This item is prepared from Item No. 410. The blade and the sirloin portions are excluded by straight cuts made approximately perpendicular to the split surface of the backbone and the length of the loin. The sirloin is removed anterior to the hip bone and associated cartilage exposing the gluteus medius. The blade portion shall be removed to leave no more than 11 ribs present. Floating rib(s) which do not show a cross-section at the belly side are exempt.
The belly shall be excluded by a straight cut (though a slight dorsal curvature is acceptable) from a point that is ventral to, but no more than 3.0 inches (7.5 cm) from the longissimus at the blade end, to a point on the sirloin end ventral to but not more than 3.0 inches (7.5 cm) from the longissimus. The blade bone, related cartilage and overlying lean and fat shall also be excluded. Lumbar fat shall be trimmed to not exceed 0.5 inch (13 mm) in depth. The tenderloin shall remain intact. The spinal groove shall be evident on at least 75 percent of the vertebrae. See Item 412 for purchaser belly removal options
