1010 Hindquarter
Other products
Hindquarter is prepared from a Carcase Side by the separation of the Hindquarter and Forequarter by a cut along the specified rib, at right angles to the vertebral column through to the ventral portion of the flank.
Samex Australian Meat Co P/L products
Australia · Meat trading and export company sourcing from a supply network; its affiliated Samex Peterborough operation is an abattoir and processing facility.152 products
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1500 Butt
Other products
Butt is prepared from a Hindquarter by a cut commencing at the subiliac lymph node passing just cranial of the hip joint to the ischiatic lymph node.
1552 Short Loin
Other products
Short Loin is prepared from a Hindquarter by a straight cut at the junction of the lumbar and sacral vertebrae to a point cranial to the tuber coxae to the ventral portion of the Flank. The Thin Flank is removed at a point cranial to the…
1601 Ribs Prepared
Other products
Ribs Prepared is prepared from a Forequarter after the removal of the Brisket and Chuck Square Cut. Short Ribs portion is removed at a distance of 75mm from the M. longissimus dorsi at the loin end, parallel with the vertebrae column to…
1631 Chuck Short Ribs
Other products
Chuck Short Ribs is derived from a Chuck and comprises of the ribs, intercostal muscles and the major portion of the M. serratus ventralis. The portion of the Short Ribs is determined by the required number of ribs as agreed between buyer…
1643 Brisket
Other products
Brisket is prepared from a 13 rib Forequarter by a straight cut which commences at the junction of the 1st rib and 1st sternal segment to the reflection of the diaphragm at the 11th rib and continuing to the 13th rib.
1682 Shin / Shank Forequarter
Other products
Shin-Shank is prepared from either Forequarter / Hindquarter legs. The fore leg is removed by a cut following the Brisket removal line from the Forequarter through the M. triceps and M. biceps brachii and distal end to the humerus to…
1683 Shin / Shank Hindquarter
Other products
Shin-Shank is prepared from either Forequarter / Hindquarter legs. The fore leg is removed by a cut following the Brisket removal line from the Forequarter through the M. triceps and M. biceps brachii and distal end to the humerus to…
1694 Short Ribs
Other products
Short Ribs are prepared from a Forequarter after the removal of the Brisket / Ribs Prepared / Chuck Square Cut. The cutting line is approximately 75mm from the eye of meat and parallel to the vertebral column. The M. cutaneus trunci is…
1695 Spare Ribs
Other products
Spare Ribs are prepared from a Forequarter and consist of rib bones and intercostal muscles. Spare Ribs can be derived from any portion of the rib cage.
2275 Chuck Roll
Other products
Chuck Roll is prepared from a Chuck (item 2260) by the removal of the neck between the 5th and 6th cervical vertebra parallel to the caudal cutting line. The ventral cutting line is approximately 75mm from the eye muscle (M. longissimus…
2000 Topside
Other products
Topside is situated caudal and medial to the femur bone and attached to the os coxae, and removed by following the natural seam between the Thick Flank and Silverside. The pizzle butt, fibrous tissue and inguinal lymph node and surrounding…
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