item number and product description, weight ranges, color photographs of beef, pork,
lamb, veal, and further-processed/by-products, and labeled color photographs that
depict the separation points of primal cuts with the muscles identified. This is the
standard reference that is used to order meat by grocery stores in the civilian sector. To
1-17. ADDITIONAL REFERENCES
There are many other reference materials available, listed below are a some
resources that may provide assistance:
a. A Cross Sectional Muscle Nomenclature of the Beef Carcass, H.G. Tucker,
et. al., Michigan State University, East Lansing, MI.
b. Porcine Myology, R.G. Kauffman and L.E. St. Clair, University of Illinois
College of Agriculture, Urbana, IL.
c. Ovine Myology, R.G. Kauffman and L.E. St. Clair, and R.J. Reber.
e. United States Standards for Grades of Carcass Beef.
f. United States Standards for Grades of Pork Carcasses.
g. United States Standards for Grades of Veal and Calf Carcasses.
h. United States Standards for Grades of Lamb, Yearling Mutton, and Mutton
Carcasses.
i. United States Standards for Grades of Feeder Cattle.
j. United States Standards for Grades of Slaughter Cattle.
k. United States Standards for Grades of Feeder Pigs.
l. United States Standards for Grades of Slaughter Swine.
m. United States Standards for Grades of Slaughter Lambs, Yearlings, and
Sheep.
n. United States Standards for Grades of Vealers and Slaughter Calves.
MD0710
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