t2228 us merch 27x38 - wagyu beef...select (slight) are the same minimum standards used in canada to...

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Flank Marinating Steak Flank Steak Seasoned Ground Beef – London Broil Bottom Sirloin Flap C ANADIAN B EEF M ERCHANDISING G UIDE C ANADIAN B EEF M ERCHANDISING G UIDE FLANK/PLATE SIRLOIN/LOIN RIB BRISKET/SHANK CHUCK 7 8 6 5 4 3 1 2 9 17 18 19 21 22 24 13 HIND QUARTER F RONT QUARTER 1 1 2 3 4 5 6 7 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 1 2 3 4 5 6 12 10 16 20 23 25 11 14 15 26 27 28 Sirloin Tip Sirloin Tip Quick Roast Sirloin Tip Rotisserie Roast Eye of Round Eye of Round Oven Roast Eye of Round Marinating Steak Eye of Round Fast-Fry Steak Top Round Top Round Oven Roast Top Round Rotisserie Roast Boneless Round Round Marinating Steak Round Marinating Strips for Stir-Fry Heel of Round Oven Roast Round Fast-Fry Minute Steak Round Marinating Cubes Sirloin Tip Eye Sirloin Tip Fast-Fry Steak Sirloin Tip Marinating Medallion CHUCK RIB LOIN ROUND US 05/05 20M C A U D A L C R A N I A L D O R S A L V E N T R A L ANATOMICAL GUIDE ROUND 1. Hock Bones 2. Gambrel Cord (tendon of gastronemius – calcaneal tendon 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 and sacral vertebrae) 14. Transverse Process of Lumbar Vertebrae 15. Feather Bones (split dorsal processes of the 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 process of 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 Sirloin Tip Marinating Steak Eye of Round Quick Roast Eye of Round Marinating Steak with Pepper Eye of Round Strips for Satay Eye of Round Oven Roast with Bacon Bottom Round Quick Roast Bottom Round Marinating Steak Bottom Round Fast-Fry Steak Top Round Quick Roast Top Round Marinating Medallion Top Round Marinating Steak Top Round Fast-Fry Steak Inside Skirt Top Round King Oven Roast with Pork Fat (Tenderized) Top Round French Grilling Steak with Pepper (Tenderized) Top Round Grilling Tournedos (Tenderized) Top Round for Rouladen Ball Tip Bottom Sirloin Tip Quick Roast Bottom Sirloin Tip Marinating Steak Bottom Sirloin Tip Fast-Fry Steak Top Sirloin Cap Off Top Sirloin Cap Off Grilling Steak Top Sirloin Grilling Medallion with Bacon Top Sirloin Grilling Medallion Top Sirloin Butt Top Sirloin Premium Oven Roast Top Sirloin Premium Quick Roast Top Sirloin Premium Rotisserie Roast Bone In Sirloin Butt Top Sirloin Grilling Steak Sirloin Grilling Steak Tri-Tip Bottom Sirloin Tri-Tip Oven Roast Bottom Sirloin Tri-Tip Grilling Steak Bottom Sirloin Tri-Tip Grilling Medallion Bottom Sirloin Tri-Tip Quick Roast Top Sirloin Cap Top Sirloin Cap Grilling Steak Top Sirloin Cap Stir-Fry Strips Top Sirloin Cap Grilling Cubes Top Sirloin Cap Fast-Fry Steak Short Tenderloin Butt Tenderloin Tenderloin Grilling Steak Tenderloin Fast-Fry Steak Tenderloin Premium Oven Roast Porterhouse Grilling Steak Porterhouse Fast-Fry Steak T-Bone Fast-Fry Steak Wing Fast-Fry Steak Prime Rib Grilling Steak Prime Rib Fast-Fry Steak Rib Cap Off Grilling Steak Bone-in Strip Loin Grilling Steak Wing Premium Oven Roast T-Bone Grilling Steak Strip Loin Short Loin Porterhouse T-Bone Wing Strip Loin Fast-Fry Steak Strip Loin Grilling Medallion Strip Loin Premium Oven Roast Strip Loin Grilling Steak Strip Loin Premium Quick Roast Outside Skirt Skirt Marinating Steak Boneless Brisket Brisket Pot Roast Boneless Brisket Simmering Steak – Country Style Brisket Simmering Strips Fore Shank Shank Centre Cuts Stewing Beef Shank Spur Stewing Beef Shank Centre Cut Stewing Beef Boneless L O I N S T E A K S Prime Rib (Ribs 7 – 12) Standing Rib (Rib 6) R I B S T E A K S ( R I B S 6 t o 1 2 ) Short Ribs Simmering Short Ribs Simmering Short Ribs Boneless Shoulder Shoulder Pot Roast Shoulder Pot Roast Boneless Pectoral Cross Rib Grilling Tournedos (Tenderized) Stewing Beef Beef Marinating Strips Cross Rib Cross Rib Pot Roast Marinating Cross Ribs Cross Rib Simmering Steak Boneless Bottom Blade Bottom Blade Pot Roast Boneless Stewing Beef Bottom Blade Simmering Steak Boneless Blade Blade Pot Roast Blade Simmering Steak Top Blade Mock Tender Top Blade Simmering Steak Top Blade Flat Iron Top Blade Pot Roast Top Blade Simmering Steak Country Style Top Blade Simmering Steak Shoulder Clod Cross Rib Pot Roast Boneless Cross Rib Marinating Medallion Cross Rib Shoulder Tender (Teres Major) Cross Rib Simmering Steak Boneless Rib Eye Rib Eye Premium Oven Roast Rib Eye Grilling Steak Rib Eye Fast-Fry Steak Rib Eye Premium Quick Roast Rib Eye Grilling Medallion Prime Rib Premium Rotisserie Roast Prime Rib Premium Oven Roast Rib Premium Oven Roast Rib Cap Off Premium Oven Roast Prime Rib Premium Oven Roast Oven Ready Rib Prime Rib Premium Oven Roast Boneless Rib Cap Beef Grilling Back Ribs Sirloin Tip Eye of Round Bottom Round Top Round Boneless Round Flank Plate Brisket Shank Bottom Sirloin Tri-Tip Bottom Sirloin Ball Tip Top Sirloin Cap Top Sirloin – Cap Off Top Sirloin Tenderloin Strip Loin Short Loin Rib Rib Eye Oven Ready Rib Shoulder Pectoral Shoulder Clod Cross Rib Boneless Top Blade Boneless Bottom Blade Blade Bottom Round Bottom Round Oven Roast Bottom Round Rotisserie Roast 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 the Beef Information Centre and their partners for any damages or loss resulting from inaccuracies or omissions. © Beef Information Centre, 2005. Printed in Canada. www.canadianbeef.info Sirloin Tip Oven Roast BONE STRUCTURE NOMENCLATURE CANADA/US MARBLING STANDARDS CANADA/US QUALITY GRADES Standards Used for Quality Grade Determination 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 in Canada to segregate the youthful quality carcasses into Canada Prime, AAA and AA respectively.

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Page 1: T2228 US Merch 27x38 - Wagyu Beef...Select (slight) are the same minimum standards used in Canada to segregate the youthful quality carcasses into Canada Prime, AAA and AA respectively

FlankMarinating Steak

Flank Steak Seasoned Ground Beef – London Broil

BottomSirloin Flap

CANADIAN BEEF MERCHANDISING GUIDECANADIAN BEEF MERCHANDISING 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

Sirloin Tip Sirloin Tip Quick Roast

Sirloin Tip Rotisserie Roast

Eye of Round Eye of Round Oven Roast

Eye of RoundMarinating Steak

Eye of RoundFast-Fry Steak

Top Round Top Round Oven Roast Top Round Rotisserie Roast

Boneless Round Round Marinating Steak Round MarinatingStrips for Stir-Fry

Heel of Round Oven Roast Round Fast-Fry Minute Steak Round Marinating Cubes

Sirloin Tip Eye Sirloin Tip Fast-Fry Steak

Sirloin Tip Marinating Medallion

CHUCKRIBLOINROUND

US 05/05 20M

CAUD

AL

CRANIAL

DORSAL

VENTRAL

ANATOMICALGUIDE

ROUND

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

Sirloin Tip Marinating Steak

Eye of Round Quick Roast

Eye of RoundMarinating Steak

with Pepper

Eye of Round Strips for Satay

Eye of Round Oven Roastwith Bacon

Bottom Round Quick Roast Bottom Round Marinating Steak Bottom Round Fast-Fry Steak

Top Round Quick Roast

Top RoundMarinating Medallion

Top Round Marinating Steak

Top Round Fast-Fry Steak

Inside Skirt

Top Round King Oven Roast withPork Fat (Tenderized)

Top Round French GrillingSteak with Pepper (Tenderized)

Top Round Grilling Tournedos

(Tenderized)Top Round

for Rouladen

Ball TipBottom Sirloin Tip Quick Roast

Bottom Sirloin Tip Marinating Steak

Bottom Sirloin Tip Fast-Fry Steak

Top Sirloin Cap Off Top Sirloin Cap OffGrilling Steak

Top Sirloin GrillingMedallion with Bacon

Top SirloinGrilling Medallion

Top Sirloin Butt Top Sirloin PremiumOven Roast

Top Sirloin PremiumQuick Roast

Top Sirloin PremiumRotisserie Roast

Bone In Sirloin Butt Top Sirloin Grilling SteakSirloin Grilling Steak

Tri-Tip Bottom Sirloin Tri-Tip Oven Roast

Bottom Sirloin Tri-Tip Grilling

Steak

Bottom Sirloin Tri-Tip Grilling

Medallion

Bottom Sirloin Tri-Tip Quick Roast

Top Sirloin Cap Top Sirloin CapGrilling Steak

Top Sirloin CapStir-Fry Strips

Top Sirloin CapGrilling Cubes

Top Sirloin CapFast-Fry Steak

Short Tenderloin Butt Tenderloin TenderloinGrilling Steak

Tenderloin Fast-Fry Steak

Tenderloin PremiumOven Roast

Porterhouse Grilling Steak

Porterhouse Fast-Fry Steak

T-Bone Fast-Fry Steak

Wing Fast-Fry Steak

Prime Rib Grilling Steak Prime Rib Fast-Fry Steak Rib Cap Off Grilling Steak

Bone-in Strip Loin Grilling Steak

Wing Premium Oven Roast

T-Bone Grilling Steak

Strip Loin

Short Loin

Porterhouse T-Bone Wing

Strip Loin Fast-Fry Steak

Strip Loin Grilling

Medallion

Strip Loin Premium Oven Roast

Strip LoinGrilling Steak

Strip Loin PremiumQuick Roast

Outside Skirt

SkirtMarinatingSteak

Boneless Brisket Brisket Pot RoastBoneless

Brisket Simmering Steak –Country Style

Brisket Simmering Strips

Fore Shank Shank Centre CutsStewing Beef

Shank SpurStewing Beef

Shank Centre CutStewing Beef Boneless

L O I N S T E A K S

Prime Rib (Ribs 7 – 12) Standing Rib (Rib 6)

R I B S T E A K S ( R I B S 6 t o 1 2 )

Short Ribs Simmering Short Ribs Simmering Short RibsBoneless

Shoulder Shoulder Pot Roast

Shoulder Pot RoastBoneless

Pectoral Cross Rib GrillingTournedos

(Tenderized)

Stewing BeefBeef Marinating Strips

Cross Rib

Cross Rib Pot Roast

MarinatingCross Ribs

Cross Rib Simmering Steak

Boneless Bottom Blade

Bottom BladePot Roast Boneless

StewingBeef

Bottom Blade Simmering Steak

Boneless

Blade Blade Pot Roast

Blade Simmering Steak

Top Blade Mock Tender

Top Blade Simmering Steak

Top Blade Flat Iron

Top BladePot Roast

Top BladeSimmering Steak

Country Style

Top BladeSimmering Steak

Shoulder ClodCross Rib

Pot Roast BonelessCross Rib

Marinating Medallion

Cross Rib Shoulder Tender (Teres Major)

Cross Rib SimmeringSteak Boneless

Rib Eye

Rib Eye PremiumOven Roast

Rib Eye Grilling Steak

Rib Eye Fast-Fry Steak Rib Eye Premium Quick Roast

Rib Eye GrillingMedallion

Prime Rib Premium Rotisserie Roast

Prime Rib Premium Oven Roast

Rib Premium Oven Roast

Rib Cap Off Premium Oven Roast

Prime Rib Premium Oven Roast

Oven Ready Rib Prime Rib Premium Oven Roast Boneless

Rib Cap Beef Grilling Back Ribs

Sirloin Tip

Eye of Round

Bottom Round

Top Round

Boneless Round

Flank Plate Brisket Shank

Bottom Sirloin Tri-Tip

Bottom Sirloin Ball Tip

Top Sirloin Cap

Top Sirloin – Cap Off

Top Sirloin

Tenderloin

Strip Loin

Short Loin

Rib

Rib Eye

Oven Ready Rib

Shoulder

Pectoral

Shoulder Clod

Cross Rib

Boneless Top Blade

Boneless Bottom Blade

Blade

Bottom Round Bottom Round Oven Roast Bottom Round Rotisserie Roast

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. www.canadianbeef.info

Sirloin Tip Oven Roast

BONE STRUCTURE NOMENCLATURECANADA/US MARBLING STANDARDS CANADA/US QUALITY GRADES

Standards Used for Quality Grade Determination

The Canadian marbling standards were changed in 1996 to mirror the copyrighted marbling standards of theUnited States. The minimum marbling standards used for USDA Prime (slightly abundant), Choice (small) andSelect (slight) are the same minimum standards used in Canada to segregate the youthful quality carcassesinto Canada Prime, AAA and AA respectively.

T2228_US_Merch_27x38 9/12/05 8:32 AM Page 1