1.
Infraspinatus
2.
Supraspinatus
3.
Serratus
ventralis
4.
Beef
Chuck 7-Bone Steak
5.
Longissimus
6.
Psoas
major
7.
A. Beef Loin Club Steak
B. Beef Loin T-Bone Steak
8.
Gluteus
medius
9.
Pork
Loin Sirloin Chop
10.
Pork
Loin Rib Chop
11.
Psoas
major
12.
Pork
Belly
13.
Pork Spareribs
St. Louis Style
14.
Belly
15.
Beef
Flank Flank Steak
16.
6%
17.
Humerus
18.
Beef
Chuck Arm Steak
19.
Lamb
20.
Lamb
Rib/Rack Rib Chop
21.
Lamb
Loin Loin Chop
22.
Uniform
Retail Meat Identity Standard
a.
URMIS
is used to specifically identify cuts of meat on a retail level
23.
Porterhouse
has the greater amount of psoas major present. The porterhouse can have no less than 1.25 inch diameter of
psoas major and the T-Bone will have between 0.5 and 1.25 inch diameter of
psoas major.