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UNITED NATIONS ECONOMIC COMMISSION FOR EUROPE UNECE STANDARD RETAIL MEAT CUTS 2008 EDITION

UNITED NATIONS ECONOMIC COMMISSION FOR EUROPE UNECE STANDARD RETAIL MEAT CUTS 2008 EDITION Working Party on Agricultural Quality Standards. United Nations New York and Geneva, 2008. Carcasses & Cuts. Submitted by the United States of America

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UNITED NATIONS ECONOMIC COMMISSION FOR EUROPE UNECE STANDARD RETAIL MEAT CUTS 2008 EDITION

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  1. UNITED NATIONS ECONOMIC COMMISSION FOR EUROPE UNECE STANDARD RETAIL MEAT CUTS 2008 EDITION Working Party on Agricultural Quality Standards United Nations New York and Geneva, 2008

  2. Carcasses & Cuts Submitted by the United States of America The draft proposal for a new UNECE Standard for Retail Meat – Carcasses and Cuts has been prepared by the United States of America. It should serve as a discussion paper to initiate the discussions to define a new standard for Retail Meat Cuts.

  3. Facilitate trade by recommending an international language for use between buyer and seller. Describe meat items commonly traded internationally Define a coding system for communication and electronic trade. Purpose

  4. Support business-to-business e-commerce in the global meat and poultry supply chain • Facilitate the international movement of meat and poultry products • Meeting the business-to-government information needs of customs organizations that review and release products at international border inspection points. • Define the attributes to be used to classify products assigned to the new eCl@ss product hierarchy codes

  5. UNECE Code for purchaser requirements for Retail Meat cuts

  6. Example

  7. Beef Carcass CHUCK SHORTLOIN SIRLOIN ROUND RIB SHOULDER SHANK BRISKET PLATE FLANK TIP

  8. Beef Chuck, Square Cut • Associated Cuts • Beef Chuck Arm Half • Beef Chuck Blade • Beef Chuck Blade Half • Beef Chuck Blade Portion • Beef Chuck Roll • Beef Chuck Blade Half, Boneless • Beef Shoulder

  9. Beef Chuck Roll

  10. Beef Chuck Roll, cont’d

  11. Beef Shoulder

  12. Beef Shoulder, cont’d

  13. 1030 – Beef Shoulder Petite Tender

  14. 1092 – Beef Chuck Edge Roast Bnls

  15. 1095 – Beef Chuck Roll Roast Bnls

  16. 1102 – Beef Chuck Roll Steak Bnls

  17. XXXX – Beef Chuck Eye Roast Bnls

  18. XXXX – Beef Chuck Eye Steak Bnls

  19. 1132 – Beef Shoulder Arm Roast Bnls

  20. 1133 – Beef Shoulder Steak Bnls

  21. 1137 – Beef Shoulder Top Blade Roast Bnls

  22. 1144 – Beef Shoulder Top Blade Steak Bnls

  23. 1151 – Beef Chuck Under Blade Roast Bnls

  24. 1158 – Beef Chuck Under Blade Steak Bnls

  25. 1162 – Beef Shoulder Center Steak

  26. 1164 – Beef Shoulder Petite Tender Medallions

  27. 1166 – Beef Shoulder Top Blade Steak, Flat Iron

  28. 1166 – Beef Shoulder Top Blade Steak, Flat Iron

  29. XXXX – Beef Shoulder Center Roast

  30. 1727 – Beef for Stew

  31. XXXX – Beef for Kabobs

  32. XXXX – Ground Beef

  33. UNECE compared to IMPS and URMIS • The proposed UNECE Standard depicted in the preceding slides takes into consideration the key qualities from the IMPS and URMIS • IMPS • Hierarchal Structure • URMIS • Codification – UPC’s • General Descriptors – “Flat Iron”

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