Beef Boneless Trimmings

Beef Boneless Trimmings
Trimmings are portions of meat remaining after the preparation of primal cuts from
the carcass. Trimmings must not include any portion of the head meat, internal
organs, major tendons or ligaments.
Points Requiring Specification:
Visual lean (VL) or chemical lean (CL) lean point determination
Primal cuts and/or associated pieces to be included
Inclusion of flank or brisket meats
Inclusion of fore/hind shank meats
Inclusion of diaphragm or intercostals meats
Minimum/maximum piece size requirements
Meat block type, origin and composition;
OTM (beef derived from cattle over thirty months of age),
UTM (beef derived from cattle under thirty months of age),
Packaging/box size requirements