Specifications include, but are not limited to: Beef Carcass- must consist of two matched sides each having a forequarter & a hind quarter; thymus gland & heart fat must be removed 100 600-750 lbs Beef Rib, Primal- portion of forequarter remaining after removal of the cross-cut chuck & short plate, must contain 7 ribs(6th to 12th), diaphragm & fat on ventral surface of vertebrae must be removed 103 25-35 lbs Beef Rib, Oven-Prepared- short cut, short plate removed by ventral straight cut ≤3” from longissimus dorci loin end & ≤4” from chuck end, blade bone & related cartilage must be removed 107 17-23 lbs Beef Chuck, Square Cut- rib end of chuck prepared by straight cut between 5th & 6th ribs, thymus gland & heart fat must be removed 113 80-110 lbs Beef Chuck, Square Cut, Boneless- brisket & foreshank removed, no fewer than 5 rib marks must be present, on brisket side pectoralis profundi extend to 3rd rib but not past 5th rib, rib end ventral to ≤5” or ≥3” from longissimus dorci; all bones, cartilage, backstrap, prescapular lymph gland, heart fat & thymus gland all removed 115 56 lbs & over Beef Chuck, Chuck Roll, Roast, Boneless- large muscle system of chuck which lies under blade bone, arm portion removed straight cut ≤3” ventral from longissimus dorci at rib end & ≤4” from complexus at neck end; all bones, cartilage, backstrap, trapezius, supraspinatus, intercostales, prescapular lymph gland removed, item must be netted or tied when specified 116A 15-25 lbs