Leg Cuts
Leg Cuts are prepared from a boneless Leg and separated into four individual primals along the natural seams and trimmed to the specified item number: – Outside. – Knuckle. – Inside. – Rump
Leg – Chump on and Shank off
Boneless Leg, Chump On and Shank Off is prepared from a Bone-in Leg, Chump On and Shank Off by the removal of bones, cartilage, tendons, ligaments and lymph nodes. Points requiring specification: · Weight range. · Fat score.
Square Cut Shoulder
Boneless Square Cut Shoulder is prepared from a Bone-In Square Cut Shoulder by the removal of bones, cartilages, lymph glands and visible sinews and ligaments
Forequarter
Prepared from a Bone-In Forequarter by the removal of bones, cartilages, lymph nodes and visible ligaments and sinews.. Points requiring specification: · Caudal limit of the Forequarter. · Intercostals removed. · Diaphragm removed. · Fat score.
Side
Prepared from a Carcase by the removal of all bones, cartilage, lymph nodes and all visible ligaments and sinews. Points requiring specification: · Tenderloin removed. · Intercostals removed. · Diaphragm removed. · Fat score
Foreshank
Hindshank is prepared from a Hindquarter and consists of the tibia, tarsus and calcaneal tuber bones and their associated muscles.
Hindshank
Foreshank is prepared from a Forequarter and consists of the radius, ulna, carpus and distal portion of the humerus bones and their associated muscles.
Neck
Neck is a bone-in cut composed by the cervical vertebrae and the muscles surrounding them. Point requiring specification: · Number of vertebrae.
Breast and Flap
Breast & Flap is prepared from a Side by a straight cut starting at the junction of the 1st rib and the sternum which goes caudal passing by the reflection of the diaphragm in the 11th rib.
Rib Plate, Breast and Flank
Includes the hole bone-in Rib Plate, Breast and Flank, separated from the back bone at a pre-established distance from the eye muscle. Points requiring specification: · Number of ribs. · Cut distance from the eye muscle