Derived from any part of the beef carcass by the removal of all bone, cartilage, heavy connective tissue (ligaments, backstrap, silver skin, etc.) and lymph glands.
Typically produced during the fabrication of carcasses and primal cuts into subprimal or retail cuts, or during the deboning of the entire carcass.
May be in the form of solid beef muscle sections (i.e., “Boneless Chuck”) or as boneless beef trimmings.
See Beef Trim, Beef Trimmings for more information.