Hindquarter

Hindshank - Tip On ( 5031)

Hindshank - Tip On ( 5031)

bone-in

A standard hindshank is prepared from a hindquarter 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 separating the tibia and the femur.

Trim Instructions:

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

Leg - Chump Off Shank Off (4830)

Leg - Chump Off Shank Off (4830)

bone-in

A standard C-S- leg is derived from a chump off leg (Item 4820) by the removal of the shank(Tibia) at the stifle joint.

Trim instructions:

  1. Excess fat removed and bevelled

Leg - Chump On Aitch Bone Removed Shank Tipped (4801)

Leg - Chump On Aitch Bone Removed Shank Tipped (4801)

bone-in

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. Flank removed
  2. Coccygeal bones removed
  3. Sacrum removed
  4. Butt tenderloin removal is optional
  5. Aitch bone removed
  6. Shank tipped
  7. Excess fat to be trimmed and bevelled

Leg - Chump Off (4820)

Leg - Chump Off (4820)

bone-in

Derived from good quality Crossbred Lambs
Leg - chump off is derived from a leg chump on by removal of the chump by a cut approx 12 mm from the acetabulum at right angles accross the primal.

Trim Instructions:

  1. Shank (Tibia) to be removed at the caudal end, just clearing the Flexor Group of Muscles
    Excess fat trimmed and bevelled
  2. Max weight per piece 2.2kgs

no image provided

Leg - Chump on Patella Bone in (4804)

bone-in

A standard leg patella bone 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. Tunnel boned
  3. Tidy shank end (not aggressively - only the very tip)
  4. Excess fat trimmed and bevelled to max of 5mm over the chump
  5. Patella bone remains attached at the stifle joint

Leg - Chump On Shank Off (4810)

Leg - Chump On Shank Off (4810)

bone-in

 Leg- chump off is derived from a leg chump on by removal of the chump by a cut approx 12 mm from the acetabulum at right angles accross the primal.

Trim Instructions:

  1. Shank tipped
  2. Excess fat trimmed and bevelled

Leg - Chump On Shank Tipped (4800)

Leg - Chump On Shank Tipped (4800)

bone-in

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

Chump (5030)

Chump (5030)

boneless

A boneless chump is prepared from a boneless leg (item 5060) and removed by a straight cut approximately 12mm from the hip joint (acetabulum) and at right angle accross the primal. A portion of the tail is removed.

Trim Instruction:

  1. Cap muscle and all subcutaneous fat are further removed

Leg - Chump On (5060)

Leg - Chump On (5060)

boneless

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

Leg - Chump On Shank Off (5061)

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)

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