BEEF CUTS

Beef Products

• Front Quarter • The beef forequarter is the anterior portion of the beef

side which is separated from the hind quarter by a cut

passing between the 12 and 13th ribs. This is broken

into primals: chuck, rib, plate, brisket and foreshank.

• The front quarter is prepared from a carcass side by

the separation of the forequarter and the hindquarter

by a cut along the specified rib, at right angles to the

vertebral column through the ventral portion of the

flank.

• Chuck • The square cut chuck is separated from the rib, plate,

brisket and shank by two straight cuts at right angles

to each other. The first cut passes between the 5th and

6th rib and separates the chuck, brisket and shank

from the rib and plate. The second cut passes at a

point slightly above (dorsal to) the elbow joint and

through the cartilaginous juncture of the 1st rib and

sternum and separates the chuck from brisket and

shank.

• Rib • The rib portion is separated from the chuck and

brisket by a straight cut passing between the 5th and

6th rib and from the plate by a straight cut passing

across the ribs at right angles to the first cut at a point

slightly ventral to the center of the rib cage.

• Plate • The plate is separated from the chuck and brisket by a

straight cut passing between the 5th and 6th rib and

from the rib by a straight cut passing across the ribs at

right angles to the first cut at the point slightly below

ventral to the center of the rib cage.

• Brisket • The brisket is separated from the plate by a straight

cut passing between the 5th and 6th rib, from the

chuck by a cut at right angles to the first cut passing at

a point slightly above (dorsal to) the elbow joint (distal extremity of the humerus) and from the shank by

a cut which follows the natural contour of the elbow bone (olecranon process of the ulna).

• Foreshank • The foreshank is separated from the chuck by a cut passing at a point slightly above (dorsal to) the

elbow joint (distal extremity of the humerus) from the brisket by a cut which follows the natural seam of

the elbow bone (olecranon process of the ulna).

Chuck

Beef Chuck, Square Cut

The portion of the front quarter which is separated

from primal rib, plate and brisket by two straight

cuts at right angle to each other. It is a bone-in cut

that has portions of the blade bone, arm bone and

back bone present.

Beef Chuck, Neck Bone

This bone is close to the head of the cattle. This cut

consists of the 1st to the 5th cervical vertebra (neck

bone). Some meat may stay on the bones.

Beef Chuck, Chuck Bone

This bone was attached to the neck bone(113D).

This cut usually consist of the 6th to 7th cervical

vertebra (neck bone) and the 1st to the 5th thoracic

vertebra. Purchaser may specify how much lean

meat may stay on the bone.

Beef Chuck, Long Cut Shoulder Clod

This cut is inclusive of top blade (114D) muscle

without being separated. It consists of the outer muscle

system of the chuck which lies outside (lateral side) of

the blade bone (scapula) and ventral to the ridge of the

blade bone extending from the shoulder joint to the tip of the blade bone

cartilage. It lies next to the humerus (arm bone) and below the spine of the

chuck bone.

Beef Chuck, Top Blade Muscle

Generated from the long cut shoulder clod (114) after

separation of the shoulder clod (114E). The muscle

(Infraspinastus) lies on top of the blade bone (or

paddle bone). This is separated from the blade bone

and adjacent muscles through natural seams. There is a strand of sinew

(connective tissue) inside this muscle.

Beef Chuck, Short Cut Shoulder Clod

This cut is generated from the 114 long cut

shoulder clod after the removal of top blade

muscle (114D). It consists of the large muscle

system of the thick end of the shoulder clod.

Beef Chuck, Shoulder Tender

This cut is a single muscle (Teres major) which is

separated from the shoulder clod (114E). It is

also called petit tender or clod tender.

Beef Chuck, Square Cut Boneless

This cut has all bones and associated cartilages

removed from the chuck (113) square cut. The

long cut shoulder clod (114) is not attached. The

shoulder clod (114) may be included separately

based on specified purchaser options.

Beef Chuck, Pectoral Meat

This muscle cut is the Pectoralis profundi. It is

separated from the shoulder clod and round bone by

cutting through the natural seam.

Beef Chuck, Conical Muscle

This cut is a single muscle (Brachialis) that

surrounds the humerus. It is removed by following

the natural seam along the arm bone.

Beef Chuck, Chuck Blade Bone-In

Blade is the portion of the chuck which is separated

from the neck, short rib and shoulder by two

straight cuts at right angles to each other and

consists of the large muscle system that lies under

and on top of the blade bone.

Beef Chuck, Chuck Roll

This cut is generated from the blade portion of square

cut chuck. The clod, chuck tender, thin outer muscle,

bones and associated cartilages are removed.

Beef Chuck, Chuck Tender

This cut is generated from the chuck. It is a single

muscle (Supraspinatus) which is located at the

lower portion of the scapula spinous processes. It

is also called mock tender or Scotch tender.

Beef Chuck, Chuck Eye Roll

The chuck eye cut is separated from the chuck roll

by cutting through the natural seam.

Beef Chuck, Edge Roast Meat

This cut is Serratus ventralis, Rhomboideus and

Splenius muscles. It is separated from the chuck eye

roll through the natural seam. The dorsal and

ventral edges are straight cuts.

Beef Chuck, Rope Meat

This cut is the strip-shaped Longus colli muscle

that extends from the first thoracic vertebra to the

junction between the ribs and the 6th thoracic

vertebra. It can also be called neckchain.

Beef Chuck, Chuck Flap Tail

The chuck flap tail is generated from chuck roll

(116A) by the separation of chuck eye roll (116D).

A thicker portion of the Serratus ventralis muscle

located near the 2nd-4th ribs is used for

merchandizing purposes.

Beef Chuck, Short Rib Bone In

This cut is generated from rib bones of the primal

chuck. It includes 4 ribs (2nd- 5th ribs).

Beef Chuck, Short Rib Boneless

This cut is derived from bone-in short rib (130) by

the removal of all bones, excess fat and intercostal

meat.

Rib

Front Quarter

Two matching sides will be produced from a carcass.

Sides of beef are produced by splitting the carcass

down the back exposing the spinal groove of the

length of either side. The beef forequarter is the

anterior portion of the beef side which is separated from the hindquarter by

a cut passing between the 12th and 13th

excluded; however, if present, it is firmly attached and the membranous

portion is trimmed close to the lean.

Beef Rib Primal

This is the portion of the front quarter which is

separated from the chuck and 107 brisket by a st

cut passing between the 5th and 6th rib; and from the

plate by a straight cut passing across the ribs at right

angles to the first cut at a point slightly below (ventral to) the centre of the

rib cage.

Beef Rib OvenPrepared (Quebéc Spec)

This cut is generated from the primal rib. The short

ribs are removed. The chine bones are removed

along the spinal canal. Feather bones are attached.

Beef Rib Roastready Special-netted

Blade meat and associated muscles are removed.

Feather bone, soft bo

fat cover that is separated from the blade meat is

Front Quarter

Two matching sides will be produced from a carcass.

f are produced by splitting the carcass

down the back exposing the spinal groove of the

length of either side. The beef forequarter is the

anterior portion of the beef side which is separated from the hindquarter by

a cut passing between the 12th and 13th rib. The diaphragm may be

excluded; however, if present, it is firmly attached and the membranous

This is the portion of the front quarter which is

separated from the chuck and 107 brisket by a straight

cut passing between the 5th and 6th rib; and from the

plate by a straight cut passing across the ribs at right

angles to the first cut at a point slightly below (ventral to) the centre of the

Prepared (Quebéc Spec)

cut is generated from the primal rib. The short

ribs are removed. The chine bones are removed

along the spinal canal. Feather bones are attached.

netted

Blade meat and associated muscles are removed.

Feather bone, soft bone, backstrap are removed. The

fat cover that is separated from the blade meat is

replaced and secured by a net.

Beef Rib, Blade Meat

This cut consists of the muscle (Latissimus dorsi) that

lies below the surface fat cover and surrounding the

blade bone cartilage of the oven

is called lifter meat, false lean, wedge meat, or cap

meat.

Beef Rib, Roastready Cover Off, Exportstyle

This cut is generated from roast ready rib with fat

cover removed (Fat Cap Off = FCO). The lip a

associated fat remains attached and trimmed to a

specified measurement from the ribeye muscle

(Longissimus muscle).

Beef Rib, Ribeye Roll

This cut is generated from the oven

the chine bones, feather bones, rib bones and blade

meat removed. Unlike 112A, this cut is free of the lip

and associated fat that lies on the side of the short

plate.

Beef Rib, Ribeye, Lip On

This boneless cut is generated from the oven

rib with the chine bones, feather bones, rib bones and

blade meat removed. The lip should not exceed 5x5

cm (2x2 inch) unless specified by the purchaser.

This cut consists of the muscle (Latissimus dorsi) that

lies below the surface fat cover and surrounding the

one cartilage of the ovenprepared rib. This cut

is called lifter meat, false lean, wedge meat, or cap

Beef Rib, Roastready Cover Off, Exportstyle

This cut is generated from roast ready rib with fat

cover removed (Fat Cap Off = FCO). The lip and

associated fat remains attached and trimmed to a

specified measurement from the ribeye muscle

This cut is generated from the ovenprepared rib with

the chine bones, feather bones, rib bones and blade

t removed. Unlike 112A, this cut is free of the lip

and associated fat that lies on the side of the short

This boneless cut is generated from the ovenprepared

rib with the chine bones, feather bones, rib bones and

de meat removed. The lip should not exceed 5x5

cm (2x2 inch) unless specified by the purchaser.

Beef Rib, Ribeye

This is the Longissimus muscle which is separated

from ribeye (112) after the removal of ribeye cap

(112D) and the associated fat.

Beef Rib, Ribeye Cap

This muscle is generated from the ribeye (112) by the

separation of Longissimus muscle and the associated

fat. The Complexus and Spinalis muscles have been

removed through the natural seams.

Beef Short Rib (7 Bones)

Short ribs are generated from the primal rib after

separation of prime rib. This is the rib end portion of

the rib and plate obtained by making a straight cut

parallel and adjacent to the cut which separates the rib

from the plate.

Beef Short Rib - Pso Short Rib

This cut includes 6th

The blade meat and fat are removed.

This is the Longissimus muscle which is separated

from ribeye (112) after the removal of ribeye cap

(112D) and the associated fat.

This muscle is generated from the ribeye (112) by the

separation of Longissimus muscle and the associated

fat. The Complexus and Spinalis muscles have been

removed through the natural seams.

s are generated from the primal rib after

separation of prime rib. This is the rib end portion of

the rib and plate obtained by making a straight cut

parallel and adjacent to the cut which separates the rib

Pso Short Rib Piece Bones 6-9

This cut includes 6th-9th ribs and intercostals only.

The blade meat and fat are removed.

Beef Short Rib - Pso End Cut Bones 9

This cut looks similar to short ribs (123A) but includes

9th12th ribs. The blade meat and fat rem

Beef Short Rib - Pso Braising Short Rib Bones 6

Cutting line is four bones (6th

attached, outside surface fat removed.

Beef Short Rib - Pso Braising Short Rib Bones 9

The cutting line of this cut is the same as that

short rib 9th-12th (123). Blade meat remains and

excess surface fat is removed.

Beef Short Rib - Pso Braising Short Rib End Cut Bones 10

This cut includes the 10th

remains and excess surface fat is removed.

Pso End Cut Bones 9-12

This cut looks similar to short ribs (123A) but includes

9th12th ribs. The blade meat and fat remain.

Pso Braising Short Rib Bones 6-9

Cutting line is four bones (6th-9th) blade meat

attached, outside surface fat removed.

Pso Braising Short Rib Bones 9-12

The cutting line of this cut is the same as that of the

12th (123). Blade meat remains and

excess surface fat is removed.

Pso Braising Short Rib End Cut Bones 10-12

This cut includes the 10th-12th ribs. Blade meat

remains and excess surface fat is removed.


This cut is generated from the primal rib and

consists of 6th-8th ribs. The blade meat is

removed and fat remains. The dimension of the

cut is usually based on length of ribs as 15cm,

23cm or 15-23cm (6 inch, 9 inch or 6-9 inch).


This cut is the same cut as the short rib (123A) but

the surface fat is removed.

Beef Short Rib Boneless

This cut is generated from the short ribs (123A/B)

after removal of ribs and intercostals. It is the

thickest portion of the Serratus ventralis muscle

covering that section of 6th, 7th and 8th ribs.

Beef Rib, Back Ribs

This cut is generated from ovenprepared beef rib

and consists of seven ribs and associated

intercostals meat. Serous membrane (peritoneum)

and button bones (cartilage of spinous processes)

can be either removed or retained.

Beef Rib Rib Finger Meat (Intercostal)

These cuts may be generated from any portion of

the carcass that contains rib bones. These cuts

consist of the lean tissues that lie between the bones

Plate

Beef Plate, Short Plate Bone-In

The cutting line of this cut is the same as that of

primal plate. There are seven ribs (6th-12th) present.

Diaphragm may or may not be attached.

Beef Plate, Short Plate Boneless

This cut is generated from bone-in short plate

(121) after removal of all bones and associated

cartilage. It is also called the navel.

Beef Plate, Pso Super Pastrami (Karubi)

This cut is generated from bone-in short plate

(121) after removal of all bones and associated

cartilages. Rose meat (Cutaneous trunci), the thin

red meat covering the external surface of the plate,

is removed. The fat layer on the interior side of carcass is trimmed, exposing lean tissue.

Beef Plate, Pso Short Plate Eye (Yakiniku)

This cut is generated from super pastrami after

removal of fat layers and other muscles covering

the eye of the short plate.

Beef Plate, Outside Skirt

This cut is the costal muscular portion of the

diaphragm. It is a thin, rectangular, slightly dark,

and coarse muscle. It is situated across the ribs

which extend from the end of the brisket to the

lumbar bone. A thin membrane covers the lean.

Beef Plate, Inside Skirt

This cut is the lumbar portion of the diaphragm. It

is thick muscle (Transversus abdominis) and looks

similar to, but wider and bigger, than the outside

skirt. It is usually offered as membrane or skin off

and is practically free of fat.

Beef Plate Outside Skirt (Skinned)

This cut is generated from 121C outside skirt after

removal of the thin membrane covering both sides

of this cut.

Brisket

Beef Brisket Bone-In

This primal cut is separated from the plate by a

straight cut passing between the 5th and 6th rib;

from the chuck by a cut at a right angle to the first

cut passing at a point slightly above the elbow joint;

and from the shank by a cut which follows the natural contour of the elbow

bone.

Beef Brisket Boneless

The cutting line of this cut is the same as that of the

bone-in brisket. All bones and associated cartilage

are removed. The thick layer of fat is removed.

Beef Brisket Deckle Removed

This cut is generated from the boneless brisket

(120) after removal of the brisket deckle. This cut

is the deep pectoral muscle and is trimmed

practically free of fat.

Beef Brisket Point Cut, Deckle

This cut is generated from the boneless brisket

(120) after removal of the deep pectoral muscle

(120A). The deckle is removed along the hard fat

and natural contour.

Hind Quarter

The hindquarter is the posterior portion of the beef side

which is separated from the front quarter by a cut

passing between the 12th and 13th rib.

The hindquarter is prepared from the carcass side by the

separation of the hindquarter and forequarter by a cut

along the specified rib at right angles to the vertebral

column through to the ventral portion of the flank.

Hip

The hip is that portion of the hind quarter which is

separated from the loin by a straight cut which passes in

front of (anterior to) the rump knuckle bone (head of the

femur/acetabulum) thereby cutting the pelvic bone (as

coxae) into approximately two equal part.

Loin

The short loin is the anterior portion of the loin which is

separated from the sirloin by a straight cut which passes

at a point immediately in front of (anterior to) the pin

bone (ilium or tuber coxae.

The sirloin is the posterior portion of the loin which is

separated from the short loin by a straight cut which

passes at a point of (anterior to) the pin bone (ilium or

tuber coxae.

Flank

The flank is that portion of the hind quarter which is

separated from the loin by a straight cut passing

approximately parallel to the lumbar back bones (lumbar

vertebrae) beginning in close proximity to or through the

flank lymph node (prefemoral) and from the plate by a

cut passing between the 12th and 13th rib and cartilage.

Hip

Hindquarter

Sides of beef are produced by splitting the

carcass down the back exposing the spinal

groove of the length of either side. Each side of

beef produces a hindquarter and forequarter.

The hindquarter is the posterior portion of the beef side which is

separated from the front quarter by a cut passing between the 12th

and 13th rib.

Beef Bones – Femur Bone

This is the hindquarter hip bone. The purchaser may

discuss how much meat needs to be trimmed from

the bone.

Beef Bones – Hindshank Bone

This is the hindquarter leg bone. The purchaser

may discuss how much meat needs to be trimmed

from the bone.

Beef Round, Primal Hip

This bone in primal cuts is generated from the

hindquarter of the carcass after the separation of

loin and flank. This item consists of four major sub

primal cuts consisting of inside round, outside

round, knuckle, and shank.

Beef Round, Boneless Hip

This cut is generated the from the primal hip after

removal of shank, knuckle and bones such as aitch

bone, femur bone and shank bone.

Beef Round, Pelvic Bone

This bone consists of aitch bone (rump bone) and

pin bone. This bone is connected to the round

bone (femur bone) and sacrum.

Beef Round, Patella

This bone is generated from the top (caudal) of the

knuckle near the shank. The item is removed from

the knuckle around the edge of the bone. This bone

is also called the knee cap.

Beef Round, Primal Hip Shank Off

This cut is generated from the primal hip (158)

after the removal of the shank. The shank is

removed by a cut through the stifle joint along the

natural seam between the heel muscle and

hindshank.

Beef Round, Baron Of Beef Bone-In

This cut is generated from primal hip that has heel

muscle, shank, and knuckle removed. This cut has

the femur bone attached.

Beef Round, Ponderosa Hip Handle On

This cut is generated from the primal hip. The

hindshank and heel muscle are partially removed

from the shank bone forming a handle free of lean.

Beef Round, Hindshank Bone-In

This cut is the shank meat and shank bone

attached. The shank is separated from the primal

hip at the stifle joint along the natural seam

between the heel and hindshank.

Beef Round, Knuckle (Tip)

This cut is separated from the inside round and

outside round through the natural seam. The

patella, joint capsule and surrounding connective

tissue are removed. It is also called sirloin tip or

thick flank.

Beef Round, Knuckle (Tip) Peeled

This cut is generated from 167 knuckle by the

removal of triangular-shaped smaller outer muscle

(Tensor fasciae latae), fat and skin tissue. This can

be further broken into eye of sirloin tip (Vastus

lateralis) and sirloin tip with eye removed.

Beef Round, Inside Round

This boneless portion of the round located inside

(medial side) of the leg is separated from the outside

round by cutting lengthwise along the natural seam.

This cut is also called top round or topside.

Beef Round, Inside Round Cap Removed

This cut is generated from 168 inside round by the

removal of Gracilis muscle and the loose side

Pectineus and Sartorius muscles (169B). A small

amount of surface fat will remain.

Beef Round, Inside Round Cap

This cut is generated from the inside round (168).

This cut is the muscle (Gracilis) that was separated

along the natural seam from the top inside round.

Beef Round, Outside Round Gooseneck

This cut is the boneless portion of the round located

outside (lateral side) of the leg (femur bone), which

is separated from 168 inside round. Achilles tendon

can be either retained or removed.

Beef Round, Outside Round (Heel Out)

This cut is generated from 170 outside round by

the removal of heel muscle (Gastrocnemius).

Outside flat and eye of round are attached.

Beef Round, Outside Round Flat

This is the single muscle (Biceps femoris) which

can be generated from 170A outside round by the

removal of 171C eye of round. Silver skin and

connective tissues can be removed or retained. It is

also called bottom round or bottom flat.

Beef Round, Eye Of Round

This cut can be generated from 170A outside round

by the removal of 171B outside flat. This is a

cylindrical-shaped, single muscle (Semitendinosus)

inside the hind leg. Exterior fat and membrane can

be either removed or retained.

Beef Round, Outside Round Heel

This is the muscle (Gastrocnemius) that surrounds

the knee joint at the lower part of the femur. The

Superficial digital flexor is attached.

Beef Round, Super Digital Flexor Muscle

This is the single muscle (Superficial digital

flexor) which is located inside 171F heel muscle. A

cut is made from the lower portion to the upper

portion of the heel along the muscle that extends to

the Achilles tendon. It is also called the rat tail.

Beef Round, Shin Shank (Bubble Meat)

This cut is generated by the separation of shank

bone. This cut is the muscle that is positioned along

the fibula of the hind leg.

Loin

Beef Loin, Full Loin

This is a portion of hindquarter which is separated

from the primal flank, the knuckle and the primal

round by a cut which passes in front of (anterior to) the

rump knuckle bone (head of the femur/acetabulum)

thereby cutting the pelvic bone (os coxae) into

approximately two equal parts.

Beef Loin, Pso Short Loin 0x1

This cut is the anterior portion of the loin which is

separated from the top sirloin butt by a straight cut

which passes at a point immediately in front of

(anterior to) the pin bone (ilium or tuber coxae).

Two major sub-primal cuts from this cut are

tenderloin and strip loin.

Beef Loin, Pso Strip Loin Bone In 2x2

This is the portion of short loin from which the

tenderloin is removed. It contains the 13th rib and

1st-5th lumbar bones.

Beef Loin, Steak Tail (Loin Tail)

This cut may include both the Obliquus abdominis

internus and Obliquus abdominis externi muscles

that are adjacent to the flap meat.

Beef Loin, Pso Strip Loin Boneless 2x2

This cut is generated from 175 strip loin. The tail is

trimmed at a predetermined point that extends from

the eye of the strip loin. Rib finger meat and chain

meat are either removed or retained.

Beef Loin, Pso Strip Loin Boneless Steak Ready (Backstrap Off)

This cut is generated from 180 strip loin after the

removal of backstrap (supraspinous ligament). The

tail is trimmed at a predetermined point that extends

from the eye of the strip loin.

Beef Loin, Full Sirloin (Tenderloin Attached)

This cut is the posterior portion of the loin which

is separated from the short loin by a straight cut

which passes at a point immediately in front of

(anterior to) the pin bone (ilium or tuber coxae).

This cut is inclusive of the butt tenderloin.

Beef Loin, Top Sirloin Butt, Boneless

This cut is generated from 181A top sirloin after the

removal of bones and the associated cartilages. This

is the muscle located at 6th lumbar bone – 5th

sacrum bone. Heavy connective tissue is removed.

Beef Loin, Top Sirloin Butt Boneless, Cap Off (Top Butt)

This cut is generated from 184 top sirloin butt after

the removal of cap and all other muscles except the

Gluteus medius. Chicken muscle (Gluteus

accessorius), which is small sinewy muscle located

on the underside of the sirloin, is removed. Wedge

fat is removed.

Beef Loin, Top Sirloin Cap (Bottom Butt)

This is the culotte muscle (Biceps femoris) from

184 top sirloin butt produced by the removal of

the main muscle, following the natural seam.

Silver skin is removed. Exterior fat and membrane

can be either removed or retained.

Beef Loin, Bottom Sirloin Butt, Flap Meat, Boneless

This cut is the single muscle on the inner surface of

the bottom sirloin butt. It extends into the loin wing.

Surface fat and sinew are completely removed. Small

pieces of flake fat and some connective tissue may

remain.

Beef Loin, Bottom Sirloin Butt, Ball Tip, Boneless

This cut is a single dome-shaped muscle that is

generated from bottom sirloin butt from which 185A

flap meat and 185C tri tip are separated. It consists of

the muscle system continuing from the knuckle. This

cut is lean with almost no outside fat.

Beef Loin, Bottom Sirloin Butt Tri-Tip Boneless

This cut is a muscle portion (Tensor fasciae latae)

of bottom sirloin butt. The boneless tip is separated

from the ball tip and the flap meat through the

natural seam. All connective tissue and cartilage is

removed. Fat cover is left on the underside.

Beef Loin, Bottom Sirloin Butt, Tri-Tip Boneless Trimmed

This is described as 185C (Tensor fasciae latae) of

the bottom sirloin butt except it is trimmed

practically free of fat.

Beef Loin, Tenderloin, Full

This cut is a cylindrically-shaped muscle located on

the inside (ventral side) of the lumbar vertebrae and

the lateral surface of the ilium. The side muscle

(Psoas minor) remains attached.

Beef Loin, Tenderloin, Side Muscle On

This cut is similar to 189 full tenderloin except

that most surface fat is removed. The side muscle

(side seam) that lies adjacent to the main

tenderloin muscle is attached. This cut is often

referred to as PSMO (Peeled, side muscle-on).

Beef Loin, Tenderloin, Side Muscle Off

This cut is similar to 189A tenderloin except that

the side muscle (side seam) Psoas minor is

removed.

Beef Loin, Tenderloin, Skinned Denuded

This cut is generated from 189A or 190 tenderloin

except that the side muscle, fat and silver skin is

removed.

Beef Loin, Tenderloin Butt, Defatted

This cut is the portion of the tenderloin remaining on

the lateral surface of the ilium after the separation of

the short loin. The surface and wing fat is almost

completely trimmed out.

Flank

Beef Flank, Flank Steak

This cut is generated from the primal flank. It i

oval plate-shaped muscle (

located toward the abdominal incision line from the

3rd to 6th lumbar vertebra.

Rose Meat

The Cutaneous trunci

the outside of the carcass that spans the shoulder to

flank. The meat has a pale light

Beef Flank, Flank Steak

This cut is generated from the primal flank. It is the

shaped muscle (Rectus abdominis)

located toward the abdominal incision line from the

3rd to 6th lumbar vertebra.

Cutaneous trunci or rose meat is a thin muscle on

the outside of the carcass that spans the shoulder to the

flank. The meat has a pale light-red colour.

Portion Controls Cuts

RIB

Cubed Steak Pso

Cube steaks can be prepared from any portion of the

carcass excluding the shank and heel meat. Knitting

of two or more pieces and folding the meat when

cubing is permissible. The steaks are free of heavy

connective tissue, bones, cartilages, and lymph

glands.

Braising Steak (Swiss) Pso

This steak cut is harvested from any combination of

lean from the round, loin, rib or chuck sections of the

carcass excluding the shank and heel meat. The steaks

are free of heavy connective tissue, bones, cartilages,

and lymph glands.

Beef Rib, Pso Rib Steak, Bone-In

Rib steaks bone-in are

prepared from any bone-in

rib item. The Latissimus

dorsi, Infraspinatus, and

Trapezius muscles above the blade bone and the

subscapularis and Rhomboideus muscles below it – including the blade bone, related cartilage, feather bones,

chine bones, and backstrap – are removed.

Beef Rib, Pso Rib Steak Bone-In, Frenched

Frenched rib steak is

prepared the same as 1103

except that each steak must

be cut between the bones.

The rib bone is completely trimmed of the

intercostal meat, lean and fat so that the bone is exposed from the ventral edge of the Longissimus dorsi to the

end of the rib bone. Also called the cowboy steak.

Beef Rib, Pso Ribeye Steak Lip On Boneless

Lip on boneless ribeye

steaks are prepared from a

rib item meeting the end

requirements of the 112A.

The lip is cut on the short rib side with a straight

cut that is ventral to, but no more than 5.0 cm (2 inches) from, the Longissimus dorsi, leaving the lip attached.

Beef Rib, Pso Ribeye Roll Steak Boneless

Ribeye boneless steaks can be

prepared from any boneless ribeye

item. Any lip, if present, is

excluded so as to expose the

natural seam immediately ventral to the Longissimus dorsi

muscle.

Beef Rib, Pso Ribeye, Eye Steaks

Boneless ribeye steaks

prepared from the

Longissimus muscle of any

ribeye roll item. The

ribeye cap (Complexus

and Spinalis muscles) have been removed.

Beef Rib, Pso Ribeye, Cap Steaks

PSO RIBEYE, CAP

STEAKS Boneless ribeye

cap steaks are prepared

from the Complexus and

Spinalis muscles of any ribeye roll item. The

Longissimus muscle is removed.

CHUCK

Beef Chuck, Shoulder Pso Top Blade Steak

This steak is generated

from the top blade muscle

114D. The tissue or

tendon may be removed

based on PSO. This item is also called the flat iron

steak.

Beef Chuck, Shoulder Pso Shoulder Steak

This boneless shoulder clod

steak is prepared from the

114E. The steak is sliced

across the grain of the

Triceps brachii long head. Also called ranch steak.

Beef Chuck, Pso Shoulder Tender, Terres Major

Beef shoulder tender

portion is prepared from

item 114F beef chuck

shoulder tender. The

individual steaks are prepared by a straight cut across the grain in accordance with the purchasers specification

with respect to thickness or weight. This cut is also called “petite tender medallions.”

Beef Chuck, Pso Chuck Roll Sliced

These sliced boneless chuck

steaks are prepared from the

116A chuck roll. The

individual steaks are cut

straight across the grain in accordance with purchaser

specifications.

Beef Chuck, Pso Chuck Eye Roll Steak

Chuck roll steaks are prepared

from the 116D chuck.

Individual steaks are prepared

to purchaser specifications

with respect to thickness, size and weight.

PLATE

Beef Plate, Pso Inside Skirt Steak

The boneless steaks are

prepared from the product to

meet the end requirements

from inside skirt item 121D.

Beef Plate, Outside Skirt Steak (Skinned)

These steaks are prepared

from the outside skirt

diaphragm muscle to

meet the end

requirements for item

121E.

Beef Plate, Pso Short Rib, Bone In

These bone-in portion cuts are

prepared from any beef chuck,

rib, or plate short rib item

described as item 123. The

portion consists of the ribs, intercostal meat and the

intact Serratus ventralis muscle. Purchaser specifies

both the width and the number of ribs in each portion.

Beef Plate, Pso Short Rib, Boneless

These boneless portion cuts

are prepared from any beef

chuck, rib, plate or short rib

item. All ribs and intercostals

are removed. Steaks are cut straight across the grain in

accordance with purchaser specifications.

HIP

Beef Round, Pso Knuckle (Tip) Steak

Sirloin tip steaks may be

prepared from any beef

knuckle item, provided

the product used meets

the end-item requirements. The knuckle can be

separated lengthwise into sections to accommodate the cutting of specified portion-sized steaks.

Beef Round, Pso Inside Round Steaks


from item 168 inside

round. The inside round

may be separated

lengthwise into sections to accommodate the

cutting of specified portion-size steaks.

Beef Round, Pso Bottom Outside Round Steaks

The steaks are prepared

from any outside round

item meeting the end

requirements of item 170.

The outside round may be

separated lengthwise into sections to accommodate the cutting of specified portion-size steaks.

GROUND

Beef Patties

The ground patties are

mechanically formed into patties

of the shape and size specified

by the purchaser. Patties are

separated from each other by

means which prevent them from sticking together when

packaged. Patties are frozen unless fresh is specified.

Beef Diced

These may be produced from any portion

of the carcass. All bones and cartilages

are removed. Consistency in cutting is

required.

LOIN

Beef Loin, Porterhouse Steak

This steak is prepared from

the beef short loin item 174.

The minimum width of the

tenderloin is at least 3.2 cm

(1.25 inches) when measured parallel to the length of

the back bone. The purchaser may specify weight and

tail length.

Beef Loin, T-Bone Steak



The minimum width of the

tenderloin is at least 13 mm

(0.5 inches) when measured parallel to the length of

the back bone. The purchaser may specify weight

and tail length.

Beef Loin, Strip Loin Steak Bone-In



The purchaser may specify

weight and tail length. This

item may not contain any tenderloin. This is also

called the club steak or wing steak.

Beef Loin, Strip Loin Steak Boneless

This boneless steak is

prepared from any short

loin, bone-in strip loin or

boneless strip loin

provided the item meets the end requirements for

item 180. All bones and cartilage are removed.

Purchaser may specify weight and tail length.

Beef Loin, Top Sirloin Butt Steak

These boneless steaks are

prepared from the top

sirloin butt, provided the

item meets the end

requirements of the item specification 184.

Beef Loin, Top Sirloin Butt Steak (Semi Centre Cut)

These boneless top sirloin

steaks are prepared from

the Gluteus medius and the

biceps femoris muscles of

the top butt. If present, the Longissimus dorsi

muscle may also be included in these steaks.

Beef Loin, Top Sirloin Butt Steak (Centre Cut)

These boneless top sirloin

butt steaks are prepared only

from the Gluteus medius

muscle.

Beef Loin, Top Sirloin Cap Steak Boneless


from the sirloin cap or biceps

femoris muscle. The product

is generated from item 184D.

The steaks are made into specified portion size by

slicing the sirloin cap at an approximate right angle to

the grain direction of the muscle fibers. This item is

also called the “coulotte steak”.

Beef Loin, Bottom Sirloin Butt, Tri Tip Steak

The tri tip steak is prepared

from the Tensor fasciae latae

muscle of the bottom sirloin butt

generated from item 185C or

185D tri tips. The steak can be made into specified

portions by slicing the tri tip at an approximate right angle to the grain direction of the muscle fibers.

Beef Loin, Tenderloin Steak, Side Muscle On

This steak is prepared

from the item 189A

tenderloin. The side

muscle is on and

attached to the main tenderloin muscle Psoas

major. The steaks are made into specified portion

size by slicing against the grain of the Psoas major.

Beef Loin, Tenderloin Steak, Side Muscle Off

This steak is prepared

from the item 190

tenderloin. The side

muscle is off and not

attached to the main tenderloin muscle Psoas

major. The steaks are made into specified portion size by slicing against the grain of the Psoas major.

Boneless Trimmings

Trimmings are portions of meat remaining after the preparation of primal cuts from the carcass. Trimmings

must not include any portion of the head meat, internal organs, major tendons or ligaments.

Points Requiring Specification:

• Visual lean (VL) or chemical lean (CL) lean point determination

• Primal cuts and/or associated pieces to be included

• Inclusion of flank or brisket meats

• Inclusion of fore/hind shank meats

• Inclusion of diaphragm or intercostals meats

• Minimum/maximum piece size requirements

• Meat block type, origin and composition;

o OTM (beef derived from cattle over thirty months of age),

o UTM (beef derived from cattle under thirty months of age),

• Packaging/box size requirements

Boneless Round Trimmings

Prepared from hip primal cuts and/or associated trimming pieces.

Hip Group Includes:

• Inside round,

• outside round,

• eye of round,

• sirloin tip,

• and heel of round.


• Lean point requirement


• Primal cuts to be included

• Min./max. piece size requirements

• Packaging requirements

Boneless Sirloin Trimmings

Prepared from sirloin primal cuts and/or associated trimming pieces.

Sirloin Group Includes:

• Top sirloin butt,

• bottom sirloin,

• tri-tip,

• bottom sirloin ball tip,

• and bottom sirloin flap.







Boneless Rib Trimmings

Prepared from rib primal cuts and/or associated trimming pieces.

Rib Group Includes:

• Rib,

• blade meat,

• rib finger meat (intercostals),

• and short rib.





• Inclusion of Cutaneous trunci, diaphragm and/or Serous membrane (Peritoneum)



Boneless Chuck Trimmings

Prepared from chuck primal cuts and/or associated trimming pieces.

Chuck Group Includes:

• Blade,

• clod,

• neck,

• shoulder,

• and chuck ribs.





• Inclusion of Cutaneous trunci, diaphragm and/or Serous membrane (Peritoneum)



Boneless Shank Trimmings

Prepared from shin shank and/or associated trimming pieces.

Shank Group Includes:

• Front shank,

• hind shank,

• heel muscle (Gastrocnemius),

• conical muscle (Biceps brachii),

• and associated muscles from the humerus.




• Removal or retention of connective tissue and/or skin

• Removal or retention of sinews and/or tendons


Caul Fat

Originates from the fat lining of the abdomen.

Caul Fat Group Includes:

• Heart fat,

• caul fat,

• and kidney fat.

Common Names:

• Cod fat

• kidney fat

• Asian Cuts • Click on the images of the cuts below to view.

Veal Cuts • Click on the images of the cuts below to view.

•

Veal Cuts

Click on the images of the cuts below to view.

•

BEEF CUTS

Documents

chuck bone

chuck beef chuck

square cut chuck

straight cut passing

cut passes

bone present

rib portion

rib cage