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Our Product Range

New Zealand Grass-fed

Beef cuts

1200: Topside

This is the inside, but with the scrotal gland and associated fat attached.

Normal Packing Format: Bulk packed

1210: Inside

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 removed.

Normal Packing Format: Bulk packed

1214: INSIDE CAP OFF 100VL

This is prepared from the 1210 Inside by removal of the cap (outside tissue) to obtain a 100 VL red meat cut.

1224: INSIDE CAP OFF – TRIMMED TO THE‘BLUE’

This is prepared from the 1210 Inside by removal of the cap, following the natural seam, to leave the membrane intact.

1310: OUTSIDE – SILVERSIDE

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 the silverside.

Normal Packing Format: Bulk packed

1320: FLAT

The outside with the complete Eye round removed along its natural seam.

1324: FLAT 100VL

This is prepared from the flat by removal of the outside tissue to obtain a 100 VL red meat cut.

1330: EYE ROUND

The complete long eye muscle after removal of the 1320 Flat from the 1310 Outside.

1334: EYE ROUND 100 VL

This is prepared from the 1330 Eye round by removal of the outside tissue to obtain a 100 VL red meat cut.

1400: THICK FLANK

The remaining portion of the bone-in round after the inside and outside are removed. The patella, joint capsule and tendon are removed.

1410: KNUCKLE

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).

1500: SIRLOIN BUTT

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.

1510: D-RUMP

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.

1530: ROSTBIFF (RUMPHEART)

The section of the 1510 D-Rump left after removal of the Rump Cap and external fat cover along the natural seam.

1540: EYE OF RUMP

Separated from 1530 Rostbiff (Rumpheart) by following the natural seam from the rump centre.

1550: RUMP CENTRE

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.

1560: RUMP CAP – DENUDED

The Rump Cap is the top muscle lying beneath the fat surface of 1510 D-Rump. It is separated along the natural seam.

1567: BEEF STRIPS

Prepared by slicing 1560 Rump Cap into strips. The 1540 Eye of Rump and 1550 Rump Centre may be similarly sliced.

1568: DICED BEEF

Prepared by cutting 1560 Rump Cap into cubes. The 1540 Eye of Rump and 1550 Rump Centre may be similarly cubed.

1569: MINCE

Prepared by mincing 1560 Rump Cap. The 1540 Eye of Rump and 1550 Rump Centre may be similarly minced.

1580: TRITIP

Heavy fat on the inside surface is removed after separation, along the seam from the 1510 D-Rump.

1601: SHORTLOIN

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 and parallel to the chine bone. Tenderloin retained except for the butt end.

1611: SHELL-LOIN (BONE-IN)

The shortloin after removal of tenderloin, with the chine bone sawn off flush with the rib end.

1620: STRIPLOIN: STANDARD – SIRLOIN

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 outer edge of the eye muscle parallel to the loin. Weight range.

1640: STRIPLOIN: CHAIN MUSCLE,SILVERSKIN OFF, STEAK READY – SIRLOIN

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 the loin. Weight range.

1700: TENDERLOIN: SIDE MUSCLE-ON (EYEFILLET)

The full tenderloin, or fillet, is removed in one piece from the full rump and loin and completely trimmed of fat.

1710: TENDERLOIN: SIDE MUSCLE-OFF

The full tenderloin, or fillet, is removed in one piece from the full rump and loin and completely trimmed of fat. Side muscle removed.

1720: BUTT TENDERLOIN

The thick end of the full tenderloin, which is not attached to the shortloin.

1800: THIN FLANK

This is the boneless flank, excluding the flank steak, removed from the rump and loin.

1820: FLANK STEAK – FLANK SKIRT

The oval flat muscle at the end of the flank, free of excess fat and connective tissues.

1830: THIN SKIRT

Thin diaphragm muscle on the inside of the hindquarter abdominal wall.

1850: INTERNAL FLANK PLATE

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.

1860: FLAP MEAT

Flap meat is prepared from the internal flank plate. The thin, tapered ends of the muscles are trimmed.

2201: 7 RIB SET

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 of the diaphragm on the 11th rib. The tip of the blade bone, diaphragm and paddywack are removed.

2211: RIBS PREPARED

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 the eye muscle. Weight range.

2212: RIBS PREPARED – FRENCHED

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.

2220: SPENCER ROLL – 7 RIB

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, parallel to the vertebrae.

2240: CUBE ROLL/RIBEYE ROLL

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.

2251: SHORT RIBS

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.

2261: SPARE RIBS (BACK RIBS)

Spare ribs are derived from the short rib and are the rib bones and intercostals only. Additional specifications: Number of ribs required.

2270: INTERCOSTALS (RIB FINGERS)

The intercostal muscles are those between the ribs of a forequarter. The membrane is left in situ.

2230: CUBE ROLL – 7 RIB LIP-ON

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.

2310: BLADE (CLOD)

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.

2320: BOLAR BLADE

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.

2330: OYSTER BLADE – CROSS-CUT

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.

2410: SQUARE CUT CHUCK – 5 RIB

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 specifications: Number of ribs from which the chuck is derived.

2420: CHUCK ROLL: CAP-ON – 5 RIB

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.

2430: CHUCK EYE ROLL – 5 RIB

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.

2440: CHUCK TENDER – BLADE ROLL

The chuck tender, or blade roll, is the round muscle next to the Blade (Clod), but separated from it by the blade bone ridge.

2450: NECK

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.

2460: NECK CHAIN

The long muscle of the cervical and thoracic vertebrae.

2510: BRISKET POINT END

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 deckle is left on.

2520: BRISKET POINT END – DECKLEOFF

Prepared from a 2510 Brisket Point end by removing the deckle (fat layer) along the natural seam between inner and outer layers.

2530: BRISKET POINT END PECTORAL (RAZORTRIM)

Produced from a 2520 Brisket Point end – deckle off and trimmed of all removable fat below the deckle and external surface.

2540: BRISKET NAVEL END

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.

SHIN – SHANK: 1100: HIND; 2100: FORE

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. Hindquarter flexor group

1101: HINDSHANK (BONE-IN)

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.

1110: HEEL MEAT

Heel muscle removed from the silverside.

1120: ACHILLES PLUS HIND TENDON

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.

2101: FORESHANK (BONE-IN)

The bone-in foreshank is derived from a forequarter by a cut through the joint of the arm bone and humerus.

2110: FORE SHIN CONICAL

The tapered muscle from the underside of the foreshank.

2610: PADDYWACK

The yellow elastin connective tissue separated from the eye muscle along the length of the spinal column to the 10th rib.

2715: 95 CL BULL BEEF

Consists wholly of bull meat derived from both fore and hindquarters, which have been boned out and blended in the one pack.

2720: 90 CL COW BEEF

2737: PACKS – BONELESS BULKTRIMMINGS

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.

1533: PORTIONED ROSTBIFF (RUMPHEART)STEAKS

Prepared from 1530 Rostbiff (Rumpheart). Each slice is halved. The weight or thickness of each steak to be specified.

1643: PORTIONED STRIPLOIN (SIRLOIN)STEAKS

Prepared from 1640 Striploin chain muscle silverskin off. The weight or thickness of each steak to be specified.

1733: PORTIONED TENDERLOIN (EYE FILLET)STEAKS

Prepared from a butt-off, side muscle-off tenderloin. The weight or thickness of each steak to be specified.

2243: PORTIONED CUBE ROLL/RIBEYE ROLLSTEAKS

Prepared from 2240 7 Rib Cube roll, lip-off. The weight or thickness of each steak to be specified.

2253: PORTIONED SHORT RIBS (LARIBS)

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.

0111: TONGUE – SHORT CUT

The root, trachea, most salivary glands and the excess fat are removed, but hyoid bone, submaxillary glands, remain. The sublingual gland is retained.

0112: TONGUE – SWISS CUT

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.

0114: TONGUE ROOTS

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.

0115: TONGUE ROOT FILLETS

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.

0116: TONGUE ROOT TRIM

The material removed from the tongue root, excluding the hyoid bone.

0117: SWEETBREAD

The thymus glands removed from the neck and heart regions. All fat removed.

0120: HEART: CAP-ON

Complete heart.

0121: HEART: CAP-OFF

Cap and os-cordis removed.

0130: LIVER

The complete liver with portal lymph glands retained, gall bladder and all fat removed.

0140: KIDNEYS

The whole kidney. Blood vessels, ureter, capsule and fat removed.

0150: THICK SKIRT

This is the thickest part of the diaphragm, next to the spinal column. All fat and connective tissue is generally removed.

0151: THIN SKIRT

The thin portion of the diaphragm. All white tendinous tissue not covering red muscle is removed, as is the pleural membrane covering.

0152: DIAPHRAGM MEMBRANE

The white tendinous outer tissue of the thin skirt.

0160: TAIL

The last two or three tail segments are usually removed.

0170: GREEN TRIPE, HONEYCOMB AND RUMEN

1. honeycomb or reticulum 2. rumen Opened and rinsed clean. Additional specifications: Retention or removal of reticulum and degree of fat trim.

0171: TRIPE MOUNTAIN CHAIN

Also known as muscular pillars or Roman pillars. Removed from rumen in one piece – heavily trimmed back to the thick pillar. Fat removed.

0173: TRIPE

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.

0175: SPLEEN

Prepared by the removal of the splenic blood vessels.

0180: HEADMEAT

Pieces trimmed from the head after cheeks and papillae removed.

0181: CHEEK: PAPILLAE-ON

The whole of the muscle, together with mouth lining, covering upper and lower jaw. All glands retained.

0182: CHEEK: PAPILLAE-OFF

Square cut and trimmed, with papillae, glands and tip removed.

0185: MUZZLES/SNOUTS

0190: LUNGS

The lungs are prepared by the removal of the trachea.

0191: AORTA

0192: TRACHEA

The ‘windpipe’ between the lungs and tongue root.

0193: WEASAND

Whole weasand, skinned of white tissue, split open and cleaned of all extraneous matter.

0195: PIZZLES

1: Shanks, shin, shin on bone

2: Thick flank

3. Knuckle

4. Flank steak /flank skirt

5. Brisket: navel end

6. Brisket point end

7. Short ribs/spare ribs

8. Blade (clod)

9. Chuck tender

10. Inside (topside)

11. Outside (silverside)

12. Eye round

13. Flat

14. Sirloin butt (rump)

15. D – rump

16. Shortloin

17. Striploin (sirloin) steak ready

18. Tenderloin (eye fillet)

19. Ribs prepared

20. Cube roll/ribeye roll

21. Chuck

New Zealand Grass-fed

Lamb cuts

3001: LONG LEG BONE-IN

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.

3011: SHORT CUT LEG, BONE-IN, CHUMP-OFF

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. Removal of flank and precrural gland. Amount of trimming. 3015 Bone-in leg steaks. 3105 Boneless leg steaks.

3021: PART BONED LEG, CHUMP-ON, SHANK-ON, AITCH BONE REMOVED

Prepared from a long leg by the removal of the aitch bone and sacral vertebrae.

3031: PART BONED LEG, CHUMP-OFF, SHANK-ON, AITCH BONE REMOVED

Prepared from a short leg by removing the aitch bone and sacral vertebrae.

3041: FEMUR BONE OR PART BONED LEG,CHUMP-ON, SHANK-OFF

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.

3051: FEMUR BONE OR PART BONED LEG,CHUMP-OFF, SHANK-OFF

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.

3061: HALF LEG SHANK END AND 3071: HALFLEG FILLET END

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.

3081: EASY CARVE LEG OR CARVERY LEG

Prepared from a long leg by the removal of the aitch bone, sacral vertebrae, femur bone, patella and knuckle. Additional specifications: Tied or netted

3100: BONELESS LEG, CHUMP-ON, SHANK-OFF

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.

3110: BONELESS LEG, CHUMP-OFF, SHANK-OFF

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.

3201: CHUMP (BONE-IN)

Taken from a long leg by the removal of a short leg.

3210: TOP ROUND SKIN ON

3220: OUTSIDE SKINLESS, EYE ON

3240: EYE ROUND SKIN ON

3234: OUTSIDE (FLAT) SKINLESS, EYE OFF

3244: EYE ROUND SKINLESS

3250: THICK FLANK

3254: KNUCKLE

3270: BONELESS CHUMP

3280: BONELESS RUMP

3284: HEART OF RUMP

3301: 8 RIB CHUMP-ON SADDLE 75MM

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 the eye of meat.

3311: 8 RIB CHUMP-OFF SADDLE 75MM

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.

3321: 1 RIB LOIN SADDLE

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 specifications: Also available cut as saddle chops to specified thickness or distance from the eye.

3331: 7 RIB RACK SADDLE

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.

3401: 8 RIB LONG LOIN CHUMP-ON 75MM

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 of removal, i.e. width of loin required usually expressed as the distance from the outer edge of the eye of meat).

3411: 8 RIB LONG LOIN CHUMP-OFF75MM

Derived from an 8 rib chump-off saddle by sawing it along the backbone. The flap is removed 75mm from the eye of meat.

3421: 8 RIB LONG LOIN CHUMP-OFF25MM

Derived from an 8 rib chump-off saddle by sawing it along the backbone. The flap is removed 25mm from the eye of meat.

3431: 1 RIB SHORT LOIN

3444: LOIN CHOP

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.

3501: 7 RIB RACK

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 Removal of fell. Also available cut as rack chops (best end) to specified thickness.

3521: RACK, CHINE AND FEATHER BONES REMOVED.

3531: FRENCHED RACK, CAP ON. FELL SEAMED OFF

3542: RACK, FRENCHED 25MM FROM EYE. ALSO KNOWN AS BABY RACK

3552: RACK – FULLY FRENCHED

Ribs cut to 75mm from eye. Alternatives at 50mm, 37mm or 25mm from eye. Number of ribs.

3560: RIBLETS

Intercostals from frenching a rack.

3346: SADDLE CHOPS

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.

3475: NOISETTES

The eye of meat from a 1 rib loin, flap on, rolled and tied. Available as a roll or cut into noisettes.

3434: BONELESS LOIN

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

3440: TENDERLOIN

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.

3450: TENDERLOIN, SIDE MUSCLE OFF, BUTT-OFF

The butt-off (short) tenderloin is taken from a 1 rib chump-off loin. Additional specifications: Method of packaging; eg 500g tray pack

3601: SHORT FOREQUARTER (BREAST ON)

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 forequarters if varying from above.

3611: SHORT FOREQUARTER (BREAST OFF)

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.

3620: BONELESS ROLLED NETTED SHOULDER

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.

3670: NECK FILLET

The eye of meat from a 5 rib forequarter produced in conjunction with an oyster shoulder or a boneless shoulder.

3631: OYSTER CUT SHOULDER

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 seam beneath the rib cage.

3651: SHANK REMOVED

3641: BANJO CUT

3661: SQUARE CUT SHOULDER

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 of the back. Additional specifications: Number of ribs to be left on the shoulder.

3662: SHOULDER FRENCHED RACK

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 specifications: Flap removal line and distance from eye muscle.

SQUARE CUT SHOULDER CHOPS

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 of chops.

NECK SLICES

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.

3701: HIND SHANK

Prepared from a bone-in leg by a straight cut through the stifle joint. The knuckle tip is removed.

3711: FORESHANK – KNUCKLE TIP-OFF

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.

3722: LAMB SHANKS – FRENCHED

Trimmed lamb shanks that are also known as frenched shanks.

3801: BREAST

Consists of the point end brisket removed from a bone-in 5 rib forequarter

3811: FLAP (BONE-IN)

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 the back, to a specified distance from the eye at the 6th rib, determined by the specification of the primal cut.

3820: BONELESS FLAP

Derived from a bone-in flap with all bones and cartilage removed.

3839: BONELESS FLAP

Rolled and string tied.

3482: LAMB PARTY RIBS

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.

3298: LAMB – DICED/CUBED

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:

3299: LAMB – MINCED

Prepared from any boneless cut and processed to a uniform size. Additional specifications: Packing details. CL content.

1: Hind shank

2. Part boned leg chump-off

3. Short cut leg chump-off

4. Heart of rump

5. Boneless chump

6. Bone-in chump

7. Boneless flap

8. Flap bone-in

9. Saddle chops

10.Long loin saddle

11. Boneless rolled netted shoulder

12. 5 Rib forequarter

13.Bone-in breast

14. Shanks frenched

15. Foreshank

16. Neck slices

17. Long leg bone-in

18. Carvery leg

19. Part boned leg chump-on

20. Part boned leg chump-off

21. Boneless leg

22. Loin chop

23. 1 Rib loin

24. Boneless loin

25. Tenderloin butt off

26. Rack fully frenched

27. 7 Rib rack

28. Rack chop

29. Oyster cut shoulder

30. Banjo shoulder

31. Square cut shoulder

32. Shoulder frenched rack