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Beef Chart CANADA
Beef Chart CANADA
and Item
Points Requiring Specification:
ANATOMICAL Specification
D
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