A standard for semi-finished pieces of meat is being introduced in Russia

In accordance with GOST, steaks, roast beef, rump steaks and other delicious semi-finished beef products will be produced. The standard determines the classification of the product entering trade: large- and small-piece, meat-and-bone and boneless, chilled and frozen, etc. 

Products are divided into categories A and B based on muscle tissue content: at least 80% and 60%, respectively. Otherwise, there will be no place for it on the counter. According to GOST, products must smell like fresh beef, without any foreign impurities indicating the presence of fragrances and flavorings. The color shades of muscle tissue and fat layers are regulated.

The most important division is between high-quality and beef . Only from MEAT of the first category can you make “Loin on the bone” and “Roast beef on the bone”, and from the second category you can make “Russian Sirloin on the bone” and “Russian Roast beef on the bone”, “Steak for two”, “Special steak”, “ BBQ steak" or "T-bone steak". The names of more or less high-quality semi-finished products listed in the standard are widely used in cooking and HoReCa.

GOST 34982-2023 will come into force on the territory of the Russian Federation from January 1, 2024.

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