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
Square Cut Shoulder
Square Cut Shoulder is prepared from a Forequarter by removing the Neck between the 3rd and 4th cervical vertebrae. The Breast and Foreshank are removed by a parallel cut to the backbone commencing at the junction of the 1st rib and 1st sternal segment continuing to the caudal cutting line at the specified rib. Point requiring specification: · Number of ribs.
Shoulder Oyster Cut
Shoulder Oyster Cut is prepared from a Forequarter and consists of the scapular, humerus and foreshank bones together with their associated muscles. A cut is made following the natural seams between the overlying and underlying muscles and the rib plate, eaving the undercut (M. subscapularis) attached.
Forequarter
Prepared from a Side by a straight cut through the back bone and Rib Plate along the 5th intercostal space, separating the Fore and Hindquarter. Points requiring specification: · Number of ribs. · Fat trim.
Rack, Frenched
Rack (Frenched) is prepared from a Rack. The feather bones and chine are removed. The ribs are cut parallel to the chine edge at a pre-established distance from the eye muscle. The cap muscle could be retained in situ. Points requiring specification: · Number of ribs. · Rib length. · Distance of the intercostal´s removal. · Cap muscle retained.