La. Admin. Code tit. 7 § XXXIII-137

Current through Register Vol. 50, No. 11, November 20, 2024

Section XXXIII-137 - Practical Meat Cutting and Merchandising-Volume 1

A. Beef

Location of Primal and Subprimal Beef Cuts

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Primal and Subprimal Cuts	Combination Cuts
1. Round	Hindquarter: 1 + 2 + 3 + 4
2. Short hip	Sirlion round: 1 + 2
3. Short loin	Loin: 2 + 3
4. Flank	Forequarter: 5 + 6 + 7 + 8 + 9
5. Rib	Wing: 5 + 6
6. Short plate	Full plate: 6 + 7
7. Brisket	Armbone chuck: 8 + 9
8. Square cut chuck	Cross-cut chuck: 7 + 8 + 9
9. Foreshank	Triangle: 6 + 7 + 8 + 9
Back: 5 + 8

1. Identification of Beef Cuts by Geographical Location and Trade

New York Area	New England Area	Restaurant and Institutional Trade
Beef Round No. 1	Cross-Cut Round Beef Round Round Across Primal Round	Beef Round Primal Round	Beef Round (a) Primal Round (b) Primal Round with rump on or off, shank on or off, bone-in or boneless (c) Round, three-way boneless
Knuckle No. 1 (Taken from beef round)	Knuckle Face Top Sirloin	Sirloin Tip	Knuckle (a) Knuckle Steaks

La. Admin. Code tit. 7, § XXXIII-137

Promulgated by the Department of Agriculture, LR 6:708 (December 1980).

AUTHORITY NOTE: Promulgated in accordance with R.S. 40:2300.