Alternative Description: CLOD

Blade is prepared from a Forequarter by following the natural seam between the ribs and the scapular (M. latissimus dorsi) and overlying muscle (M. trapezius) and the underlying muscle (M. serratus ventralis). The Blade lies caudal to the humerus and below the spine of the scapula and comprises of a large portion of the triceps group of muscles.

Points Requiring Specification:

• Specify length of tail from tip of scapular cartilage.
• Undercut (M. subscapularis) attached.
• Tendons at shoulder joint end removed.

ITEM NO.
2300

Blade Undercut is prepared by removing the M. subscapularis from the medial surface of the scapular bone. The muscle consists of 3 parts and is trimmed to the required specification.

Point Requiring Specification:

• Prepared to specific size requirements.

ITEM NO.
2304

Bolar Blade is prepared from the Blade (item 2300) by the removal of the M. infraspinatus and M. trapezius lying caudal to the humerus, the Bolar Blade includes a large portion of the triceps group of muscles.

Points Requiring Specification:

• M. cutaneus trunci removed.
• M. latissimus dorsi removed.

ITEM NO.
2302

Bottom Sirloin is prepared from the remaining portion of tail (Flank) from the Sirloin Butt (item 2081) after the removal of the Top Sirloin (item 2120).

ITEM NO.
2130

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. All bones and cartilage are removed. The fatty tissue medial to the pectoral muscles is removed. The white fibrous tissue on the ventral edge (linea alba) is removed.

Points Requiring Specification:

• Rib number required.
• Intercostals removed.
• Diaphragm removed.
• Peritoneum removed.
• Inside Skirt (M. transversus abdominis) removed.

ITEM NO.
2320 10R
2321 11R
2322 12R
2323 13R

Brisket Navel End is prepared from a Brisket (item 2323) by the removal of the Point End and following the caudal edge of the specified rib.

Points Requiring Specification:

• Rib number required.
• Intercostals removed.

ITEM NO.
2340 5R
2341 4R
2342 6R
2343 7R
2344 8R
2345 9R

Brisket Navel End Plate is prepared from a Brisket (item 1643) by a cut following the ventral contour of the costal cartilage from the 7th rib to the 13th rib of the Forequarter removing the boneless ventral portion of the navel end. Major muscles are M. transversus abdominis and M. rectus abdominis. The white fibrous tissue on the ventral edge (linea alba) is removed.

Point Requiring Specification:

• Peritoneum removed.

ITEM NO.
2473

Brisket Pieces are prepared from a Brisket Point End and/or Navel End after removal of the Deckle (M. serratus ventralis). Brisket Pieces can comprise any or all of the muscles that comprise the Brisket.

The required pieces/portions are trimmed as specified between the buyer and seller.

Points Requiring Specification:

• Specify deckle portion by the number of ribs.
• Muscle content.
• Intercostals removed.

ITEM NO.
2326

Brisket Point End is prepared from a Brisket (item 2323) by the removal of the Navel End and following the caudal edge of the specified rib.

Points Requiring Specification:

• Rib number required.
• Intercostals removed.

ITEM NO.
2330 5R
2331 4R
2332 6R
2333 7R

Brisket Point End Deckle Off is prepared from a Brisket (item 2323) by the removal of the Navel End portion following the caudal edge of the specified rib. The Deckle is removed from the Point End along the natural seam together with associated fat and intercostals. The fatty tissue located between the pectoral muscles is completely removed.

Points Requiring Specification:

• Rib number and rib location.
• M. cutaneus trunci removed.

ITEM NO.
2350 5R
2351 4R
2352 6R
2353 7R

Pectoral is the M. pectoralis profundus muscle and is prepared from a Point End Deckle Off (item 2353) by separating the M.pectoralis profundus and the M. pectoralis superficialis.

Points Requiring Specification:

• Rib number required.
• Denuded of all external fat.

ITEM NO.
2328

Point End Plate is the M. pectoralis superficialis muscle and is prepared from a Brisket Point End Deckle Off (item 2353) by separating the M.pectoralis profundus and the M. pectoralis superficialis.

Points Requiring Specification:

• Rib number required.
• Denuded of all external fat.

ITEM NO.
2327

Butt Tenderloin is the portion of the Tenderloin remaining on the lateral surface of the ilium after the separation of the Short Loin.

Points Requiring Specification:

• Fat cover removed.
• Silver skin removed.
• M. iliacus (adjacent to side strap) removed.

ITEM NO.
2170

Chuck is prepared from a Forequarter by the removal of the Rib Set (item 2223) at the specified rib number. The Brisket is removed along the cropping line. The Shin, Blade, Chuck Tender is removed along with all bones cartilage, tendons, ligamentum nuchae and lymph nodes.

Points Requiring Specification:

• Rib number required.
• Intercostals removed.
• Undercut (M. subscapularis) removed.

ITEM NO.
2260 5R
2261 4R
2262 6R

Chuck – Square Cut is prepared from the Chuck (item 2260) by the removal of the neck portion by a straight cut at right angles at the junctions of the 7th cervical and 1st thoracic vertebra.

Points Requiring Specification:

• Rib number required.
• Intercostals removed.
• Undercut (M. subscapularis) removed.

ITEM NO.
2270 5R
2271 4R
2272 6R

Chuck and Blade is prepared from a Forequarter by the removal of the caudal portion of ribs and following the specified rib. The Brisket is removed along the cropping line. The Shin is removed along with all bones cartilage, tendons, ligamentum nuchae and lymph nodes.

Points Requiring Specification:

• Rib number required.
• Intercostals removed.
• Chuck Tender removed.

ITEM NO.
2250 5R
2251 4R
2252 6R

The Chuck Crest is derived from a Forequarter and is the predominant portion of the M. rhomboideus muscle which is located on the dorsal edge of the Chuck and Neck.

Point Requiring Specification:

• Proportion of muscle retained.

ITEM NO.
2278

Chuck Eye Log is prepared from a Chuck Eye Roll (item 2268) and is the remaining eye muscle mass after the removal of rib meat at the ventral edge of the eye meat and parallel to the chine edge.

The dorsal portion of the hump (M. rhomboideus) is removed by a straight cut parallel to the ventral edge.

ITEM NO.
2264

Chuck Eye Roll is prepared from the Chuck Roll (item 2275) by removing a portion of the M. serratus ventralis at approximately 75mm from the ventral edge and cut parallel to the vertebral column.

ITEM NO.
2268 5R

Chuck Meat Square is prepared from a Chuck (item 2260) and is a portion of rib meat (M. serratus ventralis and M. rectus thoracis) remaining after the removal of the Chuck Roll.

Points Requiring Specification:

• Rib number required.
• Distance from eye muscle (Chuck Roll).

ITEM NO.
2645

Chuck Rib Meat is prepared from a Chuck (item 2260) and is the portion of the M.serratus ventralis muscle remaining over the ribs after removal of the Chuck Roll and is a wedge shape.

Point Requiring Specification:

• Rib number required.

ITEM NO.
2640

Chuck Roll is prepared from a Chuck (item 2260) by the removal of the neck between the 5th and 6th cervical vertebra parallel to the caudal cutting line. The ventral cutting line is approximately 75mm from the eye muscle (M. longissimus dorsi) and parallel to the vertebral column to the 1st rib. The M. trapezius and the M. rhomboideus are removed and the undercut (M. subscapularis) remains firmly attached.

Points Requiring Specification:

• Rib number required.
• Cranial cutting line: – between the 6th and 7th cervical vertebra. – between the 7th cervical and 1st thoracic vertebra.
• M. trapezius retained.
• Ligamentum nuchae removed.
• Undercut (M. subscapularis) removed.

ITEM NO.
2275 5R
2276 4R
2277 6R

Chuck Roll – Long Cut is prepared from a Forequarter after the removal of the Brisket and Ribs Prepared. The ventral cutting line is approximately 75mm from the eye muscle (M. longissimus dorsi) and parallel to the vertebral column. The Neck is removed by a straight cut parallel to the caudal cutting line between the 3rd and 4th cervical vertebrae. The M. trapezius and the M. rhomboideus are removed and the undercut (M. subscapularis) remains firmly attached.

Points Requiring Specification:

• M. trapezius retained.
• Ligamentum nuchae removed.
• Undercut (M. subscapularis) removed.

ITEM NO.
2289

Chuck Tender is a conical shape muscle lying lateral to the blade bone on the cranial side of the blade ridge and is removed from the Forequarter following the natural seam.

Point Requiring Specification:

• Connective tissue removed.

ITEM NO.
2310

Alternative Description: RIB EYE ROLL

Cube Roll is prepared from a Forequarter (item 1063) and consists of the M. longissimus dorsi and associated muscles underlying the dorsal aspect of the ribs (caudal edge of the 4th rib to the 13th rib inclusive).

Points Requiring Specification:

• Specify: rib number and rib location.
• Lip (M. ilocostalis) retained.

ITEM NO.
2240 5R
2241 4R
2242 6R
2243 7R
2244 8R

D-Rump is prepared from a Rump (item 2090) by the removal of the tail (Flank) by a cut following the natural seam between the M. tensor fasciae latae and the M. gluteus medius removing all of the tail from the lateral surface.

Point Requiring Specification:

• Heavy connective tissue removed.

ITEM NO.
2100

External Flank Plate is prepared from a Thin Flank by the removal of the M. obliquus externus abdominis. All covering fat and accessible internal pockets of fat are removed.

ITEM NO.
2204

The Eye Round is prepared from the Outside (item 2030) by following the natural seam between the Outside Flat (M. gluteobiceps) and the Eye Round (M. semitendinosus) separating the two muscles.

ITEM NO.
2040

Flank Plate Steak Tip is prepared from a Thin Flank (item 2200) and consists of the M. obliquus internus and M. obliquus externus abdominis which are removed from the Thin Flank in one piece. The thin tapered ends of the muscles are trimmed and the thick fleshy portion is retained. All covering fat and accessible internal pockets of fat are removed.

Point Requiring Specification:

• Silver tissue may be retained.

ITEM NO.
2207

Flank Steak is prepared from a Thin Flank and is the flat lean fleshy portion of the M. rectus abdominis, and is further prepared by stripping the serous membrane and connective tissue from the muscle.

ITEM NO.
2210

Flap Meat is prepared from the Internal Flank Plate (item 2203). The thin tapered ends of the muscle are trimmed.

ITEM NO.
2206

Inside Meat is prepared from an Inside Cap Off with the removal of all the membrane, connective tissue and femoral blood vessels. The M. pectineus and M. sartorius muscles are removed along the natural seams.

* Alternative description: RED MEAT 2035

Specified combinations of Inside Meat (item: 2035) and Outside Meat (item: 2033) can be described alternatively as RED MEAT and apply either code identification.

ITEM NO.
2035

Inside Skirt (M. transversus abdominis) is located on the inside of the abdominal wall of the Hindquarter and extends to the Naval End portion of the Brisket. The peritoneum and fat flakes are removed.

Points Requiring Specification:

• Hindquarter and/or Forequarter portion included.
• Membrane covering removed.

ITEM NO.
2205

Alternative Description: RIB FINGERS

Intercostal muscles are derived from and in between the ribs of the Hindquarter and Forequarter. Specific primals can also be used to prepare Intercostals. Where a complete (or portion) of the intercostal muscle is packed, the specification must describe the method of identifying that portion as being incomplete i.e. portion, pieces, small etc.

Point Requiring Specification:

• Specify minimum length of muscle.

ITEM NO.
2430

Internal Flank Plate is prepared from the Thin Flank and is the thickest portion of the M. obliquus internus abdominis muscle. All visual fat is removed.

ITEM NO.
2203

Knuckle is prepared from a Thick Flank (item 2060) by removing the cap muscle (M. tensor fasciae latae) and associated fat and subiliac lymph node.

Point Requiring Specification:

• Specify degree of exposure of ball tip muscles at Rump end.

MAJOR MUSCLES
2067 M. rectus femoris
2068 M. vastus lateralis
2069 M. vastus intermedius

ITEM NO.
2070

Neck is prepared from a bone-in Neck (item 1630). Bones, cartilage, exposed tendons and ligamentum nuchae are removed.

Point Requiring Specification:

• Ligamentum nuchae retained.

ITEM NO.
2280

Neck chain (M. longus colli) muscle is the thin muscle prepared from the Forequarter by removing from the ventral aspect of the cervical and thoracic vertebrae up to the 6th rib in one piece.

ITEM NO.
2460

Outside is prepared from the Silverside (item 2020) by the removal of the heel muscle (M. gastrocnemius). The popliteal lymph node, surrounding fat and connective tissue are removed.

Point Requiring Specification:

• Heavy connective tissue (silver skin) on ventral side removed.

ITEM NO.
2030

Outside Flat is prepared from an Outside (item 2030) by the removal of the Outside Flat along the natural seam between the Eye Round (M. semitendinosus) and the Outside Flat (M. gluteobiceps).

Point Requiring Specification:

• Heavy connective tissue (silver skin) on ventral side removed.

ITEM NO.
2050

Outside Meat is prepared from an Outside (item 2030) and by separating the Outside Flat (item 2050) and Eye Round (item 2040) along the natural seam. All sub-cutaneous/internal fat, connective tissue, membrane and silver skin on the Outside Flat and Eye Round are removed. The wedge shape muscle located on the caudal flat portion of the Outside Flat (M. glutobiceps) can be removed to allow fat deposits along the seam to be removed.

Point Requiring Specification:

• Wedge shape muscle or flat portion of the M. gluteobiceps removed.

* Alternative Description: RED MEAT 2035

Specified combinations of Inside Meat (item: 2035) and Outside Meat (item: 2033) can be described alternatively as RED MEAT and apply either code identification.

ITEM NO.
2033

Oyster Blade is prepared from a Blade (item 2300) by the removal of the Bolar Blade (triceps group) along the natural seam from the M. infraspinatus.

Points Requiring Specification:

• M. trapezius removed.
• Periosteum removed.

ITEM NO.
2303

Rib Cap is prepared from the Rib Cover (M. trapezius) and a portion of the (M. latissimus dorsi) removed along the natural seam and is the lateral surface covering of the Cube Roll. Where specified all visual fat, membrane and associated tissue are removed from the meat surface.

Points Requiring Specification:

• Silver skin removed.
• Removal of the M. trapezius.

ITEM NO.
2470

Rib Meat Square is the caudal portion of rib covering from the 5th to the 8th rib and consists of a portion of the M. latissimus dorsi and M. serratus ventralis. The M. cutaneous trunci and external fat surface are removed.

Points Requiring Specification:

• Silver skin removed.
• Specify the M. latissimus dorsi and/or M. serratus ventralis muscles packed separately.

ITEM NO.
2650 4R

Rib Set is prepared from a Forequarter (item 1063) with the Brisket and Shin removed by a cut between the specified ribs following the contour of the rib to the Brisket removal line. The Rib Set is prepared by the removal of all bones, ligamentum nuchae, scapular and scapula cartilage.

Points Requiring Specification:

• Rib number required.
• Intercostals retained.
• M. cutaneous trunci removed.
• Ligamentum nuchae retained.

ITEM NO.
2220 5R
2221 6R
2222 7R
2223 8R
2224 9R
2225 4R

Rostbiff is prepared from a Rump (item 2090) by the removal of M. tensor fasciae latae, M. gluteobiceps and the M. sacrocaudalis along the natural seam. The periosteum and associated fats are removed.

Point Requiring Specification:

• Heavy connective tissue removed.

Alternative Description: EYE OF RUMP 2093

Eye of Rump is prepared from the Rostbiff and consists of the (M. gluteus medius) muscle only.

ITEM NO.
2110
2093

Rump is prepared from a Sirloin Butt (item 2081) by the removal of the abdominal muscles from the tail (flank) leaving the M.tensor faciae latae in situ.

Points Requiring Specification:

• Heavy connective tissue removed.
• Specify length of (tail) (M. tensor fasciae latae) muscle retained.

To prepare a TOP SIRLOIN 2120 from a Rump 2090 the following trim applies: Remove the tail (Flank) by a cut at the junction of the M. gluteus medius and the M. tensor fasciae latae exposing approximately 25mm of the surface area of the M. gluteus medius.

ITEM NO.
2090

Rump Cap is prepared from a Rump (item 2090) by removal of the cap muscle (M. gluteobiceps) along the natural seam.

Points Requiring Specification:

• Denuded of all external fat.
• Silver skin removed.

ITEM NO.
2091

Shin-Special Trim is derived from Shin/Shank (item 2360) and is prepared into individual muscles or specified muscle groups.

The maximum tendon length on all muscles is 15mm, which may be measured from either end of the muscle.

Muscle grouping is identified in the following manner:

1. Hindquarter Extensor Group.
2. Heel Muscle.
3. Conical Muscle (M.biceps brachii).
4. Hindquarter Flexor Group.
5. Forequarter Extensor Group.
6. Forequarter Flexor Group.

Points Requiring Specification:

• Skin and connective tissue removed.
• Specify Muscle Group listed as Group A to F.

ITEM NO.
2365

Shin/Shank is prepared from the muscles of the fore and hind legs, namely the extensor and flexor group of muscles. In addition, the Shin/Shank pack can include the Heel Muscle (M. gastrocnemius).

Points Requiring Specification:

• Connective tissue and skin removed.
• Fore or Hind.
• Sinews/tendons removed.
• Specify muscle content i.e. Heel muscle (only).

A – FOREQUARTER
B – HINDQUARTER

ITEM NO.
2360

Short Plate is prepared from a Forequarter and comprises Rib Ends and Brisket Navel End in one piece. Short Plate can be prepared to 5 or 8 ribs and the dorsal cutting line can vary or as agreed between buyer and seller. All bones and costal cartilage are removed.

Points Requiring Specification:

• Intercostals retained.
• Diaphragm removed.
• Rib number required.
• Variation to cutting line.
• Red bark (M. cutaneus trunci) removed.
• Denuded of all external fat.

ITEM NO.
2346 5R
2347 6R
2348 7R
2349 8R

Short Rib Meat is the thickest portion of the M. serratus ventralis covering the 5th to the 8th ribs and following the dorsal cutting line of the Brisket. Short Rib Meat can be prepared from any portion of the serratus muscle and cut to any specific size as agreed between buyer and seller. All visual fat is removed.

Points Requiring Specification:

• Silver skin removed.
• Specify the ventral and dorsal cutting line.
• Rib number required.

ITEM NO.
2465

Silverside is situated lateral/caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the Thick Flank and Topside. The leg end of the primal is cut straight at the junction of the archilles tendon and heel muscle (M. gastrocnemius). The attached cartilage/gristle (thimble) from the aitch bone is removed.

Points Requiring Specification:

• Achilles tendon removed.
• Removal of the popliteal lymph node.

ITEM NO.
2020

Sirloin Butt is prepared from a Hindquarter by a cut commencing at the subiliac lymph node to a point cranial to the acetabulum to the ischiatic lymph node and the ventral portion of the Flank.

The Loin (cranial end) is separated from the Hindquarter by a cut at the lumbosacral junction in a straight line cranial to the tuber coxae to the ventral portion of the Flank. The ventral portion of the tail (Flank) is removed by a cut medial to and removing the subiliac lymph node.

Point Requiring Specification:

• Heavy connective tissue removed.

ITEM NO.
2081

The boneless Spencer Roll is prepared from a Ribset (item 2223). The Rib Ends are removed at a specified distance from the eye muscle (M. longissimus dorsi). Intercostal muscles are removed.

Points Requiring Specification:

• Specify: rib numbers and rib location.
• Distance from eye muscle.
• Ligamentum nuchae removed.

ITEM NO.
2230 4-5R
2231 6R
2232 7R
2233 8R
2234 9R

Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank. The Flank is removed at a specified distance from the eye muscle (M. longissimus dorsi) at both cranial and caudal ends.

Points Requiring Specification:

• Rib number required.
• Distance from eye muscle.
• Intercostals removed.
• Supraspinous ligament removed.
• M. multifidi dorsi muscle removed.

ITEM NO.
2140 3R
2141 0R
2142 1R
2143 2R

Tenderloin is prepared from the Hindquarter and is removed in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium. The side strap muscle (M. psoas minor) remains attached.

Points Requiring Specification:

• Fat cover removed.
• Silver skin removed.
• M. iliacus (adjacent to side strap) removed.

ITEM NO.
2150

Tenderloin (item 2150) is further trimmed by the removal of the side strap (M. psoas minor).

ITEM NO.
2160

Thick Flank is removed along the natural seams between the Topside and Silverside. The patella, joint capsule and surrounding connective tissue are removed.

Points Requiring Specification:

• M. cutaneus trunci removed.
• Specify degree of exposure of ball tip muscles at Rump end.

ITEM NO.
2060

Alternative Description: HANGING TENDER

Thick Skirt is the lumbar portion of the diaphragm. All connective tissue, membrane and fat are removed.

Point Requiring Specification:

• Membrane removed.

ITEM NO.
2180

Thin Flank is prepared from a Hindquarter by a cut commencing at the superficial inguinal lymph node, bisecting the M. rectus abdominis and following the contour of the hip, and continuing to the specified rib and following the contour of the rib to the ventral edge. The connective tissue (linea alba) on the ventral edge is removed.

Points Requiring Specification:

• Removal of M. cutaneus trunci.
• Removal of gland and fat deposits under M. cutaneus trunci.
• Rib number required.

THIN FLANK MEAT 2201 – Thin Flank Meat is the remaining portion after the removal of the Flank Steak.

ITEM NO.
2200

Alternative Description: OUTSIDE SKIRT

Thin Skirt is the costal muscle portion of the diaphragm. All white tendinous tissue not covering lean red muscle is removed.

Point Requiring Specification:

• Fat and membrane covering removed.

ITEM NO.
2190

Alternative Description: INSIDE CAP OFF 2011

Topside Cap Off is prepared from the Topside (item 2000) by the removal of the M. gracilis muscle along the natural seam. Fat deposits are removed.

Point Requiring Specification:

• Removal of the M. pectineus and/or M. sartorius muscles.

ITEM NO.
2001
2011

Alternative Description: INSIDE CAP 2012

Topside Cap consists of the M. gracilis muscle removed from the Topside along the natural seam.

Point Requiring Specification:

• Removal of fibrous tissue and fat deposits.

ITEM NO.
2002
2012

Alternative Description: INSIDE 2010

Topside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick Flank and Silverside. The pizzle butt, fibrous tissue and inguinal lymph node and surrounding fat are removed.

Points Requiring Specification:

• Erector muscle removed.
• Connective tissue removed.
• Femoral blood vessels removed.

ITEM NO.
2000
2010

Alternative Description: BOTTOM SIRLOIN TRIANGLE

Bottom Sirloin Triangle Tip (Tri-Tip) is the portion of the triangle shape muscle (M. tensor fasciae latae) separated from the Rump (item 2090) along the natural seam between the M. tensor fasciae latae and the M. gluteus medius muscles.

Points Requiring Specification:

• Denuded of all external fat.
• Connective tissue removed.

ITEM NO.
2131