Cuts Guide - the Beefway

C OMMERCIAL B EEF
U TILIZATION G UIDE
HIP
LOIN
RIB
CHUCK
Knuckle
Strip Loin
Rib
Chuck Roll
Common Names: Sirloin Tip, Thick Flank
Primary Muscle Composition: Longissimus
dorsi, Multifidi dorsi, Gluteus medius,
Longissimus costarum, Intercostales
externus and internus
Common Names: Oven Ready Rib,
Bone-in Lip-on Rib, FCO Rib (fat cap off)
Common Names: Boneless Blade, Bottom Blade
Primary Muscle Composition: Vastus intermedius, Vastus lateralis,
Vastus medialis, Rectus femoris, Tensor fasciae latae
Points Requiring Specification:
Points Requiring Specification:
Flank cap muscle (tensor fasciae latae)
retained or removed
Tail length
Removal or retention of exterior fat and
membrane (denuded)
Knuckle, Peeled
Eye of Round
Primary Muscle Composition:
Semitendinosus
Strip Loin
Removal or retention of back
strap (supraspinous ligament)
Removal or retention of
chain meat (mulifidi)
Tail length from the eye
muscle (longissimus dorsi)
Removal or retention of exterior
fat and membrane (denuded)
Removal or retention
of rib finger meat
(intercostals)
Strip Loin,
Denuded
Rib Eye, Lip-on
Eye of Round, Denuded
Fat cover
Weight range
Tenderloin
Rib Eye Roll
Primary Muscle Composition: Latissimus dorsi
Points Requiring Specification:
Removal or retention of fat and
membrane (denuded)
Tenderloin,
Side Seam On
Removal or retention of
side seam (psoas minor)
Outside Round
Gooseneck
Achilles tendon retained
or removed
Fat cover
Weight range
Back Ribs
Tail length at scapular end
Primary Muscle Composition: Intercostales externus
and internus and may include ribs 6 through 12
Removal or retention of
bone skin (periosteum)
Points Requiring Specification:
Removal or retention of
the central tendon
Removal or retention of the serous
membrane (peritoneum)
Common Names: Top Butt, Rump Heart
Primary Muscle Composition: Biceps femoris.
May contain the gluteus medius, gluteus
accessorius, and gluteus profundus.
Heavy connective tissue removed
Top Sirloin
Removal or retention of exterior fat
and membrane (denuded)
Removal or retention of the strap
(sacrosiatic ligament)
Portion of the tensor fasciae latae retained
Outside Flat
Removal or retention of the silver skin
(heavy connective tissue)
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
Points Requiring Specification:
Removal or retention of exterior
fat and membrane (denuded)
Rib number requirement
Points Requiring Specification:
Rib length requirement
Fat cover
Fat cover
Top Sirloin,
Cap Removed
Weight range
Flat Iron, Denuded
Shoulder Clod
Primary Muscle Composition: Serratus ventralis, Latissimus dorsi,
Intercostales externus and internus and may include ribs 6 through 12
Removal or retention of the cap (biceps femoris)
Flat Iron
Back Ribs
Short Ribs
Points Requiring Specification:
Points Requiring Specification:
Packaging requirements
Removal or retention of button bones
(cartilage of spinous processes)
Primary Muscle Composition:
Gluteus medius, Longissimus dorsi, Biceps femoris,
Gluteus accessorius, Gluteus profundus,
Tensor fasciae latae
Common Name: Bottom Round, Bottom Flat
Common Names: Top Blade, Oyster Blade
Points Requiring Specification:
Tenderloin,
Side Seam Off
Top Sirloin
Outside Flat
Blade Meat
Primary Muscle Composition: Infraspinatus
Removal or retention of
membrane and/or silver skin
Removal of the heel
Flat Iron
Fat cover
Removal or retention of
wedge fat and/or fat cover removed
Points Requiring Specification:
Chuck Tender
Packaging requirements
Common Names: Lifter Meat, False Lean,Wedge Meat, Cap Meat
Points Requiring Specification:
Primary Muscle Composition: Semitendinosus, Biceps femoris,
Gasrocnemius, Superficial digital flexor.
May contain the gluteus medius, gluteus
accessorius, and gluteus profundus.
Primary Muscle Composition:
Supraspinatus
Removal or retention
of connective tissue cover
Blade Meat
Primary Muscle Composition:
Psoas major, Psoas minor, Iliacus
Common Names: Bottom Round Gooseneck, Silverside
Chuck Tender
Points Requiring Specification:
Common Names: PSMO
Outside Round Gooseneck
Chuck Roll
Common Names: Mock Tender,
Scotch Tender, Top Blade
Eye of Round
Fat cover
Points Requiring Specification:
Width: distance of cutting
line from ventral edge
Removal or retention
of cap (trapezius and
latissimus dorsi)
Weight range
Removal or retention
of exterior fat and
membrane (denuded)
Rib, Export Style
Points Requiring Specifications:
Removal or retention of
rib finger meat (intercostals)
Fat cover
Points Requiring Specification:
Primary Muscle Composition:
Longissimus dorsi, Spinalis dorsi, Subscapularis,
Rhomboideus, Complexus, Serratus ventralis,
Serratus dorsalis, Longissimus costarum,
Internal intercostal
Primary Muscle Composition:
Longissimus dorsi, Longissimus costarum,
Spinalis dorsi, Complexus, Multifidi dorsi,
Internal/external intercostal
Short Ribs
Long cut or short cut
Short Cut
Shoulder Clod
Removal or retention of clod tender (teres major)
Removal or retention of flat iron (infraspinatus)
Fat cover
Fat cover
BRISKET/SHANK
Top Sirloin Cap
Common Names: Culotte, Rump Cap
Outside Flat, Denuded
Outside Flat, Strap-off
Outside Flat, Silverside-off
Primary Muscle Composition: Biceps femoris
Clod Tender
Points Requiring Specification:
Brisket
Removal of silver skin
Inside Round
Removal or retention of exterior fat
and membrane (denuded)
Common Names: Top Round, Topside
Fat cover
Primary Muscle Composition:
Semimembranosus, Gracilis, Adductor femoris,
Pectineus, Sartorius, Obturator externus/internus.
May contain the iliopsoas.
Packaging requirements
Common Names: Shoulder Tender,
Shoulder Petite Tender
Primary Muscle Composition:
Deep pectoral, Serratus ventralis,
Cutaneus trunci, Intercostals
Primary Muscle Composition:
Teres major
Points Requiring Specification:
Points Requiring Specification:
Top Sirloin Cap
Removal or retention of fat and other tissue
Brisket,
Boneless
Removal or retention of cutaneus trunci
Points Requiring Specification:
Removal or retention of exterior
fat and membrane (denuded)
Inside Round
Removal or retention of
cap muscle (gracilis)
Removal or retention of the
pectineus and/or sartorius
Bottom Sirloin Tri Tip
Removal or retention of rib
finger meat (intercostals)
Common Names: Triangle,
Knuckle Cap, Rump Tail
Removal or retention of deckle
(pectoralis profundi)
Primary Muscle Composition:
Tensor fasciae latae
Fat cover
Inside Round,
Denuded
Pectoral
Points Requiring Specification:
Removal or retention of fat
and membrane (denuded)
Shank
Fat cover
Common Names: Shin, Shin Meat, Shin Shank
Removal or retention of fat and
other tissue (denuded)
Primary Muscle Composition: See Commercial Beef Utilization Manual
Packaging requirements
Bottom Sirloin
Tri Tip, Peeled
Packaging requirements
Shoulder Clod
Tender
Packaging requirements
Primary Muscle Composition: Pectoralis profundus
Bottom Sirloin
Tri Tip
Points Requiring Specification:
Fat cover
Brisket Flat,
Boneless
Removal or retention of fat
and other tissue (denuded)
Pectoral
Points Requiring Specification:
Removal or retention of connective
tissue and/or skin
FLANK/PLATE
Short Plate
Bottom Sirloin Flap
Removal or retention of sinews
and/or tendons
Chuck Short Ribs
Common Names: Steak Tails
Fore shin or hind shin only
Primary Muscle Composition: Obliquus externus abdominis,
Obliquus internus abdominis, Transversus abdominis
Specific muscle group requirements
Common Names: Chuck Flap (boneless), Chuck Flat (boneless),
Chuck Meat Square (boneless)
Fore Shank, Boneless
Hind Shank, Boneless
Points Requiring Specification:
Primary Muscle Composition: Cutaneus trunci,
Obliquus externus abdominis, Intercostals,
Transversus abdominis, Rectus abdominis
Points Requiring Specification:
Removal or retention of rib
finger meat (intercostals)
Removal or retention of heavy
connective tissue
Gambrel Cord
Removal or retention of fat and
membrane (denuded)
Common Names:
Achilles Tendon, Carriage Tendon, Calcaneal Tendon
Points Requiring Specification:
Chuck Short Ribs
Removal or retention of ribs
Rib number requirement
Rib length requirement
Strong yellowish color tendon which extends
from within the shank of the round to the hock
Bottom Sirloin Flap
Removal or retention of silver tissue
Primary Muscle Composition: Serratus ventralis,
Pectoralis superficialis, Scalenus dorsalis, Intercostals
and may include ribs 2 through 5
Gambrel Cord
Fat cover
Removal or retention of diaphragm
Removal or retention of inside skirt
Short Plate,
Boneless
Fat cover
BONE STRUCTURE NOMENCLATURE
Flank Steak
MATURE CATTLE QUALITY GRADES
HIND QUARTER
Primary Muscle Composition: Rectus abdominis
FRONT QUARTER
Points Requiring Specification:
HIP
Removal or retention of serous
membrane and/or connective tissue
SIRLOIN/LOIN
RIB
20
16
10
Packaging requirements
CHUCK
Flank Steak
11
15
12
3
5
10
Inside Skirt
6
Primary Muscle Composition: Transversus abdominis
5
4
9
13
Points Requiring Specification:
Hindquarter and/or navel
end portion included
3
2
1
13
12
9
8
7
2
4
4
5
18
17
14
7
6
Packaging requirements
Inside Skirt
28
7
2
13
6
3
D3
D4
Maturity (Age)
Mature
Mature
Mature
Mature
Muscling
Excellent
Medium to
excellent
N/A
N/A
Fat Colour
and Texture
Firm, white
or amber
White to
yellow
N/A
N/A
Fat Measure
< 15 mm
(0.6 in.)
< 15 mm
(0.6 in.)
< 15 mm
(0.6 in.)
15 mm (0.6 in.)
or more
12
Interpreting
the Guide
27
11
10
9
8
7
6
5
4
3
2
1
4
1
D2
19
8
Removal or retention
of membrane
D1
21
3
6
11
1
2
1
Grade
22
A. Carcass Primal
and Graphic
5
C
B
B. Item and
Description
Outside Skirt
DORSAL
Common Name: Thin Skirt
D
CA U A L
Points Requiring Specification:
26
ANATOMICAL
GUIDE
Hindquarter and/or navel
end portion included
Removal or retention of membrane
Packaging requirements
Outside Skirt
VEN
C. Carcass
Schematic
24
CRANIAL
Primary Muscle Composition:
Costal muscular portion of the diaphragm
25
FLANK/PLATE
TRAL
E
D
D. Photograph
and Item
Specification
23
E. Anatomical
Orientation
BRISKET/SHANK
3D orientation of item in the carcass.
Hanging Tender
Common Name: Thick Skirt, Hanger Steak
Primary Muscle Composition:
Lumbar portion of the diaphragm
Points Requiring Specification:
Removal or retention
of membrane
1. Hock Bones
6. Round Bone (femur)
2. Gambrel Cord (tendon of
gastronemius – calcaneal
tendon or achilles tendon).
7. Ball of Femur
3. Hind Shank (tibia)
4. Stifle Joint
Packaging requirements
Boneless
Trimmings
A
Hanging Tender
5. Knee Cap (patella)
8. Protuberance of Femur
9. Pelvic Bone
10. Tail Bones
(caudal vertebrae –
2 bones)
11. Sacrum
(sacral vertebrae – 5 bones)
14. Transverse Process of
Lumbar Vertebrae
12. Loin Bones
(lumbar vertebrae – 6 bones)
15. Feather Bones
(split dorsal processes of
the thoracic vertebrae)
13. Chine Bones
(the split bodies of cervical,
thoracic, lumbar and
sacral vertebrae)
16. Back Bones
(thoracic vertebrae –
13 bones)
17. Blade Bone Cartilage
18. Ridge of Blade Bones
(spine of the scapula)
21. Atlas Bone
(first cervical vertebrae)
25. Breast Bone
(sternum)
22. Arm Bone (humerus)
26. Rib Cartilages
(costal cartilages)
19. Blade Bone
(scapula)
23. Fore Shank Bones
(ulna, radius)
20. Neck Bones
(cervical vertebrae –
7 bones)
24. Elbow
(olecranon process
of the ulna)
27. Chuck/Rib break
between rib 5 and 6
28. Rib/Loin break
between rib 12 and 13
Specified Risk Materials in Canada and the U.S.
a. Intestine – Distal Ileum (all ages)
b. Spinal Cord and Dorsal Root Ganglia (30 months and older)
b
a
d
c
c. Tonsils (30 months and older)
d. Skull/Eyes/Brain and Trigeminal Ganglia (30 months and older)
Specified risk materials (SRM’s), with the exception of the skull, are tissues that, in BSE-infected cattle, have been shown to contain the
infective agent and transmit the disease. The removal of SRM’s is required by law in Canada and the United States.
Boneless Trimmings
95% Lean
Boneless Trimmings
85% Lean
Boneless Trimmings
60% Lean
Boneless Round
Trimmings
Boneless Sirloin
Trimmings
Boneless Rib
Trimmings
Boneless Chuck
Trimmings
Boneless Shank
Trimmings
Caul Fat
Boneless Trimmings
90% Lean
Boneless Trimmings
65% Lean
Boneless Trimmings
50% Lean
Prepared from hip primal cuts
and/or associated trimming pieces
Prepared from sirloin primal cuts
and/or associated trimming pieces
Prepared from rib primal cuts
and/or associated trimming pieces
Prepared from chuck primal cuts
and/or associated trimming pieces
Prepared from shin shank
and/or associated trimming pieces
Originates from the fat lining of
the abdomen.
Hip Group Includes: Inside Round,
Outside Round, Eye of Round,
Sirloin Tip and Heel of Round
Sirloin Group Includes: Top Sirloin
Butt, Bottom Sirloin Tri-tip, Bottom
Sirloin Ball Tip and Bottom Sirloin Flap
Rib Group Includes: Rib, Blade Meat,
Rib Finger Meat (intercostals) and
Short Rib
Chuck Group Includes: Blade, Clod,
Neck, Shoulder, Chuck Ribs
Caul Fat Group Includes: Heart Fat,
Caul Fat and Kidney Fat
Points Requiring Specification:
Points Requiring Specification:
Points Requiring Specification:
Shank Group Includes: Front Shank,
Hind Shank, Heel Muscle
(gastrocnemius), Conical Muscle
(biceps brachii) and associated
muscles from the humerus
Points Requiring Specification:
Visual lean (VL) or chemical lean
(CL) lean point determination
Primal cuts and/or associated
pieces to be included
Inclusion of flank or brisket meats
Inclusion of fore/hind shank meats
Inclusion of diaphragm or
intercostals meats
Minimum/maximum piece size
requirements
Meat block type, origin and
composition; OTM (beef derived
from cattle over thirty months of
age), UTM (beef derived from cattle
under thirty months of age), bull
meat or offshore/import content.
Ground Beef
Extra Lean
Lean
Medium
Regular
Lean point requirement
Lean point requirement
Lean point requirement
Visual lean (VL) or chemical lean
(CL) lean point determination
Visual lean (VL) or chemical lean
(CL) lean point determination
Visual lean (VL) or chemical lean
(CL) lean point determination
Primal cuts to be included
Primal cuts to be included
Primal cuts to be included
Minimum/maximum piece size
requirements
Minimum/maximum piece size
requirements
Inclusion of cutaneous trunci,
diaphragm and/or serous
membrane (peritoneum)
Minimum/maximum piece size
requirements
Points Requiring Specification:
Lean point requirement
Visual lean (VL) or chemical lean
(CL) lean point determination
Primal cuts to be included
Inclusion of cutaneous trunci,
diaphragm and/or serous
membrane (peritoneum)
Minimum/maximum piece size
requirements
Points Requiring Specification:
Lean point requirement
Visual lean (VL) or chemical lean
(CL) lean point determination
Removal or retention of
connective tissue and/or skin
Removal or retention of sinews
and/or tendons
May be prepared from trimmings, primal
cut portions or whole primal cuts.
Points Requiring Specification:
Lean point requirement
Chemical lean (CL) point determination
Plate size for grinding (course or fine
particle size)
Specific primal cuts and associated
trimmings to be included
Maximum fat
content 10%
Maximum fat
content 17%
Maximum fat
content 23%
Maximum fat
content 30%
Meat block type, origin and composition;
OTM (beef derived from cattle over
thirty months of age), UTM (beef derived
from cattle under thirty months of age),
bull meat or offshore/import content.
Minimum lean
point 90%
chemical lean
Minimum lean
point 83%
chemical lean
Minimum lean
point 77%
chemical lean
Minimum lean
point 70%
chemical lean
Packaging requirements
CAN/US 03/05 10M
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.
w w w. c a n a d i a n b e e f . i n f o
Common Names: Cod Fat, Kidney Fat