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Canadian Beef Merchandising Guide

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Canadian Beef Merchandising Guide 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
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