Beef: Chuck
123B Beef Rib, Short Ribs, Trimmed
NAMP Code: chuck 123B
This item is as described in Item No. 123, except it shall be derived from the 6th, 7th, and 8th ribs of the primal rib. The serratus ventralis shall be exposed and continuous for at least 2 ribs on one side only, and the exterior fat cover and the latissimus dorsi shall be excluded.This item shall be trimmed practically free of surface fat.
This item consists of the obliquus abdominis internus muscle from the bottom sirloin butt. The boneless flap is separated from the ball tip and the tri-tip through the natural seam. The heavy connective tissue and any cartilage shall be excluded.
185A Beef Loin, Bottom Sirloin Butt, Flap, Boneless
NAMP
Code: chuck
185A
180XT Holstein XT Strip
NAMP Code: chuck 180XT
The muscle is naturally thinner over the back of a dairy steer than an English breed steer. With feedlot steers dressing 875#, this Holstein is the only strip loin to cut if your finished steak size is 6-10oz and you want some thickness. The trim specs are 0x1 or 1x1, which is the length of the tail, from the eye muscle; back-fat trimmed to 1/4” overall; 1/2” at any one point (1/4-1/2”) Dairy steers generally come to market younger so theoretically, they should be more tender. They are fed more grain and less grass in their young lives so they show high marbling young and grade more prime than English breeds Dairy breeds are longer and their strips and rib eyes are longer.