Beef

The Common Name Web Application makes it easy to find beef Common Names. The Whole Cuts Web Application offers quick access to subprimal details. Links are provided for the following:

Common Names Web Application

Use this tool to quickly access your preferred/desired cuts, then download and save the information to a file to import to scales. Click on “details” to view the item description, product classification, item characteristics, item attributes, item picture, primal location image and cut location image on one easy-to-read page.

Reference the User Guide for an overview.

Whole Cuts Web Application

Selling whole subprimals in sealed packages directly from the processing facility is a popular merchandising strategy. For the most popular subprimals, a common name has been applied. The Whole Cuts Web Application offers quick and easy access to find the subprimals and supporting details you want. Each cut includes the item description, product classification, item characteristics, item attributes, item picture, primal location image and cut location image on one easy-to-read page.

Foodservice Cross-Reference

Over the last thirty years, food consumption in restaurants has grown tremendously. The foodservice segment does not always align with the Uniform Meat Identity Standards ( URMIS); thus, meat cut names used on restaurant menus may not correspond with names used for labeling meat in retail supermarkets. Ultimately, this can cause confusion for consumers.

View the following lists of the most popular names used in the foodservice segment, cross-referenced to the common names used in the retail segment. The lists can be used as training tools to help clear confusion and bridge the gap between the retail and foodservice segments. It is an excellent resource for any staff that interacts with shoppers in-store or through marketing communications such as weekly circulars, in-store publications or online.

BeefFoodservice Names

Culinary Cross-Reference

With the heightened exposure of the culinary arts and celebrity chefs, many consumers have become fascinated with making the "perfect dish." When a consumer shops for a cut of meat based on terminology used in a cooking show or recipe, it is important to remember that the name may not reflect the name used on retail packaging. This list provides the most popular culinary recipe names with a cross-reference to the URMIS common name.

BeefCulinary
Recipe Names

Beef Innovative Cuts

Beef Innovative cuts meet consumers' needs for value, consistency, portion sizes, and improved cooking options. Many innovative cuts are individual muscles and include geographical and filet names.

Beef Spanish Descriptions and U.P.C. Lists

Market beef cuts to Spanish consumers with the use of the Spanish Common Names for the most popular beef retail and whole sub-primal cuts are available. The Spanish version of the Beef URMIS descriptions and Universal Product Codes is provided courtesy of The Beef Checkoff.

*Files available for members only. If you are already a member, please log in.

Previous URMIS Beef Master U.P.C. List

As of 3/27/2013 the new URMIS Common Name Nomenclature was approved. The below link provides a list in Excel format of the Category A, U.P.C. Numbers, and URMIS descriptions.

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