Carcase

6-way Cuts (4500C)

The carcase is cut into 6 primal cuts

• 2 Legs chump on TKO
• 2 8 Rib Loin/Flap on
• 2 5-Rib Forequarter, Foreshank and Necks can be neatly scored to assist in packing.

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.

A standard loin chump off is derived from a bone in side by a straight cut approxiamately 13mm cranial to the tip of the pubic symphysis through the hip joint and by the removal of the forequarter between the 5th and 6th ribs leaving a 8 rib loin chump on.

Trim instructions:

1. Diaphragm removed
2. Kidney and channel fats removed
3. Flap to be left full
4. Spinal cord removed
5. A forequarter is prepared from a side by a straight cut between the 5th and 6th rib separating the forequarter and the hindquarter.

Trim instructions:

1. To consist of 5 ribs
2. Excess fat to be trimmed and bevelled
3. Remove sweetbread, and trim blood stained fat

Assorted Pieces (5036)

Derived from lamb carcases not suitable for normal cut production. eg ANZAC's, piece meats and damaged primal cuts. 
Can include: legs, loins, forequarter, shoulders.
Not to include necks, shanks or breast and flaps

MACL Carcase (4500)

To be derived from a standard carcase The foreshanks are strung back close to the neck to facilitate packing.

Trim instructions:

1. Retained as a standard carcase (Sides)
2. To be derived from carcases of good conformation, and not to exceed the length of the measuring guage
3. No excessive trimming allowed
4. Trim to a standard carcase, to be neck strung. Neck must be papered to prevent blood staining.

Boneless Trimmings (5272)

Trimmings are defined as those portions of boneless sheepmeat remaining after preparation on of primal cuts from a carcase or portions of a carcase. 
Trimmings shall not include any portion of head meat, internal organs, major tendons or ligaments. 
Silver skins must not be included. 
Must conform to 70cl.