Beef Primal |
Retail Cut Name |
Cookery Method |
Specie |
Primal |
Name |
Cookery |
Brisket |
Corned |
Moist |
B |
B |
89 |
M |
|
Flat Half, Bnls (2) |
Moist |
B |
B |
15 |
M |
|
Whole, Bnls |
Moist |
B |
B |
10 |
M |
Chuck |
7-bone Pot-Roast |
Moist |
B |
C |
26 |
M |
|
Arm Pot-Roast |
Moist |
B |
C |
03 |
M |
|
Arm Pot-Roast, Bnls |
Moist |
B |
C |
04 |
M |
|
Blade Roast |
Moist |
B |
C |
06 |
M |
|
Eye Roast, Bnls (2) |
Dry/Moist |
B |
C |
13 |
D/M |
|
Eye Steak, Bnls (2) (3) (4) |
Dry |
B |
C |
45 |
D |
|
Mock Tender Roast |
Moist |
B |
C |
20 |
M |
|
Mock Tender Steak |
Moist |
B |
C |
48 |
M |
|
Petite Tender (2) (3) |
Dry |
B |
C |
21 |
D |
|
Shoulder Pot Roast (Bnls) |
Dry/Moist |
B |
C |
29 |
D/M |
|
Top Blade Steak or (Flat Iron) (2) (3) |
Dry |
B |
C |
58 |
D |
Flank |
Flank Steak |
Dry/Moist |
B |
D |
47 |
D/M |
Loin |
Porterhouse Steak |
Dry |
B |
F |
49 |
D |
|
T-bone Steak |
Dry |
B |
F |
55 |
D |
|
Tenderloin Roast (2) |
Dry |
B |
F |
34 |
D |
|
Tenderloin Steak (2) |
Dry |
B |
F |
56 |
D |
|
Top Loin Steak (2) (3) |
Dry |
B |
F |
59 |
D |
|
Top Loin Steak, Bnls (2) |
Dry |
B |
F |
60 |
D |
|
Top Sirloin Cap Steak, Bnls (2) (3) |
Dry |
B |
F |
64 |
D |
|
Top Sirloin Steak, Bnls Cap Off (2) (3) |
Dry |
B |
F |
63 |
D |
|
Top Sirloin Steak, Bnls (2) (3) |
Dry |
B |
F |
62 |
D |
|
Tri Tip Roast (2) (3) |
Dry |
B |
F |
40 |
D |
Plate |
Short Ribs (2) |
Moist |
B |
G |
28 |
M |
|
Skirt Steak, Bnls (2) (3) |
D/M |
B |
G |
54 |
D/M |
Rib |
Rib Roast (2) (3) |
Dry |
B |
H |
22 |
D |
|
Ribeye Roast, Bnls (2) |
Dry |
B |
H |
13 |
D |
|
Ribeye Steak, Bnls (2) (3) |
Dry |
B |
H |
45 |
D |
|
Ribeye Steak, Lip-On (2) (3) |
Dry |
B |
H |
50 |
D |
Round |
Bottom Round Roast (2) |
Dry/Moist |
B |
I |
08 |
D/M |
|
Bottom Round Rump Roast |
Dry/Moist |
B |
I |
09 |
D/M |
|
Bottom Round Steak (2) (3) |
Moist |
B |
I |
43 |
M |
|
Eye Round Roast (2) |
Dry/Moist |
B |
I |
14 |
D/M |
|
Eye Round Steak (2) |
Dry/Moist |
B |
I |
46 |
D/M |
|
Round Steak |
Moist |
B |
I |
51 |
M |
|
Round Steak, Bnls |
Moist |
B |
I |
52 |
M |
|
Tip Roast – Cap Off (2) |
Dry/Moist |
B |
I |
36 |
D/M |
|
Tip Steak – Cap Off (2) (3) |
Dry |
B |
I |
57 |
D |
|
Top Round Roast (2) |
Dry |
B |
I |
39 |
D |
|
Top Round Steak |
Dry |
B |
I |
61 |
D |
Various |
Beef for Stew (2) (3) |
Moist |
B |
N |
82 |
M |
|
Cubed Steak (2) (3) |
Dry/Moist |
B |
N |
83 |
D/M |
|
Ground Beef (2) |
Dry |
B |
N |
84 |
D |
|
|
|
|
|
|
|
Pork Primal |
Retail Cut Name |
Cookery Method |
Specie |
Primal |
Name |
Cookery |
Ham/Leg |
Pork Fresh Ham Center Slice |
Dry/Moist |
P |
E |
44 |
D/M |
|
Pork Fresh Ham Rump Portion |
Dry/Moist |
P |
E |
25 |
D/M |
|
Pork Fresh Ham Shank Portion |
Dry/Moist |
P |
E |
27 |
D/M |
|
Smoked Ham, Bnls |
Dry |
P |
E |
91 |
D |
|
Smoked Ham, Center Slice |
Dry |
P |
E |
90 |
D |
|
Smoked Ham, Rump Portion |
Dry |
P |
E |
96 |
D |
|
Smoked Ham, Shank Portion |
Dry |
P |
E |
97 |
D |
|
Tip Roast, Bnls (2) |
Dry |
P |
E |
35 |
D |
|
Top Roast, Bnls (2) |
Dry |
P |
E |
38 |
D |
Loin |
Back Ribs (2) |
Dry/Moist |
P |
F |
05 |
D/M |
|
Blade Chops |
Dry/Moist |
P |
F |
66 |
D/M |
|
Blade Chops, Bnls |
Dry/Moist |
P |
F |
67 |
D/M |
|
Blade Roast (Anterior) (Posterior) |
Dry/Moist |
P |
F |
06 |
D/M |
|
Butterflied Chops Bnls (2) |
Dry |
P |
F |
68 |
D |
|
Center Loin Roast (Anterior) (Posterior) |
Dry |
P |
F |
11 |
D |
|
Center Rib Roast (Anterior) (Posterior) |
Dry |
P |
F |
12 |
D |
|
Country Style Ribs (2) |
Dry/Moist |
P |
F |
69 |
D/M |
|
Loin Chops (2) |
Dry |
P |
F |
70 |
D |
|
Rib Chops (2) |
Dry |
P |
F |
71 |
D |
|
Sirloin Chops (2) |
Dry |
P |
F |
73 |
D |
|
Sirloin Cutlets (2) |
Dry |
P |
F |
53 |
D |
|
Sirloin Roast (Anterior) (Posterior) |
Dry |
P |
F |
30 |
D |
|
Smoked Pork Loin Chop |
Dry |
P |
F |
93 |
D |
|
Smoked Pork Loin Rib Chop (2) |
Dry |
P |
F |
95 |
D |
|
Tenderloin, Whole |
Dry |
P |
F |
34 |
D |
|
Top Loin Chops (2) |
Dry |
P |
F |
74 |
D |
|
Top Loin Chops, Bnls |
Dry |
P |
F |
75 |
D |
|
Top Loin Roast, Bnls |
Dry |
P |
F |
37 |
D |
Shoulder |
Arm Picnic, Whole (2) |
Dry/Moist |
P |
J |
02 |
D/M |
|
Arm Roast (2) |
Dry/Moist |
P |
J |
03 |
D/M |
|
Arm Steak (2) |
Dry/Moist |
P |
J |
41 |
D/M |
|
Blade Boston Roast (2) |
Dry/Moist |
P |
J |
07 |
D/M |
|
Blade Steak (2) |
Dry/Moist |
P |
J |
42 |
D/M |
|
Smoked Picnic, Whole |
Dry/Moist |
P |
J |
94 |
D/M |
Side/Belly |
Slab Bacon |
Dry |
P |
K |
98 |
D |
|
Sliced Bacon |
Dry |
P |
K |
99 |
D |
|
Fresh Side (2) |
Moist |
P |
K |
17 |
M |
Spareribs |
Pork Spareribs |
Dry/Moist |
P |
L |
32 |
D/M |
Various |
Ground Pork |
Dry |
P |
N |
85 |
D |
|
Hock |
Moist |
P |
N |
86 |
M |
|
Pork Cubed Steak |
Dry/Moist |
P |
N |
83 |
D/M |
|
Pork Sausage Links |
Dry |
P |
N |
87 |
D |
|
Sausage |
Dry |
P |
N |
87 |
D |
|
Smoked Pork Hock |
Moist |
P |
N |
92 |
M |
|
|
|
|
|
|
|
Lamb Primal |
Retail Cut Name |
Cookery Method |
Specie |
Primal |
Name |
Cookery |
Breast |
Ribs (Denver Style) (Proximal Side) |
Dry/Moist |
L |
A |
24 |
D/M |
Leg |
American Style Roast |
Dry |
L |
E |
01 |
D |
|
Center Slice |
Dry |
L |
E |
44 |
D |
|
Frenched Style Roast (2) |
Dry |
L |
E |
16 |
D |
|
Leg Roast, Bnls (Posterior) |
Dry |
L |
E |
18 |
D |
|
Sirloin Chops (2) |
Dry |
L |
E |
73 |
D |
|
Sirloin Half |
Dry |
L |
E |
31 |
D |
Loin |
Loin Chops |
Dry |
L |
F |
70 |
D |
|
Loin Roast (Anterior) (Posterior) |
Dry |
L |
F |
19 |
D |
Rib |
Rib Chops |
Dry |
L |
H |
71 |
D |
|
Rib Chops Frenched |
Dry |
L |
H |
72 |
D |
|
Rib Roast (Anterior) (Posterior) |
Dry |
L |
H |
22 |
D |
|
Rib Roast, Frenched |
Dry |
L |
H |
23 |
D |
Shoulder |
Arm Chops (2) |
Dry/Moist |
L |
J |
65 |
D/M |
|
Blade Chops (2) |
Dry/Moist |
L |
J |
66 |
D/M |
|
Square Cut |
Dry/Moist |
L |
J |
33 |
D/M |
Various |
Shank |
Moist |
L |
N |
88 |
M |
|
|
|
|
|
|
|
Variety Meats |
Retail Cut Name |
Cookery Method |
Specie |
Primal |
Name |
Cookery |
Beef |
Heart |
Dry/Moist |
B |
M |
76 |
D/M |
Lamb |
Heart |
Dry/Moist |
L |
M |
76 |
D/M |
Pork |
Heart |
Dry/Moist |
P |
M |
76 |
D/M |
Beef |
Kidney (2) |
Dry/Moist |
B |
M |
77 |
D/M |
Lamb |
Kidney |
Dry/Moist |
L |
M |
77 |
D/M |
Pork |
Kidney |
Dry/Moist |
P |
M |
77 |
D/M |
Beef |
Liver |
Dry/Moist |
B |
M |
78 |
D/M |
Lamb |
Liver |
Dry/Moist |
L |
M |
78 |
D/M |
Pork |
Liver |
Dry/Moist |
P |
M |
78 |
D/M |
Beef |
Oxtail |
Moist |
B |
M |
79 |
M |
Beef |
Tongue |
Dry/Moist |
B |
M |
80 |
D/M |
Lamb |
Tongue |
Dry/Moist |
L |
M |
80 |
D/M |
Pork |
Tongue |
Dry/Moist |
P |
M |
80 |
D/M |
Beef |
Tripe |
Moist |
B |
M |
81 |
M |