Beef
CHUCK

CHUCK ROLL
- Quality grade
- Different arm length portion exclusions – ventral cut
- Removal of Subscapularis

CHUCK EYE
- Quality grade
- Thickness or portion weight
- Tied or netted
- Longissimus dorsi muscle must be on one side of the steak

COUNTRY STYLE RIBS
- Quality grade
- Portion weight

BEEF ROAST
- Tied or netted
- Should be practically free of fat

DENVER STEAK
- Quality grade
- Thickness (optimal thickness 3/4″)
- Removal of connective tissue – denuded
- Benefits from tenderization
- Recommend 21 day aging

SHOULDER CLOD
- Quality grade
- Long or short cut
- Removal of Teres major
- Removal of lnfraspinatus

FLAT IRON STEAK
- Quality grade
- Removal of internal and external connective tissue – denuded
- Portion weight

RANCH STEAK
- Quality grade
- Removal of connective tissue – denuded
- Removal of elbow tendon
- Thickness or portion weight
RIB

RIB ROAST
- Quality grade
- Fat cover
- Weight range
- No surface fat present
- Length of tail (lip)
- Never tied or netted

RIB STEAK
- Quality grade
- Thickness or portion weight
- Thickness of surface fat
- Length of tail (lip)

COWBOY STEAK
- Quality grade
- Thickness or portion weight
- Thickness of surface fat
- Length of bone

RIBEYE BONELESS
- Quality grade
- Fat cover
- Length of tail (lip)
- Weight range
- Tied or netted

RIBEYE CAP
- Quality grade
- Portion weight
- Removal of connective tissue

RIBEYE STEAK
- Quality grade
- Thickness or portion weight
- Thickness of surface fat
- Length of tail (lip)

RIBEYE ROLL STEAK
- Quality grade
- Thickness or portion weight
- Thickness of surface fat
- Removal of the tail (lip)

BACK RIBS
- Chine and thoracic vertebrae removed
- Whole or half
- Portioned by number of rib bones

SHORT LOIN
- Quality grade
- Length of tail
- Thickness of surface fat
- Weight range

PORTERHOUSE STEAK
- Quality grade
- Thickness or portion weight
- Thickness of surface fat
- Tail length

T-BONE STEAK
- Quality grade
- Thickness or portion weight
- Thickness of surface fat
- Tail length

STRIP LOIN
- Quality grade
- Length of tail
- Thickness of surface fat
- Weight range

STRIP STEAK
- Quality grade
- Thickness or portion weight
- Thickness of surface fat
- Tail length

WHOLE TENDERLOIN
- Quality grade
- Removal of connective tissue – denuded
- Weight range
SIRLOIN

TOP SIRLOIN
- Quality grade
- Thickness of surface fat
- Weight range

TOP SIRLOIN STEAK
- Quality grade
- Thickness or portion weight
- Thickness of surface fat

TOP SIRLOIN FILLET
- Quality grade
- Thickness or portion weight
- Tied or netted

SIRLOIN CAP
- Quality grade
- Thickness of surface fat
- Portion weight

TRI-TIP
- Quality grade
- Removal of fat
- Removal of connective tissue – denuded
- Weight

COULOTTE STEAK
- Quality grade
- Removal of fat
- Removal of connective tissue – denuded
- Thickness of surface fat
- Cut against the direction of the muscle fiber
- Thickness or portion weight

PETITE SIRLOIN STEAK
- Quality grade
- Removal of fat
- Removal of connective tissue – denuded
- Thickness of surface fat
- Thickness or portion weight
- Benefits from tenderization
ROUND

STEAMSHIP ROUND
- Quality grade
- Removal of shank meat
- Thickness of surface fat
- Portion weight 30 to 50 pounds

TOP ROUND
- Quality grade
- Thickness of surface fat

TOP ROUND STEAK
- Quality grade
- Removal of heavy connective tissue
- Removal of cap (Graci/is)
- Removal of soft side muscles (Pectineus and Sartorius)
- Thickness or portion weight
- Benefits from tenderization

OUTSIDE ROUND
- Quality grade
- Removal of heavy connective tissue
- Benefits from tenderization

TOP ROUND CAP STEAK
- Quality grade
- Thickness of surface fat
- Removal of surface fat
- Removal of connective tissue
- Weight
- Benefits from tenderization

SIRLOIN TIP (KNUCKLE)
- Quality grade
- Removal of fat (peeled)
- Whole or split
BRISKET

WHOLE BRISKET
- Quality grade
- Removal of brisket point
- Removal of surface fat
- Removal of connective tissue – denuded
PLATE

SHORT RIBS
- Quality grade
- Thickness of surface fat
- Specify “Flanken Style” for portions cut at right angle to rib bones
- Specify width of cut
- Specify number of ribs per portion

OUTSIDE SKIRT STEAK
- Quality grade
- Removal of the membrane – skinned
- Removal of surface fat
- Portion by weight
- Benefits from tenderization

INSIDE SKIRT STEAK
- Quality grade
- Removal of the membrane – skinned
- Removal of surface fat
- Portion by weight
- Benefits from tenderization
FLANK

FLANK STEAK
- Quality grade
- Removal of the membrane – skinned
- Removal of surface fat
- Portion by weight
- Benefits from tenderization

HANGER STEAK
- Quality grade
- Removal of fat
- Removal of connective tissue – denuded
- Cut against the direction of the muscle fibers
- Whole or portion by weight

GROUND BEEF
- Style 1: Ground Beef,Special
- Style 2: Ground Beef,Chuck
- Style 3: Ground Beef, Round
- Style 4: Ground Beef, Sirloin