On June 25, 2013, the Federal Agency for Technical Regulation and Metrology approved a national standard for “High Quality Beef” (GOST R 55445–2013). The new national standard will come into force on July 1, 2014. In the standard, High Quality Beef (HQB) has been defined as: high-quality chilled beef intended for retail and use in public catering as cuts: back-on-bone cuts, back boneless cuts, loin-on-bone cuts, loin boneless cuts, lumboiliac muscle (tenderloin); top hip boneless cuts; and shoulder boneless cuts.
