Showing 1–12 of 17 results
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Backstrap 5109
1. Backstrap cut in half lengths 2. Silverskin removed. -
Bone in Carcase 4500
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) -
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) -
Breast Flap 5010
1. Diaphragm retained. 2. Breast and Flap retained in one piece 3. Extendion of the dorsal cutting line -
Foreshank 5030
1. Tipped (removal of carpus) 2. Frenched -
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 -
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 -
Leg chump off shank off 5070
1. Flank, lymph nodes, cod fat: retained or removed 2. Seam or tunnel boned 3. Shank removal - retension of entire Heel muscle -
Leg chump on 4800
1. Flank removed 2. Tail removal point 3. Sacrum removed 4. Butt tenderloin removed 5. Specify surface fat trim level -
LEG CHUMP ON 5060
1. Flank retained or removed 2. Lymph nodes retained or removed 3. Cod or udder fat retained or removed 4. Seam boned or Tunnel boned 5. Rolled and strung 6. Rolled and netted -
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 -
Leg Set 5065
1. Primals to be included - combinations to be specified 2. Primal preparation requirements
