CHUCK

RIB
LOIN
SIRLOIN ROUND
BEEF CUTS
BRISKET
PLATE FLANK FOR FOODSERVICE

CHUCK RIB LOIN SIRLOIN ROUND

CHUCK ROLL RIB SHORT LOIN TOP SIRLOIN STEAMSHIP ROUND
116A Beef Chuck, Chuck Roll 109E Beef Rib, Ribeye Roll, Lip-On, Bone In (Export Style) 174 Beef Loin, Short Loin, Short-Cut 184 Beef Loin, Top Sirloin Butt, Boneless 166B Beef Round, Rump and Shank
ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS Partially O, Handle On
• Dierent arm length portion • Fat cover • Length of tail • Thickness of surface fat ORDER SPECIFICATIONS
exclusions - ventral cut • Weight range • Thickness of surface fat • Weight range • Removal of shank meat
• Removal of Subscapularis • No surface fat present • Weight range • Thickness of surface fat
• Length of tail (lip) • Portion weight: 30 to 50 pounds
• Never tied or netted

TOP SIRLOIN STEAK

PORTERHOUSE STEAK
CHUCK EYE (DELMONICO) STEAK 1184 Beef Loin, Top Sirloin Butt Steak, Boneless
1173 Beef Loin, Porterhouse Steak
1116D PSO:1 Beef Chuck, Chuck Eye Roll Steak, Boneless RIB STEAK ORDER SPECIFICATIONS
ORDER SPECIFICATIONS TOP ROUND
ORDER SPECIFICATIONS 1103 Beef Rib, Rib Steak, Bone In • Thickness or portion weight
169 Beef Round, Top (Inside)
• Thickness or portion weight • Thickness of surface fat
• Prepared from item 116D ORDER SPECIFICATIONS
• Thickness or portion weight
• Thickness of surface fat • Specify 1184B to purchase ORDER SPECIFICATIONS
• Thickness or portion weight • Tail length
• Tied or netted center-cut (Cap off ) • Thickness of surface fat
• Thickness of surface fat
• Longissimus dorsi muscle • Specify 169A to purchase
• Length of tail (lip)
must be on one side of the steak without cap or
soft side attached
• Specify 169D to purchase with cap
and without the soft side
T-BONE STEAK • Whole or cut into two equal sections
COUNTRY-STYLE RIBS 1174 Beef Loin, T-Bone Steak
COWBOY STEAK TOP SIRLOIN FILET
1116D PSO:2 Beef Chuck, Chuck Eye Roll Steak, Boneless
1103B Beef Rib, Rib Steak, Frenched, Bone In ORDER SPECIFICATIONS 1184F Beef Loin, Top Sirloin Butt
ORDER SPECIFICATIONS • Thickness or portion weight Steak, Center-Cut, Seamed, Dorsal
• Prepared from item 116D ORDER SPECIFICATIONS
• Thickness of surface fat Side, Boneless
• Portion weight • Thickness or portion weight
• Tail length TOP ROUND STEAK
• Thickness of surface fat ORDER SPECIFICATIONS 1169 Beef Round, Top (Inside) Round Steak
• Length of bone • Thickness or portion weight
ORDER SPECIFICATIONS
• Tied or netted
• Removal of heavy
connective tissue
• Removal of cap
STRIP STEAK • Removal of soft side muscles
RIBEYE, LIP ON (Pectineus and Sartorius)
DENVER STEAK 1179 Beef Loin, Strip Loin Steak, Bone In
112A Beef Rib, Ribeye, Lip-On SIRLOIN CAP (COULOTTE ROAST) • Thickness or portion weight
1116G Beef Chuck, Under Blade, Center-Cut Steak ORDER SPECIFICATIONS • Benefits from tenderization
184D Beef Loin, Top Sirloin, Cap
ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Thickness or portion weight
• Prepared from item 116G • Fat cover • Thickness of surface fat ORDER SPECIFICATIONS
• Thickness (optimal thickness 3/4”) • Length of tail (lip) • Tail length • Removal of connective
• Removal of connective tissue – • Weight range • Specify 1179A tissue – denuded
• Thickness of surface fat
denuded • Tied or netted to purchase center-cut TOP ROUND CAP
• Benefits from tenderization • Portion weight
169B Beef Round, Top (Inside), Cap
• Recommend 21 day aging ORDER SPECIFICATIONS
• Thickness of surface fat
• Removal of surface fat
RIBEYE STEAK STRIP LOIN COULOTTE STEAK • Removal of connective tissue
1112A Beef Rib, Ribeye Steak, Lip-On, Boneless 180 Beef Loin, Strip Loin, Boneless 184D Beef Loin, Top Sirloin Cap Steak, Boneless • Weight
ORDER SPECIFICATIONS • Length of tail • Benefi ts from tenderization
ORDER SPECIFICATIONS
SHOULDER (CLOD) • Thickness or portion weight • Thickness of surface fat • Removal of fat
114 Beef Chuck, Shoulder Clod • Thickness of surface fat • Weight range • Removal of connective
ORDER SPECIFICATIONS • Length of tail (lip) tissue – denuded
• Long or short cut • Thickness of surface fat
• Removal of Teres major • Cut against the direction of OUTSIDE ROUND
the muscle fiber 171B Beef Round, Outside Round (Flat)
• Thickness or portion weight ORDER SPECIFICATIONS
STRIP STEAK, BONELESS • Removal of heavy
RIBEYE ROLL STEAK 1180 Beef Loin, Strip Loin Steak, Boneless connective tissue
1112 Beef Rib, Ribeye Roll Steak, Boneless ORDER SPECIFICATIONS • Specify 171D for removal
RANCH STEAK ORDER SPECIFICATIONS • Thickness or portion weight of side muscle
1114E PSO:1 Beef Shoulder, Arm Steak, Boneless • Thickness or portion weight • Thickness of surface fat PETITE SIRLOIN/BALL TIP STEAK • Specify 171G for rump portion only
1185B Beef Loin, Bottom Sirloin Butt, Ball Tip Steak
ORDER SPECIFICATIONS • Thickness of surface fat • Tail length • Benefits from tenderization
• Prepared from item 114E PSO:1 • Specify 1180A to ORDER SPECIFICATIONS
• Removal of connective purchase center-cut • Removal of fat
tissue – denuded • Removal of connective tissue – denuded
• Removal of elbow tendon • Thickness of surface fat
• Thickness or portion weight • Thickness or portion weight 185B EYE OF ROUND
• Specify 185B to purchase whole 171C Beef Round, Eye of Round
RIBEYE FILET STRIP FILET • Benefits from tenderization ORDER SPECIFICATIONS
1112C Beef Rib, Ribeye Steak 1180B Beef Loin, Strip Loin Steak, Split, Boneless
• Thickness of surface fat
ORDER SPECIFICATIONS ORDER SPECIFICATIONS
• Removal of heavy connective tissue
• Thickness or portion weight • Thickness or or portion
FLAT IRON • Thickness of surface fatal weight
• Benefi ts from tenderization
114D PSO:1 Beef Chuck, Shoulder (Clod), Top Blade TRI-TIP
• Thickness of surface fat 185D Beef Loin, Bottom Sirloin Butt, Tri-Tip, Defatted, Boneless
ORDER SPECIFICATIONS
• Removal of internal and external ORDER SPECIFICATIONS
connective tissue – denuded • Removal of fat SIRLOIN TIP (KNUCKLE)
• Specify 1114D PSO:1 for portions • Removal of connective 167A Beef Round, Sirloin Tip (Knuckle), Peeled
RIBEYE CAP ROLL tissue – denuded
• Portion weight ORDER SPECIFICATIONS
112D Beef Rib, Ribeye Cap WHOLE TENDERLOIN • Thickness of surface fat
• Removal of fat (peeled)
ORDER SPECIFICATIONS 190 Beef Loin, Tenderloin, Full, Side • Weight\
• Whole or split
• Portion weight Muscle O, Defatted
• Removal of connective tissue ORDER SPECIFICATIONS
• Specify 189B to purchase
PETITE TENDER side muscle on 1185D Beef Loin, Bottom Sirloin Butt, Tri-Tip Steak, Defatted
190A
114F PSO:1 Beef Chuck, Shoulder Tender • Specify 190A to purchase ORDER SPECIFICATIONS
ORDER SPECIFICATIONS skinned (denuded), side muscle • Removal of fat 1185D
• Removal of connective • Removal of connective tissue – • Removal of connective
tissue – denuded denuded tissue – denuded
• Specify 1114F for • Weight range • Specify 1185C to purchase
portioned medallions RIBEYE CAP STEAK with surface fat
1112D Beef Rib, Ribeye Cap Steak • Thickness of surface fat
ORDER SPECIFICATIONS • Thickness or portion weight
• Portion weight • Cut against the direction of the muscle fiber
• Removal of connective tissue TENDERLOIN STEAK (FILET MIGNON)
CHUCK EYE ROLL • Also known as Spinalis dorsi 1190A Beef Loin, Tenderloin Steak, Side Muscle O, Skinned
116D Beef Chuck, Chuck Eye Roll • Specify 1189A to purchase
ORDER SPECIFICATIONS defatted, side muscle on
SIRLOIN BAVETTE
• Tied or netted • Specify 1190 to purchase
185A Beef Loin, Bottom Sirloin Butt, Flap, Boneless
• Should be practically free of fat defatted, side muscle
BACK RIBS • Thickness or portion weight ORDER SPECIFICATIONS
124 Beef Rib, Back Ribs • Removal of fat
• Removal of connective
ORDER SPECIFICATIONS
tissue – denuded
• Chine and thoracic
• Cut against the direction of
vertebrae removed
the muscle fiber
• Whole or half
• Specify 1185A to portion
• Portioned by number of rib bones
• Benefi ts from tenderization

BRISKET SHORT RIBS PLATE FLANK/MISC.

WHOLE BRISKET SHORT RIBS OUTSIDE SKIRT STEAK FLANK STEAK CUBED STEAK
120 Beef Brisket, Deckle-O, Boneless 123 Beef Short Ribs 121C Beef Plate, Outside Skirt 193 Beef Flank, Flank Steak 1100 Cube Steak; Minute Steak; Swiss Steak
ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS
• Removal of brisket point • Specify raw material source: • Removal of the • Removal of the membrane – • Specify raw material source
• Removal of surface fat 123A, 123B, 123C or 130 membrane – skinned skinned • Portion Weight
• Removal of connective • Specify 123D or 130A to • Removal of surface fat • Removal of surface fat
tissue – denuded purchase boneless • Portion by weight • Portion by weight
• Specify 120A to purchase Flat Cut • Thickness of surface fat • Benefi ts from tenderization
• Specify 120B to purchase Point Cut • Specify “Flanken Style” for portions cut
at right angle to rib bones
• Specify width of cut GROUND BEEF
• Specify number of ribs per portion 137 Ground Beef, Special
ORDER BY SPECIFIC PRIMAL PORTIONS
INSIDE SKIRT STEAK HANGER STEAK Style 1: Ground Beef, Special
121D Beef Plate, Inside Skirt 140 Beef, Hanging Tender Style 2: Ground Beef, Chuck
• Removal of the ORDER SPECIFICATIONS Style 3: Ground Beef, Round
membrane – skinned • Removal of fat Style 4: Ground Beef, Sirloin
• Removal of surface fat • Removal of connective tissue –
• Portion by weight denuded
• Benefi ts from tenderization • Cut against the direction of the
muscle fiber
• Whole or portion by weight
• Specify 1140 for portions

Fore more information, visit

www.beefitswhatsfordinner.com/foodservice © 2021 Cattlemen’s Beef Board and the National Cattlemen’s Beef Association. #041421-06