This item is prepared from Item No. 412C. The tenderloin and all bones and cartilages shall be excluded. On the blade end, the longissimus shall be approximately equal to or larger than the spinalis dorsi and the rhomboideus shall not be present. The sirloin is eliminated anterior to the hip bone cartilage and shall expose…
This item is as described in Item No. 412. In addition the tenderloin and the protruding edge of the chine bone and most of the spinal groove shall be removed and excluded. The longissimus shall not be scored. See Item 412 for purchaser belly removal options.
This item is prepared from Item No. 410. The blade and the sirloin portions are excluded by straight cuts made approximately perpendicular to the split surface of the backbone and the length of the loin. The sirloin is removed anterior to the hip bone and associated cartilage exposing the gluteus medius. The blade portion shall…
This item is prepared from Item No. 412. The tenderloin and all bones and cartilages shall be excluded. On the blade end, the longissimus shall be at least twice as large as the spinalis dorsi. The sirloin is eliminated anterior to the hip bone cartilage and shall expose the gluteus medius. The belly shall be…
This item is as described in Item No. 412. In addition the tenderloin and the protruding edge of the chine bone and most of the spinal groove shall be removed and excluded. The longissimus shall not be scored. See Item 412 for purchaser belly removal options.
This item is prepared from Item No. 410. The blade and the sirloin portions are eliminated by straight cuts made approximately perpendicular to the split surface of the backbone and the length of the loin. The sirloin is removed anterior to the hip bone and associated cartilage exposing the gluteus medius. The blade portion shall…
The loin is as described in Item No. 410, except the blade bone, associated cartilage and associated overlying lean and fat shall be removed. On the shoulder end, the longissimus shall be equal to or larger than the combined areas of the splenius and semispinalis capitis.
The loin is that portion of the side remaining after removal of the shoulder, leg, belly and fat back, leaving a portion of the blade bone, its overlying lean and fat. There shall be not less than two sacral, but no caudal vertebrae left remaining on the loin. The shoulder and leg shall be separated…
This item is as described in Item No. 409, except the fat back shall be excluded by a straight cut no more than 0.5 inch (13 mm) dorsal to the outermost curvature of the scribe line. The fat and teat line on the ventral edge shall be eliminated by a straight cut immediately ventral to…
This item is as described in Item No. 409, except the rib bones are excluded by individually removing them leaving the intercostal meat (rib fingers), costal cartilages, sternum and transversus abdominis muscle intact. The purchaser may specify that skin may remain and that the costal cartilages and/or sternum be excluded.
