The following is a meat scientist's perspective with regard to beef cattle size — and I know I'm going to catch a lot of flak for it, but it must be said.
As a meat scientist, I try to be precise in referring to beef cuts. But at the same time, I must be aware of the alternative names for those cuts which may have historical, regional or marketing significance.
The National Pork Board and Beef Checkoff Program received unanimous approval from the Industry-Wide Cooperative Meat Identification Standards Committee (ICMISC) to introduce updated Uniform Retail Meat Identification Standards (URMIS) nomenclature for fresh beef and pork for retailers to use on pack.
