Bone In

Bone-in Foreshank, tipped (5030)

Foreshank is prepared from a forequarter and consists of the radius, ulna carpus and disatal portion of the humerus bones and associated muscles. The foreshank is removed from the forequarter by a cut following the breast and flap distal end of the humerus bone cutting line.

Bone-in Foreshank, untipped (5030)

Foreshank is prepared from a forequarter and consists of the radius, ulna carpus and disatal portion of the humerus bones and associated muscles. The foreshank is removed from the forequarter by a cut following the breast and flap distal end of the humerus bone cutting line.

Breast and Flap (5010)

A standard breast is derived from the production of a standard square cut shoulder with a cut starting at the junction of the first rib and sternum, parallel with the chine bone.

A standard flap is derived from a loin or saddle after a cut parallel to the chine bone at a specified distance from the eye muscle.

Hindshank - Tip On (5031)

A standard hindshank is prepared from a hindquater and consists of the tibia, tarsus and calcaneal tuber bones and associated muscles.
The hindshank is removed from the hindquarter by a cut through the stifle joint seperating the tibia and the femur.

Trim Instructions:

1. Shank to be tipped
2. Shank to weigh less than 450grams

Leg - Chump On Shank Tipped (4800)

A standard leg chump on is derived from a side by a straight cut through the 6th lumbar vertebra to just clear the tip of the ilium (tuber coxae) to the ventral portion of the flank.

Trim instructions:

1. Butt tenderloin remains in situ
2. Shank tipped
3. Excess fat to be trimmed and bevelled

Loin Chump Off 8/9 Rib (4860)

A standard loin chump off is derived from a loin chump on (4840) by removal of the chump.

Trim instructions:

1. Chump removed
2. Diaphragm retained
3. Kidney and channel fats removed
4. Flap removal 75mm from the eye of meat measured at the cranial end
5. Excess fat trimmed and bevelled

Loin Chump On 8/9 Rib (4840)

A standard loin chump on is derived from a bone in side by a straight cut approximately 13mm cranial to the tip of the pubic symphysis through the hip joint and by the removal of the forequater between the 4th and 5th ribs leaving a 8/9 rib loin chump on.

Trim instructions:

1. Diaphragm removed
2. Kidney and channel fats removed
3. Flap removal 75mm from the eye of meat measured at the cranial end
4. Spinal cord removed

Boneless

Boneless Backstraps (5104)

The backstrap is derived from a full side of boneless mutton by a cut across the muscle between the 4th and 7th cervical vertebrae and another between the 1st sacral and 6th lumbar vertebrae.

The backstrap is removed carefully along the natural seam. Paddywhack removed. Silver skin removed. Semispinalis muscle removed. Completely defatted. Select good uniformed sized backstraps four (4) pieces per vac-pouch. Pieces to be 14-18 cm in length and 4-6 cm in width. Pieces to be squared at both ends. Minimum weight per piece 120 grms.

Boneless Leg - Chump On (5060)

A standard leg chump on is derived from a leg chump on (Item 4800) by the removal of bones, cartilages and tendons.

Trim instruction:

1. Flank removed
2. Slash boned
3. Tidy shank end (not aggressively - only the very tip)
4. Excess fat trimmed and bevelled
5. Jet net

Boneless Leg - Chump On Shank Off (5061)

A standard leg chump on is derived from a leg chump on (Item 4800) by the removal of bones, cartilages, tendons lymph nodes.The shank is removed at the stifle joint by a cut through the heel muscles of the silverside.

Trim instruction:

1. Popliteal gland to be removed
2. Trim cod and udder plus flank
3. Seam boned (DO NOT TUNNEL BONE). Muscles to remain intact with no knife cuts.
4. The heel muscle to be removed
5. Excess fat trimmed back to 5mm (+/- 2mm)

Tenderloin - Butt Off (5082)

A standard tenderloin consists of muscles lying along the ventral surface of the lumbar vertebrae and ventro lateral surface of the ilium. The tenderlion contains one muscle: M.Psoas major.

Trim Instructions:

1. Side strap removed
2. Lymph nodes removed
3. Trimed of all fat