INSPECTION OF BEEF R0ASTS AND STEAKS
Section I. GENERAL
TERMS USED IN THE PRODUCTION OF BEEF ROASTS AND STEAKS
a. Butterflying. The practice of cutting steak slices thicker than required, then
cutting that slice practically in two, and then folding it out to form one thinner slice (a
practice used to make steaks from the thin end of a tenderloin). Butterflying a portion of
meat to meet weight and thickness requirements is not acceptable.
b. Shoulder Rose. A thin subcutaneous muscle located on the lateral surface
of the shoulder clod roast (cutaneous omobrachialis), normally less than 1/8 inch in
thickness and approximately 10 to 12 square inches in area.
c. Seam. An area of attachment of two adjacent muscles.
d. Surface Fat. Fat on the outer surface of a cut of meat.
e. Seam Fat. Fat between two layers of muscle tissue.
f. Netting. Inserting a boneless cut of meat in an elastic netting material so that
the cut may retain its shape and hold together during cooking.
g. Knitting. Placing two or more small pieces of meat together and then
passing them through a tenderizing machine several times so that they hold together
and make one larger steak.
h. Cubing. Passing a slice of meat through a tenderizing machine two or three
times, thus breaking down the tough connective tissue.
i. Rib Eye. That portion of the longissimus dorsi contained in the rib primal.
j. Chuck Eye. That portion of the longissimus dorsi contained in the square-cut
k. Loin Eye. That portion of the longissimus dorsi contained in the short loin.
l. A. Abbreviation for anterior.
m. Di. Abbreviation for distal.