Canada Beef Performs Newsletter
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Interactive Beef Carcass
Click on a Primal Cut to view Sub-Primal Cuts
Ponderosa Hip
Ponderosa Hip
NAMP #166B
Technical Description – Ponderosa hip is made from a short cut hip with its aitch bone and rough rump removed. The shank bone is cut below the tarsal joint and the shank meat is removed to within 50 mm (2″) of the stifle joint. All loose tissue is trimmed off, and the fat cover does not exceed 6 mm (1/4″) at any one point. The Ponderosa hip weighs between 17 – 20 kg (37 – 44 lb).
This large beef cut is less common today, and is not readily produced in federal meat plants, but may be available from provincial packers. The Ponderosa hip cut of beef is most often used on high-volume buffets largely for its presentation value. The aitch bone on the bottom of the hip is removed for easier carving.
The Ponderosa Hip and the Baron of Beef are not often used in retail operations, but you may get requests for these cuts from retail customers who are planning large parties or events. It would be important to let customers know that custom orders like this take a certain amount of time to fill, since obtaining the product requires a special relationship with a distributor or abattoir.
Other trim options:
Hip [Baron of Beef] Bone-in – NAMP #160C
Hip [Baron of Beef] Boneless – NAMP #161B
Cooking Methods
Roasting
Applications
Roasts
Eye of Round
Inside Round (Top Round)
Outside Round (Bottom Round)
Sirloin Tip (Knuckle)
Sirloin Tip Steak, Side Steak
Braising Steak, Swiss
Beef Marinating Strips
Top Sirloin Butt Boneless
Top Sirloin Butt Boneless
NAMP #184
Technical Description – Boneless top sirloin butt is prepared from the thick upper portion of the sirloin butt. The cap is trimmed to an average fat cover of 6 mm (1/4″). The lean side is trimmed of all fat in excess of 6 mm (1/4″). The heavy white membrane adjacent to the sacral vertebrae and all ragged edges are trimmed off. The top sirloin weighs between 4 – 7 kg (9.0 – 15.5 lb).
Top sirloins are supplied individually vacuum sealed and usually packed 5 per case.
The NAMP #184 Top Sirloin is sold with the sirloin cap muscle, or “coulotte,” muscle attached. This specification may not be a good option for an operator with no butchery experience, as they may not be aware that the grain on the cap muscle runs in another direction. Tough steaks will result if this muscle is cut incorrectly.
The top sirloin is a cost-effective option for the Retail Meat Case. The sirloin is the least expensive of the middle cuts and can be utilized in many traditional and non-traditional merchandising opportunities.
Let us explore these opportunities as well as look at different specifications for ordering the top sirloin section.
Other trim specifications options:
Top Sirloin, Semi-Centre Cut, Boneless – NAMP #184A
• Top sirloin cap muscle (coulotte) has been removed in this specification
Top Sirloin, Centre-Cut, Cap Off, Boneless – NAMP #184B
• This is a completely denuded top sirloin butt with all fat as well as the cap removed. This is a great option for a meat operation that has less-skilled meat cutters, since it eliminates the risk of the cap being sliced with the grain when creating steaks or roast offerings.
• As previously stated, the price point of this beef cut, as with other beef cuts, increases with the amount of trimming that needs to be done at the fabrication plant.
Cooking Methods
Grilling
Sauté/Pan Fry
Oven Roasting
Rotisserie
Applications
Steaks
Roasts
Strips for Stir Fry
Resources
Top Sirloin Steak
Top Sirloin Medallion
Top Sirloin Cap (Coulotte)
Top Sirloin Cap Steak
Bottom Sirloin Flap Meat
Bottom Sirloin Ball Tip
Bottom Sirloin Ball Tip Steak
Bottom Sirloin Tri-Tip
Bottom Sirloin Tri Tip Steak
Strip Loin
Strip Loin
NAMP #180
Technical Description – Strip loin is prepared from the anterior portion of the loin with the tenderloin and all bone removed. Average fat covering shall be 6 mm (1/4″). The flank is trimmed off in a straight line, leaving predetermined tail lengths* of 0 mm x 25 mm (0″ x 1″) tail, 25 mm x 25 mm (1″ x 1″) tail, 25 mm x 50 mm (1″ x 2″) tail, and 50 mm x 75 mm (2″ x 3″) tail. The strip loin weighs between 5.5 – 6.5 kg (12 – 14 lb).
*NOTE: The “tail” refers to the amount of beef product that extends from the edge of the loin eye to the end of the loin. Tail length is measured in the following manner: A beef cut with a tail length specified as 3×4 means the tail measures 75 mm (3”) at the loin end and 100 mm (4”) at the rib eye end. Tail lengths are universally stated without units of measure, which are understood to be in inches, such as 2×2; 2×3; 1×2 or 0x0 (i.e., no tail).
Strip loins are supplied individually vacuum sealed and are packed 5 – 6 loins per case.
In addition to the grade of the product, the amount of tail left on a strip loin is reflected in its price points. Generally, the shorter the tail, the higher the price point. Strip loins can be ordered with tail lengths of 1×1, 0x1 or 0x0. Finger and chain meat are either removed or retained and the product can be ordered with back strap off as an option (also resulting in a higher price point).
Prime or AAA-branded strip loin programs are more expensive than AA- or A-graded product. Generally, the more expensive, higher marbled grades (Prime/AAA) are preferred by fine dining or upscale casual segment foodservice operators.
Strip loins should be aged a minimum of 2 weeks before grilling or roasting. Many foodservice operators age their strip loins for up to one month or more.
Dry aging strip loins is an excellent option for product differentiation. Remember that dry aging programs also create a greater yield loss (moisture loss and dark edges have to be removed before processing into steaks and roasts) and menu prices will need to reflect the yield loss.
Proper carving and preparation are essential with this full-muscle product. Otherwise. the operator should consider using a portion control product.
The strip loin yields excellent tender roasts or steaks.
Cooking Methods
Grilling
Sauté/Pan Fry
Oven Roasting
Braising, Simmering, Stewing or Pot Roasting
Applications
Steaks
Roasts
Strip Loin Steak
Strip Loin Medallions
Strip Loin Bone-in
Strip Loin Steak, Bone-in
Short Loin, Short-Cut
Porterhouse Steak
T-Bone Steak
Tenderloin, Full
Butt Tenderloin
Tenderloin Steak
Rib, Primal
Rib, Primal
NAMP #103
The primal rib originates from the upper back region of the front quarter and represents approximately 5% of a chilled bone-in carcass by weight. The primal rib is separated into two sub-primal cuts including the main rib and the short ribs. Marketable components include: rib, boneless rib, rib eye, back ribs and short ribs. The primal rib weighs between 6.0 – 7.5 kg (13.0 – 16.5 lb).
Many cuts from the primal rib are available in a variety of bone-in and boneless styles and trim specifications.
Note that rib eye roasts and steaks may be produced from the primal rib, as the rib eye is just the main muscle remaining after the tail and bones have been removed. Such removal is relatively easy to do, but does require some butchery skill.
Cooking Methods
Roasting
Applications
Roasts
Rib, Roast-ready
Rib - FCO (Fat Cap Off)
Oven-ready Boneless Rib
Rib Eye Roll
Lip-on Ribeye
Beef Back Ribs
Rib Steak (Bone-in)
Rib Steak, Frenched (Bone-in)
Rib Steak (Boneless)
Rib Eye Steak
Rib Eye Cap Steak and Roast
Rib Eye Medallion
Chuck Roll
Chuck Roll
NAMP #116A
Technical Description – The chuck roll is prepared from a neck of boneless, square-cut chuck and consists only of the large muscle system that lies under the blade bone. The arm portion is excluded by a straight cut that is not more than 7.5 cm (3″) at the rib end and not more than 10 cm (4″) at the neck end. Any cartilages, back strap, trapeziusm supraspinatus, intercostals meat and lymph glands are also excluded. When smaller roasts are specified, the boneless chuck roll is divided into equal portions by cutting through the meat perpendicular to the length of the chuck roll. This item may be netted or tied when specified. The chuck roll weighs between 7 – 9 kg (15 – 20 lb).
The chuck roll is sometimes called the bottom blade or boneless blade. Chuck roll is usually supplied vacuum sealed and packed 2 – 3 rolls per case.
The chuck roll has an abundance of marbling throughout the muscle, and can be braised whole, processed into simmering or marinating steaks, or manufactured into pot roasts. Because of the marbling in the chuck roll, the trim makes an excellent source grind that can be called Ground Chuck. The trim can also be used for making a superior beef sausage or value-added meat balls and meat loaf. Remember that if you are making a true beef sausage, no other proteins (except ground veal) can be used and the sausage must be stuffed into a collagen casing.
Traditionally the chuck roll has been used by retailers for bottom blade steaks and bottom blade roasts.
There are other options that can be used if the chuck roll is muscle-cut into different sections, which includes the Delmonico, the Sierra and the chuck flat. These sections comprise about a third of the chuck roll and will add tremendous value to any meat operation.
Included at the bottom of this segment is a link to a video that shows how to manufacture these cuts. The chuck roll is about a third the price of middle cuts such as the prime rib and the loin.
Creating value by merchandising these cuts will create a point of differentiation in your meat operation from other retailers. Remember that it is important to have proper nomenclature to correspond with regulations from the CFIA in Canada.
If you sell these cuts they must have Chuck Bottom Blade in the name. In the case of Delmonico or Sierra, it would state Chuck Bottom Blade Delmonico Steak or Chuck Bottom Blade Sierra Steak. The chuck flat has incredible marbling and can be merchandised in the meat case as Chuck Bottom Blade Short Rib or Chuck Bottom Blade Montreal Steak.
After harvesting these cuts, the remaining chuck roll can be manufactured into bottom blade roasts, stew beef and short ribs. It does take a little bit of practice to manufacture these hidden gems, but it is well worth the effort from both a merchandising and profit perspective.
Cooking Methods
Pot Roasting
Braising/Simmering
Applications
Roasts
Clod Roast
Blade Eye Roast
Restructured Roasts and Products
Cooked Pot Roast
Seasoned Roasts
Top Blade Flat Iron Chuck Roll Mock Tender Tech Sheet
Top Blade (Chuck Tender)
Chuck Tail Flat
Shoulder Clod
Top Blade (Flat Iron Steaks)
Clod Tender
Diced Beef
Beef Marinating Strips
Flank Steak
Flank Steak
NAMP #193
Technical Description – Flank steak is prepared from the single, oval-shaped muscle located on the posterior inside of the flank piece. The trimmed steak will be free of fat, except for minute flecks that adhere loosely to the lean. The flank steak consists of the rectus abdominis muscle from the flank region of the carcass. Flank steak weighs approximately 1 kg (2.2 lb).
Flank steak is usually supplied vacuum sealed 5 flank steaks per bag, packed 3 bags per case.
The flank has excellent yield and is simple for the meat cutter to prepare for sale. Flank steaks typically only need trimming of silver skin, fat and ragged edges.
Another method of preparing flanks for retail sale is to score the outside with a knife, making hatch marks for penetration of a marinade. In some retail operations flanks are marinated and sold in a vacuum bag with spices and marinade in the bag.
A common method of creating a value-added product with the flank is to run the flank through a tenderizing machine and then welding two or three flank steaks by pressing the muscles together with your fingers. A stuffing is then introduced on top of the steaks (bread stuffing, parmesan cheese, mild Italian sausage and fresh spinach are examples of stuffing mixtures). The flanks are then rolled up to form a log, tied with butcher string and sold as a stuffed roast or more commonly cut into medallions approximately 5 cm (2″) thick. This is a variation of London Broil, which is a flank that is stuffed and rolled with a thin layer of fat on the inside.
The flank steak gained popularity because of Hispanic- and Asian-inspired dishes that were derived from this section. Remember to tell your customer to carve the finished cooked product thinly across the grain on a bias (45° angle) for best results.
Cooking Methods
Grilling
Smoking
Sauté/Pan Fry
Oven Roasting
Braising, Simmering, Stewing or Pot Roasting
Applications
Steaks
Strips for Stir Fry
Salted/Pickled Beef
Beef Bacon
Resources
Short Ribs (Beef Chuck Four Bone)
Short Ribs (Three Bone)
Short Ribs, Boneless
Short Ribs (Sliced)
Outside Skirt
Outside Skirt
NAMP #121C
Technical Description – Outside skirt is prepared from the diaphragm muscle only, which may have the serous membrane attached. The membrane is trimmed close to lean. The outside skirt weighs approximately 0.8 kg (1.75 lb).
Outside skirt is usually supplied vacuum sealed 5 skirts per bag, packed 3 bags per case.
The outside skirt is usually scored, marinated and roasted or grilled whole.
Outside skirt may be used as a steak option, as fajita meat, or as a salad topping.
The skirt meat options and the hanging tender options are not handled by most retailers in Canada. Until beef markets opened up in Hispanic countries such as Mexico, most of the thin cuts from the beef carcass were used for grinds. With the advent of the Food Network Canada and new cuisines, some retailers are looking for cuts that might differentiate their stores from competitors and thin meats may create this opportunity.
It is critical that these products be introduced into a meat operation after the staff is fully familiar with the preparation methods from both the butchery and cooking perspectives.
While these are wonderful products, it is critical that they are prepared and cooked properly for best results.
Cooking Methods
Grilling
Smoking
Sauté/Pan Fry
Braising, Simmering, Stewing or Pot Roasting
Applications
Fajita
Satays
Skirt Steak
Carne Asada for Latin dishes
Pulled Beef
Resources
Inside Skirt
Hanging Tender
Brisket
Brisket
NAMP #120
Technical Description – Brisket is prepared from the boneless brisket. The fat along the sternum edge is trimmed at the top within 6 mm (1/4″) of the lean meat. The deckle and thick layer of fat are removed along its natural seam. The inside surface must be free of all loose fat, gristle, ragged meat and bone cartilage. The outside fat cover is trimmed to an average 6 mm (1/4″). The tapered end is cut square to the sides and must show at least 12 mm (1/2″) lean and not more than 6 mm (1/4″) of fat. Brisket weighs between 4.4 – 5.4 kg (10 – 12 lb).
Briskets are supplied vacuum sealed and packed 5 – 6 briskets per case. Briskets are also purchased vacuum sealed in brine and cooked as corned beef.
This is often referred to as the Brisket Point.
There are other, less common brisket trim variations including NAMP #118 Bone-in Brisket, NAMP #120A Brisket Boneless Deckle Off and NAMP #120B, Brisket Point Cut, Boneless.
The brisket is considered a tougher section of the carcass, and contains a substantive amount of connective tissue and fat.
The brisket is a desirable muscle if prepared properly, and is an excellent price point value.
The best cooking application for the brisket is to apply a rub and cook the brisket “low and slow” for an extended period of time. It is critical that front-line staff in a meat department are able to convey this to their customers. Examples of these cooking techniques are pot roasting, stewing and American Style BBQ in a smokehouse.
A growing trend in Canada is the slow cooking movement. An application of slow cooking is the American BBQ. In the United States, BBQ is a bit of a cult and the king of the BBQ is the brisket. There are national competitions and a lot of hype around BBQ with many different recipes for BBQ brisket. For an exceptional product, a rub is often put on the outside of the brisket and vigorously applied. The brisket is cooked in a smokehouse at a temperature of about 107°C (225°F) for 12-14 hours to an internal temperature of 96.1°C (205°F). Remove the brisket at about 94°C (200°F). The brisket is rested for 30 minutes to an hour and then carved across the grain. Done properly this is an exceptional eating experience and will appeal to the consumer looking to be a part of the slow cooking movement. Sourcing brisket at retail has been a challenge for tailgaters, foodies and meat hobbyists alike. The brisket may add additional meat sales for the slow cooking enthusiast.
The brisket is an excellent choice for braising applications and performs well because its connective tissue breaks down and creates a nice balance of fat to keep the meat moist and flavourful.
Brisket is also ideal for use in stews.
Brisket is also processed and sliced for Montreal corned beef, smoked meat and pastrami.
Cooking Methods
Grilling
Smoking
Braising, Simmering, Stewing or Pot Roasting
Applications
Sandwiches Carved Items
Pastrami NAMP #611s
Corned Beef NAMP #601s
Salted Beefs
Pickled Beefs
Shaved Meatss
Pulled Beef
Resources
Foreshank
Ground Beef Patties and Beef Burgers
Ground Beef Patties and Beef Burgers
NAMP #1136
Technical Description – Burgers/Steakettes are prepared from ground beef, plus water, a filler (binder) sweetening agent, flavour enhancer, salt, spice and seasonings. Shaped into a specific form and mass. The minimum protein level will be at least 13% with the meat protein level being at least 11.5%.
Beef patties contain fresh boneless beef with optional seasoning and no fillers or binding agents.
Beef burgers contain fresh boneless beef with seasoning and filler or binding agents which are optional. Burgers may also be manufactured using mechanically separated beef as part of the beef blend.
Source-ground patties and burgers contain fresh beef trimmings from a particular primal (e.g., chuck or sirloin).
Cooking Methods
Grilling
Sauté/Pan Fry
Roasting
Applications
Hamburgers
Beef Sausage
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