Armbone Shin is prepared from a Forequarter by the removal of the humerus bone with the M. biceps brachii attached. The ulna and radius are removed.

Point Requiring Specification:

• Removal of the humerus bone tuberosity.

ITEM NO.
1685

Back Ribs are prepared from the Ribs Prepared (item 1601) (Chine and feather bone removed) by fleecing (sheet boning) and removing the ribs in one piece.

Point Requiring Specification:

• Rib number required.

ITEM NO.
1697

Brisket is prepared from a 13 rib Forequarter (item 1063) by a straight cut which commences at the junction of the 1st rib and 1st sternal segment to the reflection of the diaphragm at the 11th rib and continuing to the 13th rib.

Points Requiring Specification:

• Rib number required.
• Diaphragm removed.
• Specify parallel cutting line and Brisket removal point.

ITEM NO.
1640 10R
1641 11R
1642 12R
1643 13R

The Brisket Point (sternum) and associated muscles is removed from a Brisket (item 1643) by a cut commencing at the 1st sternal segment cutting through and along the costal cartilage to and including the cartilage at the 7th rib. The sternum is removed with associated muscle attached. (Major muscles M. pectoralis superficialis, M. pectoralis profundus, M. rectus thoracis).

Point Requiring Specification:

• Remove the M. transversus thoracis muscle.

ITEM NO.
1674

Brisket Rib Plate is prepared from a 13 rib Brisket (item 1643). The sternum and associated muscles are removed by a cut commencing at the 1st sternal segment cutting through the costal cartilage to and including the cartilage at the 7th rib removing the sternum and associated attached muscle. A cut is made following the ventral contour of the rib cartilage from the 7th rib to the 13th rib of the Forequarter removing the boneless ventral portion of the navel (M. transversus abdominis) and associated muscles. The Brisket Rib Plate can consist of the following optional rib numbers: (4th to 13th rib – 1st to 10th rib inclusive).

Points Requiring Specification:

• Specify rib numbers and rib location.
• Length of rib from dorsal cutting line.
• Diaphragm removed.

ITEM NO.
1673

Option A

Butt is prepared from a Hindquarter by a cut commencing at the subiliac lymph node passing just cranial of the hip joint to the ischiatic lymph node.

Points Requiring Specification:

• Remove the superficial inguinal and subiliac lymph node.
• Removal of the portion of aitch bone and overlying fibrous tissue.

ITEM NO.
1500

Option B

The Butt is prepared from a Hindquarter by a straight cut at the cranial end beginning at the junction of the last sacral and first coccygeal vertebrae, exposing the ball of the femur without severing the protuberance. No more than two vertebrae shall remain on the Butt.

Points Requiring Specification:

• Remove the superficial inguinal and subiliac lymph node.
• Removal of the portion of aitch bone and overlying fibrous tissue.

ITEM NO.
1503

Option C

Butt Shank Off is prepared from a Butt (item 1500) by the removal of the tibia (at the stifle joint), the tarsal bone (excluding the calcaneal tuber) and the extensor group of muscles along the seam, leaving the heel muscle (M. gastrocnemius), archilles tendon and flexor group of muscles in situ.

Point Requiring Specification:

• Remove the superficial inguinal and subiliac lymph node.

ITEM NO.
1510

Butt and Rump is prepared from a Hindquarter with the removal of the Tenderloin in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium. The Loin is removed by a cut at the junction of the lumbar and sacral vertebrae at a point cranial to the tuber coxae to the ventral portion of the Flank.

ITEM NO.
1502

Option D

Butt Square Cut is prepared from a Butt (item 1500) by a straight cut through the stifle joint, parallel to the base, removing the tibia, tarsal bones and surrounding meat.

ITEM NO.
1520

Chuck Square Cut is prepared from a Forequarter after the removal of the Brisket and Ribs Prepared. Neck is removed from the Forequarter by a straight cut parallel and cranial to the 1st rib and through the junction of the 7th cervical and 1st thoracic vertebra. The Chuck Square Cut to consist of 4 to 6 ribs and the ventral cutting line is 75mm from the eye muscle (M. longissimus dorsi) and parallel to the vertebral column to the 1st rib. The fat deposit located at the dorsal edge is removed along with loose muscle tissue.

Points Requiring Specification:

• Rib number required.
• Distance from eye muscle.
• M. subscapularis muscle removed.
• Ligamentum nuchae removed.

ITEM NO.
1615 5R
1616 4R
1617 6R

Chuck Rib Meat is prepared from a Chuck after the removal of the Brisket and Chuck Roll. The Chuck Rib Meat is wedge shaped retaining the ribs, intercostal muscles and the dorsal portion of the M.serratus ventralis.

Points Requiring Specification:

• Specify the ventral cutting line.
• Rib number required.

ITEM NO.
1696

Chuck Short Ribs is derived from a Chuck and comprises of the ribs, intercostal muscles and the major portion of the M. serratus ventralis. The portion of the Short Ribs is determined by the required number of ribs as agreed between buyer and seller.

Points Requiring Specification:

• Rib number required.
• Variation of the dorsal and ventral cutting line as specified.

ITEM NO.
1631

Forequarter is prepared from a Carcase Side by the separation of the Forequarter and Hindquarter by a cut along the specified rib and at right angles to the vertebral column through to the ventral portion of the Flank.

Points Requiring Specification:

• Rib number required.
• Diaphragm retained.

ITEM NO.
1060 10R
1061 11R
1062 12R
1063 13R
1064 6R
1065 5R
1066 7R
1067 9R
1068 8R

Hindquarter is prepared from a Carcase Side by the separation of the Hindquarter and Forequarter by a cut along the specified rib, at right angles to the vertebral column through to the ventral portion of the Flank.

Points Requiring Specification:

• Rib number required.
• Diaphragm removed.

ITEM NO.
1010 3R
1011 0R
1012 1R
1013 2R
1014 7R
1015 8R
1016 4R
1017 6R
1018 9R
1019 10R

Neck is removed from the Forequarter by a straight cut parallel and cranial to the 1st rib and through the junction of the 7th cervical and 1st thoracic vertebra.

Point Requiring Specification:

• Ligamentum nuchae removed.

ITEM NO.
1630

Pistola Hindquarter is prepared from a Hindquarter by the removal of the Thin Flank, lateral portion ribs and portion of the Navel End Brisket. A cut is made commencing at the superficial inguinal lymph node separating the M. rectus abdominis and following the contour of the hip, running parallel to the bodies of the vertebrae approximately 75mm from the eye muscle (M. longissimus dorsi) to the specified rib.

Points Requiring Specification:

• Rib number required.
• Diaphragm removed.
• Distance from eye muscle.

ITEM NO.
1020 8R
1021 1R
1022 2R
1023 3R
1024 4R
1025 5R
1026 6R
1027 7R
1028 9R
1029 10R

PLATE RIBS  –   1671

Plate Ribs are the intercostal muscles and rib bones prepared from a bone in Brisket. Portions of the deckle may be retained as attachments to the bones.

Point Requiring Specification:

• Specify the minimum width, length and number of ribs.

ITEM NO.
1671

Ribs Prepared is prepared from a Forequarter after the removal of the Brisket (item 1643) and Chuck Square Cut. Short Ribs portion is removed at a distance of 75mm from the M. longissimus dorsi at the loin (caudal) end, parallel with the vertebral column to the specified rib. The body of the vertebrae (chine) is removed exposing the lean meat but leaving the spinous processes (feather bones) attached.

Points Requiring Specification:

• Rib number required.
• Spinous processes removed.
• Tip of scapular and associated cartilage removed.
• Distance from eye muscle.
• Cap muscle removed (M. trapezius).
• Ligamentum nuchae removed.

ITEM NO.
1600 5R
1601 6R
1602 7R
1603 8R
1604 9R
1605 4R

Rump and Loin is prepared from a Hindquarter by a straight cut commencing at the subiliac lymph node passing just cranial of the hip joint to the ischiatic lymph node. The Thin Flank is removed at a point cranial to the tuber coxae and approximately 75mm from eye muscle (M. longissimus dorsi) and running parallel to the body of the vertebrae to the specified rib.

Points Requiring Specification:

• Rib number required.
• Distance from eye muscle.
• Diaphragm removed.

ITEM NO.
1539 4-6R
1540 3R
1541 0R
1542 1R
1543 2R

Shin-Shank is prepared from either Forequarter/Hindquarter legs (extensor/flexor group of muscles). The fore leg is removed by a cut following the Brisket removal line from the Forequarter through the M. triceps and M. biceps brachii and distal end to the humerus to include the radius/ulna and associated muscles. The Hindquarter leg is removed by a cut through the stifle joint removing the tibia/tarsal bones including the surrounding flexor/extensor muscle groups.

Points Requiring Specification:

• Forequarter or Hindquarter.
• Removal of Forequarter elbow (olecranon) and carpus joint at meat level.
• Removal of Hindquarter tarsus and stifle joints at meat level.

ITEM NO.
1682 / 1683

Short Loin is prepared from a Hindquarter by a straight cut at the junction of the lumbar and sacral vertebrae to a point cranial to the tuber coxae to the ventral portion of the Flank. The Thin Flank is removed at a point cranial to the tuber coxae and approximately 50mm to 75mm from eye muscle (M. longissimus dorsi) and running parallel to the body of the vertebrae to the specified rib.

Points Requiring Specification:

• Rib number required.
• Distance from eye muscle.
• Diaphragm retained.

ITEM NO.
1550 3R
1551 0R
1552 1R
1553 2R

Short Ribs are prepared from a Forequarter after the removal of the Brisket (item 1643)/Ribs Prepared/Chuck Square Cut. The cutting line is approximately 75mm from the eye of meat (M. longissimus dorsi) and parallel to the vertebral column. The M. cutaneus trunci is removed.

Points Requiring Specification:

• Specify rib numbers and rib location.
• M. cutaneus trunci retained.
• M. latissimus dorsi muscle removed.
• Fat cover removed.
• Diaphragm removed.
• Specify sliced portion size requirements.

ITEM NO.
1686 1R
1687 2R
1688 3R
1689 4R
1690 5R
1691 6R
1692 7R
1693 8R
1694 9R

Carcase is split into Sides down the length dividing the spinal column. Carcase trim must comply with all government hygiene regulations that passes a carcase fit for human consumption and with the Australian meat industry agreed minimum trim requirements.

For further details of the minimum trim standard definition for beef carcase see Standard Carcase Trim Requirements or visit the AUS-MEAT web site.

Point Requiring Specification:

• Variations to minimum trim standard definition (buyer/seller agreed variation).

ITEM NO.
1000

Spare Ribs are prepared from a Forequarter and consist of rib bones and intercostal muscles. Spare Ribs can be derived from any portion of the rib cage.

Points Requiring Specification:

• Specify rib number and rib location.
• Specify size of rib portion.

ITEM NO.
1695