Breast & Flap are the remaining portions of a Side after the preparation of major primals. The Breast is removed after preparing a Square Cut Shoulder using the standard cutting line which commences at the 1st rib/sternal segment. The Standard Flap dorsal cutting line is a continuation of the Breast cutting line up through the ribs parallel with the backbone through the Flank to the superficial inguinal lymph node. Variations can be made by extending the dorsal cutting line where tail lengths of Loin/Rack/Short Loin have been specified. This extension increases the size of the Flap and Flank.

Note: Any production that has portions of Breast or Flap which have been prepared less than the standard cutting line (as described above) can only be described as Breast and Flap Pieces (item 5009).

ITEM NO.
5010

Small residual rib pieces removed from Loin/Rack/Short Loin can only be included.

ITEM NO.
5009

Includes all parts of the body skeletal musculature and bone, extending to and including the hock joint (tarsus) and knee joint (carpus), all cervical vertebrae and up to five coccygeal vertebrae.

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.

Point Requiring Specification:

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

ITEM NO.
4500 LAMB
4600 MUTTON
4620 HOGGET
4621 RAM

Carcase Pieces are derived from a full Carcase and include all pieces as specified.

All primal cuts must be retained with the possible exception of the Tenderloin.

Points Requiring Specification:

• Carcase cut into more than 2 (two) pieces will be described as: Carcase Pieces.
• Carcase cut into 6 pieces are described as: Carcase Pieces 6 way cut.

A – LEG
B – LOIN
C – FOREQUARTER

ITEM NO.
4500 LAMB
4600 MUTTON
4621 RAM

Alternative Description: SIRLOIN

Chump – Bone in is prepared from a bone in Leg – Chump On (item 4800). The Chump is removed by a cut at right angles across the Leg at a specified measured distance from the acetabulum. Butt Tenderloin retained.

Points Requiring Specification:

• Flank removed.
• Butt Tenderloin removed.

ITEM NO.
4790

Flap is prepared from a Breast and Flap (item 5010) by a straight cut between the 5th and 6th ribs and consisting of the remaining caudal portion and abdominal muscles.

Points Requiring Specification:

• Diaphragm removed
• Breast and Flap retained in 1 piece
• Extension of the dorsal cutting line

ITEM NO.
5011

Forequarter is prepared from a Side by a cut along the contour of the specified rib to the ventral edge and at right angles through the thoracic vertebrae separating the Forequarter and the Hindquarter.

Points Requiring Specification:

• Rib number required.
• Atlas bone removed.
• Carpus removed.
• Breast removed.
• Specify surface fat trim level.

ITEM NO.
4969 13R
4970 5R
4971 4R
4972 6R

Forequarter Pair is prepared from a Carcase by a cut along the contour of the specified rib and ventral to the flap cutting line retaining the Flap on the Forequarter Pair, and at right angle through the thoracic vertebrae severing the back bone.

Points Requiring Specification:

• Rib number required.
• Carpus removed.
• Length of flap retained to be specified.
• Specify surface fat trim level.

ITEM NO.
4959 3R
4960 5R
4961 4R
4962 6R

Foreshank is prepared from a Forequarter (item 4972) and consists of the radius, ulna, carpus and distal portion of the humerus bones and associated muscles. The Foreshank is removed from the Forequarter by a cut following the Breast and Flap distal end of the humerus bone cutting line. The shank is tipped at the cranial level of the shin meat on the radius.

Points Requiring Specification:

• Specify French trim (item 5029)
• Carpus retained.
• Separated by saw cut or severed joint.

Option: SHANK FRENCHED 5029 – Prepared from items 5030 and/or 5031 by frenching the leg bone to the specified length as agreed between buyer and seller.

ITEM NO.
5029
5030

Hindshank is prepared from a Leg (item 4800) and consists of the tibia, tarsus and calcaneal tuber bones and associated muscles. The Hindshank is removed from the Leg by a cut through the heel muscle of the Silverside, through the stifle joint separating the tibia and the femur. The Shank is tipped at the caudal level of the shin meat on the tibia.

Points Requiring Specification:

• Specify French trim (item 5029)
• Separated by saw cut or severed joint.
• Heel muscle removed.
• Tarsus retained.

Option: SHANK FRENCHED 5029 – Prepared from items 5030 and/or 5031 by frenching the leg bones to the specified length as agreed between buyer and seller.

ITEM NO.
5029
5031

Leg – Chump Off is prepared from a Leg – Chump On (item 4800), by the removal of the Chump by a cut at right angles across the Leg at a specified measured distance from the acetabulum. The shank is tipped at the caudal level of the Shin meat on the tibia.

Points Requiring Specification:

• Aitch bone removed.
• Tail removal point.
• Sacrum removed.
• Specify Chump cutting lines (cranial) to acetabulum.
• Specify surface fat trim level.

ITEM NO.
4820

Leg – Chump Off – Aitch Bone Removed is prepared from a Leg – Chump On – Aitch Bone Removed (item 4801) by the removal of the Chump (item 4790). The shank is tipped at the caudal level of the shin meat on the tibia.

Points Requiring Specification:

• Specify: Chump removal distance from hip joint (acetabulum).
• Specify surface fat trim level.

Option: Leg Chump Off / Shank Off – Aitch Bone Removed 4806

• Shank removed (refer item 5031)

ITEM NO.
4805

Prepared from a Leg – Chump Off (item 4820) by the removal of the Shank (item 5031).

Points Requiring Specification:

• Tail removal point.
• Sacrum removed.
• Specify: Chump cutting lines (cranial) to acetabulum.
• Patella bone removed.
• Specify surface fat trim level.

ITEM NO.
4830

Leg – Chump On is prepared from a Side and is removed by a straight cut through the 6th lumbar vertebra to a point just clear of the tip of the ilium to the ventral portion of the Flank. The lymph node gland (subiliac) and gland fats situated on the Flank are removed. The shank is tipped at the caudal level of the Shin meat on the tibia.

Points Requiring Specification:

• Flank removed.
• Tail removal point.
• Sacrum removed.
• Butt Tenderloin removed.
• Specify surface fat trim level.

ITEM NO.
4800

Leg – Chump On – Aitch Bone Removed is prepared from a Leg – Chump On (item 4800) by the removal of the aitch bone. The lymph node gland (subiliac) and gland fats situated on the Flank are removed. The shank is tipped at the caudal level of the shin meat on the tibia.

Points Requiring Specification:

• Flank removed.
• Butt Tenderloin removed.
• Specify surface fat trim level.

Option: Leg Chump on / Shank Off – Aitch Bone Removed 4802

• Shank removed (refer item 5031)

ITEM NO.
4801

Leg – Chump On – Shank Off is prepared from a Leg – Chump On (item 4800) by the removal of the Shank (tibia) at the stifle joint, and by a straight cut through the heel muscles of the Silverside. The lymph node gland (subiliac) and gland fats situated on the Flank are removed.

Points Requiring Specification:

• Flank removed.
• Tail removal point.
• Sacrum removed.
• Butt Tenderloin removed.
• Heel muscles removed.
• Specify surface fat trim level.

ITEM NO.
4810

Leg – Fillet End is prepared from a Leg – Chump Off (item 4820) by the removal of the middle portion of the Leg by a straight cut ventral to the tip of the exposed portion of the ischium bone and parallel to the Chump removal line.

Points Requiring Specification:

• Tail removal point.
• Sacrum removed.
• Specify distance of the cutting line from the ischium bone.
• Specify surface fat trim level.

ITEM NO.
4822

Leg – Shank End is prepared from a Leg – Chump Off (item 4820) by the removal of the Leg – Fillet End (item 4822) and is the remaining caudal portion of the Leg with the Shank attached. The shank is tipped at the caudal level of the Shin meat on the tibia.

Point Requiring Specification:

• Specify: distance of the cutting line from the ischium bone.

ITEM NO.
4823

Leg Pair is prepared from a Carcase by a straight cut through the 6th lumbar vertebra to clear the tip of the ilium to the ventral portion of the Flank.

Points Requiring Specification:

• Shank tipped.
• Flank removed.
• Tail removal point.
• Butt Tenderloin removed.
• Specify surface fat trim level.

ITEM NO.
4816

Alternative Description: EASY CARVE LEG

Leg Shank Bone is prepared from a Leg Chump On – Aitch Bone Removed (item 4801) by the removal of the femur bone by tunnel or seam boning. The Topside is removed along the natural seam and the Leg is evenly rolled, tied and or netted.

Points Requiring Specification:

• Chump removed.
• Flank removed.
• Shank (tibia) frenched to a specified distance.
• Specify Leg tied or netted.
• Specify surface fat trim level.
• Femur retained (ball joint of femur removed).

ITEM NO.
4821

Loin is prepared from a Side and is removed by a cut through the 6th lumbar vertebra to the tip of the ilium continuing to the ventral portion of the Flank. Another cut is made removing the Forequarter between the specified ribs and severing the dorsal edge of the thoracic vertebrae and to the ventral portion of the breast.

Points Requiring Specification:

• Rib number required.
• Diaphragm removed.
• Distance from eye muscle.
• Specify surface fat trim level.

ITEM NO.
4859 6R
4860 8R
4861 7R
4862 9R

Loin – Chump On is prepared from a Side by the removal of the Forequarter along the contour of the specified rib and by a cut at right angles severing the thoracic vertebrae. The Leg is removed by a cut parallel to the Forequarter removal line at right angles at a measured distance from the hip joint to clear the acetabulum. The Breast and Flap is removed at the specified distance from the ventral edge of the eye muscle (measured from the cranial end).

Points Requiring Specification:

• Rib number required.
• Specify the removal distance from the acetabulum.
• Diaphragm removed.
• Distance from eye muscle.
• Scapular cartilage removed.
• Specify surface fat trim level.

ITEM NO.
4840 8R

Neck is prepared from a Carcase by a cut through and between the 3rd and 4th cervical vertebrae which is the dorsal cutting line preparation for the Square Cut Shoulder (item 4992). The atlas and portion of the axis neck vertebrae may be removed to facilitate hygiene requirements.

Points Requiring Specification:

• Specify caudal cutting lines.
• Specify surface fat trim level.

ITEM NO.
5020

Rack is prepared from a Side by the removal of the Forequarter (item 4972) by a straight cut along the contour of the specified rib and by a cut at right angle through the thoracic vertebrae severing the backbone. The Breast & Flap cutting line is at a specified distance from the ventral edge of the loin eye muscle and cut parallel to the backbone measured at the cranial end. Feather and chine bone are removed.

Points Requiring Specification:

• Rib number required.
• Distance from eye muscle.
• Scapular cartilage removed.
• Diaphragm removed.
• Specify surface fat trim level.

ITEM NO.
4930 7R
4931 6R
4932 8R
4933 9R

Rack Cap Off is prepared from a Rack (item 4932) by removal of the cap muscle and scapular cartilage along the natural seam overlying the rib cage and Eye of Loin.

Points Requiring Specification:

• Rib number required.
• Distance from eye muscle.
• Diaphragm removed.
• Specify surface fat trim level.

ITEM NO.
4746 6R
4747 7R
4748 8R
4749 9R

Rack Cap Off – Frenched is prepared from a Rack Cap On – Frenched (item 4756) by removal of the cap muscle and scapular cartilage along the natural seam overlying the rib cage and Eye of Loin. The ribs are frenched trimmed.

Points Requiring Specification:

• Rib number required.
• Distance from eye muscle.
• Length of exposed rib.

Alternative Trim:

• RACK CAP OFF FULLY FRENCHED
• RACK CAP OFF FULLY FRENCHED (DENUDED)

ITEM NO.
4760 4R
4761 5R
4762 6R
4763 7R
4764 8R
4765 9R

Rack Cap On – Frenched is prepared from a Rack (item 4932), the cap muscle to be retained in situ. The feather bones and chine are removed. The cap muscle overlay on the ribs is removed at a specified distance from the eye muscle and parallel to the backbone. Ribs are frenched.

Points Requiring Specification:

• Rib number required.
• Distance from eye muscle.
• Length of exposed rib.
• Scapular cartilage removed.
• Specify surface fat trim level.

ITEM NO.
4752 4R
4753 5R
4754 6R
4755 7R
4756 8R
4757 9R

Rack Saddle is prepared from a Saddle (item 4910) by the removal of a Short Loin Pair (item 4883). The ribs on both sides of the Saddle Rack are cut parallel at a specified distance from the eye muscle at the (caudal) end.

Points Requiring Specification:

• Rib number required.
• Diaphragm removed.
• Scapular cartilage removed.
• Distance from eye muscle.
• Specify surface fat trim level.

ITEM NO.
4926 6R
4927 7R
4928 8R
4929 9R

Rib Set is prepared from Rib Set Full (item 4920) and can consist of the entire 13 ribs and attached muscles after the removal of the major primals. The Breast and Flap (item 5010) is removed along the Breast and Flap standard cutting line.

Points Requiring Specification:

• Rib number required.
• Dorsal cutting line variation.
• Prepared as strips.

ITEM NO.
4921

Rib Set – Full is prepared from a Side and consists of the residual rib portions and attached muscles after the removal of the major primals – Leg, Loin, Neck, Shank and Oyster Shoulder. The Breast and Flap can be removed by a cut along the costal cartilage and rib joints or by removing the Breast and Flap along the standard cutting line (item 5010).

Points Requiring Specification:

• Breast and Flap – retain.
• Red bark removed.
• Rib number required.
• Distance from eye muscle.

ITEM NO.
4920

Saddle is prepared from a full Carcase and is removed by a cut through the 6th lumbar vertebra to the tip of the ilium continuing to the ventral portion of the Flank. Another cut is made removing the Forequarter between the specified ribs and severing dorsal edge of the thoracic vertebrae and to the ventral portion of the breast.

Points Requiring Specification:

• Rib number required.
• Scapular cartilage removed.
• Diaphragm removed.
• Distance from eye muscle.
• Specify surface fat trim level.

ITEM NO.
4910 8R
4911 7R
4912 9R

Short Loin is prepared from a Loin (item 4860) by the removal of specified ribs parallel to the Forequarter cutting line. To remove the ribs a cut is made along the contour of the specified rib and severing the dorsal edge of the thoracic vertebrae.

Points Requiring Specification:

• Rib number required.
• Diaphragm removed.
• Distance from eye muscle.
• Specify surface fat trim level.

ITEM NO.
4878 3R
4879 2R
4880 1R
4881 0R

Short Loin – Chump On is prepared from a Loin – Chump On (item 4840) by the removal of specified ribs and parallel to the Chump cutting line.

Points Requiring Specification:

• Rib number required.
• Distance from the acetabulum.
• Diaphragm removed.
• Distance from eye muscle.
• M. cutaneus trunci removed.
• Specify surface fat trim level.

ITEM NO.
4874 1R

Alternative Description: SHORT LOIN SADDLE

Short Loin Pair is prepared from the Saddle (item 4910) by a cut along the contour of the specified rib and by a cut at right angle through the thoracic vertebrae severing the back bone.

The ribs and Flank on both sides of the Short Loin Pair are cut parallel at a specified distance from the eye muscle at the (cranial) end.

Points Requiring Specification:

• Rib number required.
• Diaphragm removed.
• Distance from eye muscle.
• Specify surface fat trim level.

ITEM NO.
4882 0R
4883 1R
4884 2R
4885 3R

Shoulder (Banjo Cut) is prepared from a Shoulder Oyster Cut (item 4980). The Shoulder is shaped into an oval appearance by trimming the outer selvage along the ventral edge. The undercut is retained in situ when the blade bone is removed.

Points Requiring Specification:

• Shank tipped.
• Shank joint severed.
• Shank removed.
• Blade bone retained.
• Specify surface fat trim level.

ITEM NO.
4995

Shoulder (Oyster Cut) is prepared from a Forequarter (item 4972) and consists of the scapular, humerus and foreshank bones together with associated muscles. Shoulder is removed from a Forequarter by a cut following the seams between the overlying muscles and underlying muscles and ribs, leaving the undercut (M. subscapularis) attached.

Points Requiring Specification:

• Shank tipped.
• Shank joint severed.
• Shank removed.
• Specify surface fat trim level.

ITEM NO.
4980 BONE-IN

Shoulder (Oyster Cut) is further prepared from item 4980 by removal of all bones, cartilage and ligament.

Point Requiring Specification:

• Foreshank removed.

ITEM NO.
5055 BONELESS

Shoulder Rack is prepared from a Forequarter by the removal of the blade leaving the underlying muscles attached to the ribs. The ventral cutting line is determined by a measurement from the tip of the eye muscle (M. longissmus thoracis) at the caudal end. The cranial cutting line is at the junction of the 1st thoracic vertebra and 7th cervical vertebra parallel with the 1st rib. The chine and feather bones are removed.

Points Requiring Specification:

• Rib number required.
• Distance from eye muscle.

ITEM NO.
4730 2R
4731 3R
4732 4R
4733 5R

Shoulder Rack (Frenched) is prepared from Shoulder Rack (item 4733). The ribs are trimmed (frenched) and exposed to the specified length.

Points Requiring Specification:

• Rib number required.
• Length of exposed ribs.

ITEM NO.
4736 2R
4737 3R
4738 4R
4739 5R

Spare Ribs are prepared from a Side by a cut at a specified width measured ventral from the eye of meat and cut parallel to the back bone. The Breast and Flat is removed along the cutting line (refer item 5010). Specify rib numbers required. Spare Ribs consists of rib bones and intercostal muscles and all overlaying fat and muscle.

Points Requiring Specification:

• Rib number required.
• Rib length to be specified.
• M. cutaneous trunci removed.
• Diaphragm removed.
• M. latissimus dorsi muscle removed.

ITEM NO.
5015

Square Cut Shoulder is prepared from a Forequarter (item 4972) by removing the Neck (item 5020) by a straight cut between the 3rd and 4th cervical vertebrae. The Breast and Fore Shank are removed by a cut commencing at the junction of the 1st rib and 1st sternal segment continuing to the specified rib running parallel to the back bone.

Points Requiring Specification:

• Neck and Breast removal points.
• Rib number required.

ITEM NO.
4990 5R
4991 4R
4992 6R

Prepared from a full Carcase (item 4500) with the leg folded or placed into the chest cavity. A cut is made horizontally across the dorsal edge of the carcase at the junction of the 6th lumbar and 1st sacral vertebrae breaking the spine sufficiently to allow the legs to fold into the cavity of the carcase.

Points Requiring Specification:

• Tarsus removed
• Diaphragm removed.
• Neck removed.
• Foreshank removed.
• Breast and Flap removed.
• Tail removed.

ITEM NO.
4505