Abomasum is the true stomach located between the Omasum (bible) and the duodenum. It is separated from the duodenum by the pyloric valve, a strong muscular sphincter.

Point Requiring Specification:

• Specify cooked or cooked and bleached.

ITEM NO.
6499A

Beef Bone is prepared from a bovine carcase and will comprise various portions of the body skeletal. Descriptions may include reference to general area of the carcase where the bone is situated e.g.: Leg, pelvic, back, knee cap, alternatively the name of the bone may be used e.g. Femur, Tibia, Aitch, Patella, Cervical Vertebrae.

Points Requiring Specification:

• Specific bones required.
• Amount of meat residue retained.

Extended descriptions can be applied e.g., Knee Cap and Sinew, Bones with Meat.

ITEM NO.
6499E

Body Fat is derived from a Bovine carcase, and is prepared by removing the fat overlying specific regions of the body. Body fat is predominantly subcutaneous or selvedge fat but can include intramuscular fat. Dingo bait, kidney, sinew, membrane and portions of meat are not included.

Point Requiring Specification:

• Specify the body region requirements.

ITEM NO.
6221

A Brain is removed from the skull and the dura mater (outer skin) but is left in the membrane and consists of the cerebrum (two large cerebral hemispheres) the cerebellum and small portion of the spinal cord.

Brain Skinned – item 6130 by removal of the fine membrane.

Point Requiring Specification:

• Degree of detachment of cerebral hemisphere or cerebellum permitted.

ITEM NO.
6120

Cheek – Papillae Off is prepared by the removal of the lips (mucous membrane of the mouth) from the conical papillae. Excessive fat is removed.

Points Requiring Specification:

• M. pterygoideus removed.
• Parotid lymph node removed.
• Parotid salivary gland removed.

ITEM NO.
6060

Cheek – Papillae On consists to the muscles external to the upper jaws, together with the mucous membrane of the mouth containing the large pointed conical papillae. The muscle lying inside the lower jaw is retained.

Points Requiring Specification:

• M. pterygoideus removed.
• Parotid lymph node removed.
• Parotid salivary gland removed.
• Lower jaw muscle removed.

ITEM NO.
6050

Diaphragm Membrane is the fascia with pleura and peritoneal covering. Membrane may contain small amounts of muscular pillars and associated fat.

Point Requiring Specification:

• Specify if the fleshy rim of the diaphragm is removed.

ITEM NO.
6270

Beef Feet are prepared from a bovine animal comprising of the metacarpus (front leg), metatarsus (hind leg) and phalanges.

Approved processes combining hot washing, steam rinsing, acetic acid rinse and bleaching can be used to prepare the feet to an edible standard.

Point Requiring Specification:

• Fore or Hind feet.

ITEM NO.
6499M

Head Meat consists of any meat removed from the skull or lower jaw with the exception of the cheek papillae.

ITEM NO.
6240

Heart is removed from the pericardium and the arteries, veins and fat cap is trimmed from the base of the heart.

Points Requiring Specification:

• Specify fat cover requirements.
• Auricles removed.
• Ossa Cordis bone removed.
• Specify alternative preparation: split or split and trimmed.

ITEM NO.
6100

Kidney is prepared by the removal of blood vessels and ureter at their point of entry. The Kidney capsule is removed and the fat in the renal hilus is partially removed.

ITEM NO.
6090

Large Intestine comprises of three portions:

• The caecum begins with a blind end and is often referred to as the “blind gut”.
• The colon is arranged in a double elliptical coil between the layers of the mesentery.
• The rectum extends from the start of the pelvic channel to the anus.

Points Requiring Specification:

• Specify amount of fat retained.
• Mucous membrane removed.
• Length of intestine.

ITEM NO.
6497

Ligamentum Nuchau is a large portion of the supraspinous ligament which extends along the vertebral column, being particularly evident in the neck and the thoracic region.

Points Requiring Specification:

• Specify whole piece or individual sections.
• Specify level of attached meat portions.

ITEM NO.
6273

Lips are derived from the Cheek Papillae On (item 6050) and are the portion of the cheek exhibiting the conical papillae.

Points Requiring Specification:

• Inner lip removed.
• Mucous membrane removed.

ITEM NO.
6260

Liver is prepared from the hepatic lymph nodes incised and attached. Fat, blood vessels and connective tissue attached to the liver are removed.

Points Requiring Specification:

• Skinned.
• Veins removed.

ITEM NO.
6080

Lungs are prepared by the removal of the trachea.

ITEM NO.
6210

Membrane is the sheath of connective tissue that forms an envelop for muscles or organs. Types of membrane located within the muscular system.

Outer this serous membrane (perimysium) stripped from the muscle surface (e.g. Flank Steak, Tenderloin).

Thick fascia membrane is silver fascia lining covering muscles groups. (e.g. Striploin, Silverside).

Other membrane is Peritoneum and Pleura.

Points Requiring Specification:

• Specification details to be derived from individual muscle or muscle group.
• Linea alba to be included.

ITEM NO.
6272

Neck Bone consists of the 7 cervical vertebrae. The muscular portion along the lateral side is removed. The neck can be further processed by whizard trimming to remove meat portions after the boning process.

Points Requiring Specification:

• Specify the residual meat to be retained.
• Vertebrae jointed or portioned.

ITEM NO.
6222

Omasum is the solid spherical part of the stomach containing numerous thin muscular folds or “leaves” covered by homy papillae. Omasum is commonly known as the 3rd stomach located between the Abomasum and the Reticulum and covered by a lesser caul fat.

Points Requiring Specification:

• Scalded.
• Scalded and bleached.
• Cleaning process is to be specified.

ITEM NO.
6150A

Rumen Pillars (Mountain Chain) are derived from Tripe Raw Un-scalded (item 6140). Rumen Pillars are removed from the Tripe in one piece with external fat deposits removed.

ITEM NO.
6141

Small Intestine is the tube which connects the stomach with the large intestine. It begins at the pylorus and ends by projecting into the caecum to form the (ileo-caecal valve). The intestine comprises of three sections – duodenum, jujenum and ileum.

Points Requiring Specification:

• Specify amount of fat retained.
• Mucous membrane removed.
• Length of intestine.

ITEM NO.
6496

The spleen is prepared by the removal of the splenic blood vessels.

ITEM NO.
6190

The Tail is removed from the Carcase at the sacrococcygeal junction and the fat is trimmed to 6mm. The last two or three tail joints (vertebrae) are removed to a minimum tail length and thickness as agreed between buyer and seller.

Points Requiring Specification:

• Specify fat cover measurement.
• Specify method of preparation, partly jointed and folded, tail jointed.
• Tail length and measurement as specified.

ITEM NO.
6070

Tendons consist of the superficial and deep flexor tendons and surrounding fibrous tissue of the Fore and Hind feet. Tendons can be prepared and described as a specific portion of the skeletal structure e.g. Achilles tendon, Flexor tendons.

Point Requiring Specification:

• Attached small muscle portions are retained or removed.

ITEM NO.
6200

Testes are prepared by the removal of the epididymis, which is attached to the caudal border.

Point Requiring Specification:

• Specify if the capsule is removed.

ITEM NO.
6180

Thymus Gland (sweetbread or throat bread) is derived from young animals and is pale and lobulated. The glands are situated in the neck region, on either side of the trachea. The Thymus Gland is trimmed of surrounding fat and connective tissue.

ITEM NO.
6110

Tongue Long Cut consists of the tongue blade with the hyoid bones (less the stylohyoid). The larynx, three tracheal rings, lymph nodes, salivary glands, fat and associated fat on the lateral and ventral surface of the tongue must be trimmed to a depth of approximately 12 mm.

Point Requiring Specification:

• Removal of lymph nodes and salivary glands.

ITEM NO.
6000

Tongue – Short Cut derived from a Tongue – Long Cut (item 6000) by the removal of the larynx (tip of the epiglottis to remain attached) and the tongue root is removed directly below the hyoid bones, and the membrane between the epiglottis and the tongue (glosso-epiglottic fold) is retained undamaged. Salivary glands are removed.

Point Requiring Specification:

• Removal of lymph nodes and salivary glands.

ITEM NO.
6010

Derived from a Tongue Short Cut – Special Trim (Item 6020). – the hyoid bone, sublingual salivary glands and M. mylohyoideus of the tongue blade is removed.

ITEM NO.
6030

Derived from a Tongue Short Cut – Special Trim (Item 6020) – the hyoid bone is removed.

ITEM NO.
6025

Derived from a Tongue Long Cut (item 6000) and consists of the soft tissue surrounding the throat organs.

Point Requiring Specification:

• Tongue fillets removed.

ITEM NO.
6040

Tongue Root Fillet are derived from the Tongue Root (item 6040) by removing the muscles from each side of the root.

ITEM NO.
6045

Derived from a Tongue – Short Cut (Item 6010) and prepared by the removal of fat from the ventral surface of the tongue and the tip of the epiglottis as specified between buyer and seller.

ITEM NO.
6020

Honeycomb (reticulum) is derived from Tripe – Scalded (item 6150).

Points Requiring Specification:

• Cooked or cooked and bleached.
• Split open or retained in natural shape.

ITEM NO.
6152

Tripe consists of the paunch (rumen) and the Honeycomb (reticulum).Tripe is prepared in a manner as to avoid cutting of the Rumen Pillars. The Tripe is rinsed clean of any paunch content leaving the brown/black mucous membrane intact. The external surface is trimmed of fat deposits.

Points Requiring Specification:

• Reticulum removed.
• Reticulum portion only retained.

ITEM NO.
6140

Tripe Scalded is prepared from Raw Tripe (item 6140) and the mucous membrane is removed by scalding with hot water.

Points Requiring Specification:

• Reticulum removed.
• Reticulum portion only retained.

ITEM NO.
6150

Tripe Pieces are the remaining portions of Tripe after the removal of the Pillars and Honeycomb.

ITEM NO.
6151

Tripe Pieces are the remaining portions of Tripe scalded after the removal of the Pillars and Honeycomb.

ITEM NO.
6153

Weasand Meat is the muscular (tunica muscularis) and the mucosal portions of the oesophagus.

Point Requiring Specification:

• Specify if the mucosa is removed.

ITEM NO.
6280