Institutional meat purchase specifications for fresh beef

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Material Information

Title:
Institutional meat purchase specifications for fresh beef
Portion of title:
Institutional meat purchase specifications for fresh beef products
Physical Description:
v. : ; 28 cm.
Language:
English
Creator:
United States -- Agricultural Marketing Service. -- Livestock Division
United States -- Consumer and Marketing Service. -- Livestock Division
United States -- Agricultural Marketing Service. -- Livestock & Seed Division
Publisher:
U.S. Dept. of Agriculture, Agricultural Marketing Service, Livestock Division
Place of Publication:
Washington, DC
Creation Date:
1970

Subjects

Subjects / Keywords:
Meat -- Specifications -- Periodicals -- United States   ( lcsh )
Genre:
serial   ( sobekcm )
federal government publication   ( marcgt )

Notes

Issuing Body:
Vols. for <June 1959-Oct. 1961>, <Jan. 1975> issued by: the Agricultural Marketing Service's Livestock Division; <Oct. 1965-Mar. 1970> by: the Consumer and Marketing Service's Livestock Division; <Jan. 1988-> by: the Agricultural Marketing Service's Livestock and Seed Division.
General Note:
Title varies slightly.
General Note:
Not distributed to depository libraries.
General Note:
Description based on: June 1959; title from caption.
General Note:
Updated occasionally by Amendments.

Record Information

Source Institution:
University of Florida
Rights Management:
All applicable rights reserved by the source institution and holding location.
Resource Identifier:
aleph - 004726195
oclc - 22355963
lccn - sn 90016459
Classification:
lcc - HD9415 .I58 ser.100
System ID:
AA00009495:00005

Full Text
/1


INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS


FOR FRESH BEEF--SERIES 100


APPROVED BY USDA


These specifications contain descriptions of various fresh beef products
customarily purchased by large-volume users of meat. They were developed
in conjunction with interested procurement agencies and suppliers and are
approved for use in meat procurement programs in which the meats supplied
are examined, accepted, and certified by Federal meat graders. When utilized
in such programs these specifications must be used with "Institutional Meat
Purchase Specifications General Requirements", which may be purchased
from the Superintendent of Documents.

These specifications are one of a series approved for meat and meat products.
Others which are available include those for Fresh Lamb and Mutton--Series
200, Fresh Veal and Calf--Series 300, Fresh Pork--Series 400, Cured, Cured
and Smoked, and Fully-Cooked Pork Products--Series 500, Cured, Dried, and
Smoked Beef Products--Series 600, Edible By-Products--Series 700, Sausage
Products--Series 800, and Portion-Cut Meat Products--Series 1000. Copies
of specifications for these products maybe purchasedfrom the Superintendent
of Documents.


UNITED STATES DEPARTMENT OF AGRICULTURE
CONSUMER AND MARKETING SERVICE
LIVESTOCK DIVISION
WASHINGTON, D.C.


Effective March 1970


For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402 Price 20 cents


1.







INDEX OF PRODUCTS AND WEIGHT RANGE TABLE

WEIGHT RANGE FOR CARCASSES AND WHOLESALE AND FABRICATED FOREQUARTER CUTS

Item Product Range A Range B Range C Range D Range E
No. Pounds Pounds Pounds Pounds Pounds


100 Carcass....................................
101 Side .......................................
102 Forequarter................................
102A Forequarter, Boneless......................
103 Rib, Primal................................
104 Rib, Oven-Prepared, Regular................
105 Rib, Oven-Prepared, Regular (Bn1s.)........
106 Rib, Oven-Prepared, Regular (Bnd.,
Rolled, Tied)............................
107 Rib, Oven-Prepared, Short Cut..............
108 Rib, Oven-Prepared, Short Cut (Bnd.,
Rolled, Tied)............................
109 Roast Ready Rib............................
110 Roast Ready Rib (Bnls.)....................
111 Spencer Roll...............................
112 Rib-Eye Roll...............................
113 Square-Cut Chuck...........................
114 Shoulder Clod..............................
115 Square-Cut Chuck, Bnls. (Clod In)..........
116 Square-Cut Chuck, Bnls. (Clod Out).........
116A Chuck roll (Bnd. and Tied).................
117 Foreshank..................................
118 Brisket....................................
119 Brisket, Bnls. (Deckle On).................
120 Brisket, Bnls. (Deckle Off)................
121 Short Plate................................
122 Full Plate, Bnls...........................
123 Short Ribs, Trimmed........................
124 Corner Piece................................
125 Armbone Chuck.... i.... .. ..... ...... ........
126 Armbone Chuck, Pnr ,io.'ri[).............
127 Cross-Cut Chuck.......... ................
128 Cross-Cut Chuck, Bnls. (Ci:.J In)...........
129 Cross-Cut Chuck (Diced).....................
130 Cross-Cut Chuck (Diced), Chili E.i '........
131 Cross-Cut Chuck (3r.: .nJl ..................
132 Triarin le ...................................
I ri c -, E -r -. ''I: ..j in, .. ... .............
1.-- C: 3oie .....................................
13: 'i, ; ? c i, f .. .... ....... .. .............
13 ,rC urnd r E 'e 'u' le,- ..... .............
....- .... .... .... .....


500-600
250-300
131-157
104-125
24-28
19-22
15-17


600-700
300-350
157-183
125-146
28-33
22-26
17-21


700-800
350-400
183-210
146-168
33-38
26-30
21-24


15-17 17-21 21-24
17-19 19-23 23-26

13-16 16-19 19-22
14-16 16-19 19-22
11-13 13-16 16-19
10-12 12-15 15-17
5-6 6-8 8-10
66-79 79-93 93-106
13-15 15-18 18-21
54-65 65-77 77-88
40-48 48-57 57-65
13-15 15-18 18-21
7-8 8-10 10-12
12-14 14-17 17-20
9-10 10-12 12-14
6-8 8-10 10-12
16-23 23-27 27-31
21-27 27-29 29-32
2-3 3-4 4-5
1-2 2-3 3-4
77-88 88-103 103-118
59-70 70-82 82-94
86-103 103-120 120-138
68-81 81-95 95-109


Amount As Specified
Amount As Specified
Amount As Specified
'L0"-129 129-150

Amno.fi t. .c< S ---i fi .',*
,'M .-,,r t AL Sp: 3ciI i.,i
AiT,"in'. A; -."ci 'ii .j
,'-um.:.unt A-. Sp ,:ci fi.j


800-900
400-450
210-236
168-188
38-43
30-34
24-27

24-27
26-30

22-25
22-25
19-22
17-20
10-12
106-120
21-24
88-100
65-75
21-24
12-14
20-23
14-17
12-14
31-34
32-35
5-6
4-5
118-133
94-106
138-156
109-123


900-up
450-up
236-up
188-up
43-up
34-up
27-up

27-up
30-up

25-up
25-up
22-up
20-up
12-up
120-up
24-up
100-up
75-up
24-up
14-up
23-up
17-up
14-up
34-up
35-up
6-up
5-up
133-up
106-up
156-up
123-up


150-172 IV2-13 iO?-up
'Ii7-i:'. 1 --If: 1*5 -uip


NOTE:


The weight ranges of the primal, fabricated, and boneless cuts as shown in the above table and on page
iii do not necessarily reflect any relation to the carcass weight ranges. Studies have shown that all
carcasses within a given weight range will not produce cuts that are uniform in weight. Therefore, in
ordering cuts, purchasing officials should order the specific weight range(s) desired without regard to
the carcass weights shown in the various ranges.


- ii -







INDEX OF PRODUCTS AND WEIGHT RANGE TABLE

WEIGHT RANGES FOR CARCASSES AND WHOLESALE AND FABRICATED HINDQUARTER CUTS

Item Product Range A Range B Range C Range D Range E
No. Pounds Pounds Pounds Pounds Pounds

100 Carcass...................................... 500-600 600-700 700-800 800-900 900-up
155 Hindquarter.................................. 119-143 143-167 167-190 190-214 214-up
155A Hindquarter, Boneless........................ 90-108 108-126 126-143 143-162 162-up
156 Hindquarter, Trimmed......................... 100-120 120-141 141-160 160-180 180-up
157 Sirloin Round, Trimmed....................... 75-90 90-106 106-123 123-140 140-up
158 Round (Rump and Shank On) Primal............. 59-71 71-83 83-95 95-107 107-up
159 Round, Primal (Rump and Shank On) 3-Way Bnls. 44-53 53-62 62-71 71-80 80-up
160 Round, (Rump On-Shank Off)................... 47-57 57-67 67-76 76-86 86-up
161 Round, (Rump On-Shank Off) Bnls.............. 44-53 53-62 62-71 71-80 80-up
162 Round, (Bump On-Shank Off) Boned, Rolled,
Tied....................................... 41-50 50-58 58-66 66-75 75-up
163 Round, (Rump On-Shank Off) 3-Way Bnls........ 41-50 50-58 58-66 66-75 75-up
164 Round, (Rump and Shank Off).................. 40-48 48-56 56-64 64-73 73-up
165 Round, (Rump and Shank Off) Bnls............. 35-43 43-50 50-57 57-65 65-up
166 Round, (Rump and Shank Off) Boned, Rolled,
Tied....................................... 35-43 43-50 50-57 57-65 65-up
166A Round (Rump Partially Removed-Shank Off)..... 44-52 52-61 61-70 70-79 79-up
166B Round (Rump Partially Removed-Shank Off) Bnls 39-47 47-56 56-65 65-74 74-up
166C Round (Rump Partially Removed-Shank Off)
Bnd., Rolled, Tied......................... 39-47 47-56 56-65 65-74 74-up
167 Knuckle...................................... 8-9 9-11 11-13 13-15 15-up
168 Inside Round................................. 14-17 17-20 20-23 23-26 26-up
169 Outside Round................................ 8-10 10-13 13-16 16-19 19-up
170 Gooseneck Round Bnls......................... 18-21 21-25 25-29 29-33 33-up
171 Round (New York Style)....................... 51-61 61-72 72-82 82-92 92-up
172 Loin, Full-Trimmed........................... 35-42 42-50 50-57 57-64 64-up
173 Short Loin Regular........................... 17-21 21-25 25-28 28-32 32-up
174 Short Loin (Diamond Bone Cut)................ 18-22 22-26 26-30 30-34 34-up
175 Strip Loin, Bone-In (Regular)................ 11-13 13-16 16-19 19-21 21-up
176 Strip Loin, Bnls. (Regular).................. 8-10 10-12 12-14 14-16 16-up
177 Strip Loin, Bone-In (Intermediate)........... 10-12 12-14 14-16 16-18 18-up
178 Strip Loin, Bnls. (Intermediate)............. 8-9 9-11 11-13 13-15 15-up
179 Strip Loin, Bone-In (Short Cut).............. 8-10 10-12 12-14 14-16 16-up
180 Strip Loin, Bnls. (Short Cut)................ 7-8 8-10 10-12 12-14 14-up
181 Sirloin (Loin End)........................... 16-19 19-24 24-28 28-31 31-up
182 Sirloin Butt (Bnls.) Regular................. 11-14 14-16 16-19 19-21 21-up
183 Sirloin Butt (Bnls.) Trimmed................. 9-10 10-13 13-15 15-17 17-up
184 Top Sirloin Butt (Bnls.)..................... 6-7 7-9 9-11 11-13 13-up
185 Bottom Sirloin Butt (Bnls.) Regular.......... 4-5 5-6 6-7 7-8 8-up
186 Bottom Sirloin Butt (Bnls.) Trimmed.......... 2-3 3-4 4-5 5-6 6-up
187 Full Hip..................................... 49-59 59-69 69-79 79-89 89-up
188 Short Hip.................................... 15-18 18-21 21-24 24-27 27-up
189 Full Tenderloin, Regular..................... 4-5 5-6 6-7 7-8 8-up
189A Full Tenderloin, Defatted.................... 3-4 4-5 5-6 6-7 7-up
190 Full Tenderloin, Special..................... 2-3 3-4 4-up
191 Sirloin (Butt) Tenderloin.................... 1-2 2-3 3-4 4-5 5-up
192 Short (Tip) Tenderloin....................... 2-3 3-4 4-up
193 Flank Steak..................................under-1 1-2 2-up


- iii -







USDA GRADE: To Be Specified By Purchaser

The purchaser must specify either (1) a quality grade, or (2) a combination of
grade. Yield grades 1 through 5 are applicable to all quality grades. However,
indicated by an "X" are in the largest supply.
USDA GRADES


QUALITY


quality grade and yield
those yield grades


YIELD1


1 2 3 4 5

U.S. Prime X X X
U.S. Choice X" X X X
U.S. Good X X.--
U.S. Standard X X X
U.S. Commercial X X X X
U.S. Utility X X X
U.S. Cutter X X
U.S. Canner X X

1 The yield grades reflect differences in yields of boneless, closely trimmed, retail cuts. Yield
grade 1 represents the highest yield of cuts and yield grade 5 the lowest.
Division of Quality Grade: To Be Specified by Purchaser (Not applicable to yield grade)
Note: If the upper half or lower half of a quality grade is desired, it must be so specified, otherwise
the full range of the grade is acceptable.

WEIGHT RANGE: To Be Specified By Purchaser
Range A, B, C, D, or E, as shown on pages ii and iii or actual weight range in pounds (8/10, 20/24, etc.)
STATE OF REFRIGERATION: To Be Specified By Purchaser
A. Chilled
B. Frozen

FAT LIMITATIONS: Carcasses, Sides, or Quarters: (Not applicable if yield grade is specified)
Except when yield grade is specified by the purchaser, the thickness of external fat measured at the
thinnest point over the rib or loin eye must not exceed that indicated for each quality grade in the
following schedule:


GRADE

3. Prime
3. Choice
3S. Good
3. Standard
3. Commercial
3. Utility
3. Cutter or Canner


Maximum Thickness of Fat at Thinnest Point over Ribeye


Weight Range A and B
7/8 inch
5/8 inch
3/8 inch
1/4 inch
5/8 inch
1/4 inch
1/8 inch


Weight Range C, D, and E
1 1/4 inches
1 inch
3/4 inch
3/8 inch
7/8 inch
1/2 inch
1/4 inch


In addition, carcasses, sides, or quarters are not acceptable if, because of an uneven distribution of
external fat or large deposits of kidney and pelvic fat, they are wasty in relation to the maximum per-
mitted thickness of fat over the ribeye.
FAT LIMITATIONS: Wholesale and Fabricated Cuts: To Be Specified By Purchaser (Not applicable if yield
grade is specified)
Except when yield grade is specified, for all wholesale and fabricated beef products--except those for
which definite fat limitations are indicated in the detailed specifications--the purchaser must specify
one of the following maximum average thickness of surface fat:
MAXIMUM AVERAGE THICKNESS


1 inch
3/4 inch
1/2 inch
1/4 inch


(1 1/4 inches maximum at any point except for seam fat)
(1 inch maximum at any point except for seam fat)
(3/4 inch maximum at any point except for seam fat)
(1/2 inch maximum at any point except for seam fat)


Defatting must be done by smoothly removing the fat by following the contour of the underlying muscle
surface. Beveling of the edges, only, is not acceptable.
iv -







NOTE: When string tying is required, roasts must be made firm and compact and held
intact by individual loops of strong twine uniformly spaced at approximately 2
inch intervals girthwise. In addition, some roasts may require string tying
lengthwise. In lieu of string tying it is permissible to enclose roasts in a stretch-
able netting provided it complies with the Regulations Governing the MeatInspec-
tion of the U.S. Department of Agriculture. Purchasers may specify that roasts
be string tied when this requirement is not specified in the detailed roast item
specification.

DETAILED REQUIREMENTS

Material. --Beef products described must be derived from sound, well-dressed, split
and quartered beef carcasses or from sound, well-trimmed primal cuts from such car-
casses. The beef must be prepared and handled in accordance with good commercial
practice and must meet the type, grade, style of cut, weight range, and state of refrig-
eration specified. Beef cuts which have been excessively trimmed in order to meet speci-
fied weights, or which are substandard according to the specifications for any reason are
excluded. The beef must be of good color normal to the grade, be practically free of
residue remaining from sawing the meat and bones, and free of blood clots, scores, odor
foreign to strictly fresh beef (e. g. kerosene, putrid, stale, rancid, chemicals, etc. ),
mutilations (other than slight), ragged edges, superficial appendages, blemishes, dis-
coloration, (e. g. green, black, blue, etc. ), deterioration, damage, or mishandling. The
spinal cord must be completely removed and the beef also must be free from bruises,
evidence of freezing or defrosting and must be in excellent condition to the time of deliv-
ery. Stag and bull beef are not acceptable.

Item No. 100 Carcass (quartered).--A beef carcass (quartered) is the four quarters
split from a single carcass. The quarters are produced by "ribbing" the sides, that is
separating the forequarters from the hindquarters by cutting between the 12th and 13th
ribs, the 13th rib remaining with the hindquarter. The skirt (diaphragm) may be re-
moved, but if not removed, the tendinous portion must be removed down to but not expos-
ing the lean musculature tissue. The thymus gland, mediastinal tissue, and heart fat
usually present in the lower thorax (brisket and short plate) must be closely removed.

Item No. 101 Side. --The side of beef consists of one matched forequarter and hindquar-
ter from one-half the carcass prepared as described in Carcass (quartered) Item No.
100.

Item No. 102 Forequarter. --The forequarter is all of the anterior portion of the side
after the severance from the 1 rib hindquarter. This severance must be made and the
forequarter must be further trimmed as specified in Carcass (quartered) Item No. 100.

Item No. 102A Forequarter, Boneless. --The boneless forequarter is Item No. 102 ex-
cept that it must be made completely boneless. The clod is removed and trimmed as
described in Shoulder Clod--Item No. 114. All cartilages, backstrap, fibrous tissue,
bone slivers, the exposed major arteries and veins and neck meat with dark discolora-
tion must be removed. In addition, the prescapular lymph gland located in the shoulder
area must be removed. The thick tendinous ends of the shank must be removed by cutting
back until a cross-sectional cut shows at least 75 percent lean tissue. The boneless
forequarters must not have in excess of 1/4 inch average thickness of fat on any surface
(3/8 inch maximum at any one point except for seam fat). Boning procedures must be
accomplished with sufficient care to allow each single cut to retain its identity and to
avoid objectionable scores in the meat.

Item No. 103 Rib, Primal. --The Primal rib is that portion of the forequarter remain-
ing after the removal of the cross-cut chuck and short plate, the skeletal part of which
contains parts of seven ribs (6th to 12th inclusive), the section of the backbone attached
to the ribs and the posterior tip of the blade bone (scapula). The separation between the
cross-cut chuck and the rib and short plate is made by cutting through all the flesh and
bones (backbone, shoulder blade, costal cartilage and breast bone (sternum) of the


-1-







forequarter in a straight line perpendicular to the outside or skin surface between the
5th and 6th ribs. The separation between the full rib and short plate is made by a straight
cut across the ribs starting at a point determined by measuring off not more than 10 inches
on the inside of the 12th rib in a straight line from the center of the inside protruding
edge (most ventral portion) of the 12th thoracic vertebrae (chine bone) and continuing
through a point determined by measuring off not more than 10 inches on the inside of the
6th rib in a straight line from the center of the protruding edge (most ventral portion) of
the 6th thoracic vertebra. The portion of the diaphragm remaining on the full rib after
cutting must be removed.

Item No. 104 Rib, Oven-Prepared, Regular. --The regular oven-prepared rib is that
portion of a 7-rib bone, Primal Rib Item No. 103 which is made by a straight cut
across the ribs starting at a fixed point determined by measuring off 4 inches from the
extreme outer tip of the rib-eye muscle at the 12th rib and continuing in a straight line
through a fixed point determined by measuring off 8 inches from the extreme outer tip
of the rib-eye muscle at the 6th rib. The chin bone, or bodies of the thoracic vertebrae,
must be entirely removed by a straight cut along a line at which the vertebrae join the
feather bones exposing the lean meat, but leaving the feather bones attached to the rib
cut. All of the blade bone including the cartilage must be removed.

Item No. 105 Rib, Oven-Prepared, Regular (Boneless). --The boneless, regular oven-
prepared rib is that portion of the Oven-Prepared Rib Item 104-remaining after the
removal of the ribs, feather bones, backstrap, and intercostal meat (rib fingers). Boning
procedures must be accomplished by scalping, thereby producing a smooth inner surface
on the rib.

Item No. 106 Rib, Oven-Prepared, Regular (Bone, Rolled and Tied). --The boned,
rolled, and tied regular oven-prepared rib is the same as Oven-Prepared Rib (Bone-
less) Item No. 105 except that the boneless rib must be string tied girthwise and
lengthwise.

Item No. 107 Rib, Oven-Prepared, Short-Cut.--The short-cut, oven-prepared rib is
that portion of a 7-rib bone, Primal Rib Item No. 103 which is made by a straight
cut across the ribs starting at a fixed point determined by measuring off 3 inches from
the extreme outer tip of the rib-eye muscle at the 12th rib and continuing in a straight
line through a fixed point determined by measuring off 4 inches from the extreme outer
tip of the rib-eye muscle at the 6th rib. The chine bone, or bodies of the thoracic ver-
tebrae, must be entirely removed by a straight cut along a line at which the vertebrae
join the featherbone exposing the lean meat, but leaving the feather bones attached to the
rib cut. All of the blade bone including the cartilage must be removed.

Item No. 108 Rib, Oven-Prepared (Boned and Tied), Short-Cut. --The toned and tied,
short-cut, oven-prepared rib is the same as Oven-Prepared Rib, Short-Cut Item No.
107 remaining after the removal of the ribs, feather bones, backstrap, and intercostal
meat (rib fingers). Boning procedures must be accomplished by scalping, thereby pro-
ducing a smooth inner surface on the rib. The boneless rib must be string tied girthwise
and lengthwise.

Item No. 109 Roast Ready Rib. --The roast ready rib is prepared from a 7-rib Primal
Rib Item No. 103-by a straight cut across the ribs starting at a fixed point determined
by measuring off 3 inches from the extreme outer tip of the rib-eye muscle at the 12th
rib and continuing in a straight line through a fixed point determined by measuring off
4 inches from the extreme outer tip of the rib-eye muscle at the 6th rib. The chine bone,
or bodies of the thoracic vertebrae, must be entirely removed by sawing and cutting to
the point at which they join the feather bones exposing the lean meat, but leaving the
feather bones attached to the rib cut. The exterior fat covering must be lifted intact
from over the first lean muscle and peeled back. The feather bones must be loosened
so as to expose the backstrap which must be removed and excluded. All of the lean


-2-






muscle lying above the level of the blade bone, the blade bone and related cartilage, and
the small muscle lying below and firmly attached to the blade bone must be removed and
excluded. The exterior fat covering and feather bones must then be returned to their
natural position and be held in place by string tying girthwise and lengthwise.

Item No. 110 Roast-Ready Rib (Boneless). --The boneless roast-ready rib is that por-
tion of the Roast-Ready Rib Item No. 109 remaining after the removal of the ribs,
feather bones, and intercostal meat (rib fingers). Boning procedures must be accom-
plished by scalping, thereby producing a smooth inner surface on the rib. The boneless
roast-ready rib must be string tied girthwise and lengthwise.

Item No. I11 Spencer Roll. --The spencer roll is the boneless part of a Primal rib
remaining after the rib wing is removed by a cut measuring not more than 2 inches from
the extreme outer tip of the rib eye muscle on the loin end to a point not more than 1 inch
from the extreme outer tip of the rib eye muscle on the chuck end. The rib bones, chine
bones, feather bones, backstrap, intercostal meat (rib fingers), and the blade bone and
cartilage and overlying flesh must be removed and excluded. Boning procedure must be
accomplished by scalping, thereby producing a smooth inner surface on the spencer roll.

Item No. 112 Ribeye Roll. --The ribeye roll includes the eye muscle (longissimus
dorsi), the spinalis dorsi lying adjacent to and on the backbone side, and the complexus
lying adjacent to and directly below the eye muscle of a 7-bone Primal Rib--Item No.
103. All other muscles and all bones, backstrap, the blade bone and related cartilage,
and the exterior fat covering must be removed and excluded.

Item No. 113 Square-Cut Chuck. --The square-cut chuck is that portion of the Fore-
quarter Item No. 102-remaining after the removal of the foreshank, brisket, short
plate and rib and is obtained by two straight cuts perpendicular to the outside or skin
surface. The first cut passes across the forequarter between the 5th and 6th ribs (this
cut separates the cross-cut chuck from the rib and short plate). This second cut passes
through the cartilagenous juncture of the first rib and the anterior extremity of the
sternum (breast bone cartilage) continuing in a straight line to the 5th rib perpendicular
to the first described cut (this cut severs the foreshank and brisket from the square-cut
chuck).

Item No. 114 Shoulder Clod.--The Shoulder Clod is the large outside muscle which
lies posterior to the elbow joint (lower end of arm bone) and ventral to the medial ridge
of the blade bone. The thick end of the clod includes all muscles overlying the first
natural seam and the thinner end includes all the muscles lying above the rear edge of
the shoulder blade. The clod must be removed in one piece without undue scoring and
all sides must be trimmed so that the clod is not less than 1 inch thick at any point. The
heavy tendons at the elbow end of the clod must be removed and excluded.

Item No. 115 Square-Cut Chuck, Boneless (Clod In). --The boneless square-cut chuck
is the same as Item No. 113 except that it must be made entirely boneless. The shoulder
clod must be removed as described in Shoulder Clod Item No. 114. (As an alternative,
the shoulder clod may be removed before preparing the square-cut chuck permitting
utilization of the full clod.) The remaining meat of the chuck must be left intact in one
piece. In addition to removing all bones and cartilages, it is necessary to remove the
backstrap, exposed major arteries and veins, neck meat with dark blood discoloration,
and the prescapular lymph gland located just in front of the shoulder joint. Boning
procedure must be accomplished with sufficient care to allow each single cut to retain
its identity and to avoid objectionable scores in the meat. Unless otherwise specified,
the chuck and clod must be individually wrapped and packed in the same container.

Item No. 116 Square-Cut Chuck, Boneless (Clod Out). --The boneless square-cut (clod
outychuck must be boned and trimmed as described in Item No. 115 except that the
shoulder clod must be removed and excluded.


-3-






Item No. 116A Chuck Roll (Boned and Tied). --The chuck roll must be prepared from a
square-cut chuck, as described in Item No. 113--Series 100. The shoulder clod must
be removed, as described in Item No. 114--Series 100. The square-cut chuck (less clod)
must be made completely boneless. In addition, the chuck tender, the chuck cover, and
the thin muscle (subscapularis) underlying the blade bone, all cartilage, backstrap, ex-
posed major arteries and veins, and meat with dark blood discoloration must be re-
moved. The rib bones must be removed by scalping. The chuck roll is then made from
the remaining boneless chuck by two cuts: (1) A cut is made across the boneless meat
perpendicular to the outer surface, parallel to the normal line of separation of the chuck
and rib, and immediately posterior to the prescapular lymph gland (fat surrounding this
gland must be completely removed). This cut separates the neck portion from the major
portion of the chuck. (2) A second cut is made perpendicular to the outer surface through
a point on the rib end which is 3 inches from the extreme outer tip (toward the brisket)
of the "chuck eye" muscle (longissimus dorsi) and continuing in a reasonably straight
line approximately parallel to the backbone side to intersect the first cut thus producing
a chuck roll reasonably uniform in width. The chuck roll must be string tied. In addition,
if specified by the purchaser, the chuck roll may be separated into approximately equal
size roasts of the weight specified by cutting through the meat at an approximate right
angle to the length of the chuck roll.

Item No. 117 Foreshank. --The foreshank is the foreleg portion remaining intact with
the brisket after removal from the cross-cut chuck in making the Square-Cut Chuck-Item
No. 113. The foreshank is separated from the brisket by a cut following the dividing or
natural seam and leaving the entire "lip" (web muscle) on the brisket.

Item No. 118 Brisket.--The brisket is separated from the foreshank as described in
Foreshank Item No. 117-after these cuts have been removed as described in Square-
Cut Chuck Item No. 113. Practically all mediastinal and heart fat must be removed
and excluded.

Item No. 119 Brisket, Boneless (Deckle On). --The boneless brisket (deckle on) is that
portion of the Brisket Item No. 118 remaining after all bones and intercostal meat
have been removed. The hard fat along the sternum edge of the brisket must be trimmed
level with the boned surface of the brisket and to within 3/4 inch of the lean lyingbetween
the hard fat and the border of the skin surface fat. All rough fat and ragged pieces of
meat from the bone and skin side of the boneless (deckle on) brisket and all fat in excess
of 3/4 inch on the outside skin surface, including that on the breast curves must be re-
moved. The web muscle (full lip) must be left attached with the thin tissue edge trimmed
to expose the narrow portion of the lean meat.

Item No. 120 Brisket, Boneless (Deckle Off). -- The boneless brisket (deckle off) is
prepared as described in Brisket, Boneless (Deckle On) Item No. 119 except that the
deckle must be removed at the natural seam leaving the thick layer of fat attached to the
deckle and exposing the lean meat surface lying directly below. The inside lean surface
must be practically free of all fat except for minute flakes that adhere closely to the lean.

Item No. 121 Short Plate, Boneless. --The boneless short plate is that portion of the
forequarter, immediately below (ventral) the Primal Rib Item No. 103- and is sepa-
rated from the primal rib as described therein. It must be made entirely boneless and
the skirt (diaphragm), all cartilage, intercostal meat (rib fingers), and serious mem-
brane (peritonuem) from the abdominal section must be removed.

Item No. 122 Full Plate, Boneless. --The boneless full plate consists of the shortplate
and brisket intact in one piece as described in Item Nos. 121 and 118 respectively. It
must be boned, trimmed, and defatted as described in Brisket, Boneless, Deckle On -
Item No. 119-and Short Plate, Boneless Item No. 121.

Item No. 123 Short Ribs, Trimmed.--Short ribs are strips (width specified by pur-
chaser) prepared from the rib end of the Primal rib and/or the short plate, starting at
the 6th rib to between the 10th and 11th ribs, by cutting across the rib bones parallel to


-4-






the cut which separated the rib and the short plate. Short ribs produced from the short
plate may not include the costal rib cartilages. The exterior fat covering on either cut
must be removed to within 1/4 inch of the first layer of lean.

Item No. 124 Corner Piece. --The corner piece is separated from the plate by two
cuts, the first of which is between the 9th and 10th ribs. The second cut is parallel to
and 6 inches from the cut which separates the plate from the rib.

Item No. 125 Armbone Chuck The armbone chuck is the Square-Cut Chuck Item No.
113- and Foreshank Item No. 117-all in one piece.

Item No. 126 Armbone Chuck, Boneless (Clod-In). --The boneless armbone chuck is
the same as Item No. 125 except that it must be made entirely boneless. The clod is re-
moved as described in Shoulder Clod Item No. 114. All cartilage, backstrap, fiberous
tissue, bone slivers, the exposed major arteries and veins, and neck meat with dark
blood discoloration must be removed. In addition, the heavy sinews embedded in the
shoulder end of the clod, and the prescapular lymph gland located in the shoulder area
must be removed and excluded. The thick tendinous ends of the shank must be removed
by cutting back until a cross-sectional cut shows at least 75 percent lean tissue. Boning
procedure must be accomplished with sufficient care to allow each single cut to retain
its identity and to avoid objectionable scores in the meat. Unless otherwise specified,
the chuck and clod must be individually wrapped and packed in the same container.

Item No. 127 Cross-Cut Chuck. --The cross-cut chuck is the Square-Cut Chuck Item
No. 113, Foreshank Item No. 117, and Brisket Item No. 118-all in one piece.

Item No. 128 Cross-Cut Chuck, Boneless (Clod-In). --The boneless cross-cut chuck
is the same as Item No. 127 except that it must be made completely boneless. The clod
is removed as described in Shoulder Clod Item No. 114. All cartilages, backstrap,
fiberous tissue, bone slivers, the exposed major arteries and veins, and neck meatwith
dark blood discoloration must be removed. In addition, the heavy sinews embedded in
the shoulder end of the clod, and the prescapular lymph gland located in the shoulder
area must be removed and excluded. The thick tendinous ends of the shank must be re-
moved by cutting back until a cross-sectional cut shows at least 75 percent lean tissue.
Boning procedure must be accomplished with sufficient care to allow each single cut to
retain its identity and to avoid objectionable scores in the meat. Unless otherwise speci-
fied, the chuck and clod must be individually wrapped and packed in the same container.

Item No. 129 Cross-Cut Chuck (Diced). --The diced cross-cut chuck is prepared from
a boneless Cross-Cut Chuck Item No. 128-by cutting the boneless meat into approxi-
mately 1 to 1-1/2 inch chunks. This operation may be accomplished by cutting the meat
by hand or by machine grinding through a plate having holes 1 to 1-1/2 inches in diam-
eter. The surface or seam fat must not exceed 1/2 inch in thickness for any price. The
fat content for the total lot must be determined visually and must not exceed 25 percent.
The diced beef chunks from the various muscles must be blended together so as to pro-
vide an even distribution of fat and lean.

Item No. 130 Cross-Cut Chuck (Diced) Chili Beef. --The boneless cross-cut chuck is
prepared as described in Cross-Cut Chuck (Diced) Item No. 129 except that the bone-
less meat must be cut into chunks approximately 1/2 inch in diameter by cutting by hand
or machine grinding through a plate having holes 1/2 inch in diameter.

Item No. 131 Cross-Cut Chuck (Ground). --Ground cross-cut chuck is prepared from
boneless Cross-Cut Chucks Item No. 128. All beef to be ground must be strictly fresh
and well-chilled. The fat content of the ground beef must be determined visually prior
to grinding and must not exceed 25 percent. The prepared boneless beef must be
thoroughly blended to uniformly distribute lean and fat portions prior to initial grinding
through a plate having holes 3/4 to one (1) inch in diameter. The final grinding must be
through a plate having holes 1/8 to 3/16 inch in diameter. The beef must not become un-
duly warm during grinding or handling and must not be mixed after final grinding.


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The ground cross-cut chuck must be packaged in the amount specified by the pur-
chaser and packed immediately upon completion of grinding.

Item No. 132 Triangle. --The triangle is that portion of the forequarter remaining after
the removal of the Primal 7-rib bone rib Item No. 103-and comprises the square-cut
regular (5-rib) chuck, foreshank, brisket, and short plate all in one piece. The triangle
is separated from the forequarter by a straight cut across the ribs, perpendicular to the
outer skin surface, terminating on the inside of the 5th rib at a point which is not less
than 10 inches (measured in a straight line) from the center of the inside protruding
edge (most ventral portion) of the 5th thoracic vertebra (chine bone). A second cut is
made perpendicular to the outer skin surface between the 5th and 6th ribs through the
blade bone and chine bone to remove the primal rib.

Item No. 133 Triangle, Boneless (Clod-In). --The boneless triangle is the same as
Item No. 132 except that it must be made completely boneless. The clod is removed as
described in Shoulder Clod Item No. 114. All cartilages, backstrap, fiberous tissue,
bone slivers, the exposed major arteries and veins and neck meat with dark discolora-
tion must be removed. In addition, the heavy sinews embedded in the shoulder end of the
clod, and the prescapular lymph gland located in the shoulder area must be removed
and excluded. The thick tendinous ends of the shank must be removed by cutting back
until a cross-sectional cut shows at least 75 percent lean tissue. Boning procedure must
be accomplished with sufficient care to allow each single cut to retain its identity and to
avoid objectionable scores in the meat. Unless otherwise specified, the triangle and clod
must be individually wrapped and packed in the same container.

Item No. 134 Beef Bones.--Beef bones consist of the round bones, shank, femur,
chuck, neck or humerus, (individually or collectively), sawed, so as to expose the mar-
row, into lengths not to exceed 6 inches. The bones must be fresh and sound and must
show no evidence or rancidity, sourness, or deterioration.

Item No. 135 Diced Beef. --Diced beef must be produced from fresh-chilled carcasses
(bulls and stags excluded) or cuts derived therefrom. If cuts are used the diced beef
must consist of not less than 50 percent primal beef cuts; i. e. any one or more of
square-cut chucks, ribs, short loins, loin ends (tenderloins may be excluded), or rounds.
The remaining 50 percent or less may consist of flanks, briskets, navels, or shanks
(skirts, hanging tenders, necks, and rib fingers may be excluded at contractors option).
The percentages of the cuts to be used must be based on bone-in weight. Primal cuts
from which any appreciable amount of lean meat has been removed as a result of bruises,
abscesses, etc., may be used provided that lean meat of similar character and amount
(by weight) is added from the above mentioned primal cuts in lieu thereof. Use of other
cuts from which extensive amounts of lean have been removed is permissable. Surface
fat must not exceed 1/2 inch in thickness at any point and the fat content of the boneless
meat must be determined visually and must not exceed 25 percent.

The forequarter or primal cuts derived therefrom must be made into the following
boneless cuts, together with such boneless trimmings as are normally produced in the
boning operations: clod, chuck, shank, rib, navel, and brisket. In addition to all bones,
bone slivers, and cartilages, the following parts must be removed and excluded:

1. The backstrap and all neck ligaments;
2. The prescapular lymph gland, located in the shoulder;
3. The exposed large arteries and veins in the neck;
4. Neck meat with dark blood discoloration;
5. The serious membrane (peritoneum) over the inside of the abdominal section of
the navel;
6. The strip of heavy connective tissue along the lower edge of the navel posterior
to the brisket;
7. The tendon ends of the shank to a point at which the cross-section of the shank is
at least 75 percent muscle;


-6-






8. The fibrous tissue (deckle) on the boned surface of the brisket;
9. All connective tissue and serious membranes from both sides of the skirt;

The hindquarter or primal cuts derived therefrom must be made into the following
boneless cuts, together with such boneless trimmings as are normally produced in the
boning operation: strip loin, sir-butt, tenderloin, rump, flank, shank, and the inside,
outside, and knuckle of the round. In addition to all bones, bone slivers and cartilages,
the following parts must be removed and excluded:

1. The white tissue on the gracilis muscle on the inside round;
2. The white, fibrous sheet on the boned surface of the sir-butt and rump;
3. The heavy connective tissue on the edge of the outside round adjacent to the
knuckle;
4. The popliteal and prefemoral lymph glands;
5. The fibrous tissue over the outside of the knuckle;
6. The kneecap (patella) and surrounding heavy connective tissue;
7. The serious membrane (peritoneum) over the inside of the flank;
8. The heavy sheet of connective tissue (abdominal tunic) between the muscles of
the flank;
9. The strip of heavy connective tissue along the lower edge of the flank;
10. The tendon ends of the shank to a point at which the cross-section is at least 75
percent muscle;
11. All mammary tissue, udders, codfat, pizzle ends, kidneys, kidney fat, and
pelvic fat;
12Z. Blood vessels and all heavy external and internal connective tissue in the hanging
tenders.

Care must be exercised to insure a reasonably uniform mixture of the various bone-
less cuts. For example, meat originating from skirts, flanks, navels, or briskets shall
be carefully blended with the batch of meat derived from the major cuts comprised of
rounds, ribs, chucks, and loins, so that the finished product will have an even distribu-
tion of the various cuts and an even distribution of fat and lean.

After the meat is prepared as described above, the boneless meat is cut into 1 to
1-1/2 inch chunks. This operation may be accomplished by cutting the meat by hand, by
machine dicing, or by grinding through a plate having holes 1-1/2 inches in diameter.

Item No. 136 Ground Beef, Regular.--Regular ground beef may be prepared from such
trimmings as are normally produced in the commercial boning of beef, including meat
from shanks, flanks, skirts, and hanging tenderloins. Meat from heads, gullets, tongues,
hearts, glands, or added fat, such as suet, cod, heart fat, etc. is not permissible. The fat
content of the ground beef must be determined visually prior to grinding and must not
exceed 25 percent.

The meat must be made completely boneless, and all cartilage, backstrap, fiberous
tissue, bone slivers, serious membranes, and neck meat with dark blood discoloration
must be removed. The serious membrane (peritoneum) over the inside of the flank, blood
vessels and all heavy external and internal connective tissue in the hanging tenders, and
all connective tissue and serious membranes from both sides of the skirt must be re-
moved and excluded. The thick tendinous ends of the shank must be removed by cutting
back until a cross-sectional cut shows at least 75 percent muscle.

The prepared beef must be thoroughly blended prior to and after initial grinding to
uniformly distribute lean and fat portions. Initial grinding shall be through a plate having
holes no larger than 1 inch in diameter (or it may be otherwise reduced in size provided
the texture and appearance of the product after final grinding is typical of ground beef
prepared by grinding only). Subsequent to initial grinding, chopping, etc., the product


-7-






shall be ground once through a plate having holes 1/8 inch in diameter. The beef used
must not become unduly warm during grinding or handling and must not be mixed after
final grinding. The ground beef must be packaged in the amount specified by the purchaser
and packed immediately upon completion of grinding.

Item No. 137 Ground Beef, Special.--Special ground beef must be produced from fresh-
chilled carcasses (bulls and stags excluded) or cuts derived therefrom. If cuts are used
the product must consist of not less than 50 percent primal beef cuts; i.e. any one or
more of square-cut chucks, ribs, short loins, loin ends (tenderloins may be excluded) or
rounds. The remaining 50 percent or less may consist of flanks, briskets, navels, or
shanks (skirts, hanging tenders, necks, and rib fingers may be excluded at contractor
option). The percentages of cuts to be used may be based on either bone-in or boneless
weights. Primal cuts (square-cut chucks, ribs, short loins, loin ends, or rounds) from
which any appreciable amount of lean meat has been removed as a result of bruises, ab-
scesses, etc., may be used provided that lean meat of similar character and amount (by
weight) is added from the above mentioned primal cuts in lieu thereof. Use of other cuts
from which extensive amounts of lean have been removed is permissable.

The forequarter and hindquarter or wholesale cuts derived from these must be
boned, trimmed, and prepared as described in Diced Beef Item No. 135.

Care must be exercised to insure a reasonably uniform mixture of the various cuts.
For example, meat originating from skirts, flanks, navels, and briskets, shall be care-
fully blended (hand-mixed or mechanically) with the batch of meat derived from the
major cuts comprised of round, chucks, ribs and loins, so that the finished product has
an even distribution of the various cuts and an even distribution of fat and lean. The fat
content of the ground beef must be determined visually prior to grinding and must not
exceed 25 percent.

The prepared beef must be thoroughly blended prior to and after initial grinding to
uniformly distribute lean and fat portions. Initial grinding shall be through a plate having
holes no larger than 1 inch in diameter (or it may be otherwise reduced in size provided
the texture and appearance of the product after final grinding is typical of ground beef
prepared by grinding only). Subsequent to initial grinding, chopping, etc., the product
shall be ground once through a plate having holes 1/8 inch in diameter. The beef used
must not become unduly warm during grinding or handling and must not be mixed after
final grinding. The ground beef must be packaged in the amount specified by the pur-
chaser and packed immediately upon completion of grinding.

Item No. 155 Hindquarter. --The hindquarter is all of the posterior portion of the beef
side remaining after severance from the 12 rib Forequarter Item No. 102.


Item No. 155A Hindquarter, Boneless.--The boneless hindquarter is Item No. 155 ex-
cept that it must be made completely boneless. The tenderloin may be withheld. In
addition to all bones, bone slivers, and cartilage, the following parts must be removed
and excluded:

1. The white tissue on the gracilis muscle on the inside round;
2. The white, fibrous sheet on the boned surface of the sir-butt and rump;
3. The heavy connective tissue on the edge of the outside round adjacent to the
knuckle;
4. The popliteal and prefemoral lymph glands;
5. The fibrous tissue over the outside of the knuckle;
6. The kneecap (patella) and surrounding heavy connective tissue;
7. The serious membrane (peritoneum) over the inside of the flank;


-8-






8. The heavy sheet of connective tissue (abdominal tunic) between the muscles of
the flank;
9. The strip of heavy connective tissue along the lower edge of the flank;
10. The tendon ends of the shank to a point at which the cross-section is at least 75
percent muscle;
11. All mammary tissue, udders, codfat, pizzle ends, kidneys, kidney fat, and
pelvic fat.
12. Blood vessels and all heavy external and internal connective tissue in the hanging
tenders.

The boneless hindquarter must not have in excess of 1/4 inch average fat thickness of
any surface (3/8 inch maximum at any one point except for seam fat). Boning procedures
must be accomplished with sufficient care to allow each single cut to retain its identity
and to avoid objectionable scores in the meat.

Item No. 156 Hindquarter, Trimmed.--The trimmed hindquarter is prepared from a 1
rib hindquarter Item No. 155 by removing the flank with a cut beginning at a point on
the inside round opposite the lower extremity of the kneecap and slanting downwards to a
point on the 13th rib which is not more than 10 inches when measured in a straight line
from the protruding edge of the 13th thoracic vertebra (chine bone). The cut is completed
by sawing through the 13th rib and removing the flank. The hanging tender must be en-
tirely removed at a point opposite the juncture of the 1st and 2nd lumbar vertebrae. The
kidney knob and the fat lying closely around the kidney must be removed by a cut starting
at the rear end of the kidney and slanting directly to the rear edge of the 13th rib, thus
leaving the 13th rib practically free of lumbar fat. All cod or udder fat in excess of 1
inch on the round must be removed. The fat must be trimmed from the internal lumbar
section of the loin with the hindquarter lying unsupported with the outer skin surface
down on a flat surface. The fat which extends above a flat plane parallel to the flat sur-
face of the cutting bench and which is level with the protruding edge of the chine bone
must be removed. Another cut must be made, trimming and removing all fat which ex-
tends above a flat plane using the following two lines as guides for each edge of the
plane: An imaginary line 1 inch above the protruding edge of the chine bone to a line on
the inside of the loin 2 inches from the flank side cut edge. The fat remaining in the
pelvic (sacral) region must not exceed 1 inch in depth.

Item No. 157 Sirloin Round, Trimmed. --The trimmed sirloin round is that portion of
the Hindquarter, Trimmed Item No. 156 remaining after the removal of the Short
Loin, Regular Item No. 173.

Item No. 158 Round, Primal (Rump and Shank On). --The primal round (rump and shank
on) is that portion of the hindquarter remaining after the removal of the untrimmed loin
and flank, and is obtained as follows: The untrimmed full loin and flank is severed from
the hindquarter by cutting in a straight line perpendicular to the contour of the outside
or outer-skin surface of the hindquarter. The cut is made on a straight line which starts
at a point on the backbone which is the juncture of the last (5th) sacral vertebra and the
first tail (caudal) vertebra, passes through a second point which is immediately anterior
to the protuberance of the femur bone and exposes the ball of the femur bone and then
continues in the same straight line beyond the second point to complete the cut. Not more
than two tail coccygeall) vertebrae may remain on the round.

Item No. 159 Round, Primal (Rump and Shank On) 3-Way Boneless. --The boneless
primal- cut round is the same as Item No. 158 except that it must be made completely
boneless and separated into 3 pieces: inside, outside (with heel, shank meat, and rump
attached), and knuckle. The rump bone and tail bones must be closely removed. The
knuckle must be removed by cuts as follows: The knee cap (patella) is loosened from the
stifle joint. A straight cut approximately perpendicular to the surface of the round is
made between the knuckle and inside round beginning at the knee cap and continuing
through the meat down to the round bone (femur) scoring it for its full length. Another
straight cut is made between the knuckle and outside round beginning at the knee cap and
continuing along the natural seam between the knuckle and outside round scoring it for


-9-






its full length. The kuuckle is then pulled from the round bone. The inside and outside
muscles are separated by a cut starting at the muscular end of the gambrel cord (where
the gambrel cord protrudes from the fleshy base of the round) and continuing along the
natural seam between these sections to the inside edge of the "eye" muscle on the face
of the round. A second cut is made from the lower edge of the gambrel cord to the upper
end of the round bone (femur) at the stifle joint. A cut is then made through the natural
seam to remove the inside round. The outside (with the heel, shank meat, and rump
attached) is removed by cutting through the upper edge of the "eye" muscle, at the mus-
cular end of the gambrel cord, to the shank bone (tibia) following the shank and round
bones to separate the outside and the shank meat from the bones. The knee-cap (patella)
and surrounding heavy connective tissue is removed at the stifle joint. All cartilage and
the popliteal lymph gland must be removed and excluded. The inside, outside (with the
heel, shank meat, and rump attached), and knuckle must be individually wrapped and
packed in the same container.

Item No. 160 Round (Rump On Shank Off) Partially Boneless. --The round (rump on-
shank off) partially boneless is that portion of the Primal Round Item No. 158 re-
maining after the removal of rump bone, tail bones, shank meat, and the shank bone.
The rump bone and tail bones must be closely removed. The shank meat and shank bone
must be removed by cutting through the muscular end of the gambrel cord (where the
gambrel cord protrudes from the fleshy base of the round) following the natural seam
which separates the shank meat and shank bone from the heel gastrocnemiuss muscle)
to the stifle joint, passing through the joint to remove the shank meat and shank bone
from the round. The round bone (femur) must be left in the round.

Item No. 161 Round (Rump On-Shank Off) Boneless. --The boneless round (rump on-
shank off) is the same as Item No. 160 except that it must be made completely boneless.
The round bone (femur) must be removed as follows: The kneecap and surrounding heavy
connective tissue is removed at the stifle joint. A straight cut approximately perpendicu-
lar to the surface of the round is made between the knuckle and inside round beginning
at the kneecap and continuing through the meat down to the round bone (femur) scoring it
for its full length and then closely removing the round bone. This leaves the boneless
(rump on-shank off) round intact in one piece. The thicker and opaque portion of the
gracilis membrane on the inside muscle must be removed and excluded.

Item No. 162 Round (Rump On-Shank Off) Boned, Rolled, and Tied.--The boned,
rolled, and tied rump on-shank off round is the same as the Boneless Round (Rump On-
Shank Off) Item No. 161 except that it must be string tied girthwise and lengthwise.

Item No. 163 Round (Rump On-Shank Off) 3-way Boneless. --The boneless rump on-
shank off round is the same as Round (Rump On-Shank Off) Item No. 160 except that it
must be made completely boneless and be separated into 3 pieces: inside, outside (with
heel and rump attached) and knuckle. The rump on-shank off round must be boned, sepa-
rated, and trimmed as described in Item No. 159. The thicker arid opaque portion of the
gracilis membrane on the inside muscle, the knee-cap, and the popliteal lymph gland
must be removed and excluded.

Item No. 164 Round (Rump and Shank Off). -- The round (rump and shank off) is that
portion of the Round, Primal (Rump and Shank On) Item No. 158 remaining after the
removal of the shank meat, shank bone, and rough rump and is prepared as follows: The
shank meat and shank bone are removed as described in Round (Rump On Shank Off).
Partially Boneless Item No. 160. The rough rump is removed by a straight cut per-
pendicular to the outer skin surface immediately posterior to and parallel with the long
axis of the exposed surface of the aitch bone, leaving no part of the aitch bone in the
round. The separation of the rump from the round is completed by sawing through the
round bone (femur) immediately posterior to the ball joint.

Item No. 165 Round (Rump and Shank Off), Boneless. The boneless round (rump and
shank off) is the same as Item No. 164 except that it must be made completely boneless.
The round bone (femur) must be removed as follows: The kneecap (patella) and


- 10 -







surrounding heavy connective tissue is removed at the stifle joint. A straight cut approx-
imately perpendicular to the surface of the round is made between the knuckle and inside
round beginning at the kneecap and continuing through the meat down to the round bone
(femur) scoring it for its full length and then closely removing the round bone. The
thicker and opaque portion of the gracilis membrane on the inside muscle, and the knee-
cap, must be removed and excluded.

Item No. 166 Round (Rump and Shank Off) Boned, Rolled, and Tied. --The boned,
rolled, and tied rump and shank off round is the same as Item No. 165 except that it must
be string tied girthwise and lengthwise.

Item No. 166A Round (Rump Partially Removed Shank Off). The round (rump par-
tially removed shank off) is that portion of the Round, Primal (Rump and Shank On)
Item No. 158 remaining after the removal of the shank meat, shank bones, and part of
the rump. The shank meat and shank bones are removed as described in Round (Rump
On-Shank Off) Partially Boneless Item No. 160. The pelvic bone and tail bones mustbe
neatly and closely removed. The rump must be removed by a straight cut beginning at
the exposed end of the ball of the round (femur) bone and which also is perpendicular to
the outer skin surface and perpendicular to the length of the round bone.

Item No. 166B Round (Rump Partially Removed Shank Off) Boneless. --The boneless
round (rump partially removed shank off) is the same as Item No. 166A except that it
must be made completely boneless. The kneecap (patella) and surrounding heavy connec-
tive tissue is removed at the stifle joint. The round bone (femur) must be removed as
follows: A straight cut approximately perpendicular to the surface of the round is made
between the knuckle and inside round beginning at the kneecap and continuing through the
meat down to the round bone (femur) scoring it for its full length and closely removing
the round bone. The thicker and opaque portion of the gracilis membrane on the inside
muscle, and the kneecap must be removed and excluded.

Item No. 166C Round (Rump Partially Removed Shank Off) Boned, Rolled, Tied.--The
boned, rolled, and tied round (rump partially removed shank off) is the same as Item
No. 166B except that it must be string tied girthwise and lengthwise.

Item No. 167 Knuckle. --The knuckle is that portion of the Primal Round (Rump and
Shank On) Item No. 158 which is ventral to the round bone and is prepared as described
in Round, Primal (Rump and Shank on) 3-Way Boneless Item No. 159. The knee cap
(patella) and surrounding heavy connective tissue must be removed and excluded.

Item No. 168 Inside Round. -- The inside round is the inside portion of the Round, Pri-
mal (Rump and Shank On) Item No. 158 that is posterior to the round bone and is pre-
pared as described in Round, Primal (Rump and Shank On) 3-Way Boneless Item No.
159. The thicker and opaque portion of the gracilis membrane immediately posterior to
the aitch bone must be removed and excluded.

Item No. 169 Outside Round. --The outside round (with the heel and rump excluded) is
the outside portion of the Round (Rump and Shank Off) Item No. 164 that is posterior to
the round bone and which remains after the removal of the Knuckle Item No. 167 and
the Inside Round Item No. 168-and the heel. The outside round must be trimmed rea-
sonably free of major sinews and large exposed ligaments. The heavy connective tissue
on the edge of the outside round adjacent to the knuckle and the popliteal lymph gland
must be removed and excluded.

Item No. 170 Gooseneck Round, Boneless. --The boneless gooseneck round is that por-
tion of the Round, Primal Item No. 158 remaining after the removal of the inside round,
knuckle, shank meat and all bones as described in Round (Rump On Shank Off) Item No.
163 and must comprise the outside muscle (heel attached) of the round and the boneless
rump intact in one piece. The outside round must be trimmed reasonably free of major
sinews and large exposed ligaments. The heavy connective tissue on the edge of the outside
round adjacent to the knuckle and the popliteal lymph gland must be removed and excluded.


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Item No. 171 Round (New York Style). --The New York style round is that portion of the
Primal Round Item No. 158-remaining after the removal of the knuckle Item No. 167.

Item No. 172 Loin, Full, Trimmed. --The trimmed full loin is that portion of the hind-
quarter remaining after the removal of the Primal Round Item No. 158-flank, hanging
tender, kidney knob, and excess fat from both the lumbar and sacral (pelvic) regions on
the inner surface of the loin. The full loin contains the short loin and sirloin (loin end)
in one piece, the backbone of which must include 1-1/2 thoracic vertebrae, 6 lumbar
vertebrae, 4 sacral vertebrae, and part of the 5th sacral vertebrae. The kidney knoband
the fat lying closely around the kidney must be removed by a cut starting at the rear end
of the kidney and slanting directly to the rear edge of the 13th rib, thus leaving the 13th
rib practically free of lumbar fat. The hanging tender must be entirely removed at a
point opposite the juncture of the 1st and 2nd lumbar vertebrae. The flank must be
severed from the full loin with no more than 1 inch of fat (cod or udder) remaining on the
ventral edge of the sirloin and the cut continued in a straight line to a point on the inside
of the 13th rib determined by measuring off not more than 10 inches in a straight line
from the center of the protruding (most ventral) edge of the 13th thoracic vertebra (chine
bone). The fat must be trimmed from the internal lumbar section of the loin with the full
loin lying unsupported with the outer skin surface down on a flat surface. The fat which
extends above a flat plane parallel to the flat surface of the cutting bench and which is
level with the protruding edge of the chine bone must be removed. Another cut must be
made trimming and removing all fat which extends above a flat plane using the following
two lines as guides for each edge of the plane: An imaginary line 1 inch above the pro-
truding edge of the chine bone to a line on the inside of the loin 2 inches from the flank
side cut edge. The fat remaining in the pelvic (sacral) region must not exceed 1 inch in
depth.

Item No. 173 Short Loin Regular. --The short loin (regular) is the anterior portion of
the Loin, Full Trimmed Item No. 172-remaining after the removal of the Sirloin(Loin
End) Item No. 181-from the trimmed full loin, and is obtained by a cut made in a
straight line perpendicular to the contour of the outer skin surface and perpendicular to
the split surface of the lumbar vertebrae through a point flush against the hip bone leav-
ing no part of the hip-bone and related cartilage in the short loin.

Item No. 174 Short Loin (Diamond-Bone Cut).--The short loin (diamond-bone cut) is
the anterior portion of the Loin, Full Trimmed Item No. 172-remaining after the re-
moval of the posterior portion of the Sirloin (Loin End) Item No. 177-from the trimmed
full loin, and is obtained by a straight cut perpendicular to the contour of the outer skin
surface and perpendicular to the split surface of the lumbar vertebrae and which passes
through the illium (pelvic bone) leaving a small piece of the hip bone in the short loin.

Item No. 175 Strip Loin (Bone-In) Regular.--The regular strip loin (bone-in) is that
portion of the Short Loin (Regular) Item No. 173 remaining after the tenderloin, the
protruding edge of the chine bone, and the flank edge have been removed (or it may be
prepared from the trimmed full loin after the removal of the full tenderloin and then
separating the shell loin from the loin end). The short tenderloin is removed by first
cutting along the inside of the entire length of the chine bone closely following the contour
of the vertebrae and then completing the removal of the tenderloin by cutting under it
along the lateral processes of the lumbar vertebrae. The protruding edge of the chine
bone must be removed for the full length of the strip loin by sawing at an approximate 45
degree angle to the split thoracic vertebrae beginning at the dorsal edge of the spinal
cord groove. The flank edge must be removed by a straight cut perpendicular to the
outer-skin surface starting at a point on the rib end which is not more than 6 inches from
the extreme outer tip of the loin eye-muscle and continuing in a straight line to a point
on the butt end which is not more than 4 inches from the extreme outer tip of the loin
eye-muscle. Rough fat and semiloose or frayed pieces of meat on the boned surface of
the strip loin must be removed and excluded.


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Item No. 176 Strip Loin (Boneless) Regular. --The boneless regular strip loin is that
portion of the Strip Loin (Bone-In) Regular Item No. 175-remaining aftei the removal
of all bones and cartilage. Boning procedure must be accomplished by scalping, thereby
producing a smooth inner surface.

Item No. 177 Strip Loin (Bone-In) Intermediate.--The (bone-in) intermediate strip
loin is prepared as described in Strip Loin, (bone-in) Regular Item No. 175-except
that the flank edge must be cut off in a straight line starting at a point on the rib end
which is nor more than 4 inches from the extreme outer tip of the loin eye muscle and
continuing in a straight line the full length of the strip loin perpendicular to the outside
skin surface to a point on the butt end which is not more than 3 inches from the extreme
outer tip of the loin eye muscle.

Item No. 178 Strip Loin (Boneless) Intermediate.--The boneless (intermediate strip
loin is that portion of the Strip Loin (Bone-In) intermediate Item No. 177-remaining
after the removal of all bones and cartilage. Boning procedure must be accomplished by
scalping, thereby producing a smooth inner surface.

Item No. 179 Strip Loin (Bone-In) Short Cut, --The (bone-in) short cut strip loin is pre-
pared as described in Strip Loin, (bone-in) Regular Item No. 175-except that the flank
edge must be cut off in a straight line starting at a point on the rib end which is not more
than 3 inches from the extreme outer tip of the loin eye muscle and continuing in a
straight line the full length of the strip loin perpendicular to the outer skin surface to a
point on the butt end which is not more than 2 inches from the extreme outer tip of the
loin eye muscle.

Item No. 180 Strip Loin (Boneless) Short Cut.--The boneless (short cut) strip loin is
that portion of the Strip Loin (Bone-In) Short Cut Item No. 179-remaining after the re-
moval of all bones and cartilage. Boning procedure must be accomplished by scalping,
thereby producing a smooth inner surface.

Item No. 181 Sirloin (Loin End). --The sirloin is the posterior portion of the Trimmed
Full Loin Item No. 172-remaining after the removal of the short loin as described in
Item No. 173.

Item No. 182 Sirloin Butt (Boneless) Regular. --The regular boneless sirloin butt is
that portion of the Sirloin (Loin End) Item No. 181 remaining after the removal and
exclusion of all bones and the butt tenderloin. The regular boneless sirloin butt requires
no further trimming.

Item No. 183 Sirloin Butt (Boneless) Trimmed. --The trimmed boneless sirloin butt is
that portion of the Sirloin Item No. 181-remaining after the removal and exclusion of
all bones and the butt tenderloin. The fat and the flank muscle attached to the flank side
of the sirloin must be removed so as to expose the underlying gland. That portion of the
heavy white membrane (sacrosciatic ligament) adjacent to the sacral vertebrae must be
removed and excluded.

Item No. 184 Top Sirloin Butt (Boneless). --The boneless top sirloin butt is the thick
upper portion of the Sirloin Butt (Boneless) Trimmed Item No. 183 remaining after the
removal of the bottom sirloin butt. The top sirloin must be separated from the bottom
sirloin by a cut following the natural muscle seam (blue tissue).

Item No. 185 Bottom Sirloin Butt (Boneless) Regular. --The regular boneless bottom
sirloin butt is that portion of the Boneless Sirloin Butt, Regular Item No. 182-
remaining after the removal of the Top Sirloin Butt as described in Item No. 184. The
regular boneless bottom sirloin butt requires no further trimming.

Item No. 186 Bottom Sirloin Butt (Boneless) Trimmed.--The trimmed bottom sirloin
butt (boneless) is the same as Bottom Sirloin Butt (Boneless) Regular--Item No. 185


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except that the flank and the underlying membrane remaining on the bottom sirloin must
be completely removed. The fat on the ventral side must be trimmed so as to expose the
underlying gland.

Item No. 187 Full Hip. --The full hip is that portion of the hindquarter remaining after
the removal of the New York style round, short loin, and the flank as described in
Items No. 171 and 173, respectively, and comprises the knuckle and sirloin (loin end)
in one piece. The kneecap (patella) and surrounding heavy connective tissue must be re-
moved and excluded.

Item No. 188 Short Hip. --The short hip is that portion of the Sirloin (loin-end) Item
No. 181-remaining after the removal of most of the bottom sirloin and is made by a cut
perpendicular to the outer skin surface starting at the ventral edge of the pelvic bone at
the round end of the sirloin and continuing in a straight line parallel to the sacral verte-
brae of the backbone to complete the cut.

Item No. 189 Full Tenderloin Regular. --The full tenderloin (regular) is removed from
the full loin, by a cut starting on the round end of the loin then following the seam over
the hip bone to loosen the butt end of the tenderloin, and continuing the cut under the
tenderloin until the end of the hip bone is reached; then cutting along the inside of the
chine bone closely following the contour of the lumbar vertebrae and the adjacent lateral
processes to a point where the 13th rib joins the 13th thoracic vertebrae. The tenderloin
is thus removed in one piece. The full tenderloin must be trimmed so that the fat does
not exceed 3/4 inch in thickness at the butt end up to the point where the large lymph
gland is exposed. The fat must then be tapered down to the blue tissue at a point not be-
yond 3/4 of the length of the entire tenderloin measured from the butt end. The full
tenderloin must be trimmed free of all ragged and thin edges. Tenderloins with scores
exceeding 1/2 inch in depth will not be acceptable.
Item No. 189A Full Tenderloin, Defatted. --The full tenderloin, defatted is prepared
as described in Full Tenderloin, Regular Item No. 189 except that all surface fatmust
be completely removed. The side strip muscle and underlying fat must be firmly attached
to the main body of the tenderloin, otherwise it is not acceptable. Tenderloins with
scores exceeding 1/2 inch in depth will not be acceptable.
Item No. 190 Full, Tenderloin (Special). -- The full tenderloin (special) is prepared as
described in Full Tenderloin, Regular Item No. 189 except that all surface fat and the
attached side strip muscle and the fat lying between the side strip muscle and the body
of the tenderloin must be completely removed. Other loose visible tissue must be re-
moved, but the principal membraneous tissue over the tenderloin muscle must remain
intact. Tenderloins with scores exceeding 1/2 inch in depth will not be acceptable.

Item No. 191 Butt Tenderloin.--The butt tenderloin is that portion of the tenderloin
muscle removed from a Sirloin (loin end) Item No. 181. The tenderloin must be
trimmed so that the fat does not exceed 3/4 inch in thickness. The large lymph gland
must be exposed. The tenderloin must be trimmed free of all ragged and thin edges.
Tenderloins with scores exceeding 1/2 inch in depth will not be acceptable.

Item No. 192 Short Tenderloin. --The trimmed short tenderloin is that portion of the
tenderloin muscle removed from the regular cut Short Loin Item No. 173 or Short
Loin (Diamond-Bone) Item No. 174. The fat on the short tenderloin must not exceed
1/2 inch in thickness at the hip bone end and must be tapered down to the blue tissue at a
point not more than half the distance of the short tenderloin measured from the hip end.
The short tenderloin must be trimmed free of all ragged and thin edges. Tenderloins with
scores exceeding 1/2 inch in depth will not be acceptable.

Item No. 193 Flank Steak. --The Flank steak is the flat, oval-shaped muscle embedded
in the inside of the cod or udder end of the flank and is obtained by stripping the serious
membrane from over the flank steak, loosening the narrow end of the steak piece, and
pulling the flank steak from the thick membrane which lies underneath. The flank steak
must be practically free from fat, except for minute flakes that adhere to the meat.


- U.S. GOVERNMENT PRINTING OFFICE : IB70 0- 374-77


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UNIVERSITY OF FLORIDA
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