Weight Ranges (Pounds)
ITEM |
PRODUCT NAME |
A |
B |
C |
D |
100 |
Carcass |
500-600 |
600-700 |
700-800 |
800-up |
101 |
Side |
250-300 |
300-350 |
350-400 |
400-up |
102 |
Forequarter |
131-157 |
157-183 |
183-400 |
400-up |
103 |
Rib,Primal |
24-28 |
28-33 |
33-38 |
38-up |
107 |
Rib,oven-Prepared |
17-19 |
19-23 |
23-26 |
26-up |
109 |
Rib,Roast-Ready |
14-16 |
16-19 |
19-22 |
22-up |
109A |
Rib,Roast-Ready,Special |
14-16 |
16-19 |
19-22 |
22-up |
109B |
Rib, Blade Meat |
3-up |
|
|
|
109D |
Rib,Roast-Ready,Cover Off,Short-Cut |
12-14 |
14-17 |
17-20 |
20-up |
109E |
Rib,Ribeye Roll,Lip-on,Bone In |
11-13 |
13-16 |
16-19 |
20-up |
110 |
Rib,Roast-Ready,Boneless |
11-13 |
13-16 |
16-19 |
19-up |
112 |
Rib,Ribeye Roll |
5-6 |
6-8 |
8-10 |
10-up |
112A |
Rib,Ribeye Roll,Lip-on |
6-7 |
7-9 |
9-11 |
11-up |
113 |
Chuck,Square-Cut |
66-79 |
79-93 |
93-106 |
106-up |
114 |
Chuck,Shoulder Clod |
13-15 |
15-18 |
18-21 |
21-up |
114C |
Beef Chuck, Shoulder Clod,Trimmed |
Under12 |
12-14 |
14-18 |
18-up |
114D |
Chuck,Shoulder Clod,Top Blade,Roast |
Under2 |
8-10 |
10-12 |
12-up |
114E |
Chuck,Shoulder Clod,Arm Roast |
Under8 |
8-10 |
10-12 |
12-up |
115 |
Chuck,Square-Cut,Boneless |
54-65 |
65-77 |
77-88 |
88-up |
116A |
Chuck,Chuck Roll |
13-15 |
15-18 |
18-21 |
21-up |
116B |
Chuck,Chuck Tender |
Under1 |
1-3 |
3-up |
|
116D |
Chuck,Chuck Eye Roll |
Under8 |
8-10 |
10-14 |
14-up |
116E |
Chuck,Under Blade Roast |
Under8 |
8-10 |
10-14 |
14-up |
117 |
Foreshank |
7-8 |
8-10 |
10-12 |
12-up |
120 |
Brisket,Deckle-Off,Boneless |
6-8 |
8-10 |
10-12 |
12-up |
120A |
Brisket,Flat Cut,Boneless |
4-6 |
6-8 |
8-10 |
10-up |
120B |
Brisket,Point Cut,Boneless |
under3 |
3-4 |
4-6 |
6-up |
120C |
Brisket,2-Piece,Boneless |
6-8 |
8-10 |
10-12 |
12-up |
121 |
Plate,Short Plate |
20-27 |
27-31 |
31-35 |
35-up |
121C |
Plate,Outside Skirt,(Diaphragm) |
1-2 |
2-3 |
3-up |
|
121D |
Plate,Inside Skirt,(Transus Abdominis) |
1-3 |
3-4 |
4-up |
|
123 |
Short Ribs |
2-3 |
3-4 |
4-5 |
5-up |
123A |
Short Plate,Short Ribs,Trimmed |
|
|
|
|
123B |
Rib,Short Ribs,Trimmed |
|
|
|
|
123C |
Rib,Short Ribs |
|
|
|
|
123D |
Short Ribs,Boneless |
1-2 |
2-3 |
3-4 |
4-up |
124 |
Rib,Back Ribs |
|
|
|
|
124A |
Rib,Rib Fingers,Boneless |
|
|
|
|
130 |
Chuck,Short Ribs |
2-3 |
3-4 |
4-5 |
5-up |
134 |
Beef Bones |
|
|
|
|
135 |
Diced Beef |
|
|
|
|
135A |
Beef for Stewing |
|
|
|
|
135B |
Beef for Kabobs |
|
|
|
|
136 |
Ground Beef |
|
|
|
|
136A |
Ground Beef and Vegetable Protein Product |
|
|
|
|
136B |
Beef Patty Mix |
|
|
|
|
136C |
Beef Patty Mix, Lean |
|
|
|
|
137 |
Ground Beef,Special |
|
|
|
|
155 |
Hindquarter |
119-143 |
143-167 |
167-190 |
190-up |
158 |
Round,Primal |
59-71 |
71-83 |
83-95 |
95-up |
158A |
Round,Diamond-Cut |
63-76 |
76-89 |
89-102 |
102-up |
129 |
Round,Primal,Boneless |
44-53 |
53-62 |
62-71 |
71-up |
160 |
Round,Shank-Off,Partially Boneless |
47-57 |
57-67 |
67-76 |
76-up |
160B |
Round,Heel and Shank Out, Semi-Boneless |
38-46 |
46-54 |
54-60 |
60-up |
161 |
Round,Shank Off,Boneless |
42-51 |
51-62 |
62-71 |
71-up |
161B |
Round,Heel and Shank Off, Without Knuckle,Boneless |
30-37 |
37-44 |
44-51 |
51-up |
163 |
Round,Shank Off,3-Way,Boneless |
41-50 |
50-58 |
58-66 |
66-up |
166A |
Round,Rump Partially Removed, Shank Off |
44-52 |
52-61 |
61-70 |
70-up |
166B |
Round,Rump and Shank Partially Off, Handle On |
44-52 |
52-61 |
61-70 |
70-up |
167 |
Round,Knuckle |
8-9 |
9-11 |
11-13 |
13-up |
167A |
Round,Knuckle,Peeled |
7-8 |
8-10 |
10-12 |
12-up |
167D |
Round,Knuckle,Peeled,2-Piece |
5-7 |
7-9 |
9-12 |
12-up |
168 |
Round,Top(Inside),Untrimmed |
14-17 |
17-20 |
20-23 |
23-up |
169 |
Round,Top(Inside) |
14-17 |
17-20 |
20-23 |
23-up |
169A |
Round,Top(Inside),Cap Off |
12-15 |
15-18 |
18-20 |
20-up |
169B |
Round,Top(Inside),Cap |
1-2 |
2-3 |
3-up |
|
170 |
Round,Bottom(Gooseneck) |
18-23 |
23-27 |
27-31 |
31-up |
170A |
Round,Bottom(Gooseneck),Heel Out |
17-20 |
20-24 |
24-28 |
28-up |
171B |
Round,Outside Round(Flat) |
8-10 |
10-13 |
13-16 |
16-up |
171C |
Round,Eye of Round |
Under3 |
3-5 |
5-up |
|
172 |
Loin,Full Loin,Trimmed |
30-37 |
37-45 |
45-52 |
52-up |
172A |
Loin,Full Loin,Diamond Cut, Trimmed |
35-42 |
42-50 |
50-57 |
57-up |
174 |
Loin,Short Loin,Short-Cut |
14-20 |
20-25 |
25-30 |
30-up |
175 |
Loin,Strip Loin,Bone In |
11-14 |
14-18 |
18-22 |
22-up |
180 |
Loin,Strip Loin,Boneless |
8-10 |
10-12 |
12-14 |
14-up |
181 |
Loin,Sirloin |
16-19 |
19-24 |
24-28 |
28-up |
181A |
Loin,Top Sirloin,Bone In |
11-14 |
14-17 |
17-20 |
20-up |
184 |
Loin,Top Sirloin Butt,Boneless |
8-10 |
10-12 |
12-14 |
14-up |
184A |
Loin,Top Sirloin Butt,Semi Center-Cut,Boneless |
7-9 |
9-11 |
11-13 |
13-up |
184B |
Loin,Top Sirloin Butt, Center-Cut,Boneless,Cap Off |
5-7 |
7-9 |
9-11 |
11-up |
184D |
Loin,Top Sirloin,Cap |
1-2 |
2-3 |
3-4 |
4-up |
184E |
Beef Loin,Top Sirloin Butt, Boneless,2-Piece |
8-9 |
9-11 |
11-13 |
13-up |
185 |
Loin,Bottom Sirloin Butt,Boneless |
5-6 |
6-7 |
7-8 |
8-up |
185A |
Loin,Bottom Sirloin Butt,Flap,Boneless |
1-3 |
3-up |
|
|
185B |
Loin,Bottom Sirloin Butt,Ball Tip, Boneless |
1.5-3 |
3-up |
|
|
185C |
Loin,Bottom Sirloin Butt,Tri-Tip, Boneless |
1.5-3 |
3-up |
|
|
185D |
Loin,Bottom Sirloin Butt,Tri-Tip, Boneless,Defatted |
1.5-3 |
3-up |
|
|
189 |
Loin,Tenderloin,Full |
4-5 |
5-6 |
6-7 |
7-up |
189A |
Loin,Tenderloin,Full,Side Muscle On, Defatted |
3-4 |
4-5 |
5-6 |
6-up |
190 |
Loin,Tenderloin,Full,Side Muscle Off, Defatted |
2-3 |
3-4 |
4-up |
|
190A |
Loin,Tender,Full,Side Muscle Off, Skinned |
2-3 |
3-4 |
4-up |
|
191 |
Loin,Tenderloin,Butt |
1-2 |
2-3 |
3-4 |
4-up |
191A |
Loin,Tenderloin,Butt,Defatted |
1-2 |
2-3 |
3-4 |
4-up |
191B |
Loin,Tenderloin,Skinned |
under2 |
2-3 |
3-up |
|
192 |
Loin,Tender,Short |
2-3 |
3-4 |
4-up |
|
192A |
Loin,Tenderloin Tails |
|
|
|
|
193 |
Flank,Flank Steak |
under1 |
1-2 |
2-up |
|
|
|
|
|
|
|
