[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-565227-105":53,"doc-detail-565227-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","canadian-beef-foodservice-cuts-purchasing-guide","Canadian Beef Foodservice Cuts - Purchasing Guide","","This document serves as a comprehensive professional reference guide for Canadian beef foodservice industry professionals. It outlines standard industry terminology and purchasing specifications for various beef cuts, detailing essential information such as NAMP (North American Meat Processors Association) and CMC (Canadian Meat Council) codes. The guide aids chefs and procurement specialists in selecting the appropriate sub-primal and portion-controlled cuts for diverse culinary applications, including roasting, stewing, and sautéing techniques. By standardizing these cuts, the manual ensures consistency and quality control across menu offerings. It provides clarity on industry-standard preparation methods, mapping specific cuts to their optimal cooking styles, thereby streamlining kitchen inventory management and menu planning processes. The inclusion of standardized codes simplifies ordering and communication between distributors and kitchen operators, ensuring accurate fulfillment of specific beef product requirements in commercial foodservice settings.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/canadian-beef-foodservice-cuts-purchasing-guide/565227/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/canadian-beef-foodservice-cuts-purchasing-guide/565227.png","ImageObject",442,249,{"name":88,"@type":89},"Aria","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-30","2026-10-12",true,{"@type":98,"interactionType":99,"userInteractionCount":8},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What do the numbers beneath the beef cuts represent?","Question",{"text":108,"@type":109},"The numbers represent the North American Meat Processors Association (NAMP) and the Canadian Meat Council (CMC) standardized purchasing codes for each specific beef cut.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"What is the purpose of this guide for foodservice operators?",{"text":113,"@type":109},"It provides a standardized list of popular beef cuts and their corresponding cooking methods, helping professionals select the correct cuts for roasting, stewing, and sautéing.",{"name":115,"@type":106,"acceptedAnswer":116},"Are these beef cuts specific to the Canadian market?",{"text":117,"@type":109},"Yes, the document is specifically tailored for the Canadian beef foodservice industry, focusing on popular cuts and regional purchasing standards.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},565227,1792095972,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":8,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":9,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":4},2336464648322,"https://ap-avatar.wpscdn.com/avatar/2200025388227c56fec?_k=1778556882303663488","Canadian BeefFoodserviceutS  \nSHANK|BRISKET  \nOASTIN  \nNo matter how youslceit,bef is a staple on menus across Canada.Aboveyoull fnd a list of the most popular cuts found in foodservice with icons indicatingthe best methodsforcoking them.The cuts are listed from the basic sub-primal through to the portion cut options used at foodservice.The numbers in smallpin are the North American Meat Processors sociation (NAMP)and the Canadian Meat Counci (CMC)purchasing codefor that cu.  \nSTEWING  \nSAUTEING  \n         OT ROASTIN         \nVARIETY MEATS","cbCaitIWsoEVJPpa","https://ap.wps.com/l/cbCaitIWsoEVJPpa","pdf",1131961,"English","# Canadian Beef Foodservice Cuts\n## Culinary Preparation Methods\n## Standardized Purchasing Codes","[{\"question\":\"What do the numbers beneath the beef cuts represent?\",\"answer\":\"The numbers represent the North American Meat Processors Association (NAMP) and the Canadian Meat Council (CMC) standardized purchasing codes for each specific beef cut.\"},{\"question\":\"What is the purpose of this guide for foodservice operators?\",\"answer\":\"It provides a standardized list of popular beef cuts and their corresponding cooking methods, helping professionals select the correct cuts for roasting, stewing, and sautéing.\"},{\"question\":\"Are these beef cuts specific to the Canadian market?\",\"answer\":\"Yes, the document is specifically tailored for the Canadian beef foodservice industry, focusing on popular cuts and regional purchasing standards.\"}]","Canadian Beef Foodservice Cuts - Purchasing Guide | PDF",1791849212]