"To The Blue"
Describes the removal of all exterior white fat and connective tissue to the translucent skin.
"To The Red"
Describes trimming all the way through the 'blue' (connective tissue); leaving the red meat alone with zero trim.
1/8" – 1" Trim
The range of trim typically found on a cut of meat. ¼' is the most common.
Ball Tip
"Sizzler" or "KC Sirloin"; trim and weights vary (up and down)
Bottom Sirloin Butt
See Ball Tip
Barrel Cut
Indicates that the wing meat has been removed, therefore only containing the center-cut meat.
Baseball Cut
A cut of the top butt sirloin which divides the entire piece into thirds or Baseball size pieces.
Center Cut
A cut of the top butt sirloin with the cap removed, therefore reducing the fat content.
Chuck End
Shoulder end which is fattier than the loin end.
Coullette
A layer of the top butt sirloin which contains a high amount of fat, sinew, and gristle. Once trimmed it is a popular cut known as a London Broil.
Top Sirloin Cap
See Coullotte
Delmonico
Ribeye steak with lip-off and 0" tail.
Export Rib
The same cut of meat as a Roast Ready Rib Meat, however the fat and bone have been removed to cut down shipping / exporting costs by reducing weight.
Face Cut
A cut of the top butt sirloin parallel to the 'face' or front of the entire piece.
Flat Iron
Relatively new cut of meat from the Beef Chuck Shoulder Top Blade
French Trim
A type of trim used with Rib Roasts which cuts in and around each projecting rib bone; simply for appearance.
Gristle
Connective tissue
Half Cut
A cut of the top butt sirloin first down the middle (perpendicular to the face) and then parallel to the face (a half of a face-cut portion)
Regular Cut
See Half Cut
Hammer Cut
Similar cut to the Frenched version, however this rib roast has 7" long projecting rib bones (hammer shape).
Heavies
The weight and sizes of the sub-primal cut (for example: 2 lbs. and up is heavier than a 2 lbs. and down).
Ups
See Heavies
Kc strip Steak
"Kansas City Strip" or "Bone-In Strip"; Nearly 100% Strip Loin steak; less than ½' tenderloin content.
Knob
A portion of fat and lean on the strip loin which can be removed from the steak.
Lights
The weight and sizes of the primal cut (not sure if this is right)(for example: 2 lbs. & up is heavier than a 2 lbs. and down).
Downs
See Lights
Lip
The layer of fat and/or connective tissue surrounding the ribeye sub-primal cut of meat
Loin End
Leaner end than the chuck end
Loin Tips
The good portion of meat cut from the rope or side muscle on the tenderloin (fat and gristle removed) or from the tip of the tenderloin
Medallions
A portion cut off the end of the tenderloin or head section of the tenderloin
Myoglobin
  • A protein in muscles, similar to hemoglobin, the oxygen-carrying protein in blood. The amount varies by type of meat and gives each meat their distinctive color.
  • Myoglobin in a Gram of Meat
Meat Mg Meat Color
Beef 8 Bright Red
Lamb 6 Red
Pork 2 Grayish-Pink
Veal 2 Light-Pink
Chicken 2 Light-Pink
Namp
North American Meat Processors Association
Namp Number
The number, usually three to four digits, that is used to identify a specific cut of meat.
No Roll
There is no USDA grade for the cut of meat.
Porterhouse Steak
A short loin cut with the largest portion of tenderloin vs. strip loin; 1 1/4" or greater.
Primal
A cut of meat. There are four types: chuck, rib, loin, round. For example: tenderloin is the sub-primal of the primal loin cut.
Prime Rib
The same cut as the Beef Rib Roast Ready, only the bone has been removed and the lip is typically left on.
Pso
Purchaser Specified Options – the buyer's choice to select a cut with specific detail. For example a 2"x1" tail = no longer than a 2" and no shorter than a 1".
Rope
The side of the sub-primal cut (tenderloin) that contains a high amount of fat and connective tissue.
Semi Center Cut
Cut of the top butt sirloin with the cap-on.
Short Loin
A cut of meat including both the tenderloin and striploin with a bone in it (for example: porterhouse, T-bone, Kansas City Strip, and Tips)
Silver Skin
The connective tissue. Has a blueish-silver tint appearance.
Strap
The gristle/connective tissue which can be removed from the strip loin.
Sub Primal
Portion or cut of the primal; the muscle with attachments (for example: tenderloin is the sub-primal of the primal loin cut).
Tail
The end of the cut of meat; generally higher in fat content and often cut off to increase the minimum diameter of the full cut.
T Bone Steak
A short loin cut with a medium portion of tenderloin vs. strip loin; at least 1/2 " tenderloin.
Top Butt Sirloin
Has three sections or layers, each one specified by name: semi-center cut, center cut, and coullotte.
Side Muscle
See Rope
Trim
The layer of fat and/or connective tissue surrounding the portion cut of meat.
Wing Meat
A wing-like attachment on the side or end of the tenderloin; AKA "C-Cut"
Zero Or 0" Trim
This means that the meat has been completely cleaned and trimmed; leaving the lean meat only (no fat trim).
Chain
See Rope
Sinew
A tough fibrous tendon or ligament tissue that connects muscle to the bone.
Purge
Also called "exudate" or "weep", purplish-red liquids found in packaged beef cuts. Amount may be an indicator of improper handling. Purge increases as time from packaging-to-use increases. Enhanced or marinated product is not the same as purge.

We've defined common industry terms to help you make intelligent decisions when it comes to ordering custom-cut meat from Davis Creek Meats.



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