Loins – Chump On is prepared from a Side by removing the Five Rib Forequarter, the Leg and the sacral vertebrae. Ribs and Flank are removed at a specified distance from the ventral edge of the eye muscle. Points requiring specification: · Number of ribs. · Cut distance from the eye muscle. · Fat cover.
Prepared from the Leg – Chump on – Shank on by the removal of the bone-in Hindshank at the stifle joint. Aitch bone is also removed. Points requiring specification: · Weight range. · Fat cover. Option: 4810 – Aitch bone retained.
Prepared from a Leg – Chump on and Shank off (item 4802) by removing the Chump through a cut starting at the last sacral vertebra and tangent to the Femur head. Points requiring specification: · Weight range. · Fat cover.
Prepared from a Side by a straight cut at the lumbo-sacral joint down to the illium. Aitch bone is removed. Points requiring specification: · Weight range. · Fat cover.
Is the cranial portion of a Carcase obtained by means of a transversal cut in the back bone at the 5th intercostal level down to a pre-established distance from the eye muscle. Two longitudinal cuts are made along both sides of the back from the precrural lymph nodes down to the 5th dorsal vertebra at…
Includes all parts of the body´s skeletal muscles and bones, extending to and including the hock and knee joint (tarsus and carpus), all the cervical vertebrae and up to three first coccygeal vertebrae. Head and limb-ends are removed. Points requiring specification: · Sex and age. · Weight range. · Kidneys retained. · Fat score. · Carcase trim.
Ribs, prepared, comes from a Rib Set by removing the bodies of the corresponding vertebrae. Points requiring specification: · Number of ribs. · Distance from the eye muscle. · Feather bones removed. · Scapular cartilage removed. · Trim standard.
Rib Set is prepared from a Forequarter by a cut between the 5th and 6th ribs. Points requiring specification: · Number of ribs. · Distance from the eye muscle. · Scapular cartilage removed. · Trim standard.
Shortloin is prepared from a Pistola Cut by the removal of the Butt and Rump. Consists of Striploin and Tenderloin. Points requiring specification: · Number of ribs. · Distance from the eye muscle. · Trim standard.
Rump and Loin is prepared from a Pistola Cut after removing the Butt. Consists in Rump, Striploin and Tenderloin. Points requiring specification: · Number of ribs. · Distance from the eye muscle. · Tenderloin removed. · Trim standard.
