Leg Chump Off
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
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.
Leg Cuts
Leg Cuts are prepared from a Leg – Chump On (item 5060) and seamed into four individual primals and trimmed as specified.
Points requiring specification:
•Variation of primal composition.
•Specify surface fat trim level.
ITEM NUMBERS:
•5065
•5075
•5071
•5076
•5072
•5077
•5073
•5130
•5074
Leg Shank Bone
Alternative description: EASY CARVE LEG Leg Shank Bone is prepared from a Leg Chump On – Aitch Bone Removed (item 4801) by the removal of the femur bone by tunnel or seam boning. The Knuckle (and patella) is removed along the natural seam and the Leg is evenly rolled, tied and or netted.
Points requiring specification:
•Chump removed.
•Flank removed.
•Shank (tibia) Frenched to a specified distance.
•Specify Leg tied or netted. Specify
•surface fat trim level. .
•Femur retained (ball joint of femur removed).
Leg – Chump Off Aitch Bone Removed
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
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.
Leg – Chump On Aitch Bone Removed
Leg – Chump On – Aitch Bone Removed is prepared from a Leg – Chump On (item 4800) by the removal of the aitch bone. The lymph node gland (subiliac) and gland fats situated on the Flank are removed. The shank is tipped at the caudal level of the shin meat on the tibia.
Option: Leg Chump on / Shank Off – Aitch Bone Removed 4802 Shank removed (refer item 5031)
Points requiring specification:
•Flank removed.
•Butt Tenderloin removed.
•Specify surface fat trim level.
Leg – Chump On Shank Off
Leg – Chump On -Shank Off is prepared from a Leg – Chump On (item 4800) by the removal of the Shank (tibia) at the stifle joint, and by a straight cut through the heel muscles of the Silverside. The lymph node gland (subiliac) and gland fats situated on the Flank are removed.
Points requiring specification:
•Flank removed.
•Tail removal point.
•Sacrum removed.
•Butt Tenderloin removed.
•Heel muscles removed.
•Specify surface fat trim level.
Loin (8-rib)
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 – Chum On (8-rib)
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.
Neck
Neck is prepared from a Carcase by a cut through and between the 3rd and 4th cervical vertebrae which is the dorsal cutting line preparation for the Square Cut Shoulder (item 4992). The atlas and portion of the axis neck vertebrae may be removed to facilitate hygiene requirements.
Points requiring specification:
•Specify caudal cutting lines.
•Specify surface fat trim level.
Neck Pieces
Neck Pieces are pieces of the Bone in Neck that remain after the preparation of primal cuts such as Shoulder Rack, Forequarter Rack etc. This is a mixed pack that will contain any type of Neck Piece (considered a Saleable item) and may include Neck Slices (Chops) that have not met portion thickness or weight tolerance. Necks that have been heavily trimmed for hygiene reasons /dressing faults or partially boned may also be included. The contents of these packs wii I be clearly stated in company specifications. This is a low value pack and may not be suitable for some market destinations.
Points requiring specification:
•Contents of pack will be clearly described.
•Other skeletal pieces included e.g atlas bone.