Showing 1–12 of 24 results
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Blade 2300
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 -
Brisket 2320
1. Rib number required 2. Intercostals retained or removed 3. Diaphragm retained or removed 4. Peritoneum removed 5. Inside Skirt (M. tranversus abdominis) removed -
Butt 1500
1. Remove the superficial inguinal and subiliac lymph node. 2. Removal of the portion of aitch bone and overlying fibrous tissue. -
Chuck 2260
1. Rib number required 2. Intercostals removed 3. Undercut (M. subscapularis) removed -
Chuck Roll 2275
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. -
Chuck Short Rib 1631
1. Rib number required 2. Variation of the dorsal and ventral cutting line as specified. -
Chuck Squ Cut 2270
1. Intercostals removed. 2. Undercut (M. subscapularis) removed 3. Rib number required -
Chuck Tender 2310
1. Connective tissue cover retained or removed -
Cube Roll 2240
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 -
DRump trim 2100
1. Heavy connective tissue removed -
Eye Round 2040
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 2210
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.
