U U NEC E RETAI 2013 / UN New Yor E STA N L MEA / 2016 E D ITED NAT rk and Gen N DAR AT CUT D ITION TIONS neva, 2016 D TS 6
UUNECE
RETAI
2013/
UNNew Yor
E STAN
L MEA
/2016 ED
ITED NATrk and Gen
NDAR
AT CUT
DITION
TIONS neva, 2016
D
TS
6
UNECE Standard for Retail Meat Cuts – 2013/2016
2
NOTE
Working Party on Agricultural Quality Standards The commercial quality standards developed by the United Nations Economic Commission for Europe (UNECE) Working Party on Agricultural Quality Standards help facilitate international trade, encourage high‐quality production, improve profitability and protect consumer interests. UNECE standards are used by Governments, producers, traders, importers and exporters, and other international organizations. They cover a wide range of agricultural products, including fresh fruit and vegetables, dry and dried produce, seed potatoes, meat, cut flowers, eggs and egg products. Any member of the United Nations can participate, on an equal footing, in the activities of the Working Party. For more information on agricultural standards, please visit our website <www.unece.org/trade/agr>. This present edition of the Standard for Retail Cuts is based on document ECE/TRADE/C/WP.7/2013/5, adopted by the Working Party at its sixty‐ninth session in November 2013.
Photos and descriptions for lamb and veal retail meat cuts were adopted by the Working Party at its seventy‐second session in November 2016 based on document ECE/CTCS/WP.7/2016/31.
Note:
It is recommended that the produce covered by the provisions of this Standard be prepared and handled
in accordance with the appropriate sections of relevant Codex standards on hygiene, contaminants,
residues or veterinary drugs and pesticides, traceability and labelling. (for further information, please
refer to http://www.unece.org/trade/agr/standard/meat/meat_e.html)
The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the United Nations Secretariat concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Mention of company names or commercial products does not imply endorsement by the United Nations.
All material may be freely quoted or reprinted, but acknowledgement is requested.
Please contact us at the following address with any comments or enquiries:
Agricultural Standards Unit
Economic Cooperation and Trade Division
United Nations Economic Commission for Europe
Palais des Nations
CH‐1211 Geneva 10, Switzerland
E‐mail: [email protected]
UNECE Standard for Retail Meat Cuts – 2013/2016
3
ACKNOWLEDGEMENTS
UNECE would like to acknowledge the contributions of the following delegations during the development of this publication: Argentina, Australia, Bolivia, Brazil, Chile, China, European Union, France, Paraguay, Poland, Russian Federation, United States of America and Uruguay. Representatives from GS1, the European Trade Association for the Meat Processing Industry and the Association of Poultry Processers and Trade in EU (a.v.e.c) also contributed to this publication. UNECE would also like to thank in particular the delegation of the United States of America for preparing the draft version of this standard and for providing the photographs.
UNECE Standard for Retail Meat Cuts – 2013/2016
4
1. Introduction
1.1 UNECE standards for meat products
The purpose of UNECE standards for meat products is to facilitate trade by recommending an international language for use between buyer and seller. The language describes meat items commonly traded internationally and defines a coding system for communication and electronic trade. As the texts will be updated regularly, meat‐industry members who believe that additional items are needed or that existing items are inaccurate or no longer being traded are encouraged to contact the UNECE secretariat.
The text of this publication has been developed under the auspices of the UNECE Specialized Section on Standardization of Meat. It is part of a series of standards which UNECE has developed or is planning to develop.
The following table contains the species for which UNECE standards exist or are being developed and their code for use in the UNECE meat code (see section 4).
For further information please visit the UNECE website at: www.unece.org/trade/agr/standard/meat/meat_e.html
This website also includes a description of the codification system and a specific application identifier for the implementation of the UNECE Code.
Species/type of meat UNECE species code (see section 4)
Bovine (Beef) 10
Bovine (Veal) 11
Deer meat 20
Porcine (Pork) 30
Ovine (Sheep) 40
Caprine (Goat) 50
Llama 60
Alpaca 61
Chicken 70
Turkey 71
Duck 72
Goose 73
Rabbit 74
Equine (Horse) 80
Edible meat co‐products 90
Retail meat cuts 91
1.2 Scope
This standard recommends an international language for retail cuts marketed as fit for human consumption. It provides purchasers with a variety of options for meat retail cuts to conform to good commercial practice for products intended to be sold in international trade.
To market retail cuts across international borders, the appropriate legislative requirements of food standardization and veterinary control must be complied with. The Standard does not attempt to prescribe those aspects, which are covered in the relevant Bovine and Porcine Standards.
UNECE Standard for Retail Meat Cuts – 2013/2016
5
The Standard has references to the UNECE Standards for Bovine, Porcine, Ovine and Veal Meat. Therefore, it is recommended that reference is made back to the relevant UNECE standard for:
• Section 2 Minimum Requirements
• Section 3 Purchaser Specified Requirements
• Section 4 UNECE Code for Purchaser Requirements
• Section 5 Carcase and Cuts Description
1.3 Application
Contractors are responsible for delivering products that comply with all contractual and specification requirements and are advised to set up a quality control system designed to assure compliance.
For assurance that items comply with these detailed requirements, buyers may choose to use the services of an independent, unbiased third‐party to ensure product compliance with a purchaser’s specified options. The standard includes illustrative photographs of carcases and selected commercial parts/cuts to make it easier to understand the provisions.
1.4 Adoption and publication history
The standard for retail cuts was published in 2013 and adopted by the Working Party on Agricultural Quality Standards at its sixty‐ninth session in November 2013 (document ECE/TRADE/C/WP.7/2013/5). Photos and descriptions for lamb and veal retail meat cuts were adopted by the Working Party at its seventy‐second session in November 2016 based on document ECE/CTCS/WP.7/2016/31.
UNECE standards for meat undergo a complete review three years after publication. Following the review, new editions are published as necessary. Changes requiring immediate attention are published on the UNECE website at: http://www.unece.org/trade/agr/standard/meat/meat_e.html
Beef Re
etail Cuts
Ribeye S
Ribeye S
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o. 1604 Ribs
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Roast, Bone
und Portionss
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– 2013/2016
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scription: Thm No. 1150.least 3.2 cmck bone.
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UNECE Stand
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NECE No. 221
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NECE No. 205
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– 2013/2016
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Round TBoneles
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not available
ender
Roast, Bonel
Steak, Bonel
g Tender
– 2013/2016
Cut,
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9
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UNECE Sou
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UNECE No.
n: This item om the med
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n This item the rump Ite
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may be preall consist oshall be trimre than 13 m
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Replicates
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UNECE sou
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UNECE sou
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UNECE Stand
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UNECE No.
n: This itemherwise specr no more tha
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ter
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– 2013/2016
No. 2180. Aloved.
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UNECE Stan
ndard for Ret
Eye of R
Eye of R
Inside S
Outside
ail Meat Cuts
Round Roast,
Round Portio
kirt Steak
e Skirt Steak
– 2013/2016
, Boneless
on Cut
11
Replicate
Descripti2040 and
UNECE so
Descripti2040 anlongitudin
UNECE so
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Replicate
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es UNECE No
on: The Eye d consists of t
ource No. 20
on: Eye of rnd consists nally into po
ource No. 22
on: This is sist of the M
membrane (pace shall be t
es UNECE No
on: This itel consist of tfat and mem
o. 2040 Eye R
of Round is the M. semit
040 Eye Roun
ound steaksof the M
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m is obtainethe costal pombrane shall
Round
prepared frtendinosus.
nd
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om Item Nosus abdomin shall be reactically free
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de skirt)
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.
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etail cuts
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Back Rib
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12
NECE source
escription: Txcept that thches anterioppears as oongissimus anem shall be nd/or portio
eplicates UNibs
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eplicates UN
escription: Tenderloin shasoas major,
muscle (M. pttached. Thehat the tail ise practically
UNECE Stand
e No. 4102 Se
This item mahe sirloin shaor to the hip one musclend the M. mpractically frn weight spe
NECE No. 4
The back ribnsist of at lom a loin. Tes of the thsmall portioe rib endshall be remtercostal.
NECE No. 407
Spareribs areat least 11 ude portions portion of lean. Any pl be removen shall not ethe last rib ae of the ribfat shall be d M. transve
NECE No. 414
This item is all be removM. psoas mpsoas minoe anterior pos not split mofree of fat.
dard for Retai
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4102 Semi‐bo
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79 Belly, 416
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40 Loin long,
prepared frved intact anminor, and Mr) shall be ortion (tail eore than 25 m
il Meat Cuts –
ss Loin, Cent
red from Iteed approximo that the M.es other thrsi shall be exnd sliced at te purchaser.
oneless loin
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60 Belly Ribs
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, 4280
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– 2013/2016
tre Cut
m No. 4102mately 3.8 cm. longissimushan the Mxcluded. Thisthe thickness
n, 4161 Back
em No. 4102d related Mall be intact,be removedmay remainthe "skin"
urface of the
o. 4079 andtal cartilagesphragm. Thebe removedm not firmlyurface of thecm past thert fat on themm averageee from the
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UNECE Stanndard for Ret
Country
Loin Choin
Blade st
Loin Roa
Boston
(Picture
ail Meat Cuts
y Style ribs, b
ops, assorted
teaks, Bone
ast, Boneles
Roast, Bone
not available
– 2013/2016
bone‐in UN
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13
NECE source
escription: Tpork loin anhan six (6) riwhich exposes
ountry style ortions by ventral) side muscle cover his cut leavene portion an
NECE source
he chops are
NECE Source
escription: T
eplicates UN
escription: Tenderloin, alade end, thrge as the Mo the hip bomedius. The bot more thaade end to
more than 7.5ackaging, thingth of the l
NECE Source
escription: Teck bones aaces of falspecified, thepproximately
e No. 4140 Lo
This item shand shall inclubs. The chins lean meat
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e No. 4140 Lo
e prepared fr
e No. 4059 S
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NECE No. 436
This item is l bones and e M. longissM. spinalis done cartilagebelly shall bn 10.0 cm fra point on
5 cm from, ths item may bloin.
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This item is nd related ce lean (M. e neck shay parallel to
oin ‐ Long
ll be prepareude not lessne bones shabetween the
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houlder Upp
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61 Eye of Loi
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. 4140.
per Half
from Item No
in
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om Item Noall be removshall be expoved by a de, immediat
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o. 4059.
o. 4361. Theoved. On theeast twice asved anteriore M. gluteusntral to, but dorsi at the to, but not To facilitatedicular to the
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f e t .
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ps, Bone in
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NECE source
escription: To. 4140. Eac
NECE source130 Sirloin (r
escription: The sirloin por
NECE source
escription: Portion of any
UNECE Stand
oon muscle (
e No. 4140 Lo
This item is ph chop shall
e No. 4140 rump)
The bonelesrtion of any b
e No. 4140 Lo
Pork end choy bone in por
dard for Retai
M. pectorale
oin Long
repared fromconsist of at
Loin Long c
s pork chopboneless loin
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ops may be rk loin.
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es profundus
m the rib pot least one ri
ut, 4305 Sir
ps may be dn.
t, 4130 Sirloi
derived from
– 2013/2016
s).
rtion of Itemb.
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m the sirloin
m
,
m
n
UNECE Stan
Lamb re
ndard for Ret
etail cuts
Rib cutlet
Arm Chop
Blade Cho
Breast
ail Meat Cuts
ts
p
op
– 2013/2016
15
UNECE sour
Rack cutlets off, frenchedthickness.
UNECE sour
Arm chops ashoulder itethe shouldespecified thi
UNECE sour
Blade chopscut shoulderacross the shto a specifie
UNECE sour
Breast and Fand is removto the backbthe 1st rib (sthe diaphragthrough the lymph node
ce No. 4762
are prepared item and c
ce No. 4990
are preparedm and cut hor (dorsal to vckness.
ce No. 4990
are preparer item and cuhoulder (posd thickness.
ce No. 5010
Flap is preparved by a strabone and frosternum) to tgm at the 11Flap to the s.
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16
UNECE Stand
UNECE sour
Short loin chloin and cut
UNECE sour
Loin ‐ Chumby the remothe contour cut at right avertebrae. Tparallel to thright angles the hip jointThe Breast aspecified disof the eye mcranial end).
UNECE sour
This item is csteak size po
UNECE sour
Leg steaks aoff and cut hspecified thi
dard for Retai
ce No. 4880
hops are prepto a specifie
ce No. 4840
p On is prepaval of the Foof the specifangles severiThe Leg is remhe Forequartat a measure cranial to thand Flap is restance from tmuscle (meas.
ce No. 5020
cut from theortions.
ce No. 4820
re prepared horizontally ackness.
il Meat Cuts –
pared from aed thickness.
ared from a orequarter afied rib and ing the thoramoved by a cter removal ed distance he acetabuluemoved at ththe ventral esured from th
e full neck int
from a leg, cacross the le
– 2013/2016
a short
Side long by a acic cut line at from um. he edge he
to
chump eg to
UNECE Stanndard for Ret
Shank Po
Chump O
Chump O
Chump a
Chump C
ail Meat Cuts
ortion
On
Off
nd Shank Of
hop – Sirloin
– 2013/2016
ff
n chop
17
UNECE sour
This item is poff and is de
UNECE sour
Leg ‐ Chumpa straight cuvertebrae tothe ilium to Flap. The lymgland fats sitremoved.
UNECE sour
Leg ‐ ChumpChump On (the Chump bthe Leg at a from the ace
UNECE sour
Prepared fro4820) by theat the stifle jparallel to thand throughSilverside.
UNECE sour
Chump chopbone in item
ce No. 4820
prepared froescribed as it
ce 4800
p On is prepat through tho a point justthe ventral pmph node glatuated on th
ce No. 4800
p Off is prepaitem 4800), by a cut at rigspecified meetabulum.
ce No. 4820
om a Leg ‐ Che removal of joint, and byhe cutting linh the heel mu
ce No. 4790
ps are preparm and cut to s
om a leg, chutem No. 4823
ared from a She 6th lumbat clear of theportion of thand (Subiliahe Flap are
ared from a Lby the remoght angles aeasured dista
hump Off (itef the Shank (ty a straight cne of the Chuuscles of the
red from a cspecified thi
ump 3.
Side by ar e tip of he c) and
Leg ‐ oval of cross ance
em tibia) ut ump
hump ckness
Shoulder
Loin Sadd
Tenderlo
Rib Chop
Rack, Fre
r Roast, BNLS
dle Chops
in
Lip on
enched, Cap o
S
off
18
UNECE Stand
UNECE sour
Square Cut Sprepared fro(item 4990) cartilage, sinThe Shoulde
UNECE sour
Loin saddle csaddle and c
UNECE sour
This item is d
UNECE sour
Rack ‐ Cap Oa Rack (itemretained in s The cap muremoved at eye muscle aRibs are fren
UNECE sour
This is descr
dard for Retai
ce No. 5050
Shoulder (boom a Square by the remonew and ligamer is rolled an
ce No. 4883
chops are prcut to specifi
ce No. 5080
described as
ce No. 4754
On (frenchedm 4932), the csitu. scle overlay a specified dand parallel tnched.
ce No. 4764
ibed as item
il Meat Cuts –
oneless) is Cut Shoulde
oval of bonesmentum nucnd/or netted
repared fromied thickness
s item No. 50
) is preparedcap muscle t
on the ribs idistance fromto the backb
m No. 4764.
– 2013/2016
er s, chae. d.
m a loin s.
080
d from to be
is m the bone.
UNECE Stan
Veal ret
ndard for Ret
tail cuts
Breast
Osso Buc
Leg Steak
Rib Roast
ail Meat Cuts
cco
k
t
– 2013/2016
19
UNECE sou
The breast of the intacthe forequaremoved, bportion shaThe heart f
UNECE sou
Osso buccoforequarte3630). Thespecified thacross the
UNECE sou
Steaks can item.
UNECE sou
Rib roast caand contain
urce No. xxxx
shall containct plate and barter. The dbut if presentall be trimmefat shall be e
urce No. 3630
o is shin cutler/hindquartee cutlets are hickness by abone.
urce No. 3681
be cut from
urce No. 358
an be preparn 3 ribs or m
x
n 11 ribs andbrisket portiiaphragm mt, the membed close to thexcluded.
0
ets prepareder shin‐shanprepared to a transverse
1
any bone‐in
1
red from themore.
d consists on of ay be branous he lean.
d from k (item a cut
n leg
e full rack
Rib Chop
Shoulder
Shoulder
Shoulder
Loin Chop
r Arm Roast,
r, Arm Steak
r, Blade Stea
p
Boneless
k
20
UNECE Stand
UNECE sou
The rib chohalf of the of the chinalong the dgroove tha(longissimucannot be gmain muscdorsal edgelongissimus
UNECE sou
Boneless shfrom any chroll or chucroasts are t
UNECE sou
Arm steaksthe bone in
UNECE sou
Blade steakof the bone
UNECE sou
This item isLoin chops hip bone orlength of th3.0 inches (the longissi
dard for Retai
urce No. 3582
ops shall be pveal rack. The bone shall dorsal edge ot does not scus dorsi) musgreater thanles of the che to the vents dorsi musc
rce No. 3830
houlder roashuck item, inck eye roll, antypically nett
rce No. 3830
are cut fromn chuck.
rce No. 3830
ks are cut froe in chuck.
rce No. 3575
s prepared frshall containr related carthe chop shal(7.5 cm) fromimus dorsi m
il Meat Cuts –
2
prepared frohe protrudin be excludedof the spinal core the eyescle. The tain the depth ohop starting ftral edge of tcle.
0, 3840
sts can be prencluding the nd underblated or tied.
0‐3832
m the arm po
0, 3840
om the blade
5
rom a single n no portiontilage. The tl not be morm the ventramuscle.
– 2013/2016
om one‐ng edge d by a cut cord
e l length of the from the the
epared chuck de. The
ortion of
e portion
veal loin. of the tail re than al edge of
UNECE Stan
ndard for Ret
Flank Ste
Cutlet
Tenderlo
Tenderlo
ail Meat Cuts
eak
in Roast
in Steak
– 2013/2016
21
UNECE sou
This boneleabdoministhe carcassthe cod or separated fobliquus ababdominisnatural seapractically ftissue.
UNECE sou
These thin many differ
UNECE sou
This item istenderloin,
UNECE sou
This item isremoved frfat and the
rce No. xxxx
ess item consmuscle froms. The flank sudder end offrom the tranbdominis inteexternus mums. This itefree of fat an
rce No. TBD
slices can berent boneles
rce No. 3770
s a portion cu weight may
rce No. xxxx
s that portionrom the veal psoas minor
x
sists of the rm the flank resteak is locatf the flank. nsversus abdernus, and obuscles througm shall be pnd membran
D
e fabricated fss veal cuts.
0
ut from the fy be specified
x
n of the tend loins. Practr shall be exc
ectus egion of ted at It is dominis, bliquus gh the repared nous
from
full d.
derloin tically all cluded.