Beef front quarter

HILAL GROUP
Kazakhstan, Ukraine, Georgia
beef catalog & industry
classifications
IIN/BIN: 110640005966 Export cod : KZ A.05/W-0318/E
Address: Puskini 31 / A Kazakhstan / Almaty
Tax ID : 38605247 Export Cod UA10038605247 Boradyanskiy Reyon Selo Lubyanka Ulitsa
Çkalova 39/2 Kiev /Ukrania
Tax ID : 405169035 Address : Nadzaladevi Tsabadze No 19 Tiblis/Georgia
Tax number : 7040119762 Trade register number : 05/48960/48616 Adress: Karagöz
Mahallesi Behram Sokak No 31/2 Şahinbey/ Gaziantep/ TURKEY.

BEEF Front Quarter
The beef forequarter is the anterior portion of the beef side which is separated from the hind
quarter by a cut passing between the 12 and 13th ribs. This is broken into primals: chuck, rib,
plate, brisket and foreshank The front quarter is prepared from a carcass side by the
separation of the forequarter and the hindquarter by a cut along the specified rib, at right
angles to the vertebral column through the ventral portion of the flank..
Chuck
The square cut chuck is separated from the rib, plate, brisket and shank by two straight cuts
at right angles to each other. The first cut passes between the 5th and 6th rib and separates
the chuck, brisket and shank from the rib and plate. The second cut passes at a point slightly
above (dorsal to) the elbow joint and through the cartilaginous juncture of the 1st rib and
sternum and separates the chuck from brisket and shank.
Rib
The rib portion is separated from the chuck and 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 ventral to the center of the rib cage.
Plate
The plate is separated from the chuck and brisket by a straight cut passing between the 5th
and 6th rib and from the rib by a straight cut passing across the ribs at right angles to the first
cut at the point slightly below ventral to the center of the rib cage.
Brisket
The brisket is separated from the plate by a straight cut passing between the 5th and 6th rib,
from the chuck by a cut at right angles to the first cut passing at a point slightly above (dorsal
to) the elbow joint (distal extremity of the humerus) and from the shank by a cut which follows
the natural contour of the elbow bone (olecranon process of the ulna).
Foreshank
The foreshank is separated from the chuck by a cut passing at a point slightly above (dorsal
to) the elbow joint (distal extremity of the humerus) from the brisket by a cut which follows the
natural seam of the elbow bone (olecranon process of the ulna).

Chuck
113 Beef Chuck, Square Cut
The portion of the front quarter which is separated from primal rib, plate and brisket by two straight
cuts at right angle to each other. It is a bone-in cut that has portions of the blade bone, arm bone and
back bone present.
113d Beef Chuck, Neck Bone
This bone is close to the head of the cattle. This cut consists of
the 1st to the 5th cervical vertebra (neck bone). Some meat may stay on the bones.
113e Beef Chuck, Chuck Bone
This bone was attached to the neck bone(113D). T
his cut usually consist of the 6th to 7th cervical
vertebra (neck bone) and the 1st to the 5th thoracic vertebra.
Purchaser may specify how much lean meat may stay on the bone.

114 Beef Chuck, Long Cut Shoulder Clod
This cut is inclusive of top blade (114D) muscle without being separated.
It consists of the outer muscle system of the chuck
which lies outside (lateral side) of the blade bone (scapula) and ventral
to the ridge of the blade bone extending from the shoulder joint to the tip of
the blade bone cartilage. It lies next to the humerus (arm bone) and below the spine of the chuck bone.
114d Beef Chuck, Top Blade Muscle
Generated from the long cut shoulder clod (114) after separation of the shoulder clod (114E).
The muscle (Infraspinastus) lies on top of the blade bone (or paddle bone).
This is separated from the blade bone and adjacent muscles through natural seams.
There is a strand of sinew (connective tissue) inside this muscle.
114e Beef Chuck, Short Cut Shoulder Clod
This cut is generated from the 114 long cut shoulder clod after
the removal of top blade muscle (114D). It consists of the large muscle system of the thick end of the
shoulder clod.

114f Beef Chuck, Shoulder Tender
This cut is a single muscle (Teres major)
which is separated from the shoulder clod (114E). It is also called petit tender or clod tender.
115 Beef Chuck, Square Cut Boneless
This cut has all bones and associated cartilages removed from the chuck (113) square cut.
The long cut shoulder clod (114) is not attached.
The shoulder clod (114) may be included separately based on specified purchaser options.
115d Beef Chuck, Pectoral Meat
This muscle cut is the Pectoralis profundi.
It is separated from the shoulder clod and round bone by cutting through the natural seam.

115e Beef Chuck, Conical Muscle
This cut is a single muscle (Brachialis) that surrounds the humerus.
It is removed by following the natural seam along the arm bone.
116 Beef Chuck, Chuck Blade Bone-In
Blade is the portion of the chuck which is separated from the neck, short rib and shoulder by two straight
cuts at right angles to each other and consists of the large muscle system that lies under and on top of the
blade bone.
116a Beef Chuck, Chuck Roll
This cut is generated from the blade portion of square cut chuck.
The clod, chuck tender, thin outer muscle, bones and associated cartilages are removed
.

116b Beef Chuck, Chuck Tender
This cut is generated from the chuck.
It is a single muscle
(Supraspinatus) which is located at the lower portion of the scapula spinous processes.
It is also called mock tender or Scotch tender.
116d Beef Chuck, Chuck Eye Roll
The chuck eye cut is separated from the chuck roll by cutting through the natural seam.
116e Beef Chuck, Edge Roast Meat
This cut is Serratus ventralis, Rhomboideusand Splenius muscles.
It is separated from the chuck eye roll through the natural seam.
The dorsal and ventral edges are straight cuts.

116f Beef Chuck, Rope Meat
This cut is the strip-shaped Longus collimuscle that extends from the first thoracic vertebra to the junction
between the ribs and the 6th thoracic vertebra. It can also be called neckchain.
116g Beef Chuck, Chuck Flap Tail
The chuck flap tail is generated from chuck roll (116A) by the separation of chuck eye roll (116D).
A thicker portion of the Serratus ventralis
muscle located near the 2nd-4th ribs is used for merchandizing purposes.
130 Beef Chuck, Short Rib Bone In
This cut is generated from rib bones of the primal chuck. It includes 4 ribs (2nd- 5th ribs).

130a Beef Chuck, Short Rib Boneless
This cut is derived from bone-in short rib (130) by the removal of all bones, excess fat and intercostal
meat.
Rib
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.
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.

107 Beef Rib OvenPrepared (Quebéc 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.
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.
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 ovenprepared rib.
This cut is called lifter meat, false lean, wedge meat, or cap meat.

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).
112 Beef Rib, Ribeye Roll
This cut is generated from the ovenprepared 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.
112a Beef Rib, Ribeye, Lip On
This boneless cut is generated from the ovenprepared rib with the chine bones,
feather bones, rib bones and blade meat removed.
The lip should not exceed 5x5 cm (2x2 inch) unless
specified by the purchaser.

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.
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.
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.

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 - 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 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 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 End Cut
Bones 10-12
This cut includes the 10th-12th ribs. Blade meat remains and excess 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).

123b Beef Short Rib (3 Bones)
This cut is the same cut as the short rib (123A) but the surface fat is removed.
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.
124 Beef Rib, Back Ribs
This cut is generated from ovenprepared
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.

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
Plate
121 Beef Plate, Short Plate Bone-In
The cutting line of this cut is the same as that of primal plate.
There are seven ribs (6th-12th) present. Diaphragm may or may not be attached.
121a Beef Plate, Short Plate Boneless
This cut is generated from bone-in short plate (121) after removal of all bones and associated cartilage.
It is also called the navel.

121b Beef Plate, Pso Super Pastrami (Karubi)
This cut is generated from bone-in short plate (121)
after removal of all bones and associated cartilages Rose meat (Cutaneous trunci),
the thin red meat covering the external surface of the plate,
is removed. The fat layer on the interior side of carcass is trimmed, exposing lean tissue.
121b Beef Plate, Pso Short Plate Eye (Yakiniku)
This cut is generated from super pastrami after removal of fat layers and other muscles covering the
eye of the short plate.
121c Beef Plate, Outside Skirt
This cut is the costal muscular portion of the diaphragm.
It is a thin, rectangular, slightly dark, and coarse muscle.
It is situated across the ribs which extend from the end of the brisket to the lumbar bone.
A thin membrane covers the lean.

121d Beef Plate, Inside Skirt
This cut is the lumbar portion of the diaphragm.
It is thick muscle (Transversus abdominis) and looks similar to,but wider and bigger, than the outside
skirt. It is usually offered as membrane or skin off and is practically free of fat.
121e Beef Plate Outside Skirt (Skinned)
This cut is generated from 121C outside skirt after removal of the thin membrane
covering both sides of this cut.
Brisket
118 Beef Brisket Bone-In
This primal cut is separated from the plate
by a straight cut passing between the 5th and 6th rib;
from the chuck by a cut at a right angle
to the first cut passing at a point slightly above the elbow joint;
and from the shank by a cut which follows the natural contour of the elbow bone.

120 Beef Brisket Boneless
The cutting line of this cut is the same as that of the bone-in brisket. All bones and associated
cartilage are removed. The thick layer of fat is removed.
120a Beef Brisket Deckle Removed
This cut is generated from the boneless brisket (120)
after removal of the brisket deckle.
This cut is the deep pectoral muscle and is trimmed practically free of fat.
120b Beef Brisket Point Cut, Deckle
This cut is generated from the boneless brisket (120)
after removal of the deep pectoral muscle (120A).
The deckle is removed along the hard fat and natural contour.

Shank
117 Beef Foreshank Bone-In
This is the portion of the front quarter which is separated
from the chuck by a cut passing at a point slightly
above (dorsal to) the elbow joint (distal extremity of the humerus);
and from the brisket by a cut which follows the natural seams of the elbow bone.
117 Beef Foreshank Boneless
This boneless cut foreshank is a group of muscles that surround
the shank bone after removal. The meat is removed through the natural seam around the foreshank
bone.

117a Beef Foreshank Armbone Attached Bone-In
This cut is arm bone and bone-in foreshank without being separated.
The foreshank and arm bone are attached;
meat remains on foreshank but removed from the arm bone.
134 Beef Bones – Foreshank Bone
This is the front quarter leg bone.
The purchaser may specify how much meat needs to be trimmed from the bone.

Beef Hind Quarter
The hindquarter is the posterior portion of the beef side which is separated
from the front quarter by a cut passing between the 12th and 13th rib.
The hindquarter is prepared from the carcass side by the separation of the hindquarter and
forequarter by a cut along the specified rib at right angles to the vertebral column through to
the ventral portion of the flank.
Hip
The hip is that portion of the hind quarter which is separated from the loin by a straight cut
which passes in front of (anterior to) the rump knuckle bone (head of the femur/acetabulum)
thereby cutting the pelvic bone (as coxae) into approximately two equal part.
Loin
The short loin is the anterior portion of the loin which is separated from the sirloin by a
straight cut which passes at a point immediately in front of (anterior to) the pin bone (ilium or
tuber coxae.
The sirloin is the posterior portion of the loin which is separated from the short loin by a
straight cut which passes at a point of (anterior to) the pin bone (ilium or tuber coxae.
Flank
The flank is that portion of the hind quarter which is separated from the loin by a straight cut
passing approximately parallel to the lumbar back bones (lumbar vertebrae) beginning in
close proximity to or through the flank lymph node (prefemoral) and from the plate by a cut
passing between the 12th and 13th rib and cartilage.

Hip
155 Hindquarter
Sides of beef are produced by splitting
the carcass down the back exposing the spinal groove of the length of either side.
Each side of beef produces a hindquarter and forequarter.
The hindquarter is the posterior portion of the beef side which is separated from the front quarter
by a cut passing between the 12th and 13th rib.
134 Beef Bones – Femur Bone
This is the hindquarter hip bone.
The purchaser may discuss how much
meat needs to be trimmed from the bone.
134 Beef Bones – Hindshank Bone
This is the hindquarter leg bone.
The purchaser may discuss how much meat needs to be trimmed from the bone.

158 Beef Round, Primal Hip
This bone in primal cuts is generated from the hindquarter of the carcass after the separation of
loin and flank. This item consists of four major sub primal cuts consisting of inside round, outside
round, knuckle, and shank.
159 Beef Round, Boneless Hip
This cut is generated the from the primal hip after removal of shank, knuckle and bones such as
aitch bone, femur bone and shank bone.
159a Beef Round, Pelvic Bone
This bone consists of aitch bone (rump bone) and pin bone.
This bone is connected to the round bone (femur bone) and sacrum.

159bBeef Round, Patella
This bone is generated from the top (caudal) of the knuckle near the shank.
The item is removed from the knuckle around the edge of the bone.
This bone is also called the knee cap.
160 Beef Round, Primal Hip Shank Off
This cut is generated from the primal hip (158) after the removal of the shank.
The shank is removed by a cut through the stifle
j oint along the natural seam between the heel muscle and hindshank.
160c Beef Round, Baron Of Beef Bone-In
This cut is generated from primal hip that has heel muscle, shank, and knuckle removed.
This cut has the femur bone attached.

166b Beef Round, Ponderosa Hip Handle On
This cut is generated from the primal hip. The hindshank and heel muscle are partially removed from
the shank bone forming a handle free of lean.
166c Beef Round, Hindshank Bone-In
This cut is the shank meat and shank bone attached. The shank is separated from the primal hip at the
stifle joint along the natural seam between the heel and hindshank.
167 Beef Round, Knuckle (Tip)
This cut is separated from the inside round and outside round through the natural seam.
The patella, joint capsule and surrounding connective tissue are removed.
It is also called sirloin tip or thick flank.

167a Beef Round, Knuckle (Tip) Peeled
This cut is generated from 167 knuckle by the removal of triangular-shaped smaller outer muscle
(Tensor fasciae latae), fat and skin tissue. This can be further broken into eye of sirloin tip (Vastus
lateralis) and sirloin tip with eye removed.
168 Beef Round, Inside Round
This boneless portion of the round located inside (medial side) of the leg is separated from the
outside round by cutting lengthwise along the natural seam.
This cut is also called top round or topside.
169a Beef Round, Inside Round Cap Removed
This cut is generated from 168 inside round by the removal of Gracilis muscle and the loose side
Pectineus and Sartorius muscles (169B). A small amount of surface fat will remain.

169b Beef Round, Inside Round Cap
This cut is generated from the inside round (168).
This cut is the muscle (Gracilis) that was separated along the natural seam from the top inside round.
170 Beef Round, Outside Round Gooseneck
This cut is the boneless portion of the round located outside
(lateral side) of the leg (femur bone), which is separated from 168 inside round.
Achilles tendon can be either retained or removed.
170a Beef Round, Outside Round (Heel Out)
This cut is generated from 170 outside round by the removal of heel muscle (Gastrocnemius).
Outside flat and eye of round are attached.

171b Beef Round, Outside Round Flat
This is the single muscle (Biceps femoris) which can be generated from 170A outside round by the
removal of 171C eye of round. Silver skin and connective tissues can be removed or retained. It is
also called bottom round or bottom flat.
171c Beef Round, Eye Of Round
This cut can be generated from 170A outside round by the removal of 171B outside flat. This is a
cylindrical-shaped, single muscle (Semitendinosus) inside the hind leg.
Exterior fat and membrane can be either removed or retained.
171f Beef Round, Outside Round Heel
This is the muscle (Gastrocnemius) that surrounds the knee joint at the lower part of the femur.
The Superficial digital flexor is attached.

171g Beef Round, Super Digital Flexor Muscle
This is the single muscle (Superficial digital flexor) which is located inside 171F heel muscle. A cut
is made from the lower portion to the upper portion of the heel along the muscle that extends to
the Achilles tendon. It is also called the rat tail.
171h Beef Round, Shin Shank (Bubble Meat)
This cut is generated by the separation of shank bone. This cut is the muscle that is positioned along
the fibula of the hind leg.
Loin
172 Beef Loin, Full Loin
This is a portion of hindquarter which is separated from the primal flank, the
knuckle and the primal round by a cut which passes in front of (anterior to) the
rump knuckle bone (head of the femur/acetabulum) thereby cutting the pelvic bone
(os coxae) into approximately two equal parts.

174 Beef Loin, Pso Short Loin 0x1
This cut is the anterior portion of the loin which is separated from the top sirloin butt by
a straight cut which passes at a point immediately in front of (anterior to) the pin bone
(ilium or tuber coxae). Two major sub-primal cuts from this cut are tenderloin and strip
loin.
175 Beef Loin, Pso Strip Loin Bone In 2x2
This is the portion of short loin from which the tenderloin is removed.
It contains the 13th rib and 1st-5th lumbar bones.
176 Beef Loin, Steak Tail (Loin Tail)
This cut may include both the Obliquus abdominis
internus and Obliquus abdominis externi
muscles that are adjacent to the flap meat.

180 Beef Loin, Pso Strip Loin Boneless 2x2
This cut is generated from 175 strip loin.
The tail is trimmed at a predetermined point that extends from the eye of the strip loin.
Rib finger meat and chain meat are either removed or retained.
180 Beef Loin, Pso Strip Loin Boneless Steak Ready
(Backstrap Off )This cut is generated from 180 strip loin after the removal of backstrap
(supraspinous ligament). The tail is trimmed at a predetermined point that extends from the eye of
the strip loin.
181 Beef Loin, Full Sirloin (Tenderloin Attached)
This cut is the posterior portion of the loin which is separated
from the short loin by a straight cut which passes at a point immediately in front of (anterior to)
the pin bone (ilium or tuber coxae).
This cut is inclusive of the butt tenderloin

184 Beef Loin, Top Sirloin Butt, Boneless
This cut is generated from 181A top sirloin
after the removal of bones and the associated cartilages.
This is the muscle located at 6th lumbar bone – 5th sacrum bone. Heavy connective tissue is
removed.
184b Beef Loin, Top Sirloin Butt Boneless, Cap Off (Top Butt)
This cut is generated from 184 top sirloin butt after the removal of cap and all other muscles except
the Gluteus medius. Chicken muscle (Gluteus accessorius), which is small sinewy muscle located on
the underside of the sirloin, is removed. Wedge fat is removed.
184d Beef Loin, Top Sirloin Cap (Bottom Butt)
This is the culotte muscle (Biceps femoris) from 184 top sirloin butt produced by the removal of the main
muscle, following the natural seam. Silver skin is removed. Exterior fat and membrane can be either
removed or retained.

185a Beef Loin, Bottom Sirloin Butt, Flap Meat, Boneless
This cut is the single muscle on the inner surface of the bottom sirloin butt.
It extends into the loin wing. Surface fat and sinew are completely removed.
Small pieces of flake fat and some connective tissue may remain.
185b Beef Loin, Bottom Sirloin Butt, Ball Tip, Boneless
This cut is a single dome-shaped muscle that is generated from bottom sirloin butt from which
185A flap meat and 185C tri tip are separated. It consists of the muscle system continuing from the
knuckle. This cut is lean with almost no outside fat.
185c Beef Loin, Bottom Sirloin Butt Tri-Tip Boneless
This cut is a muscle portion (Tensor fasciae latae) of bottom sirloin butt. The boneless tip is separated
from the ball tip and the flap meat through the natural seam. All connective tissue and cartilage is
removed. Fat cover is left on the underside.

185d Beef Loin, Bottom Sirloin Butt, Tri-Tip Boneless
Trimmed
This is described as 185C (Tensor fasciae latae) of the bottom sirloin
butt except it is trimmed practically free of fat.
189 Beef Loin, Tenderloin, Full
This cut is a cylindrically-shaped muscle located on the inside (ventral side)
of the lumbar vertebrae and the lateral surface of the ilium.
The side muscle (Psoas minor) remains attached.
189a Beef Loin, Tenderloin, Side Muscle On
This cut is similar to 189 full tenderloin except that most surface fat is removed.
The side muscle (side seam) that lies adjacent to the main tenderloin muscle is attached.
This cut is often referred to as PSMO (Peeled, side muscle-on).

190 Beef Loin, Tenderloin, Side Muscle Off
This cut is similar to 189A tenderloin except that the side muscle (side seam)
Psoas minor is removed
190a Beef Loin, Tenderloin, Skinned Denuded
This cut is generated from 189A or 190 tenderloin except that the side muscle, fat and silver skin is
removed.
191a Beef Loin, Tenderloin Butt, Defatted
This cut is the portion of the tenderloin remaining on
the lateral surface of the ilium after the separation of the short loin.
The surface and wing fat is almost completely trimmed out.

Flank
Beef Flank, Flank Steak
This cut is generated from the primal flank. It is the oval plate-shaped muscle (Rectus abdominis)
located toward the abdominal incision line from the 3rd to 6th lumbar vertebra.
2080 Rose Meat
The Cutaneous trunci or rose meat is a thin muscle on the outside of the carcass that spans the
shoulder to the flank. The meat has a pale light-red colour.
Live animals meat and Skin, Intestines food and petroleum products trade Inc.
international confirmation code
KZ A.05/W-0318/E / EC.X-Deuc.0113 GE405169035 / UA10038605247
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