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 Common Names: Oven Ready Rib, Common Names: Boneless Blade, Bottom Blade
Primary Muscle Composition: Vastus intermedius, Vastus lateralis, dorsi, Multifidi dorsi, Gluteus medius, Bone-in Lip-on Rib, FCO Rib (fat cap off) Primary Muscle Composition:
Vastus medialis, Rectus femoris, Tensor fasciae latae Longissimus costarum, Intercostales Primary Muscle Composition: Longissimus dorsi, Spinalis dorsi, Subscapularis,
externus and internus Longissimus dorsi, Longissimus costarum, Rhomboideus, Complexus, Serratus ventralis,
Points Requiring Specification:
Points Requiring Specification: Spinalis dorsi, Complexus, Multifidi dorsi, Serratus dorsalis, Longissimus costarum,
Flank cap muscle (tensor fasciae latae) Internal/external intercostal Internal intercostal
retained or removed Tail length
Removal or retention of Points Requiring Specifications: Rib, Export Style Points Requiring Specification:
Removal or retention of exterior fat and
Knuckle, Peeled rib finger meat (intercostals) Strip Loin Removal or retention Width: distance of cutting Chuck Roll
membrane (denuded)
Removal or retention of back of cap (trapezius and line from ventral edge
strap (supraspinous ligament) latissimus dorsi)
Removal or retention of Tail length from the eye
Eye of Round chain meat (mulifidi) muscle (longissimus dorsi)
Removal or retention
Rib Eye, Lip-on
Chuck Tender
Removal or retention of exterior
Primary Muscle Composition: of rib finger meat
fat and membrane (denuded) Common Names: Mock Tender,
Semitendinosus (intercostals)
Fat cover Scotch Tender, Top Blade
Points Requiring Specification: Strip Loin,
Fat cover
Weight range Denuded Primary Muscle Composition:
Removal or retention Weight range Rib Eye Roll Supraspinatus
of exterior fat and Eye of Round
membrane (denuded) Points Requiring Specification:
Fat cover Removal or retention
Eye of Round, Denuded Tenderloin Blade Meat of connective tissue cover
Chuck Tender
Common Names: PSMO Packaging requirements
Common Names: Lifter Meat, False Lean,Wedge Meat, Cap Meat
Primary Muscle Composition:
Primary Muscle Composition: Latissimus dorsi
Psoas major, Psoas minor, Iliacus
Outside Round Gooseneck Points Requiring Specification:
Points Requiring Specification:
Removal or retention of fat and
Common Names: Bottom Round Gooseneck, Silverside
Primary Muscle Composition: Semitendinosus, Biceps femoris,
Removal or retention of
side seam (psoas minor)
Tenderloin,
Side Seam On
membrane (denuded) Flat Iron
Fat cover Blade Meat Common Names: Top Blade, Oyster Blade
Gasrocnemius, Superficial digital flexor. Removal or retention of
May contain the gluteus medius, gluteus wedge fat and/or fat cover removed Primary Muscle Composition: Infraspinatus
accessorius, and gluteus profundus. Removal or retention of Points Requiring Specification:
Points Requiring Specification:
Outside Round
membrane and/or silver skin
Weight range
Tenderloin,
Side Seam Off
Back Ribs Tail length at scapular end
Removal of the heel Removal or retention of
Primary Muscle Composition: Intercostales externus
Achilles tendon retained Gooseneck bone skin (periosteum)
and internus and may include ribs 6 through 12
or removed Removal or retention of
Points Requiring Specification:
Fat cover the central tendon Flat Iron
Top Sirloin Removal or retention of the serous
membrane (peritoneum) Packaging requirements Flat Iron, Denuded
Common Names: Top Butt, Rump Heart
Removal or retention of button bones
Primary Muscle Composition: Back Ribs
(cartilage of spinous processes)
Outside Flat Gluteus medius, Longissimus dorsi, Biceps femoris,
Gluteus accessorius, Gluteus profundus,
Common Name: Bottom Round, Bottom Flat
Primary Muscle Composition: Biceps femoris.
Tensor fasciae latae Shoulder Clod
May contain the gluteus medius, gluteus Points Requiring Specification: Short Ribs Common Names: Long Cut Clod, Short Cut Clod,
accessorius, and gluteus profundus. Heavy connective tissue removed Top Sirloin Primary Muscle Composition: Serratus ventralis, Latissimus dorsi, Clod Heart, Boneless Cross Rib
Points Requiring Specification: Removal or retention of the cap (biceps femoris) Intercostales externus and internus and may include ribs 6 through 12 Primary Muscle Composition: Deltoideus,
Removal or retention of exterior fat Points Requiring Specification: Teres major, Triceps brachii capat group:
Removal or retention of exterior
and membrane (denuded) longum, mediale, laterale, infraspinatus
fat and membrane (denuded) Rib number requirement
Removal or retention of the strap Portion of the tensor fasciae latae retained Rib length requirement Points Requiring Specification:
(sacrosiatic ligament) Fat cover Fat cover Short Ribs Long cut or short cut Short Cut
Outside Flat Top Sirloin,
Removal or retention of the silver skin Weight range Cap Removed Removal or retention of clod tender (teres major) Shoulder Clod
(heavy connective tissue) Removal or retention of flat iron (infraspinatus)
Fat cover Fat cover

Top Sirloin Cap

Common Names: Culotte, Rump Cap
Primary Muscle Composition: Biceps femoris
BRISKET/SHANK
Outside Flat, Denuded Outside Flat, Strap-off Outside Flat, Silverside-off
Points Requiring Specification:
Clod Tender
Removal of silver skin Brisket Common Names: Shoulder Tender,
Shoulder Petite Tender
Inside Round Removal or retention of exterior fat
and membrane (denuded)
Primary Muscle Composition:
Deep pectoral, Serratus ventralis,
Primary Muscle Composition:
Teres major
Common Names: Top Round, Topside Cutaneus trunci, Intercostals
Fat cover
Primary Muscle Composition: Points Requiring Specification:
Packaging requirements Top Sirloin Cap Points Requiring Specification:
Semimembranosus, Gracilis, Adductor femoris, Removal or retention of fat
Removal or retention of fat and other tissue Brisket,
Pectineus, Sartorius, Obturator externus/internus. and other tissue (denuded) Shoulder Clod
May contain the iliopsoas. Removal or retention of cutaneus trunci Boneless Tender
Packaging requirements
Removal or retention of rib
Points Requiring Specification:
Removal or retention of exterior
Bottom Sirloin Tri Tip finger meat (intercostals)
Common Names: Triangle, Removal or retention of deckle
fat and membrane (denuded) Inside Round Knuckle Cap, Rump Tail (pectoralis profundi)
Brisket Flat,
Removal or retention of
cap muscle (gracilis) Primary Muscle Composition: Fat cover Boneless Pectoral
Tensor fasciae latae
Removal or retention of the Bottom Sirloin Primary Muscle Composition: Pectoralis profundus
pectineus and/or sartorius Points Requiring Specification: Tri Tip Points Requiring Specification:
Fat cover Removal or retention of fat
and membrane (denuded)
Shank Removal or retention of fat and
Inside Round, Common Names: Shin, Shin Meat, Shin Shank other tissue (denuded)
Denuded Fat cover Bottom Sirloin
Primary Muscle Composition: See Commercial Beef Utilization Manual Packaging requirements
Packaging requirements Tri Tip, Peeled Pectoral
Points Requiring Specification:
Removal or retention of connective
tissue and/or skin

FLANK/PLATE Bottom Sirloin Flap

Common Names: Steak Tails
Removal or retention of sinews
and/or tendons
Fore shin or hind shin only
Chuck Short Ribs
Common Names: Chuck Flap (boneless), Chuck Flat (boneless),
Chuck Meat Square (boneless)
Primary Muscle Composition: Obliquus externus abdominis, Specific muscle group requirements Hind Shank, Boneless Fore Shank, Boneless
Primary Muscle Composition: Serratus ventralis,
Obliquus internus abdominis, Transversus abdominis
Short Plate Points Requiring Specification:
Pectoralis superficialis, Scalenus dorsalis, Intercostals
and may include ribs 2 through 5
Primary Muscle Composition: Cutaneus trunci,
Obliquus externus abdominis, Intercostals,
Removal or retention of heavy
connective tissue
Gambrel Cord Points Requiring Specification:
Chuck Short Ribs
Transversus abdominis, Rectus abdominis Common Names: Removal or retention of ribs
Removal or retention of fat and
Points Requiring Specification: Achilles Tendon, Carriage Tendon, Calcaneal Tendon Rib number requirement
membrane (denuded)
Removal or retention of rib Removal or retention of silver tissue Bottom Sirloin Flap Strong yellowish color tendon which extends Rib length requirement
finger meat (intercostals) from within the shank of the round to the hock Gambrel Cord Fat cover
Removal or retention of diaphragm
Removal or retention of inside skirt Short Plate,
Fat cover Boneless

BONE STRUCTURE NOMENCLATURE MATURE CATTLE QUALITY GRADES

Flank Steak
Primary Muscle Composition: Rectus abdominis
HIND QUARTER FRONT QUARTER Grade D1 D2 D3 D4
Points Requiring Specification:
Maturity (Age) Mature Mature Mature Mature
Removal or retention of serous
membrane and/or connective tissue HIP SIRLOIN/LOIN RIB CHUCK Muscling Excellent Medium to N/A N/A
Packaging requirements 10 16 20 excellent
1
Flank Steak 15 2 21
11 12 3 2 1 Fat Colour Firm, white White to N/A N/A
3
5 4
10 9 8 7 6 4 and Texture or amber yellow
11 5
Inside Skirt 6 5 4 3 2 1 13 12 17 18 7 6
Fat Measure < 15 mm < 15 mm < 15 mm 15 mm (0.6 in.)
Primary Muscle Composition: Transversus abdominis
9 (0.6 in.) (0.6 in.) (0.6 in.) or more
14 19
Points Requiring Specification: 13
Hindquarter and/or navel 8
end portion included Interpreting
7 28 27 A
Removal or retention
2 13 12 11 10 9 8 7 6 5 4 3 2 1
the Guide
of membrane 6
Packaging requirements Inside Skirt 1 4
22 A. Carcass Primal
3 and Graphic B C
5
B. Item and
Outside Skirt Description

Common Name: Thin Skirt

Primary Muscle Composition:
DORSAL 26
C. Carcass
Schematic E
24 D
Costal muscular portion of the diaphragm D. Photograph
CRANIAL
CA U A L

and Item
Points Requiring Specification:
ANATOMICAL Specification
D

Hindquarter and/or navel

25
23
end portion included GUIDE E. Anatomical
Orientation
Removal or retention of membrane
Packaging requirements Outside Skirt
VEN
TRAL
FLANK/PLATE BRISKET/SHANK
3D orientation of item in the carcass.
Hanging Tender
Common Name: Thick Skirt, Hanger Steak
1. Hock Bones 6. Round Bone (femur) 11. Sacrum 14. Transverse Process of 17. Blade Bone Cartilage 21. Atlas Bone 25. Breast Bone Specified Risk Materials in Canada and the U.S. b d
Primary Muscle Composition: (sacral vertebrae – 5 bones) Lumbar Vertebrae (first cervical vertebrae) (sternum)
2. Gambrel Cord (tendon of 7. Ball of Femur 18. Ridge of Blade Bones
Lumbar portion of the diaphragm
gastronemius – calcaneal 12. Loin Bones 15. Feather Bones (spine of the scapula) 22. Arm Bone (humerus) 26. Rib Cartilages
a. Intestine – Distal Ileum (all ages)
a c
8. Protuberance of Femur b. Spinal Cord and Dorsal Root Ganglia (30 months and older)
Points Requiring Specification: tendon or achilles tendon). (lumbar vertebrae – 6 bones) (split dorsal processes of (costal cartilages)
19. Blade Bone 23. Fore Shank Bones
Removal or retention 9. Pelvic Bone the thoracic vertebrae) c. Tonsils (30 months and older)
3. Hind Shank (tibia) 13. Chine Bones (scapula) (ulna, radius) 27. Chuck/Rib break
of membrane 10. Tail Bones (the split bodies of cervical, 16. Back Bones between rib 5 and 6 d. Skull/Eyes/Brain and Trigeminal Ganglia (30 months and older)
4. Stifle Joint 20. Neck Bones 24. Elbow
(caudal vertebrae – thoracic, lumbar and (thoracic vertebrae –
Packaging requirements Hanging Tender (cervical vertebrae – (olecranon process 28. Rib/Loin break Specified risk materials (SRM’s), with the exception of the skull, are tissues that, in BSE-infected cattle, have been shown to contain the
5. Knee Cap (patella) 2 bones) sacral vertebrae) 13 bones)
7 bones) of the ulna) between rib 12 and 13 infective agent and transmit the disease. The removal of SRM’s is required by law in Canada and the United States.

Boneless Boneless Trimmings Boneless Trimmings Boneless Trimmings Boneless Round Boneless Sirloin Boneless Rib Boneless Chuck Boneless Shank Caul Fat
Trimmings 95% Lean 85% Lean 60% Lean Trimmings Trimmings Trimmings Trimmings Trimmings
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 Boneless Trimmings Boneless Trimmings Boneless Trimmings 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.
intercostals meats
Minimum/maximum piece size 90% Lean 65% Lean 50% Lean Hip Group Includes: Inside Round, Sirloin Group Includes: Top Sirloin Rib Group Includes: Rib, Blade Meat, Chuck Group Includes: Blade, Clod, Shank Group Includes: Front Shank, Caul Fat Group Includes: Heart Fat,
requirements Outside Round, Eye of Round, Butt, Bottom Sirloin Tri-tip, Bottom Rib Finger Meat (intercostals) and Neck, Shoulder, Chuck Ribs Hind Shank, Heel Muscle Caul Fat and Kidney Fat
Meat block type, origin and Sirloin Tip and Heel of Round Sirloin Ball Tip and Bottom Sirloin Flap Short Rib (gastrocnemius), Conical Muscle
Points Requiring Specification: Common Names: Cod Fat, Kidney Fat
composition; OTM (beef derived (biceps brachii) and associated
Points Requiring Specification: Points Requiring Specification: Points Requiring Specification: Lean point requirement
from cattle over thirty months of muscles from the humerus
age), UTM (beef derived from cattle Lean point requirement Lean point requirement Lean point requirement Visual lean (VL) or chemical lean
Points Requiring Specification:
under thirty months of age), bull Visual lean (VL) or chemical lean Visual lean (VL) or chemical lean Visual lean (VL) or chemical lean (CL) lean point determination
meat or offshore/import content. (CL) lean point determination (CL) lean point determination (CL) lean point determination Lean point requirement
Primal cuts to be included
Primal cuts to be included Primal cuts to be included Primal cuts to be included Visual lean (VL) or chemical lean
Inclusion of cutaneous trunci,
(CL) lean point determination
Minimum/maximum piece size Minimum/maximum piece size Inclusion of cutaneous trunci, diaphragm and/or serous
requirements requirements diaphragm and/or serous membrane (peritoneum) Removal or retention of
membrane (peritoneum) connective tissue and/or skin
Minimum/maximum piece size
Ground Beef Extra Lean Lean Medium Regular Minimum/maximum piece size requirements Removal or retention of sinews
and/or tendons
requirements
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 Disclaimer: This information has been compiled from sources and documents believed to be reliable. The accuracy of the
particle size) information presented is not guaranteed, nor is any responsibility assumed or implied by the Beef Information Centre and
Specific primal cuts and associated Maximum fat Maximum fat Maximum fat Maximum fat their partners for any damages or loss resulting from inaccuracies or omissions.
trimmings to be included content 10% content 17% content 23% content 30%
© Beef Information Centre, 2005. Printed in Canada.
Meat block type, origin and composition; Minimum lean Minimum lean Minimum lean Minimum lean
OTM (beef derived from cattle over point 90% point 83% point 77% point 70%
thirty months of age), UTM (beef derived chemical lean chemical lean chemical lean chemical lean
from cattle under thirty months of age),
bull meat or offshore/import content.
Packaging requirements
w w w. c a n a d i a n b e e f . i n f o
CAN/US 03/05 10M