107 Beef Rib OvenÂPrepared (Quebec Spec)
This cut is generated from the primal rib. The short ribs are removed. The chine bones are removed along the spinal canal. Feather bones are attached.
124a Beef Rib Rib Finger Meat (Intercostal)
These cuts may be generated from any portion of the carcass that contains rib bones. These cuts consist of the lean tissues that lie between the bones
124 Beef Rib, Back Ribs
This cut is generated from ovenÂprepared beef rib and consists of seven ribs and associated intercostals meat. Serous membrane (peritoneum) and button bones (cartilage of spinous processes) can be either removed or retained.
123d Beef Short Rib Boneless
This cut is generated from the short ribs (123A/B) after removal of ribs and intercostals. It is the thickest portion of the Serratus ventralis muscle covering that section of 6th, 7th and 8th ribs.
123b Beef Short Rib (3 Bones)
This cut is the same cut as the short rib (123A) but the surface fat is removed.
123a Beef Short Rib (3 Bones)
This cut is generated from the primal rib and consists of 6th-8th ribs. The blade meat is removed and fat remains. The dimension of the cut is usually based on length of ribs as 15cm, 23cm or 15-23cm (6 inch, 9 inch or 6-9 inch).
123 Beef Short Rib-Pso Braising Short Rib End Cut Bones 10-12
This cut includes the 10th-12th ribs. Blade meat remains and excess surface fat is removed.
123 Beef Short Rib – Pso Braising Short Rib Bones 9-12
The cutting line of this cut is the same as that of the short rib 9th-12th (123). Blade meat remains and excess surface fat is removed.
123 Beef Short Rib – Pso Braising Short Rib Bones 6-9
Cutting line is four bones (6th-9th) blade meat attached, outside surface fat removed.
123 Beef Short Rib – Pso End Cut Bones 9-12
This cut looks similar to short ribs (123A) but includes 9th12th ribs. The blade meat and fat remain.
123 Beef Short Rib – Pso Short Rib Piece Bones 6-9
This cut includes 6th-9th ribs and intercostals only. The blade meat and fat are removed.
123 Beef Short Rib (7 Bones)
Short ribs are generated from the primal rib after separation of prime rib. This is the rib end portion of the rib and plate obtained by making a straight cut parallel and adjacent to the cut which separates the rib from the plate
112d Beef Rib, Ribeye Cap
This muscle is generated from the ribeye (112) by the separation of Longissimus muscle and the associated fat. The Complexus and Spinalis muscles have been removed through the natural seams.
112c Beef Rib, Ribeye
This is the Longissimus muscle which is separated from ribeye (112) after the removal of ribeye cap (112D) and the associated fat.
112a Beef Rib, Ribeye, Lip On
This boneless cut is generated from the ovenÂprepared rib with the chine bones, feather bones, rib bones and blade meat removed. The lip should not exceed 5×5 cm (2×2 inch) unless specified by the purchaser.
112 Beef Rib, Ribeye Roll
This cut is generated from the ovenÂprepared rib with the chine bones, feather bones, rib bones and blade meat removed. Unlike 112A, this cut is free of the lip and associated fat that lies on the side of the short plate.
109e Beef Rib, Roastready Cover Off, Exportstyle
This cut is generated from roast ready rib with fat cover removed (Fat Cap Off = FCO). The lip and associated fat remains attached and trimmed to a specified measurement from the ribeye muscle (Longissimus muscle).
109b Beef Rib, Blade Meat
This cut consists of the muscle (Latissimus dorsi) that lies below the surface fat cover and surrounding the blade bone cartilage of the ovenÂprepared rib. This cut is called lifter meat, false lean, wedge meat, or cap meat.
109a Beef Rib Roastready Special-netted
Blade meat and associated muscles are removed. Feather bone, soft bone, backstrap are removed. The fat cover that is separated from the blade meat is replaced and secured by a net.
103 Beef Rib Primal
This is the portion of the front quarter which is separated from the chuck and 107 brisket by a straight cut passing between the 5th and 6th rib; and from the plate by a straight cut passing across the ribs at right angles to the first cut at a point slightly below (ventral to) the centre of the rib cage.
102 Front Quarter
Two matching sides will be produced from a carcass. Sides of beef are produced by splitting the carcass down the back exposing the spinal groove of the length of either side. The beef forequarter is the anterior portion of the beef side which is separated from the hindquarter by a cut passing between the 12th and 13th rib. The diaphragm may be excluded; however, if present, it is firmly attached and the membranous portion is trimmed close to the lean.