Showing 61–72 of 81 results
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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 -
Rib Prepared 1600
1. Spinous processes removed 2. Tip of scapula & associated cartilage removed 3. Distance from the eye muscle 4. Cap muscle removed (M. trapezius) 5. Rib number required 6. Ligamentum nuchae removed -
Rostbiff 2110
1. Heavy connective tissue removed -
Rump 2090
1. Heavy connective tissue removed 2. Specify length of flank (tail) (M. tensor fasciae latae) muscle retained. -
Sheep
Our livestock sheep is an excellent forager and very adaptable. It is bred predominantly for its wool, and its carcass size is generally smaller than that of sheep bred for meat. Australia has been bred to balance wool production and carcass quality. Livestock project is coming soon… -
Sheep Brain
1. Degree of detachment of cerebral hemisphere or cerebellum permitted. -
Sheep Hearts
1. Method of preparation (whole or split) 2. Fat coverage 2. Auricles retained or removed 3. Ossa cordis bones retained or removed -
Sheep Kidney
1. Fat coverage -
Sheep Liver
1. Skin retained or removed 2. Veins retained or removed 3. Sliced into pieces -
Sheep Lungs
1. Trachea retained or removed -
Sheep Tripe
1. Specific portions to be saved 2. Special preparation requirements 3. Bleaching 4. Chemically treated -
Shin Shank 1680
1. Individual bones and muscles as specified 2. Forequarter or hindquarter only 3. Removal at the elbow joint 4. Removal of the olecranon 5. Removal of the tarsus
