From 6407963963680936d63e30130d35bef436a46e12 Mon Sep 17 00:00:00 2001 From: Damion Dooley Date: Sun, 7 Apr 2024 22:25:35 -0700 Subject: [PATCH] Eliminating 20 duplicate labels --- src/ontology/foodon-edit.ofn | 37 +- src/ontology/imports/product_type_import.ofn | 4 +- src/ontology/imports/robot/meat_cuts.tsv | 1123 +++++++++--------- src/ontology/imports/robot/plant_parts.tsv | 16 +- src/ontology/imports/robot_meat_cuts.ofn | 129 +- src/ontology/imports/siren_augment_codes.ofn | 156 +-- 6 files changed, 656 insertions(+), 809 deletions(-) diff --git a/src/ontology/foodon-edit.ofn b/src/ontology/foodon-edit.ofn index 54dc40aa..342076d6 100644 --- a/src/ontology/foodon-edit.ofn +++ b/src/ontology/foodon-edit.ofn @@ -2404,6 +2404,7 @@ Declaration(Class(obo:FOODON_02020805)) Declaration(Class(obo:FOODON_02021444)) Declaration(Class(obo:FOODON_02021535)) Declaration(Class(obo:FOODON_02021629)) +Declaration(Class(obo:FOODON_02021757)) Declaration(Class(obo:FOODON_03000000)) Declaration(Class(obo:FOODON_03000039)) Declaration(Class(obo:FOODON_03301007)) @@ -16152,7 +16153,7 @@ AnnotationAssertion(obo:IAO_0000117 obo:FOODON_00003487 ) -SubClassOf(obo:FOODON_00003488 obo:FOODON_03315108) +SubClassOf(obo:FOODON_00003488 obo:FOODON_00002018) # Class: obo:FOODON_00003489 (akee) @@ -17296,9 +17297,10 @@ SubClassOf(obo:FOODON_00003743 obo:FOODON_00002499) # Class: obo:FOODON_00003744 (chili pepper) -AnnotationAssertion(obo:IAO_0000117 obo:FOODON_00003744 ) +AnnotationAssertion(dcterms:contributor obo:FOODON_00003744 ) +AnnotationAssertion(go:hasDbXref obo:FOODON_00003744 siren:F15873) AnnotationAssertion(go:hasExactSynonym obo:FOODON_00003744 "chili pod"@en) -SubClassOf(obo:FOODON_00003744 obo:FOODON_03315873) +SubClassOf(obo:FOODON_00003744 obo:FOODON_00001956) # Class: obo:FOODON_00003745 (tomatillo) @@ -20755,6 +20757,12 @@ AnnotationAssertion(go:hasSynonym obo:FOODON_02021629 "myocastor coypus"@en) AnnotationAssertion(go:hasSynonym obo:FOODON_02021629 "river rat"@en) SubClassOf(obo:FOODON_02021629 obo:FOODON_03411134) +# Class: obo:FOODON_02021757 (pork steak) + +AnnotationAssertion(dcterms:contributor obo:FOODON_02021757 ) +AnnotationAssertion(dcterms:date obo:FOODON_02021757 "2024-04-07T17:24:24Z"^^xsd:dateTime) +SubClassOf(obo:FOODON_02021757 obo:FOODON_00001038) + # Class: obo:FOODON_02021822 (catfish) AnnotationAssertion(go:hasDbXref obo:FOODON_02021822 langual:B2620) @@ -24481,7 +24489,7 @@ SubClassOf(obo:FOODON_03307321 ObjectSomeValuesFrom(obo:RO_0001000 obo:FOODON_03 SubClassOf(obo:FOODON_03307322 ObjectSomeValuesFrom(obo:RO_0001000 obo:NCBITaxon_8056)) -# Class: obo:FOODON_03307325 (trout (frozen)) +# Class: obo:FOODON_03307325 (piece(s) of trout meat (frozen)) SubClassOf(obo:FOODON_03307325 ObjectSomeValuesFrom(obo:RO_0001000 obo:FOODON_03411258)) @@ -27820,10 +27828,6 @@ SubClassOf(obo:FOODON_03311701 ObjectSomeValuesFrom(obo:RO_0001000 obo:FOODON_03 SubClassOf(obo:FOODON_03311704 ObjectSomeValuesFrom(obo:RO_0001000 obo:FOODON_03411047)) -# Class: obo:FOODON_03311711 (catfish fillet (raw)) - -SubClassOf(obo:FOODON_03311711 ObjectSomeValuesFrom(obo:RO_0001000 obo:FOODON_03411598)) - # Class: obo:FOODON_03311723 (milkfish in oil canned) SubClassOf(obo:FOODON_03311723 ObjectSomeValuesFrom(obo:RO_0001000 obo:NCBITaxon_29144)) @@ -35246,14 +35250,14 @@ AnnotationAssertion(go:hasSynonym obo:FOODON_03411846 "zoarcidae"@en) AnnotationAssertion(rdfs:label obo:FOODON_03411846 "eelpout family"@en) SubClassOf(obo:FOODON_03411846 obo:FOODON_03411157) -# Class: obo:FOODON_03411854 (anchovy) +# Class: obo:FOODON_03411854 (anchovy family) AnnotationAssertion(obo:IAO_0000114 obo:FOODON_03411854 obo:IAO_0000428) AnnotationAssertion(obo:IAO_0000412 obo:FOODON_03411854 ) AnnotationAssertion(go:hasDbXref obo:FOODON_03411854 ) AnnotationAssertion(go:hasDbXref obo:FOODON_03411854 langual:B1854) AnnotationAssertion(go:hasSynonym obo:FOODON_03411854 "engraulidae"@en) -AnnotationAssertion(rdfs:label obo:FOODON_03411854 "anchovy"@en) +AnnotationAssertion(rdfs:label obo:FOODON_03411854 "anchovy family"@en) SubClassOf(obo:FOODON_03411854 obo:FOODON_03411601) # Class: obo:FOODON_03411856 (righteye flounder family) @@ -60218,28 +60222,28 @@ AnnotationAssertion(go:hasDbXref obo:FOODON_03490415 langual:M0415) AnnotationAssertion(rdfs:label obo:FOODON_03490415 "polymer base textile container"@en) SubClassOf(obo:FOODON_03490415 obo:FOODON_03490157) -# Class: obo:FOODON_03490416 (polyamide container) +# Class: obo:FOODON_03490416 (polyamide textile container) AnnotationAssertion(obo:IAO_0000114 obo:FOODON_03490416 obo:IAO_0000428) AnnotationAssertion(obo:IAO_0000412 obo:FOODON_03490416 ) AnnotationAssertion(go:hasDbXref obo:FOODON_03490416 langual:M0416) -AnnotationAssertion(rdfs:label obo:FOODON_03490416 "polyamide container"@en) +AnnotationAssertion(rdfs:label obo:FOODON_03490416 "polyamide textile container"@en) SubClassOf(obo:FOODON_03490416 obo:FOODON_03490415) -# Class: obo:FOODON_03490417 (polyester container) +# Class: obo:FOODON_03490417 (polyester textile container) AnnotationAssertion(obo:IAO_0000114 obo:FOODON_03490417 obo:IAO_0000428) AnnotationAssertion(obo:IAO_0000412 obo:FOODON_03490417 ) AnnotationAssertion(go:hasDbXref obo:FOODON_03490417 langual:M0417) -AnnotationAssertion(rdfs:label obo:FOODON_03490417 "polyester container"@en) +AnnotationAssertion(rdfs:label obo:FOODON_03490417 "polyester textile container"@en) SubClassOf(obo:FOODON_03490417 obo:FOODON_03490415) -# Class: obo:FOODON_03490418 (polyolefine container) +# Class: obo:FOODON_03490418 (polyolefin textile container) AnnotationAssertion(obo:IAO_0000114 obo:FOODON_03490418 obo:IAO_0000428) AnnotationAssertion(obo:IAO_0000412 obo:FOODON_03490418 ) AnnotationAssertion(go:hasDbXref obo:FOODON_03490418 langual:M0418) -AnnotationAssertion(rdfs:label obo:FOODON_03490418 "polyolefine container"@en) +AnnotationAssertion(rdfs:label obo:FOODON_03490418 "polyolefin textile container"@en) SubClassOf(obo:FOODON_03490418 obo:FOODON_03490415) # Class: obo:FOODON_03490419 (boil-in bag) @@ -97255,6 +97259,7 @@ AnnotationAssertion(go:hasDbXref obo:FOODON_02021446 ) AnnotationAssertion(go:hasDbXref obo:FOODON_02021525 langual:B2129) +AnnotationAssertion(go:hasDbXref obo:FOODON_02021829 siren:F11711) AnnotationAssertion(go:hasDbXref obo:FOODON_03000040 siren:F3168) AnnotationAssertion(go:hasDbXref obo:FOODON_03000135 siren:F10341) AnnotationAssertion(go:hasDbXref obo:FOODON_03301061 langual:H0224) diff --git a/src/ontology/imports/product_type_import.ofn b/src/ontology/imports/product_type_import.ofn index 8a724b3b..957b1daa 100644 --- a/src/ontology/imports/product_type_import.ofn +++ b/src/ontology/imports/product_type_import.ofn @@ -7733,14 +7733,14 @@ AnnotationAssertion(oboInOwl:hasDbXref obo:FOODON_03400287 "http://www.langual.o AnnotationAssertion(rdfs:label obo:FOODON_03400287 "sweet sauce or topping (us cfr)"@en) SubClassOf(obo:FOODON_03400287 obo:FOODON_03400188) -# Class: obo:FOODON_03400288 (chocolate candy) +# Class: obo:FOODON_03400288 (chocolate candy (us cfr)) AnnotationAssertion(obo:IAO_0000114 obo:FOODON_03400288 obo:IAO_0000428) AnnotationAssertion(obo:IAO_0000115 obo:FOODON_03400288 "Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163)."@en) AnnotationAssertion(obo:IAO_0000412 obo:FOODON_03400288 "http://langual.org") AnnotationAssertion(oboInOwl:hasDbXref obo:FOODON_03400288 "http://www.langual.org/langual_thesaurus.asp?termid=A0288") AnnotationAssertion(oboInOwl:hasSynonym obo:FOODON_03400288 "candy, chocolate"@en) -AnnotationAssertion(rdfs:label obo:FOODON_03400288 "chocolate candy"@en) +AnnotationAssertion(rdfs:label obo:FOODON_03400288 "chocolate candy (us cfr)"@en) SubClassOf(obo:FOODON_03400288 obo:FOODON_03400293) # Class: obo:FOODON_03400289 (USA agency food product type) diff --git a/src/ontology/imports/robot/meat_cuts.tsv b/src/ontology/imports/robot/meat_cuts.tsv index 5ed60612..fb00d943 100644 --- a/src/ontology/imports/robot/meat_cuts.tsv +++ b/src/ontology/imports/robot/meat_cuts.tsv @@ -1,563 +1,566 @@ ID label parent class Equivalence axiom Subclass axiom definition definition source comment Industry IDs Exact Synonym see also created contributor curation status image term requested by Mapping to ID_mapping table Curation notes ID AL rdfs:label@en SC % SPLIT=| EC % SC % SPLIT=| AL IAO:0000115@en A IAO:0000119 SPLIT=| AL rdfs:comment@en AL oboInOwl:hasExactSynonym@en SPLIT=| A rdfs:seeAlso SPLIT=| AT dcterms:date^^xsd:dateTime A dcterms:contributor SPLIT=| AI IAO:0000114 AI schema:image -FOODON:00004530 piece of cow piece of cow -FOODON:00004532 piece(s) of cow piece(s) of cow -FOODON:02010032 animal muscle tissue cut animal muscle tissue cut -FOODON:00004491 beef muscle tissue cut beef muscle tissue cut -FOODON:00004492 pork muscle tissue cut pork muscle tissue cut - -FOODON:00004535 lamb carcass lamb carcass -FOODON:00004536 veal carcass veal carcass -FOODON:00003360 chicken carcass chicken carcass -FOODON:00004551 turkey carcass turkey carcass -FOODON:00004538 bison carcass bison carcass -FOODON:00004542 buffalo carcass buffalo carcass - -FOODON:00004482 lamb primal cut lamb primal cut -FOODON:00004485 lamb sub-primal cut lamb sub-primal cut -FOODON:00004479 lamb roast lamb roast -FOODON:00004489 lamb chop lamb chop - -FOODON:00004483 pork primal cut pork primal cut -FOODON:00004486 pork sub-primal cut pork sub-primal cut -FOODON:00004490 pork chop pork chop -FOODON:00004480 pork roast pork roast -FOODON:00004493 piece of pork meat piece of pork meat - -FOODON:00004484 veal primal cut veal primal cut -FOODON:00004487 veal sub-primal cut veal sub-primal cut -FOODON:00004481 veal roast veal roast - -FOODON:00004537 bison primal cut bison primal cut -FOODON:00004540 bison sub-primal cut bison sub-primal cut - -FOODON:00004541 buffalo primal cut buffalo primal cut -FOODON:00004543 buffalo sub-primal cut buffalo sub-primal cut - -FOODON:00004494 piece of ostrich meat piece of ostrich meat -FOODON:00004472 elk roast elk roast - -FOODON:00004348 raw #N/A -FOODON:00004531 deboning #N/A -FOODON:00004533 food grinding #N/A -FOODON:00004469 fresh frozen #N/A -FOODON:00004556 cow foot piece of cow 'animal foot' and 'derives from' some 'cow' A whole foot that derives from a cow. cow trotter #N/A -FOODON:03307055 cow foot (raw) cow foot 'cow foot' and 'has quality' some 'raw' A whole raw cow foot. #N/A -FOODON:00004557 pig foot swine food product 'animal foot' and 'derives from' some 'pig' A whole foot that derives from a pig. #N/A -FOODON:00004558 pig foot (raw) pig foot 'pig foot' and 'has quality' some 'raw' A whole raw pig foot. #N/A - Beef cuts #N/A -FOODON:02000403 piece of beef piece of cow 'piece of cow' and 'has part' some ('derives from' some 'animal muscle tissue cut') A piece of animal meat that is derived from cow. #N/A -FOODON:03309737 piece of beef (raw) piece of beef 'piece of beef' and 'has quality' some 'raw' A raw piece of beef. #N/A -FOODON:02000405 piece of beef (boneless) piece of beef 'piece of beef' and not ('has part' some ('derives from' some 'bone element')) A piece of boneless beef. #N/A -FOODON:02000406 piece of beef (cubed) piece of beef (boneless) A piece of boneless beef that has a cubic shape. Cubed meat should be free from bones, cartilage, lymph glands, and most or all connective tissue and fat. #N/A -FOODON:02000407 piece of beef (cubed, raw) piece of beef (cubed) 'piece of beef (cubed)' and 'has quality' some 'raw' A raw cubic piece of beef. #N/A -FOODON:02000408 piece of beef (with bone) piece of beef 'piece of beef' and 'has part' some ('derives from' some 'bone element') A piece of beef that contains bone material. #N/A -FOODON:02000409 piece of beef (with bone, raw) piece of beef (with bone) 'piece of beef (with bone)' and 'has quality' some 'raw' A raw piece of beef that contains bone material. #N/A -FOODON:02000410 piece of beef (deboned) piece of beef (boneless) 'piece of beef (boneless)' and 'is_specified_output_of' some 'deboning' A piece of deboned beef. #N/A -FOODON:02000411 piece of beef (mechanically deboned) piece of beef (deboned) A piece of beef that is mechanically deboned by forcing bones, with attached edible meat, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue. #N/A -FOODON:02000420 piece of beef (mechanically deboned, raw) piece of beef (mechanically deboned) 'piece of beef (mechanically deboned)' and 'has quality' some 'raw' A raw piece of mechanically deboned beef. #N/A -FOODON:02000412 piece(s) of beef piece(s) of cow 'has member' some 'piece of beef' and 'has member' only 'piece of beef' One or more pieces of beef. #N/A -FOODON:02000413 piece(s) of beef (raw) piece(s) of beef 'piece(s) of beef' and 'has quality' some 'raw' One or more raw pieces of beef. #N/A -FOODON:02000414 piece(s) of beef (boneless) piece(s) of beef 'piece(s) of beef' and not ('has part' some ('derives from' some 'bone element')) One or more pieces of boneless beef. #N/A -FOODON:00001282 beef (ground) piece(s) of beef 'piece(s) of beef' and 'is_specified_output_of' some 'food grinding' Beef that has been ground. https://en.wikipedia.org/wiki/Ground_beef #N/A -FOODON:03301886 beef (ground, raw) beef (ground) 'beef (ground)' and 'has quality' some 'raw' Raw beef that has been ground. #N/A -FOODON:02000416 piece(s) of beef (deboned) piece(s) of beef (boneless) 'piece(s) of beef (boneless)' and 'is_specified_output_of' some 'deboning' One or more pieces of deboned beef. #N/A -FOODON:02000417 piece(s) of beef (deboned, raw) piece(s) of beef (deboned) 'piece(s) of beef (deboned)' and 'has quality' some 'raw' One or more raw pieces of deboned beef. #N/A -FOODON:02000418 piece(s) of beef (mechanically deboned) piece(s) of beef (deboned) One or more pieces of mechanically deboned beef. #N/A -FOODON:02000419 piece(s) of beef (mechanically deboned, raw) piece(s) of beef (mechanically deboned) 'piece(s) of beef (mechanically deboned)' and 'has quality' some 'raw' One or more raw pieces of mechanically deboned beef. #N/A -FOODON:02000421 piece(s) of beef (frozen) piece(s) of beef 'piece(s) of beef' and 'has quality' some 'frozen' One or more pieces of frozen beef. #N/A -FOODON:02000422 beef (ground, fresh frozen) beef (ground) 'beef (ground)' and 'has quality' some 'fresh frozen' Beef that has been ground and is fresh frozen. #N/A -FOODON:03311831 beef (minced) piece(s) of beef 'piece(s) of beef' and 'is_specified_output_of' some 'food mincing' Beef that has been minced with a blade. #N/A -FOODON:02000425 beef (ground, lean) beef (ground) Beef that is ground and lean. #N/A -FOODON:02000426 beef (ground, extra lean) beef (ground) Beef that is ground and extra lean. #N/A -FOODON:02000427 beef (ground, medium) beef (ground) Beef that is medium ground. #N/A -FOODON:02000428 beef (ground, regular) beef (ground) Beef that is ground and regular. #N/A -FOODON:02000429 beef (ground, sirloin) beef (ground) Beef that comes from sirloin region and is ground. #N/A -FOODON:00002574 butchery cut of beef piece of beef A butchery cut of beef that is primal, sub-primal or a retail cut. https://orcid.org/0000-0001-5275-8866 #N/A -FOODON:02000415 butchery cut of beef (raw) butchery cut of beef 'butchery cut of beef' and 'has quality' some 'raw' A raw butchery cut of beef. https://orcid.org/0000-0001-5275-8866 #N/A -FOODON:00004470 beef primal cut butchery cut of beef A cut of beef that is initially separated from the carcass of a{n} {organism} during butchering. https://orcid.org/0000-0001-5275-8866 #N/A -FOODON:02000463 beef primal cut (raw) beef primal cut 'beef primal cut' and 'has quality' some 'raw' A raw beef primal cut. #N/A -FOODON:00004476 beef sub-primal cut butchery cut of beef A smaller cut of beef that is obtained from the larger primal cut of beef. https://orcid.org/0000-0001-5275-8866 #N/A -FOODON:02000464 beef sub-primal cut (raw) beef sub-primal cut 'beef sub-primal cut' and 'has quality' some 'raw' A raw beef sub-primal cut. #N/A -FOODON:00004478 beef retail cut butchery cut of beef A cut of beef that is derived from a sub-primal, individual muscle cut or minor primal cut. https://orcid.org/0000-0001-5275-8866 #N/A -FOODON:02000465 beef retail cut (raw) beef retail cut 'beef retail cut' and 'has quality' some 'raw' A raw beef retail cut. #N/A - - Beef Primal cut- Round #N/A -FOODON:00004477 beef roast beef roast -FOODON:02000000 beef round beef primal cut 'derives from' some 'beef carcass' A beef cut that comes from the 'round', the rear leg of the beef. https://www.beefitswhatsfordinner.com/cuts/cut/2949/round-primal Sometimes referred to as the “Beef Hip.” IMPS/NAMP - 158 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000001 beef round (raw) beef round 'beef round' and 'has quality' some 'raw' A raw beef round cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000002 beef bottom round beef sub-primal cut 'derives from' some 'beef round' A beef cut that comes from the outside of the rear leg. https://www.beefitswhatsfordinner.com/cuts/cut/2790/bottom-round-gooseneck Given the name “Bottom” because anatomically it is located below the Top Round and the Eye of Round in the Round primal. IMPS/NAMP - 170 outside round https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000003 beef bottom round (raw) beef bottom round 'beef bottom round' and 'has quality' some 'raw' A raw beef bottom round cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000004 beef bottom round steak beef steak 'beef steak' and 'derives from' some 'beef bottom round' A steak cut from the beef bottom round. https://www.beefitswhatsfordinner.com/cuts/cut/2439/bottom-round-roast Steak derived from the Bottom Round Flat, also known as an Outside Round. IMPS/NAMP - 1170A|UPC - 1466 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000005 beef bottom round steak (raw) beef bottom round steak 'beef bottom round steak' and 'has quality' some 'raw' A raw beef bottom round steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000006 beef bottom round steak (boneless) beef bottom round steak 'beef bottom round steak' and not ('has part' some ('derives from' some 'bone element')) A boneless beef bottom round steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000007 beef bottom round steak (boneless, raw) beef bottom round steak (boneless) 'beef bottom round steak (boneless)' and 'has quality' some 'raw' A raw and boneless beef bottom round steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000008 beef bottom round roast beef roast 'beef roast' and 'derives from' some 'beef bottom round' A roast cut from the beef bottom round. https://www.beefitswhatsfordinner.com/cuts/cut/2439/bottom-round-roast| Roast derived from the Bottom Round Flat, also known as an Outside Round. UPC - 1464 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000009 beef bottom round roast (raw) beef bottom round roast 'beef bottom round roast' and 'has quality' some 'raw' A raw beef bottom round roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000010 beef bottom round roast (boneless) beef bottom round roast 'beef bottom round roast' and not ('has part' some ('derives from' some 'bone element')) A boneless beef bottom round roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000011 beef bottom round roast (boneless, raw) beef bottom round roast (boneless) 'beef bottom round roast (boneless)' and 'has quality' some 'raw' A raw and boneless beef bottom round roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000012 beef top round beef sub-primal cut 'derives from' some 'beef round' A beef cut that comes from the inside of the rear leg. https://www.beefitswhatsfordinner.com/cuts/cut/2800/top-inside-round Given the name “Top” because anatomically it is located directly above the Bottom Round and the Eye of Round in the Round primal. IMPS/NAMP - 169|UPC - 1455 beef top (inside) round https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000013 beef top round (raw) beef top round 'beef top round' and 'has quality' some 'raw' A raw beef top round cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000014 beef top round steak beef steak 'beef steak' and 'derives from' some 'beef top round' A steak cut from the beef top round. https://www.beefitswhatsfordinner.com/cuts/cut/2802/top-round-steak IMPS/NAMP - 1169|UPC - 1153 inside round steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000015 beef top round steak (raw) beef top round steak 'beef top round steak' and 'has quality' some 'raw' A raw beef top round steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000016 beef top round steak (boneless) beef top round steak 'beef top round steak' and not ('has part' some ('derives from' some 'bone element')) A boneless beef top round steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000017 beef top round steak (boneless, raw) beef top round steak (boneless) 'beef top round steak (boneless)' and 'has quality' some 'raw' A raw and boneless beef top round steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000018 beef top round steak (cap off) beef steak 'derives from' some 'beef top round steak' A beef top round steak in which the top cap portion has been separated off. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000019 beef top round steak (cap off, raw) beef top round steak (cap off) 'beef top round steak (cap off)' and 'has quality' some 'raw' A raw beef top round steak in which the top cap portion has been separated off. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000020 beef top round steak (cap off, boneless, raw) beef top round steak (cap off) 'beef top round steak (cap off)' and 'beef top round steak (boneless)' and 'has quality' some 'raw' A raw and boneless beef top round steak in which the top cap portion has been separated off. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000021 beef top round roast beef roast 'beef roast' and 'derives from' some 'beef top round' A roast cut from the beef top round. https://www.beefitswhatsfordinner.com/cuts/cut/2621/top-round-roast UPC - 1551 inside round roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000022 beef top round roast (raw) beef top round roast 'beef top round roast' and 'has quality' some 'raw' A raw beef top round roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000023 beef top round roast (boneless) beef top round roast 'beef top round roast' and not ('has part' some ('derives from' some 'bone element')) A boneless beef top round roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000024 beef top round roast (boneless, raw) beef top round roast (boneless) 'beef top round roast (boneless)' and 'has quality' some 'raw' A raw and boneless beef top round roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000025 beef sirloin tip beef sub-primal cut 'derives from' some 'beef round' A beef cut that comes from the round primal, and is found on the front end of the rear leg. https://www.beefitswhatsfordinner.com/cuts/cut/2793/sirloin-tip Given the name “Sirloin Tip” because anatomically it is located next to the tip of the Sirloin. IMPS/NAMP - 167 round tip|knuckle https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000026 beef sirloin tip (raw) beef sirloin tip 'beef sirloin tip' and 'has quality' some 'raw' A raw beef sirloin tip cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000027 beef sirloin tip roast beef roast 'derives from' some 'beef sirloin tip' A roast cut from the beef sirloin tip. https://www.beefitswhatsfordinner.com/cuts/cut/2442/sirloin-tip-roast UPC - 1529 round tip roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000028 beef sirloin tip roast (raw) beef sirloin tip roast 'beef sirloin tip roast' and 'has quality' some 'raw' A raw beef sirloin tip roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000029 beef sirloin tip steak beef steak 'derives from' some 'beef sirloin tip' A steak cut from the beef sirloin tip. https://www.beefitswhatsfordinner.com/cuts/cut/2794/sirloin-tip-steak UPC - 1529 round tip roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000030 beef sirloin tip steak (raw) beef sirloin tip steak 'beef sirloin tip steak' and 'has quality' some 'raw' A raw beef sirloin tip steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000031 beef sirloin tip side roast beef roast 'derives from' some 'beef sirloin tip' A roast that derives from beef sirloin tip and only consists of M.vastus lateralis. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000032 beef sirloin tip side roast (raw) beef sirloin tip side roast 'beef sirloin tip side roast' and 'has quality' some 'raw' A raw beef sirloin tip side roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000033 beef sirloin tip side steak beef steak 'beef steak' and 'derives from' some 'beef sirloin tip side roast' A steak cut from the beef sirloin tip side roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000034 beef sirloin tip side steak (raw) beef sirloin tip side steak 'beef sirloin tip side steak' and 'has quality' some 'raw' A raw beef sirloin tip side steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000035 beef sirloin tip center roast beef roast 'derives from' some 'beef sirloin tip' A roast that derives from beef sirloin tip and only consists of M.rectus femoris. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000036 beef sirloin tip center roast (raw) beef sirloin tip center roast 'beef sirloin tip center roast' and 'has quality' some 'raw' A raw beef sirloin tip center roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000037 beef sirloin tip center steak beef steak 'beef steak' and 'derives from' some 'beef sirloin tip center roast' A steak cut from the beef sirloin tip center roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000038 beef sirloin tip center steak (raw) beef sirloin tip center steak 'beef sirloin tip center steak' and 'has quality' some 'raw' A raw beef sirloin tip center steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000039 beef eye of round beef sub-primal cut 'derives from' some 'beef round' A beef cut that is an elongated muscle located in the center of the beef round cut, and thus is named “Eye.” https://www.beefitswhatsfordinner.com/cuts/cut/2791/eye-of-round This extremely lean cut is shaped similar to a Tenderloin, but is much less tender. IMPS/NAMP - 171C|UPC - 1460 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000040 beef eye of round (raw) beef eye of round 'beef eye of round' and 'has quality' some 'raw' A raw beef eye of round cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000041 beef eye of round roast beef roast 'beef roast' and 'derives from' some 'beef eye of round' A roast cut from the beef eye of round. https://www.beefitswhatsfordinner.com/cuts/cut/2441/eye-of-round-roast UPC - 1480 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000042 beef eye of round roast (raw) beef eye of round roast 'beef eye of round roast' and 'has quality' some 'raw' A raw beef eye of round roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000043 beef eye of round steak beef steak 'beef steak' and 'derives from' some 'beef eye of round' A steak cut from the beef eye of round. https://www.beefitswhatsfordinner.com/cuts/cut/2457/eye-of-round-steak UPC - 1481 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000044 beef eye of round steak (raw) beef eye of round steak 'beef eye of round steak' and 'has quality' some 'raw' A raw beef eye of round steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Beef Primal cut- chuck #N/A -FOODON:02000045 beef chuck beef primal cut 'derives from' some 'beef carcass' A beef cut that extends from the neck to the fifth rib and includes the shoulder blade and upper arm. https://www.recipetips.com/kitchen-tips/t--103/cuts-of-beef.asp https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:03310939 beef chuck (raw) beef chuck 'beef chuck' and 'has quality' some 'raw' A raw beef chuck cut. https://orcid.org/0000-0001-5275-8866 #N/A -FOODON:02000046 beef chuck tender beef muscle tissue cut 'derives from' some 'beef chuck' A beef cut that consists of M. supraspinatus which lies dorsal to the medial ridge of the blade bone. https://www.beefitswhatsfordinner.com/cuts/cut/2753/chuck-tender The name comes from its shape which is long and narrow with a pointed tip, similar to a Tenderloin. IMPS/NAMP - 116B|UPC - 1008 mock tender https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000047 beef chuck tender (raw) beef chuck tender 'beef chuck tender' and 'has quality' some 'raw' A raw beef chuck tender cut. https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000048 beef chuck tender steak beef steak 'derives from' some 'beef chuck tender' A steak cut from the beef chuck tender. UPC - 1116 mock tender steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000049 beef chuck tender steak (raw) beef chuck tender steak 'beef chuck tender steak' and 'has quality' some 'raw' A raw beef chuck tender steak. https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000050 beef chuck tender roast beef roast 'derives from' some 'beef chuck tender' A roast cut from the beef chuck tender. https://www.beefitswhatsfordinner.com/cuts/cut/2482/chuck-tender-roast Also referred to as “Mock Tender” Roast because it has a similar appearance to a Tenderloin Roast. UPC - 1115 beef medallion pot roast|beef mock tender roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000051 beef chuck tender roast (raw) beef chuck tender roast 'beef chuck tender roast' and 'has quality' some 'raw' A raw beef chuck tender roast. https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000052 beef chuck roll beef sub-primal cut 'derives from' some 'beef chuck' A large, boneless cut that comes from between the ribs and backbone. It contains a mix of tender and somewhat tough muscles, which are fabricated into smaller cuts known as the chuck eye roll and the chuck under blade. https://www.beefitswhatsfordinner.com/cuts/cut/2754/chuck-roll Extension of the Ribeye Roll that remains in the Chuck. IMPS/NAMP - 116A|UPC - 1028 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000053 beef chuck roll (raw) beef chuck roll 'beef chuck roll' and 'has quality' some 'raw' A raw beef chuck roll cut. https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000054 beef chuck eye roll beef retail cut 'derives from' some 'beef chuck roll' The top portion of the chuck roll that is separated from the under-blade section. https://www.beefitswhatsfordinner.com/cuts/cut/2752/chuck-eye-roll The top portion of the Chuck Roll that most resembles a Ribeye Roll. IMPS/NAMP - 116D|UPC - 1029 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000055 beef chuck eye roll (raw) beef chuck eye roll 'beef chuck eye roll' and 'has quality' some 'raw' A raw beef chuck eye roll cut. https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000056 beef chuck eye roast beef roast 'derives from' some 'beef chuck eye roll' A roast cut from any portion of the chuck eye roll, typically the center. https://www.beefitswhatsfordinner.com/cuts/cut/2440/chuck-eye-roast UPC - 1095 chuck center roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000057 beef chuck eye roast (raw) beef chuck eye roast 'beef chuck eye roast' and 'has quality' some 'raw' A raw beef chuck eye roast. https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000058 beef chuck eye steak beef steak 'derives from' some 'beef chuck eye roll' A steak cut from the rib end only of the chuck eye roll. https://www.beefitswhatsfordinner.com/cuts/cut/2451/chuck-eye-steak-delmonico IMPS/NAMP - 1116D PSO 1|UPC - 1102 beef chuck eye roll steak (boneless) | delmonico steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000059 beef chuck eye steak (raw) beef chuck eye steak 'beef chuck eye steak' and 'has quality' some 'raw' A raw beef chuck eye steak. https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000060 beef country-style rib beef roast 'derives from' some 'beef chuck eye roll' A cut made by splitting a chuck eye roll in half lengthwise, resulting in two boneless, country-style ribs. https://www.beefitswhatsfordinner.com/cuts/cut/2918/country-style-ribs IMPS/NAMP - 1116D PSO 2|UPC - 1096 boneless country style rib|boneless Chuck roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000061 beef country-style rib (raw) beef country-style rib 'beef country-style rib' and 'has quality' some 'raw' A raw beef country-style rib. https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000062 beef under blade beef retail cut 'derives from' some 'beef chuck roll' A meat cut that is the flatter portion of the Chuck Roll and is under the Chuck Eye Roll. https://www.beefitswhatsfordinner.com/cuts/cut/44451/under-blade IMPS/NAMP - 116E chuck flat https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000063 beef sierra steak beef steak 'derives from' some 'beef under blade' A thin muscle that lays in the seam between the chuck eye roll and under blade. https://www.beefitswhatsfordinner.com/cuts/cut/2511/sierra-steak UPC - 1097 sierra cut https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000064 beef sierra steak (raw) beef sierra steak 'beef sierra steak' and 'has quality' some 'raw' A raw beef sierra steak. https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000065 beef denver steak beef steak A beef cut from the center of the under blade. https://www.beefitswhatsfordinner.com/cuts/cut/2593/denver-steak Steaks cut across the grain from the fourth most tender muscle. IMPS/NAMP - 1116G|UPC - 1098 chuck under blade center steak|chuck under blade steak https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000066 beef denver steak (raw) beef denver steak 'beef denver steak' and 'has quality' some 'raw' A raw beef denver steak. https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000067 beef denver roast beef roast A roast cut in which under blade with other muscles and connective tissue are removed and either left whole or portioned. https://www.beefitswhatsfordinner.com/cuts/cut/2760/under-blade-roast-center-cut IMPS/NAMP - 116G beef under blade roast (center-cut) https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000068 beef denver roast (raw) beef denver roast 'beef denver roast' and 'has quality' some 'raw' A beef denver roast that is raw. https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000069 beef shoulder clod beef sub-primal cut 'derives from' some 'beef chuck' A large muscle system which lies dorsal and posterior to the elbow joint, ventral and posterior to the ridge of the scapula (blade bone) and is anterior to the 6th rib. https://www.beefitswhatsfordinner.com/cuts/cut/2755/shoulder-clod Centred around the scapula or blade bone in the Chuck. Scapula is removed to make this a boneless subprimal. IMPS/NAMP - 114 chuck shoulder clod https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000070 beef shoulder clod (raw) beef shoulder clod 'beef shoulder clod' and 'has quality' some 'raw' A raw beef shoulder clod. https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000071 beef shoulder clod arm roast beef retail cut 'derives from' some 'beef shoulder clod' The largest section of the shoulder clod that consist of the large muscle system of the thick end of the shoulder. https://www.beefitswhatsfordinner.com/cuts/cut/2483/shoulder-clodheart Commonly referred to as clod heart. Leave whole or cut into roasts, but remove large connective tissue to assist with tenderness. IMPS/NAMP - 114E clod heart|shoulder center|shoulder clod heart https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000072 beef shoulder clod arm roast (raw) beef shoulder clod arm roast 'beef shoulder clod arm roast' and 'has quality' some 'raw' A raw beef shoulder clod arm roast. https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000073 beef shoulder steak beef steak 'derives from' some 'beef shoulder clod arm roast' A steak cut across the grain from the shoulder clod arm roast. https://www.beefitswhatsfordinner.com/cuts/cut/2528/shoulder-steak UPC - 1133 beef arm steak|beef arm chuck steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000074 beef shoulder steak (raw) beef shoulder steak 'beef shoulder steak' and 'has quality' some 'raw' A raw beef shoulder steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000075 beef shoulder roast beef roast 'derives from' some 'beef shoulder clod' A roast cut from the beef shoulder clod. https://www.beefitswhatsfordinner.com/cuts/cut/44477/shoulder-roast UPC - 1132 shoulder clod roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000076 beef shoulder roast (raw) beef shoulder roast 'beef shoulder roast' and 'has quality' some 'raw' A raw beef shoulder roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000077 beef ranch steak beef steak 'derives from' some 'beef shoulder clod arm roast' A steak cut across the grain from the shoulder clod arm roast similar to the shoulder steak. Visible connective tissue and associated lean must be removed to qualify as a Ranch Steak. https://www.beefitswhatsfordinner.com/cuts/cut/2500/ranch-steak IMPS/NAMP - 1114E PSO 1 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000078 beef ranch steak (raw) beef ranch steak 'beef ranch steak' and 'has quality' some 'raw' A raw beef ranch steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000079 beef shoulder petite tender beef muscle tissue cut 'derives from' some 'beef shoulder clod' The smallest muscle of the beef shoulder clod that is shaped like the tenderloin, but is tender and more affordable. https://www.beefitswhatsfordinner.com/cuts/cut/2501/shoulder-petite-tender IMPS/NAMP - 114F|UPC - 1190 shoulder tender|chuck shoulder tender https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000080 beef shoulder petite tender (raw) beef shoulder petite tender 'beef shoulder petite tender' and 'has quality' some 'raw' A raw beef shoulder petite tender. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000081 beef shoulder petite tender medallion beef muscle tissue cut 'derives from' some 'beef shoulder petite tender' A small tender medallion cut from the beef shoulder petite tender. https://www.beefitswhatsfordinner.com/cuts/cut/2603/shoulder-petite-tender-medallions Whole shoulder petite tender is sliced end-to-end for portions or medallions. IMPS/NAMP - 1114F|UPC - 1164 petite tender medallion|teres major medallions https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000082 beef shoulder petite tender medallion (raw) beef shoulder petite tender medallion 'beef shoulder petite tender medallion' and 'has quality' some 'raw' A raw beef shoulder petite tender medallion. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000083 beef top blade beef retail cut 'derives from' some 'beef shoulder clod' The second most tender muscle in the animal that is derived from the shoulder clod. However, internal connective tissue should be removed to preserve that tenderness. https://www.beefitswhatsfordinner.com/cuts/cut/44448/top-blade However, internal connective tissue should be removed to preserve that tenderness. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000084 beef top blade (raw) beef top blade 'beef top blade' and 'has quality' some 'raw' A raw beef top blade cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000085 beef top blade steak beef steak 'derives from' some 'beef top blade' A beef steak cut that is end-to-end from the whole top blade. https://www.beefitswhatsfordinner.com/cuts/cut/2758/top-blade-steak IMPS/NAMP - 1114D|UPC - 1136, 1144 beef shoulder top blade steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000086 beef top blade steak (raw) beef top blade steak 'beef top blade steak' and 'has quality' some 'raw' A raw beef top blade steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000087 beef flat iron steak beef steak 'derives from' some 'beef top blade' A steak cut from the top blade, where the cutting method removes internal connective tissue from the whole Top Blade. https://www.beefitswhatsfordinner.com/cuts/cut/2502/flat-iron-steak IMPS/NAMP - 1114D PSO 1|UPC - 1166 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000088 beef flat iron steak (raw) beef flat iron steak 'beef flat iron steak' and 'has quality' some 'raw' A raw beef flat iron steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000089 beef chuck short rib beef sub-primal cut 'derives from' some 'beef chuck' A cut that is derived from the beef chuck and must include rib 2 through 5. https://www.beefitswhatsfordinner.com/cuts/cut/2814/chuck-short-ribs Can be offered bone-in and/or boneless IMPS/NAMP - 130, 130A|UPC - 1124, 1127 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000090 beef chuck short rib (raw) beef chuck short rib 'beef chuck short rib' and 'has quality' some 'raw' A raw beef chuck short rib. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000091 beef chuck short rib (boneless) beef chuck short rib 'derives from' some 'beef muscle tissue cut' A cut from beef chuck short rib that is an individual muscle and is boneless. https://www.beefitswhatsfordinner.com/cuts/cut/2609/chuck-short-ribs-boneless IMPS/NAMP - 130A|UPC - 1127 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000092 beef chuck short rib (boneless, raw) beef chuck short rib (boneless) 'beef chuck short rib (boneless)' and 'has quality' some 'raw' A raw and boneless beef chuck short rib. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000093 beef square cut chuck beef sub-primal cut 'derives from' some 'beef chuck' A beef cut that is the portion of the forequarter after removal of the rib, shortplate, foreshank and brisket. https://www.beefitswhatsfordinner.com/cuts/cut/2946/square-cut-chuck-primal IMPS/NAMP - 113 chuck flat, chuck meat square https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000094 beef square cut chuck (raw) beef square cut chuck 'beef square cut chuck' and 'has quality' some 'raw' A raw beef square cut chuck. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000095 beef 7-bone chuck steak beef steak 'derives from' some 'beef square cut chuck' A beef steak cut that is identified by its 7-shaped bone. The 7-bone is made by cutting steaks across the scapula or blade bone. https://www.beefitswhatsfordinner.com/cuts/cut/2448/7-bone-chuck-steak UPC - 1035, 1042 7-bone steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000096 beef 7-bone chuck steak (raw) beef 7-bone chuck steak 'beef 7-bone chuck steak' and 'has quality' some 'raw' A raw beef 7-bone chuck steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000097 beef 7-bone chuck roast beef roast 'derives from' some 'beef square cut chuck' A beef roast cut that is identified by its 7-shaped bone. The 7-bone is made by cutting roasts across the scapula or blade bone. https://www.beefitswhatsfordinner.com/cuts/cut/2478/7-bone-chuck-roast UPC - 1033, 1034 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000098 beef 7-bone chuck roast (raw) beef 7-bone chuck roast 'beef 7-bone chuck roast' and 'has quality' some 'raw' A raw beef 7-bone chuck roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000099 beef blade chuck steak beef steak 'derives from' some 'beef square cut chuck' A steak cut from the flat bone portion of the blade that comes from ribs 4 through 5. https://www.beefitswhatsfordinner.com/cuts/cut/2450/blade-chuck-steak UPC - 1066, 1073 blade steak|boneless blade steak 1st cut https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000100 beef blade chuck steak (raw) beef blade chuck steak 'beef blade chuck steak' and 'has quality' some 'raw' A raw beef blade chuck steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000101 beef blade chuck roast beef roast 'derives from' some 'beef square cut chuck' A roast cut from the flat bone portion of the blade that comes from ribs 4 through 5. https://www.beefitswhatsfordinner.com/cuts/cut/2480/blade-chuck-roast UPC - 1064, 1065 chuck blade pot roast|chuck roast 1st cut|chuck roast blade cut https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000102 beef blade chuck roast (raw) beef blade chuck roast 'beef blade chuck roast' and 'has quality' some 'raw' A raw beef blade chuck roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000103 beef chuck roast beef roast 'derives from' some 'beef square cut chuck' A beef roast that comes from the center portion of the Chuck Roll. https://www.beefitswhatsfordinner.com/cuts/cut/44487/chuck-roast It can be called chuck center roast. IMPS/NAMP - 1116D beef center cut chuck roast|beef chuck center roast|beef chuck pot roast|beef pot roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000104 beef chuck roast (raw) beef chuck roast 'beef chuck roast' and 'has quality' some 'raw' A raw beef chuck roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000105 beef chuck steak beef steak 'derives from' some 'beef square cut chuck' A beef steak that comes from the center portion of the Chuck Roll. https://www.beefitswhatsfordinner.com/cuts/cut/44490/chuck-steak It can be called chuck center steak. IMPS/NAMP - 1116D PSO1 chuck center steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000106 beef chuck steak (raw) beef chuck steak 'beef chuck steak' and 'has quality' some 'raw' A raw beef chuck steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000107 beef cross-rib roast beef roast 'derives from' some 'beef square cut chuck' A beef cut that is adjacent to the arm and includes ribs 2 through 5. https://www.beefitswhatsfordinner.com/cuts/cut/2481/cross-rib-roast UPC - 1081, 1082 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000108 beef cross-rib roast (raw) beef cross-rib roast 'beef cross-rib roast' and 'has quality' some 'raw' A raw beef cross-rib roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000109 beef chuck arm steak beef steak 'derives from' some 'beef square cut chuck' A steak cut from the arm bone (humerus) of the upper forelimb. https://www.beefitswhatsfordinner.com/cuts/cut/2449/chuck-arm-steak UPC - 1050, 1056 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000110 beef chuck arm steak (raw) beef chuck arm steak 'beef chuck arm steak' and 'has quality' some 'raw' A raw beef chuck arm steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-88666 ready for release #N/A -FOODON:02000111 beef chuck arm roast beef roast 'derives from' some 'beef square cut chuck' A roast cut from the arm bone (humerus) of the upper forelimb. https://www.beefitswhatsfordinner.com/cuts/cut/2879/chuck-arm-roast UPC - 1048 chuck arm pot roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000112 beef chuck arm roast (raw) beef chuck arm roast 'beef chuck arm roast' and 'has quality' some 'raw' A raw beef chuck arm roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000113 beef chuck neck roast beef roast 'derives from' some 'beef square cut chuck' A beef cut that is derived from the anterior end of the untrimmed chuck roll. https://www.beefitswhatsfordinner.com/cuts/cut/2813/chuck-neck-roast IMPS/NAMP - 116I|UPC - 1120, 1121 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000114 beef chuck neck roast (raw) beef chuck neck roast 'beef chuck neck roast' and 'has quality' some 'raw' A raw beef chuck neck roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000115 beef chuck flap/edge roast beef roast 'derives from' some 'beef square cut chuck' A roast cut is made during fabrication to square off the chuck roll. https://www.beefitswhatsfordinner.com/cuts/cut/44450/chuck-flapedge-roast IMPS/NAMP - 116G PSO 1|UPC - 1092 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000116 beef chuck flap/edge roast (raw) beef chuck flap/edge roast 'beef chuck flap/edge roast' and 'has quality' some 'raw' A raw beef chuck flap/edge roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Beef primal cut- loin #N/A -FOODON:00003301 beef loin beef primal cut 'derives from' some 'beef carcass' A beef primal cut that comes from the area below the backbone . https://www.beefitswhatsfordinner.com/cuts/cut/44453/loin-primal The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are exceptionally prepared on the grill or under a broiler. https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 #N/A -FOODON:02000117 beef loin (raw) beef loin 'beef loin' and 'has quality' some 'raw' A raw beef loin cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000118 beef short loin beef sub-primal cut 'derives from' some 'beef loin' IMPS/NAMP - 174 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000119 beef short loin (raw) beef short loin 'beef short loin' and 'has quality' some 'raw' A raw beef short loin cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:00003305 beef porterhouse steak beef steak 'derives from' some 'beef short loin' A beef steak that is prepared from the beef short loin. The maximum width of the tenderloin must be atleast 1.25 inches (3.2cm) when measured parallel to the length of the backbone. https://www.beefitswhatsfordinner.com/cuts/cut/2466/porterhouse-steak Differentiated from the T-Bone steak by its larger Tenderloin muscle. IMPS/NAMP - 1173|UPC - 1330 beef loin porterhouse steak bone in https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 #N/A -FOODON:02000401 beef porterhouse steak (raw) beef porterhouse steak 'beef porterhouse steak' and 'has quality' some 'raw' A raw beef porterhouse steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:00003304 beef T-bone steak beef steak 'derives from' some 'beef short loin' A beef steak that is prepared from the beef short loin. The maximum width of the tenderloin must be at least 1/2 inch (13mm) when measured parallel to the length of the backbone. https://www.beefitswhatsfordinner.com/cuts/cut/2772/t-bone-steak The name originates from the characteristic T-shape of its bone. IMPS/NAMP - 1174|UPC - 1369 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 #N/A -FOODON:02000120 beef T-bone steak (raw) beef T-bone steak 'beef T-bone steak' and 'has quality' some 'raw' A raw beef T-bone steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000121 beef strip loin (bone-in) beef retail cut 'derives from' some 'beef short loin' A cut refers to the group of muscles that extends the length of the Top Loin adjacent to the spine bone and on top of the finger bone. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000122 beef strip loin (bone-in, raw) beef strip loin (bone-in) 'beef strip loin (bone-in)' and 'has quality' some 'raw' A raw beef strip loin that contains bone. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A also add for wagyu beef -FOODON:02000123 beef strip loin (boneless) beef sub-primal cut 'derives from' some 'beef loin' A group of muscles that extends the length of the top loin adjacent to the spine bone and on top of the finger bone. IMPS/NAMP - 180|UPC - 1286, 1288, 1290, 1292 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000124 beef strip loin (boneless, raw) beef strip loin (boneless) 'beef strip loin (boneless)' and 'has quality' some 'raw' A raw and boneless beef strip loin. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000125 beef strip roast (boneless) beef roast 'derives from' some 'beef strip loin (boneless)' A roast cut that comes from boneless beef strip loin. https://www.beefitswhatsfordinner.com/cuts/cut/2590/strip-roast UPC - 1396, 1397 beef top loin roast (boneless) 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000126 beef strip roast (boneless, raw) beef strip roast (boneless) 'beef strip roast (boneless)' and 'has quality' some 'raw' A raw beef strip roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000127 beef strip steak (boneless) beef steak 'derives from' some 'beef strip loin (boneless)' A cut that comes from the top loin or strip loin into uniform steak. https://www.beefitswhatsfordinner.com/cuts/cut/2882/strip-steak-boneless IMPS/NAMP - 1180 UPC - 1404 beef top loin steak (boneless) 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000128 beef strip steak (boneless, raw) beef strip steak (boneless) 'beef strip steak (boneless)' and 'has quality' some 'raw' A raw and boneless beef strip steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000129 beef strip steak (bone-in) beef steak 'derives from' some 'beef short loin' A beef strip steak that contains bone material. beef top loin steak (bone in) 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000130 beef strip steak (bone-in, raw) beef strip steak (bone-in) 'beef strip steak (bone-in)' and 'has quality' some 'raw' A raw beef strip steak that contains bone material. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000131 beef strip petite roast beef roast 'derives from' some 'beef strip loin (boneless)' A smaller roasting option than Strip Roast. Cut by removing the vein end and splitting the Strip Loin in half, lengthwise. beef strip petite roast (boneless) 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000132 beef strip petite roast (raw) beef strip petite roast 'beef strip petite roast' and 'has quality' some 'raw' A raw beef strip petite roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000133 beef strip fillet beef retail cut 'derives from' some 'beef strip loin (boneless)' A thick cut but smaller diameter than beef strip steak. https://www.beefitswhatsfordinner.com/cuts/cut/2474/strip-filet Commonly cut 1 to 1¼ inch thick. IMPS/NAMP - 1180B|UPC - 1322 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000134 beef strip fillet (raw) beef strip fillet 'beef strip fillet' and 'has quality' some 'raw' A raw beef strip fillet. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000402 beef tenderloin (raw) beef tenderloin 'beef tenderloin' and 'has quality' some 'raw' A raw beef tenderloin. #N/A -FOODON:02000135 beef tenderloin (bone-in) beef sub-primal cut 'derives from' some 'beef loin' A meat cut that is an inside muscle of the beef loin. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000136 beef tenderloin (bone-in, raw) beef tenderloin (bone-in) 'beef tenderloin (bone-in)' and 'has quality' some 'raw' A raw beef tenderloin that contains bone material. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000137 beef tenderloin steak (bone-in) beef steak 'beef steak' and 'derives from' some 'beef tenderloin (bone-in)' A raw beef tenderloin steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000138 beef tenderloin steak (bone-in, raw) beef tenderloin steak 'beef tenderloin steak (bone-in)' and 'has quality' some 'raw' A raw beef tenderloin steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A also add for wagyu beef -FOODON:02000139 beef tenderloin (boneless) beef sub-primal cut 'derives from' some 'beef loin' A cut that is a long, narrow, and lean muscle located within the loin, and is the most tender cut of beef. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000140 beef tenderloin (boneless, raw) beef tenderloin (boneless) 'beef tenderloin (boneless)' and 'has quality' some 'raw' A raw and boneless beef tenderloin. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000141 beef tenderloin roast beef roast 'beef roast' and 'derives from' some 'beef tenderloin (boneless)' A roast cut from the larger tenderloin. beef filet mignon roast|chateaubriand tenderloin roast|boneless beef tenderloin roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A also add for wagyu beef -FOODON:02000142 beef tenderloin roast (raw) beef tenderloin roast 'beef tenderloin roast' and 'has quality' some 'raw' A raw beef tenderloin roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A also add for wagyu beef -FOODON:02000143 beef tenderloin steak beef steak 'beef steak' and 'derives from' some 'beef tenderloin (boneless)' A boneless steak cut from the tenderloin. filet mignon steak 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000144 beef tenderloin steak (raw) beef tenderloin steak 'beef tenderloin steak' and 'has quality' some 'raw' A raw beef tenderloin steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Beef Primal cut- Sirloin #N/A -FOODON:02000145 beef sirloin beef primal cut 'derives from' some 'beef carcass' A beef primal cut that is contained within the larger cut 'beef loin'. It is located between the short loin and the round and includes the hip section and ends at the socket of the pelvis. https://www.beefitswhatsfordinner.com/cuts/cut/2948/sirloin-primal Further separated into the Top and Bottom Sirloin Butts. IMPS/NAMP - 181 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000146 beef sirloin (raw) beef sirloin 'beef sirloin' and 'has quality' some 'raw' A raw beef sirloin cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000147 beef top sirloin butt beef sub-primal cut 'derives from' some 'beef sirloin' A beef cut that is located behind the beef short loin on the top back end of the animal. https://www.beefitswhatsfordinner.com/cuts/cut/44454/top-sirloin-butt The name originates from its anatomical location on the “Top” (dorsal) of the Sirloin. top sirloin butt 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000148 beef top sirloin butt (raw) beef top sirloin butt 'beef top sirloin butt' and 'has quality' some 'raw' A raw beef top sirloin butt. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000149 beef top sirloin steak beef steak 'beef steak' and 'derives from' some 'beef top sirloin butt' A steak cut from the beef top sirloin butt that is flavourful and juicy. https://www.beefitswhatsfordinner.com/cuts/cut/2775/top-sirloin-steak The name originates from its anatomical location on the “Top” (dorsal) of the Sirloin. IMPS/NAMP - 1184 boneless top sirloin steak|top sirloin butt steak, boneless|top sirloin center-cut steak|top sirloin steak boneless cap off|top sirloin steak cap off https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000150 beef top sirloin steak (raw) beef top sirloin steak 'beef top sirloin steak' and 'has quality' some 'raw' A raw beef top sirloin steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000151 beef top sirloin roast beef roast 'derives from' some 'beef top sirloin butt' A roast cut from the beef top sirloin. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000152 beef top sirloin roast (raw) beef top sirloin roast 'beef top sirloin roast' and 'has quality' some 'raw' A raw beef top sirloin roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000153 beef top sirloin petite roast beef roast 'derives from' some 'beef top sirloin butt' A roast cut that is a smaller version of the larger {animal top sirloin roast https://www.beefitswhatsfordinner.com/cuts/cut/2556/top-sirloin-petite-roast Roasts are called “Petite” due to their smaller size. UPC - 1321 top sirloin petite roast, boneless https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000154 beef top sirloin petite roast (raw) beef top sirloin petite roast 'beef top sirloin petite roast' and 'has quality' some 'raw' A raw beef top sirloin petite roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000155 beef top sirloin fillet beef retail cut 'derives from' some 'beef top sirloin butt' A cut that is portioned from a top sirloin steak. Filet is a French term meaning a solid piece of meat. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000156 beef top sirloin fillet (raw) beef top sirloin fillet 'beef top sirloin fillet' and 'has quality' some 'raw' A raw beef top sirloin fillet. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000157 beef culotte steak beef steak 'derives from' some 'beef top sirloin butt' A beef steak cut from the triangle-shaped muscle that caps or covers the top sirloin. https://www.beefitswhatsfordinner.com/cuts/cut/2475/coulotte-steak IMPS/NAMP - 1184D|UPC - 1421 boneless top sirloin cap steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000158 beef culotte steak (raw) beef culotte steak 'beef culotte steak' and 'has quality' some 'raw' A raw beef culotte steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000159 beef culotte roast beef roast 'derives from' some 'beef top sirloin butt' A beef roast cut from the triangle-shaped muscle that caps or covers the top sirloin. https://www.beefitswhatsfordinner.com/cuts/cut/2592/coulotte-roast IMPS/NAMP - 184D|UPC - 1420 top sirloin cap roast|coulotte|sirloin cap|top sirloin cap https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000160 beef culotte roast (raw) beef culotte roast 'beef culotte roast' and 'has quality' some 'raw' A raw beef culotte roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000161 beef bottom sirloin butt beef sub-primal cut 'derives from' some 'beef sirloin' A beef sub-primal cut that is the lower portion of the sirloin section of the loin that contains three muscles that vary in tenderness. https://www.beefitswhatsfordinner.com/cuts/cut/2828/bottom-sirloin-butt The name originates from its anatomical location on the “Bottom” (dorsal) of the Sirloin. IMPS/NAMP - 185|UPC - 1274 bottom butt https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000162 beef bottom sirloin butt (raw) beef bottom sirloin butt 'beef bottom sirloin butt' and 'has quality' some 'raw' A raw beef bottom sirloin butt. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000163 beef tri-tip roast beef roast 'derives from' some 'beef bottom sirloin butt' A beef roast cut that is triangular shaped and is located at the tip of the sirloin. https://www.beefitswhatsfordinner.com/cuts/cut/2443/tri-tip-roast Its triangular shape gives it the name “Tri-Tip.” UPC - 1429 triangle roast|bottom sirloin roast|newport roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000164 beef tri-tip roast (raw) beef tri-tip roast 'beef tri-tip roast' and 'has quality' some 'raw' A raw beef tri-tip roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000165 beef tri-tip steak beef steak 'beef steak' and 'derives from' some 'beef tri-tip roast' A steak cut from the beef tri-tip section. https://www.beefitswhatsfordinner.com/cuts/cut/2465/tri-tip-steak Its triangular shape gives it the name “Tri-Tip.” IMPS/NAMP - 1185C|UPC - 1430 triangle steak|newport steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000166 beef tri-tip steak (raw) beef tri-tip steak 'beef tri-tip steak' and 'has quality' some 'raw' A raw beef tri-tip steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000167 beef petite sirloin steak beef steak 'derives from' some 'beef bottom sirloin butt' A small-sized sirloin steak. https://www.beefitswhatsfordinner.com/cuts/cut/2761/petite-sirloin-steak The name “Petite” comes from the small size of the Sirloin cut. IMPS/NAMP - 1185B|UPC - 1308 ball tip Steak|sirloin steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000168 beef petite sirloin steak (raw) beef petite sirloin steak 'beef petite sirloin steak' and 'has quality' some 'raw' A raw beef petite sirloin roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000169 beef petite sirloin roast beef roast 'derives from' some 'beef bottom sirloin butt' A small roast section of the bottom sirloin opposite the sirloin tip in the beef round. https://www.beefitswhatsfordinner.com/cuts/cut/44457/petite-sirloinball-tip The name “Petite” comes from the small size of the Sirloin cut. ball tip Roast|sirloin roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000170 beef petite sirloin roast (raw) beef petite sirloin roast 'beef petite sirloin roast' and 'has quality' some 'raw' A raw beef petite sirloin roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000171 beef sirloin bavette flap beef retail cut 'derives from' some 'beef bottom sirloin butt' A boneless cut with a hearty texture that’s a good source for fajita meat. https://www.beefitswhatsfordinner.com/cuts/cut/2763/sirloin-bavetteflap Bavette means bib in French and is a phrase referring to thin meats. IMPS/NAMP - 185A|UPC - 1302 bottom sirloin bavette|bottom sirloin butt, flap|bottom sirloin flap https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000172 beef sirloin bavette flap (raw) beef sirloin bavette flap 'beef sirloin bavette flap' and 'has quality' some 'raw' A raw beef sirloin bavette flap cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000173 beef sirloin bavette steak beef steak 'beef steak' and 'derives from' some 'beef sirloin bavette flap' A steak cut from the beef sirloin bavette flap. https://www.beefitswhatsfordinner.com/cuts/cut/2763/sirloin-bavetteflap Bavette means bib in French and is a phrase referring to thin meats. IMPS/NAMP - 185A|UPC - 1302 bottom sirloin bavette steak|bottom sirloin butt, flap steak|bottom sirloin flap steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000174 beef sirloin bavette steak (raw) beef sirloin bavette steak 'beef sirloin bavette steak' and 'has quality' some 'raw' A raw beef sirloin bavette steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Beef Primal Cut - flank #N/A -FOODON:02000175 beef flank beef primal cut 'derives from' some 'beef carcass' A beef cut that is located below the loin primal. https://www.beefitswhatsfordinner.com/cuts/cut/2952/flank-primal The name “Flank” comes from its anatomical location, the Flank area of the carcass. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000176 beef flank (raw) beef flank 'beef flank' and 'has quality' some 'raw' A raw beef flank. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000177 beef flank steak beef steak 'beef steak' and 'derives from' some 'beef flank' A steak cut from the beef flank. https://www.beefitswhatsfordinner.com/cuts/cut/2458/flank-steak IMPS/NAMP - 193|UPC - 1581 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000178 beef flank steak (raw) beef flank steak 'beef flank steak' and 'has quality' some 'raw' A raw beef flank steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Beef Primal Cut - short plate #N/A -FOODON:02000179 beef short plate beef primal cut 'derives from' some 'beef carcass' A beef cut that is located on the underside of the animal below the rib primal. The end of the sixth through the twelfth rib is contained within the plate primal cut. Called “Short Plate” because it does not contain the Brisket. IMPS/NAMP - 121|UPC - 1593, 1594 beef short plate https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000180 beef short plate (raw) beef short plate 'beef short plate' and 'has quality' some 'raw' A raw beef short plate cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000181 beef inside skirt steak beef steak 'derives from' some 'beef short plate' A beef steak that is a trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th rib on the underside of the short plate. https://www.beefitswhatsfordinner.com/cuts/cut/2848/inside-skirt IMPS/NAMP - 121D|UPC - 1585 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000182 beef inside skirt steak (raw) beef inside skirt steak 'beef inside skirt steak' and 'has quality' some 'raw A raw beef outside skirt steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000183 beef outside skirt steak beef steak 'derives from' some 'beef short plate' A beef steak that is a trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th rib on the underside of the short plate. https://www.beefitswhatsfordinner.com/cuts/cut/2849/outside-skirt IMPS/NAMP - 121C|UPC - 1586 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000184 beef outside skirt steak (raw) beef outside skirt steak 'beef outside skirt steak' and 'has quality' some 'raw A raw beef outside skirt steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000185 beef hanger steak beef steak 'derives from' some 'beef short plate' A beef steak that is a thick strip of meat located on the underside of the carcass and hangs between the last rib and the loin. https://www.beefitswhatsfordinner.com/cuts/cut/2826/hanger-steak IMPS/NAMP - 1140|UPC - 1435 hanging tenderloin https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000186 beef hanger steak (raw) beef hanger steak 'beef hanger steak' and 'has quality' some 'raw A raw beef hanger steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000187 beef plate short rib beef retail cut 'derives from' some 'beef short plate' A beef cut that is usually taken from the flat end of ribs 6 through 9. https://www.beefitswhatsfordinner.com/cuts/cut/44466/plate-short-ribs The name originates from the short length of the ribs thus the name “short ribs. IMPS/NAMP - 123A|UPC - 1599, 1605 plate short rib https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000188 beef plate short rib (raw) beef plate short rib 'beef plate short rib' and 'has quality' some 'raw' A raw beef plate short rib. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Beef Primal Cut - Brisket #N/A -FOODON:02000189 beef brisket beef primal cut 'brisket' and 'derives from' some 'beef carcass' A beef cut that is located on the underside of the animal, below the chuck primal, which extends from between the forelegs to the plate. https://www.beefitswhatsfordinner.com/cuts/cut/2951/brisket Located just below the square-cut chuck and in front of the short plate. IMPS/NAMP - 120|UPC - 1615 beef breast meat https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000190 beef brisket (raw) beef brisket 'beef brisket' and 'has quality' some 'raw' A raw beef brisket. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000191 beef brisket flat half beef sub-primal cut 'derives from' some 'beef brisket' A beef cut that is the leaner half of the whole brisket. https://www.beefitswhatsfordinner.com/cuts/cut/2477/brisket-flat-half The posterior flat portion of the beef brisket thus the name “Flat.” IMPS/NAMP - 120A|UPC - 1622 brisket first cut https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000192 beef brisket flat half (raw) beef brisket flat half 'beef brisket flat half ' and 'has quality' some 'raw A raw beef brisket flat half cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000193 beef brisket flat half (boneless) beef brisket flat half 'beef brisket flat half' and not ('has part' some ('derives from' some 'bone element')) A boneless beef brisket flat half cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000194 beef brisket flat half (boneless, raw) beef brisket flat half (boneless) 'beef brisket flat half (boneless)' and 'has quality' some 'raw' A raw and boneless beef brisket flat half cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000195 beef brisket point half beef sub-primal cut 'derives from' some 'beef brisket' A beef sub-primal cut that is the less lean half of the whole Brisket. https://www.beefitswhatsfordinner.com/cuts/cut/44465/brisket-point-half The anterior Point portion of the Brisket, thus the name “Point.” IMPS/NAMP - 120B|UPC - 1627 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000196 beef brisket point half (raw) beef brisket point half 'beef brisket point half ' and 'has quality' some 'raw' A raw beef brisket point half. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Beef Primal Cut - shank #N/A -FOODON:02000197 beef shank beef primal cut A portion of the beef leg, which is used extensively for movement. https://www.beefitswhatsfordinner.com/cuts/cut/44467/shank-primal 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000198 beef shank (raw) beef shank 'beef shank' and 'has quality' some 'raw' A raw beef shank. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000199 beef shank cross-cut beef sub-primal cut 'derives from' some 'beef shank' A cross-section of beef leg. https://www.beefitswhatsfordinner.com/cuts/cut/2491/shank-cross-cutt Can be bone-in or boneless. UPC - 1636, 1639, 1243 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000200 beef shank cross-cut (raw) beef shank cross-cut 'beef shank cross-cut' and 'has quality' some 'raw' A raw beef shank cross-cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000201 beef shank center cut beef sub-primal cut 'derives from' some 'beef shank' A center-cut cross-section of a beef leg https://www.beefitswhatsfordinner.com/cuts/cut/44491/shank-center-cut Can be bone-in or boneless. UPC - 1635 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000202 beef shank center cut (raw) beef shank center cut 'beef shank center cut' and 'has quality' some 'raw' A raw beef shank center-cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Beef Primal Cut - Rib #N/A -FOODON:02000203 beef rib beef primal cut 'derives from' some 'beef carcass' A beef cut that is situated under the front section of the backbone and used primarily for support. https://www.beefitswhatsfordinner.com/cuts/cut/2851/rib-primal The portion of the forequarter remains after excluding the cross-cut chuck and short plate containing 7 ribs (6 to 12). IMPS/NAMP - 103 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000204 beef rib (raw) beef rib 'beef rib' and 'has quality' some 'raw' A raw beef rib cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000205 beef ribeye roll (lip on) beef sub-primal cut 'derives from' some 'beef rib' A boneless cut from the rib primal. https://www.beefitswhatsfordinner.com/cuts/cut/2786/ribeye-roll-lip-on IMPS/NAMP - 112A https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000206 beef ribeye roll (lip on, raw) beef ribeye roll (lip on) 'beef ribeye roll (lip on)' and 'has quality' some 'raw' A raw beef ribeye roll cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000207 beef ribeye roast beef roast 'derives from' some 'beef ribeye roll (lip on)' A beef rib roast that has had the sixth through the twelfth rib bones removed leaving just the rib-eye muscle. https://www.beefitswhatsfordinner.com/cuts/cut/2444/ribeye-roast “Ribeye” is an anatomical name meaning Eye of the Rib. UPC - 1193 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000208 beef ribeye roast (raw) beef ribeye roast 'beef ribeye roast' and 'has quality' some 'raw' A raw beef ribeye roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000209 beef ribeye steak beef steak 'derives from' some 'beef ribeye roll (lip on)' A beef steak that is a cut from the rib-eye roast. https://www.beefitswhatsfordinner.com/cuts/cut/2468/ribeye-steak IMPS/NAMP - 1112A https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000210 beef ribeye steak (raw) beef ribeye steak 'beef ribeye steak' and 'has quality' some 'raw' A raw beef ribeye steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000211 beef ribeye roll beef retail cut 'derives from' some 'beef ribeye roll (lip on)' A meat cut that is located above the short rib in the rib primal between the Chuck and Loin primal. https://www.beefitswhatsfordinner.com/cuts/cut/2783/ribeye-roll IMPS/NAMP - 112|UPC - 1177 prime rib https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000212 beef ribeye roll (raw) beef ribeye roll 'beef ribeye roll' and 'has quality' some 'raw' A raw beef ribeye roll cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000213 beef ribeye petite roast beef roast 'derives from' some 'beef ribeye roll' A smaller alternative to the ribeye roast. https://www.beefitswhatsfordinner.com/cuts/cut/2555/ribeye-petite-roast Name “Petite” refers to the small size of the roast. UPC - 1250 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000214 beef ribeye petite roast (raw) beef ribeye petite roast 'beef ribeye petite roast' and 'has quality' some 'raw' A raw beef ribeye petite roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000215 beef ribeye fillet beef steak 'derives from' some 'beef ribeye roll' A smaller ribeye steak https://www.beefitswhatsfordinner.com/cuts/cut/2473/ribeye-filet UPC - 1253 ribeye petite steak 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000216 beef ribeye fillet (raw) beef ribeye fillet 'beef ribeye fillet' and 'has quality' some 'raw' A raw beef ribeye fillet. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000217 beef ribeye cap steak beef steak 'derives from' some 'beef ribeye roll' A steak cut that is portioned from the ribeye cap roll by slicing at a right angle to the grain or muscle fibre direction. https://www.beefitswhatsfordinner.com/cuts/cut/2855/ribeye-cap-steak IMPS/NAMP - 1112D 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000218 beef ribeye cap steak (raw) beef ribeye cap steak 'beef ribeye cap steak' and 'has quality' some 'raw' A raw beef ribeye cap steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000219 beef ribeye cap roll beef retail cut 'derives from' some 'beef ribeye roll' A cut that is portioned by slicing at a right angle to the grain or direction of muscle fibre. https://www.beefitswhatsfordinner.com/cuts/cut/2854/ribeye-cap-roll IMPS/NAMP - 112D 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000220 beef ribeye cap roll (raw) beef ribeye cap roll 'beef ribeye cap roll' and 'has quality' some 'raw' A beef ribeye cap roll cut that is raw. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000221 beef rib sub-primal beef sub-primal cut 'derives from' some 'beef sub-primal cut' A beef cut that is situated under the front section of the backbone. https://www.beefitswhatsfordinner.com/cuts/cut/44462/rib-subprimal The portion of the forequarter remaining after excluding the Cross-Cut Chuck and Short Plate and containing 7 ribs (6 to 12). 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000222 beef rib sub-primal (raw) beef rib sub-primal 'beef rib sub-primal' and 'has quality' some 'raw' A raw beef rib sub-primal cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:00002882 beef short rib beef retail cut 'derives from' some 'beef rib sub-primal' A beef cut that is derived from the 6th, 7th and 8th rib of the rib primal. https://www.beefitswhatsfordinner.com/cuts/cut/2878/rib-short-ribs The name originates from the short length of the Ribs, thus the name "Short Ribs." IMPS/NAMP - 123B|UPC - 1262 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 #N/A -FOODON:02000223 beef short rib (raw) beef short rib 'beef short rib' and 'has quality' some 'raw' A raw beef short rib cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000224 beef back rib beef retail cut 'derives from' some 'beef rib sub-primal' A beef cut that is portioned by the number of rib bones. https://www.beefitswhatsfordinner.com/cuts/cut/2488/back-ribs Can be offered as whole or half. IMPS/NAMP - 124|UPC - 1180 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000225 beef back rib (raw) beef back rib 'beef back rib' and 'has quality' some 'raw' A raw beef back rib cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000226 beef rib steak beef steak 'derives from' some 'beef rib sub-primal' A beef steak that is a cut from the rib roast. https://www.beefitswhatsfordinner.com/cuts/cut/44475/rib-steak-bone-in It is the same steak as the rib-eye, except that it contains the bone. IMPS/NAMP - 1103 beef rib steak (bone-in) https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000227 beef rib steak (raw) beef rib steak 'beef rib steak' and 'has quality' some 'raw' A raw beef rib steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:00002954 beef prime rib roast beef roast 'derives from' some 'beef rib sub-primal' A cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. https://www.beefitswhatsfordinner.com/cuts/cut/44489/prime-rib-roast standing rib roast https://orcid.org/0000-0001-5275-8866 #N/A -FOODON:02000228 beef prime rib roast (raw) beef prime rib roast 'beef prime rib roast' and 'has quality' some 'raw' A raw beef prime rib roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000229 beef small end rib roast beef roast 'derives from' some 'beef prime rib roast' A rib roast that includes ribs 9 or 10 through 12 and is next to the loin. first cut rib roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000230 beef small end rib roast (raw) beef small end rib roast 'beef small end rib roast' and 'has quality' some 'raw' A raw beef small end rib roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000231 beef large end rib roast beef roast A rib roast that includes ribs 6 through 8 or 9 and is next to the chuck. second cut rib roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000232 beef large end rib roast (raw) beef large end rib roast 'beef large end rib roast' and 'has quality' some 'raw' 'derives from' some 'beef prime rib roast' A raw beef large end rib roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000233 beef cowboy steak beef steak 'derives from' some 'beef rib sub-primal' A tender, bone-in steak with a frenched rib presentation. https://www.beefitswhatsfordinner.com/cuts/cut/44469/cowboy-steak If frenched, referred to as Cowboy Steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000234 beef cowboy steak (raw) beef cowboy steak 'beef cowboy steak' and 'has quality' some 'raw' A raw beef cowboy steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000235 beef tomahawk steak beef steak 'derives from' some 'beef rib sub-primal' A tender bone-in steak from the rib with a long bone and marbling that adds flavour. https://www.beefitswhatsfordinner.com/cuts/cut/44480/tomahawk-steak If frenched and full rib bone attached, referred to as Tomahawk Steak. IMPS/NAMP - 1103B PSO:4 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000236 beef tomahawk steak (raw) beef tomahawk steak 'beef tomahawk steak' and 'has quality' some 'raw' A raw beef tomahawk steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000237 beef rib finger beef retail cut 'derives from' some 'beef rib sub-primal' A thin strip of beef cut from between individual ribs in the rib primal. https://www.beefitswhatsfordinner.com/cuts/cut/2852/rib-fingers Consists of the intercostal muscles that are removed from between the Back Ribs IMPS/NAMP - 124A https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000238 beef rib finger (raw) beef rib finger 'beef rib finger' and 'has quality' some 'raw' A raw beef rib finger cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Lamb cuts #N/A - Lamb Primal Cut - shoulder #N/A -FOODON:02000239 lamb shoulder lamb primal cut 'derives from' some 'lamb carcass' A lamb primal cut that is the upper foreleg extending from elbow to blade bone. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf IMPS - 206|UPC - 3040 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000240 lamb shoulder (raw) lamb shoulder 'lamb shoulder' and 'has quality' some 'raw' A raw lamb shoulder cut. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000241 lamb shoulder blade lamb sub-primal cut 'derives from' some 'lamb shoulder' A whole cut from the Shoulder. The cut location is the full length of the Scapula or blade bone and includes the muscle groups above and below the Scapula. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf|https://www.meattrack.com/app/lamb-cuts/#21 The name “Shoulder Blade” originate from the Scapula or blade bone in the upper Shoulder. UPC- 3033 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000242 lamb shoulder blade (raw) lamb shoulder blade 'lamb shoulder blade' and 'has quality' some 'raw' A raw lamb shoulder blade cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000243 lamb shoulder blade roast lamb roast 'derives from' some 'lamb shoulder blade' A roast that is derived from the blade portion of the lamb shoulder primal. The cut location is from either the flat bone or the center portion of the Blade https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf The name originates from the characteristic blade shape of its bone. UPC - 2920 lamb blade roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000244 lamb shoulder blade roast (raw) lamb shoulder blade roast 'lamb shoulder blade roast' and 'has quality' some 'raw' A raw lamb shoulder blade roast. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000245 lamb shoulder blade chop lamb chop 'derives from' some 'lamb shoulder blade' A lamb chop that is derived from the blade portion of the lamb shoulder primal. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf lamb blade chop 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000246 lamb shoulder blade chop (raw) lamb shoulder blade chop 'lamb shoulder blade chop' and 'has quality' some 'raw' A raw lamb shoulder blade chop. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000247 lamb shoulder arm lamb sub-primal cut 'derives from' some 'lamb shoulder' A whole cut from the shoulder. The shoulder arm consists of the muscle groups that extend from the elbow joint to the shoulder joint and includes the first three ribs. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf|https://www.meattrack.com/app/lamb-cuts/#7 The name originates from the Arm bone (Humerus) of the upper forelimb. UPC- 3032 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000248 lamb shoulder arm (raw) lamb shoulder arm 'lamb shoulder arm' and 'has quality' some 'raw' A raw lamb shoulder arm cut. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000249 lamb shoulder arm roast lamb roast 'derives from' some 'lamb shoulder arm' A roast that is derived from the arm portion of the Shoulder primal. Arm Roasts come from the shaft of the Humerus and includes the surrounding muscles that extends from the Elbow joint to the Shoulder joint. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf The name originates from the Arm bone (Humerus) of the upper forelimb. lamb arm roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000250 lamb shoulder arm roast (raw) lamb shoulder arm roast 'lamb shoulder arm roast' and 'has quality' some 'raw' A raw lamb shoulder arm roast. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000251 lamb shoulder arm chop lamb chop 'derives from' some 'lamb shoulder arm' A lamb chop that is derived from the arm portion of the lamb shoulder primal. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf lamb arm chop 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000252 lamb shoulder arm chop (raw) lamb shoulder arm chop 'lamb shoulder arm chop' and 'has quality' some 'raw' A raw lamb shoulder arm chop. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Lamb Primal Cut - Leg #N/A -FOODON:02000253 lamb leg lamb primal cut 'derives from' some 'lamb carcass' A primal cut that comes from the area which extends from groin to ankle. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf UPC-2964 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000254 lamb leg (raw) lamb leg 'lamb leg' and 'has quality' some 'raw' A raw lamb leg. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000255 lamb leg (boneless) lamb leg 'lamb leg' and not ('has part' some ('derives from' some 'bone element')) A boneless lamb leg. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000256 lamb shank half lamb sub-primal cut 'derives from' some 'lamb leg' A leg half that is derived from a whole leg. The anatomical location is the “half” that comes from the shank or lower section of the Leg. The half includes the center section with muscles from the bottom, eye, tip, and top. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf UPC-2969 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000257 lamb shank half (raw) lamb shank half A raw lamb shank half cut. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000258 lamb sirloin half lamb sub-primal cut 'derives from' some 'lamb leg' A lamb leg half that is derived from a whole leg. The anatomical location is the “Half” that comes from the Pelvic region of the Leg known as the Sirloin. The half includes the center section with muscles from the bottom, eye, tip, and top. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000259 lamb sirloin half (raw) lamb sirloin half 'lamb sirloin half' and 'has quality' some 'raw' A raw lamb sirloin half cut. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000260 lamb sirloin half (shank off, semi-boneless) lamb sirloin half 'derives from' some 'lamb sirloin half' A lamb sirloin half that has bones removed except for the femur and humerus bone and the designated shank (i.e. hindshank, or foreshank) is removed. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf IMPS- 233D 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000261 lamb sirloin half (shank off, semi-boneless, raw) lamb sirloin half (shank off, semi-boneless) 'lamb sirloin half (shank off, semi-boneless)' and 'has quality' some 'raw' A cut from lamb sirloin half (shank off, semi-boneless) that is raw. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000262 lamb leg bottom lamb sub-primal cut 'derives from' some 'lamb leg (boneless)' A boneless cut that comes from the outside and sirloin tip portion of any boneless leg cut. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf Meat bottom: Outside part of the round or leg IMPS -.234C|UPC - 2977 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000263 lamb leg top lamb sub-primal cut 'derives from' some 'lamb leg (boneless)' A boneless cut that comes from the inside portion of any boneless leg cut and shall consist of the semimembranosus, adductor and firmly attached muscles. The inside is separated from the bottom and knuckle portion along the natural seams. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf IMPS - 234E|UPC - 3026 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000264 lamb sirloin chop lamb chop A lamb chop that derives from the sirloin portion of the leg. The cut location extends from the anterior end of the Pelvic bone to the hip socket. https://www.meattrack.com/app/lamb-cuts/#114 The name originates from its anatomical location in the Hip, also known as the Sirloin. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000265 lamb sirloin chop (raw) lamb sirloin chop 'lamb sirloin chop' and 'has quality' some 'raw' A raw lamb sirloin chop. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000266 lamb sirloin chop (boneless) lamb sirloin chop A boneless lamb sirloin chop. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000267 lamb sirloin chop (boneless, raw) lamb sirloin chop (boneless) 'lamb sirloin chop (boneless)' and 'has quality' some 'raw' A raw and boneless lamb sirloin chop. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf UPC - 2984 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000268 leg of lamb lamb sub-primal cut A whole rear leg containing the eye, bottom, sirloin, sirloin tip and top. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf It can be bone-in or boneless. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000269 leg of lamb (raw) leg of lamb 'leg of lamb' and 'has quality' some 'raw' A raw leg of lamb. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000270 leg of lamb center cut lamb roast 'derives from' some 'leg of lamb' A leg of lamb that has the shank and sirloin removed leaving only the “center” section of the leg thus the name “center cut.” https://www.meattrack.com/app/lamb-cuts/#163 bone state- bone-in UPC - 2913 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000271 leg of lamb center cut (raw) leg of lamb center cut 'leg of lamb center cut' and 'has quality' some 'raw' A raw leg of lamb center cut. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Lamb Primal Cut - Rib #N/A -FOODON:02000272 lamb rib lamb primal cut 'derives from' some 'lamb carcass' A lamb primal cut that is between the shoulder and loin. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000273 lamb rib (raw) lamb rib 'lamb rib' and 'has quality' some 'raw' A raw lamb rib. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Lamb Primal Cut - Breast #N/A -FOODON:02000274 lamb breast lamb primal cut 'derives from' some 'lamb carcass' A lamb minor primal cut that is the lower chest cavity underneath the rack that includes ribs 5-8. https://www.meattrack.com/app/lamb-cuts/#151|https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf The name “Breast originates from the breast bone or sternum. IMPS- 209|UPC - 2915 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Lamb Primal Cut - Foreshank #N/A -FOODON:02000275 lamb foreshank lamb sub-primal cut 'derives from' some 'lamb carcass' A minor lamb primal cut that is meat lower shank from front leg with no hock bones. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf bone/state as per URMIS-: Bone-in IMPS- 210|UPC- 3010 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000276 lamb foreshank (raw) lamb foreshank 'lamb foreshank' and 'has quality' some 'raw' A raw lamb foreshank. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Lamb Primal Cut - Loin #N/A -FOODON:02000277 lamb loin lamb primal cut 'derives from' some 'lamb carcass' A lamb cut that comes from the anatomical body location on either side of the spine that is located posterior to the Rack and anterior to the Sirloin or hip. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf URMIS characteristics- lamb bone-in IMPS - 231|UPC- 3080 drop loin 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000278 lamb loin (raw) lamb loin 'lamb loin' and 'has quality' some 'raw' A raw lamb loin cut. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000279 lamb tenderloin lamb sub-primal cut 'derives from' some 'lamb loin' A whole cut that is derived from the short loin or any loin item that includes the sirloin. Because of its anatomical location, the tenderloin is the least exercised muscle in the carcass thus the name “Tender” Loin. The cut location is from underneath the finger bones in the short loin and the hipbone in the sirloin. https://www.meattrack.com/app/lamb-cuts/#42|https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf IMPS - 246|UPC - 2966 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000280 lamb tenderloin (raw) lamb tenderloin A raw lamb tenderloin cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Pork cuts #N/A -FOODON:02000281 pork belly pork primal cut 'derives from' some 'pork carcass' A boneless and fatty cut from the belly of a pig. It is given the name "Fresh Side" because it's uncured and the anatomical location is the Side portion of the carcass. pork fresh side|side (belly) 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000282 pork belly (raw) pork belly 'pork belly' and 'has quality' some 'raw' A raw pork belly. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000283 pork leg pork primal cut 'derives from' some 'pork primal cut' A primal skeletal area of a pig that extends from groin to ankle. IMPS - 401 ham 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000284 pork leg (raw) pork leg 'pork leg' and 'has quality' some 'raw' A raw pork leg. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000285 pork leg sirloin half pork sub-primal cut 'derives from' some 'pork leg' A leg half that is derived from a whole pork leg. The anatomical location is the “Half” that comes from the Rump or Pelvic region of the Leg. https://www.meattrack.com/app/pork-cuts/#226 The Half includes the entire center section with muscles from the Bottom, Eye, Tip and Top. For (bone-in) cut, see UPC - 3392|For (boneless) cut, see 3393 pork leg rump half 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000286 pork leg sirloin half (raw) pork leg sirloin half 'pork leg sirloin half' and 'has quality' some 'raw' A raw pork leg sirloin half cut. https://www.meattrack.com/app/pork-cuts/#226 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000287 pork leg shank half pork sub-primal cut 'derives from' some 'pork leg' A leg half that is derived from a whole pork leg. The anatomical location is the “Half” that comes from the Shank or lower section of the Leg https://www.meattrack.com/app/pork-cuts/#226 The Half includes the entire center section with muscles from the Bottom, Eye, Tip and Top. For (bone-in) cut, see UPC - 3396|For (boneless) cut see UPC - 3397 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000288 pork leg shank half (raw) pork leg shank half 'pork leg shank half' and 'has quality' some 'raw' A raw pork leg shank half cut. https://www.meattrack.com/app/pork-cuts/#226 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:00002570 pork loin pork primal cut 'derives from' some 'pork primal cut' A cut of meat from a pig, that comes from the tissue along the dorsal side of the rib cage. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf IMPS - 410 https://orcid.org/0000-0001-5275-8866 #N/A -FOODON:02000289 pork loin (raw) pork loin 'pork loin' and 'has quality' some 'raw' A raw pork loin cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000290 pork loin blade chop pork chop 'derives from' some 'pork loin' Pork loin chop that is derived from the blade end of the pork loin and must include the blade bone/cartilage. https://www.meattrack.com/app/pork-cuts/#25| The name originates from the Scapula or Blade bone that extends from the Shoulder into the Loin. The cut location is from ribs 5 thru 7. IMPS - 1410 (PSO-7)|UPC - 3250 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000291 pork loin blade chop (raw) pork loin blade chop 'pork loin blade chop' and 'has quality' some 'raw' A raw pork loin blade chop. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000292 pork loin blade roast pork roast 'derives from' some 'pork loin' A roast derived from the loin blade. The cut location in the Loin is from ribs 5 thru 7. UPC - 3247 (bone- in) |UPC - 3248 (boneless) | 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000293 pork loin blade roast (raw) pork loin blade roast 'pork loin blade roast' and 'has quality' some 'raw' A raw pork loin blade roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000294 porterhouse chop pork chop 'derives from' some 'pork loin' A pork loin chop from the center cut loin. The cut location is adjacent to but after the T-Bone chop and before the Sirloin portion on the Loin. Porterhouse Chops are named after English pubs that served "Porter" ale. Porterhouse Chops include the larger wider portion of the Tenderloin from the posterior Lumbar region of the Loin. IMPS - 1410 (bone-in)|PSO 2 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000295 porterhouse chop (raw) porterhouse chop 'porterhouse chop' and 'has quality' some 'raw' A raw porterhouse chop. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000296 ribeye chop pork chop 'derives from' some 'pork loin' A pork loin chop that is derived from the center cut rib section of the loin. Ribeye Chops are named after the Eye section of the Longissimus Dorsi and Splenius muscles. The cut location is from rib bones 6 through 10 of the Loin between the Chef’s Prime cut and the New York cuts. IMPS - 1410 (bone-in)|PSO-2|UPC - 3298 (bone-in)|IMPS- 1413 (boneless)|PSO-2|UPC - 3824 (boneless) pork loin rib chop 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000297 ribeye chop (raw) ribeye chop 'ribeye chop' and 'has quality' some 'raw' A raw ribeye chop. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000298 ribeye roast pork roast 'derives from' some 'pork loin' A roast that is derived from the center cut rib section of the loin. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000299 ribeye roast (raw) ribeye roast 'ribeye roast' and 'has quality' some 'raw' A raw ribeye roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000300 pork sirloin chop pork chop 'derives from' some 'pork loin' A pork chop that is derived from the whole loin. The Sirloin is the last 5 to 7 inches of the posterior end of the Loin. Sirloin Chop comes after but is adjacent to, the posterior end of the center-cut loin. https://www.meattrack.com/app/pork-cuts/#93 The name originates from its anatomical location in the Hip, also known as the Sirloin. IMPS - 1410 (bone-in)|PSO- 8|UPC - 3338 (bone-in) |IMPS - 1413 (boneless)|PSO -5|UPC - 3344 (boneless) 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000301 pork sirloin chop (raw) pork sirloin chop 'pork sirloin chop' and 'has quality' some 'raw' A raw pork sirloin chop. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000302 pork sirloin chop (boneless) pork sirloin chop 'derives from' some 'pork loin' A pork chop that is derived from boneless sirloin. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf|https://www.meattrack.com/app/pork-cuts/#99 IMPS - 1413 (PSO-5)|UPC - 3344 pork loin sirloin chop boneless 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000303 pork sirloin chop (boneless, raw) pork sirloin chop (boneless) 'pork sirloin chop (boneless)' and 'has quality' some 'raw' A raw and boneless pork sirloin chop. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000304 pork sirloin roast pork roast 'derives from' some 'pork loin' A pork roast that is derived from the whole loin. The Sirloin is the last 5 to 7 inches of the posterior end of the Loin. The Sirloin Roast comes after but is adjacent to the posterior end of the Center Cut Loin. The name originates from its anatomical location in the Hip, also known as the Sirloin. UPC - 3328 (bon-in) 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000305 pork sirloin roast (raw) pork sirloin roast 'pork sirloin roast' and 'has quality' some 'raw' A raw pork sirloin roast. https://www.meattrack.com/app/pork-cuts/#88 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000306 pork tenderloin pork sub-primal cut 'derives from' some 'pork loin' The whole tenderloin. Because of its anatomical location, the tenderloin is the least exercised muscle in the carcass, thus the name “tender” loin. The tenderloin is located underneath the Finger bones and the Hipbone in the Loin. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf Bone state: Boneless IMPS - 415|UPC - 3358 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:03309967 pork tenderloin (raw) pork tenderloin 'pork tenderloin' and 'has quality' some 'raw' A raw pork tenderloin cut. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 #N/A -FOODON:02000307 New York chop (boneless) pork chop 'derives from' some 'pork loin' A boneless pork chop that is derived from the center-cut top loin. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf IMPS - 1413 (PSO 3)|UPC - 3374 pork top loin chop boneless|boneless New York chops 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000308 New York chop (boneless, raw) New York chop (boneless) 'New York chop (boneless)' and 'has quality' some 'raw' A raw and boneless New York chop. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000309 New York roast (boneless) pork roast 'derives from' some 'pork loin' A boneless roast that is derived from the center-cut top loin. UPC - 3368 pork top loin roast boneless|boneless New York roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000310 New York roast (boneless, raw) New York roast (boneless) 'New York roast (boneless)' and 'has quality' some 'raw' A raw New York roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000311 pork loin country-style ribs pork retail cut 'derives from' some 'pork loin' A meat cut that is derived from the blade end of a pork loin and must include not less than three (3) or more than six (6) ribs. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf The name originates from the farm or being country style thus the name “Country Style.” IMPS - 1423|UPC - 3275 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 #N/A -FOODON:02000312 pork loin country-style ribs (raw) pork loin country-style ribs 'pork loin country-style ribs' and 'has quality' some 'raw' Raw pork loin country-style ribs. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000313 pork loin country-style ribs (boneless) pork loin country-style ribs Boneless pork loin country-style ribs. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf IMPS - 1423 (PSO-2)| 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000314 pork loin country-style ribs (boneless, raw) pork loin country-style ribs (boneless) 'pork loin country-style ribs (boneless)' and 'has quality' some 'raw' A meat cut that is derived from the boneless blade end of the pork loin. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf UPC - 3278 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000315 pork loin back ribs pork sub-primal cut 'derives from' some 'pork loin' Back Ribs that are derived from the pork loin. IMPS - 422 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 #N/A -FOODON:02000316 pork loin back ribs (raw) pork loin back ribs 'pork loin back ribs' and 'has quality' some 'raw' Raw pork loin back ribs. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000317 pork leg center slice pork sub-primal cut 'derives from' some 'pork leg' A slice that is derived from a whole pork leg. The name is “Center” because it comes from the center of the Leg, between the Sirloin and Shank portion. It includes the Top, Bottom, Eye and Tip muscles. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000318 pork leg center slice (raw) pork leg center slice 'pork leg center slice' and 'has quality' some 'raw' A raw pork leg center slice that is raw. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000319 pork leg center slice (cured, raw) pork leg center slice 'pork leg center slice (raw)' and 'is_specified_output_of' some 'curing or aging' A raw and cured pork leg center slice. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 #N/A -FOODON:02000320 pork spareribs pork belly 'side (meat cut)' and 'derives from' some 'pork belly' Ribs derived from the pork belly. Spareribs are the longer rib bones and intercostal meat located below the back ribs. They begin with the second rib and extend downward to the sternum and costal cartilage, spanning the length of the Rib cage. The name originates from the German “Ribbersper” or “Spear” Ribs in reference to how they were cooked, thus the name “Spareribs.” https://www.meattrack.com/app/pork-cuts/#125 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000321 pork spareribs (raw) pork spareribs 'pork spareribs' and 'has quality' some 'raw' Raw pork spareribs. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000322 pork shoulder pork primal cut Upper foreleg of a pig that extends from elbow to blade bone. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:03311007 pork shoulder (raw) pork shoulder 'pork shoulder' and 'has quality' some 'raw' A raw pork shoulder. #N/A -FOODON:02000323 pork shoulder (boneless) pork shoulder 'pork shoulder' and not ('has part' some ('derives from' some 'bone element')) A boneless pork shoulder. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000324 pork picnic pork sub-primal cut 'derives from' some 'pork shoulder' Forelimb from a shoulder. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000325 pork picnic (raw) pork picnic A raw pork picnic cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000326 pork arm roast pork roast 'derives from' some 'pork picnic' A pork roast that is derived from the picnic sub-primal of the shoulder primal. The name originates from the Arm bone (Humerus) of the Picnic. pork picnic arm roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000327 pork arm roast (raw) pork arm roast 'pork arm roast' and 'has quality' some 'raw' A raw pork arm roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000328 pork shoulder blade pork sub-primal cut 'derives from' some 'pork shoulder' The section of a pork shoulder that includes the blade and 7-bone. https://www.meattrack.com/app/pork-cuts/#3 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000329 pork shoulder blade (raw) pork shoulder blade 'pork shoulder blade' and 'has quality' some 'raw' A raw pork shoulder blade cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000330 pork butt steak pork steak 'derives from' some 'pork shoulder blade' A pork steak that is derived from the Shoulder Blade. The cut location is just above the shoulder joint adjacent to the picnic. The name originates from the Scapula or Blade bone that extends from the upper Shoulder into the anterior end of the Loin. IMPS - 1406|UPC - 3186 pork blade steak 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000331 pork butt steak (raw) pork butt steak 'pork butt steak' and 'has quality' some 'raw' A raw pork butt steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000332 pork sirloin tip pork sub-primal cut 'derives from' some 'pork leg' The sirloin tip also known as the Knuckle is the muscle group of a pig that runs parallel with the (Femur) Leg bone that extends upward from the (Patella) Kneecap to the Ball of the Femur. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000333 pork sirloin tip (raw) pork sirloin tip 'pork sirloin tip' and 'has quality' some 'raw' A raw pork sirloin tip cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000334 pork sirloin tip roast pork roast 'derives from' some 'pork sirloin tip' A pork roast that is derived from the leg tip.The Sirloin Tip also known as the Knuckle is the muscle group that runs parallel with the (Femur) Leg bone that extends upward from the (Patella) Kneecap to the Ball of the Femur. It is given the name Sirloin Tip because anatomically it is located next to the tip of the Sirloin. UPC - 3415 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000335 pork sirloin tip roast (raw) pork sirloin tip roast 'pork sirloin tip roast' and 'has quality' some 'raw' A raw pork sirloin tip roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000336 pork leg cap steak pork steak A pork steak that is derived from the Top Leg, also known as an Inside Leg; the individual muscle Gracilis. It is the cap that covers the center portion of the Top Leg. UPC - 3646 pork leg top cap steak boneless 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000337 pork leg cap steak (raw) pork leg cap steak 'pork leg cap steak' and 'has quality' some 'raw' A raw pork leg cap steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000338 pork petite tender pork muscle tissue cut 'derives from' some 'pork picnic' An individual muscle from the picnic subprimal of a boneless pork shoulder primal. The cut location is the posterior edge of the scapula. The Petite Tender comes from the Teres major. The name “Petite” refers to its small size. Bone state: Boneless pork shoulder tender|pork shoulder petite tender 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000339 pork petite tender (raw) pork petite tender 'pork petite tender' and 'has quality' some 'raw' A raw pork petite tender. IMPS - 405D|UPC - 3605 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000340 pork brisket point pork muscle tissue cut 'derives from' some 'pork picnic' and not ('has part' some ('derives from' some 'bone element')) An individual muscle from the picnic of a boneless pork shoulder primal. The cut location is the anterior end of the Pectoralis Profundi adjacent to but before the flat. It is the fan or point portion of the Pectoralis Profundi thus giving it the name 'point'. UPC - 3604 pork shoulder breast boneless 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000341 pork brisket point (raw) pork brisket point A raw pork brisket point cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000342 leaf lard lard Lard that is obtained from the "flare" visceral fat deposit surrounding the kidneys and inside the loin of a pig. https://en.wikipedia.org/wiki/Lard pork leaf fat 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000343 leaf lard (raw) leaf lard 'leaf lard' and 'has quality' some 'raw' Raw leaf lard. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000344 pork jowl piece of pork meat A cut of meat from a pig's cheek. https://en.wikipedia.org/wiki/Pork_jowl 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000345 pork jowl (raw) pork jowl 'pork jowl' and 'has quality' some 'raw' A raw pork jowl. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Veal cuts #N/A - Veal primal cut- leg #N/A -FOODON:02000346 veal leg veal primal cut 'derives from' some 'veal carcass' A veal cut that is the portion of hindquarter remaining after the removal of loin. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000347 veal leg (raw) veal leg 'veal leg' and 'has quality' some 'raw' A raw veal leg. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000348 veal top round veal sub-primal cut 'derives from' some 'veal leg' A cut that comes from the inside of the rear leg of a calf. Given the name “Top” because anatomically it is located directly above the Bottom Round and the Eye of Round in the Round primal. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000349 veal top round (raw) veal top round 'veal top round' and 'has quality' some 'raw' A raw veal top round cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000350 veal hindshank veal sub-primal cut 'derives from' some 'veal leg' A meat cut from the upper part of a hind leg. URMIS characteristic - Bone in IMPS - 337|UPC - 2747 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000351 veal hindshank (raw) 'veal hindshank' and 'has quality' some 'raw' A raw veal hindshank cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Veal primal cut- loin #N/A -FOODON:02000352 veal loin veal primal cut 'derives from' some 'veal carcass' A veal primal cut that comes from the area below the backbone . 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000353 veal loin (raw) veal loin 'veal loin' and 'has quality' some 'raw' A raw veal loin cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Veal primal cut- ribs #N/A -FOODON:02000354 veal rib veal primal cut 'derives from' some 'veal carcass' A veal primal cut that is situated under the front section of the backbone and used primarily for support. https://www.ams.usda.gov/sites/default/files/media/Veal_IMPS300Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000355 veal rib (raw) veal rib 'veal rib' and 'has quality' some 'raw' A raw veal rib. https://www.ams.usda.gov/sites/default/files/media/Veal_IMPS300Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000356 veal rib roast veal roast 'derives from' some 'veal primal cut' A veal roast that is derived from the rib section. https://www.ams.usda.gov/sites/default/files/media/Veal_IMPS300Series_2022.pdf URMIS characteristics - Bone in UPC - 2656 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000357 veal rib roast (raw) veal rib roast 'veal rib roast' and 'has quality' some 'raw' A raw veal roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Veal primal cut- breast #N/A -FOODON:02000358 veal breast veal primal cut 'derives from' some 'veal carcass' A veal primal cut that consist of the plate and brisket portion of the forequarter (intact) and shall contain 11 ribs. https://www.ams.usda.gov/sites/default/files/media/Veal_IMPS300Series_2022.pdf Minor primal IMPS - 313|UPC -2728 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000359 veal breast (raw) veal breast 'veal breast' and 'has quality' some 'raw' A raw veal breast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000360 veal breast (boneless) veal breast 'veal breast' and not ('has part' some ('derives from' some 'bone element')) A boneless veal breast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000361 veal breast (boneless, raw) veal breast (boneless) 'veal breast (boneless)' and 'has quality' some 'raw' A raw and boneless veal breast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Veal primal cut- foreshank #N/A -FOODON:02000362 veal foreshank veal primal cut 'derives from' some 'veal carcass' A veal primal cut that is the foreleg portion from the chuck. Minor primal. URMIS characteristic - Bone in IMPS - 312|UPC - 2765 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000363 veal foreshank (raw) veal foreshank 'veal foreshank' and 'has quality' some 'raw' A raw veal foreshank cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Veal primal cut- sirloin #N/A -FOODON:02000364 veal sirloin veal primal cut 'derives from' some 'veal carcass' A veal primal cut that is contained within the larger primal cut 'veal loin'. It is located between the short loin and the leg (round) and includes the hip section and ends at the socket of the pelvis. https://www.meattrack.com/urmis/urmis-standards/ 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000365 veal sirloin (raw) veal sirloin 'veal sirloin' and 'has quality' some 'raw' A raw veal sirloin. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Veal primal cut- chuck #N/A -FOODON:02000366 veal shoulder veal primal cut 'derives from' some 'veal carcass' A veal primal cut that is the upper foreleg extending from elbow to blade bone. IMPS - 308|UPC - 2781 veal chuck 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000367 veal shoulder (raw) veal shoulder 'veal shoulder' and 'has quality' some 'raw' A raw veal shoulder. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000368 veal shoulder blade veal sub-primal cut 'derives from' some 'veal shoulder' A veal meat cut in which the cut location is the full length of the Scapula or blade bone and includes the muscle groups above and below the Scapula. Requires discussion 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000369 veal shoulder blade (raw) veal shoulder blade 'veal shoulder blade' and 'has quality' some 'raw' A raw veal shoulder arm cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000370 veal shoulder arm veal sub-primal cut 'derives from' some 'veal shoulder' A veal meat cut in which shoulder arm consists of the muscle groups that extend from the elbow joint to the shoulder joint and includes the first three ribs. Requires discussion 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000371 veal shoulder arm (raw) veal shoulder arm 'veal shoulder arm' and 'has quality' some 'raw' A raw veal shoulder blade cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Emu cuts #N/A -FOODON:02000372 emu fan fillet piece of emu meat A butchery cut from the inner thigh. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release https://static3.bigstockphoto.com/1/8/3/large1500/381113738.jpg #N/A -FOODON:02000373 emu fan fillet (raw) emu fan fillet 'emu fan fillet' and 'has quality' some 'raw' A raw emu fan fillet. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000374 emu flat fillet piece of emu meat A butchery cut from thigh. https://clovegarden.com/ingred/bd_ostrich.html 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000375 emu flat fillet (raw) emu flat fillet 'emu flat fillet' and 'has quality' some 'raw' A raw emu flat fillet. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000376 emu full rump piece of emu meat A butchery cut from emu. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000430 emu full rump (raw) emu full rump A raw emu full rump. #N/A -FOODON:02000377 emu inside drum piece of emu meat A butchery cut from emu. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000431 emu inside drum (raw) emu inside drum A raw emu inside drum. #N/A -FOODON:02000378 emu outside drum piece of emu meat A butchery cut from emu. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000432 emu outside drum (raw) emu outside drum A raw emu outside drum. #N/A -FOODON:02000379 emu oyster piece of emu meat An oyster from an emu. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000380 emu oyster (raw) emu oyster 'emu oyster' and 'has quality' some 'raw' A raw emu oyster. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Ostrich cuts #N/A -FOODON:02000381 ostrich fan fillet piece of ostrich meat A boneless fan shaped muscle (iliofibularis) that lies medially to the outside thigh https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release https://static3.bigstockphoto.com/1/8/3/large1500/381113738.jpg #N/A -FOODON:02000382 ostrich fan fillet (raw) ostrich fan fillet 'ostrich fan fillet' and 'has quality' some 'raw' A raw ostrich fan fillet. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000383 ostrich inside leg piece of ostrich meat A boneless cut derived from the leg. https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000384 ostrich inside leg (raw) ostrich inside leg 'ostrich inside leg' and 'has quality' some 'raw' A raw ostrich inside leg. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000385 ostrich oyster piece of ostrich meat An oyster from an Ostrich that is a flat, oval shaped muscle which lies anteriorly and dorsally to the outside thigh and is that portion of the thigh which attaches to the anterior end of the ilium. https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000386 ostrich oyster (raw) ostrich oyster 'ostrich oyster' and 'has quality' some 'raw' A raw ostrich oyster. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000387 ostrich outside leg piece of ostrich meat A boneless cut from the outside portion of the leg. https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000388 ostrich outside leg (raw) ostrich outside leg 'ostrich outside leg' and 'has quality' some 'raw' A raw ostrich outside leg. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000389 ostrich inside strip piece of ostrich meat A butchery cut from an ostrich that lies below the outside thigh and fan and covers the ilium of the carcass. https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000390 ostrich inside strip (raw) ostrich inside strip 'ostrich inside strip' and 'has quality' some 'raw' A raw ostrich inside strip cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000391 ostrich outside strip piece of ostrich meat A butchery cut from an ostrich that is pointed at one end and semi-circled shaped on the other. On the carcass this cut attaches to the posterior end of the ischium of the pelvis and anteriorly to the stifle joint. https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000392 ostrich outside strip (raw) ostrich outside strip 'ostrich outside strip' and 'has quality' some 'raw' A raw ostrich outside strip cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000393 ostrich tip piece of ostrich meat A butchery cut from an ostrich that is a "small ball" appearing muscle complex of the thigh and lies anteriorly, medially, and laterally to the stifle joint. https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000394 ostrich tip (raw) ostrich tip 'ostrich tip' and 'has quality' some 'raw' A raw ostrich tip cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000395 ostrich outside thigh piece of ostrich meat A boneless cut which is the largest major outside muscle system of the thigh and lies to the outside (laterally) of the fan. https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000396 ostrich outside thigh (raw) ostrich outside thigh 'ostrich outside thigh' and 'has quality' some 'raw' A raw ostrich outside thigh. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000397 ostrich top strip piece of ostrich meat A meat cut that is the rectangular shaped muscle (iliotibialis cranialis) and is the most anterior muscle in the thigh. https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000398 ostrich top strip (raw) ostrich top strip 'ostrich top strip' and 'has quality' some 'raw' A raw ostrich top strip cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000433 ostrich tenderloin piece of ostrich meat #N/A -FOODON:02000434 ostrich tenderloin (raw) ostrich tenderloin A raw ostrich tenderloin. #N/A - Elk cuts #N/A -FOODON:02000399 elk eye of round roast elk roast A cut of meat that is found between the top and bottom round roast located on both hindquarters of the elk. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000400 elk eye of round roast (raw) elk eye of round roast 'elk eye of round roast' and 'has quality' some 'raw' A raw elk eye of round roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - chicken cuts #N/A - Turkey cuts #N/A - Bison cuts #N/A -FOODON:02000439 bison sirloin bison primal cut 'derives from' some 'bison carcass' A bison primal cut that is contained within the larger cut 'bison loin'. It is located between the short loin and the round and includes the hip section and ends at the socket of the pelvis. Further separated into the Top and Bottom Sirloin Butt. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000440 bison sirloin (raw) bison sirloin 'bison sirloin' and 'has quality' some 'raw' A raw bison sirloin cut. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000441 bison top sirloin butt beef sub-primal cut 'derives from' some 'bison sirloin' A bison cut that is located behind the short loin on the top back end of the animal. The name originates from its anatomical location on the “Top” (dorsal) of the Sirloin. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000442 bison top sirloin butt (raw) bison top sirloin butt 'bison top sirloin butt' and 'has quality' some 'raw' A raw bison top sirloin butt. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000423 bison retail cut animal retail cut A bison meat cut that is derived from a sub-primal, individual muscle cut or minor primal cut. bison retail cut -FOODON:02000424 bison steak bison retail cut A bison meat cut that has a flat-cut appearance. bison steak -FOODON:02000443 bison top sirloin steak bison steak 'bison steak' and 'derives from' some 'bison top sirloin butt' A steak cut from the bison top sirloin butt. The name originates from its anatomical location on the “Top” (dorsal) of the Sirloin. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000444 bison top sirloin steak (raw) bison top sirloin steak 'bison top sirloin steak' and 'has quality' some 'raw' A raw bison top sirloin steak. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000445 bison round bison primal cut 'derives from' some 'bison carcass' A bison cut that comes from the 'round', the rear leg of the bison. Sometimes referred to as the “bison Hip.” 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000446 bison round (raw) bison round 'bison round' and 'has quality' some 'raw' A raw bison round cut. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000447 bison top round bison sub-primal cut 'derives from' some 'bison round' A bison cut that comes from the inside of the rear leg. Given the name “Top” because anatomically it is located directly above the Bottom Round and the Eye of Round in the Round primal. bison top (inside) round 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000448 bison top round (raw) bison top round 'bison top round' and 'has quality' some 'raw' A raw bison top round cut. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000449 bison top round steak bison steak 'bison steak' and 'derives from' some 'bison top round' A steak cut from the bison top round. bison inside round steak 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000450 bison top round steak (raw) bison top round steak 'bison top round steak' and 'has quality' some 'raw' A raw bison top round steak. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000451 bison ribeye steak bison steak 'derives from' some 'beef ribeye roll (lip on)' A bison steak that is a cut from the rib-eye roast. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000452 bison ribeye steak (raw) bison ribeye steak 'bison ribeye steak' and 'has quality' some 'raw' A raw bison ribeye steak. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000453 bison chuck bison primal cut 'derives from' some 'bison carcass' A bison cut that extends from the neck to the fifth rib and includes the shoulder blade and upper arm. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000454 bison chuck (raw) bison chuck 'bison chuck' and 'has quality' some 'raw' A raw bison chuck cut. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 #N/A -FOODON:02000455 bison shoulder clod bison sub-primal cut 'derives from' some 'bison chuck' A large muscle system which lies dorsal and posterior to the elbow joint, ventral and posterior to the ridge of the scapula (blade bone) and is anterior to the 6th rib. Centred around the scapula or blade bone in the Chuck. Scapula is removed to make this a boneless subprimal. https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000456 bison shoulder clod (raw) bison shoulder clod 'bison shoulder clod' and 'has quality' some 'raw' A raw bison shoulder clod. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A - Buffalo cuts #N/A -FOODON:02000457 buffalo round buffalo primal cut 'derives from' some 'buffalo carcass' A buffalo cut that comes from the 'round', the rear leg of the buffalo. Sometimes referred to as the “buffalo Hip.” \ 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000458 buffalo round (raw) buffalo round 'buffalo round' and 'has quality' some 'raw' A raw buffalo round cut. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000459 buffalo top round buffalo sub-primal cut 'derives from' some 'buffalo round' A buffalo cut that comes from the inside of the rear leg. Given the name “Top” because anatomically it is located directly above the Bottom Round and the Eye of Round in the Round primal. buffalo top (inside) round 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000460 buffalo top round (raw) buffalo top round 'buffalo top round' and 'has quality' some 'raw' A raw buffalo top round cut. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:00004544 buffalo retail cut animal retail cut A buffalo meat cut that is derived from a sub-primal, individual muscle cut or minor primal cut. buffalo retail cut -FOODON:00004545 buffalo steak buffalo retail cut A buffalo meat cut that has a flat-cut appearance. buffalo steak -FOODON:02000461 buffalo top round steak buffalo steak 'buffalo steak' and 'derives from' some 'buffalo top round' A steak cut from the buffalo top round. inside round steak 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A -FOODON:02000462 buffalo top round steak (raw) buffalo top round steak 'buffalo top round steak' and 'has quality' some 'raw' A raw buffalo top round steak. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release #N/A + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +FOODON:00004348 raw +FOODON:00004531 deboning +FOODON:00004533 food grinding +FOODON:00004469 fresh frozen +FOODON:00004556 cow foot piece of cow 'animal foot' and 'derives from' some 'cow' A whole foot that derives from a cow. cow trotter +FOODON:03307055 cow foot (raw) cow foot 'cow foot' and 'has quality' some 'raw' A whole raw cow foot. +FOODON:00004557 pig foot swine food product 'animal foot' and 'derives from' some 'pig' A whole foot that derives from a pig. +FOODON:00004558 pig foot (raw) pig foot 'pig foot' and 'has quality' some 'raw' A whole raw pig foot. + Beef cuts +FOODON:02000403 piece of beef piece of cow 'piece of cow' and 'has part' some ('derives from' some 'animal muscle tissue cut') A piece of animal meat that is derived from cow. + piece of beef (raw) piece of beef 'piece of beef' and 'has quality' some 'raw' A raw piece of beef. +FOODON:02000405 piece of beef (boneless) piece of beef 'piece of beef' and not ('has part' some ('derives from' some 'bone element')) A piece of boneless beef. +FOODON:02000406 piece of beef (cubed) piece of beef (boneless) A piece of boneless beef that has a cubic shape. Cubed meat should be free from bones, cartilage, lymph glands, and most or all connective tissue and fat. +FOODON:02000407 piece of beef (cubed, raw) piece of beef (cubed) 'piece of beef (cubed)' and 'has quality' some 'raw' A raw cubic piece of beef. +FOODON:02000408 piece of beef (with bone) piece of beef 'piece of beef' and 'has part' some ('derives from' some 'bone element') A piece of beef that contains bone material. +FOODON:02000409 piece of beef (with bone, raw) piece of beef (with bone) 'piece of beef (with bone)' and 'has quality' some 'raw' A raw piece of beef that contains bone material. +FOODON:02000410 piece of beef (deboned) piece of beef (boneless) 'piece of beef (boneless)' and 'is_specified_output_of' some 'deboning' A piece of deboned beef. +FOODON:02000411 piece of beef (mechanically deboned) piece of beef (deboned) A piece of beef that is mechanically deboned by forcing bones, with attached edible meat, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue. +FOODON:02000420 piece of beef (mechanically deboned, raw) piece of beef (mechanically deboned) 'piece of beef (mechanically deboned)' and 'has quality' some 'raw' A raw piece of mechanically deboned beef. +FOODON:02000412 piece(s) of beef piece(s) of cow 'has member' some 'piece of beef' and 'has member' only 'piece of beef' One or more pieces of beef. +FOODON:02000413 piece(s) of beef (raw) piece(s) of beef 'piece(s) of beef' and 'has quality' some 'raw' One or more raw pieces of beef. +FOODON:02000414 piece(s) of beef (boneless) piece(s) of beef 'piece(s) of beef' and not ('has part' some ('derives from' some 'bone element')) One or more pieces of boneless beef. +FOODON:00001282 beef (ground) piece(s) of beef 'piece(s) of beef' and 'is_specified_output_of' some 'food grinding' Beef that has been ground. https://en.wikipedia.org/wiki/Ground_beef +FOODON:03301886 beef (ground, raw) beef (ground) 'beef (ground)' and 'has quality' some 'raw' Raw beef that has been ground. +FOODON:02000416 piece(s) of beef (deboned) piece(s) of beef (boneless) 'piece(s) of beef (boneless)' and 'is_specified_output_of' some 'deboning' One or more pieces of deboned beef. +FOODON:02000417 piece(s) of beef (deboned, raw) piece(s) of beef (deboned) 'piece(s) of beef (deboned)' and 'has quality' some 'raw' One or more raw pieces of deboned beef. +FOODON:02000418 piece(s) of beef (mechanically deboned) piece(s) of beef (deboned) One or more pieces of mechanically deboned beef. +FOODON:02000419 piece(s) of beef (mechanically deboned, raw) piece(s) of beef (mechanically deboned) 'piece(s) of beef (mechanically deboned)' and 'has quality' some 'raw' One or more raw pieces of mechanically deboned beef. +FOODON:02000421 piece(s) of beef (frozen) piece(s) of beef 'piece(s) of beef' and 'has quality' some 'frozen' One or more pieces of frozen beef. +FOODON:02000422 beef (ground, fresh frozen) beef (ground) 'beef (ground)' and 'has quality' some 'fresh frozen' Beef that has been ground and is fresh frozen. +FOODON:03311831 beef (minced) piece(s) of beef 'piece(s) of beef' and 'is_specified_output_of' some 'food mincing' Beef that has been minced with a blade. +FOODON:02000425 beef (ground, lean) beef (ground) Beef that is ground and lean. +FOODON:02000426 beef (ground, extra lean) beef (ground) Beef that is ground and extra lean. +FOODON:02000427 beef (ground, medium) beef (ground) Beef that is medium ground. +FOODON:02000428 beef (ground, regular) beef (ground) Beef that is ground and regular. +FOODON:02000429 beef (ground, sirloin) beef (ground) Beef that comes from sirloin region and is ground. +FOODON:00002574 butchery cut of beef piece of beef A butchery cut of beef that is primal, sub-primal or a retail cut. https://orcid.org/0000-0001-5275-8866 +FOODON:02000415 butchery cut of beef (raw) butchery cut of beef 'butchery cut of beef' and 'has quality' some 'raw' A raw butchery cut of beef. https://orcid.org/0000-0001-5275-8866 +FOODON:00004470 beef primal cut butchery cut of beef A cut of beef that is initially separated from the carcass of a{n} {organism} during butchering. https://orcid.org/0000-0001-5275-8866 +FOODON:02000463 beef primal cut (raw) beef primal cut 'beef primal cut' and 'has quality' some 'raw' A raw beef primal cut. +FOODON:00004476 beef sub-primal cut butchery cut of beef A smaller cut of beef that is obtained from the larger primal cut of beef. https://orcid.org/0000-0001-5275-8866 +FOODON:02000464 beef sub-primal cut (raw) beef sub-primal cut 'beef sub-primal cut' and 'has quality' some 'raw' A raw beef sub-primal cut. +FOODON:00004478 beef retail cut butchery cut of beef A cut of beef that is derived from a sub-primal, individual muscle cut or minor primal cut. https://orcid.org/0000-0001-5275-8866 +FOODON:02000465 beef retail cut (raw) beef retail cut 'beef retail cut' and 'has quality' some 'raw' A raw beef retail cut. + + Beef Primal cut- Round +FOODON:00004477 beef roast +FOODON:02000000 beef round beef primal cut 'derives from' some 'beef carcass' A beef cut that comes from the 'round', the rear leg of the beef. https://www.beefitswhatsfordinner.com/cuts/cut/2949/round-primal Sometimes referred to as the “Beef Hip.” IMPS/NAMP - 158 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000001 beef round (raw) beef round 'beef round' and 'has quality' some 'raw' A raw beef round cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000002 beef bottom round beef sub-primal cut 'derives from' some 'beef round' A beef cut that comes from the outside of the rear leg. https://www.beefitswhatsfordinner.com/cuts/cut/2790/bottom-round-gooseneck Given the name “Bottom” because anatomically it is located below the Top Round and the Eye of Round in the Round primal. IMPS/NAMP - 170 outside round https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000003 beef bottom round (raw) beef bottom round 'beef bottom round' and 'has quality' some 'raw' A raw beef bottom round cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000004 beef bottom round steak beef steak 'beef steak' and 'derives from' some 'beef bottom round' A steak cut from the beef bottom round. https://www.beefitswhatsfordinner.com/cuts/cut/2439/bottom-round-roast Steak derived from the Bottom Round Flat, also known as an Outside Round. IMPS/NAMP - 1170A|UPC - 1466 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000005 beef bottom round steak (raw) beef bottom round steak 'beef bottom round steak' and 'has quality' some 'raw' A raw beef bottom round steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000006 beef bottom round steak (boneless) beef bottom round steak 'beef bottom round steak' and not ('has part' some ('derives from' some 'bone element')) A boneless beef bottom round steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000007 beef bottom round steak (boneless, raw) beef bottom round steak (boneless) 'beef bottom round steak (boneless)' and 'has quality' some 'raw' A raw and boneless beef bottom round steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000008 beef bottom round roast beef roast 'beef roast' and 'derives from' some 'beef bottom round' A roast cut from the beef bottom round. https://www.beefitswhatsfordinner.com/cuts/cut/2439/bottom-round-roast| Roast derived from the Bottom Round Flat, also known as an Outside Round. UPC - 1464 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000009 beef bottom round roast (raw) beef bottom round roast 'beef bottom round roast' and 'has quality' some 'raw' A raw beef bottom round roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000010 beef bottom round roast (boneless) beef bottom round roast 'beef bottom round roast' and not ('has part' some ('derives from' some 'bone element')) A boneless beef bottom round roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000011 beef bottom round roast (boneless, raw) beef bottom round roast (boneless) 'beef bottom round roast (boneless)' and 'has quality' some 'raw' A raw and boneless beef bottom round roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000012 beef top round beef sub-primal cut 'derives from' some 'beef round' A beef cut that comes from the inside of the rear leg. https://www.beefitswhatsfordinner.com/cuts/cut/2800/top-inside-round Given the name “Top” because anatomically it is located directly above the Bottom Round and the Eye of Round in the Round primal. IMPS/NAMP - 169|UPC - 1455 beef top (inside) round https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000013 beef top round (raw) beef top round 'beef top round' and 'has quality' some 'raw' A raw beef top round cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000014 beef top round steak beef steak 'beef steak' and 'derives from' some 'beef top round' A steak cut from the beef top round. https://www.beefitswhatsfordinner.com/cuts/cut/2802/top-round-steak IMPS/NAMP - 1169|UPC - 1153 inside round steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000015 beef top round steak (raw) beef top round steak 'beef top round steak' and 'has quality' some 'raw' A raw beef top round steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000016 beef top round steak (boneless) beef top round steak 'beef top round steak' and not ('has part' some ('derives from' some 'bone element')) A boneless beef top round steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000017 beef top round steak (boneless, raw) beef top round steak (boneless) 'beef top round steak (boneless)' and 'has quality' some 'raw' A raw and boneless beef top round steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000018 beef top round steak (cap off) beef steak 'derives from' some 'beef top round steak' A beef top round steak in which the top cap portion has been separated off. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000019 beef top round steak (cap off, raw) beef top round steak (cap off) 'beef top round steak (cap off)' and 'has quality' some 'raw' A raw beef top round steak in which the top cap portion has been separated off. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000020 beef top round steak (cap off, boneless, raw) beef top round steak (cap off) 'beef top round steak (cap off)' and 'beef top round steak (boneless)' and 'has quality' some 'raw' A raw and boneless beef top round steak in which the top cap portion has been separated off. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000021 beef top round roast beef roast 'beef roast' and 'derives from' some 'beef top round' A roast cut from the beef top round. https://www.beefitswhatsfordinner.com/cuts/cut/2621/top-round-roast UPC - 1551 inside round roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000022 beef top round roast (raw) beef top round roast 'beef top round roast' and 'has quality' some 'raw' A raw beef top round roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000023 beef top round roast (boneless) beef top round roast 'beef top round roast' and not ('has part' some ('derives from' some 'bone element')) A boneless beef top round roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000024 beef top round roast (boneless, raw) beef top round roast (boneless) 'beef top round roast (boneless)' and 'has quality' some 'raw' A raw and boneless beef top round roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000025 beef sirloin tip beef sub-primal cut 'derives from' some 'beef round' A beef cut that comes from the round primal, and is found on the front end of the rear leg. https://www.beefitswhatsfordinner.com/cuts/cut/2793/sirloin-tip Given the name “Sirloin Tip” because anatomically it is located next to the tip of the Sirloin. IMPS/NAMP - 167 round tip|knuckle https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000026 beef sirloin tip (raw) beef sirloin tip 'beef sirloin tip' and 'has quality' some 'raw' A raw beef sirloin tip cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000027 beef sirloin tip roast beef roast 'derives from' some 'beef sirloin tip' A roast cut from the beef sirloin tip. https://www.beefitswhatsfordinner.com/cuts/cut/2442/sirloin-tip-roast UPC - 1529 round tip roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000028 beef sirloin tip roast (raw) beef sirloin tip roast 'beef sirloin tip roast' and 'has quality' some 'raw' A raw beef sirloin tip roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000029 beef sirloin tip steak beef steak 'derives from' some 'beef sirloin tip' A steak cut from the beef sirloin tip. https://www.beefitswhatsfordinner.com/cuts/cut/2794/sirloin-tip-steak UPC - 1529 round tip roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000030 beef sirloin tip steak (raw) beef sirloin tip steak 'beef sirloin tip steak' and 'has quality' some 'raw' A raw beef sirloin tip steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000031 beef sirloin tip side roast beef roast 'derives from' some 'beef sirloin tip' A roast that derives from beef sirloin tip and only consists of M.vastus lateralis. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000032 beef sirloin tip side roast (raw) beef sirloin tip side roast 'beef sirloin tip side roast' and 'has quality' some 'raw' A raw beef sirloin tip side roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000033 beef sirloin tip side steak beef steak 'beef steak' and 'derives from' some 'beef sirloin tip side roast' A steak cut from the beef sirloin tip side roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000034 beef sirloin tip side steak (raw) beef sirloin tip side steak 'beef sirloin tip side steak' and 'has quality' some 'raw' A raw beef sirloin tip side steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000035 beef sirloin tip center roast beef roast 'derives from' some 'beef sirloin tip' A roast that derives from beef sirloin tip and only consists of M.rectus femoris. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000036 beef sirloin tip center roast (raw) beef sirloin tip center roast 'beef sirloin tip center roast' and 'has quality' some 'raw' A raw beef sirloin tip center roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000037 beef sirloin tip center steak beef steak 'beef steak' and 'derives from' some 'beef sirloin tip center roast' A steak cut from the beef sirloin tip center roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000038 beef sirloin tip center steak (raw) beef sirloin tip center steak 'beef sirloin tip center steak' and 'has quality' some 'raw' A raw beef sirloin tip center steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000039 beef eye of round beef sub-primal cut 'derives from' some 'beef round' A beef cut that is an elongated muscle located in the center of the beef round cut, and thus is named “Eye.” https://www.beefitswhatsfordinner.com/cuts/cut/2791/eye-of-round This extremely lean cut is shaped similar to a Tenderloin, but is much less tender. IMPS/NAMP - 171C|UPC - 1460 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000040 beef eye of round (raw) beef eye of round 'beef eye of round' and 'has quality' some 'raw' A raw beef eye of round cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000041 beef eye of round roast beef roast 'beef roast' and 'derives from' some 'beef eye of round' A roast cut from the beef eye of round. https://www.beefitswhatsfordinner.com/cuts/cut/2441/eye-of-round-roast UPC - 1480 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000042 beef eye of round roast (raw) beef eye of round roast 'beef eye of round roast' and 'has quality' some 'raw' A raw beef eye of round roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000043 beef eye of round steak beef steak 'beef steak' and 'derives from' some 'beef eye of round' A steak cut from the beef eye of round. https://www.beefitswhatsfordinner.com/cuts/cut/2457/eye-of-round-steak UPC - 1481 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000044 beef eye of round steak (raw) beef eye of round steak 'beef eye of round steak' and 'has quality' some 'raw' A raw beef eye of round steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Beef Primal cut- chuck +FOODON:02000045 beef chuck beef primal cut 'derives from' some 'beef carcass' A beef cut that extends from the neck to the fifth rib and includes the shoulder blade and upper arm. https://www.recipetips.com/kitchen-tips/t--103/cuts-of-beef.asp https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:03310939 beef chuck (raw) beef chuck 'beef chuck' and 'has quality' some 'raw' A raw beef chuck cut. https://orcid.org/0000-0001-5275-8866 +FOODON:02000046 beef chuck tender beef muscle tissue cut 'derives from' some 'beef chuck' A beef cut that consists of M. supraspinatus which lies dorsal to the medial ridge of the blade bone. https://www.beefitswhatsfordinner.com/cuts/cut/2753/chuck-tender The name comes from its shape which is long and narrow with a pointed tip, similar to a Tenderloin. IMPS/NAMP - 116B|UPC - 1008 mock tender https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000047 beef chuck tender (raw) beef chuck tender 'beef chuck tender' and 'has quality' some 'raw' A raw beef chuck tender cut. https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000048 beef chuck tender steak beef steak 'derives from' some 'beef chuck tender' A steak cut from the beef chuck tender. UPC - 1116 mock tender steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000049 beef chuck tender steak (raw) beef chuck tender steak 'beef chuck tender steak' and 'has quality' some 'raw' A raw beef chuck tender steak. https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000050 beef chuck tender roast beef roast 'derives from' some 'beef chuck tender' A roast cut from the beef chuck tender. https://www.beefitswhatsfordinner.com/cuts/cut/2482/chuck-tender-roast Also referred to as “Mock Tender” Roast because it has a similar appearance to a Tenderloin Roast. UPC - 1115 beef medallion pot roast|beef mock tender roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000051 beef chuck tender roast (raw) beef chuck tender roast 'beef chuck tender roast' and 'has quality' some 'raw' A raw beef chuck tender roast. https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000052 beef chuck roll beef sub-primal cut 'derives from' some 'beef chuck' A large, boneless cut that comes from between the ribs and backbone. It contains a mix of tender and somewhat tough muscles, which are fabricated into smaller cuts known as the chuck eye roll and the chuck under blade. https://www.beefitswhatsfordinner.com/cuts/cut/2754/chuck-roll Extension of the Ribeye Roll that remains in the Chuck. IMPS/NAMP - 116A|UPC - 1028 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000053 beef chuck roll (raw) beef chuck roll 'beef chuck roll' and 'has quality' some 'raw' A raw beef chuck roll cut. https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000054 beef chuck eye roll beef retail cut 'derives from' some 'beef chuck roll' The top portion of the chuck roll that is separated from the under-blade section. https://www.beefitswhatsfordinner.com/cuts/cut/2752/chuck-eye-roll The top portion of the Chuck Roll that most resembles a Ribeye Roll. IMPS/NAMP - 116D|UPC - 1029 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000055 beef chuck eye roll (raw) beef chuck eye roll 'beef chuck eye roll' and 'has quality' some 'raw' A raw beef chuck eye roll cut. https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000056 beef chuck eye roast beef roast 'derives from' some 'beef chuck eye roll' A roast cut from any portion of the chuck eye roll, typically the center. https://www.beefitswhatsfordinner.com/cuts/cut/2440/chuck-eye-roast UPC - 1095 chuck center roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000057 beef chuck eye roast (raw) beef chuck eye roast 'beef chuck eye roast' and 'has quality' some 'raw' A raw beef chuck eye roast. https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000058 beef chuck eye steak beef steak 'derives from' some 'beef chuck eye roll' A steak cut from the rib end only of the chuck eye roll. https://www.beefitswhatsfordinner.com/cuts/cut/2451/chuck-eye-steak-delmonico IMPS/NAMP - 1116D PSO 1|UPC - 1102 beef chuck eye roll steak (boneless) | delmonico steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000059 beef chuck eye steak (raw) beef chuck eye steak 'beef chuck eye steak' and 'has quality' some 'raw' A raw beef chuck eye steak. https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000060 beef country-style rib beef roast 'derives from' some 'beef chuck eye roll' A cut made by splitting a chuck eye roll in half lengthwise, resulting in two boneless, country-style ribs. https://www.beefitswhatsfordinner.com/cuts/cut/2918/country-style-ribs IMPS/NAMP - 1116D PSO 2|UPC - 1096 boneless country style rib|boneless Chuck roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000061 beef country-style rib (raw) beef country-style rib 'beef country-style rib' and 'has quality' some 'raw' A raw beef country-style rib. https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000062 beef under blade beef retail cut 'derives from' some 'beef chuck roll' A meat cut that is the flatter portion of the Chuck Roll and is under the Chuck Eye Roll. https://www.beefitswhatsfordinner.com/cuts/cut/44451/under-blade IMPS/NAMP - 116E chuck flat https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000063 beef sierra steak beef steak 'derives from' some 'beef under blade' A thin muscle that lays in the seam between the chuck eye roll and under blade. https://www.beefitswhatsfordinner.com/cuts/cut/2511/sierra-steak UPC - 1097 sierra cut https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000064 beef sierra steak (raw) beef sierra steak 'beef sierra steak' and 'has quality' some 'raw' A raw beef sierra steak. https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000065 beef denver steak beef steak A beef cut from the center of the under blade. https://www.beefitswhatsfordinner.com/cuts/cut/2593/denver-steak Steaks cut across the grain from the fourth most tender muscle. IMPS/NAMP - 1116G|UPC - 1098 chuck under blade center steak|chuck under blade steak https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000066 beef denver steak (raw) beef denver steak 'beef denver steak' and 'has quality' some 'raw' A raw beef denver steak. https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000067 beef denver roast beef roast A roast cut in which under blade with other muscles and connective tissue are removed and either left whole or portioned. https://www.beefitswhatsfordinner.com/cuts/cut/2760/under-blade-roast-center-cut IMPS/NAMP - 116G beef under blade roast (center-cut) https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000068 beef denver roast (raw) beef denver roast 'beef denver roast' and 'has quality' some 'raw' A beef denver roast that is raw. https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000069 beef shoulder clod beef sub-primal cut 'derives from' some 'beef chuck' A large muscle system which lies dorsal and posterior to the elbow joint, ventral and posterior to the ridge of the scapula (blade bone) and is anterior to the 6th rib. https://www.beefitswhatsfordinner.com/cuts/cut/2755/shoulder-clod Centred around the scapula or blade bone in the Chuck. Scapula is removed to make this a boneless subprimal. IMPS/NAMP - 114 chuck shoulder clod https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000070 beef shoulder clod (raw) beef shoulder clod 'beef shoulder clod' and 'has quality' some 'raw' A raw beef shoulder clod. https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000071 beef shoulder clod arm roast beef retail cut 'derives from' some 'beef shoulder clod' The largest section of the shoulder clod that consist of the large muscle system of the thick end of the shoulder. https://www.beefitswhatsfordinner.com/cuts/cut/2483/shoulder-clodheart Commonly referred to as clod heart. Leave whole or cut into roasts, but remove large connective tissue to assist with tenderness. IMPS/NAMP - 114E clod heart|shoulder center|shoulder clod heart https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000072 beef shoulder clod arm roast (raw) beef shoulder clod arm roast 'beef shoulder clod arm roast' and 'has quality' some 'raw' A raw beef shoulder clod arm roast. https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000073 beef shoulder steak beef steak 'derives from' some 'beef shoulder clod arm roast' A steak cut across the grain from the shoulder clod arm roast. https://www.beefitswhatsfordinner.com/cuts/cut/2528/shoulder-steak UPC - 1133 beef arm steak|beef arm chuck steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000074 beef shoulder steak (raw) beef shoulder steak 'beef shoulder steak' and 'has quality' some 'raw' A raw beef shoulder steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000075 beef shoulder roast beef roast 'derives from' some 'beef shoulder clod' A roast cut from the beef shoulder clod. https://www.beefitswhatsfordinner.com/cuts/cut/44477/shoulder-roast UPC - 1132 shoulder clod roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000076 beef shoulder roast (raw) beef shoulder roast 'beef shoulder roast' and 'has quality' some 'raw' A raw beef shoulder roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000077 beef ranch steak beef steak 'derives from' some 'beef shoulder clod arm roast' A steak cut across the grain from the shoulder clod arm roast similar to the shoulder steak. Visible connective tissue and associated lean must be removed to qualify as a Ranch Steak. https://www.beefitswhatsfordinner.com/cuts/cut/2500/ranch-steak IMPS/NAMP - 1114E PSO 1 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000078 beef ranch steak (raw) beef ranch steak 'beef ranch steak' and 'has quality' some 'raw' A raw beef ranch steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000079 beef shoulder petite tender beef muscle tissue cut 'derives from' some 'beef shoulder clod' The smallest muscle of the beef shoulder clod that is shaped like the tenderloin, but is tender and more affordable. https://www.beefitswhatsfordinner.com/cuts/cut/2501/shoulder-petite-tender IMPS/NAMP - 114F|UPC - 1190 shoulder tender|chuck shoulder tender https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000080 beef shoulder petite tender (raw) beef shoulder petite tender 'beef shoulder petite tender' and 'has quality' some 'raw' A raw beef shoulder petite tender. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000081 beef shoulder petite tender medallion beef muscle tissue cut 'derives from' some 'beef shoulder petite tender' A small tender medallion cut from the beef shoulder petite tender. https://www.beefitswhatsfordinner.com/cuts/cut/2603/shoulder-petite-tender-medallions Whole shoulder petite tender is sliced end-to-end for portions or medallions. IMPS/NAMP - 1114F|UPC - 1164 petite tender medallion|teres major medallions https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000082 beef shoulder petite tender medallion (raw) beef shoulder petite tender medallion 'beef shoulder petite tender medallion' and 'has quality' some 'raw' A raw beef shoulder petite tender medallion. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000083 beef top blade beef retail cut 'derives from' some 'beef shoulder clod' The second most tender muscle in the animal that is derived from the shoulder clod. However, internal connective tissue should be removed to preserve that tenderness. https://www.beefitswhatsfordinner.com/cuts/cut/44448/top-blade However, internal connective tissue should be removed to preserve that tenderness. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000084 beef top blade (raw) beef top blade 'beef top blade' and 'has quality' some 'raw' A raw beef top blade cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000085 beef top blade steak beef steak 'derives from' some 'beef top blade' A beef steak cut that is end-to-end from the whole top blade. https://www.beefitswhatsfordinner.com/cuts/cut/2758/top-blade-steak IMPS/NAMP - 1114D|UPC - 1136, 1144 beef shoulder top blade steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000086 beef top blade steak (raw) beef top blade steak 'beef top blade steak' and 'has quality' some 'raw' A raw beef top blade steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000087 beef flat iron steak beef steak 'derives from' some 'beef top blade' A steak cut from the top blade, where the cutting method removes internal connective tissue from the whole Top Blade. https://www.beefitswhatsfordinner.com/cuts/cut/2502/flat-iron-steak IMPS/NAMP - 1114D PSO 1|UPC - 1166 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000088 beef flat iron steak (raw) beef flat iron steak 'beef flat iron steak' and 'has quality' some 'raw' A raw beef flat iron steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000089 beef chuck short rib beef sub-primal cut 'derives from' some 'beef chuck' A cut that is derived from the beef chuck and must include rib 2 through 5. https://www.beefitswhatsfordinner.com/cuts/cut/2814/chuck-short-ribs Can be offered bone-in and/or boneless IMPS/NAMP - 130, 130A|UPC - 1124, 1127 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000090 beef chuck short rib (raw) beef chuck short rib 'beef chuck short rib' and 'has quality' some 'raw' A raw beef chuck short rib. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000091 beef chuck short rib (boneless) beef chuck short rib 'derives from' some 'beef muscle tissue cut' A cut from beef chuck short rib that is an individual muscle and is boneless. https://www.beefitswhatsfordinner.com/cuts/cut/2609/chuck-short-ribs-boneless IMPS/NAMP - 130A|UPC - 1127 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000092 beef chuck short rib (boneless, raw) beef chuck short rib (boneless) 'beef chuck short rib (boneless)' and 'has quality' some 'raw' A raw and boneless beef chuck short rib. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000093 beef square cut chuck beef sub-primal cut 'derives from' some 'beef chuck' A beef cut that is the portion of the forequarter after removal of the rib, shortplate, foreshank and brisket. https://www.beefitswhatsfordinner.com/cuts/cut/2946/square-cut-chuck-primal IMPS/NAMP - 113 chuck flat, chuck meat square https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000094 beef square cut chuck (raw) beef square cut chuck 'beef square cut chuck' and 'has quality' some 'raw' A raw beef square cut chuck. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000095 beef 7-bone chuck steak beef steak 'derives from' some 'beef square cut chuck' A beef steak cut that is identified by its 7-shaped bone. The 7-bone is made by cutting steaks across the scapula or blade bone. https://www.beefitswhatsfordinner.com/cuts/cut/2448/7-bone-chuck-steak UPC - 1035, 1042 7-bone steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000096 beef 7-bone chuck steak (raw) beef 7-bone chuck steak 'beef 7-bone chuck steak' and 'has quality' some 'raw' A raw beef 7-bone chuck steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000097 beef 7-bone chuck roast beef roast 'derives from' some 'beef square cut chuck' A beef roast cut that is identified by its 7-shaped bone. The 7-bone is made by cutting roasts across the scapula or blade bone. https://www.beefitswhatsfordinner.com/cuts/cut/2478/7-bone-chuck-roast UPC - 1033, 1034 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000098 beef 7-bone chuck roast (raw) beef 7-bone chuck roast 'beef 7-bone chuck roast' and 'has quality' some 'raw' A raw beef 7-bone chuck roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000099 beef blade chuck steak beef steak 'derives from' some 'beef square cut chuck' A steak cut from the flat bone portion of the blade that comes from ribs 4 through 5. https://www.beefitswhatsfordinner.com/cuts/cut/2450/blade-chuck-steak UPC - 1066, 1073 blade steak|boneless blade steak 1st cut https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000100 beef blade chuck steak (raw) beef blade chuck steak 'beef blade chuck steak' and 'has quality' some 'raw' A raw beef blade chuck steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000101 beef blade chuck roast beef roast 'derives from' some 'beef square cut chuck' A roast cut from the flat bone portion of the blade that comes from ribs 4 through 5. https://www.beefitswhatsfordinner.com/cuts/cut/2480/blade-chuck-roast UPC - 1064, 1065 chuck blade pot roast|chuck roast 1st cut|chuck roast blade cut https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000102 beef blade chuck roast (raw) beef blade chuck roast 'beef blade chuck roast' and 'has quality' some 'raw' A raw beef blade chuck roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000103 beef chuck roast beef roast 'derives from' some 'beef square cut chuck' A beef roast that comes from the center portion of the Chuck Roll. https://www.beefitswhatsfordinner.com/cuts/cut/44487/chuck-roast It can be called chuck center roast. IMPS/NAMP - 1116D beef center cut chuck roast|beef chuck center roast|beef chuck pot roast|beef pot roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000104 beef chuck roast (raw) beef chuck roast 'beef chuck roast' and 'has quality' some 'raw' A raw beef chuck roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000105 beef chuck steak beef steak 'derives from' some 'beef square cut chuck' A beef steak that comes from the center portion of the Chuck Roll. https://www.beefitswhatsfordinner.com/cuts/cut/44490/chuck-steak It can be called chuck center steak. IMPS/NAMP - 1116D PSO1 chuck center steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000106 beef chuck steak (raw) beef chuck steak 'beef chuck steak' and 'has quality' some 'raw' A raw beef chuck steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000107 beef cross-rib roast beef roast 'derives from' some 'beef square cut chuck' A beef cut that is adjacent to the arm and includes ribs 2 through 5. https://www.beefitswhatsfordinner.com/cuts/cut/2481/cross-rib-roast UPC - 1081, 1082 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000108 beef cross-rib roast (raw) beef cross-rib roast 'beef cross-rib roast' and 'has quality' some 'raw' A raw beef cross-rib roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000109 beef chuck arm steak beef steak 'derives from' some 'beef square cut chuck' A steak cut from the arm bone (humerus) of the upper forelimb. https://www.beefitswhatsfordinner.com/cuts/cut/2449/chuck-arm-steak UPC - 1050, 1056 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000110 beef chuck arm steak (raw) beef chuck arm steak 'beef chuck arm steak' and 'has quality' some 'raw' A raw beef chuck arm steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-88666 ready for release +FOODON:02000111 beef chuck arm roast beef roast 'derives from' some 'beef square cut chuck' A roast cut from the arm bone (humerus) of the upper forelimb. https://www.beefitswhatsfordinner.com/cuts/cut/2879/chuck-arm-roast UPC - 1048 chuck arm pot roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000112 beef chuck arm roast (raw) beef chuck arm roast 'beef chuck arm roast' and 'has quality' some 'raw' A raw beef chuck arm roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000113 beef chuck neck roast beef roast 'derives from' some 'beef square cut chuck' A beef cut that is derived from the anterior end of the untrimmed chuck roll. https://www.beefitswhatsfordinner.com/cuts/cut/2813/chuck-neck-roast IMPS/NAMP - 116I|UPC - 1120, 1121 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000114 beef chuck neck roast (raw) beef chuck neck roast 'beef chuck neck roast' and 'has quality' some 'raw' A raw beef chuck neck roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000115 beef chuck flap/edge roast beef roast 'derives from' some 'beef square cut chuck' A roast cut is made during fabrication to square off the chuck roll. https://www.beefitswhatsfordinner.com/cuts/cut/44450/chuck-flapedge-roast IMPS/NAMP - 116G PSO 1|UPC - 1092 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000116 beef chuck flap/edge roast (raw) beef chuck flap/edge roast 'beef chuck flap/edge roast' and 'has quality' some 'raw' A raw beef chuck flap/edge roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Beef primal cut- loin +FOODON:00003301 beef loin beef primal cut 'derives from' some 'beef carcass' A beef primal cut that comes from the area below the backbone . https://www.beefitswhatsfordinner.com/cuts/cut/44453/loin-primal The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are exceptionally prepared on the grill or under a broiler. https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 +FOODON:02000117 beef loin (raw) beef loin 'beef loin' and 'has quality' some 'raw' A raw beef loin cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000118 beef short loin beef sub-primal cut 'derives from' some 'beef loin' IMPS/NAMP - 174 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000119 beef short loin (raw) beef short loin 'beef short loin' and 'has quality' some 'raw' A raw beef short loin cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:00003305 beef porterhouse steak beef steak 'derives from' some 'beef short loin' A beef steak that is prepared from the beef short loin. The maximum width of the tenderloin must be atleast 1.25 inches (3.2cm) when measured parallel to the length of the backbone. https://www.beefitswhatsfordinner.com/cuts/cut/2466/porterhouse-steak Differentiated from the T-Bone steak by its larger Tenderloin muscle. IMPS/NAMP - 1173|UPC - 1330 beef loin porterhouse steak bone in https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 +FOODON:02000401 beef porterhouse steak (raw) beef porterhouse steak 'beef porterhouse steak' and 'has quality' some 'raw' A raw beef porterhouse steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:00003304 beef T-bone steak beef steak 'derives from' some 'beef short loin' A beef steak that is prepared from the beef short loin. The maximum width of the tenderloin must be at least 1/2 inch (13mm) when measured parallel to the length of the backbone. https://www.beefitswhatsfordinner.com/cuts/cut/2772/t-bone-steak The name originates from the characteristic T-shape of its bone. IMPS/NAMP - 1174|UPC - 1369 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 +FOODON:02000120 beef T-bone steak (raw) beef T-bone steak 'beef T-bone steak' and 'has quality' some 'raw' A raw beef T-bone steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000121 beef strip loin (bone-in) beef retail cut 'derives from' some 'beef short loin' A cut refers to the group of muscles that extends the length of the Top Loin adjacent to the spine bone and on top of the finger bone. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000122 beef strip loin (bone-in, raw) beef strip loin (bone-in) 'beef strip loin (bone-in)' and 'has quality' some 'raw' A raw beef strip loin that contains bone. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release also add for wagyu beef +FOODON:02000123 beef strip loin (boneless) beef sub-primal cut 'derives from' some 'beef loin' A group of muscles that extends the length of the top loin adjacent to the spine bone and on top of the finger bone. IMPS/NAMP - 180|UPC - 1286, 1288, 1290, 1292 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000124 beef strip loin (boneless, raw) beef strip loin (boneless) 'beef strip loin (boneless)' and 'has quality' some 'raw' A raw and boneless beef strip loin. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000125 beef strip roast (boneless) beef roast 'derives from' some 'beef strip loin (boneless)' A roast cut that comes from boneless beef strip loin. https://www.beefitswhatsfordinner.com/cuts/cut/2590/strip-roast UPC - 1396, 1397 beef top loin roast (boneless) 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000126 beef strip roast (boneless, raw) beef strip roast (boneless) 'beef strip roast (boneless)' and 'has quality' some 'raw' A raw beef strip roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000127 beef strip steak (boneless) beef steak 'derives from' some 'beef strip loin (boneless)' A cut that comes from the top loin or strip loin into uniform steak. https://www.beefitswhatsfordinner.com/cuts/cut/2882/strip-steak-boneless IMPS/NAMP - 1180 UPC - 1404 beef top loin steak (boneless) 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000128 beef strip steak (boneless, raw) beef strip steak (boneless) 'beef strip steak (boneless)' and 'has quality' some 'raw' A raw and boneless beef strip steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000129 beef strip steak (bone-in) beef steak 'derives from' some 'beef short loin' A beef strip steak that contains bone material. beef top loin steak (bone in) 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000130 beef strip steak (bone-in, raw) beef strip steak (bone-in) 'beef strip steak (bone-in)' and 'has quality' some 'raw' A raw beef strip steak that contains bone material. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000131 beef strip petite roast beef roast 'derives from' some 'beef strip loin (boneless)' A smaller roasting option than Strip Roast. Cut by removing the vein end and splitting the Strip Loin in half, lengthwise. beef strip petite roast (boneless) 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000132 beef strip petite roast (raw) beef strip petite roast 'beef strip petite roast' and 'has quality' some 'raw' A raw beef strip petite roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000133 beef strip fillet beef retail cut 'derives from' some 'beef strip loin (boneless)' A thick cut but smaller diameter than beef strip steak. https://www.beefitswhatsfordinner.com/cuts/cut/2474/strip-filet Commonly cut 1 to 1¼ inch thick. IMPS/NAMP - 1180B|UPC - 1322 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000134 beef strip fillet (raw) beef strip fillet 'beef strip fillet' and 'has quality' some 'raw' A raw beef strip fillet. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000402 beef tenderloin (raw) beef tenderloin 'beef tenderloin' and 'has quality' some 'raw' A raw beef tenderloin. +FOODON:02000135 beef tenderloin (bone-in) beef sub-primal cut 'derives from' some 'beef loin' A meat cut that is an inside muscle of the beef loin. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000136 beef tenderloin (bone-in, raw) beef tenderloin (bone-in) 'beef tenderloin (bone-in)' and 'has quality' some 'raw' A raw beef tenderloin that contains bone material. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000137 beef tenderloin steak (bone-in) beef steak 'beef steak' and 'derives from' some 'beef tenderloin (bone-in)' A raw beef tenderloin steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000138 beef tenderloin steak (bone-in, raw) beef tenderloin steak 'beef tenderloin steak (bone-in)' and 'has quality' some 'raw' A raw beef tenderloin steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release also add for wagyu beef +FOODON:02000139 beef tenderloin (boneless) beef sub-primal cut 'derives from' some 'beef loin' A cut that is a long, narrow, and lean muscle located within the loin, and is the most tender cut of beef. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000140 beef tenderloin (boneless, raw) beef tenderloin (boneless) 'beef tenderloin (boneless)' and 'has quality' some 'raw' A raw and boneless beef tenderloin. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000141 beef tenderloin roast beef roast 'beef roast' and 'derives from' some 'beef tenderloin (boneless)' A roast cut from the larger tenderloin. beef filet mignon roast|chateaubriand tenderloin roast|boneless beef tenderloin roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release also add for wagyu beef +FOODON:02000142 beef tenderloin roast (raw) beef tenderloin roast 'beef tenderloin roast' and 'has quality' some 'raw' A raw beef tenderloin roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release also add for wagyu beef +FOODON:02000143 beef tenderloin steak beef steak 'beef steak' and 'derives from' some 'beef tenderloin (boneless)' A boneless steak cut from the tenderloin. filet mignon steak 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000144 beef tenderloin steak (raw) beef tenderloin steak 'beef tenderloin steak' and 'has quality' some 'raw' A raw beef tenderloin steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Beef Primal cut- Sirloin +FOODON:02000145 beef sirloin beef primal cut 'derives from' some 'beef carcass' A beef primal cut that is contained within the larger cut 'beef loin'. It is located between the short loin and the round and includes the hip section and ends at the socket of the pelvis. https://www.beefitswhatsfordinner.com/cuts/cut/2948/sirloin-primal Further separated into the Top and Bottom Sirloin Butts. IMPS/NAMP - 181 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000146 beef sirloin (raw) beef sirloin 'beef sirloin' and 'has quality' some 'raw' A raw beef sirloin cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000147 beef top sirloin butt beef sub-primal cut 'derives from' some 'beef sirloin' A beef cut that is located behind the beef short loin on the top back end of the animal. https://www.beefitswhatsfordinner.com/cuts/cut/44454/top-sirloin-butt The name originates from its anatomical location on the “Top” (dorsal) of the Sirloin. top sirloin butt 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000148 beef top sirloin butt (raw) beef top sirloin butt 'beef top sirloin butt' and 'has quality' some 'raw' A raw beef top sirloin butt. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000149 beef top sirloin steak beef steak 'beef steak' and 'derives from' some 'beef top sirloin butt' A steak cut from the beef top sirloin butt that is flavourful and juicy. https://www.beefitswhatsfordinner.com/cuts/cut/2775/top-sirloin-steak The name originates from its anatomical location on the “Top” (dorsal) of the Sirloin. IMPS/NAMP - 1184 boneless top sirloin steak|top sirloin butt steak, boneless|top sirloin center-cut steak|top sirloin steak boneless cap off|top sirloin steak cap off https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000150 beef top sirloin steak (raw) beef top sirloin steak 'beef top sirloin steak' and 'has quality' some 'raw' A raw beef top sirloin steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000151 beef top sirloin roast beef roast 'derives from' some 'beef top sirloin butt' A roast cut from the beef top sirloin. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000152 beef top sirloin roast (raw) beef top sirloin roast 'beef top sirloin roast' and 'has quality' some 'raw' A raw beef top sirloin roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000153 beef top sirloin petite roast beef roast 'derives from' some 'beef top sirloin butt' A roast cut that is a smaller version of the larger {animal top sirloin roast https://www.beefitswhatsfordinner.com/cuts/cut/2556/top-sirloin-petite-roast Roasts are called “Petite” due to their smaller size. UPC - 1321 top sirloin petite roast, boneless https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000154 beef top sirloin petite roast (raw) beef top sirloin petite roast 'beef top sirloin petite roast' and 'has quality' some 'raw' A raw beef top sirloin petite roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000155 beef top sirloin fillet beef retail cut 'derives from' some 'beef top sirloin butt' A cut that is portioned from a top sirloin steak. Filet is a French term meaning a solid piece of meat. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000156 beef top sirloin fillet (raw) beef top sirloin fillet 'beef top sirloin fillet' and 'has quality' some 'raw' A raw beef top sirloin fillet. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000157 beef culotte steak beef steak 'derives from' some 'beef top sirloin butt' A beef steak cut from the triangle-shaped muscle that caps or covers the top sirloin. https://www.beefitswhatsfordinner.com/cuts/cut/2475/coulotte-steak IMPS/NAMP - 1184D|UPC - 1421 boneless top sirloin cap steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000158 beef culotte steak (raw) beef culotte steak 'beef culotte steak' and 'has quality' some 'raw' A raw beef culotte steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000159 beef culotte roast beef roast 'derives from' some 'beef top sirloin butt' A beef roast cut from the triangle-shaped muscle that caps or covers the top sirloin. https://www.beefitswhatsfordinner.com/cuts/cut/2592/coulotte-roast IMPS/NAMP - 184D|UPC - 1420 top sirloin cap roast|coulotte|sirloin cap|top sirloin cap https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000160 beef culotte roast (raw) beef culotte roast 'beef culotte roast' and 'has quality' some 'raw' A raw beef culotte roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000161 beef bottom sirloin butt beef sub-primal cut 'derives from' some 'beef sirloin' A beef sub-primal cut that is the lower portion of the sirloin section of the loin that contains three muscles that vary in tenderness. https://www.beefitswhatsfordinner.com/cuts/cut/2828/bottom-sirloin-butt The name originates from its anatomical location on the “Bottom” (dorsal) of the Sirloin. IMPS/NAMP - 185|UPC - 1274 bottom butt https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000162 beef bottom sirloin butt (raw) beef bottom sirloin butt 'beef bottom sirloin butt' and 'has quality' some 'raw' A raw beef bottom sirloin butt. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000163 beef tri-tip roast beef roast 'derives from' some 'beef bottom sirloin butt' A beef roast cut that is triangular shaped and is located at the tip of the sirloin. https://www.beefitswhatsfordinner.com/cuts/cut/2443/tri-tip-roast Its triangular shape gives it the name “Tri-Tip.” UPC - 1429 triangle roast|bottom sirloin roast|newport roast https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000164 beef tri-tip roast (raw) beef tri-tip roast 'beef tri-tip roast' and 'has quality' some 'raw' A raw beef tri-tip roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000165 beef tri-tip steak beef steak 'beef steak' and 'derives from' some 'beef tri-tip roast' A steak cut from the beef tri-tip section. https://www.beefitswhatsfordinner.com/cuts/cut/2465/tri-tip-steak Its triangular shape gives it the name “Tri-Tip.” IMPS/NAMP - 1185C|UPC - 1430 triangle steak|newport steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000166 beef tri-tip steak (raw) beef tri-tip steak 'beef tri-tip steak' and 'has quality' some 'raw' A raw beef tri-tip steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000167 beef petite sirloin steak beef steak 'derives from' some 'beef bottom sirloin butt' A small-sized sirloin steak. https://www.beefitswhatsfordinner.com/cuts/cut/2761/petite-sirloin-steak The name “Petite” comes from the small size of the Sirloin cut. IMPS/NAMP - 1185B|UPC - 1308 ball tip Steak|sirloin steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000168 beef petite sirloin steak (raw) beef petite sirloin steak 'beef petite sirloin steak' and 'has quality' some 'raw' A raw beef petite sirloin roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000169 beef petite sirloin roast beef roast 'derives from' some 'beef bottom sirloin butt' A small roast section of the bottom sirloin opposite the sirloin tip in the beef round. https://www.beefitswhatsfordinner.com/cuts/cut/44457/petite-sirloinball-tip The name “Petite” comes from the small size of the Sirloin cut. ball tip Roast|sirloin roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000170 beef petite sirloin roast (raw) beef petite sirloin roast 'beef petite sirloin roast' and 'has quality' some 'raw' A raw beef petite sirloin roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000171 beef sirloin bavette flap beef retail cut 'derives from' some 'beef bottom sirloin butt' A boneless cut with a hearty texture that’s a good source for fajita meat. https://www.beefitswhatsfordinner.com/cuts/cut/2763/sirloin-bavetteflap Bavette means bib in French and is a phrase referring to thin meats. IMPS/NAMP - 185A|UPC - 1302 bottom sirloin bavette|bottom sirloin butt, flap|bottom sirloin flap https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000172 beef sirloin bavette flap (raw) beef sirloin bavette flap 'beef sirloin bavette flap' and 'has quality' some 'raw' A raw beef sirloin bavette flap cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000173 beef sirloin bavette steak beef steak 'beef steak' and 'derives from' some 'beef sirloin bavette flap' A steak cut from the beef sirloin bavette flap. https://www.beefitswhatsfordinner.com/cuts/cut/2763/sirloin-bavetteflap Bavette means bib in French and is a phrase referring to thin meats. IMPS/NAMP - 185A|UPC - 1302 bottom sirloin bavette steak|bottom sirloin butt, flap steak|bottom sirloin flap steak https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000174 beef sirloin bavette steak (raw) beef sirloin bavette steak 'beef sirloin bavette steak' and 'has quality' some 'raw' A raw beef sirloin bavette steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Beef Primal Cut - flank +FOODON:02000175 beef flank beef primal cut 'derives from' some 'beef carcass' A beef cut that is located below the loin primal. https://www.beefitswhatsfordinner.com/cuts/cut/2952/flank-primal The name “Flank” comes from its anatomical location, the Flank area of the carcass. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000176 beef flank (raw) beef flank 'beef flank' and 'has quality' some 'raw' A raw beef flank. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000177 beef flank steak beef steak 'beef steak' and 'derives from' some 'beef flank' A steak cut from the beef flank. https://www.beefitswhatsfordinner.com/cuts/cut/2458/flank-steak IMPS/NAMP - 193|UPC - 1581 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000178 beef flank steak (raw) beef flank steak 'beef flank steak' and 'has quality' some 'raw' A raw beef flank steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Beef Primal Cut - short plate +FOODON:02000179 beef short plate beef primal cut 'derives from' some 'beef carcass' A beef cut that is located on the underside of the animal below the rib primal. The end of the sixth through the twelfth rib is contained within the plate primal cut. Called “Short Plate” because it does not contain the Brisket. IMPS/NAMP - 121|UPC - 1593, 1594 beef short plate https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000180 beef short plate (raw) beef short plate 'beef short plate' and 'has quality' some 'raw' A raw beef short plate cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000181 beef inside skirt steak beef steak 'derives from' some 'beef short plate' A beef steak that is a trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th rib on the underside of the short plate. https://www.beefitswhatsfordinner.com/cuts/cut/2848/inside-skirt IMPS/NAMP - 121D|UPC - 1585 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000182 beef inside skirt steak (raw) beef inside skirt steak 'beef inside skirt steak' and 'has quality' some 'raw A raw beef outside skirt steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000183 beef outside skirt steak beef steak 'derives from' some 'beef short plate' A beef steak that is a trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th rib on the underside of the short plate. https://www.beefitswhatsfordinner.com/cuts/cut/2849/outside-skirt IMPS/NAMP - 121C|UPC - 1586 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000184 beef outside skirt steak (raw) beef outside skirt steak 'beef outside skirt steak' and 'has quality' some 'raw A raw beef outside skirt steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000185 beef hanger steak beef steak 'derives from' some 'beef short plate' A beef steak that is a thick strip of meat located on the underside of the carcass and hangs between the last rib and the loin. https://www.beefitswhatsfordinner.com/cuts/cut/2826/hanger-steak IMPS/NAMP - 1140|UPC - 1435 hanging tenderloin https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000186 beef hanger steak (raw) beef hanger steak 'beef hanger steak' and 'has quality' some 'raw A raw beef hanger steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000187 beef plate short rib beef retail cut 'derives from' some 'beef short plate' A beef cut that is usually taken from the flat end of ribs 6 through 9. https://www.beefitswhatsfordinner.com/cuts/cut/44466/plate-short-ribs The name originates from the short length of the ribs thus the name “short ribs. IMPS/NAMP - 123A|UPC - 1599, 1605 plate short rib https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000188 beef plate short rib (raw) beef plate short rib 'beef plate short rib' and 'has quality' some 'raw' A raw beef plate short rib. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Beef Primal Cut - Brisket +FOODON:02000189 beef brisket beef primal cut 'brisket' and 'derives from' some 'beef carcass' A beef cut that is located on the underside of the animal, below the chuck primal, which extends from between the forelegs to the plate. https://www.beefitswhatsfordinner.com/cuts/cut/2951/brisket Located just below the square-cut chuck and in front of the short plate. IMPS/NAMP - 120|UPC - 1615 beef breast meat https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000190 beef brisket (raw) beef brisket 'beef brisket' and 'has quality' some 'raw' A raw beef brisket. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000191 beef brisket flat half beef sub-primal cut 'derives from' some 'beef brisket' A beef cut that is the leaner half of the whole brisket. https://www.beefitswhatsfordinner.com/cuts/cut/2477/brisket-flat-half The posterior flat portion of the beef brisket thus the name “Flat.” IMPS/NAMP - 120A|UPC - 1622 brisket first cut https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000192 beef brisket flat half (raw) beef brisket flat half 'beef brisket flat half ' and 'has quality' some 'raw A raw beef brisket flat half cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000193 beef brisket flat half (boneless) beef brisket flat half 'beef brisket flat half' and not ('has part' some ('derives from' some 'bone element')) A boneless beef brisket flat half cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000194 beef brisket flat half (boneless, raw) beef brisket flat half (boneless) 'beef brisket flat half (boneless)' and 'has quality' some 'raw' A raw and boneless beef brisket flat half cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000195 beef brisket point half beef sub-primal cut 'derives from' some 'beef brisket' A beef sub-primal cut that is the less lean half of the whole Brisket. https://www.beefitswhatsfordinner.com/cuts/cut/44465/brisket-point-half The anterior Point portion of the Brisket, thus the name “Point.” IMPS/NAMP - 120B|UPC - 1627 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000196 beef brisket point half (raw) beef brisket point half 'beef brisket point half ' and 'has quality' some 'raw' A raw beef brisket point half. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Beef Primal Cut - shank +FOODON:02000197 beef shank beef primal cut A portion of the beef leg, which is used extensively for movement. https://www.beefitswhatsfordinner.com/cuts/cut/44467/shank-primal 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000198 beef shank (raw) beef shank 'beef shank' and 'has quality' some 'raw' A raw beef shank. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000199 beef shank cross-cut beef sub-primal cut 'derives from' some 'beef shank' A cross-section of beef leg. https://www.beefitswhatsfordinner.com/cuts/cut/2491/shank-cross-cutt Can be bone-in or boneless. UPC - 1636, 1639, 1243 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000200 beef shank cross-cut (raw) beef shank cross-cut 'beef shank cross-cut' and 'has quality' some 'raw' A raw beef shank cross-cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000201 beef shank center cut beef sub-primal cut 'derives from' some 'beef shank' A center-cut cross-section of a beef leg https://www.beefitswhatsfordinner.com/cuts/cut/44491/shank-center-cut Can be bone-in or boneless. UPC - 1635 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000202 beef shank center cut (raw) beef shank center cut 'beef shank center cut' and 'has quality' some 'raw' A raw beef shank center-cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Beef Primal Cut - Rib +FOODON:02000203 beef rib beef primal cut 'derives from' some 'beef carcass' A beef cut that is situated under the front section of the backbone and used primarily for support. https://www.beefitswhatsfordinner.com/cuts/cut/2851/rib-primal The portion of the forequarter remains after excluding the cross-cut chuck and short plate containing 7 ribs (6 to 12). IMPS/NAMP - 103 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000204 beef rib (raw) beef rib 'beef rib' and 'has quality' some 'raw' A raw beef rib cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000205 beef ribeye roll (lip on) beef sub-primal cut 'derives from' some 'beef rib' A boneless cut from the rib primal. https://www.beefitswhatsfordinner.com/cuts/cut/2786/ribeye-roll-lip-on IMPS/NAMP - 112A https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000206 beef ribeye roll (lip on, raw) beef ribeye roll (lip on) 'beef ribeye roll (lip on)' and 'has quality' some 'raw' A raw beef ribeye roll cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000207 beef ribeye roast beef roast 'derives from' some 'beef ribeye roll (lip on)' A beef rib roast that has had the sixth through the twelfth rib bones removed leaving just the rib-eye muscle. https://www.beefitswhatsfordinner.com/cuts/cut/2444/ribeye-roast “Ribeye” is an anatomical name meaning Eye of the Rib. UPC - 1193 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000208 beef ribeye roast (raw) beef ribeye roast 'beef ribeye roast' and 'has quality' some 'raw' A raw beef ribeye roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000209 beef ribeye steak beef steak 'derives from' some 'beef ribeye roll (lip on)' A beef steak that is a cut from the rib-eye roast. https://www.beefitswhatsfordinner.com/cuts/cut/2468/ribeye-steak IMPS/NAMP - 1112A https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000210 beef ribeye steak (raw) beef ribeye steak 'beef ribeye steak' and 'has quality' some 'raw' A raw beef ribeye steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000211 beef ribeye roll beef retail cut 'derives from' some 'beef ribeye roll (lip on)' A meat cut that is located above the short rib in the rib primal between the Chuck and Loin primal. https://www.beefitswhatsfordinner.com/cuts/cut/2783/ribeye-roll IMPS/NAMP - 112|UPC - 1177 prime rib https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000212 beef ribeye roll (raw) beef ribeye roll 'beef ribeye roll' and 'has quality' some 'raw' A raw beef ribeye roll cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000213 beef ribeye petite roast beef roast 'derives from' some 'beef ribeye roll' A smaller alternative to the ribeye roast. https://www.beefitswhatsfordinner.com/cuts/cut/2555/ribeye-petite-roast Name “Petite” refers to the small size of the roast. UPC - 1250 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000214 beef ribeye petite roast (raw) beef ribeye petite roast 'beef ribeye petite roast' and 'has quality' some 'raw' A raw beef ribeye petite roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000215 beef ribeye fillet beef steak 'derives from' some 'beef ribeye roll' A smaller ribeye steak https://www.beefitswhatsfordinner.com/cuts/cut/2473/ribeye-filet UPC - 1253 ribeye petite steak 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000216 beef ribeye fillet (raw) beef ribeye fillet 'beef ribeye fillet' and 'has quality' some 'raw' A raw beef ribeye fillet. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000217 beef ribeye cap steak beef steak 'derives from' some 'beef ribeye roll' A steak cut that is portioned from the ribeye cap roll by slicing at a right angle to the grain or muscle fibre direction. https://www.beefitswhatsfordinner.com/cuts/cut/2855/ribeye-cap-steak IMPS/NAMP - 1112D 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000218 beef ribeye cap steak (raw) beef ribeye cap steak 'beef ribeye cap steak' and 'has quality' some 'raw' A raw beef ribeye cap steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000219 beef ribeye cap roll beef retail cut 'derives from' some 'beef ribeye roll' A cut that is portioned by slicing at a right angle to the grain or direction of muscle fibre. https://www.beefitswhatsfordinner.com/cuts/cut/2854/ribeye-cap-roll IMPS/NAMP - 112D 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000220 beef ribeye cap roll (raw) beef ribeye cap roll 'beef ribeye cap roll' and 'has quality' some 'raw' A beef ribeye cap roll cut that is raw. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000221 beef rib sub-primal beef sub-primal cut 'derives from' some 'beef sub-primal cut' A beef cut that is situated under the front section of the backbone. https://www.beefitswhatsfordinner.com/cuts/cut/44462/rib-subprimal The portion of the forequarter remaining after excluding the Cross-Cut Chuck and Short Plate and containing 7 ribs (6 to 12). 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000222 beef rib sub-primal (raw) beef rib sub-primal 'beef rib sub-primal' and 'has quality' some 'raw' A raw beef rib sub-primal cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:00002882 beef short rib beef retail cut 'derives from' some 'beef rib sub-primal' A beef cut that is derived from the 6th, 7th and 8th rib of the rib primal. https://www.beefitswhatsfordinner.com/cuts/cut/2878/rib-short-ribs The name originates from the short length of the Ribs, thus the name "Short Ribs." IMPS/NAMP - 123B|UPC - 1262 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 +FOODON:02000223 beef short rib (raw) beef short rib 'beef short rib' and 'has quality' some 'raw' A raw beef short rib cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000224 beef back rib beef retail cut 'derives from' some 'beef rib sub-primal' A beef cut that is portioned by the number of rib bones. https://www.beefitswhatsfordinner.com/cuts/cut/2488/back-ribs Can be offered as whole or half. IMPS/NAMP - 124|UPC - 1180 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000225 beef back rib (raw) beef back rib 'beef back rib' and 'has quality' some 'raw' A raw beef back rib cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000226 beef rib steak beef steak 'derives from' some 'beef rib sub-primal' A beef steak that is a cut from the rib roast. https://www.beefitswhatsfordinner.com/cuts/cut/44475/rib-steak-bone-in It is the same steak as the rib-eye, except that it contains the bone. IMPS/NAMP - 1103 beef rib steak (bone-in) https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000227 beef rib steak (raw) beef rib steak 'beef rib steak' and 'has quality' some 'raw' A raw beef rib steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:00002954 beef prime rib roast beef roast 'derives from' some 'beef rib sub-primal' A cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. https://www.beefitswhatsfordinner.com/cuts/cut/44489/prime-rib-roast standing rib roast https://orcid.org/0000-0001-5275-8866 +FOODON:02000228 beef prime rib roast (raw) beef prime rib roast 'beef prime rib roast' and 'has quality' some 'raw' A raw beef prime rib roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000229 beef small end rib roast beef roast 'derives from' some 'beef prime rib roast' A rib roast that includes ribs 9 or 10 through 12 and is next to the loin. first cut rib roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000230 beef small end rib roast (raw) beef small end rib roast 'beef small end rib roast' and 'has quality' some 'raw' A raw beef small end rib roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000231 beef large end rib roast beef roast A rib roast that includes ribs 6 through 8 or 9 and is next to the chuck. second cut rib roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000232 beef large end rib roast (raw) beef large end rib roast 'beef large end rib roast' and 'has quality' some 'raw' 'derives from' some 'beef prime rib roast' A raw beef large end rib roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000233 beef cowboy steak beef steak 'derives from' some 'beef rib sub-primal' A tender, bone-in steak with a frenched rib presentation. https://www.beefitswhatsfordinner.com/cuts/cut/44469/cowboy-steak If frenched, referred to as Cowboy Steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000234 beef cowboy steak (raw) beef cowboy steak 'beef cowboy steak' and 'has quality' some 'raw' A raw beef cowboy steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000235 beef tomahawk steak beef steak 'derives from' some 'beef rib sub-primal' A tender bone-in steak from the rib with a long bone and marbling that adds flavour. https://www.beefitswhatsfordinner.com/cuts/cut/44480/tomahawk-steak If frenched and full rib bone attached, referred to as Tomahawk Steak. IMPS/NAMP - 1103B PSO:4 https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000236 beef tomahawk steak (raw) beef tomahawk steak 'beef tomahawk steak' and 'has quality' some 'raw' A raw beef tomahawk steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000237 beef rib finger beef retail cut 'derives from' some 'beef rib sub-primal' A thin strip of beef cut from between individual ribs in the rib primal. https://www.beefitswhatsfordinner.com/cuts/cut/2852/rib-fingers Consists of the intercostal muscles that are removed from between the Back Ribs IMPS/NAMP - 124A https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000238 beef rib finger (raw) beef rib finger 'beef rib finger' and 'has quality' some 'raw' A raw beef rib finger cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Lamb cuts + Lamb Primal Cut - shoulder +FOODON:02000239 lamb shoulder lamb primal cut 'derives from' some 'lamb carcass' A lamb primal cut that is the upper foreleg extending from elbow to blade bone. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf IMPS - 206|UPC - 3040 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000240 lamb shoulder (raw) lamb shoulder 'lamb shoulder' and 'has quality' some 'raw' A raw lamb shoulder cut. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000241 lamb shoulder blade lamb sub-primal cut 'derives from' some 'lamb shoulder' A whole cut from the Shoulder. The cut location is the full length of the Scapula or blade bone and includes the muscle groups above and below the Scapula. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf|https://www.meattrack.com/app/lamb-cuts/#21 The name “Shoulder Blade” originate from the Scapula or blade bone in the upper Shoulder. UPC- 3033 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000242 lamb shoulder blade (raw) lamb shoulder blade 'lamb shoulder blade' and 'has quality' some 'raw' A raw lamb shoulder blade cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000243 lamb shoulder blade roast lamb roast 'derives from' some 'lamb shoulder blade' A roast that is derived from the blade portion of the lamb shoulder primal. The cut location is from either the flat bone or the center portion of the Blade https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf The name originates from the characteristic blade shape of its bone. UPC - 2920 lamb blade roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000244 lamb shoulder blade roast (raw) lamb shoulder blade roast 'lamb shoulder blade roast' and 'has quality' some 'raw' A raw lamb shoulder blade roast. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000245 lamb shoulder blade chop lamb chop 'derives from' some 'lamb shoulder blade' A lamb chop that is derived from the blade portion of the lamb shoulder primal. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf lamb blade chop 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000246 lamb shoulder blade chop (raw) lamb shoulder blade chop 'lamb shoulder blade chop' and 'has quality' some 'raw' A raw lamb shoulder blade chop. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000247 lamb shoulder arm lamb sub-primal cut 'derives from' some 'lamb shoulder' A whole cut from the shoulder. The shoulder arm consists of the muscle groups that extend from the elbow joint to the shoulder joint and includes the first three ribs. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf|https://www.meattrack.com/app/lamb-cuts/#7 The name originates from the Arm bone (Humerus) of the upper forelimb. UPC- 3032 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000248 lamb shoulder arm (raw) lamb shoulder arm 'lamb shoulder arm' and 'has quality' some 'raw' A raw lamb shoulder arm cut. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000249 lamb shoulder arm roast lamb roast 'derives from' some 'lamb shoulder arm' A roast that is derived from the arm portion of the Shoulder primal. Arm Roasts come from the shaft of the Humerus and includes the surrounding muscles that extends from the Elbow joint to the Shoulder joint. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf The name originates from the Arm bone (Humerus) of the upper forelimb. lamb arm roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000250 lamb shoulder arm roast (raw) lamb shoulder arm roast 'lamb shoulder arm roast' and 'has quality' some 'raw' A raw lamb shoulder arm roast. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000251 lamb shoulder arm chop lamb chop 'derives from' some 'lamb shoulder arm' A lamb chop that is derived from the arm portion of the lamb shoulder primal. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf lamb arm chop 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000252 lamb shoulder arm chop (raw) lamb shoulder arm chop 'lamb shoulder arm chop' and 'has quality' some 'raw' A raw lamb shoulder arm chop. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Lamb Primal Cut - Leg +FOODON:02000253 lamb leg lamb primal cut 'derives from' some 'lamb carcass' A primal cut that comes from the area which extends from groin to ankle. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf UPC-2964 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000254 lamb leg (raw) lamb leg 'lamb leg' and 'has quality' some 'raw' A raw lamb leg. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000255 lamb leg (boneless) lamb leg 'lamb leg' and not ('has part' some ('derives from' some 'bone element')) A boneless lamb leg. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000256 lamb shank half lamb sub-primal cut 'derives from' some 'lamb leg' A leg half that is derived from a whole leg. The anatomical location is the “half” that comes from the shank or lower section of the Leg. The half includes the center section with muscles from the bottom, eye, tip, and top. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf UPC-2969 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000257 lamb shank half (raw) lamb shank half A raw lamb shank half cut. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000258 lamb sirloin half lamb sub-primal cut 'derives from' some 'lamb leg' A lamb leg half that is derived from a whole leg. The anatomical location is the “Half” that comes from the Pelvic region of the Leg known as the Sirloin. The half includes the center section with muscles from the bottom, eye, tip, and top. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000259 lamb sirloin half (raw) lamb sirloin half 'lamb sirloin half' and 'has quality' some 'raw' A raw lamb sirloin half cut. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000260 lamb sirloin half (shank off, semi-boneless) lamb sirloin half 'derives from' some 'lamb sirloin half' A lamb sirloin half that has bones removed except for the femur and humerus bone and the designated shank (i.e. hindshank, or foreshank) is removed. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf IMPS- 233D 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000261 lamb sirloin half (shank off, semi-boneless, raw) lamb sirloin half (shank off, semi-boneless) 'lamb sirloin half (shank off, semi-boneless)' and 'has quality' some 'raw' A cut from lamb sirloin half (shank off, semi-boneless) that is raw. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000262 lamb leg bottom lamb sub-primal cut 'derives from' some 'lamb leg (boneless)' A boneless cut that comes from the outside and sirloin tip portion of any boneless leg cut. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf Meat bottom: Outside part of the round or leg IMPS -.234C|UPC - 2977 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000263 lamb leg top lamb sub-primal cut 'derives from' some 'lamb leg (boneless)' A boneless cut that comes from the inside portion of any boneless leg cut and shall consist of the semimembranosus, adductor and firmly attached muscles. The inside is separated from the bottom and knuckle portion along the natural seams. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf IMPS - 234E|UPC - 3026 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000264 lamb sirloin chop lamb chop A lamb chop that derives from the sirloin portion of the leg. The cut location extends from the anterior end of the Pelvic bone to the hip socket. https://www.meattrack.com/app/lamb-cuts/#114 The name originates from its anatomical location in the Hip, also known as the Sirloin. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000265 lamb sirloin chop (raw) lamb sirloin chop 'lamb sirloin chop' and 'has quality' some 'raw' A raw lamb sirloin chop. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000266 lamb sirloin chop (boneless) lamb sirloin chop A boneless lamb sirloin chop. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000267 lamb sirloin chop (boneless, raw) lamb sirloin chop (boneless) 'lamb sirloin chop (boneless)' and 'has quality' some 'raw' A raw and boneless lamb sirloin chop. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf UPC - 2984 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000268 leg of lamb lamb sub-primal cut A whole rear leg containing the eye, bottom, sirloin, sirloin tip and top. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf It can be bone-in or boneless. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000269 leg of lamb (raw) leg of lamb 'leg of lamb' and 'has quality' some 'raw' A raw leg of lamb. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000270 leg of lamb center cut lamb roast 'derives from' some 'leg of lamb' A leg of lamb that has the shank and sirloin removed leaving only the “center” section of the leg thus the name “center cut.” https://www.meattrack.com/app/lamb-cuts/#163 bone state- bone-in UPC - 2913 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000271 leg of lamb center cut (raw) leg of lamb center cut 'leg of lamb center cut' and 'has quality' some 'raw' A raw leg of lamb center cut. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Lamb Primal Cut - Rib +FOODON:02000272 lamb rib lamb primal cut 'derives from' some 'lamb carcass' A lamb primal cut that is between the shoulder and loin. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000273 lamb rib (raw) lamb rib 'lamb rib' and 'has quality' some 'raw' A raw lamb rib. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Lamb Primal Cut - Breast +FOODON:02000274 lamb breast lamb primal cut 'derives from' some 'lamb carcass' A lamb minor primal cut that is the lower chest cavity underneath the rack that includes ribs 5-8. https://www.meattrack.com/app/lamb-cuts/#151|https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf The name “Breast originates from the breast bone or sternum. IMPS- 209|UPC - 2915 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Lamb Primal Cut - Foreshank +FOODON:02000275 lamb foreshank lamb sub-primal cut 'derives from' some 'lamb carcass' A minor lamb primal cut that is meat lower shank from front leg with no hock bones. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf bone/state as per URMIS-: Bone-in IMPS- 210|UPC- 3010 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000276 lamb foreshank (raw) lamb foreshank 'lamb foreshank' and 'has quality' some 'raw' A raw lamb foreshank. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Lamb Primal Cut - Loin +FOODON:02000277 lamb loin lamb primal cut 'derives from' some 'lamb carcass' A lamb cut that comes from the anatomical body location on either side of the spine that is located posterior to the Rack and anterior to the Sirloin or hip. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf URMIS characteristics- lamb bone-in IMPS - 231|UPC- 3080 drop loin 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000278 lamb loin (raw) lamb loin 'lamb loin' and 'has quality' some 'raw' A raw lamb loin cut. https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000279 lamb tenderloin lamb sub-primal cut 'derives from' some 'lamb loin' A whole cut that is derived from the short loin or any loin item that includes the sirloin. Because of its anatomical location, the tenderloin is the least exercised muscle in the carcass thus the name “Tender” Loin. The cut location is from underneath the finger bones in the short loin and the hipbone in the sirloin. https://www.meattrack.com/app/lamb-cuts/#42|https://www.ams.usda.gov/sites/default/files/media/Lamb_IMPS200Series_2022.pdf IMPS - 246|UPC - 2966 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000280 lamb tenderloin (raw) lamb tenderloin A raw lamb tenderloin cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Pork cuts +FOODON:02000281 pork belly pork primal cut 'derives from' some 'pork carcass' A boneless and fatty cut from the belly of a pig. It is given the name "Fresh Side" because it's uncured and the anatomical location is the Side portion of the carcass. pork fresh side|side (belly) 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000282 pork belly (raw) pork belly 'pork belly' and 'has quality' some 'raw' A raw pork belly. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000283 pork leg pork primal cut 'derives from' some 'pork primal cut' A primal skeletal area of a pig that extends from groin to ankle. IMPS - 401 ham 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000284 pork leg (raw) pork leg 'pork leg' and 'has quality' some 'raw' A raw pork leg. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000285 pork leg sirloin half pork sub-primal cut 'derives from' some 'pork leg' A leg half that is derived from a whole pork leg. The anatomical location is the “Half” that comes from the Rump or Pelvic region of the Leg. https://www.meattrack.com/app/pork-cuts/#226 The Half includes the entire center section with muscles from the Bottom, Eye, Tip and Top. For (bone-in) cut, see UPC - 3392|For (boneless) cut, see 3393 pork leg rump half 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000286 pork leg sirloin half (raw) pork leg sirloin half 'pork leg sirloin half' and 'has quality' some 'raw' A raw pork leg sirloin half cut. https://www.meattrack.com/app/pork-cuts/#226 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000287 pork leg shank half pork sub-primal cut 'derives from' some 'pork leg' A leg half that is derived from a whole pork leg. The anatomical location is the “Half” that comes from the Shank or lower section of the Leg https://www.meattrack.com/app/pork-cuts/#226 The Half includes the entire center section with muscles from the Bottom, Eye, Tip and Top. For (bone-in) cut, see UPC - 3396|For (boneless) cut see UPC - 3397 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000288 pork leg shank half (raw) pork leg shank half 'pork leg shank half' and 'has quality' some 'raw' A raw pork leg shank half cut. https://www.meattrack.com/app/pork-cuts/#226 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:00002570 pork loin pork primal cut 'derives from' some 'pork primal cut' A cut of meat from a pig, that comes from the tissue along the dorsal side of the rib cage. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf IMPS - 410 https://orcid.org/0000-0001-5275-8866 +FOODON:02000289 pork loin (raw) pork loin 'pork loin' and 'has quality' some 'raw' A raw pork loin cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000290 pork loin blade chop pork chop 'derives from' some 'pork loin' Pork loin chop that is derived from the blade end of the pork loin and must include the blade bone/cartilage. https://www.meattrack.com/app/pork-cuts/#25| The name originates from the Scapula or Blade bone that extends from the Shoulder into the Loin. The cut location is from ribs 5 thru 7. IMPS - 1410 (PSO-7)|UPC - 3250 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000291 pork loin blade chop (raw) pork loin blade chop 'pork loin blade chop' and 'has quality' some 'raw' A raw pork loin blade chop. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000292 pork loin blade roast pork roast 'derives from' some 'pork loin' A roast derived from the loin blade. The cut location in the Loin is from ribs 5 thru 7. UPC - 3247 (bone- in) |UPC - 3248 (boneless) | 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000293 pork loin blade roast (raw) pork loin blade roast 'pork loin blade roast' and 'has quality' some 'raw' A raw pork loin blade roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000294 porterhouse chop pork chop 'derives from' some 'pork loin' A pork loin chop from the center cut loin. The cut location is adjacent to but after the T-Bone chop and before the Sirloin portion on the Loin. Porterhouse Chops are named after English pubs that served "Porter" ale. Porterhouse Chops include the larger wider portion of the Tenderloin from the posterior Lumbar region of the Loin. IMPS - 1410 (bone-in)|PSO 2 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000295 porterhouse chop (raw) porterhouse chop 'porterhouse chop' and 'has quality' some 'raw' A raw porterhouse chop. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000296 ribeye chop pork chop 'derives from' some 'pork loin' A pork loin chop that is derived from the center cut rib section of the loin. Ribeye Chops are named after the Eye section of the Longissimus Dorsi and Splenius muscles. The cut location is from rib bones 6 through 10 of the Loin between the Chef’s Prime cut and the New York cuts. IMPS - 1410 (bone-in)|PSO-2|UPC - 3298 (bone-in)|IMPS- 1413 (boneless)|PSO-2|UPC - 3824 (boneless) pork loin rib chop 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000297 ribeye chop (raw) ribeye chop 'ribeye chop' and 'has quality' some 'raw' A raw ribeye chop. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000298 ribeye roast pork roast 'derives from' some 'pork loin' A roast that is derived from the center cut rib section of the loin. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000299 ribeye roast (raw) ribeye roast 'ribeye roast' and 'has quality' some 'raw' A raw ribeye roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000300 pork sirloin chop pork chop 'derives from' some 'pork loin' A pork chop that is derived from the whole loin. The Sirloin is the last 5 to 7 inches of the posterior end of the Loin. Sirloin Chop comes after but is adjacent to, the posterior end of the center-cut loin. https://www.meattrack.com/app/pork-cuts/#93 The name originates from its anatomical location in the Hip, also known as the Sirloin. IMPS - 1410 (bone-in)|PSO- 8|UPC - 3338 (bone-in) |IMPS - 1413 (boneless)|PSO -5|UPC - 3344 (boneless) 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000301 pork sirloin chop (raw) pork sirloin chop 'pork sirloin chop' and 'has quality' some 'raw' A raw pork sirloin chop. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000302 pork sirloin chop (boneless) pork sirloin chop 'derives from' some 'pork loin' A pork chop that is derived from boneless sirloin. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf|https://www.meattrack.com/app/pork-cuts/#99 IMPS - 1413 (PSO-5)|UPC - 3344 pork loin sirloin chop boneless 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000303 pork sirloin chop (boneless, raw) pork sirloin chop (boneless) 'pork sirloin chop (boneless)' and 'has quality' some 'raw' A raw and boneless pork sirloin chop. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000304 pork sirloin roast pork roast 'derives from' some 'pork loin' A pork roast that is derived from the whole loin. The Sirloin is the last 5 to 7 inches of the posterior end of the Loin. The Sirloin Roast comes after but is adjacent to the posterior end of the Center Cut Loin. The name originates from its anatomical location in the Hip, also known as the Sirloin. UPC - 3328 (bon-in) 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000305 pork sirloin roast (raw) pork sirloin roast 'pork sirloin roast' and 'has quality' some 'raw' A raw pork sirloin roast. https://www.meattrack.com/app/pork-cuts/#88 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000306 pork tenderloin pork sub-primal cut 'derives from' some 'pork loin' The whole tenderloin. Because of its anatomical location, the tenderloin is the least exercised muscle in the carcass, thus the name “tender” loin. The tenderloin is located underneath the Finger bones and the Hipbone in the Loin. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf Bone state: Boneless IMPS - 415|UPC - 3358 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:03309967 pork tenderloin (raw) pork tenderloin 'pork tenderloin' and 'has quality' some 'raw' A raw pork tenderloin cut. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf https://orcid.org/0000-0001-5275-8866 +FOODON:02000307 New York chop (boneless) pork chop 'derives from' some 'pork loin' A boneless pork chop that is derived from the center-cut top loin. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf IMPS - 1413 (PSO 3)|UPC - 3374 pork top loin chop boneless|boneless New York chops 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000308 New York chop (boneless, raw) New York chop (boneless) 'New York chop (boneless)' and 'has quality' some 'raw' A raw and boneless New York chop. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000309 New York roast (boneless) pork roast 'derives from' some 'pork loin' A boneless roast that is derived from the center-cut top loin. UPC - 3368 pork top loin roast boneless|boneless New York roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000310 New York roast (boneless, raw) New York roast (boneless) 'New York roast (boneless)' and 'has quality' some 'raw' A raw New York roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000311 pork loin country-style ribs pork retail cut 'derives from' some 'pork loin' A meat cut that is derived from the blade end of a pork loin and must include not less than three (3) or more than six (6) ribs. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf The name originates from the farm or being country style thus the name “Country Style.” IMPS - 1423|UPC - 3275 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 +FOODON:02000312 pork loin country-style ribs (raw) pork loin country-style ribs 'pork loin country-style ribs' and 'has quality' some 'raw' Raw pork loin country-style ribs. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000313 pork loin country-style ribs (boneless) pork loin country-style ribs Boneless pork loin country-style ribs. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf IMPS - 1423 (PSO-2)| 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000314 pork loin country-style ribs (boneless, raw) pork loin country-style ribs (boneless) 'pork loin country-style ribs (boneless)' and 'has quality' some 'raw' A meat cut that is derived from the boneless blade end of the pork loin. https://www.ams.usda.gov/sites/default/files/media/IMPS400SeriesDraft2020.pdf UPC - 3278 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000315 pork loin back ribs pork sub-primal cut 'derives from' some 'pork loin' Back Ribs that are derived from the pork loin. IMPS - 422 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 +FOODON:02000316 pork loin back ribs (raw) pork loin back ribs 'pork loin back ribs' and 'has quality' some 'raw' Raw pork loin back ribs. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000317 pork leg center slice pork sub-primal cut 'derives from' some 'pork leg' A slice that is derived from a whole pork leg. The name is “Center” because it comes from the center of the Leg, between the Sirloin and Shank portion. It includes the Top, Bottom, Eye and Tip muscles. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000318 pork leg center slice (raw) pork leg center slice 'pork leg center slice' and 'has quality' some 'raw' A raw pork leg center slice that is raw. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000319 pork leg center slice (cured, raw) pork leg center slice 'pork leg center slice (raw)' and 'is_specified_output_of' some 'curing or aging' A raw and cured pork leg center slice. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 +FOODON:02000320 pork spareribs pork belly 'side (meat cut)' and 'derives from' some 'pork belly' Ribs derived from the pork belly. Spareribs are the longer rib bones and intercostal meat located below the back ribs. They begin with the second rib and extend downward to the sternum and costal cartilage, spanning the length of the Rib cage. The name originates from the German “Ribbersper” or “Spear” Ribs in reference to how they were cooked, thus the name “Spareribs.” https://www.meattrack.com/app/pork-cuts/#125 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000321 pork spareribs (raw) pork spareribs 'pork spareribs' and 'has quality' some 'raw' Raw pork spareribs. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000322 pork shoulder pork primal cut Upper foreleg of a pig that extends from elbow to blade bone. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:03311007 pork shoulder (raw) pork shoulder 'pork shoulder' and 'has quality' some 'raw' A raw pork shoulder. +FOODON:02000323 pork shoulder (boneless) pork shoulder 'pork shoulder' and not ('has part' some ('derives from' some 'bone element')) A boneless pork shoulder. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000324 pork picnic pork sub-primal cut 'derives from' some 'pork shoulder' Forelimb from a shoulder. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000325 pork picnic (raw) pork picnic A raw pork picnic cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000326 pork arm roast pork roast 'derives from' some 'pork picnic' A pork roast that is derived from the picnic sub-primal of the shoulder primal. The name originates from the Arm bone (Humerus) of the Picnic. pork picnic arm roast 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000327 pork arm roast (raw) pork arm roast 'pork arm roast' and 'has quality' some 'raw' A raw pork arm roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000328 pork shoulder blade pork sub-primal cut 'derives from' some 'pork shoulder' The section of a pork shoulder that includes the blade and 7-bone. https://www.meattrack.com/app/pork-cuts/#3 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000329 pork shoulder blade (raw) pork shoulder blade 'pork shoulder blade' and 'has quality' some 'raw' A raw pork shoulder blade cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000330 pork butt steak pork steak 'derives from' some 'pork shoulder blade' A pork steak that is derived from the Shoulder Blade. The cut location is just above the shoulder joint adjacent to the picnic. The name originates from the Scapula or Blade bone that extends from the upper Shoulder into the anterior end of the Loin. IMPS - 1406|UPC - 3186 pork blade steak 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000331 pork butt steak (raw) pork butt steak 'pork butt steak' and 'has quality' some 'raw' A raw pork butt steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000332 pork sirloin tip pork sub-primal cut 'derives from' some 'pork leg' The sirloin tip also known as the Knuckle is the muscle group of a pig that runs parallel with the (Femur) Leg bone that extends upward from the (Patella) Kneecap to the Ball of the Femur. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000333 pork sirloin tip (raw) pork sirloin tip 'pork sirloin tip' and 'has quality' some 'raw' A raw pork sirloin tip cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000334 pork sirloin tip roast pork roast 'derives from' some 'pork sirloin tip' A pork roast that is derived from the leg tip.The Sirloin Tip also known as the Knuckle is the muscle group that runs parallel with the (Femur) Leg bone that extends upward from the (Patella) Kneecap to the Ball of the Femur. It is given the name Sirloin Tip because anatomically it is located next to the tip of the Sirloin. UPC - 3415 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000335 pork sirloin tip roast (raw) pork sirloin tip roast 'pork sirloin tip roast' and 'has quality' some 'raw' A raw pork sirloin tip roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000336 pork leg cap steak pork steak A pork steak that is derived from the Top Leg, also known as an Inside Leg; the individual muscle Gracilis. It is the cap that covers the center portion of the Top Leg. UPC - 3646 pork leg top cap steak boneless 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000337 pork leg cap steak (raw) pork leg cap steak 'pork leg cap steak' and 'has quality' some 'raw' A raw pork leg cap steak. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000338 pork petite tender pork muscle tissue cut 'derives from' some 'pork picnic' An individual muscle from the picnic subprimal of a boneless pork shoulder primal. The cut location is the posterior edge of the scapula. The Petite Tender comes from the Teres major. The name “Petite” refers to its small size. Bone state: Boneless pork shoulder tender|pork shoulder petite tender 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000339 pork petite tender (raw) pork petite tender 'pork petite tender' and 'has quality' some 'raw' A raw pork petite tender. IMPS - 405D|UPC - 3605 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000340 pork brisket point pork muscle tissue cut 'derives from' some 'pork picnic' and not ('has part' some ('derives from' some 'bone element')) An individual muscle from the picnic of a boneless pork shoulder primal. The cut location is the anterior end of the Pectoralis Profundi adjacent to but before the flat. It is the fan or point portion of the Pectoralis Profundi thus giving it the name 'point'. UPC - 3604 pork shoulder breast boneless 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000341 pork brisket point (raw) pork brisket point A raw pork brisket point cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000342 leaf lard lard Lard that is obtained from the "flare" visceral fat deposit surrounding the kidneys and inside the loin of a pig. https://en.wikipedia.org/wiki/Lard pork leaf fat 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000343 leaf lard (raw) leaf lard 'leaf lard' and 'has quality' some 'raw' Raw leaf lard. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000344 pork jowl piece of pork meat A cut of meat from a pig's cheek. https://en.wikipedia.org/wiki/Pork_jowl 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000345 pork jowl (raw) pork jowl 'pork jowl' and 'has quality' some 'raw' A raw pork jowl. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Veal cuts + Veal primal cut- leg +FOODON:02000346 veal leg veal primal cut 'derives from' some 'veal carcass' A veal cut that is the portion of hindquarter remaining after the removal of loin. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000347 veal leg (raw) veal leg 'veal leg' and 'has quality' some 'raw' A raw veal leg. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000348 veal top round veal sub-primal cut 'derives from' some 'veal leg' A cut that comes from the inside of the rear leg of a calf. Given the name “Top” because anatomically it is located directly above the Bottom Round and the Eye of Round in the Round primal. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000349 veal top round (raw) veal top round 'veal top round' and 'has quality' some 'raw' A raw veal top round cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000350 veal hindshank veal sub-primal cut 'derives from' some 'veal leg' A meat cut from the upper part of a hind leg. URMIS characteristic - Bone in IMPS - 337|UPC - 2747 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000351 veal hindshank (raw) 'veal hindshank' and 'has quality' some 'raw' A raw veal hindshank cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Veal primal cut- loin +FOODON:02000352 veal loin veal primal cut 'derives from' some 'veal carcass' A veal primal cut that comes from the area below the backbone . 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000353 veal loin (raw) veal loin 'veal loin' and 'has quality' some 'raw' A raw veal loin cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Veal primal cut- ribs +FOODON:02000354 veal rib veal primal cut 'derives from' some 'veal carcass' A veal primal cut that is situated under the front section of the backbone and used primarily for support. https://www.ams.usda.gov/sites/default/files/media/Veal_IMPS300Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000355 veal rib (raw) veal rib 'veal rib' and 'has quality' some 'raw' A raw veal rib. https://www.ams.usda.gov/sites/default/files/media/Veal_IMPS300Series_2022.pdf 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000356 veal rib roast veal roast 'derives from' some 'veal primal cut' A veal roast that is derived from the rib section. https://www.ams.usda.gov/sites/default/files/media/Veal_IMPS300Series_2022.pdf URMIS characteristics - Bone in UPC - 2656 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000357 veal rib roast (raw) veal rib roast 'veal rib roast' and 'has quality' some 'raw' A raw veal roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Veal primal cut- breast +FOODON:02000358 veal breast veal primal cut 'derives from' some 'veal carcass' A veal primal cut that consist of the plate and brisket portion of the forequarter (intact) and shall contain 11 ribs. https://www.ams.usda.gov/sites/default/files/media/Veal_IMPS300Series_2022.pdf Minor primal IMPS - 313|UPC -2728 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000359 veal breast (raw) veal breast 'veal breast' and 'has quality' some 'raw' A raw veal breast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000360 veal breast (boneless) veal breast 'veal breast' and not ('has part' some ('derives from' some 'bone element')) A boneless veal breast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000361 veal breast (boneless, raw) veal breast (boneless) 'veal breast (boneless)' and 'has quality' some 'raw' A raw and boneless veal breast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Veal primal cut- foreshank +FOODON:02000362 veal foreshank veal primal cut 'derives from' some 'veal carcass' A veal primal cut that is the foreleg portion from the chuck. Minor primal. URMIS characteristic - Bone in IMPS - 312|UPC - 2765 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000363 veal foreshank (raw) veal foreshank 'veal foreshank' and 'has quality' some 'raw' A raw veal foreshank cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Veal primal cut- sirloin +FOODON:02000364 veal sirloin veal primal cut 'derives from' some 'veal carcass' A veal primal cut that is contained within the larger primal cut 'veal loin'. It is located between the short loin and the leg (round) and includes the hip section and ends at the socket of the pelvis. https://www.meattrack.com/urmis/urmis-standards/ 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000365 veal sirloin (raw) veal sirloin 'veal sirloin' and 'has quality' some 'raw' A raw veal sirloin. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Veal primal cut- chuck +FOODON:02000366 veal shoulder veal primal cut 'derives from' some 'veal carcass' A veal primal cut that is the upper foreleg extending from elbow to blade bone. IMPS - 308|UPC - 2781 veal chuck 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000367 veal shoulder (raw) veal shoulder 'veal shoulder' and 'has quality' some 'raw' A raw veal shoulder. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000368 veal shoulder blade veal sub-primal cut 'derives from' some 'veal shoulder' A veal meat cut in which the cut location is the full length of the Scapula or blade bone and includes the muscle groups above and below the Scapula. Requires discussion 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000369 veal shoulder blade (raw) veal shoulder blade 'veal shoulder blade' and 'has quality' some 'raw' A raw veal shoulder arm cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000370 veal shoulder arm veal sub-primal cut 'derives from' some 'veal shoulder' A veal meat cut in which shoulder arm consists of the muscle groups that extend from the elbow joint to the shoulder joint and includes the first three ribs. Requires discussion 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000371 veal shoulder arm (raw) veal shoulder arm 'veal shoulder arm' and 'has quality' some 'raw' A raw veal shoulder blade cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Emu cuts +FOODON:02000372 emu fan fillet piece of emu meat A butchery cut from the inner thigh. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release https://static3.bigstockphoto.com/1/8/3/large1500/381113738.jpg +FOODON:02000373 emu fan fillet (raw) emu fan fillet 'emu fan fillet' and 'has quality' some 'raw' A raw emu fan fillet. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000374 emu flat fillet piece of emu meat A butchery cut from thigh. https://clovegarden.com/ingred/bd_ostrich.html 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000375 emu flat fillet (raw) emu flat fillet 'emu flat fillet' and 'has quality' some 'raw' A raw emu flat fillet. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000376 emu full rump piece of emu meat A butchery cut from emu. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000430 emu full rump (raw) emu full rump A raw emu full rump. +FOODON:02000377 emu inside drum piece of emu meat A butchery cut from emu. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000431 emu inside drum (raw) emu inside drum A raw emu inside drum. +FOODON:02000378 emu outside drum piece of emu meat A butchery cut from emu. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000432 emu outside drum (raw) emu outside drum A raw emu outside drum. +FOODON:02000379 emu oyster piece of emu meat An oyster from an emu. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000380 emu oyster (raw) emu oyster 'emu oyster' and 'has quality' some 'raw' A raw emu oyster. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + Ostrich cuts +FOODON:02000381 ostrich fan fillet piece of ostrich meat A boneless fan shaped muscle (iliofibularis) that lies medially to the outside thigh https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release https://static3.bigstockphoto.com/1/8/3/large1500/381113738.jpg +FOODON:02000382 ostrich fan fillet (raw) ostrich fan fillet 'ostrich fan fillet' and 'has quality' some 'raw' A raw ostrich fan fillet. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000383 ostrich inside leg piece of ostrich meat A boneless cut derived from the leg. https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000384 ostrich inside leg (raw) ostrich inside leg 'ostrich inside leg' and 'has quality' some 'raw' A raw ostrich inside leg. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000385 ostrich oyster piece of ostrich meat An oyster from an Ostrich that is a flat, oval shaped muscle which lies anteriorly and dorsally to the outside thigh and is that portion of the thigh which attaches to the anterior end of the ilium. https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000386 ostrich oyster (raw) ostrich oyster 'ostrich oyster' and 'has quality' some 'raw' A raw ostrich oyster. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000387 ostrich outside leg piece of ostrich meat A boneless cut from the outside portion of the leg. https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000388 ostrich outside leg (raw) ostrich outside leg 'ostrich outside leg' and 'has quality' some 'raw' A raw ostrich outside leg. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000389 ostrich inside strip piece of ostrich meat A butchery cut from an ostrich that lies below the outside thigh and fan and covers the ilium of the carcass. https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000390 ostrich inside strip (raw) ostrich inside strip 'ostrich inside strip' and 'has quality' some 'raw' A raw ostrich inside strip cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000391 ostrich outside strip piece of ostrich meat A butchery cut from an ostrich that is pointed at one end and semi-circled shaped on the other. On the carcass this cut attaches to the posterior end of the ischium of the pelvis and anteriorly to the stifle joint. https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000392 ostrich outside strip (raw) ostrich outside strip 'ostrich outside strip' and 'has quality' some 'raw' A raw ostrich outside strip cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000393 ostrich tip piece of ostrich meat A butchery cut from an ostrich that is a "small ball" appearing muscle complex of the thigh and lies anteriorly, medially, and laterally to the stifle joint. https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000394 ostrich tip (raw) ostrich tip 'ostrich tip' and 'has quality' some 'raw' A raw ostrich tip cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000395 ostrich outside thigh piece of ostrich meat A boneless cut which is the largest major outside muscle system of the thigh and lies to the outside (laterally) of the fan. https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000396 ostrich outside thigh (raw) ostrich outside thigh 'ostrich outside thigh' and 'has quality' some 'raw' A raw ostrich outside thigh. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000397 ostrich top strip piece of ostrich meat A meat cut that is the rectangular shaped muscle (iliotibialis cranialis) and is the most anterior muscle in the thigh. https://inspection.canada.ca/food-labels/labelling/industry/meat-and-poultry-products/ostrich/eng/1331671248457/1331671319522 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000398 ostrich top strip (raw) ostrich top strip 'ostrich top strip' and 'has quality' some 'raw' A raw ostrich top strip cut. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000433 ostrich tenderloin piece of ostrich meat +FOODON:02000434 ostrich tenderloin (raw) ostrich tenderloin A raw ostrich tenderloin. + Elk cuts +FOODON:02000399 elk eye of round roast elk roast A cut of meat that is found between the top and bottom round roast located on both hindquarters of the elk. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000400 elk eye of round roast (raw) elk eye of round roast 'elk eye of round roast' and 'has quality' some 'raw' A raw elk eye of round roast. 2023-08-01T21:30:23Z https://orcid.org/0000-0001-5275-8866 ready for release + chicken cuts + Turkey cuts + Bison cuts +FOODON:02000439 bison sirloin bison primal cut 'derives from' some 'bison carcass' A bison primal cut that is contained within the larger cut 'bison loin'. It is located between the short loin and the round and includes the hip section and ends at the socket of the pelvis. Further separated into the Top and Bottom Sirloin Butt. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000440 bison sirloin (raw) bison sirloin 'bison sirloin' and 'has quality' some 'raw' A raw bison sirloin cut. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000441 bison top sirloin butt beef sub-primal cut 'derives from' some 'bison sirloin' A bison cut that is located behind the short loin on the top back end of the animal. The name originates from its anatomical location on the “Top” (dorsal) of the Sirloin. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000442 bison top sirloin butt (raw) bison top sirloin butt 'bison top sirloin butt' and 'has quality' some 'raw' A raw bison top sirloin butt. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000423 bison retail cut animal retail cut A bison meat cut that is derived from a sub-primal, individual muscle cut or minor primal cut. +FOODON:02000424 bison steak bison retail cut A bison meat cut that has a flat-cut appearance. +FOODON:02000443 bison top sirloin steak bison steak 'bison steak' and 'derives from' some 'bison top sirloin butt' A steak cut from the bison top sirloin butt. The name originates from its anatomical location on the “Top” (dorsal) of the Sirloin. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000444 bison top sirloin steak (raw) bison top sirloin steak 'bison top sirloin steak' and 'has quality' some 'raw' A raw bison top sirloin steak. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000445 bison round bison primal cut 'derives from' some 'bison carcass' A bison cut that comes from the 'round', the rear leg of the bison. Sometimes referred to as the “bison Hip.” 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000446 bison round (raw) bison round 'bison round' and 'has quality' some 'raw' A raw bison round cut. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000447 bison top round bison sub-primal cut 'derives from' some 'bison round' A bison cut that comes from the inside of the rear leg. Given the name “Top” because anatomically it is located directly above the Bottom Round and the Eye of Round in the Round primal. bison top (inside) round 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000448 bison top round (raw) bison top round 'bison top round' and 'has quality' some 'raw' A raw bison top round cut. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000449 bison top round steak bison steak 'bison steak' and 'derives from' some 'bison top round' A steak cut from the bison top round. bison inside round steak 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000450 bison top round steak (raw) bison top round steak 'bison top round steak' and 'has quality' some 'raw' A raw bison top round steak. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000451 bison ribeye steak bison steak 'derives from' some 'beef ribeye roll (lip on)' A bison steak that is a cut from the rib-eye roast. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000452 bison ribeye steak (raw) bison ribeye steak 'bison ribeye steak' and 'has quality' some 'raw' A raw bison ribeye steak. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000453 bison chuck bison primal cut 'derives from' some 'bison carcass' A bison cut that extends from the neck to the fifth rib and includes the shoulder blade and upper arm. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000454 bison chuck (raw) bison chuck 'bison chuck' and 'has quality' some 'raw' A raw bison chuck cut. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 +FOODON:02000455 bison shoulder clod bison sub-primal cut 'derives from' some 'bison chuck' A large muscle system which lies dorsal and posterior to the elbow joint, ventral and posterior to the ridge of the scapula (blade bone) and is anterior to the 6th rib. Centred around the scapula or blade bone in the Chuck. Scapula is removed to make this a boneless subprimal. https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000456 bison shoulder clod (raw) bison shoulder clod 'bison shoulder clod' and 'has quality' some 'raw' A raw bison shoulder clod. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release + Buffalo cuts +FOODON:02000457 buffalo round buffalo primal cut 'derives from' some 'buffalo carcass' A buffalo cut that comes from the 'round', the rear leg of the buffalo. Sometimes referred to as the “buffalo Hip.” \ 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000458 buffalo round (raw) buffalo round 'buffalo round' and 'has quality' some 'raw' A raw buffalo round cut. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000459 buffalo top round buffalo sub-primal cut 'derives from' some 'buffalo round' A buffalo cut that comes from the inside of the rear leg. Given the name “Top” because anatomically it is located directly above the Bottom Round and the Eye of Round in the Round primal. buffalo top (inside) round 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000460 buffalo top round (raw) buffalo top round 'buffalo top round' and 'has quality' some 'raw' A raw buffalo top round cut. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:00004544 buffalo retail cut animal retail cut A buffalo meat cut that is derived from a sub-primal, individual muscle cut or minor primal cut. +FOODON:00004545 buffalo steak buffalo retail cut A buffalo meat cut that has a flat-cut appearance. +FOODON:02000461 buffalo top round steak buffalo steak 'buffalo steak' and 'derives from' some 'buffalo top round' A steak cut from the buffalo top round. inside round steak 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release +FOODON:02000462 buffalo top round steak (raw) buffalo top round steak 'buffalo top round steak' and 'has quality' some 'raw' A raw buffalo top round steak. 2023-10-10T15:20:43Z https://orcid.org/0000-0001-5275-8866 ready for release + + + \ No newline at end of file diff --git a/src/ontology/imports/robot/plant_parts.tsv b/src/ontology/imports/robot/plant_parts.tsv index 139c448e..efca76e7 100644 --- a/src/ontology/imports/robot/plant_parts.tsv +++ b/src/ontology/imports/robot/plant_parts.tsv @@ -237,7 +237,7 @@ FOODON:00003551 asparagus spear green asparagus spear A green-colored spear o FOODON:00003552 asparagus spear white asparagus spear A white-colored spear of a white asparagus plant which grows underground, without chlorophyll. 2020-10-21T05:37:26 https://orcid.org/0000-0001-5275-8866 white asparagus|edible ivory|white gold asparagus|royal vegetable FOODON:00003553 asparagus spear purple asparagus spear A purple-colored spear of a purple asparagus plant. https://en.wikipedia.org/wiki/Asparagus 2020-11-13T11:43:36 https://orcid.org/0000-0001-5275-8866 purple asparagus FOODON:00003324 hesperidium fruit citrus fruit 'hesperidium fruit' and 'in taxon' some 'Citrus' Citrus A hesperidium fruit of a citrus plant (Citrus). 2020-10-20T06:54:39 https://orcid.org/0000-0001-5275-8866 citrus fruit -FOODON:00003488 citrus fruit tangerine 'hesperidium fruit' and 'in taxon' some 'Citrus tangerina' Citrus tangerina A hesperidium fruit of a tangerine tree (Citrus tangerina). 2020-10-14T02:10:01 https://orcid.org/0000-0001-5275-8866 tangerine +FOODON:00003488 citrus fruit|mandarin orange food product tangerine 'hesperidium fruit' and 'in taxon' some 'Citrus tangerina' Citrus tangerina A hesperidium fruit of a tangerine tree (Citrus tangerina). 2020-10-14T02:10:01 https://orcid.org/0000-0001-5275-8866 tangerine FOODON:00003554 citrus fruit grapefruit 'hesperidium fruit' and 'in taxon' some 'Citrus x paradisi' Citrus x paradisi A hesperidium fruit of a grapefruit tree (Citrus x paradisi). https://en.wikipedia.org/wiki/Hesperidium 2020-10-19T12:18:26 https://orcid.org/0000-0001-5275-8866 grapefruit FOODON:00003555 citrus fruit mandarin orange 'hesperidium fruit' and 'in taxon' some 'Citrus reticulata' Citrus reticulata A hesperidium fruit of a mandarin orange tree (Citrus reticulata). 2020-10-21T05:00:20 https://orcid.org/0000-0001-5275-8866 mandarin orange|mandarin|mandarine FOODON:00004386 mandarin orange mandarin orange (raw) A whole raw mandarine orange 2023-07-11T20:36:27Z https://orcid.org/0000-0002-8844-9165 @@ -400,7 +400,7 @@ FOODON:00003669 nut fruit filbert nut 'nut fruit' and 'in taxon' some 'Corylus m FOODON:00003670 root, tuber or bulb leek 'root, tuber or bulb, with part of top' and 'in taxon' some 'Allium ampeloprasum' Allium ampeloprasum A bulb and part of top of a leek plant (Allium ampeloprasum). https://en.wikipedia.org/wiki/Leek 2021-02-11T03:19:43 leek FOODON:00003671 berry fruit miracle berry 'berry fruit' and 'in taxon' some 'Synsepalum dulcificum' Synsepalum dulcificum A berry fruit of a miracle fruit plant (Synsepalum dulcificum). https://en.wikipedia.org/wiki/Synsepalum_dulcificum 2021-02-11T03:22:11 miracle fruit|sweet berry|miracle berry FOODON:00003672 pome fruit loquat 'pome fruit' and 'in taxon' some 'Eriobotrya japonica' Eriobotrya japonica A pome fruit from a louqat tree (Eriobotrya japonica). https://en.wikipedia.org/wiki/Loquat 2021-02-11T03:23:12 louqat -FOODON:00003673 pepo fruit watermelon 'pepo fruit' and 'in taxon' some 'Citrullus lanatus subsp. vulgaris' Citrullus lanatus subsp. vulgaris A pepo fruit of a watermelon plant (Citrullus lanatus subsp. vulgaris). https://en.wikipedia.org/wiki/Watermelon 2021-02-11T03:27:17 watermelon +FOODON:00003673 pepo fruit watermelon 'pepo fruit' and 'in taxon' some 'Citrullus lanatus' Citrullus lanatus A pepo fruit of a watermelon plant (Citrullus lanatus ). https://en.wikipedia.org/wiki/Watermelon 2021-02-11T03:27:17 watermelon FOODON:00003674 caryopsis fruit tamarind pod 'bean pod' and 'in taxon' some 'Tamarindus indica' Tamarindus indica A caryopsis fruit of a tamarind plant (Tamarindus indica). https://en.wikipedia.org/wiki/Tamarind 2021-02-11T03:27:51 tamarind FOODON:00003675 pepo fruit passion fruit 'pepo fruit' and 'in taxon' some 'Passiflora edulis' Passiflora edulis A pepo fruit of a passion fruit plant (Passiflora edulis). https://en.wikipedia.org/wiki/Passiflora_edulis 2021-02-11T03:28:27 passion fruit A01KC FOODON:03301364 drupe fruit walnut 'drupe fruit' and 'in taxon' some 'Juglans' Juglans A drupe fruit from a walnut tree (Juglans). https://en.wikipedia.org/wiki/Walnut walnut @@ -570,7 +570,7 @@ FOODON:00003814 leaf | herb food product herb leaf A leaf of a herb plant. ht FOODON:03301542 herb leaf herb leaf (dried) A whole dried herb leaf. 2023-08-16T10:14:35Z https://orcid.org/0000-0001-5275-8866 FOODON:00004539 herb leaf herb leaf (fresh) A whole fresh herb leaf. 2023-08-16T10:14:35Z https://orcid.org/0000-0001-5275-8866 FOODON:00004546 herb food product piece(s) of herb One or more pieces of herb leaf. 2023-12-18T08:48:30Z https://orcid.org/0000-0002-8844-9165 -FOODON:00004547 piece(s) of herb | herb (dried) herb (ground) A dried herb that has been ground. 2023-12-18T08:48:30Z https://orcid.org/0000-0002-8844-9165 +FOODON:00004547 piece(s) of herb|herb leaf (dried) herb (ground) A dried herb that has been ground. 2023-12-18T08:48:30Z https://orcid.org/0000-0002-8844-9165 FOODON:00003044 herb food product basil food product A food product that has some defining ingredient some basil part. 2023-08-16T10:14:35Z https://orcid.org/0000-0001-5275-8866 FOODON:00003629 rosette leaf | basil food product basil leaf 'rosette leaf' and 'in taxon' some 'Ocimum basilicum' Ocimum basilicum A rosette leaf of a basil plant (Ocimum basilicum) https://en.wikipedia.org/wiki/Basil 2021-02-11T01:47:46 FOODON:03301192 basil leaf basil leaf (raw) 'basil leaf' and 'has quality' some raw A whole raw basil leaf. basil leaf @@ -964,7 +964,7 @@ FOODON:03000224 coriander (whole or pieces) coriander seed (whole or pieces) FOODON:03000226 oregano food product oregano (whole or pieces) 'oregano leaf' or 'derives from' some 'oregano leaf' Origanum vulgare A whole oregano leaf or some substance made from a processed oregano leaf. https://en.wikipedia.org/wiki/Oregano 2022-04-13T11:45:13Z https://orcid.org/0000-0001-5275-8866 oregano GRDI FOODON:03301557 oregano (whole or pieces) oregano leaf 'leaf' and 'in taxon' some 'Origanum vulgare' Origanum vulgare A whole leaf of an oregano plant (Origanum vulgare). https://en.wikipedia.org/wiki/Oregano 2022-03-07T15:45:45Z https://orcid.org/0000-0001-5275-8866 oregano leaf FOODON:03000027 oregano leaf oregano leaf (dried) A whole dried oregano leaf. https://en.wikipedia.org/wiki/Oregano 2022-03-07T16:10:13Z https://orcid.org/0000-0001-5275-8866 dried oregano leaf -FOODON:03000227 tomato food product tomato (whole or pieces) 'tomato' or 'derives from' some 'tomato' Solanum lycopersicum A whole tomato or some substance made from a processed tomato. https://en.wikipedia.org/wiki/Tomato 2022-04-13T12:27:40Z https://orcid.org/0000-0001-5275-8866 tomato GRDI +FOODON:00002318 tomato food product tomato (whole or pieces) 'tomato' or 'derives from' some 'tomato' Solanum lycopersicum A whole tomato or some substance made from a processed tomato. https://en.wikipedia.org/wiki/Tomato 2022-04-13T12:27:40Z https://orcid.org/0000-0001-5275-8866 tomato GRDI FOODON:03000228 papaya food product papaya (whole or pieces) 'papaya' or 'derives from' some 'papaya' Carica papaya Whole papaya or some substance made from processed papaya. https://en.wikipedia.org/wiki/Papaya 2022-04-12T11:25:51Z https://orcid.org/0000-0001-5275-8866 papaya GRDI FOODON:03316466 walnut food product walnut (whole or pieces) 'walnut' or 'derives from' some 'walnut' Juglans A whole or processed walnut. https://en.wikipedia.org/wiki/Walnut 2022-04-13T12:47:02Z https://orcid.org/0000-0001-5275-8866 walnut GRDI FOODON:03000229 cucumber food product cucumber (whole or pieces) 'cucumber' or 'derives from' some 'cucumber' Cucumis sativus A whole cucumber or some substance made from a processed cucumber. https://orcid.org/0000-0001-5275-8866 cucumber @@ -981,7 +981,7 @@ FOODON:03000240 chive food product chive leaf (whole or pieces) 'in taxon' some FOODON:03000242 black pepper food product black pepper (whole or pieces) 'in taxon' some 'black pepper plant' A whole black pepper or some substance made from processed black pepper. https://orcid.org/0000-0001-5275-8866 black pepper FOODON:03000243 cantaloupe fruit food product cantaloupe (whole or pieces) 'cantaloupe' or 'derives from' some 'cantaloupe' Cucumis melo var. cantalupo A whole cantaloupe or some substance made from a processed cantaloupe. https://orcid.org/0000-0001-5275-8866 cantaloupe|rockmelon|sweet melon|spanspek -FOODON:03000245 soybean food product soybean (whole or pieces) 'soybean' or 'derives from' some 'soybean' Glycine max A whole soybean or some substance made from a processed soybean. https://orcid.org/0000-0001-5275-8866 soybean +FOODON:03304996 soybean food product soybean (whole or pieces) 'soybean' or 'derives from' some 'soybean' Glycine max A whole soybean or some substance made from a processed soybean. https://orcid.org/0000-0001-5275-8866 soybean FOODON:03000246 cardamom food product cardamom seed (whole or pieces) 'cardamom seed' or 'derives from' some 'cardamom seed' Elettaria cardamomum A whole cardamom or some substance made from a processed cardamom. https://orcid.org/0000-0001-5275-8866 cardamom FOODON:00003792 cardamom food product cardamom seed 'seed' and 'in taxon' some 'Elettaria cardamomum' Elettaria cardamomum A seed of a cardamom plant (Elettaria cardamomum). https://en.wikipedia.org/wiki/Cardamom 2021-02-12T06:54:44 cardamom|cardamon FOODON:03000247 black cumin food product black cumin seed (whole or pieces) 'in taxon' some 'Nigella sativa' Nigella sativa Whole black cumin seed or some substance made from a processed black cumin seed. https://en.wikipedia.org/wiki/Nigella_sativa https://orcid.org/0000-0001-5275-8866 black cumin|black cumin seed|black caraway @@ -999,8 +999,8 @@ FOODON:03000256 teff kernel teff kernel (raw) 'teff kernel' and 'has quality' so FOODON:03000257 wheat bran wheat bran (raw) Wheat bran that is unprocessed. https://orcid.org/0000-0001-5275-8866 FOODON:03000258 wheat germ wheat germ (raw) The wheat germ that is unprocessed. https://orcid.org/0000-0001-5275-8866 FOODON:03000259 rice bran rice bran (raw) Rice bran that is unprocessed. https://orcid.org/0000-0001-5275-8866 -FOODON:03000260 wild rice food product oriental wheat kernel 'caryopsis fruit' and 'in taxon' some 'Triticum turgidum subsp. turanicum' Triticum turgidum subsp. turanicum A caryopsis fruit of an oriental wheat plant. https://en.wikipedia.org/wiki/Khorasan_wheat https://orcid.org/0000-0001-5275-8866 -FOODON:03000261 oriental wheat kernel oriental wheat kernel (raw) 'oriental wheat kernel' and 'has quality' some raw A whole raw oriental wheat kernel. https://en.wikipedia.org/wiki/Khorasan_wheat https://orcid.org/0000-0001-5275-8866 +FOODON:03000260 wheat food product khorasan wheat kernel 'caryopsis fruit' and 'in taxon' some 'Triticum turgidum subsp. turanicum' Triticum turgidum subsp. turanicum A caryopsis fruit of an oriental wheat plant. https://en.wikipedia.org/wiki/Khorasan_wheat https://orcid.org/0000-0001-5275-8866 oriental wheat kernel +FOODON:03000261 khorasan wheat kernel khorasan wheat kernel (raw) 'khorasan wheat kernel' and 'has quality' some raw A whole raw khorasan wheat kernel. https://en.wikipedia.org/wiki/Khorasan_wheat https://orcid.org/0000-0001-5275-8866 oriental wheat kernel (raw) FOODON:03000262 hard wheat food product hard white wheat kernel 'caryopsis fruit' and 'in taxon' some 'hard wheat plant' A caryopsis fruit of a hard white wheat plant. https://orcid.org/0000-0001-5275-8866 FOODON:03000263 white rice food product short-grain white rice A white rice food product which is an endosperm of a short-grain rice plant. FoodOn FOODON:03000264 short-grain white rice short-grain white rice (uncooked) A short-grain white rice endosperm which is uncooked. FoodOn @@ -1097,7 +1097,7 @@ FOODON:00004566 tuber elephants foot yam 'tuber' and 'in taxon' some 'Amorphopha FOODON:00004567 elephants foot yam elephants foot yam (raw) 'elephants foot yam' and 'has quality' some 'raw' A raw elephant foot yam. PTFI https://orcid.org/0000-0001-5275-8866 | https://orcid.org/0000-0002-8844-9165 | https://orcid.org/0000-0002-8461-9745 | https://orcid.org/0000-0002-0995-02788 | https://orcid.org/0000-0003-3653-3805 FOODON:00004568 elephants foot yam elephants foot yam (fresh frozen) 'elephants foot yam' and 'has quality' some 'fresh frozen' A fresh frozen elephants foot yam. PTFI https://orcid.org/0000-0001-5275-8866 | https://orcid.org/0000-0002-8844-9165 | https://orcid.org/0000-0002-8461-9745 | https://orcid.org/0000-0002-0995-02788 | https://orcid.org/0000-0003-3653-3805 FOODON:00004454 cardamom food product green cardamom seed (dried) A whole dried green cardamom seed. PTFI- Anoosha (6 March 2024)- FoodOn doesn't have a definition so just need to one. https://orcid.org/0000-0001-5275-8866 | https://orcid.org/0000-0002-8844-9165 | https://orcid.org/0000-0002-8461-9745 | https://orcid.org/0000-0002-0995-02788 | https://orcid.org/0000-0003-3653-3805 -FOODON:00004455 cardamom (ground) green cardamom seed (ground) A green cardamom that has been ground. PTFI- Anoosha (6 March 2024)- FoodOn doesn't have a definition so just need to one. https://orcid.org/0000-0001-5275-8866 | https://orcid.org/0000-0002-8844-9165 | https://orcid.org/0000-0002-8461-9745 | https://orcid.org/0000-0002-0995-02788 | https://orcid.org/0000-0003-3653-3805 +FOODON:00004455 cardamom seed (ground) green cardamom seed (ground) A green cardamom that has been ground. PTFI- Anoosha (6 March 2024)- FoodOn doesn't have a definition so just need to one. https://orcid.org/0000-0001-5275-8866 | https://orcid.org/0000-0002-8844-9165 | https://orcid.org/0000-0002-8461-9745 | https://orcid.org/0000-0002-0995-02788 | https://orcid.org/0000-0003-3653-3805 FOODON:00004372 white rice (cooked) long-grain white rice (cooked) A long-grain white rice kernel which is cooked. PTFI- Anoosha (6 March 2024)- FoodOn doesn't have a definition so just need to one. https://orcid.org/0000-0001-5275-8866 | https://orcid.org/0000-0002-8844-9165 | https://orcid.org/0000-0002-8461-9745 | https://orcid.org/0000-0002-0995-02788 | https://orcid.org/0000-0003-3653-3805 FOODON:00004373 long grain brown rice kernel long-grain brown rice kernel (cooked) A long-grain brown rice kernel which is cooked. PTFI- Anoosha (6 March 2024)- FoodOn doesn't have a definition so just need to one. https://orcid.org/0000-0001-5275-8866 | https://orcid.org/0000-0002-8844-9165 | https://orcid.org/0000-0002-8461-9745 | https://orcid.org/0000-0002-0995-02788 | https://orcid.org/0000-0003-3653-3805 FOODON:00004375 pinto bean pinto bean (cooked) A pinto bean which has been cooked. PTFI https://orcid.org/0000-0001-5275-8866 | https://orcid.org/0000-0002-8844-9165 | https://orcid.org/0000-0002-8461-9745 | https://orcid.org/0000-0002-0995-02788 | https://orcid.org/0000-0003-3653-3805 diff --git a/src/ontology/imports/robot_meat_cuts.ofn b/src/ontology/imports/robot_meat_cuts.ofn index 66cbb1aa..a64d1f31 100644 --- a/src/ontology/imports/robot_meat_cuts.ofn +++ b/src/ontology/imports/robot_meat_cuts.ofn @@ -15,12 +15,10 @@ Declaration(Class()) Declaration(Class()) Declaration(Class()) Declaration(Class()) -Declaration(Class()) Declaration(Class()) Declaration(Class()) Declaration(Class()) Declaration(Class()) -Declaration(Class()) Declaration(Class()) Declaration(Class()) Declaration(Class()) @@ -44,7 +42,6 @@ Declaration(Class()) Declaration(Class()) Declaration(Class()) Declaration(Class()) -Declaration(Class()) Declaration(Class()) Declaration(Class()) Declaration(Class()) @@ -61,7 +58,6 @@ Declaration(Class()) Declaration(Class()) Declaration(Class()) Declaration(Class()) -Declaration(Class()) Declaration(Class()) Declaration(Class()) Declaration(Class()) @@ -530,11 +526,12 @@ Declaration(Class()) Declaration(Class()) Declaration(Class()) Declaration(Class()) +Declaration(Class()) +Declaration(Class()) Declaration(Class()) Declaration(Class()) Declaration(Class()) Declaration(Class()) -Declaration(Class()) Declaration(Class()) Declaration(Class()) Declaration(Class()) @@ -647,10 +644,6 @@ AnnotationAssertion(rdfs:seeAlso ) SubClassOf( ObjectSomeValuesFrom( )) -# Class: (chicken carcass) - -AnnotationAssertion(rdfs:label "chicken carcass"@en) - # Class: (raw) AnnotationAssertion(rdfs:label "raw"@en) @@ -666,10 +659,6 @@ AnnotationAssertion( "beef primal cut"@en) SubClassOf( ) -# Class: (elk roast) - -AnnotationAssertion(rdfs:label "elk roast"@en) - # Class: (beef sub-primal cut) AnnotationAssertion( "A smaller cut of beef that is obtained from the larger primal cut of beef."@en) @@ -688,114 +677,14 @@ AnnotationAssertion( "beef retail cut"@en) SubClassOf( ) -# Class: (lamb roast) - -AnnotationAssertion(rdfs:label "lamb roast"@en) - -# Class: (pork roast) - -AnnotationAssertion(rdfs:label "pork roast"@en) - -# Class: (veal roast) - -AnnotationAssertion(rdfs:label "veal roast"@en) - -# Class: (lamb primal cut) - -AnnotationAssertion(rdfs:label "lamb primal cut"@en) - -# Class: (pork primal cut) - -AnnotationAssertion(rdfs:label "pork primal cut"@en) - -# Class: (veal primal cut) - -AnnotationAssertion(rdfs:label "veal primal cut"@en) - -# Class: (lamb sub-primal cut) - -AnnotationAssertion(rdfs:label "lamb sub-primal cut"@en) - -# Class: (pork sub-primal cut) - -AnnotationAssertion(rdfs:label "pork sub-primal cut"@en) - -# Class: (veal sub-primal cut) - -AnnotationAssertion(rdfs:label "veal sub-primal cut"@en) - -# Class: (lamb chop) - -AnnotationAssertion(rdfs:label "lamb chop"@en) - -# Class: (pork chop) - -AnnotationAssertion(rdfs:label "pork chop"@en) - -# Class: (beef muscle tissue cut) - -AnnotationAssertion(rdfs:label "beef muscle tissue cut"@en) - -# Class: (pork muscle tissue cut) - -AnnotationAssertion(rdfs:label "pork muscle tissue cut"@en) - -# Class: (piece of pig) - -AnnotationAssertion(rdfs:label "piece of pork meat"@en) - -# Class: (piece of ostrich meat) - -AnnotationAssertion(rdfs:label "piece of ostrich meat"@en) - -# Class: (piece of cow) - -AnnotationAssertion(rdfs:label "piece of cow"@en) - # Class: (deboning) AnnotationAssertion(rdfs:label "deboning"@en) -# Class: (piece(s) of cow) - -AnnotationAssertion(rdfs:label "piece(s) of cow"@en) - # Class: (food grinding) AnnotationAssertion(rdfs:label "food grinding"@en) -# Class: (lamb carcass) - -AnnotationAssertion(rdfs:label "lamb carcass"@en) - -# Class: (veal carcass) - -AnnotationAssertion(rdfs:label "veal carcass"@en) - -# Class: (bison primal cut) - -AnnotationAssertion(rdfs:label "bison primal cut"@en) - -# Class: (bison carcass) - -AnnotationAssertion(rdfs:label "bison carcass"@en) - -# Class: (bison sub-primal cut) - -AnnotationAssertion(rdfs:label "bison sub-primal cut"@en) - -# Class: (buffalo primal cut) - -AnnotationAssertion(rdfs:label "buffalo primal cut"@en) - -# Class: (buffalo carcass) - -AnnotationAssertion(rdfs:label "buffalo carcass"@en) - -# Class: (buffalo sub-primal cut) - -AnnotationAssertion(rdfs:label "buffalo sub-primal cut"@en) - # Class: (buffalo retail cut) AnnotationAssertion( "A buffalo meat cut that is derived from a sub-primal, individual muscle cut or minor primal cut."@en) @@ -808,10 +697,6 @@ AnnotationAssertion( "buffalo steak"@en) SubClassOf( ) -# Class: (turkey carcass) - -AnnotationAssertion(rdfs:label "turkey carcass"@en) - # Class: (cow foot) AnnotationAssertion( "A whole foot that derives from a cow."@en) @@ -4513,7 +4398,7 @@ AnnotationAssertion( "pork blade steak"@en) AnnotationAssertion(rdfs:comment "The name originates from the Scapula or Blade bone that extends from the upper Shoulder into the anterior end of the Loin."@en) AnnotationAssertion(rdfs:label "pork butt steak"@en) -SubClassOf( ) +SubClassOf( ) SubClassOf( ObjectSomeValuesFrom( )) # Class: (pork butt steak (raw)) @@ -4575,7 +4460,7 @@ AnnotationAssertion( "2023-08-01T21:30:23Z"^^xsd:dateTime) AnnotationAssertion( "pork leg top cap steak boneless"@en) AnnotationAssertion(rdfs:label "pork leg cap steak"@en) -SubClassOf( ) +SubClassOf( ) # Class: (pork leg cap steak (raw)) @@ -4659,7 +4544,7 @@ AnnotationAssertion( "https://orcid.org/0000-0001-5275-8866") AnnotationAssertion( "2023-08-01T21:30:23Z"^^xsd:dateTime) AnnotationAssertion(rdfs:label "pork jowl"@en) -SubClassOf( ) +SubClassOf( ) # Class: (pork jowl (raw)) @@ -5713,10 +5598,6 @@ AnnotationAssertion(rdfs:label EquivalentClasses( ObjectIntersectionOf( ObjectSomeValuesFrom( ))) SubClassOf( ) -# Class: (animal muscle tissue cut) - -AnnotationAssertion(rdfs:label "animal muscle tissue cut"@en) - # Class: (beef (ground, raw)) AnnotationAssertion( "Raw beef that has been ground."@en) diff --git a/src/ontology/imports/siren_augment_codes.ofn b/src/ontology/imports/siren_augment_codes.ofn index cf4dce23..5eeabdc4 100644 --- a/src/ontology/imports/siren_augment_codes.ofn +++ b/src/ontology/imports/siren_augment_codes.ofn @@ -10547,7 +10547,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03301115 "SIREN DB annotation: * seed (anatomical part) FOODON:03420155 * proteolytic fermentation process FOODON:03460102"@en) -# Class: obo:FOODON_03301116 (wheat flour) +# Class: obo:FOODON_03301116 (white wheat flour (not heat treated)) AnnotationAssertion(rdfs:comment obo:FOODON_03301116 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -11474,14 +11474,6 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03301283 "SIREN DB annotation: * water removal process FOODON:03460138 * preservation by dehydration or drying FOODON:03470116"@en) -# Class: obo:FOODON_03301285 (strawberry (frozen)) - -AnnotationAssertion(rdfs:comment obo:FOODON_03301285 "SIREN DB annotation: -* whole, natural shape FOODON:03430150 -* not heat-treated FOODON:03440003 -* fruit, peel present, core, pit or seed present FOODON:03420140 -* preservation by freezing FOODON:03470136"@en) - # Class: obo:FOODON_03301286 (strawberry (sliced, frozen)) AnnotationAssertion(rdfs:comment obo:FOODON_03301286 "SIREN DB annotation: @@ -11955,7 +11947,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03301380 "SIREN DB annotation: * root, tuber or bulb, without peel FOODON:03420240 * sterilization by heating FOODON:03470123"@en) -# Class: obo:FOODON_03301381 (pimiento (canned)) +# Class: obo:FOODON_03301381 (pimiento pieces (canned)) AnnotationAssertion(rdfs:comment obo:FOODON_03301381 "SIREN DB annotation: * surrounded by 'can, bottle or jar' FOODON:03490194 @@ -12437,7 +12429,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03301459 "SIREN DB annotation: * water removal process FOODON:03460138 * preservation by dehydration or drying FOODON:03470116"@en) -# Class: obo:FOODON_03301460 (tomato catsup) +# Class: obo:FOODON_03301460 (tomato ketchup) AnnotationAssertion(rdfs:comment obo:FOODON_03301460 "SIREN DB annotation: * semiliquid with smooth consistency FOODON:03430135 @@ -14908,7 +14900,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03301942 "SIREN DB annotation: * fully heat-treated FOODON:03440014 * broiling or grilling FOODON:03450006"@en) -# Class: obo:FOODON_03301943 (wheat flour (enriched)) +# Class: obo:FOODON_03301943 (white wheat flour (enriched, not heat treated)) AnnotationAssertion(rdfs:comment obo:FOODON_03301943 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -15096,7 +15088,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03301968 "SIREN DB annotation: * water removal process FOODON:03460138 * preservation by dehydration or drying FOODON:03470116"@en) -# Class: obo:FOODON_03301969 (wheat flour (unbleached, enriched)) +# Class: obo:FOODON_03301969 (white wheat flour (unbleached, enriched)) AnnotationAssertion(rdfs:comment obo:FOODON_03301969 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -17259,7 +17251,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03302338 "SIREN DB annotation: * carbohydrate fermentation process FOODON:03460256 * ingredient: color added FOODON:03460150"@en) -# Class: obo:FOODON_03302339 (wheat flour (white)) +# Class: obo:FOODON_03302339 (white wheat flour) AnnotationAssertion(rdfs:comment obo:FOODON_03302339 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -18433,7 +18425,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03302524 "SIREN DB annotation: * ingredient: sucrose added FOODON:03460158 * ingredient: butter added FOODON:03460271"@en) -# Class: obo:FOODON_03302525 (wheat flour (hydrolyzed)) +# Class: obo:FOODON_03302525 (white wheat flour (hydrolyzed)) AnnotationAssertion(rdfs:comment obo:FOODON_03302525 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -20049,7 +20041,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03302788 "SIREN DB annotation: * D-glucose CHEBI:17634 * water removal process FOODON:03460138"@en) -# Class: obo:FOODON_03302789 (tomato catsup (homogenized)) +# Class: obo:FOODON_03302789 (tomato ketchup (homogenized)) AnnotationAssertion(rdfs:comment obo:FOODON_03302789 "SIREN DB annotation: * semiliquid with smooth consistency FOODON:03430135 @@ -20083,7 +20075,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03302792 "SIREN DB annotation: * preservation by dehydration or drying FOODON:03470116 * ingredient: flavoring, spice or herb added FOODON:03460227"@en) -# Class: obo:FOODON_03302794 (tomato catsup (no salt added)) +# Class: obo:FOODON_03302794 (tomato ketchup (no salt added)) AnnotationAssertion(rdfs:comment obo:FOODON_03302794 "SIREN DB annotation: * semiliquid with smooth consistency FOODON:03430135 @@ -21020,7 +21012,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03302932 "SIREN DB annotation: * not heat-treated FOODON:03440003 * animal as consumer FOODON:03510021"@en) -# Class: obo:FOODON_03302933 (corn meal (enriched)) +# Class: obo:FOODON_03302933 (cornmeal (enriched)) AnnotationAssertion(rdfs:comment obo:FOODON_03302933 "SIREN DB annotation: * medium ground FOODON:03430117 @@ -22559,7 +22551,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03303186 "SIREN DB annotation: * liquid, low viscosity, with no visible particles FOODON:03430123 * fruit, peel present, core, pit or seed present FOODON:03420140"@en) -# Class: obo:FOODON_03303187 (corn meal (water ground)) +# Class: obo:FOODON_03303187 (cornmeal (water ground)) AnnotationAssertion(rdfs:comment obo:FOODON_03303187 "SIREN DB annotation: * medium ground FOODON:03430117 @@ -22603,7 +22595,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03303191 "SIREN DB annotation: * seed, skin present, germ present FOODON:03420133 * sterilization by heating FOODON:03470123"@en) -# Class: obo:FOODON_03303192 (corn meal mix) +# Class: obo:FOODON_03303192 (cornmeal mix) AnnotationAssertion(rdfs:comment obo:FOODON_03303192 "SIREN DB annotation: * medium ground FOODON:03430117 @@ -22613,7 +22605,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03303192 "SIREN DB annotation: * water removal process FOODON:03460138 * preservation by dehydration or drying FOODON:03470116"@en) -# Class: obo:FOODON_03303193 (corn meal (stone ground)) +# Class: obo:FOODON_03303193 (cornmeal (stone ground)) AnnotationAssertion(rdfs:comment obo:FOODON_03303193 "SIREN DB annotation: * medium ground FOODON:03430117 @@ -22631,7 +22623,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03303194 "SIREN DB annotation: * water removal process FOODON:03460138 * preservation by dehydration or drying FOODON:03470116"@en) -# Class: obo:FOODON_03303196 (yellow corn meal (stone ground)) +# Class: obo:FOODON_03303196 (yellow cornmeal (stone ground)) AnnotationAssertion(rdfs:comment obo:FOODON_03303196 "SIREN DB annotation: * medium ground FOODON:03430117 @@ -22660,7 +22652,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03303198 "SIREN DB annotation: * ingredient: corn plant (sensu maize) FOODON:03411232 * ingredient: fat or oil added FOODON:03460221"@en) -# Class: obo:FOODON_03303199 (corn meal (instant)) +# Class: obo:FOODON_03303199 (cornmeal (instant)) AnnotationAssertion(rdfs:comment obo:FOODON_03303199 "SIREN DB annotation: * medium ground FOODON:03430117 @@ -26568,7 +26560,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03304042 "SIREN DB annotation: * curd FOODON:03420245 * ingredient: flavoring, spice or herb added FOODON:03460227"@en) -# Class: obo:FOODON_03304043 (bread flour) +# Class: obo:FOODON_03304043 (white bread flour) AnnotationAssertion(rdfs:comment obo:FOODON_03304043 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -27139,7 +27131,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03304144 "SIREN DB annotation: * ingredient: butter added FOODON:03460271 * packed in gravy or sauce FOODON:03480034"@en) -# Class: obo:FOODON_03304146 (tomato catsup (low-sodium)) +# Class: obo:FOODON_03304146 (tomato ketchup (low-sodium)) AnnotationAssertion(rdfs:comment obo:FOODON_03304146 "SIREN DB annotation: * whole, shape achieved by forming, thickness <0.3 cm. FOODON:03430153 @@ -28605,7 +28597,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03304389 "SIREN DB annotation: * milk (mammary secretion) UBERON:0001913 * preservation by freezing FOODON:03470136"@en) -# Class: obo:FOODON_03304390 (cow milk (reconstituted)) +# Class: obo:FOODON_03304390 (whole cow milk (reconstituted)) AnnotationAssertion(rdfs:comment obo:FOODON_03304390 "SIREN DB annotation: * liquid, low viscosity, with no visible particles FOODON:03430123 @@ -28831,7 +28823,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03304423 "SIREN DB annotation: * sugars free food FOODON:03510056 * low sodium food FOODON:03510156"@en) -# Class: obo:FOODON_03304424 (tomato catsup (low-sodium, sugar-free)) +# Class: obo:FOODON_03304424 (tomato ketchup (low-sodium, sugar-free)) AnnotationAssertion(rdfs:comment obo:FOODON_03304424 "SIREN DB annotation: * semiliquid with smooth consistency FOODON:03430135 @@ -29171,7 +29163,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03304479 "SIREN DB annotation: * ingredient: grain added FOODON:03460152 * dietary claim or use FOODON:03510023"@en) -# Class: obo:FOODON_03304480 (wheat flour (treated with nitric acid)) +# Class: obo:FOODON_03304480 (white wheat flour (treated with nitric acid)) AnnotationAssertion(rdfs:comment obo:FOODON_03304480 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -29181,7 +29173,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03304480 "SIREN DB annotation: * acidified FOODON:03460200 * preservation by dehydration or drying FOODON:03470116"@en) -# Class: obo:FOODON_03304481 (wheat flour (bromated)) +# Class: obo:FOODON_03304481 (white wheat flour (bromated)) AnnotationAssertion(rdfs:comment obo:FOODON_03304481 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -29211,7 +29203,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03304483 "SIREN DB annotation: * fat removal process FOODON:03460161 * preservation by dehydration or drying FOODON:03470116"@en) -# Class: obo:FOODON_03304484 (wheat flour (instantized)) +# Class: obo:FOODON_03304484 (white wheat flour (instantized)) AnnotationAssertion(rdfs:comment obo:FOODON_03304484 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -29560,7 +29552,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03304533 "SIREN DB annotation: * ingredient: dextrose added FOODON:03460154 * ingredient: nutrient or dietary substance added FOODON:03460194"@en) -# Class: obo:FOODON_03304534 (wheat flour (all purpose)) +# Class: obo:FOODON_03304534 (white wheat flour (all purpose)) AnnotationAssertion(rdfs:comment obo:FOODON_03304534 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -30256,7 +30248,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03304628 "SIREN DB annotation: * boiling FOODON:03450014 * ingredient: fat or oil added FOODON:03460221"@en) -# Class: obo:FOODON_03304629 (wheat flour (starch-reduced)) +# Class: obo:FOODON_03304629 (white wheat flour (starch-reduced)) AnnotationAssertion(rdfs:comment obo:FOODON_03304629 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -33354,7 +33346,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03305104 "SIREN DB annotation: * water removal process FOODON:03460138 * preservation by dehydration or drying FOODON:03470116"@en) -# Class: obo:FOODON_03305106 (tomato catsup (artificially-sweetened)) +# Class: obo:FOODON_03305106 (tomato ketchup (artificially-sweetened)) AnnotationAssertion(rdfs:comment obo:FOODON_03305106 "SIREN DB annotation: * semiliquid with smooth consistency FOODON:03430135 @@ -36529,7 +36521,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03305639 "SIREN DB annotation: * ingredient: gelatin added FOODON:03460165 * ingredient: corn syrup added FOODON:03460224"@en) -# Class: obo:FOODON_03305640 (corn meal (degerminated, enriched)) +# Class: obo:FOODON_03305640 (cornmeal (degerminated, enriched)) AnnotationAssertion(rdfs:comment obo:FOODON_03305640 "SIREN DB annotation: * medium ground FOODON:03430117 @@ -36542,7 +36534,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03305640 "SIREN DB annotation: * ingredient: iron added FOODON:03460181 * ingredient: nutrient or dietary substance added FOODON:03460194"@en) -# Class: obo:FOODON_03305642 (yellow corn meal) +# Class: obo:FOODON_03305642 (yellow cornmeal) AnnotationAssertion(rdfs:comment obo:FOODON_03305642 "SIREN DB annotation: * medium ground FOODON:03430117 @@ -36551,7 +36543,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03305642 "SIREN DB annotation: * water removal process FOODON:03460138 * preservation by dehydration or drying FOODON:03470116"@en) -# Class: obo:FOODON_03305643 (yellow corn meal (degerminated)) +# Class: obo:FOODON_03305643 (yellow cornmeal (degerminated)) AnnotationAssertion(rdfs:comment obo:FOODON_03305643 "SIREN DB annotation: * medium ground FOODON:03430117 @@ -41395,7 +41387,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03306532 "SIREN DB annotation: * whole plant or most parts used FOODON:03420150 * sterilization by heating FOODON:03470123"@en) -# Class: obo:FOODON_03306533 (tomato catsup with mushrooms) +# Class: obo:FOODON_03306533 (tomato ketchup with mushrooms) AnnotationAssertion(rdfs:comment obo:FOODON_03306533 "SIREN DB annotation: * semiliquid with smooth consistency FOODON:03430135 @@ -46007,7 +45999,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03307323 "SIREN DB annotation: * ingredient: sugar or sugar syrup added FOODON:03460136 * ingredient: fat or oil added FOODON:03460221"@en) -# Class: obo:FOODON_03307325 (trout (frozen)) +# Class: obo:FOODON_03307325 (piece(s) of trout meat (frozen)) AnnotationAssertion(rdfs:comment obo:FOODON_03307325 "SIREN DB annotation: * solid FOODON:03430151 @@ -49188,7 +49180,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03307975 "SIREN DB annotation: * preservation by dehydration or drying FOODON:03470116 * ingredient: nutrient or dietary substance added FOODON:03460194"@en) -# Class: obo:FOODON_03307976 (wheat flour (self-rising)) +# Class: obo:FOODON_03307976 (white wheat flour (self-rising)) AnnotationAssertion(rdfs:comment obo:FOODON_03307976 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -49243,7 +49235,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03307992 "SIREN DB annotation: * not heat-treated FOODON:03440003 * skeletal meat part FOODON:03420175"@en) -# Class: obo:FOODON_03307996 (atlantic salmon (raw)) +# Class: obo:FOODON_03307996 (piece of atlantic salmon meat (raw)) AnnotationAssertion(rdfs:comment obo:FOODON_03307996 "SIREN DB annotation: * solid FOODON:03430151 @@ -49910,28 +49902,28 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03308121 "SIREN DB annotation: * not heat-treated FOODON:03440003 * whole animal or most parts used FOODON:03420173"@en) -# Class: obo:FOODON_03308122 (clam (soft shell, in shell, raw)) +# Class: obo:FOODON_03308122 (soft shell clam (shell on, raw)) AnnotationAssertion(rdfs:comment obo:FOODON_03308122 "SIREN DB annotation: * whole, natural shape FOODON:03430150 * not heat-treated FOODON:03440003 * skeletal meat part, with bone or shell FOODON:03420243"@en) -# Class: obo:FOODON_03308123 (clam (hard shell, in shell, raw)) +# Class: obo:FOODON_03308123 (hard shell clam (shell on, raw)) AnnotationAssertion(rdfs:comment obo:FOODON_03308123 "SIREN DB annotation: * whole, natural shape FOODON:03430150 * not heat-treated FOODON:03440003 * skeletal meat part, with bone or shell FOODON:03420243"@en) -# Class: obo:FOODON_03308124 (clam (hard shell, shucked, raw)) +# Class: obo:FOODON_03308124 (hard shell clam (shell off, raw)) AnnotationAssertion(rdfs:comment obo:FOODON_03308124 "SIREN DB annotation: * whole, natural shape FOODON:03430150 * not heat-treated FOODON:03440003 * skeletal meat part, without bone or shell FOODON:03420125"@en) -# Class: obo:FOODON_03308125 (clam (soft shell, shucked, raw)) +# Class: obo:FOODON_03308125 (soft shell clam (shell off, raw)) AnnotationAssertion(rdfs:comment obo:FOODON_03308125 "SIREN DB annotation: * whole, natural shape FOODON:03430150 @@ -52912,7 +52904,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03308735 "SIREN DB annotation: * skeletal meat part, without bone, without skin FOODON:03420268 * ingredient: fat or oil added FOODON:03460221"@en) -# Class: obo:FOODON_03308745 (clam (hard, raw)) +# Class: obo:FOODON_03308745 (hard shell clam (raw)) AnnotationAssertion(rdfs:comment obo:FOODON_03308745 "SIREN DB annotation: * whole, natural shape FOODON:03430150 @@ -53005,13 +52997,6 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03308763 "SIREN DB annotation: * food filling process FOODON:03460207 * ingredient: food added FOODON:03460180"@en) -# Class: obo:FOODON_03308764 (clam (raw)) - -AnnotationAssertion(rdfs:comment obo:FOODON_03308764 "SIREN DB annotation: -* whole, natural shape FOODON:03430150 -* not heat-treated FOODON:03440003 -* whole animal or most parts used FOODON:03420173"@en) - # Class: obo:FOODON_03308766 (cockle (new zealand, raw)) AnnotationAssertion(rdfs:comment obo:FOODON_03308766 "SIREN DB annotation: @@ -53048,7 +53033,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03308770 "SIREN DB annotation: * whole animal or most parts used FOODON:03420173 * preservation by freezing FOODON:03470136"@en) -# Class: obo:FOODON_03308771 (clam (soft shell, raw)) +# Class: obo:FOODON_03308771 (soft shell clam (raw)) AnnotationAssertion(rdfs:comment obo:FOODON_03308771 "SIREN DB annotation: * whole, natural shape FOODON:03430150 @@ -57914,7 +57899,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03309765 "SIREN DB annotation: * water removal process FOODON:03460138 * preservation by dehydration or drying FOODON:03470116"@en) -# Class: obo:FOODON_03309766 (white corn meal) +# Class: obo:FOODON_03309766 (white cornmeal) AnnotationAssertion(rdfs:comment obo:FOODON_03309766 "SIREN DB annotation: * medium ground FOODON:03430117 @@ -58032,7 +58017,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03309794 "SIREN DB annotation: * sugar syrup or syrup solids FOODON:03420271 * ingredient: flavoring or taste ingredient added FOODON:03460117"@en) -# Class: obo:FOODON_03309795 (tomato catsup substitute (sweetened with honey)) +# Class: obo:FOODON_03309795 (tomat oketchup substitute (sweetened with honey)) AnnotationAssertion(rdfs:comment obo:FOODON_03309795 "SIREN DB annotation: * semiliquid with smooth consistency FOODON:03430135 @@ -61673,7 +61658,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03310628 "SIREN DB annotation: * meat color, undesignated or unknown (deprecated) FOODON:03530003 * skeletal meat part, without bone, without skin FOODON:03420268"@en) -# Class: obo:FOODON_03310629 (soy milk substitute (hypoallergenic)) +# Class: obo:FOODON_03310629 (soybean milk substitute (hypoallergenic)) AnnotationAssertion(rdfs:comment obo:FOODON_03310629 "SIREN DB annotation: * liquid, low viscosity, with no visible particles FOODON:03430123 @@ -64571,14 +64556,6 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03311106 "SIREN DB annotation: * water removal process FOODON:03460138 * preservation by dehydration or drying FOODON:03470116"@en) -# Class: obo:FOODON_03311109 (turkey meat (ground, raw)) - -AnnotationAssertion(rdfs:comment obo:FOODON_03311109 "SIREN DB annotation: -* divided or disintegrated FOODON:03430122 -* not heat-treated FOODON:03440003 -* meat color, undesignated or unknown (deprecated) FOODON:03530003 -* skeletal meat part, without bone or shell FOODON:03420125"@en) - # Class: obo:FOODON_03311110 (instant shake mix) AnnotationAssertion(rdfs:comment obo:FOODON_03311110 "SIREN DB annotation: @@ -67190,12 +67167,6 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03311503 "SIREN DB annotation: AnnotationAssertion(rdfs:comment obo:FOODON_03311504 "SIREN DB annotation: * extract, concentrate or isolate of plant or animal FOODON:03420228"@en) -# Class: obo:FOODON_03311506 (piece of pork kidney) - -AnnotationAssertion(rdfs:comment obo:FOODON_03311506 "SIREN DB annotation: -* solid FOODON:03430151 -* kidney UBERON:0002113"@en) - # Class: obo:FOODON_03311507 (pork trimming) AnnotationAssertion(rdfs:comment obo:FOODON_03311507 "SIREN DB annotation: @@ -67337,7 +67308,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03311524 "SIREN DB annotation: * whole, shape achieved by forming FOODON:03430147 * meat part of animal FOODON:03420103"@en) -# Class: obo:FOODON_03311525 (wheat flour (unbleached)) +# Class: obo:FOODON_03311525 (white wheat flour (unbleached)) AnnotationAssertion(rdfs:comment obo:FOODON_03311525 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -68000,7 +67971,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03311654 "SIREN DB annotation: * skeletal meat part FOODON:03420175 * curing or aging process FOODON:03460253"@en) -# Class: obo:FOODON_03311655 (wheat flour dough) +# Class: obo:FOODON_03311655 (white wheat flour dough) AnnotationAssertion(rdfs:comment obo:FOODON_03311655 "SIREN DB annotation: * semisolid FOODON:03430144 @@ -68257,12 +68228,6 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03311710 "SIREN DB annotation: * ingredient: margarine added FOODON:03460272 * packed in fat or oil FOODON:03480026"@en) -# Class: obo:FOODON_03311711 (catfish fillet (raw)) - -AnnotationAssertion(rdfs:comment obo:FOODON_03311711 "SIREN DB annotation: -* divided into pieces FOODON:03430152 -* skeletal meat part, without bone or shell FOODON:03420125"@en) - # Class: obo:FOODON_03311712 (potato (sliced, raw, vaccum-packed)) AnnotationAssertion(rdfs:comment obo:FOODON_03311712 "SIREN DB annotation: @@ -68642,7 +68607,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03311790 "SIREN DB annotation: * not heat-treated FOODON:03440003 * fruit part FOODON:03420167"@en) -# Class: obo:FOODON_03311791 (tomato (raw, genetically modified)) +# Class: obo:FOODON_03311791 (tomato (genetically modified, raw)) AnnotationAssertion(rdfs:comment obo:FOODON_03311791 "SIREN DB annotation: * whole, natural shape FOODON:03430150 @@ -68681,7 +68646,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03311804 "SIREN DB annotation: * ingredient: pectin added FOODON:03460145 * energy special claim or use FOODON:03510045"@en) -# Class: obo:FOODON_03311805 (rapeseed (dried, genetically modified)) +# Class: obo:FOODON_03311805 (rapeseed (genetically modifide, dried)) AnnotationAssertion(rdfs:comment obo:FOODON_03311805 "SIREN DB annotation: * whole, natural shape FOODON:03430150 @@ -68871,7 +68836,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03311835 "SIREN DB annotation: * seed (anatomical part) FOODON:03420155 * food baking process FOODON:03450005"@en) -# Class: obo:FOODON_03311837 (cottonseed (dried, genetically modified)) +# Class: obo:FOODON_03311837 (cottonseed (genetically modified, dried)) AnnotationAssertion(rdfs:comment obo:FOODON_03311837 "SIREN DB annotation: * whole, natural shape FOODON:03430150 @@ -69105,7 +69070,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03311877 "SIREN DB annotation: * seed (anatomical part) FOODON:03420155 * microbial/enzymatic modification process FOODON:03460119"@en) -# Class: obo:FOODON_03311878 (wheat flour (defatted)) +# Class: obo:FOODON_03311878 (white wheat flour (defatted)) AnnotationAssertion(rdfs:comment obo:FOODON_03311878 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -69837,13 +69802,6 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03315104 "SIREN DB annotation: * whole, natural shape FOODON:03430150 * fruit, peel present, core, pit or seed present FOODON:03420140"@en) -# Class: obo:FOODON_03315108 (tangerine) - -AnnotationAssertion(rdfs:comment obo:FOODON_03315108 "SIREN DB annotation: -* whole, natural shape FOODON:03430150 -* not heat-treated FOODON:03440003 -* fruit, peel present, core, pit or seed present FOODON:03420140"@en) - # Class: obo:FOODON_03315109 (baking mix (yeast leavened)) AnnotationAssertion(rdfs:comment obo:FOODON_03315109 "SIREN DB annotation: @@ -70527,7 +70485,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03315292 "SIREN DB annotation: * part of plant FOODON:03420174 * ingredient: nut or seed added FOODON:03460177"@en) -# Class: obo:FOODON_03315295 (catsup) +# Class: obo:FOODON_03315295 (tomato ketchup (fermented)) AnnotationAssertion(rdfs:comment obo:FOODON_03315295 "SIREN DB annotation: * semiliquid with smooth consistency FOODON:03430135 @@ -72699,7 +72657,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03315736 "SIREN DB annotation: * fully heat-treated FOODON:03440014 * meat part of animal FOODON:03420103"@en) -# Class: obo:FOODON_03315740 (wheat flour (white, enriched)) +# Class: obo:FOODON_03315740 (white wheat flour (enriched)) AnnotationAssertion(rdfs:comment obo:FOODON_03315740 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -73045,7 +73003,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03315813 "SIREN DB annotation: * fully heat-treated FOODON:03440014 * instantizing process FOODON:03460169"@en) -# Class: obo:FOODON_03315815 (wheat flour (white, vitamin b enriched)) +# Class: obo:FOODON_03315815 (white wheat flour (vitamin b enriched)) AnnotationAssertion(rdfs:comment obo:FOODON_03315815 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -78219,7 +78177,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03316841 "SIREN DB annotation: * ingredient: iron added FOODON:03460181 * ingredient: nutrient or dietary substance added FOODON:03460194"@en) -# Class: obo:FOODON_03316842 (wheat flour (phosphated)) +# Class: obo:FOODON_03316842 (white wheat flour (phosphated)) AnnotationAssertion(rdfs:comment obo:FOODON_03316842 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -78228,7 +78186,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03316842 "SIREN DB annotation: * food phosphating process FOODON:03460278 * preservation by dehydration or drying FOODON:03470116"@en) -# Class: obo:FOODON_03316843 (wheat flour (self-rising, enriched)) +# Class: obo:FOODON_03316843 (white wheat flour (self-rising, enriched)) AnnotationAssertion(rdfs:comment obo:FOODON_03316843 "SIREN DB annotation: * finely ground FOODON:03430106 @@ -78251,7 +78209,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03316844 "SIREN DB annotation: * water removal process FOODON:03460138 * preservation by dehydration or drying FOODON:03470116"@en) -# Class: obo:FOODON_03316845 (white corn meal (self-rising)) +# Class: obo:FOODON_03316845 (white cornmeal (self-rising)) AnnotationAssertion(rdfs:comment obo:FOODON_03316845 "SIREN DB annotation: * medium ground FOODON:03430117 @@ -78260,7 +78218,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03316845 "SIREN DB annotation: * preservation by dehydration or drying FOODON:03470116 * ingredient: chemical leavening agent added FOODON:03460351"@en) -# Class: obo:FOODON_03316846 (yellow corn meal (self-rising)) +# Class: obo:FOODON_03316846 (yellow cornmeal (self-rising)) AnnotationAssertion(rdfs:comment obo:FOODON_03316846 "SIREN DB annotation: * medium ground FOODON:03430117 @@ -80242,7 +80200,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03317232 "SIREN DB annotation: * water removal process FOODON:03460138 * preservation by dehydration or drying FOODON:03470116"@en) -# Class: obo:FOODON_03317233 (white corn meal (bolted)) +# Class: obo:FOODON_03317233 (white cornmeal (bolted)) AnnotationAssertion(rdfs:comment obo:FOODON_03317233 "SIREN DB annotation: * medium ground and sifted (bolted) FOODON:03430101 @@ -80250,7 +80208,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03317233 "SIREN DB annotation: * water removal process FOODON:03460138 * preservation by dehydration or drying FOODON:03470116"@en) -# Class: obo:FOODON_03317234 (white corn meal (degerminated)) +# Class: obo:FOODON_03317234 (white cornmeal (degerminated)) AnnotationAssertion(rdfs:comment obo:FOODON_03317234 "SIREN DB annotation: * medium ground FOODON:03430117 @@ -80258,7 +80216,7 @@ AnnotationAssertion(rdfs:comment obo:FOODON_03317234 "SIREN DB annotation: * water removal process FOODON:03460138 * preservation by dehydration or drying FOODON:03470116"@en) -# Class: obo:FOODON_03317235 (yellow corn meal (bolted)) +# Class: obo:FOODON_03317235 (yellow cornmeal (bolted)) AnnotationAssertion(rdfs:comment obo:FOODON_03317235 "SIREN DB annotation: * medium ground and sifted (bolted) FOODON:03430101