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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).

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.

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 (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.

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.

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.

A Leg Chump Off is prepared from the Bone in Leg Chump Off (item 4820) by the removal of bones, cartilage and tendons. The lymph node gland (subiliac) and gland fats situated on the Flank are removed.

Points requiring specification:
•Flank removed.
•Leg tendon removed.
•Other major lymph node glands removed – Boning method: seam boned between the Inside & Knuckle or tunnel boned.
•Specify surface fat trim level.

Leg – Chump Off – Shank Off is prepared from a Leg – Chump On – Shank Off (item 5061). The Chump (item 5130) is removed.

Points requiring specification:
•Heel muscle retained.
•Lymph nodes removed.
•Boning method: seam between the Inside and Knuckle or tunnel boned.
•Specify surface fat trim level.

Removed Leg – Chump Off – Aitch Bone Removed is prepared from a Leg – Chump On – Aitch Bone Removed (item 4801) by the removal of the Chump (item 4790). The shank is tipped at the caudal level of the shin meat on the tibia.
Option:
•Leg Chump Off / Shank Off – Aitch Bone Removed 4806.
•Shank removed (refer item 5031).
Points requiring specification: Specify: Chump removal distance from hip joint (acetabulum).
•Specify surface fat trim level.

Leg – Chump Off – Shank Off is prepared from a Leg – Chump Off (item 4820) by the removal of the Shank (item 5031).

Points of specification:
•Tail removal point.
•Sacrum removed.
•Specify: Chump cutting lines (cranial) to acetabulum.
•Patella bone removed.
•Specify surface fat trim level.

Loin is prepared from a Side and is removed by a cut through the 6th lumbar vertebra to the tip of the ilium continuing to the ventral portion of the Flank. Another cut is made removing the Forequarter between the specified ribs and severing the dorsal edge of the thoracic vertebrae and to the ventral portion of the breast.

Points requiring specification:
•Rib number required.
•Diaphragm removed.
•Distance from eye muscle.
•Specify surface fat trim level.

Loin – Chump On is prepared from a Side by the removal of the Forequarter along the contour of the specified rib and by a cut at right angles severing the thoracic vertebrae. The Leg is removed by a cut parallel to the Forequarter removal line at right angles at a measured distance from the hip joint to clear the acetabulum. The Breast and Flap is removed at the specified distance from the ventral edge of the eye muscle (measured from the cranial end).

Points requiring specification:
•Rib number required.
•Specify the removal distance from the acetabulum.
•Diaphragm removed.
•Distance from eye muscle.
•Scapular cartilage removed.
•Specify surface fat trim level.