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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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    breast-flap-50109

    Breast Flap 5010

    1. Diaphragm retained.
    2. Breast and Flap retained in one piece
    3. Extendion of the dorsal cutting line
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    leg-chump-off-48204

    Leg chump off 4820

    1. Tail removal point
    2. Sacrum retained or removed
    3. Channel fat: retained, partial or complete removal
    4. Shank Tipped
    5. Leg tendon retained or removed
    6. Chump removal cutting line distance
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    leg-chump-off-shank-off-48301

    leg chump off shank off 4830

    1. Tail removal point
    2. Sacrum removed
    3. Specify: Chump cutting lines (cranial) to acetabulum
    4. Patella bone removed
    5. Specify surface fat trim level
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    foreshank-50308

    Foreshank 5030

    1. Tipped (removal of carpus) 2. Frenched
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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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    leg-chump-off-shank-off9

    Leg chump on shank off 4810

    1. Flank: Retained or removed
    2. Subiliac (flank) lymph node: retained or removed.
    3. Tail: removal point.
    4. Channel fat: retained, partial or complete removal.
    5. Butt tenderloin removed.
    6. Sacrum: retained or removed
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    loin-48607

    Loin 4860

    1. Rib number required
    2. Diaphragm removed
    3. Distance from eye muscle
    4. Specify surface fat trim level
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    shortloin-48804

    Shortloin 4880

    1. Rib number required
    2. Diaphragm removed
    3. Distance from eye muscle
    4. Specify surface fat trim level
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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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    rack-frenched-49387

    Rack Frenched 4938

    1. Number of ribs 6, 7, 8, 9
    2. Length of ribs (ventral cutting line)
    3. Frenching length 4. Diaphragm retained or removed
    5. External fat depth
    6. Paddy wack retained or removed
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Results 1 - 12 of 12Show:     Items Per Page