CANADA BEEF | Commercial Beef

Beef Products | Trim

Photo and Points Requiring Specification (click on image to enlarge)
Boneless Trimmings 95% Boneless Trimmings 90% Boneless Trimmings 85%	Boneless Trimmings 65% Boneless Trimmings 60% Boneless Trimmings 50%	Visual lean (VL) or chemical lean (CL) lean point determination Primal cuts to be included Inclusion of flank or brisket meats Inclusion of fore/hind shank meats Inclusion of diaphragm or intercostals meats Minimum/maximum piece size requirements Meat block type, origin and composition; OTM (beef derived from cattle over thirty months of age), UTM (beef derived from cattle under thirty months of age), bull meat or offshore/import content. Meat Block Foot Note: Boneless beef trimmings must not include any portion of head meat, internal organs, major tendons or ligaments.
Boneless Round Trimmings	Prepared from hip primal cuts and/or associated trimming pieces Hip Group Includes: Inside Round, Outside Round, Eye of Round, Sirloin Tip and Heel of Round	Lean point requirement Visual lean (VL) or chemical lean (CL) lean point determination Primal cuts to be included Min./max. piece size requirements
Boneless Sirloin Trimmings	Prepared from sirloin primal cuts and/or associated trimming pieces Sirloin Group Includes: Top Sirloin Butt, Bottom Sirloin Tri-tip, Bottom Sirloin Ball Tip and Bottom Sirloin Flap
Boneless Rib Trimmings	Prepared from rib primal cuts and/or associated trimming pieces Rib Group Includes: Rib, Blade Meat, Rib Finger Meat (intercostals) and Short Rib	Lean point requirement Visual lean (VL) or chemical lean (CL) lean point determination Primal cuts to be included Inclusion of cutaneous trunci, diaphragm and/or serous membrane (peritoneum) Min./max. piece size requirements
Boneless Chuck Trimmings	Prepared from chuck primal cuts and/or associated trimming pieces Chuck Group Includes: Blade, Clod, Neck, Shoulder, Chuck Ribs	Lean point requirement Visual lean (VL) or chemical lean (CL) lean point determination Primal cuts to be included Inclusion of cutaneous trunci, diaphragm and/or serous membrane (peritoneum) Min./max. piece size requirements
Boneless Shank Trimmings	Prepared from shin shank and/or associated trimming pieces Shank Group Includes: Front Shank, Hind Shank, Heel Muscle (gastrocnemius), Conical Muscle (biceps brachii) and associated muscles from the humerus	Lean point requirement Visual lean (VL) or chemical lean (CL) lean point determination Removal or retention of connective tissue and/or skin Removal or retention of sinews and/or tendons
Caul Fat	Originates from the fat lining of the abdomen. Caul Fat Group Includes: Heart Fat, Caul Fat and Kidney Fat Common Names: Cod Fat, Kidney Fat