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The sternum is removed with associated muscle attached. (Major muscles M. pectoralis superficialisis, M. pectoralis profundus and M. (...) [Picture BP2011] Inside cap off side muscles removed 2014 Alternative Description: Topside cap off side muscle removed 2006 Topside Cap Off is prepared from the Topside (item 2000) by the removal of the M. gracilis muscle along the natural seam. The following side muscles are removed: M. pectineus and M. sartorius muscles.

When a seam of fat occurs between adjacent muscles, only the fat above the level of the involved muscles is measured (known as planing; see also figure 1). (...) The portion of the brisket point is removed along the natural seam between the shoulder muscles. ECE/TRADE/C/WP.7/GE.11/2011/5 23 The portion of the pectoral muscle of the brisket point remains firmly attached to the shoulder. (...) The portion of the pectoral muscle of the brisket point end remains firmly attached to the shoulder.

When a seam of fat occurs between adjacent muscles, only the fat above the level of the involved muscles is measured (known as planing; see also figure 1). (...) The portion of the brisket point is removed along the natural seam between the shoulder muscles. The portion of the pectoral muscle of the brisket point remains firmly attached to the shoulder. (...) ECE/TRADE/C/WP.7/2011/6 26 The portion of the pectoral muscle of the brisket point end remains firmly attached to the shoulder.

The sternum is removed with associated muscle attached. (Major muscles M. pectoralis superficialisis, M. pectoralis profundus and M. (...) • Rib length distance from eye muscle. ECE/TRADE/C/WP.7/GE.11/2014/5 26 • Cap muscle (M. trapezius) retained or removed (...) The following side muscles are removed: M. pectineus and M. sartorius muscles.

TRADE/WP.7/GE.11/2001/7 page 12 Points requiring specification: • Specify: rib numbers required and distance from eye muscle. • Cap muscle: retained or removed. • Length of exposed rib. • Scapular cartilage retained or removed. (...) A cut is made following the seams between the overlying muscles and underlying muscles and ribs, leaving the undercut (M. subscapularis) attached. (...) Option: Boneless Shoulder Blade (Oyster Cut) - Item 5055 SHOULDER 4995 (BANJO CUT) Shoulder (Banjo Cut) is prepared from a Forequarter (item 4972) and consists of the scapular, humerus and foreshank bones together with associated muscles. A cut is made following the seams between the overlying muscles and underlying muscles and ribs, leaving the undercut (M. subscapularis) attached.

Identified by the "7" shaped blade bone 1535 Shoulder Blade 7-Bone Steak - Same as UNECE item 1530 cut into steak portions ECE/TRADE/C/WP.7/GE.11/2010/7 Page 11 BNLS - 1550 Shoulder Under Blade Pot Roast - Boneless version of UNECE item 1530, leaving chuck eye and several additional muscles Picture BNLS - 1555 Shoulder Under Blade Steak - This item is cut in steak portions from the serratus ventralis muscle, the largest, single muscle from the under blade BNLS - 1556 Shoulder Under Blade Flat - This item is the splenius muscle Picture BNLS - 1560 Shoulder Clod Roast - This item consists of muscles overlying the blade bone including the infraspinatus, triceps brachii and teres major Picture BNLS - 1565 Shoulder Clod Steak - Same as UNECE item 1560 cut into steak portions Picture BNLS - 1561 Shoulder Clod Mock Tender Roast - This item consists of the supraspinatus muscle which comes from the ridge of the blade bone Picture BNLS - 1566 Shoulder Clod Mock Tender Steak - Same as UNECE item 1561 cut into steak portions BNLS - 1562 Shoulder Clod Top Blade Steak - This item is cut across the length of the infraspinatus muscle, and includes the large connective tissue in the center BNLS - 1567 Shoulder Clod Flat Iron Steak - This item consists of the infraspinatus muscle, with the large connective tissue removed from the center and outer surfaces BNLS - 1570 Shoulder Clod Petite Tender -This item consists of the teres major muscle ECE/TRADE/C/WP.7/GE.11/2010/7 Page 12 BNLS - 1575 Shoulder Clod Petite Tender Medallions - This item consists of the teres major muscle, cut into medallions BNLS - 1580 Shoulder Clod Center Roast - This item consists of the triceps brachii muscle Picture BNLS - 1585 Shoulder Clod Center Steak - Same as UNECE item 1580 cut into steak portions BNLS - 1590 Shoulder Under Blade Chuck Eye Roast - This item consists of the anterior portion (neck end) of the chuck eye roll BNLS - 1595 Shoulder Under Blade Chuck Eye Steak - This item consists of steaks cut across the length (first 3-4") of the posterior portion (rib end) of the chuck eye roll BNLS - 1596 Shoulder Under Blade Chuck Eye Country Style Ribs - Same as UNECE item 1681 and 1680, but cut into strips by splitting 1 1/4" to 1 1/2" thick pieces lengthwise SIRLOIN – CODE = 2 BNLS - 1255 Top Sirloin Steak - This item comes from any top sirloin item with bones and tenderloin removed BNLS - 1265 Top Sirloin Steak, Center - This item comes from any top sirloin item, cap off, gluteus medius muscle only BNLS - 1275 Top Sirloin Steak, Cap - This item consists of the cap (biceps femoris) muscle from any top sirloin item cut into steak portions ECE/TRADE/C/WP.7/GE.11/2010/7 Page 13 BNLS - 1280 Tri-Tip Roast - This item consists of the tensor fasciae latae muscle cut into roast portions BNLS - 1285 Tri-Tip Steak - This item consists of the tensor fasciae latae muscle cut into steak portions Picture BNLS - 1290 Bottom Sirloin, Flap - This item consists of the obliquus internus abdominus muscle THIN CUST-MISC – CODE = 9 1960 Inside skirt - This item consists of the transverse abdominus muscle 1961 Outside skirt - This item consists of the costal muscle portion of the diaphragm 1962 Thick skirt - This item consists of the diaphragm muscle and trimmed of any connective tissue BNLS - 1963 Flank steak - This item consists of the rectus abdominus muscle BNLS - 1970 Brisket - Cut from the breast section between the foreshank and the plate, includes the deep pectoral and superficial pectoral muscles BNLS - 1971 Brisket Point Half - Same as UNECE item 1950, but contains only the superficial pectoral muscle ECE/TRADE/C/WP.7/GE.11/2010/7 Page 14 BNLS - 1972 Brisket Flat Half - Same as UNECE item 1950, but contains only the deep pectoral muscle 1930 Shank - Cut from the hindshank or foreshank perpendicular to the bone BNLS - 1980 Shank - Boneless version of UNECE item 1930 1.2 Standard Veal Retail Cuts [to be added] 1.3 Standard Retail Porcine Cuts 1.3.1 Multilingual index of Porcine Retail Cuts [to be revised] Item English French Russian Pork leg bone in retail cuts 4013 Pork leg, long cut 4016 Pork leg, short cut 4015 Pork leg, long cut semi boneless 4018 Pork leg, short-cut semi boneless Xxxx Pork leg, long cut rump half Xxxx Pork leg, rump half, short-cut Xxxx Pork leg, shank half 4172 Pork leg, hock Xxxx Pork leg, hind shank Pork leg bone in retail cuts 4013 Pork leg, long cut 4016 Pork leg, short cut xxxx Pork leg, centre portion xxxx Pork leg, centre slice 4130 Porksirloin (rump) xxxx Pork sirloin (rump) slices 4176 Hind feet (trotter) ECE/TRADE/C/WP.7/GE.11/2010/7 Page 15 Item English French Russian xxxx Ham, cured and smoked xxxx Ham, short cut, cured and smoked xxxx Ham, short cut, shank half, cured and smoked. (...) ECE/TRADE/C/WP.7/GE.11/2010/7 Page 18 1.3.4 Porcine retail meat cuts LEG – CODE = 1 3120 Leg Rump Half - Sirloin and of the pork leg BNLS - 3170 Leg Rump Half - Sirloin and of the pork leg Picture 3130 Leg Center Roast - Roast portion from the center of the pork leg, contains top, bottom, eye and tip muscles along with the leg bone BNLS - 3180 Leg Center roast - Roast portion from the center of the pork leg, contains top, bottom, eye and tip muscles along with the leg bone Picture 3135 Leg Center Slice - A slice portion of item UNECE item # 3130 BNLS - 3185 Leg Center slice - Boneless version of UNECE item # 3135 Picture 3140 Leg Shank half - Lower half of pork leg, contains the shank bone and part of round leg bone BNLS - 3190 Leg Shank half - Boneless version of UNECE item # 3140 Picture BNLS - 3150 Leg Bottom Roast - Roast portion consisting of the Biceps femoris muscle ECE/TRADE/C/WP.7/GE.11/2010/7 Page 19 BNLS - 3155 Leg Bottom steak - Steak portion from UNECE item # 3150 BNLS - 3161 Leg Inside Roast - Roast portion consisting of the Semimembranosus and Gracillis muscle BNLS - 3162 Leg Inside Roast, cap off - Roast portion consisting of the Semimembranosus muscle, Gracillis removed BNLS - 3163 Leg Inside Steak - Steak portion of UNECE item # 3161 BNLS - 3164 Leg Cap Steak - Steak portion of Gracillis muscle Picture BNLS - 3171 Leg Tip Roast - Roast portion of the Leg tip, consisting of the rectus femoris, vastus lateralis, vastus intermedius and vastus medialis BNLS - 3172 Leg Tip Steak - Steak portion of UNECE item # 3171, consisting of the rectus femoris, vastus lateralis, vastus intermedius and vastus medialis BNLS - 3181 Leg Eye Roast - Roast portion of the leg eye, consisting of the semitendinosus BNLS - 3182 Leg Eye Steak - Steak portion of UNECE item # 3181, consisting of the semitendinosus ECE/TRADE/C/WP.7/GE.11/2010/7 Page 20 SIRLOIN – CODE = 2 3200 Sirloin Roast - Roast portion consisting of sirloin end of full loin, contains the hip bone and backbone . (...) BNLS - 3350 Loin Whole - Boneless version of UNECE item # 3300 Picture ECE/TRADE/C/WP.7/GE.11/2010/7 Page 21 3305 Loin Center Cut Roast - Roast portion of cut from the center portion of the full loin, UNECE item # 3300 BNLS - 3355 Loin Center Cut Roast - Boneless roast portion cut from UNECE item # 3350 3310 Loin Top Loin Roast - This item is cut from the center of the full loin with the loin eye being the primary muscle Picture BNLS - 3360 Loin Top Loin Roast - Boneless roast portion form UNECE item # 3310 3315 Loin Top Loin Chop - Similar to the loin chop, but tenderloin and part of the chine bone has been removed, the primary muscle is the loin eye BNLS - 3365 Loin Top Loin Chop - Boneless version of UNECE item # 3315 3335 Loin Back Ribs - Cut from the blade and center portions of the loin, contains rib bones and muscle between the ribs BNLS - 3370 Loin Tenderloin - Consists of the psoas major muscle BNLS - 3371 Loin Tenderloin Filets - Steak portions from UNECE item # 3370 ECE/TRADE/C/WP.7/GE.11/2010/7 Page 22 BNLS - 3372 Loin Tenderloin Tips - Small, boneless portions from UNECE item #3370 from the anterior end of the tenderloin RIB/BLADE – CODE = 4 3410 Loin Blade Roast - This item is cut from the full loin and contains part of the blade bone, rib bones, backbone, and loin eye is surrounded by several smaller muscles.

When a seam of fat occurs between adjacent muscles, only the fat above the level of the involved muscles is measured (known as planing; see figure 1). (...) • Distance from eye muscle. ECE/TRADE/C/WP.7/2007/24 Page 24 • Diaphragm retained or removed (...) The sternum is removed with associated muscle attached. (Major muscles M. pectoralis superficialisis, M. pectoralis profundus and M. rectus thoracis).

When a seam of fat occurs between adjacent muscles, only the fat above the level of the involved muscles is measured (known as planing; See Figure 1). (...) The sternum is removed with associated muscle attached. (Major muscles M. pectoralis superficialisis, M. pectoralis profundus M. rectus thoracis). (...) • Rib length distance from eye muscle. • Cap muscle (M. trapezius) retained or removed

• Breast removal distance from eye muscle. • M. cutaneus trunci retained or removed. (...) • Specify: length of eye muscle by the removal point from vertebrae. (...) The rib cage consists of rib bones and intercostals muscles and all overlaying fat and muscle. Points requiring specification: • Number of ribs required

When a seam of fat occurs between adjacent muscles, only the fat above the level of the involved muscles is measured (known as planing; see also figure 1). (...) The portion of the brisket point is removed along the natural seam between the shoulder muscles. The portion of the pectoral muscle of the brisket point remains firmly attached to the shoulder. (...) The portion of the pectoral muscle of the brisket point end remains firmly attached to the shoulder.