Product
(click on
image to enlarge) |
Common
Names
|
Primary Muscle
Composition
|
Points Requiring
Specification
|
Chuck Roll
|
Boneless Blade,
Bottom
Blade |
Longissimus dorsi,
Spinalis dorsi,
Subscapularis,
Rhomboideus,
Complexus, Serratus ventralis,
Serratus dorsalis,
Longissimus costarum,
Internal intercostal
|
- Width: distance of cutting line
from ventral edge
|
|
Chuck Tender
|
Mock Tender,
Scotch Tender,
Top Blade |
Supraspinatus |
- Removal or retention of
connective tissue cover
- Packaging requirements
|
|
Flat Iron
|
Top Blade,
Oyster Blade |
Infraspinatus |
- Tail length at scapular end
- Removal or retention of bone skin
(periosteum)
- Removal or retention of the
central tendon
- Packaging requirements
|
|
Shoulder Clod
 |
Long Cut Clod,
Short Cut
Clod,
Clod Heart,
Boneless Cross Rib |
Deltoideus,
Teres major,
Triceps brachii capat group: longum, mediale,
laterale,
infraspinatus |
- Long cut or short cut
- Removal or retention of clod
tender
(teres major)
- Removal or retention of flat iron
(infraspinatus)
- Fat cover
|
|
Shoulder Clod Tender
|
Shoulder Tender,
Shoulder Petite Tender |
Primary Muscle
Composition:
Teres major
|
- Removal or retention of fat and
other tissue (denuded)
- Packaging requirements
|
|
Pectoral Meat
 |
|
Pectoralis profundus |
- Removal or retention of fat and
other tissue (denuded)
- Packaging requirements
|
Chuck Short
Ribs
|
Chuck Flap
(boneless),
Chuck Meat Square
(boneless) |
Serratus ventralis,
Pectoralis superficialis,
Scalenus dorsalis,
Intercostals and may include
ribs 2 through 5 |
- Removal or retention of ribs
- Rib number requirement
- Rib length requirement
- Fat cover
|
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