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. 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 leanMediumMaximum fat content 23%Minimum lean point 77% chemical leanRegular Maximum fat content 30%Minimum lean point 70% chemical leanCAUDALCRANIALDORSALVENTRALANATOMICAL GUIDEHIPMATURECATTLEQUALITYGRADESa.

2 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 ,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:Removal or retention of fat andmembrane (denuded)Fat coverBack Ribs Primary Muscle Composition.

3 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: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.

4 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. 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.

5 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: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.

6 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. Caul Fat Group Includes:Heart Fat,Caul Fat and Kidney FatCommon Names: Cod Fat, Kidney FatGround BeefMay be prepared from trimmings, primalcut portions or whole primal cuts. Points Requiring Specification:Lean point requirementChemical lean (CL) point determinationPlate size for grinding (course or fineparticle size)Specific primal cuts and associatedtrimmings to be includedMeat block type, origin and composition.

7 OTM ( beef derived from cattle overthirty months of age), UTM ( beef derivedfrom cattle under thirty months of age),bull meat or offshore/import requirementsStrip Loin Primary Muscle Composition: Longissimus dorsi, Multifidi dorsi, Gluteus medius, Longissimus costarum, Intercostales externus and internusPoints Requiring Specification:Tail lengthRemoval or retention of rib finger meat (intercostals)Removal or retention of back strap (supraspinous ligament)Removal or retention of chain meat (mulifidi)Removal or retention of exterior fat and membrane (denuded)Fat coverWeight rangeTenderloin Common Names: PSMOP rimary Muscle Composition:Psoas major, Psoas minor, IliacusPoints Requiring Specification:Removal or retention of side seam (psoas minor)Removal or retention of wedge fat and/or fat cover removedRemoval or retention of membrane and/or silver skinWeight rangeTop SirloinCommon Names: Top Butt, Rump HeartPrimary Muscle Composition: Gluteus medius, Longissimus dorsi, Biceps femoris, Gluteus accessorius, Gluteus profundus, Tensor fasciae lataePoints Requiring Specification:Heavy connective tissue removedRemoval or retention of the cap (biceps femoris)Removal or retention of exterior fat and membrane (denuded)Portion of the tensor fasciae latae retainedFat coverWeight rangeTop Sirloin Cap Common Names: Culotte, Rump CapPrimary Muscle Composition: Biceps femorisPoints Requiring Specification:Removal of silver skinRemoval or retention of exterior fatand membrane (denuded)Fat coverPackaging requirementsBottom Sirloin Tri TipCommon Names: Triangle, Knuckle Cap, Rump TailPrimary Muscle Composition: Tensor fasciae lataePoints Requiring Specification:Removal or retention of fat and membrane (denuded)Fat coverPackaging requirementsBottom Sirloin Flap Common Names: Steak TailsPrimary Muscle Composition: Obliquus externus abdominis, Obliquus internus abdominis, Transversus abdominisPoints Requiring Specification.

8 Removal or retention of heavy connective tissueRemoval or retention of fat andmembrane (denuded)Removal or retention of silver tissueBrisket Primary Muscle Composition: Deep pectoral, Serratus ventralis, Cutaneus trunci, IntercostalsPoints Requiring Specification:Removal or retention of fat and other tissue Removal or retention of cutaneus trunciRemoval or retention of rib finger meat (intercostals)Removal or retention of deckle (pectoralis profundi)Fat coverShank Common Names: Shin, Shin Meat, Shin ShankPrimary Muscle Composition: See Commercial beef Utilization ManualPoints Requiring Specification:Removal or retention of connective tissue and/or skinRemoval or retention of sinews and/or tendonsFore shin or hind shin onlySpecific muscle group requirementsGambrel CordCommon Names: Achilles Tendon, Carriage Tendon, Calcaneal TendonStrong yellowish color tendon which extends from within the shank of the round to the hockChuck Roll Common Names: Boneless Blade, Bottom BladePrimary Muscle Composition: Longissimus dorsi, Spinalis dorsi, Subscapularis, Rhomboideus, Complexus, Serratus ventralis, Serratus dorsalis, Longissimus costarum, Internal intercostalPoints Requiring Specification:Width: distance of cutting line from ventral edgeChuck TenderCommon Names: Mock Tender, Scotch Tender, Top BladePrimary Muscle Composition: SupraspinatusPoints Requiring Specification:Removal or retention of connective tissue coverPackaging requirementsFlat Iron Common Names: Top Blade, Oyster BladePrimary Muscle Composition: InfraspinatusPoints Requiring Specification:Tail length at scapular endRemoval or retention of bone skin (periosteum)Removal or retention of the central tendonPackaging requirementsShoulder Clod Common Names: Long Cut Clod, Short Cut Clod, Clod Heart, Boneless Cross RibPrimary Muscle Composition: Deltoideus, Teres major, Triceps brachii capat group.

9 Longum, mediale, laterale, infraspinatusPoints Requiring Specification:Long cut or short cutRemoval or retention of clod tender (teres major)Removal or retention of flat iron (infraspinatus)Fat coverClod Tender Common Names: Shoulder Tender, Shoulder Petite TenderPrimary Muscle Composition: Teres majorPoints Requiring Specification:Removal or retention of fat and other tissue (denuded)Packaging requirementsPectoral Primary Muscle Composition: Pectoralis profundusPoints Requiring Specification:Removal or retention of fat and other tissue (denuded)Packaging requirementsChuck 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 Points Requiring Specification:Removal or retention of ribsRib number requirementRib length requirementFat coverInterpretingthe GuideA. Carcass Primaland GraphicB. Item andDescription C.

10 CarcassSchematicD. Photographand ItemSpecificationE. AnatomicalOrientation Grade D1D2D3D4 Maturity (Age)MatureMatureMatureMatureMusclingExc ellentMedium toN/AN/A excellentFat Colour Firm, whiteWhite toN/AN/Aand Textureor amberyellowFat Measure< 15 mm< 15 mm< 15 mm15 mm ( in.) ( in.)( in.)( in.)or more1. Hock Bones2. 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 Bone10. 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.