Rack (8-rib)
Rack is prepared from a Side by the removal of the Forequarter (item 4970) by a straight cut along the contour of the specified rib and by a cut at right angle through the thoracic vertebrae severing the backbone. The Breast & Flap cutting line is at a specified distance from the ventral edge of the loin eye muscle and cut parallel to the backbone measured at the cranial end.
Points requiring specification:
•Rib number required.
•Distance from eye muscle.
•Scapular cartilage removed.
•Diaphragm removed.
•Specify surface fat trim level.
•Chine and feather bones removed.
Rack Cap
A Rack Cap is prepared from a Rack by removing the cap (muscle and fat) covering the Eye muscle portion along with the remaining portion of the scapula cartilage. The cap will be comprised of the M. trapezius, M. latissimus dorsi and a portion of the M. subscapularis. The cap can be further trimmed to specification.
Points requiring specification:
•Fat residue removed.
Rack Cap – Frenched (2-rib)
Rack Cap On – Frenched is prepared from a Rack (Rib Number varies), the cap muscle to be retained in situ. The feather bones and chine are removed. The cap muscle overlay on the ribs is removed at a specified distance from the eye muscle and parallel to the backbone. Ribs are frenched.
Points requiring specification:
•Rib number required.
•Distance from eye muscle.
•Length of exposed rib.
•Scapular cartilage removed.
•Specify surface fat trim level.
•Chine & feather bones retained.
Rack Cap Off (8-rib)
Rack Cap Off is prepared from a Rack (item 4932) by removal of the cap muscle and scapular cartilage along the natural seam overlying the rib cage and Eye of Loin.
Points requiring specification:
•Rib number required.
•Distance from eye muscle.
•Diaphragm removed.
•Specify surface fat trim level.
Rack Cap Off – Frenched (8-rib)
Rack Cap Off – Frenched is prepared from a Rack Cap On -Frenched (item 4756) by removal of the cap muscle and scapular cartilage along the natural seam overlying the rib cage and Eye of Loin. The ribs are Frenched trimmed. Alternate Trim: RACK CAP OFF FULLY Frenched RACK CAP OFF FULLY Frenched (DENUDED)
Points requiring specification:
•Rib number required.
•Distance from eye muscle.
•Length of exposed rib.
Rack Saddle (8-rib)
Rack Saddle is prepared from a Saddle (item 4910) by the removal of a Short Loin Pair (item 4883). The ribs on both sides of the Saddle Rack are cut parallel at a specified distance from the eye muscle at the (caudal) end.
Points requiring specification:
•Rib number required.
•Diaphragm removed.
•Scapular cartilage removed.
•Distance from eye muscle.
•Specify surface fat trim level.
Rib Set
Rib Set is prepared from Rib Set Full (item 4920) and can consist of the entire 13 ribs and attached muscles after the removal of the major primals. The Breast and Flap (item 5010) is removed along the Breast and Flap standard cutting line.
Points requiring specification:
•Rib number required.
•Dorsal cutting line variation.
•Prepared as strips.
Rib Set – Full
Rib Set – Full is prepared from a Side and consists portions and attached muscles of the residual rib p after the removal of the major primals – Leg, Loin, Neck Shank and Oyster Shoulder. The Breast and Flap can be removed by a cut along the costal cartilage and rib joints or by removing the Breast cutting line (item and Flap along the standard cu 5010).
Points requiring specification:
•Breast and Flap – retain.
•Red bark removed.
•Rib number required.
•Distance from eye muscle.
Round Bone Piece
Round Bone Piece is prepared from a Forequarter by trimming off the breastbone and removing the 4 rib Shoulder Pack. A straight cut through the joint between the scapula and the humerus removes the Round Bone Piece from the CSR. The Shank is removed by making a cut through the joint between the humerus and Shank.
Points requiring specification:
•Surface fat trim level.
Saddle (8-rib)
Saddle is prepared from a full Carcase 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 dorsal edge of the thoracic vertebrae and to the ventral portion of the breast.
Points requiring specification:
•Rib number required.
•Scapular cartilage removed.
•Diaphragm removed.
•Distance from eye muscle.
•Specify surface fat trim level.
Saddle Chump On (0-rib)
A Saddle is prepared from a Carcase by a straight cut through the lumbar vertebra to clear the tip of the ilium. The Forequarter is removed at the specified rib site by a straight cut through the Back Bone to the ventral portion of the Breast/Flap, or by a cut following the contour of the caudal edge of the specified rib. The Breast and Flap can be removed at the standard cutting line, or at a specified distance from the ventral edge of the eye muscle (measured at the cranial end).
Points requiring specification:
•Diaphragm retained or removed.
•Length of ribs (ventral cutting line).
•External fat depth.
•Number of ribs (0-5).
Shank Frenched – Hindquarter
SHANK Frenched — Prepared from items 5031 by french ing the leg bones to the specified length as agreed between buyer and seller.
Points requiring specification:
•Specify French trim (item 5029)
•Heel muscle removed.
•Separated by saw cut or severed joint.
•Tarsus retained.
Short Loin (1 -rib)
Short Loin is prepared from a Loin (item 4860) by the removal of specified ribs parallel to the Forequarter cutting line. To remove the ribs made along the contour of the specified rib severing the dorsal edge of the thoracic vertebrae.
Points requiring specification:
•Rib number required.
•Diaphragm removed.
•Distance from eye muscle.
•Specify surface fat trim level.
Short Loin – Chump On (1 -rib)
Short Loin – Chump On is prepared from a Loin – Chump On (item 4840) by the removal of specified ribs and parallel to the Chump cutting line.
Points requiring specification:
•Rib number required.
•Distance from the acetabulum.
•Diaphragm removed. Distance from eye muscle.
•M. cutaneus trunci removed.
•Specify surface fat trim level.
Short Loin Pair (1-rib)
Alternative Description: SHORT LOIN SADDLE Short Loin Pair is prepared from the Saddle (item 4910) by a cut along the contour of the specified rib and by a cut at right angle through the thoracic vertebrae severing the back bone. The ribs and Flank on both sides of the Short Loin Pair are cut parallel at a specified distance from the eye muscle at the (cranial) end.
Points requiring specification:
•Rib number required.
•Diaphragm removed.
•Distance from eye muscle.
•Specify surface fat trim level.
Shoulder (Banjo Cut)
Shoulder (Banjo Cut) is prepared from a Shoulder Oyster Cut (item 4980). The Shoulder is shaped into an oval appearance by trimming the outer selvage along the ventral edge. The undercut is retained in situ when the blade bone is removed.
Points requiring specification:
•Shank tipped.
•Shank joint severed.
•Shank removed.
•Blade bone retained.
•Specify surface fat trim level.
Shoulder (Oyster Cut)
Shoulder (Oyster Cut) is prepared from a Forequarter (item 4972) and consists of the scapular, humerus foreshank bones together with associated muscles s removed from a Forequarter b a cut followin ieqy g between the overlying muscles and underlying ribs, leaving the undercut (M. subscapularis) attached.
Points requiring specification:
•Shank tipped.
•Shank joint severed.
SHOULDER (OYSTER CUT) 5055
Shoulder (Oyster Cut) is further prepared 4980 by removal of all bones, cartilage and ligament.
Points requiring specification:
• Foreshank removed.
Shoulder Arm Bone
A Shoulder Arm Bone is prepared from a Forequarter by removal of the Shoulder Blade (4980). The scapula bone, humerus bone and associated internal fat are removed. The Shank (Ulna & Radius) can be frenched if specified.
Points requiring specification:
•Rolled and tied.
•Small portion o Smaf Neck removed.
•Shank rt frenched.
Shoulder Rack (0-rib)
A Shoulder Pack is prepared from a Forequarter by the removal of the Blade, leaving the underlying muscles attached to the ribs. The ventral cutting line is determined by a measurement from the tip of the M. longissimus thoracis (eye muscle) at the caudal end. The cranial cutting line is along the contour of the 1st rib and through the junction of the 1st thoracic and 7th cervical vertebrae and parallel with the specified caudal cutting line. The feather and chine bones are removed. Alternative Trim:
SHOULDER RACK: HAM 4730 – 4733 SHOULDER RACK FRENCHED: HAM 4736 – 4739
Points requiring specification:
•Rib number required.
•Distance from eye muscle.
Shoulder Rack (5-rib)
Shoulder Rack is prepared from a Forequarter by the removal of the blade leaving the underlying muscles attached to the ribs. The ventral cutting line is determined by a measurement from the tip of the eye muscle (M. longissimus thoracis) at the caudal end. The cranial cutting line is at the
junction of the 1st thoracic vertebra and 7th cervical vertebra parallel with the 1st rib. The chine and feather bones are removed.
Points requiring specification:
•Rib number required.
•Distance from eye muscle.
Shoulder Square Cut(4-rib)
A Square Cut Shoulder is prepared from a Bone in Square Cut Shoulder (item 4991) by the removal of all bones, cartilage, sinew, ligamentum nuchae and lymph nodes. Major Primal cuts and secondary primals cuts MUST be retained.
Points requiring s pecification:
•Number of ribs required.
•Rolled and / or Netted.
Shoulder Square Cut(6-rib)
A Square Cut Shoulder is prepared from a Bone in Square Cut Shoulder (item 4992) by the removal of all bones, cartilage, sinew, ligamentum nuchae and lymph nodes. Major Primal cuts and secondary primals cuts MUST be retained.
Points requiring specification:
•Number of ribs required.
•Rolled and / or Netted.
Silverside
Silverside is prepared from a Leg – Chump On Boneless (item 5060) by separating the primal along the natural seam between the Inside and Thick Flank.
OUTSIDE 5075— Outside is prepared from Silverside with the heel muscle removed along the natural seam. Outside is denuded to silver skin.
Spare Ribs
Spare Ribs are prepared from a Side by a cut at a specified width measured ventral from the eye of meat and cut parallel to the back bone. The Breast and Flap is removed along the cutting line (refer item 5010). Specify rib numbers required. Spare Ribs consists of rib bones and intercostal muscles and all overlaying fat and muscle.
Points requiring specification:
•Rib length to be specified.
•M.cutaneus trunci removed.
•Diaphragm removed.
•Rib number required.
•M. latissimus dorsi muscle removed.