Beef Primal Cuts

Multifidus Dorsi Carcass

Beef Round

Multifidus Dorsi Carcass

Beef Loin, Trimmed

Beef Rib

1 Ilium

2 Sacral vertebrae

3 Ball of Femur a, b Tensor fasciae latae c Sartorius d Gluteus accessorius e Ilio-psoas

LOIN-ROUND SEPARATION

Biceps Femoris

Gluteus MedSm

^B Rectus F£froorfe ii,

RIB-LOIN SEPARATION

a Multifidus dorsi b Spinalis dorsi c Longissimus costarum d Intercostal e Serratus dorsalis, posterior f Obliquus abdominis externus

1 Thoracic vertebrae

RIB-CHUCK SEPARATION

Tendercut Multifidus Dorsi Carcass

e Longissimus costarum f Infraspinatus g Subscapularis a Multifidus dorsi b Spinalis dorsi c Complexus d Serratus dorsalis e Longissimus costarum f Infraspinatus g Subscapularis

1 Ligamentum nuchae

2 Thoracic Vertebrae

3 Scapula

CHUCK-BRISKET SEPARATION

a Brachiocephalicus b Superficial pectoral c Triceps brachii, medial head e Intercostal d Tensor fasciae antibrachii 1 Humerus

2 Ribs

Brachialis

Triceps brachi, longhead D ___

Deep pectoral

Beef Chuck, Square Cut

Brachialis

Triceps brachi, longhead D ___

Deep pectoral

Serratus centralis

Serratus centralis

INDEX BEEF PRODUCTS AND WEIGHT RANGES

ITEM

PRODUCT NAME

SUGGESTED

PG.

Weight Ranges (Pounds)

UPC NO.

A B C D

1GG

Carcass

1000

11

500-600 600-700 700-800 800-up

1G1

Side

1000

11

250-300 300-350 350-400 400-up

1G2

Forequarter

1002

11

131-157 157-183 183-400 400-up

1G3

Rib, Primal

1003

12

24-28 28-33 33-38 38-up

1G7

Rib, Oven-Prepared

1171

12

17-19 19-23 23-26 26-up

1G9

Rib, Roast-Ready

1173

13

14-16 16-19 19-22 22-up

1G9A

Rib, Roast-Ready, Special

1173

14

14-16 16-19 19-22 22-up

1G9B

Rib, Blade Meat

1185

14

3-up

1G9D

Rib, Roast-Ready, Cover Off, Short-Cut

1190

14

12-14 14-17 17-20 20-up

1G9E

Rib, Ribeye Roll, Lip-On, Bone In

1193

14

11-13 13-16 16-19 20-up

11G

Rib, Roast-Ready, Boneless

1172

15

11-13 13-16 16-19 19-up

112

Rib, Ribeye Roll

1177

15

5-6 6-8 8-10 10-up

112A

Rib, Ribeye Roll, Lip-On

1176

15

6-7 7-9 9-11 11-up

112C

Rib, Ribeye (IM)

1192

16

3-4 4-6 6-8 8-up

112D

Rib, Ribeye Cap (IM)

1185

16

Under 2 2-up

113

Chuck, Square-Cut

1006

17

66-79 79-93 93-106 106-up

114

Chuck, Shoulder (Clod)

1019

17

13-15 15-18 18-21 21-up

114C

Chuck, Shoulder (Clod),Trimmed

1021

18

Under 12 12-14 14-18 18-up

114D

Chuck, Shoulder (Clod),Top Blade

1137

18

Under 2 8-10 10-12 12-up

114E

Chuck, Shoulder (Clod), Arm Roast

1131

19

Under 8 8-10 10-12 12-up

114F

Chuck, Shoulder Tender (IM)

1030

19

0.6-0.75 0.75-0.9 0.9-1.00 1-up

11S

Chuck, Square-Cut, Boneless

1010

20

54-65 65-77 77-88 88-up

11SD

Chuck, Square Cut, Pectoral Meat (IM)

1632

20

Random

116A

Chuck, Chuck Roll

1028

21

13-15 15-18 18-21 21-up

116B

Chuck, Chuck Tender

1115

21

Under 1 1-3 3-up

116D

Chuck, Chuck Eye Roll

1029

22

Under 8 8-10 10-14 14-up

116E

Chuck, Under Blade Roast

1151

22

Under 8 8-10 10-14 14-up

116G

Chuck, Edge Roast (IM)

1092

22

Under 2 2-up

116H

Chuck, Chuck Eye (IM)

1095

23

Under 2 2-up

117

Foreshank

1633

23

7-8 8-10 10-12 12-up

12G

Brisket, Deckle-Off, Boneless

1615

23

6-8 8-10 10-12 12-up

SUGGESTED

Weight Ranges (Pounds)

ITEM

PRODUCT NAME

UPC NO.

PG.

A

B

C

120A

Brisket, Flat Cut, Boneless (IM)

1622

24

4-

6

6-8

8-10

10-

up

120B

Brisket, Point Cut, Boneless (IM)

1627

24

Under 3

3-4

4-6

6-

up

120C

Brisket, 2-Piece, Boneless

1616

24

6-

8

8-10

10-12

12

up

121

Plate, Short Plate

1593

24

20

27

27-31

31-35

35

-up

121C

Plate, Outside Skirt, (Diaphragm) (IM)

1607

24

1

2

2-3

3-up

121D

Plate, Inside Skirt, (Transversus Abdominis) (IM)

1612

25

1

3

3-4

4-up

123

Short Ribs

1599

25

2

3

3-4

4-5

5-

up

123A

Short Plate, Short Ribs,Trimmed

1597

25

Amount as Specified

123B

Rib, Short Ribs,Trimmed

1602

26

Amount as Specified

123C

Rib, Short Ribs

1612

26

Amount as Specified

123D

Short Ribs, Boneless (IM)

1604

26

1

2

2-3

3-4

4-

up

124

Rib, Back Ribs

1182

26

Amount as Specified

124A

Rib, Rib Fingers, Boneless

1190

27

Amount as Specified

130

Chuck, Short Ribs

1124

27

2

3

3-4

4-5

5-

up

134

Beef Bones

1644

27

Amount as Specified

135

Diced Beef

1727

28

Amount as Specified

135A

Beef for Stewing

1742

28

Amount as Specified

135B

Beef for Kabobs

1724

28

Amount as Specified

136

Ground Beef

1653

29

Amount as Specified

136A

Ground Beef and Vegetable Protein Product

1704

29

Amount as Specified

136B

Beef Patty Mix

1705

30

Amount as Specified

136C

Beef Patty Mix, Lean

1706

30

Amount as Specified

137

Ground Beef, Special

1700

30

Amount as Specified

140

Hanging Tender

1435

31

Random

155

Hindquarter

1003

11

119-

-143

143-167

167-190

190

-up

158

Round, Primal

1439

31

59

71

71-83

83-95

95

-up

158A

Round, Diamond-Cut

1461

32

63

76

76-89

89-102

102

-up

159

Round, Primal, Boneless

1462

32

44

53

53-62

62-71

71

-up

160

Round, Shank Off, Partially Boneless

1440

32

47

57

57-67

67-76

76

-up

160B

Round, Heel and Shank Off, Semi-Boneless

1463

33

38

46

46-54

54-60

60

-up

161

Round, Shank Off, Boneless

1441

33

42

51

51-62

62-71

71

-up

161B

Round, Heel and Shank Off, Without Knuckle, Boneless

1478

33

30

37

37-44

44-51

51

-up

SUGGESTED

Weight Ranges (Pounds)

ITEM

PRODUCT NAME

UPC NO.

PG.

A

B

C

D

163

Round, Shank Off, 3-Way, Boneless

1442

33

41-50

50-58

58-66

66-

up

166A

Round, Rump Partially Removed, Shank Off

1491

33

44-52

52-61

61-70

70-

up

166B

Round, Rump and Shank Partially Off, Handle On

1493

34

44-52

52-61

61-70

70-

up

167

Round, Knuckle (Tip )

1525

34

8-9

9-11

11-13

13

up

167A

Round, Knuckle (Tip), Peeled

1526

35

7-8

8-10

10-12

12

up

167D

Round, Knuckle (Tip), Peeled, 2-Piece

1578

35

5-7

7-9

9-12

12

up

167E

Round, Knuckle (Tip), Center Roast (IM)

1549

35

Under 2

2-up

167F

Round, Knuckle (Tip), Side Roast (IM)

1463

35

Under 2

2-up

168

Round, Top (Inside), Untrimmed

1453

36

14-17

17-20

20-23

23

up

169

Round, Top (Inside)

1455

36

14-17

17-20

20-23

23

up

169A

Round, Top (Inside), Cap Off

1454

36

12-15

15-18

18-20

20

up

169B

Round, Top (Inside), Cap (IM)

1461

36

1-2

2-3

3-up

169C

Round,Top (Inside), Side (IM)

1571

37

Under 1

1-up

169D

Round, Top (Inside), Soft Side Removed

1461

37

9-10

10-12

12-14

14

up

170

Round, Bottom (Gooseneck)

1443

37

18-23

23-27

27-31

31

up

170A

Round, Bottom (Gooseneck), Heel Out

1445

38

17-20

20-24

24-28

28

up

171B

Round, Outside Round (Flat)

1464

38

8-10

10-13

13-16

16

up

171C

Round, Eye of Round (IM)

1460

39

Under 3

3-5

5-up

171D

Round, Outside Round, Side Muscle Removed (IM)

1462

39

4-6

6-9

9-12

12

up

171E

Round, Outside Round, Side Roast (IM)

1463

39

2-3

3-5

5-7

7-

up

171F

Round, Bottom Round, Heel

1477

39

3-4

4-6

6-up

172

Loin, Full Loin,Trimmed

1270

40

30-37

37-45

45-52

52

up

172A

Loin, Full Loin, Diamond-Cut,Trimmed

1305

41

35-42

42-50

50-57

57

up

174

Loin, Short Loin, Short-Cut

1278

41

14-20

20-25

25-30

30

up

175

Loin, Strip Loin, Bone In

1285

42

11-14

14-18

18-22

22

up

176

Loin, Steak Tail

1415

43

0.6-0.75

0.75-0.9

0.9-1.00

1-

up

180

Loin, Strip Loin, Boneless

1286

43

8-10

10-12

12-14

14

up

181

Loin, Sirloin

1282

44

16-19

19-24

24-28

28

up

181A

Loin, Top Sirloin, Bone In

1303

44

11-14

14-17

17-20

20

up

SUGGESTED UPC NO.

Weight Ranges (Pounds)

ITEM

PRODUCT NAME

PG.

A

B

C

D

184

Loin,Top Sirloin Butt, Boneless

1298

44

8-10

10-12

12-14

14-up

184A

Loin,Top Sirloin Butt, Semi Center-Cut, Boneless

1306

45

7-9

9-11

11-13

13-up

184B

Loin, Top Sirloin Butt, Center-Cut,

1313

45

9-11

11-up

Boneless, Cap Off (IM)

5-7

7-9

184D

Loin, Top Sirloin, Cap (IM)

1300

45

1-2

2-3

3-4

4-up

184E

Loin, Top Sirloin Butt, Boneless, 2-Piece

1299

45

8-9

9-11

11-13

13-up

184F

Loin, Top Sirloin Butt, Center-Cut,

1428

45

7-8

8-10

10-up

Boneless, Seamed, 2-Piece

6-7

185

Loin, Bottom Sirloin Butt, Boneless

1274

46

5-6

6-7

7-8

8-up

185A

Loin, Bottom Sirloin Butt, Flap,

1302

46

1-3

3-up

Boneless (IM)

185B

Loin, Bottom Sirloin Butt, Ball Tip, Boneless

1307

46

1.5-3

3-up

185C

Loin, Bottom Sirloin Butt,Tri-Tip,

1429

47

1.5-3

3-up

Boneless (IM)

185D

Loin, Bottom Sirloin Butt,Tri-Tip, Boneless, Defatted (IM)

1430

47

1.5-3

3-up

189

Loin,Tenderloin, Full

1293

47

4-5

5-6

6-7

7-up

189A

Loin,Tenderloin, Full, Side Muscle On, Defatted

1387

48

3-4

4-5

5-6

6-up

190

Loin,Tenderloin, Full, Side Muscle Off, Defatted

1394

48

2-3

3-4

4-up

190A

Loin,Tenderloin, Full, Side Muscle Off, Skinned

1387

48

2-3

3-4

4-up

191

Loin,Tenderloin, Butt

1295

49

1-2

2-3

3-4

4-up

191A

Loin,Tenderloin, Butt, Defatted

1296

49

1-2

2-3

3-4

4-up

191B

Loin,Tenderloin, Butt, Skinned

1297

49

Under 2

2-3

3-up

192

Loin,Tenderloin, Short

1386

50

2-3

3-4

4-up

192A

Loin,Tenderloin Tails

1394

50

Amount as Specified

193

Flank, Flank Steak (IM)

1581

50

Under 1

1-2

2-up

Purchaser Specified Options (PSO)

Purchasers may specify a number of different options on the products they wish to purchase. These options (PSO) include, among others, quality grade, yield grade, state of refrigeration, fat limitation measurements, and processing instructions. Items listed in the text may also include specific requirements in the Item Description of the product, and/or offer a range of PSO choices. Some of these options are explained in more detail in the Introductory Section at the front of The Meat Buyer's Guide, or later in this section, or in the appropriate Item Description. Purchasers who have special needs or specifications should contact their suppliers.

State of Refrigeration

A

28°F (-2.2°C)

FRESH

or higher

B

28°F (-2.2°C)

FROZEN

or lower

C

0°F (-17.8°C)

PSO

or lower

Product may be ordered fresh or frozen. The term fresh chilled is used by the USDA Agricultural Marketing Service to describe product that has not been previously frozen.

Grade

Purchasers may request a specific quality or yield grade, or a combination of quality and yield grade, or make their beef purchase without stipulating any grade whatsoever. Descriptions of beef quality and yield grades, beef marbling pictures, an explanation of the available grading options, and the labeling requirements that apply to identify the product, package, or container appear in the front section of this guide. Beef quality grades are officially determined by the Meat Grading and Certification Branch of the USDA Agricultural Marketing Service.

Fat Limitation Options (FLO)

Carcasses and Quarters

The purchaser shall specify yield grade and/or maximum average thickness of surface fat.

Cuts and Roasts

The purchaser shall specify one of the following maximum average thicknesses of surface fat unless definite fat limitations are indicated in the detailed Item Descriptions.

Cuts and Roasts

Option No.

Maximum Average Thickness

Maximum at Any One Point

1

0.75 inch (19 mm) "Commodity trim"

1.0 inch (2.5 cm)

2

0.25 inch (6 mm)

0.50 inch (13 mm)

3

0.125 inch (3 mm)

0.25 inch (6 mm)

4

Practically Free (75 percent lean/seam surface exposed)

0.125 inch (3 mm)

5

Peeled/Denuded* (remaining fat shall not exceed 1.0 inch (2.5 cm) in the longest dimension and/or 0.125 inch (3 mm) in thickness)

0.125 inch (3 mm)

6

Peeled/Denuded, Surface Membrane Removed** (90 percent lean exposed)

0.125 inch (3mm)

*/** —see page xx for definition

NOTE: When average fat thicknesses are specified in Item Descriptions, the appropriate "Maximum at Any One Point" limitation shall apply.

Information on Beef muscle nomenclature may be found on the University of Nebraska website at: http://www.bouine.unl.edu/bovine3D/eng/index.jsp

Beef Carcass

The carcass shall consist of two matched sides, each consisting of a forequarter and a hindquarter.The sides shall be produced by splitting the carcass down the back exposing the spinal groove at least 75 percent of the length of either side. No more than a minor amount of major muscles shall be removed from either side. The forequarters and hindquarters are produced by completely or partially separating the quarters from the carcass by a cut following the natural curvature between the 12 th and 13 th ribs. The diaphragm may be excluded; however, if present, it shall be firmly attached and the membranous portion shall be trimmed close to the lean. The thymus gland and heart fat shall be closely trimmed and excluded. Purchasers for export may request that carcasses be separated differently.

Beef Side

This item is as described in Item No. 100, except the side is one matched forequarter and hindquarter. The side shall be trimmed as described in Item No. 100.

Beef Forequarter

The beef forequarter is the anterior portion of the side after severance from the hindquarter as described in Item No. 100. The forequarter shall be trimmed as described in Item No. 100.

Beef Hindquarter

The hindquarter is the posterior portion of the side after severance from the forequarter as described in Item No. 100.

Beef Rib, Primal

The primal rib is that portion of the forequarter remaining after excluding the cross-cut chuck and short plate and shall contain seven ribs (6th to 12th inclusive). The posterior tip of the blade bone (scapula), and the thoracic vertebrae remain attached to the ribs. The loin end shall follow the natural curvature of the 12th rib. The chuck is excluded by a straight cut between the 5th and 6th ribs. The short plate is excluded by a straight cut that is ventral to, but not more than 6.0 inches (15.0 cm) from, the longissimus dorsi at the loin end, to a point on the chuck end ventral to, but not more than 10.0 inches (25.4 cm) from, the longissimus dorsi. The diaphragm and fat on the ventral surface of the vertebrae shall be excluded.

Beef Rib, Oven-Prepared

This item is prepared as described in Item No. 103, except the short plate shall be excluded by a straight cut that is ventral to, but not more than 3.0 inches (7.5 cm) from, the longissimus dorsi at the loin end, to a point on the chuck end ventral to, but not more than 4.0 inches (10.0 cm) from, the longissimus dorsi. The chine bone shall be excluded so that the lean is exposed between the ribs and the feather bone and vertebrae junctures, leaving the feather bones attached. The blade bone and related cartilage shall be excluded.

Beef Rib, Roast-Ready

This item is prepared from a rib item meeting the end requirements of Item No. 107. In addition, the backstrap, latissimus dorsi, infraspinatus, subscapularis, rhomboideus, and trapezius shall be excluded. The exterior fat cover that had been over the latissimus dorsi and trapezius may be separated from the rib to accommodate removal of the backstrap and then returned to its original position. The fat cover shall be trimmed even with the short plate side and shall not have holes larger than 2.0 square inches (12.9 sq cm) or exceed 1.0 inch (2.5 cm) in depth at any point. The rib shall be netted or tied.

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