Breast & Flap
Breast & Flap are the remaining portions of a Side after the preparation of major primais. The Breast is removed after preparing a Square Cut Shoulder using the standard cutting line which commences at the 1st rib/sternal segment. The Standard Flap dorsal cutting line is a continuation of the Breast cutting line up through the ribs parallel with the backbone through the Flank to the superficial inguinal lymph node.
Dorsal cutting line: The Breast and Flap can be prepared to include attached residual rib portions remaining after the removal of bone-in – Loin, Saddle, Rack or Short Loin.
Note: Any production that has portions of Breast or Flap which have been prepared less than the standard cutting line (as described above) can only be described as Breast and Flap Pieces (item 5009).
Chump
Alternative Description: SIRLOIN
Chump – Bone in is prepared from a bone in Leg – Chump On (item 4800). The Chump is removed by a cut at right angles across the Leg at a specified measured distance from the acetabulum. Butt Tenderloin retained.
Points requiring specification:
•Flank removed.
•Butt Tenderloin removed.
Compact Shoulder Roast
Compact Shoulder Roast (CSR) is prepared from a Forequarter by Removing the Neck at the first rib, trimming off the breastbone and removing the 4 rib Shoulder Rack. A straight cut through the joint between the scapula and the humerus removes the CSR from the Round Bone Piece.
Points requiring specification:
•Neck Removal Point
•Surface fat trim level.
Easy Carve Forequarter (0-rib)
An Easy Carve Forequarter is prepared from a Side by a cut between the 4th, 5th or 6th rib at right angles to the vertebral column.The Neck is removed by a cut between the 3rd & 4th cervical vertebrae parrallel to the dorsal edge. All bones and cartilage are removed with the exception of the bones of the Fore Shank (ulna & radius). The ligamentum nuchae and prescapular lymph node are also removed and the Fore Shank is Tipped and Frenched approximately 30mm from the distal end. The caudal end can be squared up if necessary.
Points requiring specification:
•Number of ribs required.
•Full Neck retained.
•Fat depth.
•Rolled and Strung.
•Frenching distance.
Flap
Flap is prepared from a Breast and Flap (item 5010) by a straight cut between the Sth and 6th ribs and consisting of the remaining caudal portion and abdominal muscles.
Points requiring specification:
•Diaphragm removed
•Dorsal cutting line as specified may include rib potion of Flap.
•Rib number required.
Forequarter
Forequarter (Boneless) is prepared from a Bone-in Forequarter (item 4972) by the removal of bones, cartilage, ligamentum nuchae and lymph node glands.
Points requiring specification:
•Rib number required.
•Intercosta Is removed.
•Specify surface fat trim level.
Forequarter (6-rib)
Forequarter is prepared from a Side by a cut along the contour of the specified rib to the ventral edge and at right angles through the thoracic vertebrae separating the Forequarter and the Hindquarter.
Points requiring specification:
•Rib number required.
•Atlas bone removed.
•Carpus removed.
•Breast removed.
•Specify surface fat trim level.
Forequarter Pair CM CM (5-rib)
Forequarter Pair is prepared from a Carcase by a cut along the contour of the specified rib and ventral to the flap cutting line retaining the Flap on the Forequarter Pair, and at right angles through the thoracic vertebrae severing the back bone.
Points requiring specification:
•Rib number required.
•Carpus removed.
•Length of flap retained to be specified
•Specify surface fat trim level.
Foreshank
Foreshan k is prepared from a Forequarter (item 4972) and consists of the radius, ulna, carpus and distal portion of the humerus bone and associated muscles. The Foreshank is removed from the Forequarter by a cut following the Breast and Flap distal end of the humerus bone cutting line. The shank is tipped at the cranial level of the shin meat on the radius.
Option: SHANK Frenched 5029 Prepared from items 5030 and/or 5031 by frenching the leg bones to the specified length as agreed between buyer and seller.
Points requiring specification:
•Specify French trim (item S029)
•Carpus retained.
•Separated by saw cut or severed joint.
Hindshank
H indshank is prepared from a Leg (item 4800) and consists of the tibia, tarsus and calcaneal tuber bones and associated muscles. The Hindshank is removed from the Leg by a cut through the heel muscle of the Silverside, through the stifle joint separating the tibia and the femur. The Shank is tipped at the caudal level of the shin meat on the tibia.
Points requiring specification:
•Specify French trim (item 5029)
•Heel muscle removed.
•Separated by saw cut or severed joint.
•Tarsus retained.
Leg – Chump On – Shank Off
Leg – Chump On – Shank Off is prepared from a Leg – Chump On (item 5060). The Shank is removed by a straight cut through the heel muscle of the Silverside. The lymph node gland (subiliac) and gland fats situated on the Flank are removed.
Points requiring specification:
•Flank removed.
•Heel muscle retained.
•Lymph nodes gland removed.
•Boning method: seam between the Inside and Knuckle or tunnel boned.
•Specify surface fat trim level.
Leg – Fillet End
Leg – Fillet End is prepared from a Leg – Chump Off (item 4820) by the removal of the middle portion of the Leg by a straight cut ventral to the tip of the exposed portion of the ischium bone and parallel to the Chump removal line.
Points requiring specification:
•Tail removal point.
•Sacrum removed: specify distance of the cutting line from the ischium bone.
•Specify surface fat trim level.