News

July 02, 2010

According to a notice issued Thursday (July 1) by FSIS, the current Russia beef certificate may be used until the new certificates are available. There is a delay in the availability of Russia pork certificates, but they will be ready for distribution on July 2. Exporters should check with their inspector to be sure an order has been placed for new certificates.

More

June 25, 2010

Both FSIS and Russia’s Veterinary and Phytosanitary Surveillance Service (VPSS) consider July 1, 2010, to be the issuance date, rather than a port arrival date, for the new certificate. Therefore, beginning July 1, the new certificate must be issued for all pork shipments to Russia.

More

June 25, 2010

Effective June 22, Russia has suspended imports of beef variety meat from Brazil. The suspension does not appear to be region or plant-specific, covering all beef variety meat from Brazil.

More

Beef

	Round, Top (inside), Untrimmed. Separated from the knuckle and bottom round, the top round is the inside portion of the round primal, with all bones, cartilages and exposed lymph glands removed.
	Round, Knuckle, Peeled. Also called the tip, sirloin tip or round tip, is a lean cut. It is fabricated from the #158 Round, Primal. It is a solid-muscle that has had the small "cap" muscle and all remaining outer fat removed.
	Chuck, Shoulder Clod. The shoulder clod, top blade, also known as the flat iron, is generated from the uppermost portion of the shoulder clod. The top blade shoulder clod is the muscle that lies on top of the blade bone.
	Liver Livers will generally have all ducts, blood vessels, lymph nodes and connective tissues trimmed even with the surface of the organ.
	Heart, Trimmed. The heart is a large muscular organ found in the thorax region. Hearts may be purchased with the cap present or absent. Cap-on hearts are surrounded by semi-hard white colored fat. Cap-off hearts will be trimmed of visible fat and have the cap meat and bone removed.