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    leg-chump-on-48007

    leg chump on 4800

    1. Flank removed
    2. Tail removal point
    3. Sacrum removed
    4. Butt tenderloin removed
    5. Specify surface fat trim level
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    six-way-cut9

    Bone in six way 4600

    1. Trimmed to AUS-MEAT Std carcase
    2. Diaphragm retained or removed
    3. Tail removal point
    4. Inclusion of additional pieces to meet a minimum weight
    5. Prepared as 6 way cut (Leg, Loin, Shoulder)
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    rack-49327

    Rack 4932

    1. Rib number required
    2. Distance from eye muscle (Breast removal)
    3. Scapular cartilage retained or removed
    4. Diaphragm retained or removed
    5. Feather and Chine bones retained or removed
    6. Specify surface fat trim level
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    foreshank-50308

    Foreshank 5030

    1. Tipped (removal of carpus) 2. Frenched
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