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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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Results 9 - 12 of 12Show:     Items Per Page