Beef: Loin

Beef

cow loin 1
123 Beef Short Ribs
NAMP
Code: loin 
123
123 Beef Short Ribs

 

This item consists of the rib section from any rib and/or plate item and shall contain at least 2 but no more than 5 ribs (ribs 6 through 10). The dorsal side shall be at an approximate right angle to the rib bones and the latissimus dorsi shall be continuous across the cut surface. The ventral side shall be a straight cut that is approximately parallel to the dorsal side and does not contain any costal cartilages.The cutaneous trunci,diaphragm, and serous membrane (peritoneum) shall be excluded. The surface fat shall be trimmed to not exceed 0.25 inch (6 mm) at any point.The purchaser shall specify the number of ribs and the width (distance between the dorsal and ventral sides) of the rib sections.

 

This item is as described in Item No. 123, except it shall be derived from the 6th, 7th, and 8th ribs of the short plate. The serratus ventralis shall be continuous across the cut surface for at least 2 ribs on both the dorsal and ventral sides, and the exterior fat cover and the latissimus dorsi shall be excluded.

123A Beef Short Plate, Short Ribs, Trimmed
NAMP
Code: loin
123A
123A Beef Short Plate, Short Ribs, Trimmed
135A Diced Beef Sirloin Extra Lean Beef Stew
NAMP
Code: loin
135A
135A

Any restaurant; from salad to entree as “steak bites” to stew. Beef tips and ....... Any mass feeder from factories to colleges, hospitals, casinos Any ethnic concept By canners and cookers (who sometimes prefer bulk back with or without a liner in the box.

 

The commodity is a by-product of portioning top butts, ball tips, or tri tips. It is practically free of trimable fat and would be called 100% visual lean, generally testing ~94% lean by chemical analysis. There is no “commodity pack”size. It may be packed in catch weight or net weight boxes; 2/5#, 4/5#, 2/10#, or 4/10# but ALL should be vacuum packaged in barrier film. 98% of the pieces, by weight, should be 3/4oz or larger The commodity is made from primal cuts aged 18-36 days and is blast frozen the day it’s packed. Can be graded or not graded, but the commodity is presumed to be from A maturity fed beef and NOT Cows. The commodity should have no off odor and no brownish or greenish color.