Bovine Meat Cuts

UNITED NATIONS ECONOMIC COMMISSION FOR EUROPE

UNECE STANDARD

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EDITION 2004

Working Party on Agricultural Quality Standards

United Nations New York and Geneva, 2004

ECE/TRADE/326

The views expressed and the designations employed in this publication are those of the authors’ and do notnecessarily reflect the views of the United Nations Secretariat nor do they express any opinion whatsoever on the part of the Secretariat concerning the legal status of any country, territory, city or area or of its authorities, orconcerning the delimitation of its frontiers or boundaries.

All material may be freely quoted or reprinted, but acknowledgement is requested, together with a copy of thepublication containing the quotation or reprint.

Please contact the following address for any comments or enquiries:

Agricultural Standards UnitTrade Development and Timber Division,

United Nations Economic Commission for Europe, Palais des Nations,

Geneva 10, CH-1211, SwitzerlandFax: +41 22 917 0629

E-mail: [email protected]

To obtain copies of publications please contact:

United Nations Publications Sales and Marketing Section

Palais des Nations, Geneva 10, CH-1211, Switzerland

E-mail: [email protected]

ECE/TRADE/326

UNITED NATIONS PUBLICATION

Sales No. E.03.II.E.58ISBN 92-1-116885-6

ISSN 1810-1917

Preface iiiiii

PREFACE

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Bovine meat carcases and cutsiivv

ACKNOWLEDGEMENTS

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TABLE OF CONTENTS

PREFACE..................................................................................................................................... iii

ACKNOWLEDGEMENTS ............................................................................................................ iv

1. INTRODUCTION ................................................................................................................... 1

1.1 UNECE standards for meat products........................................................................ 21.2 Scope .......................................................................................................................... 21.3 Application ................................................................................................................. 21.4 Adoption and publication history ............................................................................ 2

2. MINIMUM REQUIREMENTS ................................................................................................. 3

3. PURCHASER SPECIFIED REQUIREMENTS............................................................................. 3

3.1 Additional requirements ........................................................................................... 33.2 Species/class.............................................................................................................. 33.3 Product/cut................................................................................................................. 33.4 Refrigeration .............................................................................................................. 43.5 Production history ..................................................................................................... 4

3.5.1 Traceability ......................................................................................................... 43.5.2 Bovine category .................................................................................................. 43.5.3 Production system ................................................................................................ 53.5.4 Feeding system.................................................................................................... 53.5.5 Slaughter system.................................................................................................. 63.5.6 Post slaughter system............................................................................................ 6

3.6 Fat limitations and evaluation of fat thickness in certain cuts .............................. 73.6.1 Definition of codes............................................................................................... 73.6.2 Trimming ............................................................................................................ 7

3.7 Marbling..................................................................................................................... 8

3.8 Meat and fat colour and pH ..................................................................................... 8

3.9 Weight ranging of carcases and cuts ...................................................................... 8

Table of contents vv

Bovine meat carcases and cutsvvii

3.10 Packing, storage, and transport .............................................................................. 9

3.10.1 Description and provisions.................................................................................... 9

3.10.2 Definition of codes............................................................................................... 9

3.11 Labelling information to be mentioned on

or fixed to the marketing units of meat.................................................................. 10

3.12 Provisions concerning conformity assessment requirements ................................ 11

4. UNECE CODE FOR PURCHASER REQUIREMENTS FOR BEEF ............................................... 11

4.1 Definition of the code ................................................................................................ 11

4.2 Example ..................................................................................................................... 12

5. CARCASES AND CUTS DESCRIPTIONS ................................................................................ 13

5.1 Multilingual index of products ................................................................................. 13

5.2 Bovine side skeletal diagram................................................................................... 15

5.3 Standard bovine primal cuts flow chart.................................................................. 16

5.4 Bovine meat cuts ....................................................................................................... 18

5.5 Boneless beef manufacturing bulk packs definition .............................................. 40

5.6 Standard bovine primal cuts muscle reference ...................................................... 41

5.6.1 Lateral/medial view carcase structure ..................................................................... 41

5.6.2 Alphabetical list of muscle names ........................................................................... 42

5.6.3 Hindquarter primals .............................................................................................. 43

5.6.4 Forequarter primals .............................................................................................. 46

5.7 Meat quality standards............................................................................................. 50

5.7.1 Meat colour reference standards ............................................................................ 51

5.7.2 Fat colour reference standards ............................................................................... 52

5.7.3 Marbling reference standards ............................................................................... 53

ANNEX I: ADDRESSES............................................................................................................... 54

ANNEX II: EAN·UCC CODIFICATION SYSTEM .......................................................................... 55

UNECE STANDARD

BOVINE MEATCARCASES AND CUTS

1. INTRODUCTION

1.1 UNECE standards for meat products

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4.UNECE CODE FOR PURCHASER

REQUIREMENTS FOR BEEF

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5.CARCASES AND CUTS DESCRIPTIONS

5.1 Multilingual index of products

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English Item Page French Russian Spanish Chinese

Bone-IN Avec Os �� Con hueso

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Carcases and Cuts Descriptions 1133

Boneless Sans Os �� Sin hueso

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5.2 Bovine side skeletal diagram

caudal

cranial

ventraldorsal

Calcaleal Tuber

Popliteal

Coccygeal Vertebrae

Ischium

Ischiatic

Sacral Vertebrae 1 to 5

Ilium

Chine bone

Feather Bones

Scapular Cartilage

Scapula

Spine of Scapula

Prescapular

Cervical Vertebrae (1 to 7)

Lumbar Vertebrae(1 to 6)

Tarsus

Tibia

Stifle joint

Patella

Femur

Superficial Inguinal

Subillac

Tuber Coxae

Bodies of the Vertebrae

Os Coxae

Transverse Process

Costal Cartilages

Xiphoid Cartilage

Sternum

Olecranon

Ulna

Radius

CarpusAtlasAxis

HumerusPrepectoral

Acetabulum

Oburator Foramen

Major gland locations

caudal

cranial

ventraldorsal



5.3 Standard bovine primal cuts

SHIN-SHANK1680

INSIDE 2010

INSIDE CAP OFF2010

KNUCKLE2070

THICK FLANK2060

TENDERLOIN2150

CUBE ROLL2240

SHORT RIBS1694

RIBS PREPARED1604

CHUCK-SQUARE CUT1617

CHUCK ROLL2275

BRISKET POINT(STERNUM) 1674

BRISKET RIB POINT 1673

BRISKET1643

NECK1630

BRISKET NAVEL PLATE 2473


OUTSIDE FLAT2050

OUTSIDE FLAT2030

SILVERSIDE2020

EYE ROUND2040

RUMP CAP2091

EYE OF RUMP2093

TRIP-TIP2131

RUMP 2090

SHORTLOIN1550

STRIPLOIN2140

BLADE (CLOD)2300

BLADE BOLAR2302

BLADE OYSTER2303

BLADE UNDERCUT2304 CHUCK TENDER

2310

BONE-IN SHOULDER1621

BUTT1503

RUMP & LOIN1540

SHIN-SHANK1680


HINDQUARTER 1010HINDQUARTER 1010Hindquarter is prepared from a side (1000) by theseparation of the hindquarter and forequarter by a cutalong the specified rib, at right angles to the vertebralcolumn through to the ventral portion of the flank.

To be specified:● Rib number required. (0 to 10)● Diaphragm retained or removed.● Kidney retained or removed.● Kidney/channel fat retained or removed.

SIDE 1000SIDE 1000The carcase is split into sides down the length dividingthe spinal column.

To be specified:● Diaphragm: retained or removed. ● Kidney retained.● Kidney fats and channel fats: retained, partial or

completely removed.● Standard carcase trim to be defined.

NOTE: Item number 1001for the whole carcase.

PISTOLA HINDQUARTER 1020PISTOLA HINDQUARTER 1020Pistola hindquarter is prepared from a hindquarter(1010) by the removal of the thin flank (2200), lateralportion ribs and portion of the navel end brisket. A cutis made commencing at the superficial inguinal lymphnode separating the M. rectus abdominus andfollowing the contour of the hip, running parallel to thebodies of the vertebrae approximately 50mm from theM. longissimus dorsi (eye muscle) to the specified rib.

To be specified:● Rib number required (1 to 10).● Diaphragm retained or removed.● Kidney retained or removed.● Kidney / channel retained or removed.● Specified rib length from eye muscle.

NOTE: Pistola hindquarter is frequently prepared from a side (1000).

ITEM NO.1009 (5-rib) 1015 (8-rib)1010 (3-rib) 1016 (4-rib)1011 (0-rib) 1017 (6-rib)1012 (1-rib) 1018 (9-rib)1013 (2-rib) 1019 (10-rib)1014 (7-rib)

ITEM NO.10001001

ITEM NO.1020 (8-rib) 1025 (5-rib)1021 (1-rib) 1026 (6-rib)1022 (2-rib) 1027 (7-rib)1023 (3-rib) 1028 (9-rib)1024 (4-rib) 1029 (10-rib)

5.4 Bovine meat cuts


BUTT 1500BUTT 1500Butt is prepared from a hindquarter (1010) by a cutcommencing at the subiliac lymph node passing justcranial of the hip joint to the ischia lymph node.

To be specified:● Superficial inguinal and subiliac lymph node

retained or removed.● Portion of aitch bone and overlying fibrous tissue

retained or removed.

BUTT & RUMP 1502BUTT & RUMP 1502Butt and rump is prepared from a hindquarter (1010)with the removal of the tenderloin (2150) in one piecefrom the ventral surface of the lumbar vertebrae andthe lateral surface of the ilium. The loin is removed bya cut at the junction of the lumbar and sacral vertebraeat a point cranial to the tuber coxae to the ventralportion of the flank.

BUTT 1503BUTT 1503Butt is prepared from a hindquarter (1010) by astraight cut at the cranial end beginning at the junctionof the last sacral and first caudal vertebrae, exposingthe ball of the femur without severing theprotuberance. No more than two vertebrae shallremain on the butt.


retained or removed.● Portion of aitch bone and overlying fibrous tissue


ITEM NO.15001503

ITEM NO.1502

ITEM NO.15001503


BUTT SQUARE CUT 1520BUTT SQUARE CUT 1520Butt square cut is prepared from (item 1500 -1503) by a cut through the stifle joint, parallelto the base, removing the tibia, tarsal bonesand surrounding meat.

BUTT / SHANK - OFF 1510BUTT / SHANK - OFF 1510Butt shank off is prepared from a butt (1500 -1503) by the removal of the tibia (at the stiflejoint), the tarsal bone (excluding the calcanealtuber) and the extensor group of muscles alongthe seam, leaving the M. gastrocnemius (heelmuscle), archilles tendon and flexor group ofmuscles in situ.



RUMP AND LOIN 1540RUMP AND LOIN 1540Rump and loin is prepared from a hindquarter(Item 1010) by removing the butt (Item 1500) .The thin flank (2200) is removed at a pointcranial to the tuber coxae and approximately75mm from M. longissimus dorsi (eye muscle)and running parallel to the body of thevertebrae to the specified rib.

To be specified:● Rib number required (0 to 6 ribs).● Distance from eye muscle.● Diaphragm retained or removed.● Kidney and kidney fat retained or removed.

NOTE: This cut can also be prepared from a pistolahindquarter (1020).

ITEM NO.15101520

ITEM NO.15101520

ITEM NO.1539 (4-6R)1540 (3-rib)1541 (0-rib)1542 (1-rib)1543 (2-rib)


FOREQUARTER 1063FOREQUARTER 1063Forequarter is prepared from a side (1000) by theseparation of the forequarter and hindquarter (1010)by a cut along the specified rib and at right angles tothe vertebral column through to the ventral portion ofthe flank.

To be specified:● Rib number required (5 to 13 ribs).● Diaphragm retained or removed.

SHORTLOIN 1550SHORTLOIN 1550Shortloin is prepared from a hindquarter (1010) by astraight cut at the junction of the lumbar and sacralvertebrae to a point cranial to the tuber coxae to theventral portion of the flank. The thin flank (2200) isremoved at a point cranial to the tuber coxae andapproximately 50mm to 75mm from M. longissimusdorsi (eye muscle) and running parallel to the body ofthe vertebrae to the specified rib.

To be specified:● Rib number required (0 to 3 ribs).● Distance from eye muscle.● Diaphragm retained or removed.● Kidney retained or removed.● Kidney fat retained or removed.

FOREQUARTER & FLANK 1050 FOREQUARTER & FLANK 1050 (PISTOLA FOREQUARTER)Forequarter and flank is prepared from a side (1000)and consists of a forequarter cut to the specified ribafter the removal of a hindquarter pistola trim (item1020) from a side. The 13 rib brisket (1643) / fullflank remains attached to the forequarter.

To be specified:● Forequarter rib numbers (5 to 9 ribs).● Diaphragm retained or removed.● Rib length distance from eye muscle.

ITEM NO.1060 (10-rib) 1065 (5-rib)1061 (11-rib) 1066 (7-rib)1062 (12-rib) 1067 (9-rib)1063 (13-rib) 1068 (8-rib)1064 (6-rib)0

ITEM NO.1550 (3-rib)1551 (0-rib)1552 (1-rib)1553 (2-rib)

ITEM NO.1049 (4-rib) 1054 (9-rib)1050 (5-rib) 1055 (10-rib)1051 (6-rib) 1056 (11-rib)1052 (7-rib) 1057 (12-rib)1053 (8-rib) 1058 (13-rib)


Brisket Set : see specification details code item numbers 1673,1674,2473.

BRISKET POINT (STERNUM) 1674 BRISKET POINT (STERNUM) 1674 The brisket point (sternum) and associated muscles areremoved from a brisket (1643) by a cut commencing atthe 1st sternal segment cutting through and along thecostal cartilage to and including the cartilage at the 7thrib. The sternum is removed with associated muscleattached. (Major muscles M. pectoralis superficialisis, M.pectoralis profundus M. rectus thoracis).

To be specified:● M. transversus thoracis retained or removed.

● Length of rib from dorsal cutting line.● Diaphragm retained or removed.

BRISKET NAVEL PLATE 2473BRISKET NAVEL PLATE 2473Brisket navel end plate is prepared from a brisket(1643) by a cut following the ventral contour of thecostal cartilage from the 7th rib to the 13th rib of theforequarter removing the boneless ventral portion ofthe navel end. major muscles are (M. transversusabdominis and M. rectus abdominis). The white fibroustissue on the ventral edge (linea alba) is removed.

To be specified:● Peritoneum removed or retained.

BRISKET RIB PLATE 1673BRISKET RIB PLATE 1673Brisket rib plate is prepared from a 13 rib brisket(1643). The sternum and associated muscles areremoved by a cut commencing at the 1st sternalsegment cutting through the costal cartilage to andincluding the cartilage at the 7th rib removing thesternum and associated attached muscle. A cut is

made following the ventral contour of the rib cartilage from the 7th rib to the 13th rib of theforequarter removing the boneless ventral portion of the navel (M. transversus abdominis)and associated muscles. The brisket rib plate can consist of the following optional ribnumbers: (4th to 13th rib - 1st to 10th rib inclusive).

To be specified:● Specify: rib numbers and rib location.

ITEM NO.1673

ITEM NO.1674

ITEM NO.2473

BRISKET 1643BRISKET 1643Brisket is prepared from a 13 rib forequarter(1063) by a straight cut which commencesat the junction of the 1st rib and 1st sternalsegment to the reflection of the diaphragm atthe 11th rib and continuing to the 13th rib.

To be specified:● Rib number required (10 to 13 ribs).● Diaphragm retained or removed.● Specify parallel cutting line and brisket

removal point.



CHUCK - SQUARE CUT 1617 CHUCK - SQUARE CUT 1617 Chuck square cut is prepared from a forequarter (1063)after the removal of the brisket (1643) and ribs prepared(1604). Neck (1630) is removed from the forequarter bya straight cut parallel and cranial to the 1st rib andthrough the junction of the 7th cervical and 1st thoracicvertebrae. The chuck square cut to consist of 4 to 6 ribsand the ventral cutting line is 75mm from the eye muscle(M. longissimus dorsi) and parallel to the vertebral columnto the 1st rib. The fat deposit located at the dorsal edge isremoved along with loose muscle tissue.

To be specified:● Rib number required (4 to 6 ribs).● Distance from eye muscle.● M. subscapularis retained or removed.● Ligamentum nuchae retained or removed.

NECK 1630NECK 1630Neck is removed from the forequarter (1063) by a straight cut parallel and cranial to the 1strib and through the junction of the 7th cervical and 1st thoracic vertebrae.

To be specified:

● Ligamentum nuchae retained or removed.

RIBS - PREPARED 1604 RIBS - PREPARED 1604 Ribs prepared is prepared from a forequarter (1063) after the removal of the brisket (1643)and chuck square cut (1617). Short ribs portion (1694) is removed at a distance of 75mmfrom the M. longissimus dorsi (eye muscle) at the loin (caudal) end, parallel with the vertebralcolumn (cranial) to the specified rib. The body of the vertebrae (chine) on the ribs preparedis removed exposing the lean meat but leaving the spinous processes (feather bones)attached.

To be specified:● Rib numbers required (4 to 9 ribs).● Spinous process retained or removed.● Tip of scapular and associated cartilage


● Rib length distance from eye muscle.● Cap muscle (M. trapezius) retained or

removed.● Ligamentum nuchae retained or removed.

NOTE: Ribs prepared is frequently derived from a pistola hindquarter (1020 to 1028).

ITEM NO.1630 Bone-In

ITEM NO.1615 (5-rib)1616 (4-rib)1617 (6-rib)

ITEM NO.1600 (5-rib)1601 (6-rib)1602 (7-rib)1603 (8-rib)1604 (9-rib)1605 (4-rib)


SHORT RIBS 1694 SHORT RIBS 1694 Short ribs are prepared from aforequarter (1063) after the removal ofthe brisket (1643) /ribs prepared(1604) and chuck square cut (1617).Short rib cutting line is approximately75mm from the (eye of meat) M.longissimus dorsi and parallel to thevertebral column. The M. cutaneustrunci is removed unless otherwisespecified.

To be specified:● Rib numbers required (1 to 9 ribs) and rib location.● M. cutaneus trunci retained.● M. laterissimus dorsi muscle retained or removed.● Fat cover retained or removed.● Diaphragm retained or removed.● Specify: sliced portion size requirements.

SPARE RIBS 1695SPARE RIBS 1695Spare ribs are prepared from a forequarter (1063)and consist of rib bones and intercostals muscles.Spare ribs can be derived from any portion of the ribcage.

To be specified:● Rib number and rib location.● Size of rib portion.

5 Ribs Cap Off

Fat Removed Slices

ITEM NO.1686 (1-rib) 1691 (6-rib)1687 (2-rib) 1692 (7-rib)1688 (3-rib) 1693 (8-rib)1689 (4-rib) 1694 (9-rib)1690 (5-rib)

ITEM NO.1695


FOREQUARTER / HINDQUARTER SHIN - SHANK 1680FOREQUARTER / HINDQUARTER SHIN - SHANK 1680Shin-shank is prepared from either forequarter / hindquarter legs (extensor / flexor group ofmuscles). The fore leg is removed by a cut following the brisket removal line from theforequarter through the M. triceps and M. biceps brachii and distal end to the humerus toinclude the (radius/ulna) and associated muscles.The hindquarter leg is removed by a cut through the stifle joint removing the (tibia/tarsalbones) including the surrounding flexor / extensor muscle groups.

To be specified:● Removal of forequarter elbow (olecranon) and carpus joint at meat level.● Removal of hindquarter trasus and stifle joints at meat level.

NOTE:1680 as forequarter / hindquarter shin / shank (packed together). 1682 specifically for forequarter and1683 specifically for hindquarter.

ITEM NO.1680

1682 Forequarter

ITEM NO.1683 Hindquarter

INSIDE CAP 2012INSIDE CAP 2012Inside Cap consists of the M. gracilis muscleremoved from the Inside (2010) along thenatural seam.

To be specified:● Fibrous tissue and fat deposits retained or removed.● M. pectineus and M. sartorius retained or removed.


INSIDE 2010INSIDE 2010Inside is situated caudal and medial to thefemur bone and attached to the os coxae(aitchbone), and removed by following thenatural seam between the thick flank (2060)and silverside (2020). The pizzle butt, fibroustissue and inguinal lymph node andsurrounding fat are removed.

To be specified:● Fat cover to be specified.● Erector muscle retained or removed.● Connective tissue retained or removed.● Femoral blood vessels retained or removed.

ITEM NO.201020112012

INSIDE CAP OFF 2011INSIDE CAP OFF 2011Inside - Cap Off is prepared from the Inside(2010) by the removal of the M. gracilisalong the natural seam. Fat deposits areremoved.

To be specified:● M. pectineus and / or M. sartorius


OUTSIDE MEAT 2033 OUTSIDE MEAT 2033 Outside meat is prepared from an outside(2030) and by separating the outside flat(2050) and eye of round (2040) along thenatural seam. All sub-cutaneous fat,connective tissue, membrane and silverskin onthe outside flat and eye round are removed.The wedge shape muscle located on thecaudal flat portion of the M. glutobiceps(outside flat) can be removed to allow fatdeposits along the seam to be removed.

To be specified:● Wedge shape muscle or flat portion of the M. glutobiceps retained or removed.


INSIDE MEAT 2035 INSIDE MEAT 2035 Inside meat is prepared from an inside - capoff (2011) with the removal of all themembrane, connective tissue and femoralblood vessels.

To be specified:● M. pectineus and M. sartorius retained or

removed.

NOTE: Specified combinations of inside meat (item: 2035) and outside meat (item: 2033) can be describedalternatively as RED MEAT and apply either code identification.

SILVERSIDE 2020SILVERSIDE 2020Silverside is situated lateral / caudal to thefemur bone and attached to the os coxae(aitchbone) and is removed by following thenatural seam between the thick flank (2060)and Inside (2010). The leg end of the primalis cut straight at the junction of the archillestendon and heel muscle (M. gastrocnemius).The attached cartilage / gristle (thimble) fromthe aitch bone is removed.

To be specified:● Achilles tendon retained or removed.● Popliteal lymph node retained or removed.

ITEM NO.20332035

ITEM NO.2020


EYE ROUND 2040EYE ROUND 2040The Eye Round is prepared from the outside(2030) by following the natural seambetween the outside flat M. gluteobiceps andthe eye round M. semitendinosus separatingthe two muscles.

OUTSIDE 2030 OUTSIDE 2030 Outside is prepared from the Silverside(2020) by the removal of the heel muscle (M.gastrocnemius). The popliteal lymph node,surrounding fat and connective tissue areremoved.

To be specified:● Heavy connective tissue (silver skin) on ventral side removed or retained.

OUTSIDE FLAT 2050OUTSIDE FLAT 2050Outside flat is prepared from the outside(2030) by following the natural seambetween the outside flat M. gluteobiceps andthe eye round M. semitendinosus separatingthe two muscles

To be specified:● Heavy connective tissue (silver skin) on ventral side removed or retained.

ITEM NO.2040

ITEM NO.2030

ITEM NO.2050


KNUCKLE 2070KNUCKLE 2070Knuckle is prepared from a thick flank (item2060) by removing the cap muscle (M. tensorfasciae latae) and associated fat and subiliaclymph node.

To be specified:● Specify degree of exposure of ball tip

muscles at rump end.

THICK FLANK 2060THICK FLANK 2060Thick flank is derived from a butt (1500) andis removed along the natural seams betweenthe inside (2010) and silverside (2020). Thepatella, joint capsule and surroundingconnective tissue are removed.

To be specified:● Red bark (M. cutaneus trunci) retained or removed.● Specify degree of exposure of ball tip muscles at rump end.

M. rectus femoris M. vastus lateralis M. vastus intermedius(eye of knuckle) (knuckle cover) (knuckle undercut)

MAJOR MUSCLES

ITEM NO.2070

ITEM NO.2060


TENDERLOIN 2150TENDERLOIN 2150Tenderloin is prepared from the hindquarter(1010) and is removed in one piece from theventral surface of the lumbar vertebrae andthe laterial surface of the ilium. The side strapmuscle (M. psoas minor), remains attached.

To be specified:● Fat cover retained or removed.● Silverskin retained or removed.● M. iliacus (adjacent to side strap) retained

or removed.

TENDERLOIN SIDE STRAP OFF 2160TENDERLOIN SIDE STRAP OFF 2160Tenderloin (2150) is further trimmed by the removal of the side strap M. psoas minor.

THIN FLANK 2200THIN FLANK 2200Thin Flank is prepared from a hindquarter(1010) by a cut commencing at thesuperficial inguinal lymph node, bisecting theM. rectus abdominus and following thecontour of the hip, and continuing to the 13thrib by following the contour of the rib to theventral surface. The connective tissue (lineaalba) on the ventral edge is removed.

To be specified:● M. cutaneus trunci retained or removed.● Gland and fat deposits under M. cutaneus trunci retained or removed

STRIPLOIN 2140STRIPLOIN 2140Striploin is prepared from a hindquarter(1010) by a cut at the lumbo sacral junctionto the ventral portion of the flank. The flank isremoved at a specified distance from the eyemuscle M. longissimus dorsi at both cranialand caudal ends.

To be specified:● Rib numbers required (0 to 3 ribs).● Distance from eye muscle.● Intercostals retained or removed.● Supraspinous ligament retained or removed.● M. multifidus retained or removed.

ITEM NO.2140 (3-rib) 2142 (1-rib)2141 (0-rib) 2143 (2-rib)

ITEM NO.21502160

ITEM NO.2200


INSIDE SKIRT 2205INSIDE SKIRT 2205Inside skirt (M. transversus abdominis) islocated on the inside of the abdominal wall ofthe hindquarter (1010) and extends to thenaval end portion of the brisket (1643). Theperitoneum and fat flakes are removed.

To be specified:● Hindquarter and / or forequarter portion included.● Membrane covering retained or removed.

FLANK STEAK 2210FLANK STEAK 2210Flank steak is prepared from a thin flank(2200) and is the flat lean fleshy portion ofthe M. rectus abdominis with the serousmembrane and connective tissue strippedfrom the muscle.

INTERNAL FLANK PLATEINTERNAL FLANK PLATE2203 (FLAP)2203 (FLAP)Internal flank plate is prepared from the flankand is the thickest portion of the M. obliquusinternus abdominis. All visual fat is removed.

ITEM NO.2205

ITEM NO.2210

ITEM NO.2203


THICK SKIRT 2180THICK SKIRT 2180(HANGING TENDER)(HANGING TENDER)Thick skirt is the lumbar portion of thediaphragm. All connective tissue, membraneand fat are removed.

THIN SKIRT 2190 THIN SKIRT 2190 (OUTSIDE SKIRT)(OUTSIDE SKIRT)Thin skirt is the costal muscle portion of thediaphragm. All white tendinous tissue notcovering lean red muscle is removed.

To be specified:● Fat and membrane covering retained or removed.

TOP SIRLOIN 2120 TOP SIRLOIN 2120 (TOP BUTT)(TOP BUTT)Top sirloin is prepared from a rump (2090) bythe removal of the M. tensor fasciae latae(tail) by a straight cut at the junction of the M.gluteus medius and the M. tensor fasciaelatae exposing approximately 25mm surfaceof the M. gluteus medius, leaving a portion ofthe M. tensor fasciae latae attached to thelateral surface of the top sirloin.

To be specified:● Heavy connective tissue retained or removed.

ITEM NO.2180

ITEM NO.2190

ITEM NO.2120


RUMP 2090RUMP 2090Rump is prepared from a hindquarter (1010)by a cut commencing at the caudal tip of theM. tensor fasciae latae lying over of theknuckle (2070) and cutting along the naturalseam to the base of the quadriceps group ofmuscles. A straight cut is made to a pointcranial of the acetabulum to the ischiaticlymph node at the dorsal edge of the rump.The loin (cranial end) is separated by a cut at

the lumbo sacral junction in a straight line cranial to the tuber coxae to the ventral portion ofthe flank.

To be specified:● Heavy connective tissue retained or removed.● Specify length of M. tensor fasciae latae (tail) retained.

EYE OF RUMP 2093EYE OF RUMP 2093Eye of rump is prepared from rump (2090) bythe removal of all muscle groups andretaining the portion M. gluteus mediusmuscle only as the eye of rump.

To be specified:● Heavy connective tissue retained or

removed.

RUMP CAP 2091RUMP CAP 2091Rump cap is prepared from a rump (2090) byremoval of the cap muscle (M. gluteobiceps)along the natural seam.

To be specified:● Fat retained or removed.● Silverskin retained or removed.

TRI-TIP 2131TRI-TIP 2131Bottom sirloin triangle tip (tri-tip) is the portionof the M. tensor fasciae latae (triangle shapemuscle) separated from the rump (2090) alongthe natural seam between the M. tensor fasciaelatae and the M. gluteus medius muscles.

To be specified:● Fat cover retained or removed.● Connective tissue retained or removed.

ITEM NO.2090209120932131


BRISKET DECKLE OFF 2358 BRISKET DECKLE OFF 2358 Brisket deckle off is prepared from a brisket(2323) by the complete removal of thedeckle, associated fat and intercostals byfollowing the natural seam. The Inside skirt(2205) (M. transversus abdominis) and whitefibrous tissue (linea alba) on the navel endare removed. Red Bark (M. cutaneus trunci) isremoved unless otherwise specified

To be specified:● Rib number required (10 to 13 ribs).● Red bark (M. cutaneus trunci) retained.

BRISKET 2323 BRISKET 2323 Brisket is prepared from a bone-in brisket(1643) by the removal of all bones andcartilage. The fatty tissue medial to thepectoral muscles is removed. The whitefibrous tissue on the ventral edge (linea alba)is removed.

To be specified:● Rib number required (10 to 13 ribs).● Intercostals retained or removed.● Diaphragm retained or removed.● Peritoneum retained or removed.● Inside skirt (2205) (M. transversus abdominis) retained or removed.

BRISKET POINT END DECKLEBRISKET POINT END DECKLEOFF 2353 OFF 2353 Brisket point end deckle off is prepared froma brisket (2323) by the removal of the navelend portion following the caudal edge of thespecified rib. The deckle is removed from thepoint end along the natural seam togetherwith associated fat and intercostals. The fattytissue between the pectoral muscles iscompletely removed.

To be specified:● Rib number required (4 to 7 ribs) and rib location.● M. cutaneus trunci retained or removed.





To be specified:● Rib numbers required (4 to 6 ribs).● Cranial cutting line:

– Between the 6th and 7th cervicalvertebrae.

– Between the 7th cervical and 1stthoracic vertebrae.

● M. trapezius retained.● Ligamentum nuchae retained or removed.● M. subscapularis (undercut) retained or

removed.

CUBE ROLL 2240 CUBE ROLL 2240 (RIB EYE ROLL) Cube roll is prepared from a forequarter(1063) and consists of M. longissimus dorsiand associated muscles underlying the dorsalaspects of the ribs (caudal edge of the 4th ribto the 13th rib inclusive).

To be specified:● Rib number required (4 to 8 ribs) and rib location.● M. illocostalis: Retained or removed

NOTE: Cube roll is frequently derived from a pistola hindquarter code numbers 1020 to 1028.

SPENCER ROLL 2230SPENCER ROLL 2230The boneless spencer roll is prepared from aforequarter (1063) after the removal of thebrisket (1643) and chuck - square cut (1617).The rib ends are removed at a specifieddistance from the M. longissimus dorsi (eyemuscle). Intercostals muscles are removed.

To be specified:● Rib number required (5 to 9 ribs) and rib location.● Rib end removal line distance from the eye muscle.● Ligamentum nuchae retained or removed.

NOTE: Spencer roll is frequently derived from a pistola hindquarter (1020 to 1028).

CHUCK ROLL 2275 CHUCK ROLL 2275 Chuck roll (boneless) is prepared from a bone-inchuck - square cut (1617). The ventral cutting lineis approximately 75mm from the M. longissimusdorsi (eye muscle) and parallel to the vertebralcolumn to the 1st rib. The M. rhomboideus isremoved and the M. subscapularis (undercut)remains firmly attached. The M. trapezius is removed unless otherwise specified.

ITEM NO.2240 (5-rib) 2243 (7-rib)2241 (4-rib) 2244 (8-rib)2242 (6-rib)

ITEM NO.2230 (5-rib) 2233 (8-rib)2231 (6-rib) 2234 (9-rib)2232 (7-rib)

ITEM NO.2275 (5-rib)2276 (4-rib)2277 (6-rib)


CHUCK EYE ROLL 2268 CHUCK EYE ROLL 2268 The chuck eye roll is prepared from the chuckroll (2275) by removing a portion of the M.serratus ventralis at approximate distance of75mm from the ventral edge and cut parallelto the vertebral column.

To be specified:● Width: distance of cutting line from ventral

edge.● Ligamentum nuchae retained or removed.

CHUCK ROLL - LONG CUT 2289 CHUCK ROLL - LONG CUT 2289 Chuck roll long cut (boneless) is prepared froma forequarter (1063) after the removal of thebrisket (1643) and ribs prepared (1604). Theventral cutting line is approximately 75mm fromthe M. longissimus dorsi (eye muscle) andparallel to the vertebral column. The neck(2280) is removed by a straight cut parallel tothe caudal cutting line between the 3rd and 4thcervical vertebrae. The M. rhomboideus is

removed. The M. subscapularis (undercut) remains firmly attached unless otherwise specified. TheM. trapezius is removed unless otherwise specified.

To be specified:● M. trapezius retained. ● Ligamentum nuchae retained or removed.● M. subscapularis (undercut) removed.

NECK 2280NECK 2280Neck is prepared from a bone-in neck (item1630). Bones, cartilage and exposedtendons are removed. The ligamentumnuchae is removed unless otherwisespecified.

To be specified:● Ligamentum nuchae retained

ITEM NO.2268 (5-rib)

ITEM NO.2289

ITEM NO.2280


CHUCK CREST 2278CHUCK CREST 2278The chuck crest is derived from a forequarter(1063) and is the predominant portion of theM. rhomboideus muscle which is located onthe dorsal edge of the chuck and neck.

To be specified:● Proportion of muscle retained.

CUTANEUS TRUNCI 2196CUTANEUS TRUNCI 2196(ROSE)(ROSE)Cutaneus trunci (rose) is the thin red meatcover on the external surface of the carcaseand is removed by separation from theunderlying fat.

To be specified:● Thickest portion retained or removed.● Minimum size of portion.

CHUCK TENDER 2310CHUCK TENDER 2310Chuck tender is a conical shape muscle lyinglateral to the blade bone on the cranial sideof the blade ridge. The fat cover is removed.

To be specified:● Connective tissue cover: retained or removed.

ITEM NO.2278

ITEM NO.2196

ITEM NO.2310


BLADE (CLOD) 2300BLADE (CLOD) 2300Blade is prepared from a forequarter (1063) by following the naturalseam between the ribs and the scapular M. latissimus dorsi and M. trapezius (overlying muscle) and the M. serratus ventralis(underlying muscle). The blade lies caudal to the humerus and belowthe spine of the scapula and comprises of a large portion of the tricepsgroup of muscles.

To be specified:● Length of tail from tip of scapular cartilage.● M. subscapularis retained (undercut) or removed.● Tendons at shoulder joint end retained or removed.

BLADE BOLAR 2302BLADE BOLAR 2302Blade bolar is prepared from the blade (2300) by the removal of theM. infraspinatus and M. trapezius lying caudal to the humerus, theblade bolar includes a large portion of the triceps group of muscles.

To be specified:● M. cutaneous trunci retained or removed.● M. latissimus dorsi retained or removed.

BLADE OYSTER 2303BLADE OYSTER 2303Blade oyster is prepared from a blade (item 2300) by the removal ofthe blade bolar (2302) (triceps group) along the natural seam fromthe M. infraspinastus.

To be specified:● M. trapezius retained or removed.● Periosteum retained or removed.

BLADE UNDERCUT 2304BLADE UNDERCUT 2304Blade undercut is prepared by removing the M. subscapularis fromthe medial surface of the scapular bone. The muscle consists of 3parts and is trimmed to the required specification.

To be specified:● Prepared to specific size requirements.

BONE-IN SHOULDERBONE-IN SHOULDER16211621Consisting of:● Blade (2300)● Blade bolar (2302)● Blade oyster (2303)● Blade undercut (2304)● Chuck tender (2310)

ITEM NO.1621


HEEL MUSCLE 2364HEEL MUSCLE 2364Heel muscle is prepared from a silverside(2020) by separation from the M. gloteobiceps. The heel muscle consists of the M.gastrocnemius and the M. flexor superficialis.Both muscles must be retained.

To be specified:● Connective tissue retained or removed.● Maximum length of tendon retained.

FOREQUARTER/FOREQUARTER/HINDQUARTER 2360HINDQUARTER 2360Shin-shank is prepared from the muscles ofthe fore and hind legs, namely the extensorand flexor group of muscles. In addition, theshin-shank includes the M. gastrocnemius(heel muscle from the silverside).

To be specified:● Connective tissue and skin retained or

removed.● Fore or hind shin - shank only.● Sinews / tendons removed or retained.● Heel muscle (only).

BUTT SET 2483BUTT SET 2483Butt set consists of the primals cuts from thebutt (1500 - 1503).● Inside (2010)● Silverside (2020) - outside (2030)● Thick flank (2060) - knuckle (2070)

To be specified:● Refer each item number for specification

details.

ITEM NO.2364

ITEM NO.2360

ITEM NO.2483


5.5 Boneless beef manufacturing bulk packs definitionManufacturing bulk packs are generally made up of the following combinations :● Primal or portions of primal cuts.● Residual trimming from primal cut preparation.● Boneless forequarter or hindquarter.● Grinding beef.

Manufacturing packs are generally prepared to a specified lean content assessed visually ortested chemically and expressed as a percentage of lean meat of the pack.

60CL 90CL80CL

dorsal

ventral

caudalcranial

Semitendinosus

Infraspinatus

Supraspinatus

Trapezius

Flexor/Extensor Flexor/Extensor

Gastrocnemius

Tensor fasciaeantibracchii

Pectoralis superficialis

Pectoralis profundus

Serratus ventralis

Obliquus externusabdominis

Rectus abdominis

Tensor fasciae latae

Vastus lateralis

M. triceps brachii caput longum

M. triceps brachii

caput laterale

Latisumus dorsi Longissimus dorsi

Serratusdorsliscaudalis

Gluteobiceps

Gluteus medius Semimembranosus

Semitendinosus

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Diaphragm

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Tensor faciae latae

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ANNEX I

ADDRESSES

Annexes 5555

ANNEX II

EAN·UCC CODIFICATION SYSTEM

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Designed and printed by Publishing Services United Nations, GenevaGE.04-30717–July 2004–2,040

ECE/TRADE/326

United Nations publicationSales No. E.03.II.E.58

ISBN 92-1-116885-6ISSN 1810-1917

Documents

Bovine Meat Cuts