This document presents the nomenclature of horsemeat cuts, which can be used to identify the different cuts sold in retail stores.
The nomenclature was originally prepared by a working group composed of representatives of the Quebec Department of Agriculture, Fisheries and Food (MAPAQ), Agriculture and Agri-Food Canada (AAFC), Industry Canada, the Quebec Food Retailers Association, the Canadian Council of Grocery Distributors and the horsemeat industry. The Canadian Food Inspection Agency (CFIA) assumed AAFC's role on the working group when the Agency was created in 1997.
In drawing up the nomenclature, the group took into account such factors as existing nomenclatures in the marketplace, consumer knowledge of meat cuts, and potential confusion with terms already used in nomenclatures of other species.
- Appendix 1 lists the names of retail cuts
- Appendix 2 presents a diagram of horsemeat cuts, and
- Appendix 3 gives the definitions for each term
The working group decided that of the term "colt" is not acceptable in the absence of a common definition since the relationship between the carcass weight and the animal age varies from one species to another.
For more information, please visit the Canadian Food Inspection Agency website. You may also contact your local office. Please see the link for your nearest office.
Appendix 1
Wholesale
Leg
| Primary cut | Secondary cut |
|---|---|
| Hind shank | |
| Round |
Inside round
Outside round
Eye of round
|
| Sirloin tip | Eye of sirloin tip |
Loin
| Primary cut | Secondary cut |
|---|---|
| Sirloin |
Sirloin without tenderloin Top sirloin Bottom sirloin Tenderloin |
| Loin | Strip loin |
| Porterhouse Table note 1 | Tenderloin |
| Rib | Rib eye |
Table note
- Table note 1
-
"Porterhouse" is the section of the loin where the tender loin is most extensive. This term is optional, since the cut can simply be called "loin".
Flank
| Primary cut | Secondary cut |
|---|---|
| Top flank | |
| Plate | |
| Flank |
Front
| Primary cut | Secondary cut |
|---|---|
| Blade |
Bottom blade Top blade
|
| Neck | |
| Short ribs | |
| Shoulder tip | |
| Brisket | |
| Shank |
Appendix 2
Description for image – Appendix 2 presents a diagram of horsemeat cuts
- Neck
- Shoulder
- Shank
- Brisket
- Plate
- Flank
- Sirloin tip
- Shank
- Blade
- Short ribs
- Rib
- Loin
- Porterhouse
- Sirloin
- Round
Appendix 3
- Shank (hind)
- Section separated from the round by a cut through the stifle joint (point of articulation of the femur and tibia).
- Round
- Section of the leg separated from the sirloin with a straight cut anterior to the superior ossicle of the femur (near its proximal end), thus dividing the pelvic bone into two almost equal parts; from the sirloin tip by cutting along the femur, and from the shank by cutting through the stifle joint (point of articulation of the femur and tibia).
- Inside round
- Section of round (inside leg) separated from the outside round by slitting along its natural contour.
- Outside round
- Section of round (outside leg) separated from the inside round by slitting along its natural contour. It may or may not contain the eye of round.
- Eye of round
- The rounded (semitendinous) muscle found at the outside end of the outside round.
- Sirloin
- Sections separated from the round by a cut anterior to the superior ossicle of the femur (near its proximal end), thus dividing the pelvic bone into two almost equal parts; from the flank by a straight cut approximately parallel to the spinal column and into (or near) the prefemoral lymph node in the flank; from the sirloin tip with an approximately right angled cut from the superior ossicle of the femur (near its proximal end) towards the prefemoral lymph node in the flank; and from the loin by a straight cut towards a point anterior to the iliac bone.
- Sirloin tip
- Section of leg separated from the flank, round and loin by cutting along the entire femur and continuing with an approximately right-angled cut from the superior ossicle of the femur (near its proximal end) towards the prefemoral lymph node in the flank.
- Eye of sirloin tip
- Vastus lateralis, a triangular muscle found in the sirloin tip.
- Leg
- Section comprising the shank, round, sirloin, and sirloin tip.
- Tenderized
- Deboned slices or sections of muscle from the leg, (except shank) that have been tenderized.
- Sandwich
- Deboned slices or sections of muscle from the leg (except shank) that have been sliced thinly.
- Shoulder
Section separated from the neck by cutting through the anterior tip of the omoplate and a point slightly above the interior ossicle of the shoulder bone, lying posterior to the shoulder bone (near the distal end of the humerus); and from the blade by a cut along the inside (ventral) surface of the body of the first thoracic vertebra.
The shoulder is separated from the rib and short ribs by a cut between the fifth and sixth ribs.
- Porterhouse
Section separated from the sirloin by a straight cut from a point anterior to the iliac bone, and separated from the loin with a cut immediately anterior to the point of the gluteus medius and posterior to the fourth lumbar vertebra.
Note: Porterhouse may also be designated as loin. However, loin may not be designated as porterhouse.
- Loin
- Section separated from porterhouse by a cut immediately anterior to the point of the gluteus medius and posterior to the fourth lumbar vertebra, and from the rib with a slit between the 16th and 17th ribs.
- Tenderloin
- Principal muscle (psoas minor and major) removed from the inside (ventral portion) of the loin.
- Strip loin
- Section of loin from which the tenderloin and bones have been removed. It comprises all or parts of the following three muscles: gluteus, longissimus dorsi and multifidus.
- Shell loin
- Section of loin from which the tenderloin has been removed.
- Flank
- Section separated from the loin by a cut approximately parallel to the spinal column, into or near the prefemoral lymph node in the flank; and from the plate by a cut between the 12th and the 13th ribs.
- Top flank
- Trimmed slices or sections of muscle from the flank.
- Rib
- Section separated from the blade by a slit between the fifth and sixth ribs; from the loin by a slit between the 16th and 17th ribs; and from the plate by a cut through the ribs, at approximately 90 degrees to the ribs.
- Short ribs
Slices or individual sections of rib taken from the ends of the rib and plate by making a cut through the ribs parallel and adjacent to the cut separating rib and plate.
Note: Short ribs contain no costal cartilage.
- Plate
- Section separated from the rib by cutting through the ribs, at approximately 90 degrees to the ribs; from the brisket by a slit between the fifth and sixth ribs; and from the flank by a cut between the 12th and 13th ribs.
- Blade
Section separated from the neck by a cut starting anterior to the omoplate and passing through a point slightly above the inferior ossicle of the shoulder bone, which lies behind the body of the shoulder bone (near the distal end of the humerus).
The blade is separated from the shoulder by a cut along the inside (ventral) surface of the body of the first thoracic vertebra. It is separated from the rib by a cut between the fifth and sixth ribs.
Note: The blade may contain small pieces of the fifth and sixth cervical vertebrae.
- Bottom blade
- Lower section of the blade, excised by a cut through the ventral part of the scapula, and comprising the scalenus dorsalis and serratus ventralis muscles.
- Blade eye
- Round portion of the longissimus dorsi muscle, obtained from the blade.
- Top blade
- Upper section of the blade, excised by a cut through the ventral part of the scapula, and comprising the supraspinatus, infraspinatus and triceps brachii muscles.
- Blade petite
- Infraspinatus and triceps brachii muscles excised from the blade and sold separately.
- Top blade eye
- Supraspinatus muscle, excised from the blade and sold separately.
- Brisket
Section separated from the shoulder by a cut through the ribs, at approximately 90 degrees to the ribs; from the plate by a slit between the fifth and sixth ribs; and from the shank by cutting along its natural contour.
Note: The brisket may contain the entire palmaris muscle.
- Foreshank
- Section separated from the neck and shoulder by a cut through a point slightly above the inferior ossicle of the shoulder bone (lying dorsal to the distal end of the humerus): and from the brisket by cutting along its natural contour.
- Neck
- Section separated from the blade and shoulder by a cut through the anterior tip of the omoplate and a point slightly above the inferior ossicle of the shoulder bone (lying dorsal to the body of the shoulder bone and near the distal end of the humerus); and from the shank by a cut through a point slightly above the inferior ossicle of the shoulder bone (lying dorsal to the distal end of the humerus).