united nations economic commission for europe unece standard retail meat cuts 2008 edition
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UNITED NATIONS ECONOMIC COMMISSION FOR EUROPE UNECE STANDARD RETAIL MEAT CUTS 2008 EDITION Working Party on Agricultural Quality Standards. United Nations New York and Geneva, 2008. Carcasses & Cuts. Submitted by the United States of America - PowerPoint PPT PresentationTRANSCRIPT
UNITED NATIONS ECONOMIC COMMISSION FOR EUROPEUNECE STANDARDRETAIL MEAT CUTS2008 EDITIONWorking Party on Agricultural Quality Standards
United NationsNew York and Geneva, 2008
Submitted by the United States of America
The draft proposal for a new UNECE Standard for Retail Meat – Carcasses and Cuts has been prepared by the United States of America. It should serve as a discussion paper to initiate the discussions to define a new standard for Retail Meat Cuts.
Carcasses & Cuts
Purpose
• Facilitate trade by recommending an international language for use between buyer and seller.
• Describe meat items commonly traded internationally
• Define a coding system for communication and electronic trade.
Support business-to-business e-commerce in the global meat and poultry supply chain
• Facilitate the international movement of meat and poultry products
• Meeting the business-to-government information needs of customs organizations that review and release products at international border inspection points.
• Define the attributes to be used to classify products assigned to the new eCl@ss product hierarchy codes
UNECE Code for purchaser requirements for Retail Meat cuts
Field no. Name Section Code Range
1 Species 3.2 00 – 99
2 Product/cut 3.3/ 5 0000 – 9999
3 Field not used – 00 – 99
4 Refrigeration 3.4 0 – 9
5 Category 3.5.2 0 – 9
6 Production system 3.5.3 0 – 9
7 Feeding system 3.5.4 0 – 9
8 Slaughter system 3.5.5 0 – 9
9 Post-slaughter system 3.5.6 0 – 9
10 Fat thickness 3.6.1 0 – 9
11 Quality system 3.7 0 – 9
12 Weight ranging 3.9 0 – 9
13 Packing 3.10.2 0 – 9
14 Conformity assessment 3.12 0 – 9
ExampleField no. Name Requirement Code value
1 Species Retail Meat Cuts 50
2 Product/cut Tenderloin 5080
3 Field not used - 00
4 Refrigeration Chilled 1
5 Category Kid 2
6 Production system Outdoors 2
7 Feeding system Conventional 01
8 Slaughter system Not specified 0
9 Post-slaughter system Specified 1
10 Fat thickness 3-6mm 4
11 Quality system Not specified 0
12 Weight ranging Specified 1
13 Packing Cuts – vacuum-packed (VAC)
5
14 Conformity assessment Trade standard conformity assessment
2
Beef Carcass
RIB SHORTLOIN SIRLOIN ROUNDCHUCK
SHANK BRISKET PLATE FLANK TIP
SHOULDER
• Associated Cuts• Beef Chuck Arm Half• Beef Chuck Blade
• Beef Chuck Blade Half• Beef Chuck Blade Portion
• Beef Chuck Roll• Beef Chuck Blade Half, Boneless• Beef Shoulder
Beef Chuck, Square Cut
Beef Chuck Roll
Beef Cut Image
1092 - Beef Chuck Edge Roast Bnls -
1095 - Beef Chuck Roll Roast Bnls - This item is the muscle group from that consist of the longissimus dorsi, spinalis dorsi, complexus, and multifidus dorsi. The chuck eye roll shall be removed from the chuck roll by cutting through the natural seams and shall be practically free of surface fat.
1102 - Beef Chuck Roll Steak Bnls -
XXXX – Beef Chuck Eye Roast Bnls – This item shall consist of the complexus muscle from the Chuck Roll.
XXXX – Beef Chuck Eye Steak Bnls –
Beef Chuck Roll, cont’d
Beef Cut Image
1151 - Beef Chuck Under Blade Roast Bnls - This item is derived from Chuck Roll after removal of the chuck eye roll and shall consist of the subscapularis, serratus ventralis, rhomboideus and splenius muscles. The dorsal and ventral edges shall be straight cuts which are approximately parallel with each other, removing the ‘hump meat’.
1158 - Beef Chuck Under Blade Steak Bnls -
1727 - Beef for Stewing - Stew beef may be prepared from all muscles of the shoulder after removal of external fat and heavy portions of the shoulder and elbow tendons.
XXXX – Beef, Ground -
Beef Shoulder
Beef Cut Image
1137 - Beef Shoulder Top Blade Roast Bnls - This item is shall consist of the infraspinatus muscle.
1144 - Beef Shoulder Top Blade Steak Bnls - This item is derived from Item No. 114 and shall consist of the infraspinatus muscle.
1166 - Beef Shoulder Top Blade Steak, Flat Iron – The internal connective (shoulder tendon) within the top blade shall be exposed by a butterfly cut and removed.
1132 - Beef Shoulder Arm Roast Bnls – This item shall consist of the large muscle system of the thick end of the Shoulder (triceps brachii long head, triceps brachii lateral and may consist of the triceps brachii medial head and tensor fascia antibrachii).
1133 - Beef Shoulder Steak Bnls –
XXXX - Beef Shoulder Center Roast – This item shall consist of the triceps brachii long head only.
Beef Shoulder, cont’d
Beef Cut Image
1162 – Beef Shoulder Center Steak -
1030 - Beef Shoulder Petite Tender - This item shall consist of the Teres Major muscle derived from the medial surface of the shoulder. It shall be removed from the shoulder by cutting through the natural seams.
1164 - Beef Shoulder Petite Tender Medallions -
1727 - Beef for Stewing - Stew beef may be prepared from all muscles of the shoulder after removal of external fat and heavy portions of the shoulder and elbow tendons.
XXXX - Beef For Kabobs - Beef for kabobs can be made from the infraspinatus, teres major or any of the tricep brachii muscles.
XXXX – Beef, Ground -
1030 – Beef Shoulder Petite Tender
Description
This item shall consist of the Teres Major muscle derived from the medial
surface of the shoulder. It shall be removed from the shoulder by cutting
through the natural seams.
1092 – Beef Chuck Edge Roast Bnls
Description
1095 – Beef Chuck Roll Roast Bnls
Description
This item is the muscle group from that consist of the longissimus dorsi, spinalis dorsi, complexus, and multifidus dorsi.
The chuck eye roll shall be removed from the chuck roll by cutting through
the natural seams and shall be practically free of surface fat.
1102 – Beef Chuck Roll Steak Bnls
Description
XXXX – Beef Chuck Eye Roast Bnls
Description
This item shall consist of the complexus muscle from the Chuck Roll.
XXXX – Beef Chuck Eye Steak Bnls
Description
1132 – Beef Shoulder Arm Roast Bnls
Description
This item shall consist of the large muscle system of the thick end of the Shoulder (triceps brachii long head,
triceps brachii lateral and may consist of the triceps brachii medial head and
tensor fascia antibrachii).
1133 – Beef Shoulder Steak Bnls
Description
1137 – Beef Shoulder Top Blade Roast Bnls
Description
This item is shall consist of the infraspinatus muscle.
1144 – Beef Shoulder Top Blade Steak Bnls
Description
This item is derived from Item No. 114 and shall consist of the infraspinatus
muscle.
1151 – Beef Chuck Under Blade Roast Bnls
Description
This item is derived from Chuck Roll after removal of the chuck eye roll and
shall consist of the subscapularis, serratus ventralis, rhomboideus and splenius muscles. The dorsal and ventral edges shall be straight cuts
which are approximately parallel with each other, removing the ‘hump meat’.
1158 – Beef Chuck Under Blade Steak Bnls
Description
1162 – Beef Shoulder Center Steak
Description
1164 – Beef Shoulder Petite Tender Medallions
Description
1166 – Beef Shoulder Top Blade Steak, Flat Iron
Description
The internal connective (shoulder tendon) within the top blade shall be
exposed by a butterfly cut and removed.
1166 – Beef Shoulder Top Blade Steak, Flat Iron
Description
The internal connective (shoulder tendon) within the top blade shall be
exposed by a butterfly cut and removed.
XXXX – Beef Shoulder Center Roast
Description
This item shall consist of the triceps brachii long head only.
1727 – Beef for Stew
Description
Stew beef may be prepared from all muscles of the shoulder after removal of
external fat and heavy portions of the shoulder and elbow tendons.
XXXX – Beef for Kabobs
Description
Beef for kabobs can be made from the infraspinatus, teres major or any of the
triceps brachii muscles.
XXXX – Ground Beef
Description
• The proposed UNECE Standard depicted in the preceding slides takes into consideration the key qualities from the IMPS and URMIS• IMPS
• Hierarchal Structure• URMIS
• Codification – UPC’s• General Descriptors – “Flat Iron”
UNECE compared to IMPS and URMIS