Middle

13 Rib Rack (4916)

A 13 rib rack is prepared from a side after the removal of the oyster cut shoulder and neck and is seperated from the shortloin between the 13th rib and 1st lumbar vertibrae.

Trim instructions:

• Flap is removed from the rack parallel to the backbone, measuring 75mm from the eye muscle at the caudal end
• Diaphragm removed
• Kidney and channel fats removed
• Spinal cord removed
• To consist of 13 ribs

Breast (5000)

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.

Breast and Flap (5010)

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

Fully Denuded Rack (4938)

A standard rack is derived from a loin by a cut through the M. longissimus thoracis (eye muscle) between the 12th & 13th ribs.

Trim Instructions:

1. Rack to consist of 8/9 ribs
2. Chine and feather bones removed
3. Cap removed
4. Scapular cartilage removed
5. Ventral cutting line 40mm from the longissimus thoracis (eye of meat) at the cranial end
   Frenched back to eye muscle

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

Rack - USA Style (4938)

Derived from a rack (item 4932). The rack to consist of 8 ribs.

Trim Instructions:

• Chine and feather bones removed
• Cap muscle to be removed
• False cap to remain in situ over ribs
• Carefully removed false cap from eye muscle
• Ribs to be cut maximum 100mm from eye muscle measured at cranial end. (do not exceed 100mm) To be cut parallel with chine edge.
• Ribs to be trimmed (Frenched) 50mm to form a straight french line accross the product
• Each piece to weigh between 18-32oz each.H (min 515 grams to max 907 grams)
• Only include racks with full 8 ribs. ie no split or partially cut ribs
  Fat remaining over ribs must not exceed 5mm

Saddle - Chump Off (4910)

A standard saddle is prepared from a full carcase by a cut through the 6th lumbar vertabre to the tip of the illium continuing to the ventral portion of the flank.

Another cut is made removing the forequater between the 4th and 5th rib to the ventral portion of the breast. Saddle may consist of 8/9 ribs.

Trim instructions:

• Diaphragm removed
• Kidney fat removed
• Flap removed 25mm from eye of the meat
• Excess fat trimmed and bevelled

Shortloin (4880)

A standard shortloin is derived from the loin (item 4870) by a cut through the M. longissimus thoracis (eye muscle) between the 12th and 13th ribs.

Trim instructions:

• 0-1 rib
• Ventral cutting line measured in mm from longissimus thoracis (eye of meat) rib end of meat 75mm
• Excess fat to be trimmed and bevelled

Shortloin Pair (4882)

A standard shortloin pair is derived from a saddle (item 4910) by a cut through the M. longissimus thoracis (eye muscle) between the 12th and 13th ribs.

Trim instructions:

1. Rib bone removed
2. Flaps to remain in situ,and rolled until they meet each other at the ventral position Kidney fat removed
3. Excess fat to be trimmed and bevelled
4. Each piece to weigh between 1.3 and 1.5kgs

Standard Rack (4932)

A standard rack is derived from a loin by a cut through the M. longissimus thoracis (eye muscle) between the 12th & 13th ribs.

Trim Instructions:

1. Rack to consist of 8/9 ribs
2. Ventral cutting line 75mm from the longissimus thoracis (eye of meat) rib end
3. Spinal cord removed
4. Excess fat trimmed and bevelled

Rack Cap On, Chine & Feather Removed (4932)

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

Eye of Shortloin (5150)

Eye of shortloin is prepared from a shortloin (item 4880) by removing the eye muscle portion.

Trim Instructions:

1. Silver skin removed
2. Trimmed of all fat

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:

• Side strap removed
• Lymph nodes removed
• Trimed of all fat