Center cut Term used to indicate the interior portion of a cut after removal of outer edges or ends to create a more desirable, uniform portion. To split chops, cutlets and roasts in half, leaving the halves hinged on one edge.Ĭarcass The dressed, harvested animal containing two "sides".To split cuts and roasts in half, leaving the halves hinged on one edge.Block ready A cut that is marketed ready for further processing or portioning. Blast frozen Products are frozen rapidly at extremely low temperatures (≤ −23☌) in conjunction with high-velocity air movement around the product. Glossary Anterior Toward the front of the carcass, or forward of. The order of presentation of the names is as follows: The names contained in this document were finalized jointly by the CFIA, USDA-AMS and North American industry.Īny names that lead to mistaken identity or to deception are in violation of subsection 5(1) of the Food and Drugs Act and subsection 6(1) of the Safe Food for Canadians Act. This document provides industry and consumers with a simple and informative system of nomenclature that will ensure the use of standardized terms in the naming of meat cuts, discourage any misuse of these terms and provide consumers with information to compare prices and select cooking methods. The information about the meat cut names and their specifications and item numbers contained in this document is identical to that found in the Institutional Purchase Specifications (IMPS) documents developed and maintained by the United States Department of Agriculture's Agricultural Marketing Services (USDA-AMS) and the Meat Buyer's Guide, which is developed and maintained by the North American Meat Institute (NAMI). The CFIA administers the Safe Food for Canadians Act, the Safe Food for Canadians Regulations, the Food and Drugs Act and the Food and Drug Regulations, which require that meat cuts, organs and other carcass parts be identified on labels with proper common names. The Canadian Food Inspection Agency's (CFIA) Wholesale Meat Specifications Document (WMSD) has been developed as a result of a thorough review of the current wholesale meat-cut nomenclature.
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