Beef 1200: Topside
Other products
This is the inside, but with the scrotal gland and associated fat attached.; Normal Packing Format: Bulk packed
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Beef 1210: Inside
Other products
One of three cuts to come from a bone-in round, this is the inside, or medial part, of the round. A cut following the line of femur bone separates this cut from the knuckle and the outside round. The scrotal gland and associated fat are…
Beef 1214: INSIDE CAP OFF 100VL
Other products
This is prepared from the 1210 Inside by removal of the cap (outside tissue) to obtain a 100 VL red meat cut.
Beef 1224: INSIDE CAP OFF – TRIMMED TO THE‘BLUE’
Other products
This is prepared from the 1210 Inside by removal of the cap, following the natural seam, to leave the membrane intact.
Beef 1310: OUTSIDE – SILVERSIDE
Other products
The ‘Outside’ or ‘Bottom Round’ is the mate of the Inside, being the other side of the joint. The heel meat, popliteal gland, cartilage and gristle from the aitch bone are removed. If the heel meat is left attached, the resulting cut is…
Beef 1320: FLAT
Other products
The outside with the complete Eye round removed along its natural seam.
Beef 1324: FLAT 100VL
Other products
This is prepared from the flat by removal of the outside tissue to obtain a 100 VL red meat cut.
Beef 1330: EYE ROUND
Other products
The complete long eye muscle after removal of the 1320 Flat from the 1310 Outside.
Beef 1334: EYE ROUND 100 VL
Other products
This is prepared from the 1330 Eye round by removal of the outside tissue to obtain a 100 VL red meat cut.
Beef 1400: THICK FLANK
Other products
The remaining portion of the bone-in round after the inside and outside are removed. The patella, joint capsule and tendon are removed.
Beef 1410: KNUCKLE
Other products
The 1400 Thick flank with the lip, cap (web) and associated fat removed. Knuckle cut into muscle groups: (1440 Eye of knuckle, 1450 Under cut, 1460 Knuckle cover).
Beef 1500: SIRLOIN BUTT
Other products
The sirloin butt is the completely boned part of the bone-in rump. It is removed at the pin bone and includes the flank or tail of the rump, with the butt end tenderloin removed.
Beef 1510: D-RUMP
Other products
The thick top eye muscle of the Sirloin Butt is separated from the bottom sirloin along the natural seam. For a Top Sirloin the bottom sirloin is knifed off.
Beef 1530: ROSTBIFF (RUMPHEART)
Other products
The section of the 1510 D-Rump left after removal of the Rump Cap and external fat cover along the natural seam.
Beef 1540: EYE OF RUMP
Other products
Separated from 1530 Rostbiff (Rumpheart) by following the natural seam from the rump centre.
Beef 1550: RUMP CENTRE
Other products
1550 – After removal of the 1540 Eye of Rump from the rumpheart, the tritip and underlying muscles are removed leaving the rump centre. RUMP CENTRE 1555 – Sliced for steaks.
Beef 1560: RUMP CAP – DENUDED
Other products
The Rump Cap is the top muscle lying beneath the fat surface of 1510 D-Rump. It is separated along the natural seam.
Beef 1567: BEEF STRIPS
Other products
Prepared by slicing 1560 Rump Cap into strips. The 1540 Eye of Rump and 1550 Rump Centre may be similarly sliced.
Beef 1568: DICED BEEF
Other products
Prepared by cutting 1560 Rump Cap into cubes. The 1540 Eye of Rump and 1550 Rump Centre may be similarly cubed.
Beef 1569: MINCE
Other products
Prepared by mincing 1560 Rump Cap. The 1540 Eye of Rump and 1550 Rump Centre may be similarly minced.
Beef 1580: TRITIP
Other products
Heavy fat on the inside surface is removed after separation, along the seam from the 1510 D-Rump.
Beef 1601: SHORTLOIN
Other products
Separated from the rump and loin at the pin bone, the shortloin is usually one rib, but may have up to three ribs. Thin flank is removed in a straight line at a distance measured from the outer edge of the eye of the meat, at the rib end…
Beef 1611: SHELL-LOIN (BONE-IN)
Other products
The shortloin after removal of tenderloin, with the chine bone sawn off flush with the rib end.
Beef 1620: STRIPLOIN: STANDARD – SIRLOIN
Other products
This is the remaining portion of the shortloin after the tenderloin and all bones have been removed. Additional specifications: The number of ribs on the loin from which the striploin is derived. The distance of flank removal from the…
Beef 1640: STRIPLOIN: CHAIN MUSCLE,SILVERSKIN OFF, STEAK READY – SIRLOIN
Other products
The 1620 Striploin with chain muscle removed. The silverskin is removed 25mm from the vertebrae edge. Number of ribs on the loin from which striploin is removed. The distance of flank removal from the outer edge of the muscle parallel to…
Beef 1700: TENDERLOIN: SIDE MUSCLE-ON (EYEFILLET)
Other products
The full tenderloin, or fillet, is removed in one piece from the full rump and loin and completely trimmed of fat.
Beef 1710: TENDERLOIN: SIDE MUSCLE-OFF
Other products
The full tenderloin, or fillet, is removed in one piece from the full rump and loin and completely trimmed of fat. Side muscle removed.
Beef 1720: BUTT TENDERLOIN
Other products
The thick end of the full tenderloin, which is not attached to the shortloin.
Beef 1800: THIN FLANK
Other products
This is the boneless flank, excluding the flank steak, removed from the rump and loin.
Beef 1820: FLANK STEAK – FLANK SKIRT
Other products
The oval flat muscle at the end of the flank, free of excess fat and connective tissues.
Beef 1830: THIN SKIRT
Other products
Thin diaphragm muscle on the inside of the hindquarter abdominal wall.
Beef 1850: INTERNAL FLANK PLATE
Other products
Internal flank plate is prepared from the thin flank and is the thickest portion of m.obliquus internus abdominus. Covering fat and internal pockets of fat are removed.
Beef 1860: FLAP MEAT
Other products
Flap meat is prepared from the internal flank plate. The thin, tapered ends of the muscles are trimmed.
Beef 2201: 7 RIB SET
Other products
The rib portion from a 12 rib forequarter separated from the chuck by cutting between the 5th and 6th ribs. The brisket is removed by a straight cut along the line from the junction of the 1st rib and 1st sternal segment, to the reflection…
Beef 2211: RIBS PREPARED
Other products
Prepared from the 2201 7 Rib Set by removal of the chine and feather bones. The ribs are cut 75mm from the eye, at the loin end, parallel to the vertebrae. Additional specifications: • The distance of rib set removal from the outer edge of…
Beef 2212: RIBS PREPARED – FRENCHED
Other products
Prepared from the 2211 Ribs Prepared by removal of all tissue over and between the ribs 25mm from the eye of the meat, at the loin end, parallel to the vertebrae. The cap (m.trapezius and associated tissue) is removed.
Beef 2220: SPENCER ROLL – 7 RIB
Other products
Prepared from the 7 Rib Set by removal along the contour of the ribs. The tip of the blade bone, paddywack and m.trapezius are removed. The rib muscles and associated tissue are removed 25mm from the eye of the meat, at the loin end,…
Beef 2240: CUBE ROLL/RIBEYE ROLL
Other products
The cube roll, or rib eye roll, is the muscle or eye of meat adjacent to the chine bone – from the 5th to the 12th rib. All bone, cartilage, sinew, lip and associated fat are removed.
Beef 2251: SHORT RIBS
Other products
Short ribs are derived from the rib set portion remaining after removal of 2211 Ribs Prepared. Additional specifications: Number of ribs required. Red bark retained if required.
Beef 2261: SPARE RIBS (BACK RIBS)
Other products
Spare ribs are derived from the short rib and are the rib bones and intercostals only. Additional specifications: Number of ribs required.
Beef 2270: INTERCOSTALS (RIB FINGERS)
Other products
The intercostal muscles are those between the ribs of a forequarter. The membrane is left in situ.
Beef 2230: CUBE ROLL – 7 RIB LIP-ON
Other products
The cube roll is the muscle or eye of meat adjacent to the chine bone from the 5th to the 12 rib, including the lip (m. serratus dorsalis) and associated fat. All bone, cartilage and paddywack is removed.
Beef 2310: BLADE (CLOD)
Other products
The Blade (Clod) is all the large muscles from the outside of the blade bone extending from the foreshank joint to the tip of the blade bone cartilage. Heavy, exposed shoulder tendons are removed.
Beef 2320: BOLAR BLADE
Other products
The bulky muscle group of the 2310 Blade (Clod) separated from the blade by a straight cut along the line of the blade bone edge.
Beef 2330: OYSTER BLADE – CROSS-CUT
Other products
The flat muscle group of the 2310 Blade (Clod) separated from the bolar by a straight cut along the line of the blade bone edge.
Beef 2410: SQUARE CUT CHUCK – 5 RIB
Other products
The boneless chuck is derived from that portion of the bone-in forequarter from the neck up to the 6th rib and is trimmed to a specified chemical lean (CL) content. The shoulder clod, brisket and shank are removed. Additional…
Beef 2420: CHUCK ROLL: CAP-ON – 5 RIB
Other products
Prepared from a 5 rib chuck by separating the neck piece with a straight cut between the 3rd and 4th cervical vertebrae. The rib section is removed 75mm from the eye muscle parallel to the vertebrae.
Beef 2430: CHUCK EYE ROLL – 5 RIB
Other products
Prepared from a 2420 Chuck roll. The rib muscles and associated tissue are removed 75mm from the eye of the meat, at the loin end, parallel to the vertebrae. The M. trapezius and rhomboideus are removed.
Beef 2440: CHUCK TENDER – BLADE ROLL
Other products
The chuck tender, or blade roll, is the round muscle next to the Blade (Clod), but separated from it by the blade bone ridge.
Beef 2450: NECK
Other products
Prepared from the full chuck and is the remaining portion after the removal of the square cut chuck, between the 3rd and 4th cervical vertebrae.
Beef 2460: NECK CHAIN
Other products
The long muscle of the cervical and thoracic vertebrae.
Beef 2510: BRISKET POINT END
Other products
This is the equivalent of the first five ribs of full bone-in brisket. It is separated from the forequarter by a straight cut from the junction of the 1st rib and 1st sternal segment to the reflection of the diaphragm on the 11th rib. The…
Beef 2520: BRISKET POINT END – DECKLEOFF
Other products
Prepared from a 2510 Brisket Point end by removing the deckle (fat layer) along the natural seam between inner and outer layers.
Beef 2530: BRISKET POINT END PECTORAL (RAZORTRIM)
Other products
Produced from a 2520 Brisket Point end – deckle off and trimmed of all removable fat below the deckle and external surface.
Beef 2540: BRISKET NAVEL END
Other products
This is boneless equivalent of the full bone-in brisket after the removal of the point-end, at the 5th rib. Intercostals are left on. Additional specifications: Intercostals off.
Beef SHIN – SHANK: 1100: HIND; 2100: FORE
Other products
This consists of the boneless portions of the 1100 hindquarter and 2100 forequarter shin muscles packed together. 1. Hindquarter extensor group 2. Heel muscle 3. Forequarter extensor group 4. Conical muscle 5. Forequarter flexor group 6.…
Beef 1101: HINDSHANK (BONE-IN)
Other products
The hindshank is cut from below the knee joint through the femur bone of a hindquarter, leaving the patella intact. This cut includes the tibia bone and the patella. The outer skin and other surface fat are removed.
Beef 1110: HEEL MEAT
Other products
Heel muscle removed from the silverside.
Beef 1120: ACHILLES PLUS HIND TENDON
Other products
The superficial and deep flexor tendons and surrounding fibrous tissue of the fore and hind feet. Additional specifications: Other tendons: Achilles, M infraspinatus, M biceps brachii.
Beef 2101: FORESHANK (BONE-IN)
Other products
The bone-in foreshank is derived from a forequarter by a cut through the joint of the arm bone and humerus.
Beef 2110: FORE SHIN CONICAL
Other products
The tapered muscle from the underside of the foreshank.
Beef 2610: PADDYWACK
Other products
The yellow elastin connective tissue separated from the eye muscle along the length of the spinal column to the 10th rib.
Beef 2715: 95 CL BULL BEEF
Other products
Consists wholly of bull meat derived from both fore and hindquarters, which have been boned out and blended in the one pack.
Beef 2720: 90 CL COW BEEF
Other products
Beef 2720: 90 CL COW BEEF
Beef 2737: PACKS – BONELESS BULKTRIMMINGS
Other products
Trimmings is the term for all usable meat that remains after the preparation of other beef packs. Visual or chemical lean content must be specified.
Beef 1533: PORTIONED ROSTBIFF (RUMPHEART)STEAKS
Other products
Prepared from 1530 Rostbiff (Rumpheart). Each slice is halved. The weight or thickness of each steak to be specified.
Beef 1643: PORTIONED STRIPLOIN (SIRLOIN)STEAKS
Other products
Prepared from 1640 Striploin chain muscle silverskin off. The weight or thickness of each steak to be specified.
Beef 1733: PORTIONED TENDERLOIN (EYE FILLET)STEAKS
Other products
Prepared from a butt-off, side muscle-off tenderloin. The weight or thickness of each steak to be specified.
Beef 2243: PORTIONED CUBE ROLL/RIBEYE ROLLSTEAKS
Other products
Prepared from 2240 7 Rib Cube roll, lip-off. The weight or thickness of each steak to be specified.
Beef 2253: PORTIONED SHORT RIBS (LARIBS)
Other products
Prepared from 2251 Short ribs sliced at right angles to the rib bones. The external surface fat and tissue down to the serratus ventralis is excluded. The weight or the number of ribs in each cut to be specified.
Beef 0111: TONGUE – SHORT CUT
Other products
The root, trachea, most salivary glands and the excess fat are removed, but hyoid bone, submaxillary glands, remain. The sublingual gland is retained.
Beef 0112: TONGUE – SWISS CUT
Other products
The portion of the tongue remaining after the removal of the hyoid bone, a severe fat trim, and removal of excess muscle from underneath the tongue.
Beef 0114: TONGUE ROOTS
Other products
Tongue root derives from a tongue – long cut, and is the soft tissue surrounding the throat organs. Additional specifications: Tongue root fillets retained or removed.
Beef 0115: TONGUE ROOT FILLETS
Other products
Tongue root fillets are derived from the tongue root by removing the muscles each side of the root. Additional specifications: all connective tissue and fat removed.
Beef 0116: TONGUE ROOT TRIM
Other products
The material removed from the tongue root, excluding the hyoid bone.
Beef 0117: SWEETBREAD
Other products
The thymus glands removed from the neck and heart regions. All fat removed.
Beef 0120: HEART: CAP-ON
Other products
Complete heart.
Beef 0121: HEART: CAP-OFF
Other products
Cap and os-cordis removed.
Beef 0130: LIVER
Other products
The complete liver with portal lymph glands retained, gall bladder and all fat removed.
Beef 0140: KIDNEYS
Other products
The whole kidney. Blood vessels, ureter, capsule and fat removed.
Beef 0150: THICK SKIRT
Other products
This is the thickest part of the diaphragm, next to the spinal column. All fat and connective tissue is generally removed.
Beef 0151: THIN SKIRT
Other products
The thin portion of the diaphragm. All white tendinous tissue not covering red muscle is removed, as is the pleural membrane covering.
Beef 0152: DIAPHRAGM MEMBRANE
Other products
The white tendinous outer tissue of the thin skirt.
Beef 0160: TAIL
Other products
The last two or three tail segments are usually removed.
Beef 0170: GREEN TRIPE, HONEYCOMB AND RUMEN
Other products
1. honeycomb or reticulum 2. rumen Opened and rinsed clean. Additional specifications: Retention or removal of reticulum and degree of fat trim.
Beef 0171: TRIPE MOUNTAIN CHAIN
Other products
Also known as muscular pillars or Roman pillars. Removed from rumen in one piece – heavily trimmed back to the thick pillar. Fat removed.
Beef 0173: TRIPE
Other products
The rumen without the honeycomb or reticulum. Opened and rinsed clean, then cooked. Additional specifications: • Degree of fat trim. • Degree of cooking – (a) raw scalded, (b) cooked or (c) cooked and bleached.
Beef 0175: SPLEEN
Other products
Prepared by the removal of the splenic blood vessels.
Beef 0180: HEADMEAT
Other products
Pieces trimmed from the head after cheeks and papillae removed.
Beef 0181: CHEEK: PAPILLAE-ON
Other products
The whole of the muscle, together with mouth lining, covering upper and lower jaw. All glands retained.
Beef 0182: CHEEK: PAPILLAE-OFF
Other products
Square cut and trimmed, with papillae, glands and tip removed.
Beef 0185: MUZZLES/SNOUTS
Other products
Beef 0185: MUZZLES/SNOUTS
Beef 0190: LUNGS
Other products
The lungs are prepared by the removal of the trachea.
Beef 0191: AORTA
Other products
Beef 0191: AORTA
Beef 0192: TRACHEA
Other products
The ‘windpipe’ between the lungs and tongue root.
Beef 0193: WEASAND
Other products
Whole weasand, skinned of white tissue, split open and cleaned of all extraneous matter.
Beef 0195: PIZZLES
Other products
Beef 0195: PIZZLES
Lamb 3001: LONG LEG BONE-IN
Other products
Taken from a bone-in side. Separated by a straight cut at right angles to the line of the back between the 5th and 6th lumbar vertebrae. Additional specifications: Knuckle tip removed. Flank and precural glandremoved.
Lamb 3011: SHORT CUT LEG, BONE-IN, CHUMP-OFF
Other products
Taken from a bone-in side by a straight cut at right angles to the line of the back, approximately 30mm below the round of the aitch bone. Additional specifications: Distance of removal from the aitch bone; Removal of the knuckle tip.…
Lamb 3021: PART BONED LEG, CHUMP-ON, SHANK-ON, AITCH BONE REMOVED
Other products
Prepared from a long leg by the removal of the aitch bone and sacral vertebrae.
Lamb 3031: PART BONED LEG, CHUMP-OFF, SHANK-ON, AITCH BONE REMOVED
Other products
Prepared from a short leg by removing the aitch bone and sacral vertebrae.
Lamb 3041: FEMUR BONE OR PART BONED LEG,CHUMP-ON, SHANK-OFF
Other products
Prepared from a long leg by removing the aitch bone and sacral vertebrae. The shank is removed by a straight cut through the stifle joint.
Lamb 3051: FEMUR BONE OR PART BONED LEG,CHUMP-OFF, SHANK-OFF
Other products
Prepared from a short leg by removing the aitch bone and sacral vertebrae. The shank is removed by a straight cut through the stifle joint.
Lamb 3061: HALF LEG SHANK END AND 3071: HALFLEG FILLET END
Other products
The chump-off, shank-on leg is cut into a ‘shank end’ and a ‘fillet end’ by a straight cut immediately below the stifle joint.
Lamb 3081: EASY CARVE LEG OR CARVERY LEG
Other products
Prepared from a long leg by the removal of the aitch bone, sacral vertebrae, femur bone, patella and knuckle. Additional specifications: Tied or netted
Lamb 3100: BONELESS LEG, CHUMP-ON, SHANK-OFF
Other products
Prepared from a chump-on, shank-off leg by removing the aitch bone and sacral vertebrae, and by the tunnel bone removal of the femur bone.
Lamb 3110: BONELESS LEG, CHUMP-OFF, SHANK-OFF
Other products
Prepared from a chump-off, shank-off femur bone leg by the tunnel bone removal of the femur bone. Additional specifications: • Amount of trimming. • Method of packaging.
Lamb 3201: CHUMP (BONE-IN)
Other products
Taken from a long leg by the removal of a short leg.
Lamb 3210: TOP ROUND SKIN ON
Other products
Lamb 3210: TOP ROUND SKIN ON
Lamb 3210: TOP ROUND SKIN ON (2)
Other products
Lamb 3210: TOP ROUND SKIN ON (2)
Lamb 3220: OUTSIDE SKINLESS, EYE ON
Other products
Lamb 3220: OUTSIDE SKINLESS, EYE ON
Lamb 3240: EYE ROUND SKIN ON
Other products
Lamb 3240: EYE ROUND SKIN ON
Lamb 3234: OUTSIDE (FLAT) SKINLESS, EYE OFF
Other products
Lamb 3234: OUTSIDE (FLAT) SKINLESS, EYE OFF
Lamb 3244: EYE ROUND SKINLESS
Other products
Lamb 3244: EYE ROUND SKINLESS
Lamb 3250: THICK FLANK
Other products
Lamb 3250: THICK FLANK
Lamb 3254: KNUCKLE
Other products
Lamb 3254: KNUCKLE
Lamb 3270: BONELESS CHUMP
Other products
Lamb 3270: BONELESS CHUMP
Lamb 3280: BONELESS RUMP
Other products
Lamb 3280: BONELESS RUMP
Lamb 3284: HEART OF RUMP
Other products
Lamb 3284: HEART OF RUMP
Lamb 3301: 8 RIB CHUMP-ON SADDLE 75MM
Other products
Derived from a bone-in carcass by removing the forequarter saddle between the 5th and 6th ribs, and the leg saddle at right angles to the line of the back approximately 30mm below the round of the aitch bone. The flap is removed 75mm from…
Lamb 3311: 8 RIB CHUMP-OFF SADDLE 75MM
Other products
Derived from an 8 rib chump-on saddle by removal of the chump, at the cushion between the first and second lumbar vertebrae. The flap is removed 75mm from eye of meat.
Lamb 3321: 1 RIB LOIN SADDLE
Other products
A Derived from an 8 rib chump-off saddle by separating at right angles to the backbone between the 12th and 13th thoracic vertebrae creating a 1 rib loin saddle and a 7 rib rack saddle. The flap is removed 25mm from the eye. Additional…
Lamb 3331: 7 RIB RACK SADDLE
Other products
B Derived from an 8 rib chump-off saddle by separating at right angles to the backbone between the 12th and 13th thoracic vertebrae creating a 1 rib loin saddle and a 7 rib rack saddle. The flap is removed 25mm from the eye.
Lamb 3401: 8 RIB LONG LOIN CHUMP-ON 75MM
Other products
Derived from an 8 rib chump-on saddle by sawing it along the backbone. The flap is removed 75mm from the eye of the meat. Additional specifications: Number of ribs required on a loin if varying from the above. Removal of flap (state line…
Lamb 3411: 8 RIB LONG LOIN CHUMP-OFF75MM
Other products
Derived from an 8 rib chump-off saddle by sawing it along the backbone. The flap is removed 75mm from the eye of meat.
Lamb 3421: 8 RIB LONG LOIN CHUMP-OFF25MM
Other products
Derived from an 8 rib chump-off saddle by sawing it along the backbone. The flap is removed 25mm from the eye of meat.
Lamb 3431: 1 RIB SHORT LOIN
Other products
Lamb 3431: 1 RIB SHORT LOIN
Lamb 3444: LOIN CHOP
Other products
A 3436: A loin chop is cut from a 1 rib shortloin. Flap removed 75mm from eye. Additional specifications: Thickness or weight of cutlets. RACK CHOP B 3506: A rack chop is cut from a 7 rib rack. Flap removed 75mm from eye.
Lamb 3501: 7 RIB RACK
Other products
Derived from an 8 rib chump-off long loin by a right-angled cut to the line of the backbone between the 12th and 13th vertebrae leaving a 1 rib loin (short loin) and the 7 rib rack. Additional specifications: • Number of ribs: ie 7, 8 •…
Lamb 3521: RACK, CHINE AND FEATHER BONES REMOVED.
Other products
Lamb 3521: RACK, CHINE AND FEATHER BONES REMOVED.
Lamb 3531: FRENCHED RACK, CAP ON. FELL SEAMED OFF
Other products
Lamb 3531: FRENCHED RACK, CAP ON. FELL SEAMED OFF
Lamb 3542: RACK, FRENCHED 25MM FROM EYE. ALSO KNOWN AS BABY RACK
Other products
Lamb 3542: RACK, FRENCHED 25MM FROM EYE. ALSO KNOWN AS BABY RACK
Lamb 3552: RACK – FULLY FRENCHED
Other products
Ribs cut to 75mm from eye. Alternatives at 50mm, 37mm or 25mm from eye. Number of ribs.
Lamb 3560: RIBLETS
Other products
Intercostals from frenching a rack.
Lamb 3346: SADDLE CHOPS
Other products
Cutlets from an 8 rib chump-off saddle showing loin saddle chops (lower) and rack saddle chops (upper) Additional specifications: Thickness or weight of cutlets.
Lamb 3475: NOISETTES
Other products
The eye of meat from a 1 rib loin, flap on, rolled and tied. Available as a roll or cut into noisettes.
Lamb 3434: BONELESS LOIN
Other products
A 3434: The eye of meat from a 1 rib shortloin with silverskin off. A B 3404: It may also be full length eye of meat from an 8 rib chump-off long loin with silverskin off. Additional specifications: Method of packaging; eg. 1kg tray pack
Lamb 3440: TENDERLOIN
Other products
The full length tenderloin is taken from a chump-on loin or a boneless side. Side muscle is generally removed. Additional specifications: Method of packaging; eg. 500g tray pack. • Side muscle on or off.
Lamb 3450: TENDERLOIN, SIDE MUSCLE OFF, BUTT-OFF
Other products
The butt-off (short) tenderloin is taken from a 1 rib chump-off loin. Additional specifications: Method of packaging; eg 500g tray pack
Lamb 3601: SHORT FOREQUARTER (BREAST ON)
Other products
Cut from a neck string-on carcass. Prepared from a bone-in side by a cut at right angles to the line of the back between the 5th and 6th ribs. The neck and shank are left on. Additional specifications: Number of ribs to be left on…
Lamb 3611: SHORT FOREQUARTER (BREAST OFF)
Other products
Prepared from the breast-on short forequarter. The point end brisket is removed by a cut parallel to the line of the back, just clearing the elbow joint. The neck is removed between the 3rd and 4th cervical vertebrae.
Lamb 3620: BONELESS ROLLED NETTED SHOULDER
Other products
Derived from a 5 rib forequarter by the removal of bones and paddywack. Additional specifications: Number of ribs required. Intercostals retained or removed. Lymph nodes retained or removed. Rolled and netted. Tied.
Lamb 3670: NECK FILLET
Other products
The eye of meat from a 5 rib forequarter produced in conjunction with an oyster shoulder or a boneless shoulder.
Lamb 3631: OYSTER CUT SHOULDER
Other products
Prepared from a bone-in forequarter and includes the foreshank, arm bone and shoulder blade and the first underlying muscle attached to the shoulder blade. These parts are separated from the balance of the forequarter along the natural…
Lamb 3651: SHANK REMOVED
Other products
Lamb 3651: SHANK REMOVED
Lamb 3641: BANJO CUT
Other products
Lamb 3641: BANJO CUT
Lamb 3661: SQUARE CUT SHOULDER
Other products
The square cut shoulder is derived from a neck string-off carcass. Taken from a bone-in forequarter by removing the shank and breast on a straight line parallel to the line of the back. The protruding neck is removed in line with the line…
Lamb 3662: SHOULDER FRENCHED RACK
Other products
The 5 rib roast is prepared from a square cut shoulder by the removal of the blade, leaving the underlying muscles attached. The ribs are usually 75mm long, Frenched back to 50mm from the eye of meat at the rack end. Additional…
Lamb SQUARE CUT SHOULDER CHOPS
Other products
Obtained from a square cut shoulder. After cutting 3 or 4 arm bone chops parallel to the line of the back, the shoulder chops are cut from the remaining shoulder at right angles to the line of the back. Additional specifications: Thickness…
Lamb NECK SLICES
Other products
The neck slices originate from a bone-in full neck which provides up to four cervical vertebrae and associated muscle tissue cut into slices approximately 16mm thick. Additional specifications:Thickness of slices if varying from the above.
Lamb 3701: HIND SHANK
Other products
Prepared from a bone-in leg by a straight cut through the stifle joint. The knuckle tip is removed.
Lamb 3711: FORESHANK – KNUCKLE TIP-OFF
Other products
The bone-in shank is removed from the shoulder by a cut through the arm bone joint. Cut in conjunction with a square cut shoulder. Knuckle tip is removed.
Lamb 3722: LAMB SHANKS – FRENCHED
Other products
Trimmed lamb shanks that are also known as frenched shanks.
Lamb 3801: BREAST
Other products
Consists of the point end brisket removed from a bone-in 5 rib forequarter
Lamb 3811: FLAP (BONE-IN)
Other products
Derived as an offcut from a pistola, saddle or long loin. The bone-in flap consists of the abdominal wall tissues and rib ends. It is removed by a cut commencing below the precrural gland and continuing on a line parallel to the line of…
Lamb 3820: BONELESS FLAP
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Derived from a bone-in flap with all bones and cartilage removed.
Lamb 3839: BONELESS FLAP
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Rolled and string tied.
Lamb 3482: LAMB PARTY RIBS
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The rib portion of a side, from 2nd to 12th ribs, remaining after the removal of a leg chump-on and a long loin and forequarter. Also known as a full rib set.
Lamb 3298: LAMB – DICED/CUBED
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Diced/cubed meat is normally from the rump or boneless chump, cut into uniform size. Additional specifications: Diced/cubed meat is normally from the rump or boneless chump, cut into uniform size. Additional specifications:
Lamb 3299: LAMB – MINCED
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Prepared from any boneless cut and processed to a uniform size. Additional specifications: Packing details. CL content.
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