Bone Structure Nomenclature

The Commercial Beef Utilization Guide includes skeletal illustrations, muscle mycology and recommended purchasing approaches for maximum yield as well as processing efficiencies for every primal to provide a common language that works across the entire industry.

Hock Bones Gambrel Cord (tendon of gastronemius – calcaneal tendon or achilles tendon) Hind Shank (tibia) Stifle Joint Knee Cap (patella) Round Bone (femur) Ball of Femur Protuberance of Femur Pelvic Bone Tail Bones (caudal vertebrae – 2 bones) Sacrum (sacral vertebrae – 5 bones) Loin Bones (lumbar vertebrae – 6 bones) Chine Bones (the split bodies of cervical, thoracic, lumbar and sacral vertebrae) Transverse Process of Lumbar Vertebrae

Feather Bones (split dorsal processes of the thoracic vertebrae) Back Bones (thoracic vertebrae – 13 bones) Blade Bone Cartilage Ridge of Blade Bones (spine of the scapula) Blade Bone (scapula) Neck Bones (cervical vertebrae – 7 bones) Atlas Bone (first cervical vertebrae) Arm Bone (humerus) Fore Shank Bones (ulna, radius) Elbow (olecranon process of the ulna) Breast Bone (sternum) Rib Cartilages (costal cartilages) Chuck/Rib break between rib 5 and 6 Rib/Loin break between rib 12 and 13

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