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.