Transcription of C BEEF U GUIDE - beefway.ca
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C BEEF U GUIDE - beefway.ca
ABCDCOMMERCIALBEEFUTILIZATIONGUIDECOMMER CIALBEEFUTILIZATIONGUIDEFLANK/PLATESIRLO IN/LOINRIBBRISKET/SHANKCHUCK786543129171 81921222413 HINDQUARTERFRONTQUARTER11234567122334455 6677889910101111121213131234561210162023 25111415262728 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 : 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 , PeeledEye of RoundOutside FlatOutside Flat, DenudedOutside Flat, Strap-offInside Round,DenudedInside RoundStrip LoinStrip Loin, DenudedTop Sirloin,Cap RemovedTop SirloinTop Sirloin CapRib, Export StyleRib Eye, Lip-onRib Eye RollOutside Flat, Silverside-offHind Shank, BonelessEye of Round, DenudedChuck TenderShoulder ClodTenderPectoralChuck Short RibsCHUCKRIBLOINHIPCAN/US 03/05 10M Tenderloin,Side Seam OnBrisket Flat, BonelessBrisket, BonelessBottom SirloinTr i T i pBottom Sirloin FlapFlat IronShort CutShoulder ClodExtra LeanMaximum fat content 10% Minimum lean point 90% chemical leanLeanMaximum fat content 17% Minimum lean point 83% chemical leanMediumMaxi
A B C D COMMERCIAL BEEF UTILIZATION GUIDE 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 FRONT QUARTER 1 1 2 3 4 ...
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