 Honeycomb type, Mountain Chain type • Exposed on at least one end of each sawed Extra Lean Ground Beef Extra Lean Ground Beef Lean Ground Beef B 7 section or length BLADE 6 N 90% Lean Ground Beef 90% Lean Ground Beef 83% Lean Ground Beef 2 E 4 H 13 12 11 10 9 8 7 6 5 4 3 2 1 I L D 28 O 22 Shoulder Clod Heart Shoulder Centre and 1. Seperate the Shoulder Top (laterale head) 1 1 29 Shoulder Top from the Shoulder Centre (long head). Common Names: Bone-in Blade, 5 27 30 114E 2. Portion both the Shoulder Centre and Boneless Blade, Bottom Blade 3 Top in steaks. U Primary Muscle Composition: Longissimus V dorsi, Spinalis dorsi, Subscapularis, Z Rhomboideus, Complexus, Serratus * T ventralis, Serratus dorsalis, Longissimus CANADA/US MARBLING & QUALITY GRADE STANDARDS costarum, Internal intercostals X 24 Y Points Requiring Specification: 26 Bone-in Blade • Quality grade 25 Cross Rib Pot Roast Boneless Cross Rib Simmering Steak Cross Rib Grilling Medallions • Boneless or Bone-in CANADA MARBLING SCORE USA Grade Marbling** Maturity Meat Colour Fat Colour Muscling Meat Texture 23 Chuck Roll • Width – distance of cutting from ventral edge Abundant CANADA CLOD TENDER 116A Slightly No yellow fat Good muscling Prime Youthful Bright red only Firm only FLANK PLATE BRISKET SHANK Canada Prime Moderately Abundant USDA Prime abundant permitted or better
† No yellow fat Good muscling Slightly Abundant AAA Small Youthful Bright red only Firm only Common Names: Petit Tender, Shoulder Tender permitted or better LOIN SECTION FLANK SECTION Primary Muscle Composition: Teres major Moderate BONE STRUCTURE NOMENCLATURE HIP SECTION No yellow fat Good muscling J Strip Loin T Inside Skirt Points Requiring Specification: Bottom Blade Bottom Blade Simmering Stewing Beef Blade AA Slight Youthful Bright red only Firm only A Inside Round (Top Round, Topside) Pot Roast Boneless Steak Boneless Simmering Steak permitted or better Modest 1. Tarsus (hock bones) 16. Back Bones (thoracic vertebrae) K Tenderloin (PSMO) U Outside Skirt (Thin Skirt) • Quality grade Canada AAA USDA Choice B Outside Round Flat (Outside Flat) 114F 2. Gambrel Cord (achilles tendon) 17. Blade Bone Cartilage • Removal or retention of fat and other No yellow fat Good muscling L Bottom Sirloin Flap (Steak Tail) V Flank Steak 3. Tibia (hind shank) C Eye of Round (Eye Round) tissue (denuded) Small† A Trace Youthful Bright red only Firm only 18. Scapular Cartilage permitted or better 4. Stifle Joint W Hanging Tender (Thick Skirt) • Removal or retention of silver skin 19. Scapula (blade bone) D Knuckle (Sirloin Tip, Thick Flank) 5. Patella (knee cap) 20. Neck Bones (cervical vertebrae) RIB SECTION • Whole or portioned Canada AA Slight† USDA Select E Super Digital Muscle Grade Marbling** Maturity Meat Colour Fat Colour Muscling Meat Texture 6. Femur (round bone) M 21. Atlas Bone Ribeye Roll (Cube Roll) PLATE SECTION 7. Ball of Femur Blade Pot Roast Bottom Blade Bottom Blade Bottom Blade Bottom Blade Trace 22. Humerus (arm bone) N Rib Finger Meat (Intercostals) Denver Steak Sierra Flank Steak Country Style Ribs Delmonico Steak 8. Protuberance of Femur 23. Ulna (only) X Short Plate Clod Tenderloin Medallion Canada A USDA Standard UNITED STATES SIRLOIN SECTION O Boneless Short Rib and Short Rib Practically Devoid 9. Pelvic Bone 24. Radius (only) 10. Tail Bones (caudal vertebrae) 25. Sternum (breast bone) F Top Sirloin Butt (Rump Heart) (Rib Ends) Slightly A and B Yellow fat No minimum Moderately BRISKET SECTION CHUCK SHORT RIBS Prime Light red 11. Sacrum (sacral vertebrae) 26. Costal Cartilages (rib cartilages) G Top Sirloin Cap (Culotte, CHUCK SECTION abundant maturity permitted requirement firm 12. Loin Bones (lumbar vertebrae) 27. Chuck/Rib break Rump Cap) Y Brisket P Chuck Roll (Bottom Blade) CHUCK TAIL FLAT 13. Chine Bones 28. Rib/Loin break H Bottom Sirloin Tri Tip (Triangle, Common Names: Chuck Flap (boneless), Chuck Flat A and B Dark cutters Yellow fat No minimum 14. Transverse Process of 29. Loin/Sirloin break Q Chuck Tender (Mock Tender, GRADE Prime AAA AA A Choice Small Slightly firm Knuckle Cap, Rump Tail) SPECIALTIES SECTION (boneless), Chuck Meat Square (boneless) maturity permitted permitted requirement Lumbar Vertebrae 30. Sirloin/Hip break Scotch Tender) I Bottom Sirloin Ball Tip Serratus ventralis, 15. Feather Bones Z Conical Muscle Primary Muscle Composition: Dark cutters Yellow fat No minimum R Flat Iron (Top Blade, Oyster Blade) Pectoralis superficialis, Scalenus dorsalis, OFFICIAL Select Slight A maturity Slightly soft CANADIAN permitted permitted requirement S Shoulder Clod (Blade Clod) Intercostals and may include ribs 2 through 5 Common Names: Chuck Flat, BEEF GRADE 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. Points Requiring Specification: Chuck Flap, Chuck Meat Square, Practically A and B Dark cutters Yellow fat No minimum SYMBOL Standard Soft © Canada Beef, 2017. Printed in Canada. R-M02Y17-152307 CBMG-H-ENGNA-0217 • Removal or retention of ribs Boneless Short Ribs devoid maturity permitted permitted requirement 130 • Rib number requirement Primary Muscle Composition: • Rib length requirement 116G Serratus ventralis • Fat cover Points Requiring Specification: • Quality grade, highly marbled GET THE APP • Removal of surface fat Everything beef at your fingertips. • Removal of silver skin Canadian Beef VALUE ADDED CONCEPTS 1116G Anytime. Anywhere. * 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 • Seasoned BBQ rib in Canada to segregate the youthful quality carcasses into Canada Prime, AAA and AA respectively. • Seasoned Asian style 4 bone rib portions ** Minimum marbling permitted for quality grade class. Download it today • Boned out for source grinds † 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. Search The Roundup • Boned out for restructured products Merchandising Guide Boneless Short Ribs • Finger foods Marinating Short Ribs www.canadabeef.ca HIP/ROUND LOIN RIB BRISKET
SIRLOIN TIP (KNUCKLE) OUTSIDE ROUND (BOTTOM ROUND) TOP SIRLOIN BOTTOM SIRLOIN TRI TIP STRIP LOIN RIB BEEF SHORT RIBS BRISKET
Common Names: Strip Loin Boneless Common Names: Knuckle, Thick Flank Common Names: Knuckle Cap, Rump Tail, Triangle Roast Common Names: Oven Ready Rib, Bone-in Lip On Common Names: Braising Ribs Common Names: Brisket, Full Brisket Common Names: Top Butt, Rump Heart Primary Muscle Composition: Longissimus dorsi, Primary Muscle Composition: Vastus intermedius, Common Names: Gooseneck, Silverside Primary Muscle Composition: Tensor fasciae latae Primary Muscle composition: Longissimus Primary Muscle Composition: Serratus ventralis, Primary Muscle Composition: Deep pectoral, Primary Muscle Composition: Gluteus medius, Multifidi dorsi, Gluteus medius, Longissimus costarum, Latissimus dorsi, Intercostales externus and internus. Vastus lateralis, Vastus medialis, Rectus femoris, Primary Muscle Composition: Semitendinosus, Biceps Points Requiring Specification: Intercostales externus and internus dorsi, Spinalis dorsi, Longissimus costarum, Complexus, Serratus ventralis, Cutaneus trunci, Intercostals Tensor fasciae latae Longissimus dorsi, Bicep femoris, Gluteus accessorius, Multifidi dorsi, internal and external intercostals and bones Bone-in may include ribs 6 to 12. femoris, Gastrocnemius, Superficial digital flexor. • Quality grade Points Requiring Specification: May contain the Gluteus medius, Gluteus accessorius Gluteus profundus, Tensor fasciae latae Points Requiring Specification: from the 6th to 12th rib (7 bones) Points Requiring Specification: Points Requiring Specification: • Removal or retention of fat and membrane (denuded) • Quality grade and Gluteus profundus. Points Requiring Specification: • Quality grade Points Requiring Specification: • Quality grade • Quality grade • External fat coverage • Removal or retention of deckle (Pectoralis profundi) Points Requiring Specification: • Quality grade • Tail length (tail – the amount of meat and fat that extends Rib - • Quality grade • Degree of pretrimming • Removal or retention of Tensor fasciae latae (cap) • Weight range beyond the eye of the loin). Oven Prepared • Removal or retention of rib finger meat (Intercostals) Outside • Quality grade • Heavy connective tissue removed • Tail length (tail – the amount of meat and fat that extends • External fat coverage • Whole or split Round 185C • Common tail lengths include: 0”x 0”, 0”x 1”, 1”x 1”, 1”x 2”, • Removal or retention of cutaneus trunci • Removal or retention of heel • Removal or retention of cap (Bicep femoris) 107 beyond the rib eye). • Bone-in or boneless (123D) 120 167 • Removal or retention of exterior fat and membrane (denuded) 184 2”x 2”, 2”x 3”1 • External fat coverage 170 • External fat coverage • External fat coverage • Common tail lengths include: 0”x 0”, 0”x 1”, 1”x 1”, 2”x 2”1 • Weight range • Portion size (number of ribs) • Weight range • Weight range • Weight range • Chain meat (Multifidi dorsi) on or off 123 • Portion weight • External fat cover – fat cap on or off 180 • Removal or retention of tissue or vein end (removed yields a Center-cut Strip Loin specification) • Bone on or boneless 2 • Netted or unnetted Bottom Sirloin Bottom Sirloin Bottom Sirloin • Removal or retention with specification (e.g., 1”) of back strap • Removal or retention of finger meat (intercostals) Common Names: Bottom Round Flat, Flats Tri Tip Oven Roast Tri Tip Quick Roast Tri Tip Grilling Steak • Removal or retention of finger meat (intercostals) Rib - 1. First number indicates length at the loin end, second number Sirloin Tip Quick Roast Sirloin Tip Rotisserie Roast Sirloin Tip Oven Roast Sirloin Tip Eye Primary Muscle Composition: Bicep femoris. • External fat coverage (e.g., 1/4” trim) Roast Ready indicates length at the chuck end. May contain the Gluteus medius, Gluteus accessorius 1. First number indicates length at the sirloin end, second number and Gluteus profundus. 109D Top Sirloin Premium Top Sirloin Premium indicates length at the rib end. Points Requiring Specification: Short Ribs Simmering Short Ribs Simmering Short Ribs Short Rib Sliced Outside Oven Roast Rotisserie Roast 2. If removed yields a steak-ready specification. Boneless 7 Bone Round Flat • Quality grade Brisket Pot Roast Brisket Simmering Steak - Brisket Bottom Sirloin Tri Tip Sirloin Tri Tip Kebab Cubes Sirloin Tri Tip Stir-Fry Strips Boneless Country Style Simmering Strips 171B • Removal or retention of silver skin Grilling Medallion (heavy connective tissue) OVEN READY RIB Sirloin Tip Fast-Fry Steak Sirloin Tip Marinating Steak Sirloin Tip Marinating Medallion • Removal or retention of the strap (sacrosiatic ligament) • External fat coverage BOTTOM SIRLOIN BALL TIP Rib - Rib Cap Beef Grilling Back Ribs Common Names: Tuxedo Ribs, Roast Ready • Removal or retention SHANK (Banquet Rib) Boneless Fat Cap On Rib EYE OF ROUND Top Sirloin Premium Top Sirloin Butt Top Sirloin Grilling Steak Common Names: Knuckle, Thick Flank Strip Loin Grilling Steak Strip Loin Grilling Medallion Strip Loin Premium of bone skin Quick Roast Primary Muscle Composition: Vastus lateralis, Quick Roast • Whole or Split Points Requiring Specification: Vastus medialis, Rectus femoris Common Names: New York Steak, Common Names: Strip Loin 109A • Quality grade Common Names: Eye Of Round Kansas City Strip Medallion, Strip Loin Rocky Mountain • Tail length Common Names: Shin Meat, Shin Shank Points Requiring Specification: Points Requiring Specification: Medallion, Strip Loin Manhattan Steak Primary Muscle Composition: Semitendinosus TOP SIRLOIN CAP OFF RIB EYE • Tied or netted Points Requiring Specification: • Quality grade • Quality Grade Points Requiring Specification: Points Requiring Specification: • Removal or retention of finger meat • Portion size • Removal of Tensor fasciae latae and • Center-cut (tissue or vein end removed) • Quality grade Rib - Prime Rib Boneless Oven Prepared Rotisserie Roast (intercostals) • Quality grade obliquus internus abdominis or End-to-end (tissue steaks included) • Portion weight Strip Loin Common Names: Rib Eye Roll • Bone-in or boneless Common Names: Boneless Sirloin Butt Steak, Bottom Sirloin Ball Tip Bottom Sirloin Ball Tip Premium Oven Roast • Removal or retention of exterior (Denuded) • Whole or split • Chain meat (Multifidi dorsi) on or Primary Muscle Composition: Longissimus dorsi, 107 110 • Weight range • Removal or retention of connective tissue and/or skin Outside Round Outside Round Outside Round Outside Round Outside Round Baseball Sirloin, Center-cut Sirloin • External fat coverage Shank 171C fat and membrane (denuded) 185B • Removal or retention of exterior fat off removal or retention with Spinalis dorsi • Removal or retention of sinews and/or tendons Oven Roast Rotisserie Roast Quick Roast Marinating Steak Fast-Fry Steak Points Requiring Specification: and membrane (denuded) specification (e.g., 1”) of back strap Points Requiring Specification: 117 • Fore shin or Hind shin only • Quality grade • Portion weight • Quality grade • Specific muscle group requirements • Specific muscles (e.g., Center-cut only and no Cap Steaks) • Tail length • Boneless • External fat coverage • External fat coverage 112 Strip Loin Fast-Fry Steak • Lip on (112A) or off • Portion weight VALUE ADDED CONCEPTS • Weight range 184B Prime Rib Premium Prime Rib Premium Rib Premium Rib Cap Off Premium INSIDE ROUND (TOP ROUND) Initial Cuts (Main Muscle) Steak/Roast Ready (Cut & Split) Premium Cuts Oven Roast Boneless Oven Roast Oven Roast Oven Roast Eye of Round Oven Roast Eye of Round Marinating Steak Eye of Round Fast-Fry Steak Eye of Round Quick Roast Bottom Sirloin Bottom Sirloin Bottom Sirloin Sirloin Ball Tip Lean Tender Sirloin Tip Quick Roast Tip Fast-Fry Steak Tip Marinating Steak Grilling Medallions Stir-Fry Strips Common Names: Top Round, Topside Hind Shank Fore Shank Shin Shank Primary Muscle Composition: Semimembranosus, Gracilis, Trim to 0 x 0 spec, removal of Cut strip loin just off centre. Cut each split into desired products Boneless Boneless (Bubble Meat) Adductor femoris, Pectineus, Sartorius, Obturator externus/ back strap, chain meat and rib (i.e. medallions, fillets and use trim internus. May contain the Iliopsoas. finger meat. for kebobs). Prime Rib Premium Prime Rib Grilling Steak Prime Rib Fast-Fry Steak Rib Cap Off BOTTOM SIRLOIN Rib Eye Premium Rib Eye Rib Eye Rib Eye Premium Rib Eye Oven Roast Grilling Steak Points Requiring Specification: Top Sirloin Cap Off Top Sirloin Grilling Top Sirloin Grilling Medallion Oven Roast Grilling Steak Fast-Fry Steak Quick Roast Grilling Medallion Grilling Steak Medallion with Bacon FLAP MEAT TRADITIONAL CUT Eye of Round Marinating Eye of Round Eye of Round • Quality grade Steak with Pepper Oven Roast with Bacon Strips for Satay SHORT LOIN Inside Round Inside Round (Denuded) • Whole or split VALUE ADDED CONCEPTS Common Names: Steak Tails, Bavette • Removal or retention of cap muscle (gracilis) 168 169A Primary Muscle Composition: Obliquus internus abdominis Common Names: Beef Loin, Short Cut • Removal or retention of the pectineus and/or sartorius Initial Cut (Main Muscle) Steak/Roast Ready (Cut & Split) Premium Cuts VALUE ADDED CONCEPTS PONDEROSA HIP Points Requiring Specification: Primary Muscle Composition: Longissimus dorsi, Multifidi dorsi, • External fat coverage Initial Cut (Main Muscle) Steak/Roast Ready (Cut & Split) Premium Cuts • Quality grade Gluteus medius, Longissimus costarum, Intercostales externus and internus, Psoas major, Psoas minor, Iliacus • Removal or retention of silver skin/fat (denuded) 185A • Removal or retention of heavy connective tissue Points Requiring Specification: Common Names: Boneless version that includes 112C 112D Shank Centre Cuts Shank Spur Shank Centre Cut • Quality grade Prime Rib (Ribs 7-12) Standing Rib (Rib 6) Stewing Beef Stewing Beef Stewing Beef top and bottom round referred to as Baron of Beef Removal of heavy connective Split the main muscle Cut each split into desired products 1112A tissue, cap, exterior fat by cutting into thirds (i.e. medallions, fillets and use trim • Common tail lengths include: 0”x 1”, 1”x 1”1 Removal of rib bones, rib cap, Split along tail length from Cut each split into desired products Boneless and membrane. with the grain. for kebobs). Primary Muscle Composition: See Inside (Top) Round, • Flank excluded Spinalis dorsi muscle and rib the eye muscle. (i.e. medallions, fillets and use trim RIB STEAKS (RIBS 6-12) Outside (Bottom) Round, Sirloin Tip (Knuckle) 174 finger meat (intercostals). for kebobs). 1. First number indicates length at the sirloin end, second number Points Requiring Specification: indicates length at the rib end. • Quality grade Inside Round Inside Round Inside Round Marinating Inside Round Inside Round • Removal or retention of shank meat Oven Roast Quick Roast Medallion Fast-Fry Steak 1169 Marinating Steak TOP SIRLOIN CAP Bottom Sirloin Bottom Sirloin Bottom Sirloin Marinating Arrachera Style Ponderosa Hip Boneless Hip (Round) Flap Meat Fast-Fry Steak Flap Meat Grilling Steak Flap Meat Skewers Strips (Split) • External fat coverage FLANK/PLATE 166B 161B Common Names: Cap, Coulotte, Rump Cap Primary Muscle Composition: Biceps femoris SHORT PLATE BONELESS HANGING TENDER OUTSIDE SKIRT Points Requiring Specification: TENDERLOIN Wing Premium Oven Roast Bone-in Strip Loin Grilling Wing Fast-Fry Steak Porterhouse Grilling Steak • Quality grade Common Names: Navel, Beef Plate Boneless Steak • Includes gluteus medius Common Name: Thick Skirt, Hanger Steak • Removal or retention of silver skin Common Names: Chateaubriand Primary Muscle Composition: Cutaneus trunci, Obliquus externus abdominis, Intercostals, Transversus abdominis, Primary Muscle Composition: Lumbar portion of the diaphragm • External fat coverage Primary Muscle Composition: Psoas major, Rectus abdominis Common Name: Thin Skirt Inside Round King Inside Round French Grilling Inside Round Inside Round 184D Psoas minor, Iliacus Points Requiring Specification: Oven Roast with Pork Fat Steak with Pepper Grilling Tournedos for Rouladen Points Requiring Specification: Primary Muscle Composition: Costal muscular portion Hip Marinating Strips Heel of Round Hip Marinating Hip Fast-Fry (Tenderized) (Tenderized) (Tenderized) Points Requiring Specification: • Removal or retention of membrane for Stir-Fry Oven Roast Cubes Minute Steak • Removal or retention of rib finger meat (intercostals) 121C of the diaphragm • Quality grade 140 • Packaging requirements • Removal or retention of diaphragm Points Requiring Specification: • Removal or retention of the side muscle 121A • Hindquarter and/or navel end portion included (Psoas minor) Porterhouse Fast-Fry Steak T-Bone Grilling Steak T-Bone Fast-Fry Steak • Removal or retention of inside skirt Tenderloin PSMO • Size of tenderloin portion INSIDE SKIRT • Removal or retention of membrane • Removal or retention of the wedge fat found • Fat cover • Packaging requirements LEGEND Reference Guide to the symbols used on this chart 189 190A under the wing (Iliacus) of the Tenderloin • Removal or retention of the silver skin TRADITIONAL CUT BEEF FLANK Common Name: Inside Skirt Steak (peeled or unpeeled) Primary Muscle Composition: Transversus abdominis (Skinned) Top Sirloin Cap Top Sirloin Cap Top Sirloin Cap Top Sirloin Cap SUGGESTED COOKING METHODS FABRICATION SPECIFICATIONS Saw Cut String Tied Barbecue Skewered Butterfly Cut • Weight range Common Names: Flank Steak Points Requiring Specification: Cut Grilling Steak Fast-Fry Steak Stir-Fry Strips Grilling Cubes Primary Muscle Composition: Rectus abdominis • Hindquarter and/or navel end portion included 121E Points Requiring Specification: • Removal or retention of membrane 121D VALUE ADDED CONCEPTS • Removal or retention of serous membrane and/or connective issue • Packaging requirements 193 • Packaging requirements • Seasoned cap steaks Smoking Braising, Stewing Simmering Oven Roasting Marinating Grilling Sauté / Pan Fry Saw Cut String Tied Barbecue Skewered Butterfly Cut Thin Slice Medium Slice Thick Slice Extra Thick Slice Diced Cut • Seasoned sandwich steaks or Pot Roasting Cut 4 - 7 mm 8 - 15 mm 16 - 20 mm 21 - 30 mm 20 x 20 x 20 mm Seasoned Cap Roast • Seasoned cap roast (Picanha roast) Porterhouse T-Bone Wing Short Tenderloin Butt Tenderloin Tenderloin Premium Tenderloin Tenderloin 1173 1174 (Picanha Roast) • Seasoned strips/cubes Oven Roast Fast-Fry Steak Grilling Steak Outside Skirt Skirt Marinating Outside Skirt North American Meat Flank Marinating Flank Steak Seasoned Inside Skirt Steak Inside Skirt Fajita Strips Steak (Skinned) Steak NAMP # Purchasing Number • 90 % c/l sirloin source grinds Steak Ground Beef-London Broil Fajita Strips Processors Association 444E LOIN STEAKS
Thin Slice Medium Slice Thick Slice Extra Thick Slice Diced Cut 4 - 7 mm 8 - 15 mm 16 - 20 mm 21 - 30 mm 20 x 20 x 20 mm