Canadian Beef Merchandising Guide

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9/12/05
8:32 AM
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C ANADIAN B EEF M ERCHANDISING G UIDE
ROUND
LOIN
RIB
CHUCK
Sirloin Tip
Bottom Sirloin Tri-Tip
Rib
Shoulder
Sirloin Tip
Quick Roast
Sirloin Tip
Sirloin Tip
Rotisserie Roast
Bottom Sirloin
Tri-Tip Quick Roast
Bottom Sirloin
Tri-Tip Oven Roast
Tri-Tip
Sirloin Tip Oven Roast
Bottom Sirloin
Tri-Tip Grilling
Steak
Bottom Sirloin
Tri-Tip Grilling
Medallion
Sirloin Tip Eye
Sirloin Tip
Fast-Fry Steak
Pectoral
Sirloin Tip
Marinating Medallion
Sirloin Tip
Marinating Steak
Eye of Round
Bottom Sirloin
Tip Fast-Fry Steak
Bottom Sirloin
Tip Quick Roast
Ball Tip
Bottom Sirloin
Tip Marinating Steak
Cross Rib Grilling
Tournedos
(Tenderized)
Pectoral
Top Sirloin Cap
Beef Grilling Back Ribs
Rib Cap
Eye of Round
Oven Roast
Eye of Round
Marinating Steak
Eye of Round
Fast-Fry Steak
Top Sirloin Cap
Top Sirloin Cap
Fast-Fry Steak
Top Sirloin Cap
Grilling Steak
Top Sirloin Cap
Stir-Fry Strips
Beef Marinating
Strips
Stewing Beef
Shoulder Clod
Rib Eye
Eye of Round
Shoulder Pot Roast
Boneless
Shoulder
Pot Roast
Shoulder
Simmering Short Ribs
Boneless
Simmering Short Ribs
Short Ribs
Bottom Sirloin Ball Tip
Top Sirloin Cap
Grilling Cubes
Top Sirloin – Cap Off
Cross Rib
Pot Roast Boneless
Shoulder Clod
Cross Rib
Marinating Medallion
Rib Eye Premium
Oven Roast
Eye of Round
Quick Roast
Eye of Round
Marinating Steak
with Pepper
Eye of Round
Oven Roast
with Bacon
Eye of Round
Strips for Satay
Rib Eye Grilling Steak
Rib Eye
Top Sirloin
Grilling Medallion
Top Sirloin Cap Off
Grilling Steak
Top Sirloin Cap Off
Bottom Round
Top Sirloin Grilling
Medallion with Bacon
Cross Rib Simmering
Steak Boneless
Cross Rib Shoulder Tender
(Teres Major)
Top Sirloin
Cross Rib
Bottom Round Oven Roast
Bottom Round Rotisserie Roast
Top Sirloin Butt
Top Sirloin Premium
Rotisserie Roast
Top Sirloin Premium
Oven Roast
Top Sirloin Premium
Quick Roast
Rib Eye Grilling
Medallion
Rib Eye Premium
Quick Roast
Rib Eye Fast-Fry Steak
Bottom Round
Oven Ready Rib
Cross Rib
Pot Roast
Cross Rib
Simmering Steak
Cross Rib
Marinating
Cross Ribs
Boneless Top Blade
Bottom Round Quick Roast
Bottom Round Marinating Steak
Sirloin Grilling Steak
Bone In Sirloin Butt
Bottom Round Fast-Fry Steak
Top Sirloin Grilling Steak
Tenderloin
Top Round
Top Round Oven Roast
Top Round
Top Round Rotisserie Roast
Tenderloin Premium
Oven Roast
Butt Tenderloin
Tenderloin
Grilling Steak
Top Blade
Mock Tender
Prime Rib Premium
Oven Roast Boneless
Oven Ready Rib
Short Tenderloin
Top Blade
Simmering Steak
Tenderloin
Fast-Fry Steak
Strip Loin
Top Blade
Flat Iron
Top Round
Quick Roast
Top Round
Marinating Medallion
Top Round
Fast-Fry Steak
Top Round
Marinating Steak
Strip Loin
Premium Oven Roast
Strip Loin
Grilling Steak
Prime Rib Premium
Rotisserie Roast
Top Round French Grilling
Steak with Pepper (Tenderized)
Top Round
Grilling Tournedos
(Tenderized)
Strip Loin
Fast-Fry Steak
Top Round
for Rouladen
Prime Rib Premium
Oven Roast
Top Blade
Simmering Steak
Country Style
Strip Loin
Grilling
Medallion
Short Loin
Bottom Blade
Pot Roast Boneless
Boneless Round
Boneless
Bottom Blade
Short Loin
Prime Rib Premium
Oven Roast
Rib Cap Off Premium
Oven Roast
Rib Premium
Oven Roast
Bottom Blade
Simmering Steak
Boneless
Wing Premium Oven Roast
Bone-in
Strip Loin Grilling Steak
Boneless Round
Round Marinating Steak
Round Marinating
Strips for Stir-Fry
Porterhouse
Grilling Steak
T-Bone
Grilling Steak
Porterhouse
Fast-Fry Steak
Porterhouse
Round Fast-Fry Minute Steak
Round Marinating Cubes
CANADA/US MARBLING STANDARDS
T-Bone
Fast-Fry Steak
Prime Rib Fast-Fry Steak
Rib Cap Off
Grilling Steak
Wing
Fast-Fry Steak
T-Bone
L O I N
Wing
Prime Rib (Ribs 7 – 12)
S T E A K S
R I B
S T E A K S
Standing Rib (Rib 6)
( R I B S
6
t o
Blade
Pot Roast
Blade
1 2 )
BONE STRUCTURE NOMENCLATURE
Blade
Simmering Steak
CANADA/US QUALITY GRADES
HIND QUARTER
ROUND
Stewing
Beef
Blade
Prime Rib Grilling Steak
Heel of Round Oven Roast
Top Blade
Simmering Steak
Strip Loin Premium
Quick Roast
Strip Loin
Top Round
King Oven Roast with
Pork Fat (Tenderized)
Top Blade
Pot Roast
Boneless Bottom Blade
FRONT QUARTER
SIRLOIN/LOIN
RIB
Standards Used for Quality Grade Determination
CHUCK
20
16
10
11
15
12
3
5
10
6
9
5
4
13
3
2
1
13
12
9
8
7
2
2
1
21
3
4
4
6
11
1
5
18
17
14
7
6
19
8
28
7
2
13
6
12
27
11
10
9
8
3
D
CA U A L
6. Round Bone (femur)
2. Gambrel Cord (tendon of
gastronemius – calcaneal
tendon or achilles tendon).
7. Ball of Femur
3. Hind Shank (tibia)
5. Knee Cap (patella)
US 05/05 20M
8. Protuberance of Femur
9. Pelvic Bone
10. Tail Bones
(caudal vertebrae –
2 bones)
11. Sacrum
(sacral vertebrae – 5 bones)
14. Transverse Process of
Lumbar Vertebrae
12. Loin Bones
(lumbar vertebrae – 6 bones)
15. Feather Bones
(split dorsal processes of
the thoracic vertebrae)
13. Chine Bones
(the split bodies of cervical,
thoracic, lumbar and
sacral vertebrae)
16. Back Bones
(thoracic vertebrae –
13 bones)
23
BRISKET/SHANK
17. Blade Bone Cartilage
18. Ridge of Blade Bones
(spine of the scapula)
21. Atlas Bone
(first cervical vertebrae)
25. Breast Bone
(sternum)
22. Arm Bone (humerus)
26. Rib Cartilages
(costal cartilages)
19. Blade Bone
(scapula)
23. Fore Shank Bones
(ulna, radius)
20. Neck Bones
(cervical vertebrae –
7 bones)
24. Elbow
(olecranon process
of the ulna)
27. Chuck/Rib break
between rib 5 and 6
28. Rib/Loin break
between rib 12 and 13
Shank
Brisket
Inside Skirt
© Beef Information Centre, 2005. Printed in Canada.
1
24
FLANK/PLATE
Plate
Disclaimer: This information has been compiled from sources and documents believed to be reliable. The accuracy of the
information presented is not guaranteed, nor is any responsibility assumed or implied by the Beef Information Centre and
their partners for any damages or loss resulting from inaccuracies or omissions.
2
25
TRAL
1. Hock Bones
4. Stifle Joint
Bottom
Sirloin Flap
3
26
CRANIAL
VEN
Flank Steak
Seasoned Ground Beef –
London Broil
4
22
ANATOMICAL
GUIDE
Flank
Marinating
Steak
5
5
DORSAL
Flank
6
4
1
The Canadian marbling standards were changed in 1996 to mirror the copyrighted marbling standards of the
United States. The minimum marbling standards used for USDA Prime (slightly abundant), Choice (small) and
Select (slight) are the same minimum standards used in Canada to segregate the youthful quality carcasses
into Canada Prime, AAA and AA respectively.
7
Outside Skirt
Skirt
Marinating
Steak
Boneless Brisket
Brisket Pot Roast
Boneless
Brisket Simmering Steak –
Country Style
Brisket
Simmering Strips
www.canadianbeef.info
Fore Shank
Shank Centre Cuts
Stewing Beef
Shank Spur
Stewing Beef
Shank Centre Cut
Stewing Beef Boneless