c beef u guide - beefway.cabeefway.ca/beef chart.pdf · otm (beef derived from cattle over thirty...

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COMMERCIAL BEEF UTILIZATION GUIDECOMMERCIAL BEEF UTILIZATION GUIDE

FLANK/PLATE

SIRLOIN/LOIN RIB

BRISKET/SHANK

CHUCK

7

8

6

5

4

31

2

9

17 18

19

21

22

24

13

H I N D Q U A R T E R F R O N T Q U A R T E R

1

12

34

567

1

2

2

3

3

4

4

5

5

6

6

7

7

8

8

9

9

10

10

11

11

12

12

13

13

123456

12

10 16 20

2325

11

14

15

26

2728

FLANK/PLATE

www.canadianbeef. info

BONE STRUCTURE NOMENCLATURE

BRISKET/SHANK

Specified risk materials (SRM’s), with the exception of the skull, are tissues that, in BSE-infected cattle, have been shown to contain theinfective agent and transmit the disease. The removal of SRM’s is required by law in Canada and the United States.

Disclaimer: This information has been compiled from sources and documents believed to be reliable. The accuracy of theinformation presented is not guaranteed, nor is any responsibility assumed or implied by the Beef Information Centre andtheir partners for any damages or loss resulting from inaccuracies or omissions.

© Beef Information Centre, 2005. Printed in Canada.

Knuckle, Peeled

Eye of Round

Outside Flat

Outside Flat, Denuded Outside Flat, Strap-off

Inside Round,Denuded

Inside Round

Strip Loin

Strip Loin, Denuded

Top Sirloin,Cap Removed

Top Sirloin

Top Sirloin Cap

Rib, Export Style

Rib Eye, Lip-on

Rib Eye Roll

Outside Flat, Silverside-off

Hind Shank, Boneless

Eye of Round, DenudedChuck Tender

Shoulder ClodTender

Pectoral

Chuck Short Ribs

CHUCKRIBLOINHIP

CAN/US 03/05 10M

Tenderloin,Side Seam On

Brisket Flat, Boneless

Brisket, Boneless

Bottom SirloinTri Tip

Bottom Sirloin Flap

Flat Iron

Short CutShoulder Clod

Extra Lean

Maximum fat content 10%

Minimum lean point 90% chemical lean

Lean



Medium



Regular



CAUD

AL

CRANIAL

DORSAL

VENTRAL

ANATOMICALGUIDE

HIP

MATURE CATTLE QUALITY GRADES

a. Intestine – Distal Ileum (all ages)

b. Spinal Cord and Dorsal Root Ganglia (30 months and older)

c. Tonsils (30 months and older)

d. Skull/Eyes/Brain and Trigeminal Ganglia (30 months and older)

Specified Risk Materials in Canada and the U.S. b d

a c

Tenderloin,Side Seam Off

Bottom SirloinTri Tip, Peeled

Blade Meat

Back Ribs

Short Ribs

Short Plate,Boneless

Hanging Tender

Outside Skirt

Inside Skirt

Flank Steak

Fore Shank, Boneless

Chuck Roll

E

Outside RoundGooseneck

RibCommon Names: Oven Ready Rib, Bone-in Lip-on Rib, FCO Rib (fat cap off)

Primary Muscle Composition: Longissimus dorsi, Longissimus costarum, Spinalis dorsi, Complexus, Multifidi dorsi, Internal/external intercostal

Points Requiring Specifications:

Removal or retention of cap (trapezius and latissimus dorsi)

Tail length from the eye muscle (longissimus dorsi)

Removal or retention of rib finger meat (intercostals)

Fat cover

Weight range

Blade Meat Common Names: Lifter Meat, False Lean,Wedge Meat, Cap Meat

Primary Muscle Composition: Latissimus dorsi

Points Requiring Specification:

Removal or retention of fat andmembrane (denuded)

Fat cover

Back Ribs Primary Muscle Composition: Intercostales externus and internus and may include ribs 6 through 12


Removal or retention of the serous membrane (peritoneum)

Removal or retention of button bones (cartilage of spinous processes)

Short Ribs Primary Muscle Composition: Serratus ventralis, Latissimus dorsi, Intercostales externus and internus and may include ribs 6 through 12


Rib number requirement

Rib length requirement

Fat cover

3D orientation of item in the carcass.

Flat Iron, Denuded

Gambrel Cord

Knuckle Common Names: Sirloin Tip, Thick Flank

Primary Muscle Composition: Vastus intermedius, Vastus lateralis, Vastus medialis, Rectus femoris, Tensor fasciae latae


Flank cap muscle (tensor fasciae latae) retained or removed

Removal or retention of exterior fat andmembrane (denuded)

Eye of Round Primary Muscle Composition: Semitendinosus


Removal or retention of exterior fat andmembrane (denuded)

Fat cover

Outside Round Gooseneck Common Names: Bottom Round Gooseneck, Silverside

Primary Muscle Composition: Semitendinosus, Biceps femoris, Gasrocnemius, Superficial digital flexor. May contain the gluteus medius, gluteus accessorius, and gluteus profundus.


Removal of the heel

Achilles tendon retained or removed

Fat cover

Outside Flat Common Name: Bottom Round, Bottom Flat

Primary Muscle Composition: Biceps femoris. May contain the gluteus medius, gluteus accessorius, and gluteus profundus.


Removal or retention of exterior fat and membrane (denuded)

Removal or retention of the strap (sacrosiatic ligament)

Removal or retention of the silver skin (heavy connective tissue)

Fat cover

Inside Round Common Names: Top Round, Topside

Primary Muscle Composition: Semimembranosus, Gracilis, Adductor femoris, Pectineus, Sartorius, Obturator externus/internus. May contain the iliopsoas.



Removal or retention of cap muscle (gracilis)

Removal or retention of the pectineus and/or sartorius

Fat cover

Boneless TrimmingsPoints Requiring Specification:

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

Primal cuts and/or associatedpieces to be included

Inclusion of flank or brisket meats

Inclusion of fore/hind shank meats

Inclusion of diaphragm orintercostals meats

Minimum/maximum piece sizerequirements

Meat block type, origin andcomposition; OTM (beef derivedfrom cattle over thirty months ofage), UTM (beef derived from cattleunder thirty months of age), bullmeat or offshore/import content.

Boneless Trimmings 95% Lean






Boneless Round Trimmings

Prepared from hip primal cutsand/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


Boneless Sirloin Trimmings

Prepared from sirloin primal cutsand/or associated trimming pieces

Sirloin Group Includes: Top SirloinButt, Bottom Sirloin Tri-tip, BottomSirloin Ball Tip and Bottom Sirloin Flap






Boneless Rib Trimmings

Prepared from rib primal cutsand/or associated trimming pieces

Rib Group Includes: Rib, Blade Meat,Rib Finger Meat (intercostals) andShort Rib





Inclusion of cutaneous trunci,diaphragm and/or serousmembrane (peritoneum)


Boneless Chuck Trimmings

Prepared from chuck primal cutsand/or associated trimming pieces

Chuck Group Includes: Blade, Clod,Neck, Shoulder, Chuck Ribs





Inclusion of cutaneous trunci,diaphragm and/or serousmembrane (peritoneum)


Boneless Shank Trimmings

Prepared from shin shankand/or associated trimming pieces

Shank Group Includes: Front Shank,Hind Shank, Heel Muscle(gastrocnemius), Conical Muscle(biceps brachii) and associatedmuscles from the humerus




Removal or retention ofconnective tissue and/or skin

Removal or retention of sinewsand/or tendons

Caul Fat

Originates from the fat lining ofthe abdomen.

Caul Fat Group Includes: Heart Fat,Caul Fat and Kidney Fat

Common Names: Cod Fat, Kidney Fat

Ground BeefMay be prepared from trimmings, primalcut portions or whole primal cuts.



Chemical lean (CL) point determination

Plate size for grinding (course or fineparticle size)

Specific primal cuts and associatedtrimmings to be included

Meat block type, origin and composition;OTM (beef derived from cattle overthirty months of age), UTM (beef derivedfrom cattle under thirty months of age),bull meat or offshore/import content.

Packaging requirements

Strip Loin Primary Muscle Composition: Longissimus dorsi, Multifidi dorsi, Gluteus medius, Longissimus costarum, Intercostales externus and internus


Tail length


Removal or retention of back strap (supraspinous ligament)

Removal or retention of chain meat (mulifidi)


Fat cover

Weight range

Tenderloin Common Names: PSMO

Primary Muscle Composition:Psoas major, Psoas minor, Iliacus


Removal or retention of side seam (psoas minor)

Removal or retention of wedge fat and/or fat cover removed

Removal or retention of membrane and/or silver skin

Weight range

Top SirloinCommon Names: Top Butt, Rump Heart

Primary Muscle Composition: Gluteus medius, Longissimus dorsi, Biceps femoris, Gluteus accessorius, Gluteus profundus, Tensor fasciae latae


Heavy connective tissue removed

Removal or retention of the cap (biceps femoris)


Portion of the tensor fasciae latae retained

Fat cover

Weight range

Top Sirloin Cap Common Names: Culotte, Rump Cap

Primary Muscle Composition: Biceps femoris


Removal of silver skin

Removal or retention of exterior fatand membrane (denuded)

Fat cover


Bottom Sirloin Tri TipCommon Names: Triangle, Knuckle Cap, Rump Tail

Primary Muscle Composition: Tensor fasciae latae


Removal or retention of fat and membrane (denuded)

Fat cover


Bottom Sirloin Flap Common Names: Steak Tails

Primary Muscle Composition: Obliquus externus abdominis, Obliquus internus abdominis, Transversus abdominis


Removal or retention of heavy connective tissue

Removal or retention of fat andmembrane (denuded)

Removal or retention of silver tissue

Brisket Primary Muscle Composition: Deep pectoral, Serratus ventralis, Cutaneus trunci, Intercostals


Removal or retention of fat and other tissue

Removal or retention of cutaneus trunci


Removal or retention of deckle (pectoralis profundi)

Fat cover

Shank Common Names: Shin, Shin Meat, Shin Shank

Primary Muscle Composition: See Commercial Beef Utilization Manual


Removal or retention of connective tissue and/or skin

Removal or retention of sinews and/or tendons

Fore shin or hind shin only

Specific muscle group requirements

Gambrel CordCommon Names: Achilles Tendon, Carriage Tendon, Calcaneal Tendon

Strong yellowish color tendon which extends from within the shank of the round to the hock

Chuck Roll Common Names: Boneless Blade, Bottom Blade

Primary Muscle Composition: Longissimus dorsi, Spinalis dorsi, Subscapularis, Rhomboideus, Complexus, Serratus ventralis, Serratus dorsalis, Longissimus costarum, Internal intercostal


Width: distance of cutting line from ventral edge

Chuck TenderCommon Names: Mock Tender, Scotch Tender, Top Blade

Primary Muscle Composition: Supraspinatus


Removal or retention of connective tissue cover


Flat Iron Common Names: Top Blade, Oyster Blade

Primary Muscle Composition: Infraspinatus


Tail length at scapular end

Removal or retention of bone skin (periosteum)

Removal or retention of the central tendon


Shoulder Clod Common Names: Long Cut Clod, Short Cut Clod, Clod Heart, Boneless Cross Rib

Primary Muscle Composition: Deltoideus, Teres major, Triceps brachii capat group: longum, mediale, laterale, infraspinatus


Long cut or short cut

Removal or retention of clod tender (teres major)

Removal or retention of flat iron (infraspinatus)

Fat cover

Clod Tender Common Names: Shoulder Tender, Shoulder Petite Tender

Primary Muscle Composition: Teres major


Removal or retention of fat and other tissue (denuded)


Pectoral Primary Muscle Composition: Pectoralis profundus


Removal or retention of fat and other tissue (denuded)


Chuck Short Ribs Common Names: Chuck Flap (boneless), Chuck Flat (boneless),Chuck Meat Square (boneless)

Primary Muscle Composition: Serratus ventralis, Pectoralis superficialis, Scalenus dorsalis, Intercostals and may include ribs 2 through 5


Removal or retention of ribs

Rib number requirement

Rib length requirement

Fat cover

Interpretingthe Guide

A. Carcass Primaland Graphic

B. Item andDescription

C. CarcassSchematic

D. Photographand ItemSpecification

E. AnatomicalOrientation

Grade D1 D2 D3 D4

Maturity (Age) Mature Mature Mature Mature

Muscling Excellent Medium to N/A N/A excellent

Fat Colour Firm, white White to N/A N/Aand Texture or amber yellow

Fat Measure < 15 mm < 15 mm < 15 mm 15 mm (0.6 in.) (0.6 in.) (0.6 in.) (0.6 in.) or more

1. Hock Bones

2. Gambrel Cord (tendon ofgastronemius – calcanealtendon or achilles tendon).

3. Hind Shank (tibia)

4. Stifle Joint

5. Knee Cap (patella)

6. Round Bone (femur)

7. Ball of Femur

8. Protuberance of Femur

9. Pelvic Bone

10. Tail Bones (caudal vertebrae – 2 bones)

11. Sacrum (sacral vertebrae – 5 bones)

12. Loin Bones (lumbar vertebrae – 6 bones)

13. Chine Bones (the split bodies of cervical,thoracic, lumbar andsacral vertebrae)

14. Transverse Process ofLumbar Vertebrae

15. Feather Bones (split dorsal processes ofthe thoracic vertebrae)

16. Back Bones (thoracic vertebrae – 13 bones)

17. Blade Bone Cartilage

18. Ridge of Blade Bones(spine of the scapula)

19. Blade Bone (scapula)

20. Neck Bones (cervical vertebrae – 7 bones)

21. Atlas Bone(first cervical vertebrae)

22. Arm Bone (humerus)

23. Fore Shank Bones (ulna, radius)

24. Elbow (olecranon processof the ulna)

25. Breast Bone(sternum)

26. Rib Cartilages (costal cartilages)

27. Chuck/Rib break between rib 5 and 6

28. Rib/Loin break between rib 12 and 13

Short Plate Primary Muscle Composition: Cutaneus trunci, Obliquus externus abdominis, Intercostals, Transversus abdominis, Rectus abdominis



Removal or retention of diaphragm

Removal or retention of inside skirt

Fat cover

Flank Steak Primary Muscle Composition: Rectus abdominis


Removal or retention of serous membrane and/or connective tissue


Inside SkirtPrimary Muscle Composition: Transversus abdominis


Hindquarter and/or navel end portion included

Removal or retention of membrane


Outside SkirtCommon Name: Thin Skirt

Primary Muscle Composition: Costal muscular portion of the diaphragm


Hindquarter and/or navel end portion included



Hanging TenderCommon Name: Thick Skirt, Hanger Steak

Primary Muscle Composition: Lumbar portion of the diaphragm




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