Beef Eye of
Round Roast Boneless*
Cut from the ey
e of round muscle, which is
separated from
the bottom round.
URMIS #
Select Choice
Boneless
1480 2295
Sometimes referred
to as: Round Eye Pot Roast
Roast, Braise,
Cook in Liquid
Beef Eye
of Round Steak Boneless*
Same muscle
structure as the Eye of Round Roast.
Usually cut
less than1 inch thick.
URMIS #
Select Choice
Boneless
1481 2296
**Marinate before
cooking
Grill,** Pan-broil,**
Pan-fry,** Braise,
Cook in Liquid
Beef Round
Tip Roast Cap-Off Boneless*
Wedge-shaped
cut from the thin side of the round
with “cap”
muscle removed.
URMIS
# Select Choice
Boneless
1526 2341
Sometimes
referred to as: Ball Tip Roast,
Cap Off
Roast, Beef Sirloin Tip Roast,
Knuckle
Peeled
Roast, Grill (indirect heat),
Braise, Cook in Liquid
Beef
Round Tip Steak Cap-Off Boneless*
Same
muscle structure as Tip Roast (cap off),
but
cut into 1-inch thick steaks.
URMIS
# Select Choice
Boneless
1535 2350
Sometimes
referred to as: Ball Tip Steak,
Trimmed
Tip Steak, Knuckle Steak, Peeled
**Marinate
before cooking
Grill,** Broil,** Pan-broil,**
Pan-fry,** Stir-fry**
Beef Cubed Steak
Square
or rectangular-shaped. Cubed effect made
by
machine that tenderizes mechanically. May be
made
from several lean sections.
URMIS
# Select Choice
Boneless 1709 2524
Pan-broil, Pan-fry, Braise
*Less than10 grams total fat, 4.5 grams or less of saturated fat and
less than 95 milligrams of cholesterol per 3.5 ounce serving, cooked, visible fat trimmed
29
THE GUIDE
TO
IDENTIFYING
MEAT CUTS
BEEF
VEAL
PORK
LAMB
Beef Eye of Round Roast Boneless*
Cut from the eye of round muscle, which is
separated from the bottom round.
URMIS # Select Choice
Boneless 1480 2295
Sometimes referred to as: Round Eye Pot Roast
Roast, Braise,
Cook in Liquid
Beef Eye of Round Steak Boneless*
Same muscle structure as the Eye of Round Roast.
Usually cut less than1 inch thick.
URMIS # Select Choice
Boneless 1481 2296
**Marinate before cooking
Grill,** Pan-broil,**
Pan-fry,** Braise,
Cook in Liquid
Beef Round Tip Roast Cap-Off Boneless*
Wedge-shaped cut from the thin side of the round
with “cap” muscle removed.
URMIS # Select Choice
Boneless 1526 2341
Sometimes referred to as: Ball Tip Roast,
Cap Off Roast, Beef Sirloin Tip Roast,
Knuckle Peeled
Roast, Grill (indirect heat),
Braise, Cook in Liquid
Beef Round Tip Steak Cap-Off Boneless*
Same muscle structure as Tip Roast (cap off),
but cut into 1-inch thick steaks.
URMIS # Select Choice
Boneless 1535 2350
Sometimes referred to as: Ball Tip Steak,
Trimmed Tip Steak, Knuckle Steak, Peeled
**Marinate before cooking
Grill,** Broil,** Pan-broil,**
Pan-fry,** Stir-fry**
Beef Cubed Steak
Square or rectangular-shaped. Cubed effect made
by machine that tenderizes mechanically. May be
made from several lean sections.
URMIS # Select Choice
Boneless 1709 2524
Pan-broil, Pan-fry, Braise
*Less than10 grams total fat, 4.5 grams or less of saturated fat and
less than 95 milligrams of cholesterol per 3.5 ounce serving, cooked, visible fat trimmed
29
American Meat Science Association
2441 Village Green Place
Champaign, Illinois 61822
Phone: 800.517.AMSA
www.meatscience.org
National Cattlemen’s Beef Association
Research, Education and Innovation Department
9110 East Nichols Avenue, Suite 300
Centennial, Colorado 80112
Phone: 303.694.0305
www.beef.org
National Pork Board
1776 NW 114th Street
Des Moines, Iowa 50325
Phone: 515.223.2600
www.porkboard.org
American Lamb Board
6300 East Hamdpen Avenue, Suite 2106
Denver, Colorado 80222
Phone: 866.327.LAMB (5262)
www.americanlamb.com
ACKNOWLEDGEMENTS
Some photographs in The Guide to Identifying
Meat Cuts are taken from the Uniform Retail
Meat Identity Standards manual. Appreciation is
expressed to the North American Meat Processors
Association, the U.S. Meat Export Federation,
the National Pork Board and the American Lamb
Board for permission to use photographs.
North American Meat
Processors Association
1910 Association Drive
Reston, Virginia 20191
Phone: 703.758.1900
www.namp.com
U.S. Meat Export Federation
1855 Blake Street, Suite 200
Denver, Colorado 80202
Phone: 303.623.MEAT (6328)
www.usmef.org
FOR MORE
INFORMATION
2
CONTENTS
Basic Meat Labeling
4
Other Labeling Programs
5
Keeping Meat Safe
9
Beef Cuts
12
Veal Cuts
31
Pork Cuts
37
Lamb Cuts
54
Variety Meats
60
Storage and Defrosting
62
Beef Cookery
63
THE GUIDE TO
IDENTIFYING MEAT CUTS
3
WHAT CUT IS THIS?
HOW SHOULD I COOK IT?
In 1973, a method for identifying meat cuts
was developed by a meat industry committee
to simplify and standardize the perplexing array
of fresh meat cuts and their names. The Uniform
Retail Meat Identity Standards (URMIS) program,
adopted by food stores, was seen as a guarantee for
consumers that the same cut of meat would have
the same name in every store, in every city across
the country.
Under the URMIS system, each retail meat cut
label contains a three part name which identi es
1) the kind of meat (beef, pork, lamb or veal),
2) the primal (or wholesale) cut name, and
3) the retail or consumer name.
The following label illustrates how the three part
name would be identi ed on the label:
BASIC MEAT LABELING
A
The species, or kind of meat – BEEF, PORK,
LAMB OR VEAL – is listed rst on every label.
B
The primal (wholesale) cut – CHUCK, RIB,
LOIN, ROUND, etc. – indicates the anatomical
location.
C
The retail cut – BLADE ROAST, RIB CHOPS,
TENDERLOIN TIPS, etc. – identi es what part
of the primal cut the meat comes from.
A
B
C
4
THANK
YOU
PRE-PACKAGED FOR
YOUR CONVENIENCE
KEEP REFRIGERATED
BEEF TOP LOIN
STEAK BNLS
$5.99
/
lb
$9.52
1.59
lb
What is the U.P.C. Number?
In October of 1984, a guideline for assigning retail variable
measure identi cation numbers was approved and the
Universal Product Code (U.P.C.) for variable measure meat
products was born. The U.P.C. is a standard for encoding a
set of lines and spaces that can be scanned and interpreted
into numbers to identify a product. With funding from
the beef, lamb and pork checkoff programs, as well
as participating retailers,
www.MeatTrack.com
was
launched in 2004 to create and manage standards for
meat and poultry U.P.C. numbers and descriptions by
providing a tool for streamlining the Meat Variable
Measure U.P.C. and URMIS standardization process.
More than 4,000 different names have been given to
retail cuts of beef, pork, veal, lamb, turkey and chicken.
Standardizing these cuts has made it easier for retailers
to manage inventory, provide labeling, and implement
scanning for variable measure meat items. MeatTrack.com
offers an automated, real-time system that substantially
reduces the retailer’s time for processing U.P.C requests.
Other Labeling Programs
Beef Made Easy
®
is a program speci cally designed
for fresh beef products to further simplify identi cation
for today’s busy consumers. Retailers who have adopted
this program organize the fresh beef section by cooking
method enhanced by color-coded signage and product
labels with cooking directions. It allows shoppers to nd
the right cut for the meal they want to prepare at point
of purchase.
Natural and Organic Labeling
is often confusing to
consumers who may think they are interchangeable terms.
In fact, there are signi cant differences.
The Food Safety and Inspection Service (FSIS) de nes a
natural product
as one “containing no arti cial avor or
avoring, coloring ingredient, or chemical preservative,
or any other arti cial or synthetic ingredient; and the
product and its ingredients are not more than minimally
processed.”
The label must explain the use of the term natural (such
as – no added colorings or arti cial ingredients; minimally
processed). Given this de nition, most fresh meat products
are natural.
5
Certied organic meat
must meet the
U.S. Department of Agriculture’s (USDA)
National Organic Program standards set
by the Organic Foods Production Act in
1990. For red meat products, organic
animals must be raised separately from
those raised conventionally and must have
access to pasture. Other specic production methods are:
M All feed must be free of animal by-products and be
100% organic.
M No growth hormones or antibiotics can be used.
However, if an animal is sick, the animal cannot be
denied treatment. Any animal that is treated with
antibiotics is taken out of the USDA National Organic
Program (NOP).
M Animals can receive preventative medical care,
such as vaccines and dietary supplements (vitamins
and minerals).
M Living conditions must accommodate the health of the
animal and its natural behavior.
For more information about the national organic program,
go to
www.ams.usda.gov/nop/
.
Country of Origin Labeling (COOL)
became man-
datory in the 2002 Farm Bill and is applicable to beef,
lamb, pork, sh, perishable agricultural commodities and
peanuts. The Food, Conservation and Energy Act of 2008
(2008 Farm Bill) expands the list of covered commodities
to include chicken, goat meat, ginseng, pecans and maca-
damia nuts. The law states that retailers may use a label,
stamp, mark, placard or other clear and visible sign on the
package, display, holding unit or bin containing the prod-
uct at the nal point of sale to consumers. The law for red
meat was implemented on September 30, 2008. The intent
of COOL is to provide consumers with additional informa-
tion before making purchasing decisions. COOL
is a retail labeling program and not a food safety or
animal health measure. For more information, go to
www.
ams.usda.gov/cool/
.
A meat product from beef (including veal), pork, lamb,
chicken, or goat must bear a COOL label if:
1. It is sold at retail,
AND
2. It is a muscle cut, or
3. It is a ground product.
6
The product is
EXEMPT
from COOL labeling
requirements if:
1. The meat product is sold at foodservice
(e.g., restaurants, institutions, etc.),
OR
2. The meat product has undergone specic processing
resulting in a change of character (e.g. cooking, curing,
smoking or restructuring) or has been combined
with at least one other covered commodity or other
substantive food component.
Nutrition Labeling
In January 2001, the USDA’s Food Safety and Inspection
Service (FSIS) proposed to extend mandatory nutrition
labeling to single-ingredient raw meat and poultry
products. Nutrition information for major cuts of meat
would be required either on labels or at their point of
purchase on posters or brochures. Nutrition information
for ground beef products would be required on package
labels. Currently, nutrition labeling of beef is not
mandatory. Information on the nal ruling for nutrition
labeling will be available at
www.fsis.usda.gov/
Regulations_&_Policies/Nutrition_Labeling
.
7
WHY IS IT IMPORTANT?
A primal cut is a larger section of a carcass from
which retail cuts are made. For example, the
“chuck,” a primal cut, is the shoulder portion of
a beef carcass. Knowing the part of the carcass
from which a retail cut is made is a good indica-
tor of the relative tenderness of a cut and can help
consumers decide which method of cookery to
use in preparing a cut. Generally, the most tender
meat is from muscles which are not used greatly
in movement and which have smaller amounts of
connective tissue. Therefore, meat from suspension
muscles is frequently more tender than meat from
locomotion muscles. The rib and loin primals are
made up of suspension muscles (tender) and are
found along the middle of the animal’s back. The
locomotion muscles are found in the remaining
primals which are usually less tender (chuck, ank,
round, brisket).
WHAT IS A “PRIMAL” CUT?
RIB
CHUCK
SHORT
LOIN
PORTION
LOIN
SIRLOIN
PORTION
FLANK
PLATE
SHANK
BRISKET
ROUND
Knowing the link between relative tenderness and
a cut’s primal, it is sometimes best to choose a
moist-heat cookery method to prepare cuts from
the less tender primals. However, there are recent
innovations in the beef industry resulting in new
cuts, or muscles, from the chuck and the round
offering similar tenderness as many cuts from
the rib and the loin. These newly fabricated cuts
make lean, tender steaks and roasts, thus offering
consumers more variety and quality choices in the
meat case.
Age of the animal can also have an effect on meat
tenderness. For instance, lamb, pork and veal are
marketed at a younger age than beef. Cuts from the
ham (or leg) of pork, comparable in location to a
beef round, tend to be quite tender. A leg of veal
or lamb likewise tends to be tender. However,
shoulder cuts, in general, are less tender.
8
For your protection, follow these safe handling instructions.
immediately or discard.
Safe Handling Instructions
KEEPING MEAT SAFE
Many interventions are in place to assure the safety of
American meat products. However, just as important
as all safety practices implemented during the production
process, is safe handling by the consumer. Educating
consumers is, therefore, a responsibility for all sectors
of the meat industry. Use the information that follows to
respond to consumer questions and raise awareness of
their role in keeping meat safe.
Bacteria, which are found naturally on every surface and
in the air around us, are the major cause of food spoilage
and foodborne illness. Bacteria can double every six hours
at 40ºF and every hour at 50ºF. Muscle tissue of healthy
animals is virtually sterile, so the main way bacteria
invade is during processing, handling and preparation.
Retailers and consumers can minimize the risk of
contracting foodborne illness by practicing safe food
handling and storage.
Another label you will nd on all fresh meat cuts is
“Safe Handling Instructions.” This label provides important
food safety guidelines for handling fresh meat.
9
Use the following USDA guidelines to inform consumers
about safe storage, handling and cooking of fresh meat
products.
THAW LAW
Defrosting meats in the refrigerator prevents bacterial
growth. When the microwave oven is used for defrosting,
the food should be cooked immediately since partial
cooking may occur, and this stage can promote bacterial
growth. Never defrost at room temperature.
THE HEAT IS ON
Adequate cooking destroys most bacteria.
Use the following USDA guidelines
for food-safe internal
cooking temperatures.
Always use a thermometer to
accurately determine doneness temperatures.
10
USDA Recommended Safe
Minimum Internal Temperatures
Steaks & Roasts
145°F
Fish
145°F
Pork
160°F
Ground Beef
160°F
Egg Dishes
160°F
Chicken Breasts
165°F
Whole Poultry
165°F
TACKLING CROSS-CONTAMINATION
Bacteria can spread from one food to another through
cross-contamination. To decrease this risk:
M Keep raw meats, poultry and seafood and their
juices separate from ready-to-eat foods, both in the
refrigerator and during meal preparation.
M Don’t place cooked foods on the same plate that held
raw meats, poultry or seafood.
M Use separate cutting boards for raw animal products
and ready-to-eat foods, such as fruits and vegetables.
M Always wash hands thoroughly in hot, soapy water
before preparing or eating food and after handling raw
meats, poultry and seafood.
M Clean all cooking utensils and countertops that have
come in contact with raw meats, poultry and seafood
with hot, soapy water.
COMMON FOODBORNE PATHOGENS
E. coli O157:H7
is one of hundreds of strains of the
bacterium Escherichia coli. Although most strains of this
bacterium are harmless and live in the intestines of healthy
humans and animals, this particular strain produces a
powerful toxin that can cause illness. Eating food that
has not been cooked sufciently to kill bacteria such as
E. coli O157:H7 can cause severe illness in humans.
Salmonella
is a group of bacteria found in the digestive
track of many animals, including poultry and cattle.
Salmonella can cause illness when ingested in raw
or undercooked eggs, poultry or meats and also can
contaminate other foods.
Listeria monocytogenes
is a bacterium that can be
found throughout the environment, including soil and
water, and also may be carried by humans and animals.
Listeria can cause severe illness, especially in vulnerable
populations, including pregnant women, the elderly and
those with weakened immune systems. Although Listeria
is destroyed by cooking and pasteurization, it can grow
readily at refrigeration temperatures.
11
TODAY’S BEEF IS LEANER
THAN EVER
Beef cattle are the largest of the traditional meat
animals. Therefore, retail cuts of beef are generally
larger than others found in the retail case. While
beef cattle may be marketed as young as nine
months of age, retail cuts typically come from
animals 16 to 22 months old. The distinctive bright,
cherry-red color of beef makes it easy to identify.
In 2005, the Beef Checkoff funded the National
Beef Market Basket Survey to gain knowledge of
the present state of raw beef in retail throughout
the country and to compare the information from
this survey to that shown in USDA’s Nutrient
Database. USDA’s database is the authoritative
food composition database for most foods,
including beef, and is used regularly for research,
to develop food policy and to monitor Americans’
nutrient intake. The Market Basket Study showed
that the retail beef currently available in the meat
case is leaner than ever before. Over the last 20
years, the American beef industry has responded
to consumer desires and is providing signicantly
leaner products primarily through closer fat trim
in the retail case. Now, 29 cuts of beef meet
government guidelines for lean (less than 10 grams
total fat, 4.5 grams or less of saturated fat and less
than 95 milligrams of cholesterol per 3.5 ounce
serving). These cuts represent about 2/3rds of all
fresh beef sales at retail.
29 Cuts of Lean Beef
Eye Round Roast & Steak
Sirloin Tip Side Steak
Top Round Roast & Steak
Bottom Round Roast & Steak
Top Sirloin Steak
Brisket, Flat Half
95% Lean Ground Beef
Round Tip Roast & Steak
Round Steak
Shank Cross Cuts
Chuck Shoulder Pot Roast
Sirloin Tip Center Roast & Steak
Chuck Shoulder Steak
Bottom Round (Western Griller) Steak
Top Loin (Strip) Steak
Shoulder Petite Tender & Medallions
Flank Steak
Shoulder Center (Ranch) Steak
Tri-Tip Roast & Steak
Tenderloin Roast & Steak
T-Bone Steak
12
Nutrition Labeling at the Meat Case
Though some of the nutrient data reecting today’s beef
has been added to USDA’s Nutrient Database, a portion
of the data applies to beef cuts analyzed decades ago and,
as a result, provides an inaccurate picture of beef’s nutrient
contribution to the American diet. Unfortunately, some
of the data fosters the nutrient misperception that beef
has too much fat. In 2007, The Beef Checkoff initiated
collaborations with three universities and USDA’s
Agricultural Research Service to update the database
with new information for today’s more closely trimmed
and leaner cuts. In addition, the Uniform Retail Meat
Identity Standards (URMIS) numbers for 190 beef cuts
have been added to facilitate the identication of cuts for
retailers. To support nutrition labeling at the fresh meat
case, retailers are able to access the database, as well
as a special retailers’ data table, and be condent they
are providing their customers with the most accurate
information available.
Beef’s Nutrient-Rich Profile
Beef is a naturally nutrient-rich powerhouse. Just one
3-ounce serving of beef is an “excellent” source of ve
essential nutrients: protein, zinc, vitamin B
12
, selenium
and phosphorus. And it’s a “good” source of niacin, cho-
line, vitamin B
6
, iron and riboavin.
13
A 3-ounce serving of lean beef (179 calories) contributes
less than 10 percent of calories to a 2,000-calorie diet,
yet it supplies more than 10 percent of the Daily Value for:
Choose Yo ur Calories
by the Company They Keep
U.S. Department of Agriculture, Agricultural Research Service, 2008. USDA Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory homepage
www.nal.usda.gov/fnic/foodcomp
*A 3-ounce serving of lean beef provides approximately18 % of the highest adequate intake for choline (550mg).
Dietary Reference Intakes, Institute of Medicine of the National Academies, National Academies Press, Washington, DC, 2006.
Guidance for Industry, A Food Labeling Guide. U.S. Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition, April 2008.
http://www.cfsan.fda.gov/~dms/2lg-toc.html
Beef is an Excellent
Source of these
nutrients
51%
38%
37%
26%
20%
17%
15%
14%
PROTEIN
ZINC
B
12
SELENIUM
PHOSPHORUS
18%
CHOLINE*
NIACIN
B
6
IRON
12%
RIBOFLAVIN
Beef is a Good
Source of these
nutrients
BEEF VALUE CUTS
Beef checkoff-funded Muscle Proling research was
initiated in the late 1990s with the goal of improving
the then declining value of the beef chuck and round
in relation to middle meat cuts. This in-depth research
identied several “diamonds in the rough,” or individual
muscles that were often overlooked but perform very
well individually as value-added cuts. The line consists of
steaks and roasts that help meat processors, manufacturers,
retailers, foodservice operators and cattle producers
improve overall protability while supplying more options
to their customers. They allow consumers to enjoy more
great tasting steaks and roasts that are easy to prepare and
often moderately priced. Several of these cuts have grown
in popularity and are now being manufactured throughout
the United States and sold through retail and foodservice
outlets. All of the cuts listed below have been launched to
the industry. Several more cuts from the round are in the
development process.
Chuck Roll Value-Added Cuts:
Beef Chuck Eye Roast Boneless (America’s Beef Roast)
Beef Chuck Eye Country Style Ribs Boneless
Beef Chuck Eye Steak Boneless (Delmonico Steak)
Beef Chuck Under Blade Center Steak Boneless
(Denver Cut)
Beef Chuck Under Blade Flat Boneless (Sierra Cut)
Shoulder Clod Value-Added Cuts:
Beef Shoulder Top Blade Steak Boneless (Flat Iron)
Beef Shoulder Petite Tender Boneless
Beef Shoulder Center Steak Boneless (Ranch Steak)
Round Value-Added Cuts:
Beef Bottom Round Steak Boneless (Western Griller)
Beef Bottom Round Rump Steak Boneless (Western Tip)
Beef Round Sirloin Tip Side Steak and Roast
Beef Round Sirloin Tip Center Steak and Roast
For more info on Beef Value Cuts, visit the Beef Checkoff
Web site for new beef and veal product development at
www.beennovationsgroup.com
.
14
BEEF ALTERNATIVE MERCHANDISING
In recent years, larger beef subprimals, when traditionally
fabricated, have often resulted in oversized cuts that do
not meet the needs of the marketplace. The Beef Alterna-
tive Merchandising (BAM) program was developed to
respond to the retailer’s need to merchandise smaller por-
tions from these larger subprimals. In addition, today’s
consumers make food choices based on both taste and
nutrition,
and portion size can be an important consideration.
BAM is a merchandising program featuring two steaks,
portioned into healthful 4- to 6-ounce sizes; the petite
roasts are prepared in quick-to-cook 1
1
/2- to 2
1
/2-pound
sizes. With these versatile new cuts, BAM will help
and give customers leaner, healthful beef selections.
15
Traditional BAM Option
Beef Loin,
Beef Top Sirloin Filet
Top Sirloin Butt
Beef Top Sirloin Cap Steaks
Beef Top Sirloin Petite Roast
Beef Top Loin
Beef Top Loin Filet
Beef Top Loin Petite Roast
Beef Rib,
Beef Ribeye Filet
Ribeye, Lip On
Beef Ribeye Cap Steak
Beef Ribeye Petite Roast
For cutting demos of the new BAM cuts, go to
www.beef-
retail.org
and click on
Beef Alternative Merchandising
(BAM) under the Product Information tab on the menu bar.
BEEF INSPECTION, GRADING
& CERTIFICATION
Beef Inspection
Meat production is the most
highly regulated segment of the
food industry. All meat sold
must, by law, be inspected for
wholesomeness. While the USDA’s
Food Safety and Inspection Service
develops rules and regulations for the
production of safe foods, the beef industry
also takes responsibility for producing the safest
product possible. Food safety begins with the cattle
producer. The commitment continues through the
and ends with the consumer.
Beef Grading
Unlike mandatory inspection, beef quality and yield
grading is voluntary and paid for by meat packers and,
ultimately, consumers. Grading sets standards of quality
and yield used in the buying and selling of beef.
The meat grading program is administered by the USDA.
Quality grades indicate palatability, tenderness, juiciness
the wholesale level to indicate which carcasses will
provide the most edible beef. Both quality and yield
grades are determined by measuring and assessing
carcass characteristics.
The eight USDA quality grades are –
Prime, Choice, Select, Standard,
Commercial, Utility, Cutter, Canner.
maturity and marbling are the factors
that determine quality grades. A high
amount of marbling is desirable.
The top three quality grades (Prime,
Choice and Select) are the ones most
familiar to consumers. Prime is typically
sold to restaurants, although some
specialty markets may carry it.
Choice is the most widely available
grade in the market followed by Select.
16
with “A” indicating carcasses from the youngest animals.
Maturity is one of the most important quality factors since
meat from older animals is typically less tender. Mature
cattle carcasses (about 42 months or older) are typically
not graded. Maturity is determined by examining the
bone ossification.
used to determine yield grades of carcasses are amount
of external fat, carcass weight and ribeye size. The lower
the grade number the higher the yield of boneless, closely
trimmed retail cuts (cutability).
Instrument Grading
For many years, the beef industry has been working
towards an instrument quality and yield grade system
to augment grading of beef carcasses. Instruments that
assist in applying yield grades to beef carcasses have
been approved and are in place across the country.
Recently, the USDA has approved grading instruments
To ensure a seamless and transparent transition into
technology-augmented beef grading, the Department of
Agriculture (USDA), Agricultural Marketing Service (AMS),
Livestock and Seed Program conducted a pilot test to
align instrument technology outputs with the grades
assigned by the USDA graders. This approach logically
ensures that the transition to instrument-augmented
grading results in enhanced accuracy and precision
of grade application.
17
Beef Chuck Arm Pot Roast and Steak*
R
Contains round arm bone and may contain cross
sections of rib bones. Includes several muscles
that vary in size and are separated by connective
tissue. Steak cut thinner than roast, usually about
1
/2 inch thick.
URMIS # Select Choice
Bone-In Roast 1048 1863
Bone-In Steak 1050 1865
Roast sometimes referred to as:
Arm Chuck Roast, Chuck Round Bone Cut,
Round Bone Pot Roast, Round Bone Roast
Steak sometimes referred to as:
Arm Swiss Steak, Chuck Steak for Swissing,
Round Bone Steak, Round Bone Swiss Steak
Braise, Cook in Liquid
Beef Chuck Arm Pot Roast and Steak Boneless*
R
Same as Arm Pot Roast except arm bone and rib
bones removed.
URMIS # Select Choice
Boneless Roast 1049 1864
Boneless Steak 1056 1871
Roast sometimes referred to as:
Chuck Arm Roast, Cross Rib Roast,
Shoulder Clod Roast
Steak sometimes referred to as:
Boneless Round Bone Steak, Boneless Swiss
Steak, Cross Rib Steak, Shoulder Clod Steak
Braise, Cook in Liquid
Beef Shoulder Center Steak Boneless (Ranch Steak)*
The largest of the ve muscles in the shoulder
clod cut into 1-inch thick steaks across the grain.
All connective tissue removed.
URMIS # Select Choice
Boneless 1162 1977
Grill, Skillet, Broil
Beef Shoulder Petite Tender Boneless*
Single muscle (teres major) resting on top of the
shoulder clod. Can be cut as roast or medallions.
URMIS # Select Choice
Roast 1030 1845
Medallions 1164 1979
Roast: Roast to
Medium Rare, Grill;
Medallions: Skillet
* Less than 10 grams total fat, 4.5 grams or less of saturated fat and
less than 95 milligrams of cholesterol per 3.5 ounce serving, cooked, visible fat trimmed
R
Use of term “pot” optional
18
Beef Short Ribs
Short ribs are cut lengthwise between the ribs
and contain rib bones. Boneless Short Ribs are
Short Ribs with bones removed. Flanken Style
Ribs are cut across the ribs and are usually cut
thinner than Short Ribs.
URMIS # Select Choice
Beef Chuck Short Ribs Bone-In 1124 1939
Beef Chuck Short Ribs Boneless 1127 1942
Beef Rib Short Ribs Bone-In 1259 2074
Beef Rib Short Ribs Boneless 1265 2080
Beef Chuck Flanken Style Rib
Bone-In 1107 1922
Short Ribs Boneless sometimes referred to as:
Boneless Braising Ribs, Boneless Beef Short Ribs
Flanken Style Ribs Bone-In sometimes referred to as:
Barbecue Ribs, Braising Ribs, Flanken Short Ribs, Kosher Ribs
Braise, Cook in Liquid
Beef Chuck Blade Roast and Steak
Contains blade bone, backbone, rib bone
and a variety of muscles. Roast usually cut
about 2 inches thick and steaks cut thinner.
URMIS # Select Choice
Bone-In Roast 1064 1879
Bone-In Steak 1066 1881
Roast sometimes referred to as:
Chuck Roast Blade Cut, Chuck Roast 1st Cut
Steak sometimes referred to as:
Chuck Steak Blade Cut, Chuck Steak 1st Cut
Braise, Broil,**
Cook in Liquid
Beef Chuck 7-Bone Pot Roast and Steak
R
Cut from center of the blade portion of the chuck.
Identied by the 7-shaped blade bone. Contains
backbone, rib bone, and a variety of muscles.
Steak cut thinner, usually about 1 inch thick.
URMIS # Select Choice
Bone-In Roast 1033 1848
Bone-In Steak 1035 1850
Roast sometimes referred to as:
Center Cut Pot Roast, Chuck Roast Center Cut,
7-Bone Roast
Steak sometimes referred to as:
Center Chuck Steak, Chuck Steak Center Cut
Braise, Broil,**
Cook in Liquid
Beef Chuck Under Blade Pot Roast and Steak Boneless
R
Bones removed from Under Blade Pot Roast,
leaving chuck eye and several other muscles.
Steak cut thinner, usually about 1 inch thick.
URMIS # Select Choice
Boneless Roast 1151 1966
Boneless Steak 1158 1973
Roast sometimes referred to as:
Boneless Roast Bottom Chuck,
Boneless California Roast, Inside Chuck Roast
Steak sometimes referred to as:
Boneless Chuck Steak,
Boneless Bottom Chuck Steak,
Chuck Fillet Steak, Boneless Under Cut Steak
Braise, Cook in Liquid
R
Use of term “pot” optional
19
**Marinate before cooking
**Marinate before cooking
Beef Chuck Under Blade Center Steak Boneless (Denver Cut)
Largest, single muscle from the Under Blade with
all fat and connective tissue removed from the
outside. Steaks cut across the grain, usually about
3
/4 inch thick.
URMIS # Select Choice
Boneless 1098 1913
Grill, Pan-broil, Broil
Beef Chuck Under Blade Flat Boneless (Sierra Cut)
Single, at muscle that lies on top of the Under
Blade with all fat and connective tissue removed
from outside. Similar in size and shape to a
Flank Steak.
URMIS # Select Choice
Boneless 1097 1912
**Marinate before cooking
Braise,** Grill,** Broil**
Beef Chuck Mock Tender Roast and Steak Boneless*
Braise, Cook in Liquid
Beef Shoulder Top Blade Steak Boneless
Top Blade Roast cut into full oval-shaped steaks
with all natural internal connective tissue intact.
URMIS # Select Choice
Boneless 1144 1959
Sometimes referred to as: Book Steak,
Butler Steak, Lifter Steak, Petite Steak,
Boneless Top Chuck Steak
Grill, Broil, Pan-fry,
Stir-fry, Pan-broil, Braise,
Cook in Liquid
* Less than 10 grams total fat, 4.5 grams or less of saturated fat and
less than 95 milligrams of cholesterol per 3.5 ounce serving, cooked, visible fat trimmed
20
Boneless cut removed from above the ridge of the
blade bone. Consists of a single tapering muscle
with minimal fat covering. Steak cut 1 inch or
less thick.
URMIS # Select Choice
Boneless Roast 1115 1930
Boneless Steak 1116 1931
Roast sometimes referred to as:
Chuck Eye, Chuck Fillet, Medallion Pot Roast,
Scotch Tender
Steak sometimes referred to as:
Chuck Eye Steak, Chuck Fillet Steak,
Chuck Tender Steak, Fish Steak
Beef Shoulder Top Blade Steak Boneless (Flat Iron)
Same muscle structure as Top Blade Steaks
but cut into a llet with all natural internal
connective tissue removed. Can be left whole
or cut into portions.
URMIS # Select Choice
Boneless 1166 1981
Grill, Skillet
Beef Chuck Eye Roast Boneless
Boneless cut containing inside muscles of
the blade portion of the chuck. The larger,
oval-shaped muscle is a continuation of the
ribeye muscle from the rib.
URMIS # Select Choice
Boneless 1095 1910
Sometimes referred to as: Boneless Chuck Roll,
Boneless Chuck Fillet, Inside Chuck Roll,
America’s Beef Roast
Roast, Braise,
Cook in Liquid
Beef Chuck Eye Steak Boneless
Same muscle structure as the Chuck Eye Roast,
but cut into steaks, usually about 1 inch thick.
URMIS # Select Choice
Boneless 1102 1917
Sometimes referred to as:
Boneless Chuck Fillet Steak,
Boneless Steak Bottom Chuck,
Boneless Chuck Slices, Delmonico Steak
Grill, Broil,
Pan-fry, Pan-broil
Beef Chuck Eye Country-Style Ribs Boneless
Same muscle structure as the Chuck Eye Steaks
but cut into strips by splitting 1
1
/4- to 1
1
/2-inch
thick pieces lengthwise.
URMIS # Select Choice
Boneless 1096 1911
Braise, Braise
and nish on grill
21
Beef Shank Cross Cuts Bone-In and Boneless*
Cut from the hindshank or foreshank,
perpendicular to the bone. Usually 1 to
2
1
/2 inches thick. Boneless version has shank
bone removed.
URMIS # Select Choice
Bone-In 1636 2451
Boneless 1639 2454
Bone-In sometimes referred to as:
Center Beef Shanks,
Fore Shanks for Soup, Bone-In
Boneless sometimes referred to as:
Boneless Beef Shanks,
Boneless Fore Shanks for Soup
Braise, Cook in Liquid
Beef Brisket Whole Boneless
Cut from the breast section between foreshank
and plate. Contains layers of fat, but no bones.
URMIS # Select Choice
Boneless 1615 2430
Sometimes referred to as: Fresh Beef Brisket,
Whole Brisket, Boneless Brisket
Braise, Cook in Liquid
Beef Brisket Point Half Boneless
Forward portion of the Whole Brisket, tapering to
a point. Contains layers of fat and lean.
URMIS # Select Choice
Boneless 1628 2443
Sometimes referred to as: Brisket Front Cut,
Brisket Point Cut, Brisket Thick Cut,
Brisket Nose Cut
Braise, Cook in Liquid
Beef Brisket Flat Half Boneless*
Rear portion of the Whole Brisket with sides
nearly parallel.
URMIS # Select Choice
Boneless 1623 2438
Sometimes referred to as: Brisket First Cut,
Brisket Flat Cut, Brisket Thin Cut
Braise, Cook in Liquid
* Less than 10 grams total fat, 4.5 grams or less of saturated fat and
less than 95 milligrams of cholesterol per 3.5 ounce serving, cooked, visible fat trimmed
22
Beef Plate Skirt Steak Boneless
The “skirt” is the diaphragm muscle, an elon-
gated muscle. Can be inside or outside skirt.
URMIS # Select Choice
Boneless 1607 2422
Sometimes referred to as: Inner Skirt Steak,
Inside Skirt Steak, Outside Skirt Steak,
Philadelphia Steak, Fajitas Meat
**Marinate before cooking
Braise, Grill, Broil,**
Pan-fry,** Pan-broil**
Beef Flank Steak*
Boneless, at, oval-shaped cut containing
elongated muscle bers and very little fat.
Surface may be scored.
URMIS # Select Choice
Boneless 1584 2399
Sometimes referred to as: Flank Steak,
London Broil, Jiffy Steak
**Marinate before cooking
Grill,** Broil,**
Stir-fry,** Braise
Beef Ribeye Roast Lip-On Bone-In
Cut from the rib and contains ribs. Contains large
ribeye muscle and smaller surrounding muscles.
URMIS # Select Choice
Bone-In 1193 2008
(Consult the URMIS Guide for a complete list of all Rib Roast
URMIS numbers)
Roast, Grill (indirect heat)
Beef Ribeye Steak Lip-On Bone-In
Same muscle structure as Rib Roast, usually cut
about 1 inch thick.
URMIS # Select Choice
Bone-In 1197 2012
(Consult the URMIS Guide for a complete list of all Rib Steak
URMIS numbers)
Grill, Broil,
Pan-fry, Pan-broil
* Less than 10 grams total fat, 4.5 grams or less of saturated fat and
less than 95 milligrams of cholesterol per 3.5 ounce serving, cooked, visible fat trimmed
23
Beef Ribeye Roast Boneless
Boneless roast from the rib. Primary muscle is the
large center muscle (ribeye) of the rib.
URMIS # Select Choice
Boneless 1192 2007
Sometimes referred to as:
Delmonico Roast, Roll Roast
Roast, Grill (indirect heat)
Beef Ribeye Steak Boneless
Cut from the Ribeye Roast, across the grain,
with little or no fat cover.
URMIS # Select Choice
Boneless 1209 2024
Sometimes referred to as:
Delmonico Steak, Fillet Steak, Spencer Steak,
Beauty Steak
Grill, Broil,
Pan-fry, Pan-broil
Beef Ribeye Filet Boneless (BAM)
Primary muscle is the large center muscle (ribeye)
of the rib cut lengthwise and sliced into 1- to
1
1
/2-inch thick steaks.
URMIS # Select Choice
Boneless 1253 2068
Grill, Broil,
Pan-fry, Pan-broil
Beef Ribeye Petite Roast Boneless (BAM)
Primary muscle is the large center muscle (ribeye)
of the rib cut lengthwise as a roast.
URMIS # Select Choice
Boneless 1250 2065
Roast, Grill (indirect heat)
Beef Ribeye Cap Steak Boneless (BAM)
Large muscle (cap) from the ribeye left whole or
cut into steaks.
URMIS # Select Choice
Boneless 1254 2069
Grill, Boil, Pan-fry,
Pan-broil, Roast
24
Beef Loin T-Bone Steak*
Contains the T-shaped bone and the top loin and
tenderloin muscles. Tenderloin muscle measures
between
1
/4 and
1
/2 inch across the center of
the tenderloin.
URMIS # Select Choice
Bone-In 1369 2184
Tail-Off 1376 2191
Grill, Broil,
Pan-fry, Pan-broil
Beef Loin Porterhouse Steak
Similar to the T-Bone Steak, but with the
tenderloin muscle at least 1
1
/4 inches
measured across the center of the tenderloin.
URMIS # Select Choice
Bone-In 1330 2145
Tail-Off 1337 2152
Grill, Broil,
Pan-fry, Pan-broil
Beef Top Loin Steak
†
*
Contains top loin muscle with bone intact and
tenderloin removed.
URMIS # Select Choice
Bone-In 1398 2213
Sometimes referred to as: Shell Steak,
Strip Steak, Club Steak, Chip Club Steak,
Country Club Steak, Sirloin Strip Steak,
Delmonico Steak
†
May be labeled as Beef Loin Strip Steak
Grill, Broil,
Pan-fry, Pan-broil
Beef Top Loin Steak Boneless
†
*
Same as Top Loin Steak, but with bones removed.
URMIS # Select Choice
Boneless 1404 2219
Sometimes referred to as: Strip Steak,
Kansas City Steak, New York Strip Steak,
Veiny Steak, Hotel Style Steak,
Ambassador Steak, Boneless Club Steak
†
May be labeled as Beef Loin Strip Steak
Grill, Broil,
Pan-fry, Pan-broil
Beef Top Loin Filet Boneless (BAM)
Contains top loin muscle split lengthwise and cut
into 1- to 1
1
/2-inch thick steaks.
URMIS # Select Choice
Boneless 1322 2137
Grill, Broil,
Pan-fry, Pan-broil
* Less than 10 grams total fat, 4.5 grams or less of saturated fat and
less than 95 milligrams of cholesterol per 3.5 ounce serving, cooked, visible fat trimmed
25
Beef Top Loin Petite Roast Boneless (BAM)*
Contains top loin muscle split lengthwise and left
as a roast.
URMIS # Select Choice
Boneless 1320 2135
Roast, Grill (indirect heat)
Beef Loin Top Sirloin Steak Boneless*
Cut from top sirloin section with bones and
tenderloin removed.
URMIS # Select Choice
Boneless 1422 2237
Sometimes referred to as:
Boneless Sirloin Butt Steak,
Top Sirloin Butt Center Cut Steak
Grill, Broil,
Pan-broil, Stir-fry
Beef Loin Top Sirloin Filet Boneless (BAM)*
Cut from top sirloin section. Cap removed, center
cut, and cut into 2 or 3 sections used to produce
1- to 1
1
/2-inch thick steaks.
URMIS # Select Choice
Boneless 1323 2138
Grill, Broil, Pan-broil
Beef Loin Top Sirloin Cap Steak Boneless (BAM)*
Top sirloin cap cut across the grain into
1- to 1
1
/2-inch thick steaks.
URMIS # Select Choice
Boneless 1421 2236
Grill, Broil, Pan-broil
Beef Loin Tri-Tip Roast Boneless*
Single muscle removed from the bottom portion
of the sirloin.
URMIS # Select Choice
Boneless 1429 2244
Roast, Grill
* Less than 10 grams total fat, 4.5 grams or less of saturated fat and
less than 95 milligrams of cholesterol per 3.5 ounce serving, cooked, visible fat trimmed
26
Beef Loin Tri-Tip Steak Boneless*
Same muscle structure as Tri-Tip Roast, usually
cut about 1 inch thick.
URMIS # Select Choice
Boneless 1430 2245
Sometimes referred to as: Triangle Steak
Grill
Beef Loin Tenderloin Roast Boneless*
Cut from the tenderloin muscle. May taper from
one end to the other, very little fat.
URMIS # Select Choice
Boneless 1386 2201
Sometimes referred to as: Filet Mignon Roast,
Chateaubriand, Full Tenderloin Roast
Roast, Grill
Beef Loin Tenderloin Steak
†
*
Cut from the Tenderloin Roast. May vary in
thickness from 1 to 2 inches.
URMIS # Select Choice
Boneless 1388 2203
Sometimes referred to as: Filet Mignon,
Fillet de Boeuf, Tender Steak, Fillet Steak
†
May be labeled as Beef Loin Filet Mignon
Grill, Broil, Pan-fry,
Pan-broil, Stir-fry
Beef Round Steak Boneless
††
*
Lean cut containing three major round muscles:
top, bottom and eye.
URMIS # Select Choice
Boneless 1501 2316
††
This cut does not contain any part of the Tip or Rump.
Braise, Cook in Liquid
Beef Top Round Roast and Steak*
Boneless steak containing the top (inside) muscle
of the round. Usually cut 1 inch thick or less.
Same muscle can be cut thicker as a roast.
URMIS # Select Choice
Boneless Roast 1551 2366
Boneless Steak 1553 2368
**Marinate before cooking
Steak: Grill,** Broil,**
Pan-fry,** Pan-broil,**
Stir-fry,**
Roast: Roast,** Grill**
(indirect heat)
* Less than 10 grams total fat, 4.5 grams or less of saturated fat and
less than 95 milligrams of cholesterol per 3.5 ounce serving, cooked, visible fat trimmed
27
Beef Bottom Round Rump Roast Boneless
Cut from the sirloin end of the bottom
(outside) round.
URMIS # Select Choice
Boneless 1465 2280
Sometimes referred to as: Round Tip Roast,
Back of Rump Roast
†
Cook to medium rare (145°) doneness
Braise, Cook in Liquid,
Roast
†
Beef Bottom Round Rump Steak Boneless (Western Tip)
Sirloin/rump end (4 to 5 inches) separated from
the bottom round at.
3
/4- to 1-inch thick steaks
cut across the grain.
URMIS # Select Choice
Boneless 1269 2084
Grill, Skillet
Beef Bottom Round Roast Boneless*
Thick, irregular-shaped cut from the bottom
(outside) section of the round.
URMIS # Select Choice
Boneless 1464 2279
Sometimes referred to as: Round Roast,
Bottom Round Pot Roast,
Bottom Round Oven Roast
†
Cook to medium rare (145°) doneness
Braise, Cook in Liquid,
Roast
†
Beef Bottom Round Steak Boneless*
Same muscle structure as Bottom Round Roast,
but cut into thin steaks, often
1
/2 inch thick.
URMIS # Select Choice
Boneless 1466 2281
Braise, Cook in Liquid
Beef Bottom Round Steak Boneless (Western Griller)*
3
/4- to 1-inch thick steaks cut lengthwise across
the grain of the bottom round at (at triangle or
ishiatic head removed).
URMIS # Select Choice
Boneless 1462 2277
**Marinate before cooking
Grill,** Broil,** Skillet**
* Less than 10 grams total fat, 4.5 grams or less of saturated fat and
less than 95 milligrams of cholesterol per 3.5 ounce serving, cooked, visible fat trimmed
28
Beef Eye of Round Roast Boneless*
Cut from the eye of round muscle, which is
separated from the bottom round.
URMIS # Select Choice
Boneless 1480 2295
Sometimes referred to as: Round Eye Pot Roast
†
Cook to medium rare (145°) doneness
Roast,
†
Braise,
Cook in Liquid
Beef Eye of Round Steak Boneless*
Same muscle structure as the Eye of Round Roast.
Usually cut less than 1 inch thick.
URMIS # Select Choice
Boneless 1481 2296
**Marinate before cooking
Grill,** Pan-broil,**
Pan-fry,** Braise,
Cook in Liquid
Beef Round Tip Roast Cap-Off Boneless*
Wedge-shaped cut from the thin side of the round
with “cap” muscle removed.
URMIS # Select Choice
Boneless 1526 2341
Sometimes referred to as: Ball Tip Roast,
Cap Off Roast, Beef Sirloin Tip Roast,
Knuckle Peeled
†
Cook to medium rare (145°) doneness
Roast,
†
Grill (indirect heat),
Braise, Cook in Liquid
Beef Round Tip Steak Cap-Off Boneless*
Same muscle structure as Tip Roast (cap off),
but cut into 1-inch thick steaks.
URMIS # Select Choice
Boneless 1535 2350
Sometimes referred to as: Ball Tip Steak,
Trimmed Tip Steak, Knuckle Steak, Peeled
**Marinate before cooking
Grill,** Broil,** Pan-broil,**
Pan-fry,** Stir-fry**
Beef Cubed Steak
Square or rectangular-shaped. Cubed effect made
by machine that tenderizes mechanically. May
be made from several lean sections.
URMIS # Select Choice
Boneless 1709 2524
Pan-broil, Pan-fry, Braise
* Less than 10 grams total fat, 4.5 grams or less of saturated fat and
less than 95 milligrams of cholesterol per 3.5 ounce serving, cooked, visible fat trimmed
29
Beef Cubes for Kabobs
Lean pieces of beef cut into uniform cubes,
usually 1 to 1
1
/2 inches in size. Contain little fat.
URMIS # Select Choice
Boneless 1724 2539
**Marinate before cooking
Broil,** Grill**
Beef for Stir-Fry
Lean pieces of beef cut into
1
/4-inch strips.
URMIS # Select Choice
Boneless 1731 2546
Stir-fry
Beef for Stew
May be cut from several lean sections. Pieces
may contain varying amounts of fat, usually cut
into 1- to 1
1
/2-inch cubes.
URMIS # Select Choice
Boneless 1727 2542
Boneless Lean 1730 2545
Boneless Cubed 1005 1820
Braise, Cook in Liquid
Ground Beef
Ground beef is made by mechanically grinding
lean meat and/or trimmings from several larger
cuts. Usually merchandised based upon its
composition (% lean, % fat, etc.).
Available case-ready or consult URMIS Guide for
complete listing of store-grind numbers.
Grill, Broil, Pan-broil,
Pan-fry, Roast
30
WHETHER AT HOME OR WHILE
CELEBRATING A SPECIAL OCCASION
IN A FINE RESTAURANT
Veal is ne-grained and velvety in texture
with a light pink color. Because veal comes
from younger animals, it is naturally both lean
and tender. However, it can be prepared using a
variety of moist- and dry-heat cookery methods,
giving veal a wide range of versatility. Retail cuts
of veal are similar to beef, only smaller in size and
lighter in color. Veal cuts also have little outside
fat or internal marbling.
Today’s veal calves are raised on specially
formulated diets, usually based on milk and
milk by-products. Calves are typically raised
on small family farms and receive a great deal
of individual attention.
Produced primarily from calves ranging in age
from four to ve months old, veal is limited in sup-
ply, and consequently, some cuts may be more
expensive per pound relative to other protein
choices. However, innovative retailers package
veal to t today’s lifestyles – in smaller packages
where cost per serving can be more easily
determined. Also, many cuts of veal are lower
in price and can be economical choices for
the home.
While veal enjoys popularity in many parts of
the United States, it is somewhat “regional” in
availability, nding its greatest presence in larger
metropolitan areas, such as Chicago, Philadelphia
and New York City. It also is readily available on
the West Coast and in Florida.
VEAL, A UNIQUE FOOD THAT
BRINGS ELEGANCE TO DINING
31
Veal Shoulder Arm Roast
Contains arm bone and rib bones. Includes a
variety of muscles from the shoulder.
URMIS # Select Choice
2639 2779
Roast, Braise
Veal Shoulder Arm Steak
Same muscle structure as Arm Roast,
but cut thinner, usually
3
/4 to 1 inch thick.
URMIS # Select Choice
2641 2781
*Marinate before cooking
Braise, Grill,* Broil,*
Pan-fry,* Pan-broil*
Veal Shoulder Arm Steak Boneless
Same muscles structure and thickness as
Arm Steak but with bones removed.
URMIS # Select Choice
2642 2782
*Marinate before cooking
Braise, Grill,* Broil,*
Pan-fry,* Pan-broil*
Veal Shoulder Blade Roast
Contains blade bone, ribs and backbone and a
variety of muscles.
URMIS # Select Choice
2644 2784
Roast, Braise
Veal Shoulder Blade Roast Boneless
Similar muscle structure as Blade Roast but with
blade bone, ribs and muscles lying above the
blade bone removed.
URMIS # Select Choice
2645 2785
Roast, Braise
32
Veal Shoulder Blade Steak
Similar muscle structure as Blade Roast
but cut thinner, usually
3
/4 to 1 inch thick.
URMIS # Select Choice
2646 2786
*Marinate before cooking
Braise, Grill,* Broil,*
Pan-fry,* Pan-broil*
Veal Breast
Cut from the breast section. Contains ribs, breast
bone and thin, at muscles. May be “pocketed”
for stufng.
URMIS # Select Choice
2728 2868
Braise, Cook in Liquid
Veal Breast Riblets
Long, narrow cuts from the breast section
containing rib bones and thin, at muscles.
Some fat is found between muscles.
URMIS # Select Choice
2731 2871
Braise, Cook in Liquid
Veal Shank Cross Cuts
Cut from hindshank or foreshank, perpendicular
to the bone, usually 1
1
/2 to 2 inches thick.
URMIS # Select Choice
2734 2874
Braise, Cook in Liquid
Veal Rib Roast
Contains ribeye and other small muscles,
ribs and part of the chine bone.
URMIS # Select Choice
2656 2796
Roast
33
Veal Rib Chop
Same muscle structure as Rib Roast
but cut thinner, usually 1 to 1
1
/2 inches thick.
URMIS # Select Choice
2659 2799
Grill, Broil,
Pan-fry, Pan-broil
Veal Rib Crown Roast
Cut is made from two rib sections with chine
bone removed. The rib ends are “Frenched,”
and the two sections tied, rib-side out, to form a
“crown” shape.
URMIS # Select Choice
2658 2798
Roast
Veal Loin Chop
Contains “T-Bone,” top loin and tenderloin
muscles. Similar in appearance to Beef T-Bone
and Porterhouse Steaks, but smaller in size and
lighter in muscle color.
URMIS # Select Choice
2669 2809
Grill, Broil,
Pan-fry, Pan-broil
Veal Top Loin Chop
Similar to Loin Chop but with tenderloin
muscles and part of the chine bone removed.
URMIS # Select Choice
2670 2810
Grill, Broil,
Pan-fry, Pan-broil
Veal Top Loin Chop Boneless
Same muscle structure as Top Loin Chop
but with bones removed.
URMIS # Select Choice
2671 2811
Grill, Broil,
Pan-fry, Pan-broil
34
Veal Loin Tenderloin Steak
Cut across the grain from the tenderloin muscle,
usually 1 to 1
1
/2 inches thick.
URMIS # Select Choice
2674 2814
Pan-fry, Stir-fry, Broil,
Grill, Pan-broil
Veal Leg Sirloin Steak
Contains portion of backbone and hip bone.
Size and shape of muscles and bones vary with
each steak.
URMIS # Select Choice
2699 2839
Grill, Broil, Pan-fry,
Stir-fry, Pan-broil
Veal Leg Sirloin Steak Boneless
Similar muscle structure to Sirloin Steak
but with all bones removed.
URMIS # Select Choice
2700 2840
Grill, Broil, Pan-fry,
Stir-fry, Pan-broil
Veal Leg Round Steak
Cut from center of leg. Contains top, bottom,
eye and tip muscles and a cross section of the
round leg bone.
URMIS # Select Choice
2688 2828
Braise
Veal Leg Top Round Steak
The top muscle from the leg, usually cut
about
3
/4 inch thick.
URMIS # Select Choice
2705 2845
*Marinate before cooking
Braise, Grill,* Pan-fry,*
Pan-broil,* Broil*
35
Veal Leg Bottom Steak
The bottom muscle from the leg, usually cut
about
3
/4 inch thick.
URMIS # Select Choice
2707 2847
Braise
Veal Leg Tip Steak
The tip muscles from the leg, usually cut
about
3
/4 inch thick.
URMIS # Select Choice
2709 2849
Braise
Veal Cubed Steak
Can be made from any boneless,
lean cut. Cubed effect made by machine
that tenderizes mechanically.
URMIS # Select Choice
2736 2876
Pan-fry, Pan-broil, Braise
Veal Cutlet
Thin, boneless slices, usually from the leg.
URMIS # Select Choice
2652 2792
Pan-fry, Stir-fry, Pan-broil
Veal for Stew
Pieces from lean muscle sections, cut into
1- to 1
1
/2-inch cubes. Usually from the leg
and shoulder.
URMIS # Select Choice
2742 2882
Braise, Cook in Liquid
36
JUICY AND FLAVORFUL BUT
WITH MUCH LOWER FAT CONTENT
AND CALORIES
The pork sold today comes from improved hogs
that have been selected and bred to produce leaner
cuts of meat. These hogs are marketed when they
are ve to six months old.
Pork may be purchased in many forms – fresh
(whole muscle or ground), seasoned, marinated,
pre-cooked, cooked, cured and smoked, canned,
frozen or frozen entrees. About 35 percent of the
pork is sold as fresh; the remaining 65 percent is
cured or is used in manufactured meat products,
such as sausage. The color of pork ranges from the
reddish-pink of fresh pork to the delicate rose color
of cured pork.
Pork sold today is younger, leaner meat than it
used to be, and therefore, it is naturally tender. It
can be prepared by dry-heat cooking such as broil-
ing and roasting. Fresh pork should be cooked
to an interior doneness temperature of 160°F for
maximum avor and juiciness. Medium doneness
assures a tender, juicy pork product. A slight hint of
pink in the
center of a correctly cooked pork roast or chop
may be seen, but the juices will run clear. Roasts
can be removed from the oven at an internal
temperature of 150 to 155°F, as the temperature
will rise slightly upon standing.
The two types of cured-and-smoked pork cuts are
“fully cooked” and “cook-before-eating.” The label
on the wrapped meat should clearly indicate what
type it is although most ham products sold today
are fully cooked. Fully cooked hams do not require
further heating unless you want to serve them hot.
The label “ham, water added,” appears on many
types of ham. Hams labeled as such have been
pumped with a curing solution and then smoked.
If enough moisture does not evaporate during the
smoking process to reduce the ham to its original
fresh weight, the ham is labeled “water added.”
NEW, LEAN PORK
37
Pork Shoulder Arm Picnic
Contains arm bone, shank bone, portion of blade
bone and a variety of muscles. Shank and part of
shoulder covered with skin.
URMIS # 3655
Roast, Braise
Pork Shoulder Arm Roast
Cut from Arm Picnic. Shank removed, leaving
round arm bone and a variety of muscles.
URMIS # 3172
Roast, Braise
Pork Shoulder Arm Steak
Same muscle and bone structure as Arm Roast
but cut about
3
/4 inch thick.
URMIS # 3174
Braise, Pan-fry, Pan-broil,
Grill, Broil
Pork Shoulder Blade Boston Roast
Contains blade bone, exposed on two sides of the
cut. Includes a variety of muscles.
URMIS # 3184
Roast, Braise
Pork Shoulder Blade Boston Roast Boneless
Same as Blade Boston Roast but blade bone has
been removed. May be tied or netted.
URMIS # 3185
Roast, Braise
38
Pork Shoulder Blade Steak
Cut from Blade Boston Roast
3
/4 to 1 inch thick.
Contains blade bone and surrounding muscles.
URMIS # 3186
Braise, Grill, Broil,
Pan-fry, Pan-broil
Pork Shoulder Blade Steak Boneless
Similar muscle structure to Blade Steak but blade
bone absent.
URMIS # 3192
Braise, Grill, Broil,
Pan-fry, Pan-broil
Pork Shoulder Breast Boneless
Pectoral meat from behind the front leg in the
picnic shoulder.
URMIS # 3604
Grill, Pan-fry, Pan-broil
Pork Shoulder Petite Tender Boneless
Teres major next to the scapula bone in
picnic shoulder.
URMIS # 3605
Grill, Pan-fry, Pan-broil
Pork Hocks
Cut from Pork Shoulder containing shank bones
and surrounding muscles. Skin usually remains
on cut.
URMIS # 3511
Braise, Cook in Liquid
39
Pork Loin Blade Roast
Contains part of blade bone, rib bones and
backbone. Loin eye muscle is surrounded
by several smaller muscles.
URMIS # 3247
Roast, Braise
Pork Loin Blade Roast Boneless*
Similar to Blade Roast but blade bone
(and covering muscles), rib bones and backbones
are removed.
URMIS # 3248
*May have additional designation of Chef’s Prime Roast
Roast, Grill, Broil, Braise
Pork Loin Blade Chop
Cut from blade end of loin, containing blade,
rib and backbones and a variety of muscles.
URMIS # 3250
Grill, Broil, Pan-fry,
Pan-broil, Braise
Pork Loin Chop Boneless
From the lower back (just behind the rib chop).
URMIS # 3374
Braise, Broil, Grill,
Pan-fry, Pan-broil
Pork Loin Country-Style Ribs
Made by splitting blade end of loin into halves
lengthwise. Contains part of loin eye muscle and
either rib bones or backbones. May be cut into
3
/4- to 1-inch thick slices as shown here.
URMIS # 3275
Braise, Cook in Liquid,
Grill, Broil
40
Pork Loin Country-Style Ribs Boneless
Cut from the sirloin or rib end of the pork loin.
Prepared from the blade end of a bone-in pork
loin and includes not less than three, or more
than six, ribs. Sold either as “slabs” or in
individual servings.
URMIS # 3278
Braise, Broil, Grill,
Pan-fry, Pan-broil
Pork Loin Back Ribs
Cut from blade and center section of loin.
Contains rib bones and muscles between ribs.
URMIS # 3243
Grill, Broil, Roast,
Braise, Cook in Liquid
Pork Loin Center Rib Roast
Cut from center rib section of loin. Contains loin
eye muscle and rib and back bones.
URMIS # 3268
Roast, Grill (indirect heat)
Pork Loin Half Boneless Rib End
Whole pork loin divided at midpoint and
trimmed so that one piece of the boneless loin
does not extend more than 1 inch in total length
past its opposing piece. The rib end of the loin is
near the shoulder butt.
URMIS # 3292
Grill, Roast
Pork Loin Half Boneless Sirloin End
Whole pork loin divided at midpoint and
trimmed so that one piece of the boneless loin
does not extend more than 1 inch in total length
past its opposing piece. The sirloin end of the
loin is near the leg.
URMIS # 3332
Grill, Roast
41
Pork Loin Rib Chop*
Contains loin eye muscle, backbone and part of
rib bone. Usually cut
1
/4 to 1 inch in thickness.
URMIS # 3298
*May be labeled as Pork Loin Center Cut Chop
Grill, Broil,
Pan-fry, Pan-broil
Pork Loin Crown Roast
Formed from a pork rib roast/rack of pork that is
tied into a circle, ribs up.
URMIS # 3271
Roast
Pork Loin Center Loin Roast
Cut from center of loin. Contains loin eye,
tenderloin, several smaller muscles, rib bones
and “T-Bones.”
URMIS # 3266
Roast, Grill (indirect heat)
Pork Loin Chop
Cut from sirloin half of loin. Contains loin
eye and tenderloin muscles separated by the
“T-Bone.”
URMIS # 3313
Grill, Broil,
Pan-fry, Pan-broil
Pork Loin Top Loin Chop
Similar to Loin Chop, but tenderloin muscle and
part of chine bone removed. Primary muscle is
the loin eye (top loin) muscle.
URMIS # 3369
Grill, Broil,
Pan-fry, Pan-broil
42
Pork Loin Top Loin Chop Boneless*
Same muscle structure as Top Loin Chop but
bones removed.
URMIS # 3374
*May have additional designation of America’s Cut
Grill, Broil,
Pan-fry, Pan-broil
Pork Loin Top Loin Chop Boneless for Stufng
Same muscle structure as Top Loin Chop
Boneless. Cut thick enough to allow a “pocket”
to be cut on the fat side for stufng.
URMIS # 3380
Grill, Broil,
Pan-fry, Pan-broil
Pork Loin Butteried Chop Boneless
Double chop, initially cut about 2 inches thick
from boneless loin. Sliced almost in half from fat
side to form two sides resembling a buttery.
URMIS # 3382
Grill, Broil,
Pan-fry, Pan-broil
Pork Loin Top Loin Roast Boneless
Cut from center of the loin. Primary muscle
is the loin eye with several smaller surrounding
muscles. The tenderloin muscle and all bones
have been removed.
URMIS # 3368
Roast, Grill, Broil
Pork Loin Top Loin Double Roast Boneless
Two Top Loin Roasts Boneless tied or netted
together, fat side out.
URMIS # 3270
Roast, Grill (indirect heat)
43
Pork Loin Sirloin Roast
Contains hip bone and backbone. Larger muscle
on end is the loin eye, separated from tenderloin
muscle by “T-Bone.”
URMIS # 3328
Roast
Pork Loin Sirloin Chop
Cut from sirloin end of loin. Same muscle and
bone structure as Sirloin Roast but cut into chops
3
/4 to 1 inch thick.
URMIS # 3338
Grill, Broil,
Pan-fry, Pan-broil
Pork Loin Sirloin Chop Boneless
From the area around the hip.
URMIS # 3344
Braise, Broil, Grill,
Pan-fry, Pan-broil
Pork Loin Tenderloin Whole
Boneless cut from the inside of the loin,
located next to the backbone. Larger end
is round in shape, and gradually tapers to the
thinner, at end.
URMIS # 3358
Roast, Grill, Broil
Pork Loin Tenderloin Tips
Thin end of the Whole Tenderloin. Removed
from the Whole Tenderloin to make the tender-
loin roast more uniform in shape for cooking.
URMIS # 3364
Pan-fry, Pan-broil, Stir-fry
44
Pork Loin Whole Boneless
Originates from the section between the shoulder
and the leg (ham), all skin, bones and cartilage
removed. The tenderloin and lean and fat
overlying the blade bone are excluded.
URMIS # 3224
Grill, Roast
Pork Fresh Pork Side
Section of side remaining after loin and spareribs
have been removed. Similar in appearance to
Smoked Pork Slab Bacon but fresh.
URMIS # 3160
Cook in Liquid
Pork Spareribs
Contains long rib bones with thin covering of
meat on outside and between ribs. May contain
rib cartilage.
URMIS # 3468
Braise, Cook in Liquid,
Grill, Broil
Pork Spareribs St. Louis Style
Originates from the sparerib. Prepared by
removing the brisket bone approximately
parallel to the rib side, exposing cartilage on
the brisket bone.
URMIS # 3478
Braise, Broil, Grill,
Roast, Cook in liquid
Pork Leg Cap Steak Boneless
The cap from the inside muscle of the hind leg.
URMIS # 3646
Grill, Pan-fry, Pan-broil
45
Pork Leg Sirloin Tip Roast Boneless
Comes from upper front portion of hind leg, also
known as the knuckle.
URMIS # 3647
Grill, Roast
Pork Leg (Fresh Ham) Shank Half*
Lower half of leg. Contains shank bone and part
of round leg bone. Skin partially covers shank
end of cut.
URMIS # 3396
*If Center Slices removed, labeled as Shank Portion
Braise, Roast,
Grill (indirect heat)
Pork Leg (Fresh Ham) Rump Half*
Sirloin end of the pork leg. Contains pelvic bone
and part of round leg bone.
URMIS # 3392
*If Center Slices removed, labeled as Rump Portion
Braise, Roast,
Grill (indirect heat)
Pork Leg (Fresh Ham) Center Slice
Cut from center of leg. Contains top, bottom,
eye and tip muscles, and cross section of round
leg bone.
URMIS # 3404
Braise, Pan-fry, Pan-broil
Pork Leg (Fresh Ham) Top Roast Boneless
Top muscle from the pork leg, practically free of
surface fat.
URMIS # 3408
Roast, Grill (indirect heat)
46
Pork Leg (Fresh Ham) Top Steak Boneless
Cross section cut from the Top Roast, usually
3
/4
to 1 inch thick.
URMIS # 3410
Braise, Pan-fry, Pan-broil,
Grill, Broil
Pork Leg (Fresh Ham) Bottom Steak Boneless
Cross section cut from the bottom section of the
pork leg, usually
3
/4 to 1 inch thick.
URMIS # 3412
Braise, Pan-fry,
Pan-broil, Grill, Broil
Pork Leg (Fresh Ham) Tip Roast Boneless
Tip muscles from the pork leg. Practically free of
surface fat.
URMIS # 3415
Roast, Grill
Pork Leg (Fresh Ham) Tip Steak Boneless
Cross section cut from the Tip Roast, usually
3
/4
to 1 inch thick.
URMIS # 3416
Grill, Broil,
Pan-fry, Pan-broil
Pork Cubed Steaks
Can be made from any boneless, lean cut.
Cubed effect made by a machine that tenderizes
mechanically.
URMIS # 3489
Pan-fry, Pan-broil, Braise
47
Pork Cubes for Kabobs
Lean pieces of pork cut into uniform cubes,
usually 1 to 1
1
/2 inches in size. Contain little fat.
URMIS # 3494
Grill, Broil
Pork Sausage
Made from fresh ground pork and seasonings
such as salt, pepper and sage. Sold in bulk or as
patties, shown here.
Pan-fry, Pan-broil
Pork Sausage Links
Made from fresh ground pork and seasonings
such as salt, pepper and sage. Stuffed into edible
casings and shaped into links.
Pan-fry, Pan-broil
Ground Pork
Ground pork is unseasoned and made by
mechanically grinding lean meat and/or
trimmings from several larger cuts.
Available case-ready or consult URMIS Guide
for complete listing of store grind numbers.
Roast, Broil, Grill,
Pan-fry, Pan-broil
48
Smoked Pork Jowl
Square-shaped cut from neck (jowl) area.
Cured and smoked.
Cook in Liquid
Smoked Pork Shoulder Picnic Whole
Same muscle and bone structure as fresh
Arm Picnic. Cured and smoked.
Roast, Cook in Liquid
Smoked Pork Shoulder Roll
Cured and smoked boneless eye section of fresh
Blade Boston Roast.
Roast, Cook in Liquid
49
SMOKED PORK PRODUCTS
Consult URMIS Guide for a listing of
smoked pork products in a variety
of packaging options.
Smoked Pork Hocks
Cured and smoked cut containing shank bones
and surrounding muscles. Oval in shape, cut 2 to
3 inches thick.
Braise, Cook in Liquid
Smoked Pork Pig’s Feet
Fore- and hind-feet, cured and smoked.
Often split as shown.
Cook in Liquid
Smoked Pork Neck Bones
Cured and smoked neck bones removed from
pork shoulder. Usually cut into 2- to 3-inch
sections, as shown.
Cook in Liquid
Smoked Pork Loin Canadian Style Bacon
Boneless loin eye muscle from the pork loin,
cured and smoked. May be sold sliced or in
larger portions as roasts.
Roast, or (if sliced) Pan-fry,
Pan-broil
50
Smoked Pork Loin Rib Chop
Same muscle and bone structure as fresh
Loin Rib Chop, but cured and smoked.
Roast, Broil,
Pan-fry, Pan-broil
Smoked Pork Loin Chop
Same muscle and bone structure as fresh
Loin Chop, but cured and smoked.
Roast, Broil,
Pan-fry, Pan-broil
Smoked Ham Whole
Entire leg of pork, cured and smoked.
Roast
Smoked Ham Shank Portion*
Lower part of leg, cured and smoked. Center
slices have been removed. Contains shank bone
and part of round leg bone.
*If “Center Slices” not removed, labeled as “Shank Half”
Roast
51
Smoked Ham Rump Portion*
Section of leg from the sirloin end, cured and
smoked. Center slices have been removed.
Contains pelvic bone and part of round leg bone.
*If “Center Slices” not removed, labeled as “Rump Half”
Roast
Smoked Ham Boneless
Fresh pork leg with bones, skin and fat removed.
Remaining leg muscles are cured, placed in a
casing, and smoked.
Roast
Smoked Ham Center Slice
Cut from center portion of Whole Smoked Ham,
about
3
/4 to 1 inch thick. Contains top, bottom,
eye and tip muscles, and cross section of round
leg bone.
Broil, Grill,
Pan-fry, Pan-broil
Smoked Ham Center Slice Boneless
Same muscle structure as Center Slice, but bone
has been removed.
Broil, Grill,
Pan-fry, Pan-broil
52
Smoked Pork Slab Bacon
Cured and smoked pork side. Other side may be
covered with skin.
Roast, Broil, Pan-fry
Smoked Pork Sliced Bacon
Sliced from Slab Bacon. Thickness based on
customer desires (usually
1
/8 inch or less).
Broil, Pan-fry, Roast
Smoked Pork Spareribs
Cured and smoked version of fresh
Pork Spareribs.
Roast, Broil, Braise,
Cook in Liquid
Smoked Pork Loin Back Ribs
Cured and smoked version of fresh
Loin Back Ribs.
Roast, Broil, Braise,
Cook in Liquid
53
LAMB, DELICATE IN FLAVOR
AND TEXTURE
THIS MAKES IT THE RIGHT CHOICE
FOR A BREAK FROM TODAY’S
HARRIED PACE
Lamb lends itself to a variety of preparation
techniques from quick and easy grilling to roasting
and braising. Whether you are planning a backyard
barbecue, a dinner party or an everyday family
meal, look to easy-to-prepare American Lamb.
Lamb is lean and tender, and when you buy
American Lamb, you can count on freshness.
Produced in nearly every state across the country,
American Lamb is available year round.
Lamb comes in a variety of cuts – chops, leg,
roasts, racks, ribs, ground lamb, stew meat
and more. You can nd American Lamb year
round in grocery stores, gourmet food retailers
and butcher shops.
On average, a three-ounce serving of lamb has
just 175 calories and meets the Food and Drug
Administration’s denition for lean. Lamb contains
many essential nutrients. On average, lamb is an
excellent source of protein, vitamin B
12
, niacin,
zinc and selenium and a good source of iron
and riboavin.
American Lamb has a distinctive, mild
(never gamey) avor that marries well with
a variety of spices, herbs and marinades.
For tips and recipes using American Lamb,
visit
www.americanlamb.com
.
54
Lamb Shoulder Square Cut Whole
Square-shaped cut containing arm, blade and
rib bones, as well as a variety of muscles.
URMIS # Select Choice
2913 3038
Braise
Lamb Shoulder Roast Boneless
All bones are removed from the Square Cut
Shoulder, and the remaining muscles rolled
and tied (or netted).
URMIS # Select Choice
Boneless 2929 3054
Braise
Lamb Shoulder Blade Chop
Chops made from the blade portion of the
shoulder contain part of the blade bone, ribs
and backbone.
URMIS # Select Choice
Bone-In 2922 3047
Boneless 2924 3049
*Marinate before cooking
Grill,* Broil,* Pan-fry,*
Pan-broil,* Braise
Lamb Shoulder Arm Chop
Cut from the arm portion of the shoulder.
Contains cross section of round arm bone
and rib bones.
URMIS # Select Choice
Bone-In 2918 3043
Boneless 2919 3044
Broil, Pan-fry,
Pan-broil, Braise
Lamb Shoulder Neck Slices
Cross cut of neck portion. Large amount
of bone and connective tissue.
URMIS # Select Choice
Bone-In 2926 3051
Braise, Cook in Liquid
55
Lamb Breast
This cut from the breast section contains ribs,
breast bone and thin, at muscles. May be
“pocketed” for stufng.
URMIS # Select Choice
Bone-In for stufng 3003 3128
Rolled Boneless 3004 3129
Sometimes referred to as:
Denver Ribs, Spareribs
Roast, Braise,
Grill and Broil
Lamb Breast Riblets
Long, narrow cuts from the breast section,
containing rib bones and thin, at muscles.
Some fat is found between muscles.
URMIS # Select Choice
Bone-In 3005 3130
Boneless 3006 3131
Bone-In Denver Style 3007 3132
Braise, Cook in Liquid,
Grill, Broil
Lamb Shank
Cut from the forearm portion of the shoulder
section. Contains the leg bone and part of the
round arm bone.
URMIS # Select Choice
Bone-In 3010 3135
Braise, Cook in Liquid
Lamb Rib Roast
Contains rib bones, and the ribeye muscle,
surrounded by several smaller muscles. May also
contain part of the backbone.
URMIS # Select Choice
Bone-In 2942 3067
Bone-In Frenched Style 2949 3074
Sometimes referred to as: Rack of Lamb
Roast, Grill
Lamb Rib Chop
Contains backbone and rib bones. Larger muscle
is the ribeye muscle, surrounded by several
smaller muscles. Cut about
3
/4 to 1 inch thick.
URMIS # Select Choice
Bone-In 2948 3135
Grill, Broil,
Pan-fry, Pan-broil
56
Lamb Rib Chop Frenched
Same as Rib Chops, but lean and fat from end
of rib bone has been removed, exposing about
1 inch of bone.
URMIS # Select Choice
Bone-In 2949 3074
Cap-Off 2950 3075
Grill, Broil,
Pan-fry, Pan-broil
Lamb Rib Crown Roast
Cut is made from two rib sections, with back-
bone and chine bone removed. The rib ends are
“Frenched,” and the two sections tied, rib side
out, to form a “crown” shape.
URMIS # Select Choice
Bone-In 2944 3069
Roast
Lamb Loin Roast
The loin section, including the “T-Bone,”
top loin and tenderloin muscle.
URMIS # Select Choice
Bone-In 2954 3079
Roast, Grill
Lamb Loin Chop
Cut from the Loin Roast, usually 1 to 1
1
/2 inches
thick. Contains “T-Bone,” top loin and tenderloin
muscles.
URMIS # Select Choice
Bone-In 2955 3080
Sometimes referred to as: Lamb T-Bones
Grill, Broil,
Pan-fry, Pan-broil
Lamb Loin Double Chop
Cut is made from an unsplit lamb loin and
appears similar to two single Loin Chops.
The cut is “double” because it is a cross section
of the unsplit loin.
URMIS # Select Choice
Bone-In 2959 3084
Grill, Broil,
Pan-fry, Pan-broil
57
Lamb Loin Double Chop Boneless
Similar to Loin Double Chop but with
tenderloin and bones removed, leaving two
attached top loin muscles.
URMIS # Select Choice
Boneless 2960 3085
Grill, Broil,
Pan-fry, Pan-broil
Lamb Leg Sirloin Chop
Cut from the sirloin section. Contains backbone
and part of hip bones.
URMIS # Select Choice
Bone-In 2956 3081
Boneless 2957 3082
Grill, Broil,
Pan-fry, Pan-broil
Lamb Leg Sirloin Half
Shank half of leg removed. Sirloin half of leg,
hip bone and part of leg bone included.
URMIS # Select Choice
2981 3106
Roast
Lamb Leg Shank Half
Sirloin half of leg removed. Lower half of leg
and round bone included.
URMIS # Select Choice
2969 3094
Roast
Lamb Leg Frenched Style Roast
Shank bone of the lamb leg is “Frenched,”
exposing 1 inch or more of bone.
URMIS # Select Choice
2965 3090
Roast
58
Lamb Leg American Style Roast
Shank bone of the lamb leg is removed.
URMIS # Select Choice
2966 3091
Roast
Lamb Boneless Leg Roast
All bones are removed from the leg and the
remaining muscles are rolled and tied or netted.
URMIS # Select Choice
2973 3098
Roast, Grill
Lamb Leg Center Slice
Cut from center of leg. Contains top, bottom,
eye and tip muscles and a cross section of the
round leg bone.
URMIS # Select Choice
Bone-In 2980 3105
Boneless 2994 3119
Grill, Broil,
Pan-fry, Pan-broil
Lamb for Stew
Pieces from lean muscle sections cut into
1- to 1
1
/2-inch cubes. Usually from the leg
and shoulder.
URMIS # Select Choice
3016 3141
Braise, Cook in Liquid
Ground Lamb
Ground Lamb is made by mechanically
grinding lean meat and/or trimmings from
several larger cuts.
URMIS # Select Choice
2998 3123
Roast, Grill, Broil,
Pan-fry, Pan-broil
59
Livers
Pictured at top is beef. Middle left is veal.
Middle right is lamb. Bottom is pork.
Beef, lamb and veal livers have two lobes,
one predominately larger than the other.
Pork liver has three lobes of about equal size.
URMIS # Cat A Cat B
Sliced Beef 1781 2596
Sliced Veal 2753 2893
Sliced Pork 3551
Sliced Lamb 3026 3151
Kidneys
Pictured at top left is beef. Top right is veal.
Lower left is lamb. Lower right is pork.
Beef and veal kidneys are made up of many
lobes. Pork kidney is larger than lamb kidney.
URMIS # Cat A Cat B
Beef 1779 2594
Veal 2758 2898
Pork 3549
Lamb 3024 3149
60
VARIETY MEATS
A catch-all term for various nonmuscular parts of
the carcasses of beef and veal, mutton and lamb,
and pork, variety meats are either consumed
directly as food or used in the production of other
foods. Since the invention of cooking, variety
meats have been a part of the human diet. Earlier
civilizations often treated many of the organs as
delicacies, a well-earned term, since many can
be as tender and avorful as the nest meat cuts.
In nutritional terms, some variety meats are better
sources of certain vitamins, minerals, and forms
of protein than muscle tissue. Calf’s liver, for
example, is a major dietary source of iron. Variety
meats should be refrigerated and used within two
days of purchase or frozen.
Hearts
Pictured in order of size: beef, veal, pork
and lamb. All are basically shaped the same.
Generally sold cut or split. Beef heart has more
fat than the others.
URMIS # Cat A Cat B
Beef 1777 2592
Veal 2757 2897
Pork 3548
Lamb 3023 3148
Tongues
Pictured in order of size: beef, veal, pork and
lamb. Rough skin covers muscles of tongue
including the base. It is removed before serving.
Sold fresh, cured, or cured and smoked.
URMIS # Cat A Cat B
Beef 1794 2609
Veal 2760 2900
Pork 3552
Lamb 3027 3152
Sweetbreads
Thymus glands. Creamy white, soft consistency
covered with a thin membrane. Largest from
young beef, smallest from lamb. Not found in
mature beef.
URMIS # Cat A Cat B
Beef 1792 2607
Veal 2759 2899
Lamb 3029 3154
Oxtail
Removed from the carcass between the 2nd
and 3rd coccygeal (tail) vertebrae. The last 2 to
3 vertebrae are also removed from the tip end.
URMIS # Cat A Cat B
Beef 1788 2603
Tripe
Usually taken from the rst (paunch) or second
(honeycomb) stomach of ruminant animals.
Honeycomb tripe is shown here.
URMIS # Cat A Cat B
Beef 1799 2614
Veal 2761 2901
61
Refrigerator Freezer
Beef Cut (35°F to 40°F) (0°F or below)
Fresh Beef
Steaks, Roasts 3 to 4 days 6 to 12 months
Beef for Stew,
Kabobs or Stir-Fry
2 to 3 days 6 to 12 months
Ground Beef 1 to 2 days 3 to 4 months
Leftover Cooked Beef
All 3 to 4 days 2 to 3 months
Cured and/or Smoked
Corned Beef,
and Ready-to-Serve
ready-to-cook 1 week 2 weeks
Beef Products
Frankfurters, Deli Meats 3 to 5 days 1 to 2 months
Sausage, smoked 1 week Not recommended
Sausage, Dry and
Semi-dry, unsliced
2 to 3 weeks Not recommended
STORAGE AND DEFROSTING
GUIDELINES FOR BEEF
RECOMMENDED STORAGE TIMES
FOR MAXIMUM QUALITY
*Cook as soon as possible after defrosting.
Approximate Refrigeration Time
Beef Cut
Thickness
(at 35°F to 40°F)
Steaks, Ground Beef,*
1
/2 to
3
/4 inch 12 hours
Beef for Stew, Kabob or Stir-Fry 1 to 1
1
/2 inch 24 hours
Small Roasts
Thin Pot Roasts Varies 3 to 5 hours per pound
Large Roasts
Thick Pot Roasts Varies 4 to 7 hours per pound
DEFROSTING GUIDELINES
Always defrost beef in the refrigerator, never at
room temperature. Place frozen package on a
plate or tray to catch any juices and defrost in the
refrigerator according to chart.
62
Refrigerator Freezer
Beef Cut (35°F to 40°F) (0°F or below)
Fresh Beef
Steaks, Roasts 3 to 4 days 6 to 12 months
Beef for Stew,
Kabobs or Stir-Fry
2 to 3 days 6 to 12 months
Ground Beef 1 to 2 days 3 to 4 months
Leftover Cooked Beef
All 3 to 4 days 2 to 3 months
Cured and/or Smoked
Corned Beef,
and Ready-to-Serve
ready-to-cook 1 week 2 weeks
Beef Products
Frankfurters, Deli Meats 3 to 5 days 1 to 2 months
Sausage, smoked 1 week Not recommended
Sausage, Dry and
Semi-dry, unsliced
2 to 3 weeks Not recommended
Approximate Refrigeration Time
Beef Cut
Thickness
(at 35°F to 40°F)
Steaks, Ground Beef,*
1
/2 to
3
/4 inch 12 hours
Beef for Stew, Kabob or Stir-Fry 1 to 1
1
/2 inch 24 hours
Small Roasts
Thin Pot Roasts Varies 3 to 5 hours per pound
Large Roasts
Thick Pot Roasts Varies 4 to 7 hours per pound
63
ROASTING
1.
Heat oven to desired temperature
(325°F to 350°F for most cuts;
425°F for tenderloin cuts).
2.
Place roast (directly from the
refrigerator), fat side up, on rack in
shallow roasting pan. The exception
is a rib roast; the ribs form a natural
rack. Season roast with herbs
and seasonings, as desired. Insert
ovenproof meat thermometer so tip
is centered in thickest part of roast,
not resting in fat or touching bone.
Do not add water. Do not cover.
3.
Roast to desired degree of done-
ness. Transfer roast to carving board;
tent loosely with aluminum foil. Let
stand 15 to 20 minutes. (Tempera-
ture will continue to rise 5°F to 10°F
to reach desired doneness and roast
will be easier to carve.)
BROILING
1.
Set oven for broiling; preheat
for 10 minutes. (Consult owner’s
manual for specic information.)
2.
Season beef (directly from the
refrigerator) with herbs or spices,
as desired. Place beef on rack of
broiler pan. Position broiler pan so
that surface of beef is within desired
distance from the heat source (about
2 to 3 inches for cuts
3
/4 to 1 inch
thick; 3 to 4 inches for thicker cuts).
3.
Broil to desired degree of doneness,
turning once. After cooking, season
beef with salt, if desired.
GRILLING
1.
Prepare grill (charcoal or gas)
according to manufacturer’s
directions for medium heat.
2.
Season beef (directly from the
refrigerator) with herbs or spices,
as desired. Place on cooking grid.
3.
Grill to desired degree of doneness,
turning occasionally. After cooking,
season with salt, if desired.
BEEF COOKERY
THREE EASY STEPS
64
PAN-BROILING
1.
Heat heavy, nonstick skillet
5 minutes over medium heat.
2.
Season beef (directly from the
refrigerator), as desired. Place
beef in preheated skillet (do not
overcrowd). Do not add oil or water;
do not cover.
3.
Pan-broil to desired doneness,
turning once. (For cuts 1-inch thick
or thicker, turn occasionally.)
After cooking, season beef with
salt, if desired.
PAN-FRYING*
1.
Heat small amount of oil in heavy,
nonstick skillet over medium heat
until hot.
2.
Season beef (directly from the
refrigerator), as desired. Place
beef in preheated skillet (do not
overcrowd). Do not add water.
Do not cover.
3.
Pan-fry to desired doneness, turning
occasionally. After cooking, season
beef with salt, if desired.
* This cooking method is best for thin, tender beef cuts,
1
/2 inch thick or less. Cuts such as cubed steak, or other cuts
that are oured or breaded, may require additional oil to
prevent sticking.
STIR-FRYING
1.
Cut beef into thin, uniform strips.
(Partially freeze beef for easier
slicing, about 30 minutes.)
Marinate beef strips to add avor
while preparing other ingredients,
if desired.
2.
Heat small amount of oil in large,
heavy, nonstick skillet or wok over
medium-high heat until hot.
3.
Stir-fry beef in half-pound batches
(do not overcrowd), continuously
turning with a scooping motion,
until outside surface of beef is no
longer pink. Add additional oil for
each batch, if necessary. (Cook beef
and vegetables separately and then
combine and heat through.)
65
BRAISING
1.
Slowly brown beef on all sides
in small amount of oil in heavy
pan over medium heat. Pour off
drippings. Season beef with herbs
or spices, as desired.
2.
Add small amount (
1
/2 to 2 cups) of
liquid (such as broth, water, juice,
beer or wine).
3.
Cover tightly and simmer gently
over low heat on top of the range or
in a preheated 325°F oven or until
beef is fork-tender.
COOKING IN LIQUID
1.
Coat beef lightly with seasoned
our, if desired. Slowly brown beef,
in batches, on all sides in small
amount of oil in heavy stockpot over
medium heat. Pour off drippings.
(Omit browning step for corned
beef brisket.)
2.
Cover beef with liquid (such as
broth, water, juice, beer or wine).
Add herbs or seasonings, as desired.
Bring liquid to boil; reduce heat
to low.
3.
Cover tightly and simmer gently
over low heat on top of the range
or until beef is fork-tender.
66
NOTES
67
FOR MORE INFORMATION, CONTACT:
National Cattlemen’s Beef Association
Research, Education and Innovation Department
9110 East Nichols Avenue, Suite 300
Centennial, Colorado 80112
Phone: 303.694.0305
www.beefresearch.org
www.beef.org
All rights reserved.
This guide may not be reproduced in any form without written permission of the
National Cattlemen’s Beef Association.
© 2009, CATTLEMEN’S BEEF BOARD AND NATIONAL CATTLEMEN’S BEEF ASSOCIATION
06-202
100920
Beef Eye of Round Roast Boneless*
Cut from the eye of round muscle, which is
separated from the bottom round.
URMIS # Select Choice
Boneless 1480 2295
Sometimes referred to as: Round Eye Pot Roast
Roast, Braise,
Cook in Liquid
Beef Eye of Round Steak Boneless*
Same muscle structure as the Eye of Round Roast.
Usually cut less than1 inch thick.
URMIS # Select Choice
Boneless 1481 2296
**Marinate before cooking
Grill,** Pan-broil,**
Pan-fry,** Braise,
Cook in Liquid
Beef Round Tip Roast Cap-Off Boneless*
Wedge-shaped cut from the thin side of the round
with “cap” muscle removed.
URMIS # Select Choice
Boneless 1526 2341
Sometimes referred to as: Ball Tip Roast,
Cap Off Roast, Beef Sirloin Tip Roast,
Knuckle Peeled
Roast, Grill (indirect heat),
Braise, Cook in Liquid
Beef Round Tip Steak Cap-Off Boneless*
Same muscle structure as Tip Roast (cap off),
but cut into 1-inch thick steaks.
URMIS # Select Choice
Boneless 1535 2350
Sometimes referred to as: Ball Tip Steak,
Trimmed Tip Steak, Knuckle Steak, Peeled
**Marinate before cooking
Grill,** Broil,** Pan-broil,**
Pan-fry,** Stir-fry**
Beef Cubed Steak
Square or rectangular-shaped. Cubed effect made
by machine that tenderizes mechanically. May be
made from several lean sections.
URMIS # Select Choice
Boneless 1709 2524
Pan-broil, Pan-fry, Braise
*Less than10 grams total fat, 4.5 grams or less of saturated fat and
less than 95 milligrams of cholesterol per 3.5 ounce serving, cooked, visible fat trimmed
29
