1. Specify length of tail from tip of scapula cartilage
2. Undercut (M. subscapularis) retained or removed
3. Tendons at shoulder joint end retained or removed
1. Individual bones and muscles as specified
2. Forequarter or hindquarter only
3. Removal at the elbow joint
4. Removal of the olecranon
5. Removal of the tarsus
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.
Flank Steak is prepared from a Thin Flank and is the flat lean fleshsy portion of the M. rectus abdominus and is further prepared by stripping the serous membrane and connective tissue from the muscle.
1. Rib number required
2. Cranial cutting line:
- between the 6th and 7th cervical vertebra
- between the 7th cervical and 1st thoracic vertebra.
3. M. trapezius retained
4. Ligamentum nuchae removed
5. Undercut (M. sudcapularis) removed.
1. Specify: rib number and rib location
2. Lip (M. ilocostalis) retained
3. Where the Lip has been retained the description RIB EYE ROLL-LIP ON can be used
