International Meat Manual

As part of its educational efforts, USMEF has sponsored the publication of the International Meat Manual with the support of government and private funds. This manual is translated into English, Japanese, Korean, Mandarin Chinese and Spanish; it features commonly exported meat cuts and variety meats, portion control and specialty items for beef, pork, veal, lamb and grass-fed beef. The manual familiarizes the international customer with U.S. red meat products and serves as a reference guide for further discussion with U.S. suppliers. Whenever possible, similarity to cuts from other supplying countries is referenced.

The International Meat Manual is divided into multiple PDF documents according to species ("Beef" is corn-fed beef, which is differentiated from grass-fed beef). Within each species, you may choose information on individual muscle cuts or variety meats:

International Meat Manual Introduction

Beef

• Beef Introduction
• Marbling
• Chuck
• Rib
• Round
• Loin
• Specialty Items
• Portion Control
• Offal

Pork

• Pork Introduction
• Side/3-Piece Side
• Shoulder
• Loin
• Belly
• Leg
• Specialty Items
• Pork Variety Meats
• Portion Control

Lamb

• Lamb Introduction
• Carcass
• Shoulder
• Rack
• Loin
• Leg
• Specialty Items
• Portion Control
• Lamb Variety Meats

Grass-Fed Beef

• Grass-Fed Beef Introduction
• Grass-Fed Carcass Classification Quality
• Grass-Fed Chuck
• Grass-Fed Rib
• Grass-Fed Round
• Grass-Fed Loin
• Grass-Fed Specialty Items
• Grass-Fed Beef Variety Meats

Veal

• Veal Introduction
• Carcass
• Shoulder
• Rack
• Loin
• Leg
• Specialty Items
• Portion Control
• Veal Variety Meats

Glossary