PCX PACIFIC COMMODITY EXCHANGE 21 September 2020 We belong to a project that is based on a history of more than fifty years of linking our family group to the sector of production and supply of food commodities and byproducts.
Currently, through PCX Pacific Commodity Exchange Srl, we update the operating strategy, harmonizing it with what has been called “new normality�. We offer products that have tradition in the development
of our historical activity and we incorporate the financial services sector into our offerings. We present a solid business structure that is unequivocally committed to cutting-edge technology in all the operational
developments of our company. We also have the important agreements reached with first-class business partners.
ECE/TRADE/326
UNITED NATIONS ECONOMIC COMMISSION FOR EUROPE
UNECE STANDARD
BOVINE MEAT CARCASES AND CUTS EDITION 2004
Working Party on Agricultural Quality Standards
United Nations New York and Geneva, 2004
The views expressed and the designations employed in this publication are those of the authors’ and do not necessarily 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, or concerning the delimitation of its frontiers or boundaries. All material may be freely quoted or reprinted, but acknowledgement is requested, together with a copy of the publication containing the quotation or reprint.
Please contact the following address for any comments or enquiries:
Agricultural Standards Unit Trade Development and Timber Division, United Nations Economic Commission for Europe, Palais des Nations, Geneva 10, CH-1211, Switzerland Fax: +41 22 917 0629 E-mail: agristandards@unece.org
To obtain copies of publications please contact: United Nations Publications Sales and Marketing Section Palais des Nations, Geneva 10, CH-1211, Switzerland E-mail: unpubli@unog.ch
ECE/TRADE/326
UNITED NATIONS PUBLICATION Sales No. E.03.II.E.58 ISBN 92-1-116885-6 ISSN 1810-1917
Preface
PREFACE !"#$%&$'(#$)*+",+)-.$/%-.0$%&$'(#$1"+'#2$3-'+%"0$4,%"%5+,$6%55+00+%"$&%*$47*%)#$8134649$+0$'% )*%5%'#$/*#-'#*$#,%"%5+,$+"'#/*-'+%"$%&$+'0$5#5:#*0;$<0$%"#$-,'+=+'>$&%*$-,(+#=+"/$'(+0$/%-.?$13464 )*%=+2#0$-$&%*75$&%*$@%=#*"5#"'0$'%$2#=#.%)$+"'#*"-'+%"-..>$(-*5%"+A#2$0'-"2-*20$'(-'B ● ● ● ●
C-,+.+'-'#$&-+*$+"'#*"-'+%"-.$'*-2#$-"2$)*#=#"'$'#,("+,-.$:-**+#*0$'%$'*-2#; D#&+"#$-$,%55%"$'*-2+"/$.-"/7-/#$&%*$0#..#*0$-"2$:7>#*0;$ E*%5%'#$-$(+/($F7-.+'>?$070'-+"-:.#$)*%27,'+%"; 6*#-'#$5-*G#'$'*-"0)-*#",>$&%*$:7>#*0$-"2$,%"075#*0;
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
iii
iv
Bovine meat carcases and cuts
ACKNOWLEDGEMENTS 13464$H%7.2$.+G#$'%$'(-"G$-..$2#.#/-'+%"0$H(%$(-=#$,%"'*+:7'#2$'%$'(#$,*#-'+%"$%&$'(#$13464 P'-"2-*2$&%*$X%=+"#$Q#-'$[$6-*,-0#0$-"2$67'0B$<*/#"'+"-?$<70'*-.+-?$<70'*+-?$X%.+=+-?$X*-A+.?$6-"-2-? 6(+"-?$4<3$S"'#*"-'+%"-.?$47*%)#-"$1"+%"?$C+".-"2?$C*-",#?$@#*5-">?$@*##,#?$\7"/-*>?$S'-.>?$]-)-"? ^+'(7-"+-?$ 3#'(#*.-"20?$ 3#H$ W#-.-"2?$ E-*-/7->?$ E%.-"2?$ _700+-"$ C#2#*-'+%"?$ P.%=-G+-?$ P)-+"? PH+'A#*.-"2?$1"+'#2$`+"/2%5?$1"+'#2$P'-'#0$%&$<5#*+,-?$-"2$1*7/7->;$O#$H%7.2$+"$)-*'+,7.-*$.+G#$'% -,G"%H.#2/#$'(#$0)#,+-.$,%"'*+:7'+%"$%&$<70'*-.+-$8<1PRQ4<L9$&%*$'(#$)7:.+,-'+%"$%&$'(#$&+*0'$#2+'+%" %&$'(+0$0'-"2-*2$-"2$&%*$)*%=+2+"/$'(#$)(%'%/*-)(0$+"$'(+0$#2+'+%";
Table of contents
TABLE
OF
CONTENTS
PREFACE.....................................................................................................................................
iii
ACKNOWLEDGEMENTS ............................................................................................................
iv
1. INTRODUCTION ...................................................................................................................
1
1.1
UNECE standards for meat products........................................................................
2
1.2
Scope ..........................................................................................................................
2
1.3
Application .................................................................................................................
2
1.4
Adoption and publication history ............................................................................
2
2. MINIMUM REQUIREMENTS .................................................................................................
3
3. PURCHASER SPECIFIED REQUIREMENTS.............................................................................
3
3.1
Additional requirements ...........................................................................................
3
3.2
Species/class..............................................................................................................
3
3.3
Product/cut.................................................................................................................
3
3.4
Refrigeration ..............................................................................................................
4
3.5
Production history .....................................................................................................
4
3.5.1 Traceability .........................................................................................................
4
3.5.2 Bovine category ..................................................................................................
4
3.5.3 Production system ................................................................................................
5
3.5.4 Feeding system....................................................................................................
5
3.5.5 Slaughter system..................................................................................................
6
3.5.6 Post slaughter system............................................................................................
6
Fat limitations and evaluation of fat thickness in certain cuts ..............................
7
3.6.1 Definition of codes...............................................................................................
7
3.6.2 Trimming ............................................................................................................
7
3.7
Marbling.....................................................................................................................
8
3.8
Meat and fat colour and pH .....................................................................................
8
3.9
Weight ranging of carcases and cuts ......................................................................
8
3.6
v
vi
Bovine meat carcases and cuts
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
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
5.7
Introduction
UNECE STANDARD
BOVINE MEAT CARCASES AND CUTS 1. INTRODUCTION 1.1 UNECE standards for meat products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a%*$-*#$+"$2+&&#*#"'$0'-/#0$%&$2#=#.%)R 5#"'$-"2$'(#+*$,%2#$&%*$70#$+"$'(#$13464$5#-'$,%2#$80##$,(-)'#*$K9; C%*$&7*'(#*$+"&%*5-'+%"$-:%7'$)7:.+,-'+%"$2#'-+.0$).#-0#$=+0+'$'(#$13464$H#:0+'#$-'B HHH;7"#,#;%*/a'*-2#a-/*a0'-"2-*2a5#-'a5#-'b#;('5 <""#T$SS$,%"'-+"0$-$2#0,*+)'+%"$%&$'(#$4<3a166$0>0'#5?$H(+,($,%"'-+"0$-$0)#,+&+,$-)).+,-'+%"$+2#"'+&+#*$&%*$'(# +5).#5#"'-'+%"$%&$'(#$13464$6%2#; Species
Species code (Data field 1)
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1.2 Scope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
1.3 Application !" 6%"'*-,'%*0$-*#$*#0)%"0+:.#$&%*$2#.+=#*+"/$)*%27,'0$'(-'$,%5).>$H+'($-..$,%"'*-,'7-.$-"2$0)#,+&+,-'+%" *#F7+*#5#"'0$-"2$-*#$-2=+0#2$'%$0#'$7)$-$F7-.+'>$,%"'*%.$0>0'#5$2#0+/"#2$'%$-007*#$,%5).+-",#; #" C%*$-007*-",#$'(-'$+'#50$,%5).>$H+'($'(#0#$2#'-+.#2$*#F7+*#5#"'0?$:7>#*0$5->$,(%%0#$'%$70#$'(#$0#*=R +,#0$%&$-"$+"2#)#"2#"'?$7":+-0#2$'(+*2R)-*'>$'%$#"07*#$)*%27,'$,%5).+-",#$H+'($-$)7*,(-0#*g0$0)#,+R &+#2$%)'+%"0;$L(#$0'-"2-*2$+",.72#0$)(%'%/*-)(0$%&$,-*,-0#0$-"2$0#.#,'#2$,%55#*,+-.$)-*'0a,7'0$'%$&-R ,+.+'-'#$ -$ :#''#*$ 7"2#*0'-"2+"/$ %&$ '(#$ )*%=+0+%"0$ H+'($ -$ =+#H$ '%$ #"07*+"/$ -$ H+2#$ -)).+,-'+%"$ +" +"'#*"-'+%"-.$'*-2#;
1.4 Adoption and publication history !" C%..%H+"/$'(#$*#,%55#"2-'+%"$%&$'(#$P)#,+-.+A#2$P#,'+%"?$'(#$O%*G+"/$E-*'>$%"$P'-"2-*2+A-'+%"$%& E#*+0(-:.#$E*%27,#$-"2$h7-.+'>$D#=#.%)5#"'$8"%HB$O%*G+"/$E-*'>$%"$</*+,7.'7*-.$h7-.+'>$P'-"2-*209 -2%)'#2$ '(#$ '#T'$ &%*$ '(#$ &+*0'$ #2+'+%"$ %&$ '(+0$ 0'-"2-*2$ -'$ +'0$ de'($ 0#00+%"$ 8_#&#*#",#B$ L_<D4a OE;faVMMMaII9;$L(#$&+*0'$#2+'+%"$%&$'(#$0'-"2-*2$H-0$)7:.+0(#2$%"$:#(-.&$%&$13464$:>$<1PRQ4<L; #" S"$ '(+0$ 0#,%"2$ #2+'+%"$ 8-/*##2$ :>$ '(#$ P)#,+-.+A#2$ P#,'+%"$ +"$ Q->$ VMMc$ [$ 0##$ L_<D4a OE;fa@4;IIaVMMcaIV9$-$"75:#*$%&$#2+'%*+-.$,(-"/#0$H#*#$5-2#;$L(#$0'-"2-*2$+0$"%H$)*#0#"'#2$+"$&+=# 6(-)'#*0$+",.72+"/$'(#$&%*5#*$@#"#*-.$_#F7+*#5#"'0?$X%=+"#$P)#,+&+,$_#F7+*#5#"'0$-"2$6-*,-0#0$-"2 67'0$D#0,*+)'+%"0$+"$%*2#*$'%$-.+/"$+'$H+'($'(#$%'(#*$0'-"2-*20;$L(+0$-.+/"5#"'$+",.72#2$-.0%$-$*#%*2#*R +"/$%&$'(#$2-'-$&+#.20$+"$'(#$:%=+"#$,%2#$-"2$5+"%*$,%**#,'+%"0$'%$'(#$,-*,-0#0$-"2$,7'0$2#0,*+)'+%"0; $" 13464$P'-"2-*20$&%*$5#-'$7"2#*/%$,%5).#'#$*#=+#H$'(*##$>#-*0$-&'#*$)7:.+,-'+%";$S&$"#,#00-*>$"#H #2+'+%"0$-*#$)7:.+0(#2$&%..%H+"/$'(#$*#=+#H;$6(-"/#0$*#F7+*+"/$+55#2+-'#$-''#"'+%"$-*#$)7:.+0(#2$%" '(#$13464$(%5#)-/#$-'B$HHH;7"#,#;%*/a'*-2#a-/*a0'-"2-*2a5#-'a5#-'b#;('5;
Minimum Requirements
2. MINIMUM REQUIREMENTS !" <..$5#-'$570'$%*+/+"-'#$&*%5$-"+5-.0$0.-7/('#*#2$+"$#0'-:.+0(5#"'0$*#/7.-*.>$%)#*-'#2$7"2#*$'(#$-)R ).+,-:.#$*#/7.-'+%"0$)#*'-+"+"/$'%$&%%2$0-&#'>$-"2$+"0)#,'+%"; #" 6-*,-0#0a,7'0$570'$:#B ● ● ● ● ● ● ● ● ●
S"'-,'?$'-G+"/$+"'%$-,,%7"'$'(#$)*#0#"'-'+%"; C*##$&*%5$=+0+:.#$:.%%2$,.%'0?$%*$:%"#$270'; C*##$&*%5$-">$=+0+:.#$&%*#+/"$5-''#*$8#;/;$2+*'?$H%%2?$5#'-.$)-*'+,.#0I9; C*##$%&$%&&#"0+=#$%2%7*0; C*##$%&$%:'*70+=#$:.%%20'-+"0; C*##$%&$7"0)#,+&+#2$)*%'*72+"/$%*$:*%G#"$:%"#0; C*##$%&$,%"'70+%"0$(-=+"/$-$5-'#*+-.$+5)-,'$%"$'(#$)*%27,'; C*##$&*%5$&*##A#*:7*";V C*##$%&$0)+"-.$,%*2$8#T,#)'$&%*$H(%.#$7"0).+'$,-*,-0#09 c I V$
c
O(#"$0)#,+&+#2$:>$'(#$)7*,(-0#*?$5#-'$+'#50$H+..$:#$07:U#,'$'%$5#'-.$)-*'+,.#$2#'#,'+%"; C*##A#*R:7*"$+0$.%,-.+A#2$%*$H+2#0)*#-2$-*#-0$%&$+**#=#*0+:.#$07*&-,#$2#(>2*-'+%"$+"2+,-'#2?$+"$)-*'$%*$-..?$:>$,(-"/#0$&*%5$%*+/+"-.$,%.%7* 8707-..>$)-.#*9?$-"2$a %*$'-,'+.#$)*%)#*'+#0$82*>?$0)%"/>9; _#5%=-.$%&$%'(#*$(+/($*+0G$5-'#*+-.$,-"$:#$0)#,+&+#2$7"2#*$c;d;e$E%0'$0.-7/('#*$0>0'#5;
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
3. PURCHASER SPECIFIED REQUIREMENTS
L(#$&%..%H+"/$07:0#,'+%"0$2#&+"#$'(#$*#F7+*#5#"'0$'(-'$,-"$:#$0)#,+&+#2$:>$'(#$)7*,(-0#*$'%/#'(#*$H+'($'(#$,%2#0 '%$:#$70#2$+"$'(#$13464$6%2#$&%*$E7*,(-0#*$_#F7+*#5#"'0$&%*$X##&$80##$,(-)'#*$K9;$
3.1 Additional requirements <22+'+%"-.$)7*,(-0#*$0)#,+&+#2$*#F7+*#5#"'0?$H(+,($-*#$#+'(#*$"%'$-,,%7"'#2$&%*$+"$'(#$,%2#$8#;/;$+&$,%2#$J$i%'(#*j +0$70#29$%*$'(-'$)*%=+2#$-22+'+%"-.$,.-*+&+,-'+%"$'%$'(#$)*%27,'$%*$)-,G+"/$2#0,*+)'+%"$0(-..$:#$-/*##2$:#'H##" :7>#*$-"2$0#..#*$-"2$:#$2%,75#"'#2$-))*%)*+-'#.>;
3.2 Species L(#$,%2#$&%*$:%=+"#$+"$2-'-$&+#.2$I$-0$2#&+"#2$+"$I;I;V$+0$IM;
3.3 Product/cut L(#$&%7*R2+/+'$)*%27,'$,%2#$+"$2-'-$&+#.2$V$+0$2#&+"#2$+"$,(-)'#*$d;
3
4
Bovine meat carcases and cuts
3.4 Refrigeration Q#-'$5->$:#$)*#0#"'#2$,(+..#2?$&*%A#"$%*$2##)R&*%A#";$D#)#"2+"/$%"$'(#$*#&*+/#*-'+%"$5#'(%2$70#2?$'%.#*-",#0 &%*$)*%27,'$H#+/('$'%$:#$-/*##2$:#'H##"$:7>#*$-"2$0#..#*;$<5:+#"'$'#5)#*-'7*#0$0(%7.2$:#$07,($'(*%7/(%7'$'(# 07)).>$,(-+"$'%$#"07*#$7"+&%*5$+"'#*"-.$)*%27,'$'#5)#*-'7*#0$-0$&%..%H0B Refrigeration code (Data Field 4)
I
Category
6(+..#2
Description
S"'#*"-.$)*%27,'$'#5)#*-'7*#$5-+"'-+"#2$-'$"%'$.#00$ '(-"$RI;dk6$%*$5%*#$'(-"$lfk6$-'$-">$'+5#$&%..%H+"/$ '(#$)%0'R0.-7/('#*$,(+..+"/$)*%,#00;
V
C*%A#"$
S"'#*"-.$)*%27,'$'#5)#*-'7*#$5-+"'-+"#2$-'$"%'$ #T,##2+"/$[IVk6$-'$-">$'+5#$-&'#*$&*##A+"/
c
D##)$&*%A#"
S"'#*"-.$)*%27,'$'#5)#*-'7*#$5-+"'-+"#2$-'$"%'$ #T,##2+"/$[Imk6$-'$-">$'+5#$-&'#*$&*##A+"/;
K$[$m
6%2#0$"%'$70#2
J
!'(#*
3.5 Production history ■ $%&%! '()*+),-.-/0 L(#$*#F7+*#5#"'0$,%",#*"+"/$)*%27,'+%"$(+0'%*>$'(-'$5->$:#$0)#,+&+#2$:>$'(#$)7*,(-0#*$*#F7+*#$'*-,#-:+.+'>$0>0R '#50$'%$:#$+"$).-,#;$L*-,#-:+.+'>$*#F7+*#0$-$=#*+&+-:.#$5#'(%2$%&$+2#"'+&+,-'+%"$%&$:%=+"#$-"+5-.0?$,-*,-0#0?$,-*R '%"0$-"2$,7'0$-'$-..$0'-/#0$%&$)*%27,'+%";$L*-,#-:+.+'>$*#,%*20$570'$:#$-:.#$'%$07:0'-"'+-'#$'(#$,.-+50$:#+"/$5-2# -"2$'(#$,%"&%*5+'>$%&$'(#$)*%,#27*#0$570'$:#$,#*'+&+#2$+"$-,,%*2-",#$H+'($c;IV;
■ $%&%# 123-4+5*)/+62(05 Bovine category code (data field 5)
Category
Description
M
3%'$0)#,+&+#2
I
S"'-,'$5-.#
V
n%7"/$+"'-,'$5-.#
c
P'##*
n%7"/$,-0'*-'#
K
\#+&#*
n%7"/$&#5-.#?$7",-.=#2
d
P'##*$-"2a%*$\#+&#*
e
6%H
f
n%7"/$:%=+"#
m
6%2#$"%'$70#2
J
!'(#*
4=+2#",#$%&$0#T$'*-+'0?$/*#-'#*$'(-"$VK$5%"'(0 ^#00$'(-"$VK$5%"'(0
n%7"/$,-0'*-'#$%*$>%7"/$&#5-.#?$7",-.=#2 Q-'7*#$&#5-.# eRIV$5%"'(0
Purchaser Specified Requirements
■ $%&%$ 7(289*/-245:0:/+; L(#$)7*,(-0#*$5->$0)#,+&>$-$)*%27,'+%"$0>0'#5;$S"$-">$,-0#$'(#$)*%27,'+%"$(-0$'%$:#$+"$,%"&%*5+'>$H+'($'(# *#/7.-'+%"$+"$&%*,#$+"$'(#$+5)%*'+"/$,%7"'*>;$S&$"%$07,($*#/7.-'+%"$#T+0'0$'(#$*#/7.-'+%"$%&$'(#$#T)%*'+"/$,%7"'*>$ 0(-..$:#$70#2; Production system code (data field 6)
Category
M
3%'$0)#,+&+#2
I
S"'#"0+=#
Description
E*%27,'+%"$5#'(%20$H(+,($+",.72#$*#0'*+,'#2$0'%,G+"/? (%70+"/$-"2$&##2+"/$*#/+5#0$2#=#.%)#2$'%$)*%5%'#$*-)+2 /*%H'(;$
V
4T'#"0+=#
E*%27,'+%"$5#'(%20$H(+,($+",.72#$*#.-'+=#.>$7"*#0'*+,'#2$-,R ,#00$'%$"-'7*-.$&%*-/#$&%*$'(#$5-U%*+'>$%&$'(#$-"+5-.0g$.+=#0;$
c
!*/-"+,
E*%27,'+%"$5#'(%20?$H(+,($,%"&%*5$'%$'(#$.#/+0.-'+%"$%& '(#$+5)%*'+"/$,%7"'*>$,%",#*"+"/$%*/-"+,$)*%27,'+%";$
KRm
6%2#0$"%'$70#2
J
!'(#*
6-"$:#$70#2$'%$2#0,*+:#$-">$%'(#*$)*%27,'+%"$0>0'#5 -/*##2$:#'H##"$:7>#*$-"2$0#..#*;
■ $%&%< =++8-465>0:/+; L(#$)7*,(-0#*$5->$0)#,+&>$-$&##2+"/$0>0'#5;$S"$-">$,-0#$'(#$&##2+"/$(-0$'%$:#$+"$,%"&%*5+'>$H+'($'(#$*#/7.-'+%" +"$&%*,#$+"$'(#$+5)%*'+"/$,%7"'*>;$S&$"%$07,($*#/7.-'+%"$#T+0'0$'(#$&##2+"/$0>0'#5$0(-..$:#$-/*##2$:#'H##"$:7>#* -"2$0#..#*;$ Feeding system code (data field 7a)
Category
Description
M
3%'$0)#,+&+#2
I
@*-+"$&#2
@*-+"$+0$'(#$)*#2%5+"-"'$,%5)%"#"'$%&$'(#$2+#'$
V
C%*-/#$&#2
C%*-/#$+0$'(#$)*#2%5+"-"'$,%5)%"#"'$%&$'(#$2+#'$H+'( 0%5#$/*-+"$07)).#5#"'$
c
4T,.70+=#.>$&%*-/#$&#2
KRm
6%2#0$"%'$70#2
J
!'(#*
C%*-/#$+0$'(#$%".>$,%5)%"#"'$%&$'(#$2+#'
6-"$:#$70#2$'%$2#0,*+:#$-">$%'(#*$&##2+"/$0>0'#5$-/*##2 :#'H##"$:7>#*$-"2$0#..#*;
5
6
Bovine meat carcases and cuts
■ $%&%& >.)96?/+(5:0:/+;5 Slaughter system code (data field 8)
Category
Description
M
3%'$0)#,+&+#2
I
6%"=#"'+%"-.$
V
`%0(#*
<))*%)*+-'#$*+'7-.$0.-7/('#*$)*%,#27*#0$70#2$;
c
\-.-.
<))*%)*+-'#$*+'7-.$0.-7/('#*$)*%,#27*#0$70#2;
KRm$
6%2#0$"%'$70#2
J
!'(#*
P'7""+"/$)*+%*$'%$:.##2+"/
<">$%'(#*$-7'(%*+A#2$5#'(%2$%&$0.-7/('#*$570'$:#$-/*##2 :#'H##"$:7>#*$-"2$0#..#*;
■ $%&%@ 72:/5:.)96?/+(5:0:/+; Post-slaughter processing codes
Category
Description
(data field 9)
M
3%'$0)#,+&+#2
I
P)#,+&+#2
E%0'$0.-7/('#*$0>0'#5$0)#,+&+#2$-0$-/*##2$:#'H##"$:7>#*$ -"2$0#..#*;
V$[$J
6%2#0$"%'$70#2
AB'C !5D _#5%=-.$%&$(+/($*+0G$5-'#*+-.B$S"2+=+27-.$5-*G#'$*#F7+*#5#"'0$H+..$(-=#$0)#,+&+,$*#/7.-'+%"0$/%=#*"R +"/$'(#$*#5%=-.$%&$'(#$0)+"-.$,%*2?$"#*=%70$-"2$.>5)(-'+,$'+007#0?$%*$%'(#*$5-'#*+-.;$_#/7.-'+%"0$-)).+,-:.#$'% 0)+"-.$,%*2$*#5%=-.?$H+..$0)#,+&>$-'$H(-'$0'-/#$'(#$,-*,-0#$-"2a%*$,7'$570'$(-=#$'(#$0)+"-.$,%*2$*#5%=#2;$S&$*#R F7+*#2$'(#*#$570'$:#$'%'-.$*#5%=-.; AB'C5#5D L(#$&%..%H+"/$.+0'$2#0,*+:#0$0%5#$,%55%"$)%0'$0.-7/('#*$)*%,#00#0$'(-'$5->$:#$-/*##2$:#'H##"$:7>#* -"2$0#..#*;$L(#0#$*#F7+*#5#"'0$-*#$"%'$+",.72#2$+"$'(#$:%=+"#$0)#,+&+,$,%2+"/; ● ● ● ● ● ●
D*#00+"/$0)#,+&+,-'+%"$ 4.#,'*+,-.$0'+57.-'+%"$ Q#'(%2$%&$,-*,-0#$070)#"0+%"$ 3#,G$P'*+"/+"/$ 6(+..+"/$*#/+5#0$ Q-'7*-'+%"$)*%,#00$
Purchaser Specified Requirements
3.6 Fat limitations and evaluation of fat thickness in certain cuts ■ $%@%! E+F-4-/-2452F5*28+: L(#$)7*,(-0#*$,-"$0)#,+&>$'(#$5-T+575$&-'$'(+,G"#00$%&$,-*,-0#0?$0+2#0$-"2$,7'0;$<..%H-:.#$&-'$.+5+'-'+%"0$-*# -0$&%..%H0B Fat thickness code
Category
(data field 10)
M
3%'$0)#,+&+#2
I
E##.#2?$2#"72#2?$07*&-,#$5#5:*-"#$*#5%=#2
V
E##.#2?$2#"72#2
c
E*-,'+,-..>$&*##$8fdo$.#-"a0#-5$07*&-,#$*#5%=#29
K
c$55$5-T+575$&-'$'(+,G"#00$%*$-0$0)#,+&+#2
d
e$55$5-T+575$&-'$'(+,G"#00$%*$-0$0)#,+&+#2
e
Ic$55$5-T+575$&-'$'(+,G"#00$%*$-0$0)#,+&+#2
f
Vd$55$5-T+575$&-'$'(+,G"#00$%*$-0$0)#,+&+#2
m
6(#5+,-.$.#-"$0)#,+&+#2
J
!'(#*
■ $%@%# '(-;;-46 L*+55+"/$%&$#T'#*"-.$&-'$0(-..$:#$-,,%5).+0(#2$:>$05%%'($*#5%=-.$-.%"/$'(#$,%"'%7*$%&$7"2#*.>+"/$570,.#$07*R &-,#0;$X#=#.#2$&-'$#2/#0$-.%"#$2%$"%'$07:0'+'7'#$&%*$,%5).#'#$'*+55+"/$%&$#T'#*"-.$07*&-,#0$H(#"$*#F7+*#2;$C-' '(+,G"#00$*#F7+*#5#"'0$5->$-)).>$'%$07*&-,#$&-'$807:,7'-"#%70$-"2$a$%*$#T'#*+%*$&-'$+"$*#.-'+%"$'%$'(#$+'#59?$-"2 0#-5$8+"'#*570,7.-*9$&-'$-0$0)#,+&+#2$:>$'(#$)7*,(-0#*;$LH%$2#&+"+'+%"0$-*#$70#2$'%$2#0,*+:#$&-'$'*+5$.+5+'-'+%"0B ●
●
Q-T+575$&-'$'(+,G"#00$-'$-">$%"#$)%+"';$4=-.7-'#2$:>$=+07-..>$2#'#*5+"+"/$'(#$-*#-$%&$-$,7' H(+,($(-0$'(#$/*#-'#0'$&-'$2#)'(?$-"2$5#-07*+"/$'(#$'(+,G"#00$%&$'(#$&-'$-'$'(-'$)%+"';$ <=#*-/#$85#-"9$&-'$'(+,G"#00;$4=-.7-'#2$:>$=+07-..>$2#'#*5+"+"/$-"2$'-G+"/$57.'+).#$5#-07*#R 5#"'0$%&$'(#$&-'$2#)'($%&$-*#-0$H(#*#$07*&-,#$&-'$+0$#=+2#"'$%".>;$<=#*-/#$&-'$2#)'($+0$2#'#*5+"#2 :>$,%5)7'+"/$'(#$5#-"$2#)'($+"$'(%0#$-*#-0;
7
8
Bovine meat carcases and cuts
<,'7-.$5#-07*#5#"'0$%&$&-'$'(+,G"#00$82#)'(9$-*#$5-2#$%"$'(#$#2/#0$%&$,7'0$:>$)*%:+"/$%*$0,%*+"/$'(#$%=#*.>R +"/$07*&-,#$&-'$+"$-$5-""#*$'(-'$*#=#-.0$'(#$-,'7-.$'(+,G"#00$-"2$-,,%7"'0$&%*$-">$"-'7*-.$2#)*#00+%"$%*$0#-5 H(+,($,%7.2$-&&#,'$'(#$5#-07*#5#"';$O(#"$-$"-'7*-.$2#)*#00+%"$%,,7*0$+"$-$570,.#?$%".>$'(#$&-'$-:%=#$'(#$)%*R '+%"$%&$'(#$2#)*#00+%"?$H(+,($+0$5%*#$'(-"$IJ$55a$caKp$+"$H+2'($+0$,%"0+2#*#2$8G"%H"$-0$:*+2/+"/q$P##$C+/7*# I9;$O(#"$-$0#-5$%&$&-'$%,,7*0$:#'H##"$-2U-,#"'$570,.#0?$%".>$'(#$&-'$-:%=#$'(#$.#=#.$%&$'(#$+"=%.=#2$570,.#0$+0 5#-07*#2$8G"%H"$-0$).-"+"/q$P##$C+/7*#$I9;$ \%H#=#*?$H(#"$&-'$.+5+'-'+%"0$&%*$E##.#2aD#"72#2K %*$E##.#2aD#"72#2?$P7*&-,#$Q#5:*-"#$_#5%=#2 d -*# 0)#,+&+#2?$'(#$:*+2/+"/$5#'(%2$0(-..$:#$70#2$&%*$#=-.7-'+"/$&-'$-:%=#$-$"-'7*-.$2#)*#00+%"$+"$-$570,.#$-"2$&-' %,,7**+"/$:#'H##"$-2U-,#"'$570,.#0; K
d
E##.#2aD#"72#2$[$L(#$'#*5$iE##.#2j$+5).+#0$07*&-,#$&-'$-"2$570,.#$0#)-*-'+%"$'(*%7/($"-'7*-.$0#-50$0%$'(-'$'(#$*#07.'+"/$,7'g0$0#-5#2$07*&-,#$8i0+.=#*j$%* i:.7#$'+007#j9$+0$#T)%0#2$H+'($*#5-+"+"/$i&.-G#j$&-'$"%'$'%$#T,##2$I;M$+",($8V;d,59$+"$'(#$.%"/#0'$2+5#"0+%"$-"2a%*$M;IVd$+",($8c559$+"$2#)'($-'$-">$)%+"'; L(#$'#*5$i2#"72#2j$+5).+#0$-..$07*&-,#$&-'$+0$*#5%=#2$0%$'(-'$'(#$*#07.'+"/$,7'0$0#-5#2$07*&-,#$8i0+.=#*j$%*$i:.7#$'+007#j9$+0$#T)%0#2$H+'($*#5-+"+"/$i&.-G#j$&-' "%'$'%$#T,##2$I;M$+",($8V;d,59$+"$-">$2+5#"0+%"$-"2a%*$M;IVd$+",($8c559$+"$2#)'($-'$-">$)%+"'; E##.#2aD#"72#2?$P7*&-,#$Q#5:*-"#$_#5%=#2$[$O(#"$'(#$07*&-,#$5#5:*-"#$8i0+.=#*j$%*$i:.7#$'+007#j9$+0$*#F7+*#2$'%$:#$*#5%=#2$80G+""#29?$'(#$*#07.'+"/$,7' 07*&-,#$0(-..$#T)%0#$-'$.#-0'$JM$)#*,#"'$.#-"$H+'($*#5-+"+"/$i&.-G#j$&-'$"%'$'%$#T,##2$M;IVd$+",($8c559$+"$2#)'(;
3.7 Bovine quality system Bovine quality system code
Category
Description
(data field 11)
M
3%'$0)#,+&+#2
I
!&&+,+-.$0'-"2-*20
h7-.+'>$,.-00+&+,-'+%"0$:-0#2$%"$%&&+,+-.$0'-"2-*20$ %&$'(#$#T)%*'+"/$,%7"'*>
V
6%5)-">$0'-"2-*20
h7-.+'>$,.-00+&+,-'+%"0$:-0#2$%"$0#..#*0g$0'-"2-*20
c
S"270'*>$0'-"2-*20
h7-.+'>$,.-00+&+,-'+%"0$:-0#2$%"$+"270'*>$H+2#$0'-"2-*20
KRm
6%2#0$"%'$70#2
J
!'(#*
!'(#*$F7-.+'>$,.-00+&+,-'+%"0$-/*##2$:#'H##"$:7>#*$-"2$0#..#*
3.8 Meat and fat colour and pH 3%*5-..>?$.#-"$5#-'$-"2$&-'?$2#)#"2+"/$%"$'(#$0)#,+&+,$0)#,+#0?$2#5%"0'*-'#0$-$,(-*-,'#*+0'+,$,%.%7*$-"2$)\; P)#,+&+,$*#F7+*#5#"'0$*#/-*2+"/$,%.%7*$-"2$)\$+&$*#F7+*#2$"##2$'%$:#$-/*##2$:#'H##"$:7>#*$-"2$0#..#*$-"2$-*# "%'$)*%=+2#2$&%*$+"$'(#$,%2+"/$0>0'#5;
3.9 Weight ranging of carcases and cuts Weight range code (data field 12)
Category
M
3%'$0)#,+&+#2
I
P)#,+&+#2
VRJ
6%2#0$"%'$70#2
Description
_-"/#$*#F7+*#2
Purchaser Specified Requirements
3.10 Packing, storage, and transport ■ $%!G%! E+:*(-H/-245)485H(23-:-24: L(#$)*+5-*>$)-,G-/+"/$+0$'(#$)*+5-*>$,%=#*+"/$%&$-$)*%27,'$-"2$570'$:#$%&$&%%2$/*-2#$5-'#*+-.0;$L(#$0#,%"2R -*>$)-,G-/+"/$,%"'-+"0$)*%27,'0$)-,G-/#2$+"$'(#+*$)*+5-*>$)-,G-/+"/;$D7*+"/$'(#$0'%*-/#$-"2$'*-"0)%*'?$'(#$5#-' 570'$:#$)-,G-/#2$'%$'(#$&%..%H+"/$5+"+575$*#F7+*#5#"'0B Carcases and quarters ● ●
6(+..#2$H+'($%*$H+'(%7'$)-,G-/+"/ C*%A#"$a$2##)$&*%A#"$)-,G#2$'%$)*%'#,'$'(#$)*%27,'0
Cuts - chilled ● ● ● ● ●
S;O;$8S"2+=+27-..>$H*-))#29 X7.G$)-,G-/#2$8).-0'+,$%*$H-TR.+"#2$,%"'-+"#*9 N-,775R)-,G#2$8N<69 Q%2+&+#2$-'5%0)(#*#$)-,G-/+"/$8Q<E9 !'(#*
Cuts - frozen / deep frozen ● ● ● ●
S;O;$8S"2+=+27-..>$H*-))#29 X7.G$)-,G-/#2$8).-0'+,$%*$H-TR.+"#2$,%"'-+"#*9 N-,775R)-,G#2$8N<69 !'(#*
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Category
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9
10 Bovine meat carcases and cuts
3.11 Labelling information to be mentioned on or fixed to the marketing units of meat ■ $%!!%! I)48)/2(05J4F2(;)/-24 O+'(%7'$)*#U72+,#$'%$"-'+%"-.$*#F7+*#5#"'0$%&$'(#$+5)%*'+"/$,%7"'*+#0?$'(#$&%..%H+"/$'-:.#$,%"'-+"0$+"&%*5-'+%" '(-'$570'$:#$.+0'#2$%"$)*%27,'$.-:#.0; Unpackaged carcases,
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packed meat
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Purchaser Specified Requirements
3.12 Provisions concerning conformity assessment requirements L(#$)7*,(-0#*$5->$*#F7#0'$'(+*2R)-*'>$,%"&%*5+'>$-00#005#"'$%&$'(#$)*%27,'g0$F7-.+'>a/*-2#a,.-00+&+,-'+%"?$)7*R ,(-0#*R0)#,+&+#2$%)'+%"0$%&$'(#$0'-"2-*2?$-"2a%*$-"+5-.$+2#"'+&+,-'+%";$S"2+=+27-.$,%"&%*5+'>$-00#005#"'0$%*$,%5R :+"-'+%"0$5->$:#$0#.#,'#2$-0$&%..%H0B h7-.+'>a/*-2#a,.-00+&+,-'+%"$,%"&%*5+'>$-00#005#"'$8F7-.+'>9B$-$'(+*2$)-*'>$#T-5+"#0$-"2$,#*'+&+#0$'(-'$'(#$)*%2R 7,'$5##'0$'(#$F7-.+'>$.#=#.$*#F7#0'#2;$L(#$"-5#$%&$'(#$'(+*2R)-*'>$,#*'+&>+"/$-7'(%*+'>$-"2$F7-.+'>$/*-2#$0'-"2-*2 '%$:#$70#2$570'$:#$2#0+/"-'#2$-0$"%'#2$+"$c;I; L*-2#$0'-"2-*2$,%"&%*5+'>$-00#005#"'$8'*-2#$0'-"2-*29B$-$'(+*2$)-*'>$#T-5+"#0$-"2$,#*'+&+#0$'(-'$'(#$)*%27,' 5##'0$'(#$)7*,(-0#*R0)#,+&+#2$%)'+%"0$-0$0)#,+&+#2$+"$'(+0$'*-2#$0'-"2-*2?$#T,#)'$&%*$F7-.+'>$.#=#.;$L(#$"-5#$%& '(#$'(+*2R)-*'>$,#*'+&>+"/$-7'(%*+'>$570'$:#$2#0+/"-'#2$-0$"%'#2$+"$c;I;$!)'+%"-..>?$'(#$)7*,(-0#*$5->$+"2+,-'# 0)#,+&+,$)7*,(-0#*$0)#,+&+#2$%)'+%"0$'%$:#$,#*'+&+#2$-&'#*$'(#$"-5#$%&$'(#$'(+*2R)-*'>$,#*'+&>+"/$-7'(%*+'>; X%=+"#$%*$:-',($+2#"'+&+,-'+%"$,%"&%*5+'>$-00#005#"'$8:%=+"#$a:-',($SD9B$-$'(+*2$)-*'>$,#*'+&+#0$'(-'$'(#$)*%27,' 5##'0$0)#,+&+#2$*#F7+*#5#"'0;$L(#$"-5#$%&$'(#$'(+*2R)-*'>$,#*'+&>+"/$-7'(%*+'>$-"2$'(#$*#F7+*#5#"'0$570'$:# 2#0+/"-'#2$-0$"%'#2$+"$c;I; Conformity assessment code (data field 14)
Category
M
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4. UNECE CODE FOR PURCHASER REQUIREMENTS FOR BEEF 4.1 Definition of the code L(#$13464$6%2#$&%*$E7*,(-0#*$_#F7+*#5#"'0$&%*$X##&$(-0$IK$&+#.20$-"2$VM$2+/+'0$8c$2+/+'0$7"70#29$-"2$+0$-$,%5R :+"-'+%"$%&$'(#$,%2#0$2#&+"#2$+"$,(-)'#*$c; <""#T$SS$,%"'-+"0$-$2#0,*+)'+%"$%&$'(#$4<3a166$0>0'#5?$H(+,($,%"'-+"0$-$0)#,+&+,$-)).+,-'+%"$+2#"'+&+#*$&%*$'(# +5).#5#"'-'+%"$%&$'(#$13464$6%2#;
11
12 Bovine meat carcases and cuts
No.
Name
Section
Code Range
I
P)#,+#0
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V$
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M$[$JJJJ
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Name
Requirement
Value
I
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Carcases and Cuts Descriptions
5. CARCASES
AND
CUTS DESCRIPTIONS
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13
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Carcases and Cuts Descriptions
5.2 Bovine side skeletal diagram
Tarsus
Major gland locations
Tibia
Calcaleal Tuber
Popliteal Oburator Foramen
Stifle joint
Ischium
Patella
Ischiatic
Femur Superficial Inguinal
Coccygeal Vertebrae
Subillac
Sacral Vertebrae 1 to 5
Acetabulum
Ilium
Os Coxae Tuber Coxae Bodies of the Vertebrae
Lumbar Vertebrae (1 to 6)
Transverse Process
Chine bone
Costal Cartilages
Xiphoid Cartilage
Feather Bones Scapular Cartilage
Sternum
Scapula
Olecranon
Spine of Scapula Prescapular
Ulna
Cervical Vertebrae (1 to 7)
Radius caudal dorsal
ventral
cranial
Atlas Axis
Humerus
Carpus Prepectoral
15
16 Bovine meat carcases and cuts
5.3 Standard bovine primal cuts INSIDE 2010
INSIDE CAP OFF 2010
THICK FLANK 2060
KNUCKLE 2070
SHIN-SHANK 1680
TENDERLOIN 2150 CUBE ROLL 2240 RIBS PREPARED 1604
SHORT RIBS 1694
CHUCK-SQUARE CUT 1617
BRISKET RIB POINT 1673
NECK 1630
BRISKET 1643
CHUCK ROLL 2275
BRISKET POINT (STERNUM) 1674
BRISKET NAVEL PLATE 2473
Carcases and Cuts Descriptions
OUTSIDE FLAT 2030
OUTSIDE FLAT 2050
EYE ROUND 2040
EYE OF RUMP 2093
TRIP-TIP 2131
STRIPLOIN 2140
SILVERSIDE 2020
BUTT 1503
RUMP CAP 2091
RUMP 2090
RUMP & LOIN 1540
SHORTLOIN 1550
BONE-IN SHOULDER 1621 BLADE (CLOD) 2300 BLADE BOLAR 2302
BLADE OYSTER 2303
BLADE UNDERCUT 2304
CHUCK TENDER 2310
SHIN-SHANK 1680
17
18 Bovine meat carcases and cuts
5.4 Bovine meat cuts
SIDE 1000 The carcase is split into sides down the length dividing the 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.
ITEM NO. 1000 1001
HINDQUARTER 1010 Hindquarter is prepared from a side (1000) by the separation of the hindquarter and forequarter by a cut along the specified rib, at right angles to the vertebral column 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.
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)
PISTOLA HINDQUARTER 1020 Pistola hindquarter is prepared from a hindquarter (1010) by the removal of the thin flank (2200), lateral portion ribs and portion of the navel end brisket. A cut is made commencing at the superficial inguinal lymph node separating the M. rectus abdominus and following the contour of the hip, running parallel to the bodies of the vertebrae approximately 50mm from the M. 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. 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)
Carcases and Cuts Descriptions
BUTT & RUMP 1502 Butt and rump is prepared from a hindquarter (1010) with the removal of the tenderloin (2150) in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium. The loin is removed by a cut at the junction of the lumbar and sacral vertebrae at a point cranial to the tuber coxae to the ventral portion of the flank.
ITEM NO. 1502
BUTT 1500 Butt is prepared from a hindquarter (1010) by a cut commencing at the subiliac lymph node passing just cranial 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.
ITEM NO. 1500 1503
BUTT 1503 Butt is prepared from a hindquarter (1010) by a straight cut at the cranial end beginning at the junction of the last sacral and first caudal vertebrae, exposing the ball of the femur without severing the protuberance. No more than two vertebrae shall remain on the butt. To be specified: ●
●
Superficial inguinal and subiliac lymph node retained or removed. Portion of aitch bone and overlying fibrous tissue retained or removed.
ITEM NO. 1500 1503
19
20 Bovine meat carcases and cuts
BUTT / SHANK - OFF 1510 Butt shank off is prepared from a butt (1500 1503) by the removal of the tibia (at the stifle joint), the tarsal bone (excluding the calcaneal tuber) and the extensor group of muscles along the seam, leaving the M. gastrocnemius (heel muscle), archilles tendon and flexor group of muscles in situ. To be specified: ●
Superficial inguinal and subiliac lymph node retained or removed. ITEM NO. 1510 1520
BUTT SQUARE CUT 1520 Butt square cut is prepared from (item 1500 1503) by a cut through the stifle joint, parallel to the base, removing the tibia, tarsal bones and surrounding meat.
ITEM NO. 1510 1520
RUMP AND LOIN 1540 Rump and loin is prepared from a hindquarter (Item 1010) by removing the butt (Item 1500) . The thin flank (2200) is removed at a point cranial to the tuber coxae and approximately 75mm from M. longissimus dorsi (eye muscle) and running parallel to the body of the vertebrae 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 pistola hindquarter (1020).
ITEM NO. 1539 (4-6R) 1540 (3-rib) 1541 (0-rib) 1542 (1-rib) 1543 (2-rib)
Carcases and Cuts Descriptions
SHORTLOIN 1550 Shortloin is prepared from a hindquarter (1010) by a straight cut at the junction of the lumbar and sacral vertebrae to a point cranial to the tuber coxae to the ventral portion of the flank. The thin flank (2200) is removed at a point cranial to the tuber coxae and approximately 50mm to 75mm from M. longissimus dorsi (eye muscle) and running parallel to the body of the 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.
ITEM NO. 1550 (3-rib) 1551 (0-rib) 1552 (1-rib) 1553 (2-rib)
FOREQUARTER 1063 Forequarter is prepared from a side (1000) by the separation of the forequarter and hindquarter (1010) by a cut along the specified rib and at right angles to the vertebral column through to the ventral portion of the flank. To be specified: ● ●
Rib number required (5 to 13 ribs). Diaphragm retained or removed.
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
FOREQUARTER & FLANK 1050 (PISTOLA FOREQUARTER) Forequarter and flank is prepared from a side (1000) and consists of a forequarter cut to the specified rib after the removal of a hindquarter pistola trim (item 1020) from a side. The 13 rib brisket (1643) / full flank 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. 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)
21
22 Bovine meat carcases and cuts
BRISKET 1643 Brisket is prepared from a 13 rib forequarter (1063) by a straight cut which commences at the junction of the 1st rib and 1st sternal segment to the reflection of the diaphragm at the 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.
● ● ●
Brisket Set : see specification details code item numbers 1673,1674,2473.
ITEM NO. 1640 (10-rib) 1641 (11-rib) 1642 (12-rib) 1643 (13-rib)
BRISKET RIB PLATE 1673 Brisket rib plate is prepared from a 13 rib brisket (1643). The sternum and associated muscles are removed by a cut commencing at the 1st sternal segment cutting through the costal cartilage to and including the cartilage at the 7th rib removing the sternum 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 the forequarter removing the boneless ventral portion of the navel (M. transversus abdominis) and associated muscles. The brisket rib plate can consist of the following optional rib numbers: (4th to 13th rib - 1st to 10th rib inclusive). To be specified: ●
●
Specify: rib numbers and rib location.
●
Length of rib from dorsal cutting line. Diaphragm retained or removed.
ITEM NO. 1673
BRISKET POINT (STERNUM) 1674 The brisket point (sternum) and associated muscles are removed from a brisket (1643) by a cut commencing at the 1st sternal segment cutting through and along the costal cartilage to and including the cartilage at the 7th rib. The sternum is removed with associated muscle attached. (Major muscles M. pectoralis superficialisis, M. pectoralis profundus M. rectus thoracis). To be specified: ●
M. transversus thoracis retained or removed.
ITEM NO. 1674
BRISKET NAVEL PLATE 2473 Brisket navel end plate is prepared from a brisket (1643) by a cut following the ventral contour of the costal cartilage from the 7th rib to the 13th rib of the forequarter removing the boneless ventral portion of the navel end. major muscles are (M. transversus abdominis and M. rectus abdominis). The white fibrous tissue on the ventral edge (linea alba) is removed. To be specified: ●
Peritoneum removed or retained.
ITEM NO. 2473
Carcases and Cuts Descriptions
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 by a straight cut parallel and cranial to the 1st rib and through the junction of the 7th cervical and 1st thoracic vertebrae. The chuck square cut to consist of 4 to 6 ribs and the ventral cutting line is 75mm from the eye muscle (M. longissimus dorsi) and parallel to the vertebral column to the 1st rib. The fat deposit located at the dorsal edge is removed 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.
ITEM NO. 1615 (5-rib) 1616 (4-rib) 1617 (6-rib)
NECK 1630 Neck is removed from the forequarter (1063) by a straight cut parallel and cranial to the 1st rib and through the junction of the 7th cervical and 1st thoracic vertebrae. To be specified: ●
ITEM NO. 1630 Bone-In
Ligamentum nuchae retained or removed.
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 75mm from the M. longissimus dorsi (eye muscle) at the loin (caudal) end, parallel with the vertebral column (cranial) to the specified rib. The body of the vertebrae (chine) on the ribs prepared is 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 retained or removed.
● ●
●
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. 1600 (5-rib) 1601 (6-rib) 1602 (7-rib) 1603 (8-rib) 1604 (9-rib) 1605 (4-rib)
23
24 Bovine meat carcases and cuts
SHORT RIBS 1694 Short ribs are prepared from a forequarter (1063) after the removal of the brisket (1643) /ribs prepared (1604) and chuck square cut (1617). Short rib cutting line is approximately 75mm from the (eye of meat) M. longissimus dorsi and parallel to the vertebral column. The M. cutaneus trunci is removed unless otherwise specified. 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.
5 Ribs
Cap Off
Fat Removed
Slices
ITEM NO. 1686 (1-rib) 1687 (2-rib) 1688 (3-rib) 1689 (4-rib) 1690 (5-rib)
1691 (6-rib) 1692 (7-rib) 1693 (8-rib) 1694 (9-rib)
SPARE RIBS 1695 Spare 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 rib cage.
To be specified: ● ●
Rib number and rib location. Size of rib portion. ITEM NO. 1695
Carcases and Cuts Descriptions
FOREQUARTER / HINDQUARTER SHIN - SHANK 1680 Shin-shank is prepared from either forequarter / hindquarter legs (extensor / flexor group of muscles). The fore leg is removed by a cut following the brisket removal line from the forequarter through the M. triceps and M. biceps brachii and distal end to the humerus to include the (radius/ulna) and associated muscles. The hindquarter leg is removed by a cut through the stifle joint removing the (tibia/tarsal bones) including the surrounding flexor / extensor muscle groups. To be specified: â&#x2014;? â&#x2014;?
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 and 1683 specifically for hindquarter.
ITEM NO. 1680 1682 Forequarter
ITEM NO. 1683 Hindquarter
25
26 Bovine meat carcases and cuts
INSIDE 2010 Inside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the thick flank (2060) and silverside (2020). The pizzle butt, fibrous tissue and inguinal lymph node and surrounding 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.
INSIDE CAP OFF 2011 Inside - Cap Off is prepared from the Inside (2010) by the removal of the M. gracilis along the natural seam. Fat deposits are removed. To be specified: ●
M. pectineus and / or M. sartorius retained or removed.
INSIDE CAP 2012 Inside Cap consists of the M. gracilis muscle removed from the Inside (2010) along the natural seam.
To be specified: ● ●
Fibrous tissue and fat deposits retained or removed. M. pectineus and M. sartorius retained or removed.
ITEM NO. 2010 2011 2012
Carcases and Cuts Descriptions
OUTSIDE MEAT 2033 Outside meat is prepared from an outside (2030) and by separating the outside flat (2050) and eye of round (2040) along the natural seam. All sub-cutaneous fat, connective tissue, membrane and silverskin on the outside flat and eye round are removed. The wedge shape muscle located on the caudal flat portion of the M. glutobiceps (outside flat) can be removed to allow fat deposits along the seam to be removed. To be specified: ●
Wedge shape muscle or flat portion of the M. glutobiceps retained or removed.
ITEM NO. 2033 2035
INSIDE MEAT 2035 Inside meat is prepared from an inside - cap off (2011) with the removal of all the membrane, connective tissue and femoral blood 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 described alternatively as RED MEAT and apply either code identification.
SILVERSIDE 2020 Silverside is situated lateral / caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the thick flank (2060) and Inside (2010). The leg end of the primal is cut straight at the junction of the archilles tendon and heel muscle (M. gastrocnemius). The attached cartilage / gristle (thimble) from the aitch bone is removed. To be specified: ● ●
Achilles tendon retained or removed. Popliteal lymph node retained or removed.
ITEM NO. 2020
27
28 Bovine meat carcases and cuts
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 are removed.
To be specified: â&#x2014;?
Heavy connective tissue (silver skin) on ventral side removed or retained.
ITEM NO. 2030
EYE ROUND 2040 The Eye Round is prepared from the outside (2030) by following the natural seam between the outside flat M. gluteobiceps and the eye round M. semitendinosus separating the two muscles.
ITEM NO. 2040
OUTSIDE FLAT 2050 Outside flat is prepared from the outside (2030) by following the natural seam between the outside flat M. gluteobiceps and the eye round M. semitendinosus separating the two muscles
To be specified: â&#x2014;?
Heavy connective tissue (silver skin) on ventral side removed or retained.
ITEM NO. 2050
Carcases and Cuts Descriptions
THICK FLANK 2060 Thick flank is derived from a butt (1500) and is removed along the natural seams between the inside (2010) and silverside (2020). The patella, joint capsule and surrounding connective 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.
ITEM NO. 2060
KNUCKLE 2070 Knuckle is prepared from a thick flank (item 2060) by removing the cap muscle (M. tensor fasciae latae) and associated fat and subiliac lymph node. To be specified: ●
Specify degree of exposure of ball tip muscles at rump end.
MAJOR MUSCLES
M. rectus femoris (eye of knuckle)
M. vastus lateralis (knuckle cover)
ITEM NO. 2070
M. vastus intermedius (knuckle undercut)
29
30 Bovine meat carcases and cuts
TENDERLOIN 2150 Tenderloin is prepared from the hindquarter (1010) and is removed in one piece from the ventral surface of the lumbar vertebrae and the laterial surface of the ilium. The side strap muscle (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 2160
ITEM NO. 2150 2160
Tenderloin (2150) is further trimmed by the removal of the side strap M. psoas minor.
STRIPLOIN 2140 Striploin is prepared from a hindquarter (1010) by a cut at the lumbo sacral junction to the ventral portion of the flank. The flank is removed at a specified distance from the eye muscle M. longissimus dorsi at both cranial and 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)
THIN FLANK 2200 Thin Flank is prepared from a hindquarter (1010) by a cut commencing at the superficial inguinal lymph node, bisecting the M. rectus abdominus and following the contour of the hip, and continuing to the 13th rib by following the contour of the rib to the ventral surface. The connective tissue (linea alba) 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
ITEM NO. 2200
Carcases and Cuts Descriptions
FLANK STEAK 2210 Flank steak is prepared from a thin flank (2200) and is the flat lean fleshy portion of the M. rectus abdominis with the serous membrane and connective tissue stripped from the muscle.
ITEM NO. 2210
INSIDE SKIRT 2205 Inside skirt (M. transversus abdominis) is located on the inside of the abdominal wall of the hindquarter (1010) and extends to the naval end portion of the brisket (1643). The peritoneum and fat flakes are removed.
To be specified: â&#x2014;? â&#x2014;?
Hindquarter and / or forequarter portion included. Membrane covering retained or removed.
ITEM NO. 2205
INTERNAL FLANK PLATE 2203 (FLAP) Internal flank plate is prepared from the flank and is the thickest portion of the M. obliquus internus abdominis. All visual fat is removed.
ITEM NO. 2203
31
32 Bovine meat carcases and cuts
THIN SKIRT 2190 (OUTSIDE SKIRT) Thin skirt is the costal muscle portion of the diaphragm. All white tendinous tissue not covering lean red muscle is removed.
To be specified: â&#x2014;?
Fat and membrane covering retained or removed.
ITEM NO. 2190
THICK SKIRT 2180 (HANGING TENDER) Thick skirt is the lumbar portion of the diaphragm. All connective tissue, membrane and fat are removed.
ITEM NO. 2180
TOP SIRLOIN 2120 (TOP BUTT) Top sirloin is prepared from a rump (2090) by the removal of the M. tensor fasciae latae (tail) by a straight cut at the junction of the M. gluteus medius and the M. tensor fasciae latae exposing approximately 25mm surface of the M. gluteus medius, leaving a portion of the M. tensor fasciae latae attached to the lateral surface of the top sirloin. To be specified: â&#x2014;?
Heavy connective tissue retained or removed.
ITEM NO. 2120
Carcases and Cuts Descriptions
RUMP 2090 Rump is prepared from a hindquarter (1010) by a cut commencing at the caudal tip of the M. tensor fasciae latae lying over of the knuckle (2070) and cutting along the natural seam to the base of the quadriceps group of muscles. A straight cut is made to a point cranial of the acetabulum to the ischiatic lymph 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 of the flank. To be specified: ● ●
Heavy connective tissue retained or removed. Specify length of M. tensor fasciae latae (tail) retained.
EYE OF RUMP 2093 Eye of rump is prepared from rump (2090) by the removal of all muscle groups and retaining the portion M. gluteus medius muscle only as the eye of rump. To be specified: ●
Heavy connective tissue retained or removed.
RUMP CAP 2091 Rump cap is prepared from a rump (2090) by removal of the cap muscle (M. gluteobiceps) along the natural seam. To be specified: ● ●
TRI-TIP 2131 Bottom sirloin triangle tip (tri-tip) is the portion of the M. tensor fasciae latae (triangle shape muscle) separated from the rump (2090) along the natural seam between the M. tensor fasciae latae and the M. gluteus medius muscles. To be specified: ● ●
Fat cover retained or removed. Connective tissue retained or removed.
Fat retained or removed. Silverskin retained or removed.
ITEM NO. 2090 2091 2093 2131
33
34 Bovine meat carcases and cuts
BRISKET 2323 Brisket is prepared from a bone-in brisket (1643) by the removal of all bones and cartilage. The fatty tissue medial to the pectoral muscles is removed. The white fibrous 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.
ITEM NO. 2320 (10-rib) 2321 (11-rib) 2322 (12-rib) 2323 (13-rib)
BRISKET DECKLE OFF 2358 Brisket deckle off is prepared from a brisket (2323) by the complete removal of the deckle, associated fat and intercostals by following the natural seam. The Inside skirt (2205) (M. transversus abdominis) and white fibrous tissue (linea alba) on the navel end are removed. Red Bark (M. cutaneus trunci) is removed unless otherwise specified To be specified: ● ●
Rib number required (10 to 13 ribs). Red bark (M. cutaneus trunci) retained.
ITEM NO. 2355 (10-rib) 2356 (11-rib) 2357 (12-rib) 2358 (13-rib)
BRISKET POINT END DECKLE OFF 2353 Brisket point end deckle off is prepared from a brisket (2323) by the removal of the navel end portion following the caudal edge of the specified rib. The deckle is removed from the point end along the natural seam together with associated fat and intercostals. The fatty tissue between the pectoral muscles is completely removed. To be specified: ● ●
Rib number required (4 to 7 ribs) and rib location. M. cutaneus trunci retained or removed.
ITEM NO. 2350 (5-rib) 2351 (4-rib) 2352 (6-rib) 2353 (7-rib)
Carcases and Cuts Descriptions
SPENCER ROLL 2230 The boneless spencer roll is prepared from a forequarter (1063) after the removal of the brisket (1643) and chuck - square cut (1617). The rib ends are removed at a specified distance from the M. longissimus dorsi (eye muscle). 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.
ITEM NO. 2230 (5-rib) 2233 (8-rib) 2231 (6-rib) 2234 (9-rib) 2232 (7-rib)
NOTE: Spencer roll is frequently derived from a pistola hindquarter (1020 to 1028).
CUBE ROLL 2240 (RIB EYE ROLL) Cube roll is prepared from a forequarter (1063) and consists of M. longissimus dorsi and associated muscles underlying the dorsal aspects of the ribs (caudal edge of the 4th rib to 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.
ITEM NO. 2240 (5-rib) 2243 (7-rib) 2241 (4-rib) 2244 (8-rib) 2242 (6-rib)
CHUCK ROLL 2275 Chuck roll (boneless) is prepared from a bone-in chuck - square cut (1617). The ventral cutting line is approximately 75mm from the M. longissimus dorsi (eye muscle) and parallel to the vertebral column to the 1st rib. The M. rhomboideus is removed and the M. subscapularis (undercut) remains firmly attached. The M. trapezius is removed unless otherwise specified. To be specified: ● ●
Rib numbers required (4 to 6 ribs). Cranial cutting line: – Between the 6th and 7th cervical vertebrae. – Between the 7th cervical and 1st thoracic vertebrae.
● ● ●
M. trapezius retained. Ligamentum nuchae retained or removed. M. subscapularis (undercut) retained or removed.
ITEM NO. 2275 (5-rib) 2276 (4-rib) 2277 (6-rib)
35
36 Bovine meat carcases and cuts
CHUCK ROLL - LONG CUT 2289 Chuck roll long cut (boneless) is prepared from a forequarter (1063) after the removal of the brisket (1643) and ribs prepared (1604). The ventral cutting line is approximately 75mm from the M. longissimus dorsi (eye muscle) and parallel to the vertebral column. The neck (2280) is removed by a straight cut parallel to the caudal cutting line between the 3rd and 4th cervical vertebrae. The M. rhomboideus is removed. The M. subscapularis (undercut) remains firmly attached unless otherwise specified. The M. trapezius is removed unless otherwise specified. To be specified: ● ● ●
ITEM NO. 2289
M. trapezius retained. Ligamentum nuchae retained or removed. M. subscapularis (undercut) removed.
CHUCK EYE ROLL 2268 The chuck eye roll is prepared from the chuck roll (2275) by removing a portion of the M. serratus ventralis at approximate distance of 75mm from the ventral edge and cut parallel to the vertebral column. To be specified: ●
●
Width: distance of cutting line from ventral edge. Ligamentum nuchae retained or removed. ITEM NO. 2268 (5-rib)
NECK 2280 Neck is prepared from a bone-in neck (item 1630). Bones, cartilage and exposed tendons are removed. The ligamentum nuchae is removed unless otherwise specified.
To be specified: ●
Ligamentum nuchae retained ITEM NO. 2280
Carcases and Cuts Descriptions
CUTANEUS TRUNCI 2196 (ROSE) Cutaneus trunci (rose) is the thin red meat cover on the external surface of the carcase and is removed by separation from the underlying fat.
To be specified: ● ●
ITEM NO. 2196
Thickest portion retained or removed. Minimum size of portion.
CHUCK CREST 2278 The chuck crest is derived from a forequarter (1063) and is the predominant portion of the M. rhomboideus muscle which is located on the dorsal edge of the chuck and neck.
To be specified: ●
Proportion of muscle retained.
ITEM NO. 2278
CHUCK TENDER 2310 Chuck tender is a conical shape muscle lying lateral to the blade bone on the cranial side of the blade ridge. The fat cover is removed.
To be specified: ●
Connective tissue cover: retained or removed. ITEM NO. 2310
37
38 Bovine meat carcases and cuts
BONE-IN SHOULDER 1621 Consisting of: ● Blade (2300) ● Blade bolar (2302) ● Blade oyster (2303) ● Blade undercut (2304) ● Chuck tender (2310)
ITEM NO. 1621
BLADE (CLOD) 2300 Blade is prepared from a forequarter (1063) by following the natural seam 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 below the spine of the scapula and comprises of a large portion of the triceps group 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 2302 Blade bolar is prepared from the blade (2300) by the removal of the M. infraspinatus and M. trapezius lying caudal to the humerus, the blade 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 2303 Blade oyster is prepared from a blade (item 2300) by the removal of the blade bolar (2302) (triceps group) along the natural seam from the M. infraspinastus. To be specified: ● ●
M. trapezius retained or removed. Periosteum retained or removed.
BLADE UNDERCUT 2304 Blade undercut is prepared by removing the M. subscapularis from the medial surface of the scapular bone. The muscle consists of 3 parts and is trimmed to the required specification. To be specified: ●
Prepared to specific size requirements.
Carcases and Cuts Descriptions
FOREQUARTER/ HINDQUARTER 2360 Shin-shank is prepared from the muscles of the fore and hind legs, namely the extensor and flexor group of muscles. In addition, the shin-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).
ITEM NO. 2360
HEEL MUSCLE 2364 Heel muscle is prepared from a silverside (2020) by separation from the M. gloteo biceps. 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.
ITEM NO. 2364
BUTT SET 2483 Butt set consists of the primals cuts from the butt (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. 2483
39
40 Bovine meat carcases and cuts
5.5 Boneless beef manufacturing bulk packs definition Manufacturing 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 or tested chemically and expressed as a percentage of lean meat of the pack.
60CL
80CL
90CL
Carcases and Cuts Descriptions
41
5.6 Standard bovine primal cuts muscle reference â&#x2013; &%@%! N)/+().O;+8-).53-+M5*)(*):+5:/(9*/9(+ Trapezius Infraspinatus
Latisumus dorsi
Supraspinatus
Longissimus dorsi Serratus dorsliscaudalis
Gluteobiceps Semimembranosus
Gluteus medius
Semitendinosus
M. triceps brachii caput laterale
Vastus lateralis
Flexor/Extensor Obliquus externus abdominis Pectoralis superficialis M. triceps brachii caput longum
Tensor fasciae antibracchii
Serratus ventralis
Tensor fasciae latae
Flexor/Extensor
Gastrocnemius
Rectus abdominis
Pectoralis profundus
Obturatorius internus Psoas major
Semimembranosus
Psoas minor
Semitendinosus
Longus colli Flexor/Extensor
Sartorius Diaphragm
Intercostales Pectoralis superficialis externi et interni
Obliquus internus abdominis
Traversus thoracis
Pectoralis profundus
Vastus medialis
Flexor/Extensor
Gracilis
Tensor faciae latae Traversus abdominis
dorsal cranial ventral
caudal
42 Bovine meat carcases and cuts
â&#x2013; &%@%# P.H?),+/-*).5.-:/52F5;9:*.+54);+: MMMI MMMV$ MMMc$ MMMK MMMd$ MMMe MMMf MMMm$ MMMJ$ MMIM MMII$ MMIV$ MMIc$ MMIK$ MMId$ MMIe$ MMIf$ MMIm$ MMIJ$ MMVM$ MMVI$ MMVV$ MMVc$ MMVK$ MMVd$ MMVe$ MMVf$ MMVm$ MMVJ$ MMcM$ MMcI$ MMcV$ MMcc$ MMcK$ MMcd$ MMce$ MMcf$ MMcm$ MMcJ$ MMKM$ MMKI$ MMKV$ MMKc$ MMKK$ MMKd$ MMKe MMKf$ MMKm$ MMKJ$ MMdM$ MMdI$ MMdV$ MMdc$ MMdK$ MMdd$
Q;$-227,'%*$&#5%*+0$ Q;$-",%"-#70$ Q;$-*'+,7.-*+0$/#"7$ Q;$:+,#)0$:*-,(++$ Q;$:+,#)0$&#5%*+0$80>";$/.7'#%:+,#)09$ Q;$:*-,(+-.+0$ Q;$:*-,(+%,#)(-.+,70$ Q;$,%*-,%:*-,(+-.+0$ Q;$,7'-"#70$%5%:*-,(+-.+0$ Q;$,7'-"#70$'*7",+$ Q;$2#.'%+2#70$ Q;$2+-)(*-/5-$ Q;$#T'#"0%*$,-*)+$%:.+F770$ Q;$#T'#"0%*$,-*)+$*-2+-.+0$ Q;$#T'#"0%*$,-*)+$7."-*+0$ Q;$#T'#"0%*$2+/+'+$F7-*'+$)*%)*+70$ Q;$#T'#"0%*$2+/+'+$F7-*'+$)*%)*+70$8)#2+09 Q;$#T'#"0%*$2+/+'+$'#*'++$)*%)*+70$ Q;$#T'#"0%*$2+/+'+$'#*'++$)*%)*+70$8)#2+09 Q;$#T'#"0%*$2+/+'%*75$,%557"+0$ Q;$#T'#"0%*$2+/+'%*75$.%"/70$ Q;$&.#T%*$,-*)+$*-2+-.+0$ Q;$&.#T%*$,-*)+$7."-*+0$ Q;$&.#T%*$2+/+'%*75$.%"/70$ Q;$&.#T%*$2+/+'%*75$)*%&7"270$ Q;$&.#T%*$2+/+'%*75$)*%&7"270$ Q;$&.#T%*$2+/+'%*75$07:.+5+0$ Q;$&.#T%*$(-..7,+0$.%"/70$ Q;$/-0'*%,"#5+70$ Q;$/.7'#70$-,,#00%*+70$ Q;$/.7'#70$5#2+70$ Q;$/.7'#70$)*%&7"270$ Q;$/*-,+.+0$ Q;$+.+-,70$ Q;$+.+%,%0'-.+0$ Q;$+"&*-0)+"-'70$ Q5;$+"'#*,%0'-.#0$#T'#*"70$-"2$+"'#*"70$ Q5;$+"'#*'*-"0=#*0-*++$,#*=+,+0$ Q;$+"'#*'*-"0=#*0-*+70$.%"/70$ Q;$+0,(+%,-=#*"%070$ Q;$.-'+00+570$2%*0+$ Q;$.#=-'%*#0$,%0'-*75$ Q;$.%"/+00+570$,#*=+,+0$ Q5;$.%"/+00+570$,-)+'+0$#'$-'.-"'+0$ Q;$.%"/+00+570$2%*0+$ 80>";$Q$.%"/+00+570$'(%*-,+0$#'$.75:%*759 Q;$.%"/70$,-)+'+0$ Q;$.%"/70$,%..+$ Q;$57.'+&+2+$,#*=+,+0$ Q5;$57.'+&+2+$2%*0+$ Q;$%:.+F770$,-)+'70$,-72-.+0$ Q;$%:.+F770$#T'#*"70$-:2%5+"+0$ Q;$%:.+F770$+"'#*"70$-:2%5+"+0$ Q5;$%:'7*-'%*$#T'#*"70$-"2$+"'#*"70$ Q;$%5%'*-"0=#*0-*+70$ Q;$)#,'+"#70$
MMde$ MMdf$ MMdm$ MMdJ$ MMeM$ MMeI$ MMeV$ MMec$ MMeK$ MMed MMee$ MMef$ MMem$ MMeJ$ MMfM$ MMfI$ MMfV$ MMfc$ MMfK$ MMfd$ MMfe$ MMff$ MMfm$ MMfJ$ MMmM$ MMmI MMmV$ MMmc$ MMmK$ MMmd$ MMme$ MMmf$ MMmm$ MMmJ$ MMJM$ MMJI$ MMJV$ MMJc$ MMJK$ MMJd$ MMJe$ MMJf MMJm$ MMJJ$ MIMM
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
Other structures MIMI MIMV MIMc MIMK$ MIMd$ MIMe$ MIMf$ MIMm$
-'.-"'-.$.>5)($"%2#$ +0,(+-'+,$.>5)($"%2#$ .+/-5#"'75$"7,(-#$ )#*+%0'#75$ )*#0,-)7.-*$.>5)($"%2#$ 0,-)7.-$ 0,-)7.-$,-*'+.-/#$ 07:+.+-,$.>5)($"%2#
* Note: The inclusion of four digit numbers shown in the index is for bar coding requirements. Muscle illustration numbers on the following pages are shown numerically.
Carcases and Cuts Descriptions
â&#x2013; &%@%$ Q-48R9)(/+(5H(-;).: $$
INSIDE
&& $$
SG
SG
!
S$
&$
S$ &&
!
<G
<G
N-:/52F5I9:*.+: ! $$ <G &$
&& Q;$)#,'+"#70 SG Q;$0-*'%*+70 S$ Q;$0#5+5#5:*-"%070
Q;$-227,'%*$&#5%*+0 Q;$/*-,+.+0 Q;$+0,(+%,-=#*"%070 Q;$%:'7*-'%*$#T'#*"70$-"2$+"'#*"70
distal
proximal
SILVERSIDE
UG
cranial distal
#S
proximal caudal
#T &
S&
S&
&
#T
N-:/52F5I9:*.+: UG
#S
& #S #T S& UG
Q;$:+,#)0$&#5%*+0$80>";$/.7'#%:+,#)09 Q;$&.#T%*$2+/+'%*75$07:.+5+0 Q;$/-0'*%,"#5+70 Q;$0#5+'#"2+"%070 Q;$0%.#70
distal cranial
caudal
proximal
43
44 Bovine meat carcases and cuts
RUMP medial dorsal
ventral lateral
$G
$#
US
V!G#
&#
V!GU
T#
& $! &#
medial ventral
dorsal
!G
$# $!
US
T# @T
lateral
&! N-:/52F5I9:*.+: & !G $G $! $# &!
!G
Q;$:+,#)0$&#5%*+0$80>";$/.7'#%:+,#)09 Q;$,7'-"#70$'*7",+ Q;$/.7'#70$-,,#00%*+70 Q;$/.7'#70$5#2+70 Q;$/.7'#70$)*%&7"270 Q;$%:.+F770$#T'#*"70$-:2%5+"+0
B/?+(5>/(9*/9(+:
&# Q;$%:.+F770$+"'#*"70$-:2%5+"+0 @T Q5;$0-,*%,%,,>/#70$2%*0-.+0$#' .-'#*-.+0 US Q;$'#"0%*$&-0,+-#$.-'-# T# Q;$'*-"0=#*070$-:2%5+"+0
{!G# +0,(+-'+,$.>5)($"%2#$ {!GU 07:+.+-,$.>5)($"%2#
@@
THICK FLANK
!GG !G
V!G<
distal
proximal
@@ TT TU
N-:/52F5I9:*.+: IM Q;$,7'-"#70$'*7",+ ee$ Q;$*#,'70$&#5%*+0 mf$ Q;$'#"0%*$&-0,+-#$.-'-#
B/?+(5>/(9*/9(+:
Jm$ Q;$=-0'70$+"'#*5#2+70 JJ$ Q;$=-0'70$.-'#*-.+0$ IMM Q;$=-0'70$5#2+-.+0$
{IMK$ )#*+%0'#75$
THIN FLANK (3 RUBS)
$S
dorsal caudal
cranial
ventral
N-:/52F5I9:*.+: IM cf$ dI$ dV$ eK$ JV$
Q;$,7'-"#70$'*7",+ Q5;$+"'#*,%0'-.#0$#T'#*"70$-"2$+"'#*"70 Q;$%:.+F770$#T'#*"70$-:2%5+"+0 Q;$%:.+F770$+"'#*"70$-:2%5+"+0 Q;$*#,'70$-:2%5+"+0 Q;$'*-"0=#*070$-:2%5+"+0
&#
&! T#
@<
Carcases and Cuts Descriptions
STRIPLOIN (3 RIBS)
<T
medial ventral
U!
dorsal
lateral
$S5
!G
S@
&!
<T
T<
$&
<& medial dorsal
ventral lateral
$!
N-:/52F5I9:*.+: IM cI$ cd$ cf$
dI$ Q;$%:.+F770$#T'#*"70$-:2%5+"+0
+"'#*"70
Q;$,7'-"#70$'*7",+ Q;$/.7'#70$5#2+70 Q;$+.+%,%0'-.+0 Q5;$+"'#*,%0'-.#0$#T'#*"70$-"2
Kd$ Q;$.%"/+00+570$2%*0+$ 80>";$Q$.%"/+00+570$'(%*-,+0$#' .75:%*759 KJ$ Q5;$57.'+&+2+$2%*0+
fe$ Q;$0#**-'70$2%*0-.+0$,-72-.+0 mI Q;$0)+"-.+0$2%*0+ JK$ Q;$'*-)#A+70$'(%*-,+0
TENDERLOIN (SIDE STRAP ON) ventral
dorsal
@# @# @$
N-:/52F5I9:*.+: cK$ Q;$+.+-,70 eV$ Q;$)0%-0$5-U%* ec$ Q;$)0%-0$5+"%*
$<
$<
45
46 Bovine meat carcases and cuts
â&#x2013; &%@%< =2(+R9)(/+(5H(-;).: UU
<!
BLADE
U< =P' $@ U@ T@
proximal caudal
U
TS
cranial
T&
distal
!! # !<
@
N-:/52F5I9:*.+: MV$ Me Mm$ II$ IK$
ce$ KI$ mK$ me$ mm$
Q;$-",%"-#70 Q;$:*-,(+-.+0 Q;$,%*-,%:*-,(+-.+0 Q;$2#.'%+2#70 Q;$#T'#"0%*$,-*)+$*-2+-.+0
Q;$+"&*-0)+"-'70 Q;$.-'+00+570$2%*0+ Q;$07:0,-)7.-*+0 Q;$'#"0%*$&-0,+-#$-"'+:*-,(++ Q;$'#*#0$5-U%*
mJ$ Jd$ Je$ Jf
Q;$'#*#0$5+"%* Q;$'*+,#)0$:*-,(++$,-)7'$.-'#*-.# Q;$'*+,#)0$:*-,(++$,-)7'$.%"/75 Q;$'*+,#)0$:*-,(++$,-)7'$5#2+-.#
CHUCK TENDER
V!GS
U&
dorsal cranial
caudal
ventral
V!G@ N-:/52F5I9:*.+: md$ Q;$07)*-0)+"-'70
B/?+(5>/(9*/9(+: {IMe$ 0,-)7.-$ {IMf$ 0,-)7.-$,-*'+.-/#
Carcases and Cuts Descriptions
SHORT RIBS (5 RIBS)
$S $S
caudal
cranial
@5(-,
$S S5(-,
$S $S
U5(-, T5(-,
!G5(-, ST !G <!
RIBS SET (5 RIBS) - 6TH TO 10 TH RIB) medial dorsal
ventral
V!G$
<T
lateral
$S
U!
<&
$&
<!
S@
$&
SS
<#
<T
S<
<& U!
$S ventral
V!G$
ST
medial dorsal
@U
lateral
<!
!G
V!GS
U<
N-:/52F5I9:*.+: IM cd$ ce$ cf$
Q;$,7'-"#70$'*7",+ Q;$+.+%,%0'-.+0 Q;$+"&*-0)+"-'70 Q5;$+"'#*,%0'-.#0$#T'#*"70$ -"2$+"'#*"70 KI$ Q;$.-'+00+570$2%*0+ KV$ Q;$.#=-'%*#0$,%0'-*75 Kd$ Q;$.%"/+00+570$2%*0+$ 80>";$Q$.%"/+00+570$'(%*-,+0$#' .75:%*759
$@ B/?+(5>/(9*/9(+:
KJ$ em$ fK$ fe$ ff$ fm$ fJ$ mI mK$ JK$
Q5;$57.'+&+2+$2%*0+ Q;$*(%5:%+2#70 Q;$0#5+0)+"-.+0$,-)+'+0 Q;$0#**-'70$2%*0-.+0$,-72-.+0 Q;$0#**-'70$2%*0-.+0$,*-"+-.+0 Q;$0#**-'70$=#"'*-.+0$,#*=+,+0 Q;$0#**-'70$=#"'*-.+0$'(%*-,+0 Q;$0)+"-.+0$2%*0+ Q;$07:0,-)7.-*+0 Q;$'*-)#A+70$'(%*-,+0
{IMc .+/-5#"'75$"7,(-#$ {IMf$ 0,-)7.-$,-*'+.-/#$
T<
47
48 Bovine meat carcases and cuts
CHUCK (5 RIBS)
SS
ventral
dorsal
U!
<&
U<
lateral
ST
&/?5(-,
medial
T$ @U V!G$
$& $S
<T
<$
&5WJ1
!5WJ1
&S
medial ventral
S<
dorsal
&@
lateral
!G5WJ1 Me| Mf| IM cd$ cf$ cm| cJ| Kc$ KK| Kd$
ST
!G
N-:/52F5I9:*.+: Q;$:*-,(+-.+0 Q;$:*-,(+%,#)(-.+,70 Q;$,7'-"#70$'*7",+ Q;$+.+%,%0'-.+0 Q5;$+"'#*,%0'-.#0$#T'#*"70$-"2 +"'#*"70 Q5;$+"'#*'*-"0=#*0-*++$,#*=+,+0 Q;$+"'#*'*-"0=#*0-*+70$.%"/70 Q;$.%"/+00+570$,#*=+,+0 Q5;$.%"/+00+570$,-)+'+0$#'$-'.-"'+0 Q;$.%"/+00+570$2%*0+$ 80>";$Q$.%"/+00+570$'(%*-,+0$#' .75:%*759
Ke| Kf| Km| KJ$ dM| dK| de$ df$ ed| ef$ em$ fI| fV|
@S
fK$ ff$ fJ$ mI mV| mc| mK$ Jc$
Q;$.%"/70$,-)+'+0 Q;$.%"/70$,%..+ Q;$57.'+&+2+$,#*=+,+0 Q5;$57.'+&+2+$2%*0+ Q;$%:.+F770$,-)+'70$,-72-.+0 Q;$%5%'*-"0=#*0-*+70 Q;$)#,'%*-.+0$)*%&7"270 Q;$)#,'%*-.+0$07)#*&+,+-.+0 Q;$*#,'70$,-)+'+0$2%*0-.+0$5-U%* Q;$*#,'70$'(%*-,+0 Q;$*(%5:%+2#70 Q;$0,-.#"70$2%*0-.+0 Q;$0,-.#"70$=#"'*-.+0
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49
50 Bovine meat carcases and cuts
5.7 Meat quality standards L(#$&%..%H+"/$:%=+"#$5#-'$F7-.+'>$0'-"2-*20$(-=#$:##"$2#=#.%)#2$:>$'(#$<70'*-.+-"$Q#-'$S"270'*>$-"2$<1PR Q4<L$^+5+'#2$-0$-$:#",(5-*G$&%*$'(#$5#-07*#5#"'$%&$'(#$5-+"$F7-.+'>$,(-*-,'#*+0'+,0$%&$'(#$:%=+"#$,-*,-0#0; Q#-'?$&-'$-"2$5-*:.+"/$-*#$-00#00#2$:>$F7-.+&+#2$-00#00%*0$-"2$,%5)-*#$'(#$5#-'$,%.%7*?$&-'$,%.%7*$-"2$5-*:.+"/ ,*+'#*+-$%"$'(#$#>#$570,.#$-*#-$%&$'(#$:%=+"#$,-*,-0#$0+2#$F7-*'#*#2$&*%5$'(#$d'($'%$'(#$Ic'($*+:; L(#0#$-00#005#"'0$-*#$,%"27,'#2$:>$70+"/$'(#$0'-"2-*20$&%*$'(#$5#-'?$&-'$,%.%7*0$-"2$5-*:.+"/$'(-'$-))#-*$%" '(#$&%..%H+"/$)-/#0;
Carcases and Cuts Descriptions
â&#x2013; &%S%! I+)/5*2.29(5(+F+(+4*+5:/)48)(8: Q#-'$,%.%7*$5->$:#$-00#00#2$-'$-">$0+'#$&*%5$'(#$d'($'%$'(#$Ic'($*+:;$O(#*#$'(#*#$+0$"%$,.#-*.> )*#2%5+"-"'$,%.%7*?$'(#$2-*G#0'$0+/"+&+,-"'$,%.%7*$H+..$:#$-00#00#2$-"2$0,%*#2$-,,%*2+"/.>;$O(#*# '(#$Q#-'$6%.%7*$&-..0$:#'H##"$'H%$%&$'(#$_#&#*#",#$P'-"2-*20?$'(#$"75:#*$,%**#0)%"2+"/$'%$'(# 2-*G#*$%&$'(#$_#&#*#",#$P'-"2-*20$0(-..$:#$-00+/"#2$'%$'(#$,-*,-0#;
51
52 Bovine meat carcases and cuts
â&#x2013; &%S%# =)/5*2.29(5(+F+(+4*+5:/)48)(8: C-'$,%.%7*$5->$:#$-00#00#2$-'$-">$0+'#$&*%5$'(#$d'($'%$Ic'($*+:;$O(#*#$'(#$&-'$,%.%7*$&-..0$:#'H##" 'H%$%&$'(#$*#&#*#",#$0'-"2-*20?$'(#$"75:#*$,%**#0)%"2+"/$'%$'(#$5%*#$>#..%H$%&$'(#$*#&#*#",# 0'-"2-*20$0(-..$:#$-00+/"#2$'%$'(#$,-*,-0#;
Carcases and Cuts Descriptions
â&#x2013; &%S%$ I)(,.-465(+F+(+4*+5:/)48)(8: Q-*:.+"/$5->$:#$-00#00#2$-'$-">$*+::+"/$0+'#$&*%5$'(#$d'($'%$'(#$Ic'($*+:;$S&$'(#$5-*:.+"/$0,%*#$&-..0 :#'H##"$'H%$0'-"2-*20?$'(#$.%H#*$%&$'(#$'H%$0,%*#0$+0$-00+/"#2;
0
1
2
3
4
5
6
53
54 Bovine meat carcases and cuts
ANNEX I ADDRESSES Z4-/+85A)/-24:5C*242;-*5 K2;;-::-245F2(5C9(2H+ </*+,7.'7*-.$P'-"2-*20$1"+' L*-2#$D#=#.%)5#"'$-"2$L+5:#*$D+=+0+%" E-.-+0$2#0$3-'+%"0?$!&&+,#$KcV 6\$[$IVII$@#"#=-$IM?$ POSLW4_^<3D L#.B$lKI$VV$JIf$VKdM C-TB$lKI$VV$JIf$MeVJ -/*+0'-"2-*20}7"#,#;%*/$ HHH;7"#,#;%*/a'*-2#a-/*$ PZ>[ICP'5N/8 J$X7,(-"-"$P'*##' P%7'($X*+0:-"# KIMI$h7##"0.-"2 <1PL_<^S< L#.B$leI$f$cVKf$fVMM C-TB$leI$f$cVKf$fVVV -705#-'}-705#-';,%5;-7$ HHH;-705#-';,%5;-7$ CPA5J4/+(4)/-24). IKd$*7#$_%>-.# XRIMMM$X*700#.0 X4^@S1Q L#.B$lcVRVRVVf$IM$VM C-TB$lcVRVRVVf$IM$VI +"&%}#-";:# HHH;#-"R+"';%*/$
Z4-F2(;5K28+5K294*-.5YZKK" E*+",#'%"$E+G#$6%*)%*-'#$6#"'#* IMMJ$^#"%T$D*+=#?$07+'#$VMV ^-H*#",#=+..#$ 3#H$]#*0#>$MmeKm 13SL4D$PL<L4P L#.B$lIReMJReVM$MVMM C-TBlIReMJReVM$IVMM HHH;7,R,%7",+.;%*/ Z4-/+85>/)/+:5E+H)(/;+4/52F5P6(-*9./9(+ </*+,7.'7*-.$Q-*G#'+"/$P#*=+,# ^+=#0'%,G$-"2$P##2$E*%/*-5 IKMM$S"2#)#"2#",#$<=#;?$P;O; O-0(+"/'%"$D;6;$VMVdM$MVKJ 13SL4D$PL<L4P L#.B$lI$VMV$fVM$dfMd C-TB$lI$VMV$fVM$cKJJ X-**>;6-*)#"'#*}702-;/%= HHH;-50;702-;/%=$
Annexes
ANNEX II EAN·UCC CODIFICATION SYSTEM !%
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~166$ P>0'#5$ +5)*%=#0$ '(#$ #&&+,+#",>$ -"2$ -,,7*-,>$ %& +"'#*"-'+%"-.$'*-2#$-"2$)*%27,'$2+0'*+:7'+%"$:>$7"-5:+/7%70.>$+2#"'+&>+"/$/%%20?$0#*=+,#0 -"2$.%,-'+%"0; S'$+0$-.0%$70#2$+"$#.#,'*%"+,$2-'-$+"'#*,(-"/#$84DS9;$4<3a166$,%2#0$,-"$:#$*#)*#0#"'#2$:> 2-'-$,-**+#*0$8#;/;$:-*$,%2#$0>5:%.09$'%$#"-:.#$#.#,'*%"+,$*#-2+"/$H(#*#=#*$*#F7+*#2$+"$'(# '*-2+"/$)*%,#00;$ L(#$4<3~166$P>0'#5$-.0%$)*%=+2#0$-$/.%:-.$.-"/7-/#$%&$'*-,#-:+.+'>$:>$5#-"0$%&$57.'+R +"270'*>$ 0'-"2-*20$ &%*$ +2#"'+&+,-'+%"$ -"2$ ,%557"+,-'+%"$ &%*$ )*%27,'0?$ 0#*=+,#0$ -"2 .%,-'+%"0;$L(#>$5->$:#$70#2$:>$%*/-"+A-'+%"0$&%*$'*-,#-:+.+'>$)7*)%0#0$-,*%00$'(#$07)).> ,(-+"$'%$'*-,G$-"2$'*-,#$:##&$)*%27,'0$:#'H##"$'(#$&-*5$-"2$*#'-+.$%7'.#'0; C%*$+"&%*5-'+%"$%"$70+"/$'(#$4<3~166$P>0'#5$).#-0#$*#&#*$'%$'(#$iL*-,#-:+.+'>$%&$X##&j /7+2#.+"#0$ %:'-+"-:.#$ &*%5$ 4<3$ S"'#*"-'+%"-.$ %*$ "-'+%"-.$ 4<3$ %*/-"+A-'+%"0;$ 6%"'-,' -22*#00#0$&%*$4<3~166$P>0'#5$-*#$+",.72#2$+"$'(#$-""#T;
#%5
Z:+52F5/?+5ZACKC5*28+5-45/?+5CPA\ZKK5:0:/+; 4<3~166$0>0'#5$70#0$-)).+,-'+%"$+2#"'+&+#*$-0$)*#&+T#0$'%$+2#"'+&>$'(#$5#-"+"/$-"2$&%*5-' %&$'(#$2-'-$'(-'$&%..%H0$+';$S'$+0$-"$%)#"$0'-"2-*2?$H(+,($,-"$:#$70#2$-"2$7"2#*0'%%2$:> -..$,%5)-"+#0$+"$'(#$+"'#*"-'+%"-.$07)).>$,(-+"?$*#/-*2.#00$%&$'(#$,%5)-">$'(-'$%*+/+"-..> +007#2$'(#$,%2#0; L(#$13464$,%2#$2#&+"#2$+"$0#,'+%"$K;I$(-0$:##"$-00+/"#2$'(#$4<3~166$-)).+,-'+%" +2#"'+&+#*$8fMMV9$+"$'(#$166a4<3$RIVm$:-*$,%2#$0>5:%.;
55
56 Bovine meat carcases and cuts
CL);H.+5!D5
( 01) 91234567890121( 3102) 000076( 15) 040801
( 7002) 11643510300100045000( 10) 000831
8MI9 8cIMV9 8fMMV9 8Id9 8IM9
@.%:-.$'*-2#$+'#5$"75:#*$8@LS39 3#'$H#+/('?$G+.%/*-50 13464$0'-"2-*2$,%2# 10#$:>$2-'# X-',($"75:#*
CL);H.+5#D
( 01) 99312345678917( 3102) 004770( 13) 000105( 21) 12345678 8MI9 8cIMV9 8Ic9 8VI9
@.%:-.$'*-2#$+'#5$"75:#*$8@LS39 3#'$H#+/('?$G+.%/*-50 P.-7/('#*a)-,G+"/$2-'# P#*+-.$"75:#*
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Annexes
$%
PHH.-*)/-2452F5/?+5:0:/+;5-45/?+5:9HH.05*?)-4
8I9 L(#$ ,70'%5#*$ %*2#*0?$ 70+"/$ '(#$ 13464 P'-"2-*2$-"2$'(#$,%2+"/$0,(#5#;
8V9 !"$ *#,#+)'$ %&$ '(#$ %*2#*?$ '(#$ 07)).+#* '*-"0.-'#0$'(#$13464$,%2#0$+"'%$+'0$%H" '*-2#$+'#5$,%2#0$8+;#;?$@.%:-.$L*-2#$S'#5 375:#*9;
8c9 L(#$ 07)).+#*$ 2#.+=#*0$ '(#$ %*2#*$ '%$ '(# ,70'%5#*;$L(#$/%%20$-*#$5-*G#2$H+'($'(# 166a4<3RIVm$:-*$,%2#$0'-"2-*2;
57
58 Bovine meat carcases and cuts
8K9 L(#$,70'%5#*$*#,#+=#0$'(#$%*2#*$-"2$'(# 166a4<3RIVm$ :-*$ ,%2#$ 0,-""#2?$ '(70 -..%H+"/$ &%*$ '(#$ -7'%5-'+,$ 7)2-'#$ %& ,%55#*,+-.?$ .%/+0'+,0$ -"2$ -25+"+0'*-'+=# )*%,#00#0;
8d9 L(#$)(>0+,-.$&.%H$%&$/%%20?$5-*G#2$H+'($4<3;166$0'-"2-*20?$5->$:#$.+"G#2$'%$'(#$+"&%*5-'+%"$&.%H$70+"/ #.#,'*%"+,$2-'-$+"'#*,(-"/#$84DS$[$4<36!Q 5#00-/#09;
Designed and printed by Publishing Services United Nations, Geneva GE.04-30717–July 2004–2,040 ECE/TRADE/326
United Nations publication Sales No. E.03.II.E.58 ISBN 92-1-116885-6 ISSN 1810-1917