Smaller pieces of beef muscle usually resulting from the deboning of beef carcasses and cuts, and/or during the production of retail or institutional cuts. All bones, cartilage, backstrap, heavy connective tissue and lymph glands are removed. Sold commercially based on the percentage of lean in the trimmings (i.e., 50%, 75%, 90%, etc.). Beef trimmings used in the production of Ground Primal products (i.e., Ground Chuck, Ground Round, Chopped Sirloin, etc.) must be exclusively from that specific primal cut.
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