C BEEF U GUIDE - beefway.ca

1 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.

2 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.

3 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 leanMediumMaximum fat content 23%Minimum lean point 77% chemical leanRegular Maximum fat content 30%Minimum lean point 70% chemical leanCAUDALCRANIALDORSALVENTRALANATOMICAL GUIDEHIPMATURECATTLEQUALITYGRADESa. Intestine Distal Ileum (all ages)b. Spinal Cord and Dorsal Root Ganglia (30 months and older)c. Tonsils (30 months and older)d.

4 Skull/Eyes/Brain and Trigeminal Ganglia (30 months and older)Specified Risk Materials in Canada and the ,Side Seam OffBottom SirloinTri Tip, PeeledBlade MeatBack RibsShort RibsShort Plate,BonelessHanging TenderOutside SkirtInside SkirtFlank SteakFore Shank, BonelessChuck RollEOutside RoundGooseneckRibCommon 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 intercostalPoints 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 coverWeight rangeBlade Meat Common Names: Lifter Meat, False Lean,Wedge Meat, Cap MeatPrimary Muscle Composition: Latissimus dorsiPoints Requiring Specification.

5 Removal or retention of fat andmembrane (denuded)Fat coverBack Ribs Primary Muscle Composition: Intercostales externus and internus and may include ribs 6 through 12 Points Requiring Specification: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 Points Requiring Specification:Rib number requirementRib length requirementFat cover3D orientation of item in the Iron, DenudedGambrel CordKnuckle Common Names: Sirloin Tip, Thick FlankPrimary Muscle Composition: Vastus intermedius, Vastus lateralis, Vastus medialis, Rectus femoris, Tensor fasciae latae Points Requiring Specification: Flank cap muscle (tensor fasciae latae) retained or removedRemoval or retention of exterior fat andmembrane (denuded)Eye of Round Primary Muscle Composition: SemitendinosusPoints Requiring Specification.

6 Removal or retention of exterior fat andmembrane (denuded)Fat coverOutside Round Gooseneck Common Names: Bottom Round Gooseneck, SilversidePrimary Muscle Composition: Semitendinosus, Biceps femoris, Gasrocnemius, Superficial digital flexor. May contain the gluteus medius, gluteus accessorius, and gluteus Requiring Specification:Removal of the heelAchilles tendon retained or removedFat coverOutside Flat Common Name: Bottom Round, Bottom FlatPrimary Muscle Composition: Biceps femoris. May contain the gluteus medius, gluteus accessorius, and gluteus Requiring Specification: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 coverInside Round Common Names: Top Round, TopsidePrimary Muscle Composition: Semimembranosus, Gracilis, Adductor femoris, Pectineus, Sartorius, Obturator externus/internus.

7 May contain the Requiring Specification:Removal or retention of exterior fat and membrane (denuded)Removal or retention of cap muscle (gracilis)Removal or retention of the pectineus and/or sartoriusFat coverBoneless TrimmingsPoints Requiring Specification:Visual lean (VL) or chemical lean(CL) lean point determinationPrimal cuts and/or associatedpieces to be includedInclusion of flank or brisket meatsInclusion of fore/hind shank meatsInclusion of diaphragm orintercostals meatsMinimum/maximum piece sizerequirementsMeat block type, origin andcomposition.

8 OTM ( beef derivedfrom cattle over thirty months ofage), UTM ( beef derived from cattleunder thirty months of age), bullmeat or offshore/import Trimmings 95% LeanBoneless Trimmings 90% LeanBoneless Trimmings 85% LeanBoneless Trimmings 65% LeanBoneless Trimmings 60% LeanBoneless Trimmings 50% LeanBoneless Round TrimmingsPrepared from hip primal cutsand/or associated trimming piecesHip Group Includes: Inside Round,Outside Round, Eye of Round,Sirloin Tip and Heel of RoundPoints Requiring Specification:Lean point requirementVisual lean (VL) or chemical lean(CL) lean point determinationPrimal cuts to be includedMinimum/maximum piece sizerequirementsBoneless Sirloin TrimmingsPrepared from sirloin primal cutsand/or associated trimming piecesSirloin Group Includes: Top SirloinButt, Bottom Sirloin Tri-tip, BottomSirloin Ball Tip and Bottom Sirloin FlapPoints Requiring Specification.

9 Lean point requirementVisual lean (VL) or chemical lean(CL) lean point determinationPrimal cuts to be includedMinimum/maximum piece sizerequirementsBoneless Rib TrimmingsPrepared from rib primal cutsand/or associated trimming piecesRib Group Includes: Rib, Blade Meat,Rib Finger Meat (intercostals) andShort RibPoints Requiring Specification:Lean point requirementVisual lean (VL) or chemical lean(CL) lean point determinationPrimal cuts to be includedInclusion of cutaneous trunci,diaphragm and/or serousmembrane (peritoneum)Minimum/maximum piece sizerequirementsBoneless Chuck TrimmingsPrepared from chuck primal cutsand/or associated trimming piecesChuck Group Includes: Blade, Clod,Neck, Shoulder, Chuck RibsPoints Requiring Specification.

10 Lean point requirementVisual lean (VL) or chemical lean(CL) lean point determinationPrimal cuts to be includedInclusion of cutaneous trunci,diaphragm and/or serousmembrane (peritoneum)Minimum/maximum piece sizerequirementsBoneless Shank TrimmingsPrepared from shin shankand/or associated trimming piecesShank Group Includes:Front Shank,Hind Shank, Heel Muscle(gastrocnemius), Conical Muscle(biceps brachii) and associatedmuscles from the humerus Points Requiring Specification:Lean point requirementVisual lean (VL) or chemical lean(CL) lean point determinationRemoval or retention ofconnective tissue and/or skinRemoval or retention of sinewsand/or tendonsCaul FatOriginates from the fat lining ofthe abdomen.