Carcase

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6-way Cuts (4500C)

bone-in

The carcase is cut into 6 primal cuts 

  1. 2 Legs chump on TKO 
  2. 2 8 Rib Loin/Flap on 
  3. 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.

Trim instructions:

  1. Flank removed
  2. Butt tenderloin to remain in situ
  3. Knuckle to be removed
  4. Excess fat to be trimmed and bevelled

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

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


Standard Carcase (4500)

Standard Carcase (4500)

bone-in

Trim to a standard carcase, Carcase to be neck strung. Neck must be papered to prevent blood staining.


Boneless Mutton Trunk (5014)

Boneless Mutton Trunk (5014)

boneless

Derived from a full boneless Carcase with the Full leg, paddywhack, tenderloin and backstrap , tendons, cartilages and lymph glands removed. The side muscle of the tenderloin can be included In this pack. (badly slashed legs my be added if necessary).


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