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Ausmeat Handbook Australian Meat
 

Ausmeat Handbook Australian Meat

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Ausmeat Handbook Australian Meat

Ausmeat Handbook Australian Meat

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    Ausmeat Handbook Australian Meat Ausmeat Handbook Australian Meat Document Transcript

    • FOREWORD Welcome to the: Handbook of Australian Meat 7th Edition (lnternational Red Meat Manual)ln developing the Handbook of Atlstralian Meat (lnternational RedMeat Manual) AUS-MEAT wishes to acknowledge the support of the following Australian Red Meat lndustry partners, in particular: a The Australian Meat lndustry Language and Standards Committee a Australian Meat lndustry Council (AMIC) a Meat and Livestock Australia (MLA) This 7th edition update includes current Australian lndustry Programs and an expanded list of product specifications and colour meat images for all species and takes into account the wider range of trade descriptions that have been adopted globally. The Handbook of Australian Meat 7th Edition has been published as an olnternational Red Meat Manual" to facilitate the wider global customer response to the use of accurate product descriptions in international trade. r /Z-1an xing Cief Executive Officer r.US-f,ilEAT Limited Nt{ lAAIvUar
    • CONTENTSAUSTRALIAN RED MEAT INDUSTRY (GENERAL INFORMATION) lndustry Overview AUS-MEAT """""""""4 AQ|S ......... ................5 Food Safety Programs """"""""" 5 Meat & Livestock Australia """""" 6 AUS-MEAT Language Bovine/Ovine/Caprine Categories and Descriptions""""" """""""7-1O Bovine Carcase Assessment Scheme (Chiller Assessment Language) """""""11-12 Packaging Descriptions and Codes """"""" 13 Carton La-Uelling lnformation............ """""""14 How to use the Handbook of Australian Meat """"" """" 15 Check List Guide for Ordering Australian Red Meat" """"16 Industry Programs Australian Grain Fed Beef Minimum Standard Specif ications ............... .................. 17 1B Meat Standards Australia (MSA) 1g-21STANDARD BOVINE PRIMAL CUTS MUSCLE REFERENCE ,,22-32BEEF 33-61BEEF/VEAL FANCY MEATS & VARIETY ITEMSVEAL 71-82SHEEPMEAT 83-1 04SHEEPMEAT/GOATMEATFANCY MEATS & VARIETY ITEMS 1 05-1 08 109GOATMEATSTANDARD CARCASE TRIM REQUIREMENTS 111MAP OF AUSTRALIA
    • a,aee;l:lrn!r!I AUSTRALIAN RED MEAT!T INDUSTRYtT (General Information)tf, AUSTRALIAN RED MEAT INDUSTRY-e lndustry Overviewtt AUS-MEAT LANGUAGEe Species - Bovine - Caprine - Categories - Ovine andi Descriptions7 Bovine Carcase Assessment Scheme (Chiller Assessment Language)a Packaging Descriptions and Codesrt Carton Labelling nformation I A Guide - How to Use the Handbook of Australian Meat:r Check List Guide for ordering Australian Red Meat!r=l INDUSTRY PROGRAMSa Australian Grain Fed Beef - Minimum Standard Specificationsa Meat Standards Australia (MSA) - Beef Grading Standards GS1 (Australia) - Standards in the Australian Red Meat lndustry=a77zz
    • AUSTRALIAN RED MEAT INDUSTRY AUS.flIEAC Limited AUS-MEAT -- AUS-MEAT the Organisation and the Role in the Australian Meat lndustry STANDARDS AUS-MEAT develops, maintains and reviews accreditation standards in consultation with the Australian Meat lndustry. The standards are designed to protect the reputation of AUS-MEAT, the integrity of the AUS-MEAT Language and the interest of the Australian Meat and Livestock lndustry in relation to sales, distribution and export of Australian Meat and Livestock. ACCRED ITAIION PROGRAMS AUS-MEAT offers accreditation programs for abattoirs, boning rooms (packer Enterprises). All exporl abattoirs and boning rooms must be accredited by AUS-MEAT under Federal Legislation. Establishments wishing to be accredited by AUS-MEAT must implement an AUS-MEAT approved quality management system designed to ensure consistency of quality and accurate product description. To view a current listing of AUS-MEAT Accredited Establishments visit: www.ausmeat.com.au Refer to AUS-MEAT Accredited Establishment Listing. MONITORING AUS-MEAT monitors accredited Enterprises to determine their levels of compliance to their approved quality management system and to ensure each Enterprise is accurately using the AUS-MEAT Language and maintaining the accreditation standards.
    • I Red lleol lnduslry AUSTRALIAN QUARANTINE INSPECTION SERVICES AQIS xtrn,.: ft?Ytq,%?,{:F;;f Under this Act, Export Control (Meat and Meai Products) Orders 2005 provide the framework for meeting the detailed legislative requirements that apply to export meat processing plants. This Act governs all aspects of how meat is handied during processing. Each export meat abattoir has a veterinary offlcer from AQIS - the Australian Government agency responsible for meat hygiene, safety regulation and certification - to verify that the legislation is being correctly implemented.FOOD SAFETY PROGRAMS,Australias commitment to food safety, integrity andproduct quality compliments our focus on meeting thedemands of our international customers.To maintain Australias high product standards,the Ausiralian red meat industry and the AustralianGovernment have worked together to developstnngent standards and quality assurance systemsthrough the entire supply chain. These standardsand quality assurance systems are based on anassessment of risk and sound science to meet therequirements of our international customers, withindependently audited systems.Quality AssuranceA sectors of Australias Red Meat industry are All registered abattoirs are required to have qualifiedcurently able to implement systems that operate inspectors stationed in each export meat abattoir to:-.der rdependently audited Quality Assurance (QA) a Carry out daily hygiene inspections before3.rar.s Cerre oped in partnership by the Australian operations begin each day;-r-s... gc,ern.nent and other relevant bodies. a Monitor quality assurance and meat safety throughout the production process; andProcessing Quality Assurance- ---:=-=^s "= 3"e of Australian Federal and Conduct ante-mortem and post-mortem healthS-:.= 3:,:--:-: ^lonitoring. detailed auditing inspections to ensure the safety and suitability of2: "=" :a: l- c:l3sses form an integral part of products of human consumption.:-s: ) :.^-.: s..s:3-s. Elements of thesesystems Department of Agriculture Fisheries and Forestry:": :-: =-. -: - -a-."- .^ 3cr,,enment legislation. Australia (DAFF) - www.affa.gov.auThe Australian Standard AUSTRALIAN Quarantine and lnspection Services- ;::. ::-::: ^l::SS -j 3 a-:S Opefate lndef (AOIS) - www.aqis. gov.au:-: l-=-.a " S.a-:a:a^,?:.c croduction and.-;-S::-.=-.:- :. *:a: z-: -=.-. p.3l_C:S for human Meat & Livestock Australia (MLA) - www.mla.com.au-:-S,-:: :- :S-6?: -:::. ,^"- c- s 3asec on r,,orlds SAFEM EAT - www.safemeat.com.au::s::"::- -- ?^,. s :l-s s::^.,,, :. l-e ISO 9001;2000:::-::-l ------:as:l l-a:. ass-ralce ts
    • Red l4ml lndwlry mla MFA.T & LIVESTOCK ALJsTRALIA Marketing Australian recl meat arouncl the world Australias responsiveness to the needs of our products and also strengthen existing relationships markets, and the successful marketing support for with the industry in each market. Trade missions to Australian red meat products globally, ensure Australia Australia are organised for importers and other trade remains the largest red meat exporting country in the contacts to familiarise and introduce internationalt world. indusiry players to Australian production systems. To build demand for Australian red meat, Meat & First hand experience, combined with structured trade Livestock Australia (MLA) designs and delivers education activities, strengthens user loyalty and, marketing programs tailored to each market and enables new business opportunities. distribution channel. Our cooperative branding program with exporters Programs target trade, retail, foodservice, government and importers is enjoying success around the world, and consumers, with the overall objectives of and MLA continues to train butchers and retailers to increasing market access, market share and sales of ensure Australian red meat is prepared and presented Australian beef, sheepmeat and goatmeat. for consumers in the best possible way. MLA interacts regularly with governments and In-store displays are held in supermarkets and butcher various other organisations to defend and improve shops and point-of-sale material designed for specific accessibility of overseas markets for Australian red countries educates consumers and encourages them to meat products. buy Australian red meat. These various activities work Trade shows are used to support suppliers, to support Australias red meat exporl sales, building disseminate information about Australian red meat long-term trade loyalty and consumer demand. For more information about what MLA is doing in your region, contact your MLA regional office. Japan Europe World Trade Centre Building NCI Business Center, 149 Avenue Louise PO Box 29, Trade Centre Box 24,1050 Brussels, Belgium 2-4-1 Hamamatsucho Ph: +32 25357558,Fax: +3225357563 Enquiries: europe@mla.com.au Minato-Ku, Tokyo 105-61 12, Japan Ph: +81 3 3435 6300, Fax: +81 33438 1677 South East Asia / Chinas Enquiries: iapan@mla.com.au Level 1 , 165 Walker Street, North Sydney NSW 2060, Australia Middle East / Africa Ph: +61 294639147,Fax: +61 294639226 5th Floor, Yateem Centre Enquiries: seachinas@mla.com.au Almutanabi Road Manama North America Bahrain Suite 602, 1401 K Street, NW Ph: +973 17 2230 03, Fax: +973 17 22 5394 Washington DC 20005, USA Enquiries: mea@mla.com.au Ph: +1 202521 2551, Fax: +1 202521 2699 Enquiries: nthamerica@mla.com.au China Meat and Livestock Australia Korea Beijing Representative Office 7th Floor, Kwanghwamoon Building 20 I Oriental Kenzo Office Building 211 , Sejongro, Jongro-gu, No. 48 Dongzhimenwai Street Seoul, 110-730, The Republic of South Korea Dongcheng District, Beijing Ph: +82 23210 8400, Fax: +8227338337 China 100027 www: mla.co.kr Ph: +86 10 84549377 Fax: +86 10 84549296
    • Red /r4eol induslry AUS-MEAT LANGUAGE IDENTIFYING CARCASE CATEGORY DESCRIPTIONS BY DENTITION (BAS|C AND ALTERNATTVE):-S-"E:r rasrtilzedtheobjectivecarcasemeasurements,inparlicuiardentition.toformBasrcar-Cfilisrpsi,.r3 ^^^^- ^+^-^a:-::., oescr plors for Bovine (Veal/Beef/Bull), Ovine (Lamb/Mutton/Ram)and Caprine (Goat). Den:itior s the3-3: o. 3: permanent incisor teeth as an animal gets older. Dentition ranges from zero up to a maximum of elghtlerranent incisor teeth.Caiegories for allspecies are divided into BASIC CATEGORIES and ALTERNATIVE CATEGORIES. and ail havea unique coded cipher.BASIC CATEGORY AITERNATIVE CATEGORIESAnimals assessed for Basic Category ranging fromzero Alternative Categories are determined by grouplngpermanent incisor teeth and up to eight permaneni permanent incisor eruptions to indicate the progressiveincisor ieeth (0-B) are grouped as the following species: chronological age of animals. Alternative Categoryl for the species Bovine, Ovine, and Caprine are Bovine - (Beef/Veal, Bull) individually coded and identified by the application oft Ovine - (Lamb/Mutton/Ram) and a unique category cipher that describes the sex of the<} Caprine - (Goat). animal represented under that species description. BOVTNE - BASrC CATEGORTES (VEAL / BEEF / BULL) DENTITION DESCRIPTION CATEGORY/CIPHER VEAL - Female or castrate or entire male bovine that: <) Has no evidence of eruption of permanent incisor teeth. t Weighs no more than 150k9 (HSCW). VEAL*V* YY i ln males after SSC assessment shows no evidence of SSC. ] Shows youthfulness and Veal colour (Veal meat colour must not exceed the AUS-MEAT Veal colour standard V5). OptionalVeal classes: Refer Veal section BEEF - Female or castrate or entire male bovine that: ;tft@? l} ln males shows no evidence of Secondary Sexual BEEF*A* Characteristics (SSC). OR i Dentition range for this category is 0 to 8 permanent BEEF incisor teeth. BULL - Derived from entire or castrate male bovine animals showing signs of Secondary Sexual Characteristics --1.,t. _ a SSC) in bovine are defined by the following well oe,,eloped aspects: . l,,scles on the neck and shoulder. BULL*B* . "cuira canal and prominent erector muscle . rer s s:ub. , ) -a: T-::rcl:. trr 33s53 area of l,i. ser:iimembranosus muscle-triangular =-i. r: a: .: , scarc: scrotal fat and dark muscle colour.
    • Red /ilnl lnduslry lf .E! BOVINE - ALIERNATIVE CATECORIES (BEEF) E . Chronological age as shown is approximate anly E DESCRIPTION CATEGORY/CIPHER E &.9 Carcase is derived from castrate or entire male bovine that: i Has 0 permanent incisor teeth. YEARLING STEER *YS* t mnrT <) Has no evidence of Secondary Sexual Characteristics (ssc). * Up to 18 months G E $r^rult Carcase is derived from female, castrate or entire male bovine that: l} Has 0 permanent incisor teeth. YEARLING BEEF *Y* t l) Has no evidence of Secondary Sexual Characteristics (SSC). . Up to 18 months E 1t{ Carcase is derived from castrate or entire male bovine that: YOUNG STEER G *YGS* gi_r_Ij-tq <) Has no more than 2 permanent incisor teeth. i Has no evidence of Secondary Sexual Characteristics (SSC). - Up to 30 months G Carcase is derived from female, castrate or entire male fr F[rry xw bovine that: I Has no more than 2 permanent incisor teeth. YOUNG BEEF *YG* G "- - Y,/ I Has no evidence of Secondary Sexual Characteristics (SSC). - Up to 30 months E E vw Carcase is derived from castrate or entire male bovine that: YOUNG <) Has no more than 4 permanent incisor teeth. <| Has no evidence of Secondary Sexual Characteristics PRIME STEER *YPS* E (ssc). - Up to 36 months E Carcase is derived from female, castrate or entire male bovine that: YOUNG G Yyw <) Has no more than 4 permanent incisor teeth. I Has no evidence of Secondary Sexual Characteristics - PRIME BEEF *YP* t (ssc). Up to 36 months G vw Carcase is derived from castrate or entire male bovine that: <) Has no more than 7 permanent incisor teeth. <) Has no evidence of Secondary Sexual Characteristics (SSC) Carcase is derived from female, castrate or entire male - PRIME STEER *PRS* Up to 42 months PRIME BEEF ts G d l bovine that: *PR* G Yyw I Has no more than 7 permanent incisor teeth. .t} Has no evidence of Secondary Sexual Characteristics (SSC). . Up to 42 months rI OX - Carcase is derived from female (only) bovine that: 0x* s * G Kyw I Has no more than 7 permanent incisor teeth. . Up to 42 months d OX - STEER - Carcase is derived from castrate or * S * Of 0X ; entire male bovine that: * * Y7W i I Has up to 8 permanent incisor teeth. Has no evidence of Secondary Sexual Characteristics (SSC). STEER SS - Any age ; ; "J , {3 w Carcase is derived from female bovine that: i Has 8 permanent incisor teeth. cow*c* " All ages ;
    • Red /,4eot lnduslry BOVINE _ ALTERNATIVE CATEGORIES (BULL) DEf.ITITIOH DESCRIPTION CATEGORYICIPHER Carcase derived from entire male not assessed for SSC, YEARLING a Has no evidence of eruption of permanent incisor teeth - YE - O Carcase weighs more than 150k9 .(HCSW) ENTIRE Carcase derived from entire male not assessed for SSC. l) Has no evidence of eruption of more than 2 permaneni YOUNG ENTIRE =<Ea incisor teeth. -YGE- <l Carcase weighs more than 150k9 -(HCSW). Carcase derived from castrate or entire male bovine that: w <) Has no evidence of eruption of more than 2 permanent YOUNG BULL incisor teeth. a Show signs of Secondary Sexual Characteristics (SSC). *BYG* a Carcase weighs more than 150k9 .(HCSW).-SC,., Hot Standard Carcase Weighl ovrNE - BASIC CATEGORTES (SHEEPMEAT) r Chronological age as shown is approxrmate only DENTITION DESCRIPTION CATEGORY/CIPHER w ,-/ LAMB - female, castrate or entire male animal that: I Has 0 permanent incisor teeth. LAMB* L* 12 months (approx.) ., MUTTON - female or castrate male animal that: <) Has at least one (1) permanent incisor tooth. MUTTON {*1 wry <) ln male has no evidence of Secondary Sexual *M* J --/ Characteristics (SSC). - Over 10 months RAM - Entire or castrate male that shows Secondary Sexual Characteristics (SSC). RAM*R* ryw <f Entire male has evidence of at least one (1) permanent incisor tooth. . Over 10 months OVINE _ ALTERNATIVE CATEGORIES (SHEEPMEAT) DENTITION DESCRIPTION CATEGORY/CIPHER Carcase derived from female or castrate male ovine that: YOUNG LAMB +lF l} Has 0 permanent incisor teeth (in addition): *YL* l) Has no eruption of permanent upper molar teeth. . Up to 5 months only Cacase derived trorn t.-"f. or.u"trut. male ovine that: a Has 1 but no more than 2 permanent incisor teeth. HOGGET*H*or ::S:t ::,rc: o In male has no evidence of Secondary Sexual Characteristics YEARLING MUTTON SSC), * 10 to 18 months EWE MUTTON :-:-u;-* GD la.case ceri,,,ed from female ovine that: a -?s - 3r more permanent incisor teeth. *E* - Over 10 months I =:as: r: et "c- , castrate male ovine that: WETHER MUTTON :-lcr u;t <) i-las I crnore permanent incisor teeth. i.-lec nn ariidannc af Qcnnndenr Qawr rol f-horan+aric+ino /aar- * l,lt *
    • CAPRTNE - BASIC CATEGORY (GOATMEAT) DENTITION DESCRIPTION GATEGORY/CIPHER i!i,tatL*j GOAT - Any caprine animal. GOAT*G* wry CAPRINE - AUIERNATIVE CATEGORIES (GOATMEAT) DENTITION DESCRIPTION CATEGORY/GIPHER Carcase derived from female or male caprine that: i Has 0 permanent incisor teeth (in addition): KID i ln male shows no evidence of Secondary Sexual *GK* Characteristics (SSC). a CHEVON can be used as an optional description for this category. Carcase derived from female or castrate male caprine that: I Has 1 but no more than 2 permanent incisor teeth. CAPRAww i ln castrate male has no evidence of Secondary Sexual a Characteristics (SSC). CHEVON can be used as an optional description for this category. *GC* Carcase derived from female caprine that: DOEryw rl Has up to 8 permanent incisor teeth. *GD* Carcase derived from castrate or entire male caprine that: GOAT WETHER I Has up to 8 permanent incisor teeth. *GW* i Has no evidence of Secondary Sexual Characteristics (SSC). Carcase derived from male caprine that: BUCK7ry i Has up to B permanent incisor teeth. l) Shows Secondary Sexual Characteristics (SSC). "GB*OPTIONAL - SUPPLEMENTARY SPECIFICATION CAPRETTO DENTITION DESCRIPTION GATEGORY/CIPHER Kid Goat definition may as an option be alternatively described as "GAPRETTO" but the carcase must meet the following requirements: .rl Be within the following weight classes (HSCW): CAPRETTO - class 6 - uP to 6 (kg) KID - class 8 - over 6 and uP to 8 (kg) *GK* - class 10- overS and uP to 10 (kg) - class 12 - over 10 and uP to 12 (kg) t LJarrn nala ninlz maai nnlnr rr nf tho iniarnal fl:nk mr rqr:le
    • Red lleot lndwlry BOVINE CARCASE ASSESSMENT SCHEME (CHILLER ASSESSMENT LANGUAGE) chiller Assessment was developed to enable AUS-N4EAT accredited Enterprises to assess, grade or class carcases using a uniform set of standards under controlled conditions. The scheme provides a means of describing meat characteristics and of classifying product prior to packag- ing. These characteristics include the colour of meat and fat. the amount of marbling, eye muscle area, the rib fat and the maturity of the carcase. Assessments are made by qualified assessors and results are allocated to the carcase and provide a means of (carcase) selection according to individual contract specifications.lre AUS-M EAT Chiller Assessment Language is only available to AUS-MEAT accredited Enterprises, their clientsarosuppliers. BEEF and VEAL - MEAT COLOUR Meat Colour is the predominant colour of the rib eye muscle (M. longissimus dorsi). Meat colour (Beef and/or Veal) is assessed on the chilled carcase at the bloomed rib eye muscle area (M. longissimus dorsi) and is scored against the AUS-MEAT colour reference standards. BEEF MEAT COLOUR fiMMMMWWWW Colours displayed show the darkest colour of each grading and it is a guide only, not a true representation. VEAL MEAT COLOUR NWMMM Calaurs displayed show the darkest colour of each grading and it is a guide only, not a true representation. FAI COLOUR Fat colour is the intermuscular fat lateral to the rib eye muscle. lt is assessed on the chilled carcase and scored against the AUS-MEAT fat colour reference standards. Fat colour is assessed by comparing the intermuscular fat colour lateral to the M. longissimus dorsi and adjacent to the M. iliocostalis and is scored against the AUS-MEAT Fat Colour reference standards. .ffitrfrw ll ll ll ltT::i
    • MARBLINGThe AUS-MEAT Marbling system provides an Marbling is an assessment of the chilled carcase andindication of the amount of marbling in beef . The MSA scored by comparing the proportion of marble fat tomarbling system provides an additional indication of meat at the surface of the assessment site which liesthe fineness of distribution and the size of marbling within the M. Iongissimus dorsi boundary. Marbling ispieces. The AUS-MEAT marbling evaluation system and assessed against the proportion of marbling to meatthe MSA marbling evaluation system can be used in depicted in the Marbling reference standards.harmony to provide more detail about the product. Chiller Assessors who assess marbling above marblingMarbling rs the fai that is deposited between muscle score 6 must hold a high marbling endorsement asfibres of the M. longissimus dorsi muscle. Marbling is well as holding the standard Chiller Assessmentassessed and scored against the AUS-MEAT Marbling qualification.reference standards. RIB FAI MEASUREMENT (SUBCUTANEOUS RIB FAT MEASUREMENT) Subcutaneous Rib Fat measurement is a measurement in millimeters of the thickness of subcutaneous fat at a specified rib. TOTAL RIB FAT MEASUREMENT Total Rib Fat measurement is a measurement in millimetres of the thickness of subcutaneous fat and intermuscular fat at the specified rib. CARCASE MATURIryMaturity is an estimation of the development of aBeef carcase determined by the degree of ossificationof the dorsal spinous processes of the vertebrae,the fusing of the vertebrae, and the shape and colourof the rib bones.
    • Red tltleal lndwlry PACKAGING OF RED MEAT l:-.::: ca;<agrng of red meat is crucialto the overall quality and shelf life of the product.,,,*:- -:-- aiecrs ihe return to the customer/impoder. The polythene covering (sheet or bag) must be of a s -= i: aJ:c-aiely secure the meat content for exposure to outer contamination or freezer damage. The methods of packaging and symbols are outlined. TNDTVTDUALLY WRAPPED (lW lndicates that the meat cut has been individually wrapped in an approved material, such as a sheet, stock netting or bag. These are most commonly used on larger primal cuIs.lndividually Wrapped uses the cipherlW. LAYER PACKED (LP} lndicates the product is packed into a carlon containing two or more layers of meat with each layer separated by an approved material. Layer packed meat is most commonly used to layer small cut items (e.9. Flank Steaks or Backstraps) . Layer Packed uses the cipher LP. MUtrI WRAPPED (MW Multi Wrapped indicates the meat has been packed in a single bag or covering and contains two or more cut items. This method is most commonly used for small and medium sized primal cut items (e.9. Chuck Tenders - Lamb Racks). Multi Wrapped uses the cipher MW. TRAY PACKED (TP) Tray packed meat is when the meat is packed into an open container or tray, and covered with a film. This is mainly used in smaller primal cuts or porlioned meal. Tray Packed uses fhe cipher nTP. MODTFTED ATMOSPHERE PACKED (MAP) ,,1oC f ed Atmosphere Packed indicates that packs (primal cuts or retail ready tray) ae ,,,apced and are flushed with a mixture of gases to remove the oxygen. The :a:/,s ae mcermeable to gases and retain the modified gas atmosphere around :-: -:ai ir p:se^,e the meat quality and shelf life by restricting the amount of : a::3 a 3:,,,t-. Modif ied Atmosphere Packed uses fhe cipher UMAP. vAcuuM PACKED (VAC) , a: - -- =:: *.3: - , l , 3s ihe remo,,,al of air and oxygen from the packaging. This :3a:3s ." ,2.--- a-i asss:s in the preservation of meat and improvement in -3: r-: :, ;,=:c iae acK cf cxyEen around the meat that promotes bacterial j"c,:-,a:-Li-.r 3a:<g s aoapteo :o all methodsof packaging, including: o -. , 3-a . ,,r"a:pad - ,acuum Packed tl VACI r Layer Packed - Vacuum Packed . l,- : r,rappac - Vacuum Packed iMWVAC) r Tray Packed - Vacuum Packed (TPiVAC)
    • Red /tleol lndutry E tri LABELLING INFORMATION E -E A label is applied on cartons of packaged meat identifying the product and traceability aspect. E E E .19 AONPLESS geEP ANY MEAT WORKS Go PRODUCT OFAUSTRALIA LONG FLAT ROAD to *YG* STRIPLOIN ANYrowN Nsw 17 E lb E .E _,E PKD ON 17-APR-2004 17 :26 E BEST BEFORE 29.MAY-2004 26.Zkq 57.81bn,,,*,o"i .E Ratch: 448Y s/N41457354 E E 10. Net Weight: Meat content of the carton less all 1. Generic: Statement Bone-in or Boneless and identification of sPecies. the packing material and shown to two decimal G 2. Gountry of Origin: This is an export require- ment and is applied io all cartons from export places in kilograms and in some cases duel weights are shown in kilograms and pounds t establishments. 11. Batch number: This is an in-house company identification number for a production batch for E 3. Carcase ldentification: Category cipher which identifies the Carcase age and sex (-YG.) or product trace back purposes when required. rJ 4. YOUNG BEEF. Product ldentification: Primal cut description 12. Garton serial number: Serial number is ihe same as shown in the bar code. q l (e.g. STRIPLOIN) as shown in the Handbook of 13. Halal Approved: lndicates that ihe product has been ritually slaughtered and certified by an d Australian Meat. Common code ciphercan be applied for customer country requirements(e.9. -STL.) 14. approved lslamic organisation. Establishment number: Plant registered d 5. Primal Weight Range: lndicates that each primal cut in the carton is the minimum / maximum weight Establishment number. ; range as shown on the label. q I 15. Alstamp: Australia Federal Government lnspected 6. Packaging type: IW/VAC indicaies that the stamp. product has been lndividually Wrapped and Vacuum Packed. 16. Refrigeration Statement: Keep Chilled / Refrigerated indicates that the product in the E 7. GSI - EAN.UCC 128 Bar Gode: Bar code that carton has been held in a controlled chilled ; has been developed and compliant with the condition from time of Packing. international meat industry guidelines. 17. Number of Pieces: lndicates the number of E 8. Packed on date: lndicates the day, month, and time that the produci was packed into the year primal cuts in the carton. 18. Gompany Gode: ln-house identification code for t carton. the product in the carton. E 9. "Best Before" date: Means the packaged date is at the end of the period for meat stored in 19. Company trading name: lndicates the name of the packer of the Product. E accordance with any stated storage condition Meat marked with "besf before" date can continue Other Label requirements: MSA: Beef only - Etl High Quality Beef Labelling requirements for EU E to be sold after that date provided that the meat is not damaged, deteriorated or perished. Meat and other importing country requirements. E marked with "use by" dale is prohibited from r=
    • Red l,rleol lndwlry HOWTO USE THE HANDBOOI( OF AUSTRALIAN MEAT-z );- r:.:/, :f ,Austra,ian Meat is designed to enable Exporl-3r: :-. -::rters of Australian product to communicate detaileds::,: :a: c:s ard descriptions of red meat items using the same:3--cr Language.-JS-l,1EAT has assigned a distinci four-digit number for every:" ma cut specification and offal product derived from beef, veal,s^eec and goat. Primal cuts are a muscle, or group of muscles, Bone in or Boneless) which are defined by detailed cutting res using objective measurements (e.9. rib number), standardcescriptions and directions. How to read and understand the Handbook Of Australian Meat Specification. Meat lmage Product Description Reflects accurate cutting lines Name of the product cut or item. Unique Product Code Number to detailed specification. lndicating Cut Name - Side srDE 1000 Skeletal Shaded Carcase is splil into Sides down lhe length dividing the spinal Area column. Carcase lrim must comply with all government hygiene regulations that passes a carcase fii for human consumption and lndicates the with the Australian meal induslry agreed minimum trim requirements. location of the For further delails ol the minimum trim standard definition for bset product. carcase see page 1 10 or visit the AUS-MFAT web site. Point requlring specif ication: . Variaiions io minimum trim standard definition (buyer/seller agreed variaiion). tTEt{ NO. 1000 HINDQUARTER 101O Hindquarler is prepared trom a Carcase Side by the separation of the Hindquarler and Forequarler by a cut along the specified Item No. rib, at right angles to the vertebral column through to the ventral Item number ponion of ihe Flank. is reference to Points requiring speciliealion : specification . Rib number required. / . Diaohraom removed. ,/ details and // rib number ITEM NO. variations. / r010 {3{ib) 1015 (8{ib) // 1011 {o{ib) 1016 (4{ib) l0i2 i1 rib) 1017 {6iib) r013 (2-rib) 1018 (9{ib) Points requiring specif ication 1014 {7{ib) 1019 {1oiib) Additional criteria that can be used to specify a purchasers requirements for a specific product item.T- s -- E: : rr c; the Handbook of Australian Meat contains a selected list of detailed product specifications = J,JJ=- ^ + it is by no means a full comprehensive list of products registered with AUS-MEAT. lUL tr;fins. detalls on Australian Meat Australian Meat lndustry Stakeholders sp€crca: ons and produci code listings can can access the Handbook Library Database by oe cbtair-red bl"contacting AUS-MEAT at: becoming an AUS-MEAT On Line Member. usmeat@ausmeat.com.au a For more details contact AUS-MEAT at o|u,isit the r,,eb site at www.ausmeat.com.au ausmeat@ausmeat.com.au
    • Red lleol lnduslry rI t= CHECI( LIST GUIDE FOR E ORDERING AUSTRALIAN RED MEAT E E When ordering Australian Red Meat cut items from the Handbook of Australian Meat -E the following check list should be considered. G SPECIES AND CATEGORY Select the species and Category (Basic or Alternative) that you require: eg. Beef / Veal / Bull / Lamb / E Mutton / Goat. (See Species and Category listing) -t PRODUCT ITEM: E Select the product from the Handbook of Australian Meat by cut item description and unique code number. product E -,E ADDITIONAL REQUI REMENTS: List from the specifications details, e.g. Points requiring specification: fat depth, rib numbers,fat/lean .t content, trim variation, muscle content variation. E WEIGHT OF PRODUCT E Specify carcase or cut item minimum and maximum weight range or bulk pack even weight. ,r! SPECIAL PROCESS: G Halal cerlified product, EU - High Quality Beef. E QUALITY REQUIREMENTS: ts i for Meat/Fat Colour Assessment, Marbling Assessment, MSA Graded, Grain Fed Cerlification, Aged i a specified period. CONDITION OF PRODUCT Fresh/Chilled or Frozen. E ; PACKAGING REQUIREMENTS: in plastic (lW) - ; Specify - how the product is contained i.e. Vacuum Packed (VAC) - lndividual Wrapped Layer Facked (Lp) and specify that the wrapping be secure with no exposure of meat or entrapment ; of polythene in frozen meat. (see list of packaging methods available) E SPECIAL LABELLING REQUIREMENTS: Specify details in addition to the mandatory information, i.e. other language details included, e9. Besi E Before date. E SPECIFY THE QUANTITY OF YOUR ORDER: E Ensure that the quantity of your purchase is verified E VERIFICATION: To ensure that the specification items on your order are correct, request the details of the order be E verified by the supPlier. E TRANSPORTATION / DELIVERY E and del iverv requ rement detai ls. i lr=
    • Red lleol lndulry INDUSTRY PROGRAMS AUSTRALIAN GRAIN FED BEEF MINIMUM STANDARD SPECIFICATIONST"e Ar.rstralian Grain Fed cattle industry through the National Feedlot Accreditaiion Scheme. administers thecen fication and specification for minimum standards for Grain Fed Beef.CERTIFICATIONCaltle slaughtered and processed as Grain Fed must be sourced from afeedlot accredited with the National Feedlot Accreditation Scheme (NFAS)and audited by AUS-MEAT. All cattle from accredited feedlots must havethe necessary NFAS Delivery Documents at time of slaughter. AustralianQuarantine lnspection Services (AOIS) are the responsible organisationfor the admrnistration of declaration/documents on plant.AUS-MEAT is the organisation responsible for post-slaughter monitoringof Grain Fed product. Carcases eligible for Grain Fed Certification mustcomply with the following criteria for meat quality assessments.GRAIN FED - SYMBOL - GF BoN€.TNBEEF ANY MEI Number of days on feed: 100 days Age of animal (Dentition): 6 permanent incisor teeth (01)9932711105879313102)001856{13X (maximum)except where carcases with thoracic vefiebrae "YGS- SHORTLOIN are only partially ossified. GF Asessment Site 5/6 Rib WVAC MB:2-6 MC:1a-3 FC:1-3 P8 Fat depth (mm): 7 mm (minimum) Pkd On 17-APR-2002 17:26 I l.a P., 1n AIIV tnd, Meat Colour Score: 1 a-b-c - 3 Fat Colour Score: 0 - 3 Feed Ration Cattle must have been fed in a feedlot for not less than 100 days, and for not less than 80 days of that, on a nutritionally balanced ration of a recognised high energy feed of which grain is the highest single component. Rations must have an average metabolisable energy (ME) content greater than 10 megajoules (MJ) per kilogram of dry matter.GRAIN FED YOUNG BEEF - SYMBOL - GFYG o Number of days on feed: 70 days (Females not less than 60 days) o Age of animal (Dentition): 0 to 2 permanent incisor teeth {01t99327111058793(31 -YG- STRIPLOIN 02)001S6(13)( + FB Fat depth {mm}: 5 mm (minimum) GFYG IWVAC Agod 14 days VveiqhtRange5-7kg <} illleat Golour Score: 1 a-b-c - 3 Pkd On 17-APR-2003 17i26 $ Fat Golour Score: 0 - 3 Feed Ration Ca:: E r;s: ha,e been fed in a feedlot for not less than 70 days, and (females for not less than 60 car s a.rc rot ms than 50 days of that. on a nutritionally balanced ration of a recognised high energy fee.c of ,r,h;ch grain [s the highest single component. Rations must have average metabolisable crornli rl,,{Fi cnnianl nroatcl lhan 1O mcnaint rles IM.l) ner kilooram of clrv matter
    • ,i€ Red /,4eol lnduslrY @@ GS1 AUSTRALIA Stanclards in the Australian Meat Industry representatives Food SafetY in todaYs GSl Australia in conjunction with meat industry Meat & global environment has including, AUS-MEAT, AQIS, Food Science Australia lndustry Council 1 Livestock Australia, and the Australian Meat become a critical PrioritY formed a working group that looked at how the EANUCC &Lrstralia for the meat industrY. standards could Fr:irf raf:f ! :-. lli I j:1.t1:i: numbering, bar coding and electronic messaging i Consumers throughout beimplementedintotheAustralianMeatlndustryThegroup retailers are able the world now have an expectation that developed a set of guidelines tiiled: Australian Meat lndustry products they sell to identify, 0r trace the origin of the food Guidelines for Numbering and Bar Coding of Non-Retail Trade forced the need This growing pressure from consumers has phoning Items. A copy of the guidelines can be obtained by for a review of supply chain concepts and methodologies GSl Australia on 1300 366 033 or visiting wwwgsl au org available to provide this evidence of traceability and expotl This guideline is intended to apply to the domestic TheEAN.UCCsystemisaninternationallycompatiblesystem sectors of the Australian Meat lndustry lt is fully consistent with identification of fortheidentificationofitems,services,logisticunits,assets emerging commercial arrangements for the and locattons traded worldwide There are 101 GS1 Member proOu"ctstnrough the distribution and wholesale chain as well companies in 155 as with developments internationally where the EANUCC 0rganisations representing over 1 million nations around the globe. system is also being adoPted. Some examples of EANUCC bar codes being used in ihe TheEAN.UCCsystemprovidesanopenstandardthatmeets the needs of all industry sectors, including the Australian meat Australian meat industry today are shown below industry. The primary objective of the EANUCC system is - bar code Figure 1: Carcase ticket with EANLICC 128 and exchange of to facilrtate communication, data collection informationintheinterestsoftradingpartners.Thesysiem common language of communication for trade provides a Daiel oDer Se^ Dent F.lD Cat Lol KiLl and commerce worldwide. AB34M 0 4 t 45 29-JUL02 The EAN.UCC sYstems consists of: - 128 bar code identification of Figure 2: Variable Weight Carton with EAN|CC 1, Standard numbering structures for the goods, services, shipments, assets and locations; lSlJFSI-.nf;" 32307 2. DaIa carriers to represent the identification numbers in machine readable format; and the captured 3. Electronic messaging standards to transmit data between irading Paftners PKO ON 1 7-APR-2004 17.26 COMPONENTS OF SEST BEFO{F 29-MAY.2OO4 57.81b *u*uuni THE EAN.UCC SYSTEM Figure 3: EANIJCC Logistics Label Format PRODUCT CODES APPLICATION 4 digits, ComPanY IDENTIFIERS Any Meat CornPanY or AUS-MEAT Weights, Dates, Carton Numbers, NLIS lD sscc 3931 2438000000001 2 COMPANY NUMBER Shipment No QuantitY lTElvl Global Location ldentification 99312438260074 672 CTN Numbers Numbers Weight (net) ShiPPing Program 18,278,4 kgs 32691005 ilililil lililll ffilnillllllililllillllll[ (00)3931 243800000000 1 2
    • Red /t/leol lndwlry .,.L MEAT STANDARDS AUSTRALIA Meat standards Australia (MSA") Beef Grading Program predicts @ Eating Quality by grade, cooking method and ageing requirement to guarantee the tenderness of beef for consumers. The MSA grade/s are determined by calculating the direct and ff interactive effects of factors which affect beef eating quality. Such factors include breed, sex, marbling, age, growth history, carcase quality attributes, processing methods and treatments. INTEGRIryAll padicipants in the program are required to MSA CERTIFICATIONbe licensed. Licensees of the MSA Trade Marksand technology are required to have auditable MSA certified beef provides a consumerprocedures in place to prove proficiency to the guarantee of eating quality at three quality levelsMSA Standards. The MSA program is operated in conjunction with cooking method.under an AS/NZS ISO 9001:2000 Certified The quality grades are defined as follows:System. (MSA Trade Marks)l,4SA TRADE DESCRIPTION SPECIFICATIONS Licensed grading Enterprises include within ffi ldsA*arcri. wage & Guaranteed Tenderness:he cadon label or carton panel trade description "iormatjon the MSA grade, cooking method andage ng requirements. Licensed Enterprises ensure winat crccedures for use of the MSA descriptionsas :a: othe product description are integrated r:o :ie aocro.,ed Quality System before label @ffiffi MS& e Premium K Tenderness a: TRADE MARI6 i [ .:s.]:{ -,Js.a a rMLA) is the ownerof -)a,a-s ,,-,-- a.e,lsed to cerlify the ffi W Supreme -! l-a :-. : ::::c ,,l cr they are applied. Tenderness - -":--l = :: s: :l cc the MSA Trade - :"a-:s : -:-c.: -. -s: thc hrlSA Tredo ": :- :-::="-S 3:^: - aeOe and Standards W
    • Red /iled lndulry s EI BEEF CARCASE GRADING SYSTEM E E MSA MARBLING (MSAMB) MEAT COLOUR (MC) .E Beef Meat Colour is the colour assessed at E the rib eye muscle (M. longissimus dorsi). lt G is assessed on the chilled carcase and E scored against the .E! AUS-M EAT Meat Colour reference standards in that area of ihe M. longissimus dorsi E that displays the most predominant colour. E E The MSA marbling system provides an indication of the fineness of distribution and the size of marbling pieces. The AUS-MEAT Marbling system provides MMMMWMM I ; an indication of the amount of marbling in beef. The MSA marbling evaluation system and the AUS-MEAT ; marbling evaluation system can be used in harmony to provide more detail about the product. Marbling is the fat that is deposited between individual Mffiffi?itiiiwryp ; muscle fibres of the longissimus dorsi muscle. ; The assessment of marbling provides an indication MATURTTY/OSSTFICATION (OSS) ; of disiribution and piece size as well as the amount of marbling. The steps between the MSA marbling standard are judged to tenths for grading, creating d a score range from 100 to 1 100 in increments of ten. ; J FAr COLOUR Fat colour is the colour (FC) J of lntermuscular fat ; lateral to the rib eYe muscle. lt is assessed on the chilled carcase d d and scored against the AUS-MEAT Fat Colour Reference ; Standards. Fat ; Colour is assessed by comparing the Maturity scoring provides a scale for the assessment lntermuscular fat colour lateral to the M longissimus of physiological age of a bovine animal. The term dorsi and adjacent to the M. iliocostalis scored against refers to the cartilage turning to bone in the spinous ; the AUS-MEAT Fat Colour reference standards. processes in three sections along the backbone - E r=nnnn sacral (tail), lumbar (loin) and thoracic (head). The 0 process starts in the sacral regton in the form of red spots and as the process increases turns to hard, E yellow bones. Lr - .? 8 S .- Colours disPloYed show the dorkest colour of each groding The shape and colour of the rib bones are also used to determine scores. Maturity is measured in E :24: ond it is o qutde onlY, not o lrue increments of ten with the lowest being 100 and the rE-
    • -::.*H!9!JU:k*--, ULTIMATE pH (pHu) SUBCUTANEOUS RrB FAT (RF) = -= _ - : = -:aS,:-:-::= aa:3 . = _:, =. Subcutaneous rib fat .:=i-=-:-:S afe is a measurement in -.2":a "c- a rh millimetres of the c.oDe :-ai s ca cra:ed dail), thrckness of Sub- 3s"ore eacl grade. cutaneous fat at a T:e cpiimum pH level specified rib. o- :neat ls 5./0 anci belor,v. with levels above this being downgraded to non-MSA product. When measured correcfly, pH is one of the most accurate indicators of eating quality LABELLING INFORMATION and is an essential part of the grading process. The Ultimate pH is affected by treatment, temperament and condition of the live animal. The speed at which pH declines from the live staie (approx pH 7.0) to the Ultimate pH affects eating quality. This isaffected by post-slaughter treatments such as quantityof electrical inputs and temperature. HUMP HEIGHT (HUMP HT)Animals of the samebreed type can showdifferent levels ofvisual (phenotypic) MSA3Grl @5daysTropical Breed MSA 3 Rst @ 5 days, MSA4 @ 34 daysContent. MSA 3 Sfr @ 5 days, MSA 4 @ 28 daysThe hump is meas- MSA3 Tsl 5 days, MSA 4 @ 14 days @ured byholding aruler MSA 3 Cas @ 5 days, MSA 4 @ 14 daysparallel to the ribs. The ruler is moved to the position of thegreatest hump width and includes all of the meat fromthe top (dorsal) edge of the paddywhack (ligamentum The labelling information must include MSA quality grade 3, 4 or 5, recommended cookingnuchae) and across to the top (dorsal) surface of the methods and required ageing period.rhor:boideus (hump) muscle. ffi For more information, visit the MSA web site at: www. msagrading. com ff
    • STANDARD BOVINEPRIMAL CUTS MUSCLE REFERENCE Page No.Carcase Structures 23Alphabetical List of Muscle Names 24Beef Skeletal DiagramBeef Cross Sectional Views 26Forequarter PrimalsHindquarter Primals
    • Bovine /o4uscle Reference C c) C .a a .9. o .a f o a .q E - E CIrl .= E E o .a O 6 C f c) O F a) x= o c ! _o o o o o o E x l OJ LLj - 66 d6 _o 6 a E c 6 a a Oa a o x = a o l CJ c) .a f d)J a G LL C6 c o a o c) o 0) O o c C o c-c a a c) O c .a C 0- CJ ___) co o c0 c) C c_ F FEoI! A= -o 6! 0 JU i^ul= lu , odiLrJ=JU(n)- o l a a a o f a fI!= .c € c o c c c)trl c) I (g _o .cI! E c) E c) f a #l U) o Eco E C) Cg f a _o o trc) -6 := "9. .g (ro -c o(g E .^6i IE o o a oo- c .- (s(s o _o (u 6=qG oo XIrl o .a a f c E I u q ;6 () - -c -c oo (g(s :o LU x= (s .c o a:61! o- ; E o ]J X c) a l6 aa Oo oc) LL .a .q -ic)a 6 d (te _oJ a.) XC (s o (d o u) Cd ($ a f O f l .s b ;i!1c)c -OO !- LLJ O a o cl, c) o E.fv xa o(t :f a (d c ,c)I!-I- LLOJI!JUV) a a-) .= ! c) ul o(6 A= XN a aa E uO c6 cg a E.a |oCs oc0 oaI& - c) Aa a(A= Fn C 6cgI! f a #t (, ov .a JA =l aI! :f (g __Jco a)
    • HelloProspective Food Distribution Partner, o Like to learn some more? o Like to ask some detailed questions? o Like a more detailed consultation on your Beef lamb Veal and food supplies? o Want to know minimum order levels? o Like to know qualities we handle, brands and breeds we cover? o Like to know which countries we buy from? . Like to which countries, we sell / distribute to ? . Are you looking for special Organic Halal or other certified supplies ? . Want to know what the order supply maximums are? r Ready to request our offer or full FOB CF CIF offer? . Need a consolidator? . Are you a Chef ? . Are you a Director or CEO? o Are you a Global/regional Resort Ghain or Restaurant chain looking for Sound advice? e Are you an importer or supermarket operator? . We wetcome all communications seeking a chat and co operation in business on Beef lamb Veal and quality well known and unusual foods items in General.With Over 30 Years in FoodI am proud to be a 3d generation food provider.Please touch base with me now.I believe in helping everyone with good free information, ln return for getting first offer toco-operate and eventually supply and fill your foods requirements regularly from myexperience and company team.Daniel DonatelliMb 089 909 3178 danieldonatelli@hotmail.com
    • B ovln e 1,4 w cIe Refe re n ce BEEF SIGLETAL DIAGITAM I ,a.:. G a-o Calcaneal Tuber Tibia (Hind Shank Boner Popliteal Obturator Foramen Stifle Joint lschium (Hip Bone) Patella (Knee Joint) lschiatic Femur (Leg Bone) Coccygeal Vertebrae Superficial lnguinal flail Bone) Subiliac Sacral Vertebrae 1 to 5 (Back Bone) Acetabulum Os Coxae Tuber Coxae Lumbar Vertebrae (Back Bone) (1 to 6) Bodies of the Vertebrae Transverse Process Chine Bone (Bodies of the Cervical - Thoracic & Sacral Vertebrae) Costal Carttlages (Rib Cadilase) Feather Bones (Spinous Processes) Xiphoid Cartilage Scapular Carlilage fiip of Breast Bone) iBlade Bone Caftilage) Sternum (Breast Bone) Scapula (Blade Bone) Olecranon (Elbow) Prescapular Ulna l Fore Shank Bone I lMI Radruscil i1st and 2nd t-onrino Avic I /a#aFrraa Humerus (Arm Bone) Prepectoral Carpus
    • Bovine 14uvle Reference BEEF CROSS SECTIONAL VIEW ffi
    • Bovine llurle ReferenceBEEF CROSS SECTIONAL VIEW 87 10
    • !E F- E FOREQUARTER PRIMALS G IG G lsBLADE 23OO G lc List of Muscles: 2 M. anconaeus tG - 6 M. brachialis 4 B M. coracobrachialis ,c 1 E 1 M. deltoideus 14 M. extensor carPi radialis 36 M. infraspinatus 41 M. latissimus dorsi 84 M. subscapularis H - 86 M. tensor fasciae antibrachii 8B 89 M. teres major M. teres minor lE - ffi ffirffi 95 96 97 M. triceps brachii caput laterale M. triceps brachii caput longum M. triceps brachii caput mediale E wwng6g l= = G List ol Muscles: l=cHucKzz6o (s RIBS) 35 M. iliocostalis (syn. M. Iongissimus costarum) E 43 M. longissimus cervicis 45 M. longissimus dorsi (syn. M. longissimus thoracis et L -l 49 68 lumborum) M. multifidi dorsi M. rhomboideus E 74 M. semispinalis caPitis (syn. M. complexus) E 77 79 Bl M. M. M. serratus dorsalis cranialis serratus ventralis thoracis spinalis dorsi E 84 M. subscapularis 93 M. trapezius cervicalis h - 6# 7# M. brachialis M. brachiocephalicus 3B M. intertransversarii cervicis E 39# M. intedransversarius longus 44# M. longissimus capitis et atlantis E 46# 47# 48# M. longus capitis M. longus colli M. multifidi cervicis E other Structures 50# 54# M. obliquus capitus caudalis M. omotransversarius 65" M. rectus capitis dorsalis major E ffi *103 ligamentum nuchae 71# M. scalenus dorsalis l- - ffi w # Muscles of the Chuck not shown in illustrations. 72# M. scalenus ventralis 82# M. splenius 83# M. sternocephalicus E l- - rriCHUCI( TENDER Z31O L l- - E I lr L - r< l! List of Muscles: 85 M. supraspinatus hr
    • a B ovln e lrlu s cle R efe re n ce= FOREQUARTER PRIMALSEFd SPENCER ROLL ZZ30 (5 RIBS) List of Muscles:b 35 M. iliocostalis (syn. [4. longissimus costarum)b 36 37 M. infrasprnatus Mm. intercostales externus et inter- NUSb 41 42 M. latissimus dorsi l4. evatores costarumh 45 M. ongissimus dorsi (syn. [L longissimus thoracis et lumborum)b tr# -il 49 6B M. multifidi dorsi M. rhomboideusb 74 M. semispinalis capitis (syn. lVI. complexus) r=i 76 77 79 M. serratus dorsalis caudalis M. serratus dorsalis cranialis M. serratus ventralis thoracisT r----- ..j:: B1 M. spinalis dorsil B4 M. subscapularis s4 M. trapezius thoracisH ffit other Structures ffiffi ffie8gt ..l03 ligamentum nuchae -107 scapula cafiilageb BRrSr(Vt Z3ZO ( 10 RIBS)TT 37 (10 Ribs)HI!-ra List of Muscles: 37 56 Mm. intercostales externus el internus M. pectoralis prof undus (syn. l/l. pectoralis ascendens)brrt 57 M. pectoralis superf icialisb{ ffi ffiffi 70 (syn. IVI. pectoralis descendens et iransversus) M. serratus ventralis thoracis a&wffiw s2 M. transversus abdominisbrl=a FORE SHIN 2360 List of Muscles:fl 4 6 M, biceps brachii M, brachlalis 3fl I 14 M. extensor carpi obliquus (syn. M. abductor pollicus longus) M. extensor carpi radialisfl ./lt lrv L i e6) 15 M, extensor carpi ulnaris (syn. M. ulnaris lateralis) It) M. extensor digiti quarlii proprius (syn. M. extensor digitorum lateralis)=a 1B M. extensor digiti tertii proprius 20 M, extensor diqitoum communis=t (a) humeral head (b) ulnar headit J 22 23 .E M. flexor carpi radialis M, flexor carpi ulnaris l4, flexor digitorum profundusa 27 (a) humeral head (b) ulna head lvl. flexor digitorum sublimisa (b) 13 95 (syn. M. flexor digitorum supedicialis) M. triceps brachii caput laterale (not shown){ 20 96 M. triceps brachii caput longum
    • B ovin e /t4us cIe R efere n ce HINDQUATTTER PRIMALS TOPSTDL ZOOO / ZOIO List of Muscles: H 1 ,!. adductcr:e-oris -:3 lJ graci s 55 l,l cect rers l0 l,1. sator us 73 l,4.sem;membranosus - SILVETSIDE ZOZO List of Muscles: 5 M. biceps femoris (syn. M. gluteobicePs) 27 M. flexor digitorum sublimis (syn. M. flexor digitorum Hffim ffi 29 superf icialis) M. gastrocnemius ffiffi w triff#ffi MW 75 . B0 M. semitendinosus lVL soleus (not shown) I(NUCIOE ZOTO List ol Muscles: 66 M. rectus femoris 98 M. vastus intermedius 99 M. vastus lateralis ffi 100 M. vastus medialis 0ther Structures *104 periosteum r-
    • y B ovin e ltl u le R efe re n ceEL HINDQUARTER PRIMALSE srRLorN BUTT (RUMP) ZO81bbLEtrbbbbEE ffi ffiffi List of Muscles: 5 M. biceps femoristr (syn M. gluteobiceps) slHwry 10 M. cutaneus trunci 30 M. gluteus accessoriusE 31 an JL M. gluteus medius M. gluteus profundus M. obliquus externusE 51 abdominis Rld M. obliquus internusLtd 69 abdominis M. sacrococcygeus dorsalisL et lateralis ot M. tensor fasciae latae 92 M. transversus abdominis,-l- Other Structures .102 ischiatic lymph nodeE5L: THrN FLANr( (3 RrBS) ZZOOI55L5Lr#E-4 t I-a4Ea- List ol Muscles:5 37 Mm. intercostales externus et internusf i."j ffi Jt 5l M oblrquus externus abdominis trdv ffi#ffi gwwre 52 M. obliquus internus abdominis F&p tx* 64 M. rectus abdominis $si q2 l,4 trenqverqr rq rhdnminlq
    • HINDQUARTER PRIMALSSTRIPLOIN (3 RIBS) Z14O uu ffi ffiffi W, ww List of Muscles: I 0 M. cutaneus trunci 31 M. gluteus medius 35 M. iliocostalis (syn. M. Iongissimus costarum) 37 Mm. interc0stales externus et internus 45 M. longissimus dorsi (syn. M. lonqissimus thoracis et lumborum) 49 M. multifidi dorsi 5l M. obliquus externus abdominis 76 M. serratus dorsalis caudalis B1 M. spinalis dorsi AA M. trapezius thoracisTENDERLOIN 2150 re Llst ot Muscles: 34 M. iliacus 62 M. psoas major 63 M. psoas minor wHIND SHANKZ36A List of Muscles: 17 M. extens0r digiti quaftii proprius (pedis) (syn. M. extensor digitorum lateralis) 19 M. extensor digiti tedii proprius (pedis) (syn M. extensor digitorum longus of the Extensor group) 2i M. extensor digitorum longus (of the extensor group) 24 M. flexor digitorum longus (0f the flexor digitorum profundus (pedis)) M. flexor digitorum profundus (pedis) consisting of (a) M. tibialis posterior (91), (b) M. flexor hallicus longus (28) and (c) l4. flexor digitorum longus (24) LO M, f lexor hailucis longus (of M, flexor digitorum profundus (pedis)) EO JO M. peronaeus longus 59 M. peronaeus terlius (of the Extensor group) 60 M. popliteus - 91 M, tibialis posterior EXTENSOR GROUP
    • BEEF Trimminnc A.I
    • Beef Prinolfuts o z, cl o ro ut o F (l o o <f F u.r E o N z, N (E N E ltJ J o = J an L J J o ct) co o- pil iv5 ;E l-9 v (J CE lrl c) E ul u o at CE :< :<o (/rg z, :< z UJ 00 F ?c 2 !a z, JO t! (0 IJJ F c) *? ih. s) cc co CEN co YR 1:ffi. rh&. a = ! .1S ,l:wl F a- tEu r-tR. -r lrrn6 tttm C .Xfl *1E]p o J J I til4F F N (v) o z, o Ir& it qJ t, lqry o F J N N cB glN lIJ -., at, lu (.)N .! :< z Eq dt ttl F ul o- (t) -s =g .N gJ :< ch :< 2 E, z, co J l! V) F :l U J I q$|l E IJ o z, & = lrlo FF :<R CJ C- ! CJ I& Ld Id o co N o Cl @ ut N 6 F U F E IJJ o ca <f = an o = ^l J E o = o 6 J CL o (Y) &, N F o .f.R. t C" I (J Effi (Y) o N trJ lrl ct =sr cl # 6 F J 6 o o F F o N o z, o rA" /-w fr (J lr.l cc, wE= J q E ON =R aDN UJ rJ) lrl :< e t)) F N u.l =9 i 6 (J ! (.)
    • Eeef LAelght & Yteld 1ude=4--- BEEF CARCASE ancl PRIMAL CUTI- WEICHT RANGES ANCI YELD GUIDE1- -=s:::"ae. -a cJidependsmostlyonthesizeof ananimal.Therefore,comparedr,rithasmalleranimal.a c,, uJrtr ^^^rraly produce larger primalcuts. Specifying the required weight range for a primalcut can!-1 a,= a 3t-c. ,,as.e anc ensure product rntegrity. However, this can add to the cost of the cut.--l U s: tl.re Beef Carcases and Primal Cut Weight Ranges and Yield Guide charl to f ind oui what weights are atrailablett!l ac orcer the primal that best suits your requirements.=t.,41 PRIMAL-- €!- CUT Topside 0ulside 0utside Flal Eye Round Thick Flank Knuckle D-Rump- H.A.M. No. 2000 2030 2050 2040 2060 2070 2100-- carcase % 3.8% 3.8% 6.2o/o 5.7% 1.4o/o 3.7o/o 3.3Yo-r- 1 60-1 80kg s.0 - 5.6 4.6 - 5.1 3.0 - 3.4 11 1.3 3.0 - 3.3 2.6 - 3.0 3.0 - 3.4 = 1.3 - 1.5 3.0 - 3.6 3.4 - 4.2-- 1 80-220k9 5.6 - 6.8 5.1 - 6.3 3.4 - 4.2 3.3 - 4.1 220-260k9 6.8 - 8.0 6.3 - 7.4 4.2 - 5.0 1.5 - 1.8 4.1 - 4.8 3.6 - 4.3 42-5.0-r- 260-300k9 8.0 , 9.3 7.4 - 8.5 5.0 - 5.7 1.8 - 2.1 4.8 - 5.5 4.3 - 4.9 5.0 - 5.71-I- t:::1-J-l PRIMAL "ff -&& CUT Short Loin (1Q Slriploin (1r) Striploin (3r) Tenderloin Gube Roll (5r) Cube Boll (Br)1- H.A.M. No. 1552 2142 2140 2150 2240 2244 carcase % 3.0% 4.4o/o 1.6Yo 2.8%1- 5.5% 1.7o/o 1 60-1 80kg 4.4 - 5.0 2.4 - 2.7 3.5 - 4.0 1.3 - 1.4 1.4 - 1.5 2.2 - 2.5I1 = aF a1 1 80-220k9 5.0 - 6.0 l.t -.1..1 4.0 - 4.8 1.4 - 1.8 1.5 - 1.9I- 220-260R9 6.0 - 7.2 2e_?o 4.8, 5.7 1.8 - 2.1 1.9 - 2.2 3.1 - 3.6I1 260-300kq t.L-o.J 3.9 - 4.5 5.7 - 6.6 2,1 - 2.4 2.2 - 2.6 3.6 - 4.21- iffi!-{ PRMALI- CUT Blade Chuck Roll (5r) Chuck Tender Short Rib (5r) Brisket P/End (60 Brisket Ni End (6r)!II H.A.M. No. 2300 2275 231 0 1690 2332 2342IJ4 carcase % 5.5% 4.Bt/o 0.9% 2.0o/o 3.8% 3.3% ?n 2it- 160-180k9 4.4-5.0 3.8-43 .75 - .80 1.6 - 1.8 2.6 - 3.0J = 1 80-220k9 50-6.0 I a tr1 .80 - 1.0 1.8 - 2.2 3.4 - 4.? 30-36aJ F 220-260k9 6.0 - 7.2 5.3-62 1.0 - 1.2 2.2 - 2.6 4.2 - 5.0 36-43 26-30 5.0 - 5.7 AO 260-300k9 t.a - o.J 62-7.2 1.2 - 1.4 ^1=J
    • BONE-IN BEEFsrDE 1000Carcase is split into Sides down the length dividing the spinalcolumn. Carcase trim must comply with all government hygieneregulations that passes a carcase fit for human consumption and withthe Australian meat industry agreed minimum trim requirements.For further details of the minimum trim standard definition for beefcarcase see page 1 10 or visit the AUS-MEAT web site.Point requiring sPecif ication:. Variations to minimum trim standard definition (buyer/sel ler agreed variation). ITEM NO. 1 000 :-:;--".:,--;r:---...-s!.;:-*@-;@.+*++-*u_.;=.*:-=-*--HINDQUARTER 101()Hindquarler is preparec ficm a Cacase S ce brthe separattonof the Hindquarle!and Fcec-ar:eb.l a c-t aong the specifiedrib. at right angles:c t-: ,eteba :c --r-:ho!cr to the ventralporlion of t^e F ank. !_ ::-r:Points requiring sPecif ication:r Rc ttr-cer?a-ec" ,: -. D apf agryer: ed, (-l-: ,----". v ITEM NO. I 01 0 r3-rib) 1 5 (B-ribr 01 1 01 1 r0-rib) 1 6 t4-ribt 01 - -ribt {]T 2 L1 l 01 7 t6-ribt C13 2-rl5 I018 t9-rib -ir ;-ri5 T019 110-rblPISTOLA HINDOUARTER 1O2OPistola Hindquarler is prepared from a Hindquarler b5tieremoval of the Thin Flank, lateral porlion ribs and porlionof the Navel End Brisket. A cut is made commencingat the superficial inguinal lymph node separating theM. rectus abdominis and following the contour of the hiprunning parallel to the bodies of the vedebrae approximately75mm from the eye muscle (M. longissimus dorsi) to thespecified rib. ITEM NO.Points requiring specif ication:. Rib number required. 1 020 1 021 (B-rib) I 025 (5-rib) (1 -rib)026 (6-rib) 1e Diaphragm removed. 1022 (z+ib) 1027 (7 -rib). Distance from eye muscle. 1 023 (3-rib) 1 028 (9-rib) 1024 (A"rib 1 029 (1 0-rib)BUTT AND RUMP 1502Butt and Rump is prepared from a Hindquarter with theremoval of the Tenderloin in one piece from the ventralsurface of the lumbar vertebrae and the lateral surfaceof the ilium. The Loin is removed by a cut at the junctionof the lumbar and sacral vertebrae at a point cranial tothe tuber coxae to the ventral portion of the Flank
    • = BONE-IN BEEF4-LI BUTT 1 5()Oh Option A1 :.-:: s 3::aeircn a Hindquader by a cut commenc ng =: :-: -i..r: a: mph node pass ng just cranial of the hipI- a _. ".-.a -.z SCftt3lrc rn o- node.DI Points requiring specification:t . l:mor.e the superficial inguinal and subiliac lymph node.ET . Rer,rova of the porlion of aitch bone and overlyingI f crous trssue.arrJ lTEt,r N071-I- BUTT 1503h Option BI The Butt is prepared from a Hindquarter by a straight cut at the cranial end beginning at the junction of the last sacral and first-- coccygeal vertebrae, exposing the ball of the femur without severing the protuberance. No more than two vertebrae shallI- remain on the Butt.IT Points requiring specification:4 . Remove the superficial inguinal and subiliac lymph node. . Removal of the portion of aitch bone and overlying fibrous1I- tissue.a ITEM NO 1 503ahI BUTT / SHANK. OFF 1510a Option C Butt Shank Off is prepared from a Butt (item 1500) by the removal of the tibia (at the stifie joint), the tarsal bone€- (excluding the calcaneal tuber) and the extensor group ofa muscles along the seam, leaving the heel muscle (M. gastrocnemius), archilles tendon and flexor group of muscles in situ. Point requiring specification:= . Remove the superficial inguinal and subiliac lymph node.f, ITEfuI NO,aaa BUTT SQUARE CUT 1520 Option D7 3,:: S:-a: Cut is prepared from a Butt (item 1500) by : s:"a !: c.lt:hrough the stifle joint, parallel to the base,7 -:-:, -r :: i o a, tarsal bones and surrounding meat.a jaa ITEt,,I NO,a
    • HelloProspective Food Distribution Partner, o Like to learn some more? o Like to ask some detailed questions? o Like a more detailed consultation on your Beef lamb Veal and food supplies? o Want to know minimum order levels? o Like to know qualities we handle, brands and breeds we cover? r Like to know which countries we buy from? o Like to which countries, we sell / distribute to ? . Are you looking for special organic Halal or other certified supplies ? o Want to know what the order supply maximums are? o Ready to request our offer or full FOB CF CIF offer? . Need a consolidator? o Are you a Chef ? o Are You a Director or CEO? oAreyouaGlobal/regionalResortGhainorRestaurantchainlookingforSound advice? o Are you an importer or supermarket operator? . and co operation in business on We welcome all communications seeking a chat foods items in General Beef lamb Veal and quality well known and unusual With Over 30 Years in Food I am proud to be a 3d generation food provider Please touch base with me now first offer to free information, rn return for getting r berieve in herping everyone with good your foods requirements regularly from my co-operate and eventually supply and fill experience and comPanY team Daniel Donatelli Mb 089 909 31 78 danieldonatelli@hotmailcom44
    • BONE-IN BEEF RUMP AND LOIN 1540 Rump and Loin is prepared from a Hindquarter by a straight cut commencing at the subiliac lymph node passing just cranial of the hip joint to the ischiatic lymph node. The Thin Flank is removed at a point cranial to ihe tuber coxae and approximately 75mm from eye muscle (M. longissimus dorsi) and running parallel to the body of the vertebrae to the specified rib. Points requiring sPecification: . Rib number required. . Distance from eye muscle. ITEM NO. . Diaphragm removed. 1 539 (4-6R) 1 542 (1 -rlb) 1 540 (3-rib) I 543 (2-rib) 1 541 (0-rib) SHORT LOIN 1552 Short Loin is prepared from a Hindquarter by a straight cut at the junction of the lumbar and sacral vedebrae 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 tuber coxae and approximately 50mm to 75mm from eye muscle (M. longissimus dorsi) and running parallel to the body of the vertebrae to the specified rib Points requiring sPecif ication: r Rib number required. ITEM NO. . Distance from eye muscle. 1 550 (3-rib) . Diaphragm retained. 1 551 (O-rib) 1 552 (1 -rib) 1 553 (2-rib) FOREQUARTER 1063 Forequarter is prepared from a Carcase Side by the separation of the Forequarter and Hindquarter by a cuti along the specified rib and at right angles to the verlebralI column through to the ventral porlion of the Flank; Points requiring sPecif ication: . Rib number required. .rl Diaphragm retained. ITEM NO. 1060 (10-rib) 1065 (5-rib) 1 061 (1 1 -rib) 1 066 (7-rib) 1 062 (1 2-rib) 1 067 (9-rib) 1 063 (1 3-rib) 1 068 (B-rib) 1 064 (6-rib) BRISKET 1643 .1 Brisket is prepared from a 13 rib Forequarter (item 063) 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 1 1th rib and continuing to the 13th rib Points requiring sPecif ication: . Rib number required. . Diaphragm removed. . Specify parallel cutting line and Briskei removal point ITEM NO, 1640 (1 0-rib) 1641 (11-rib) 1642 (12tib) 1643 (1 3-rib)
    • BONE-IN BEEF PLATE RIBS 1671 r::.::: a"::^a ":e.costal muscles and rib bones :-....:-:- a ccne in Brisket. porlions of the deckle -a., :: ..:a -ei as attachments to the bones. Point requiring specification: . S:ec, ine minimum width. length and number oi t tTEt,l r,10. a BRISKET RIB PLATE 1673 Brisket Rib Plate is prepared from a 13 rib Brisket (item 1643). The sternum and associated muscles are removed by a cut commencing at the 1st sternal segment cutting through the costal cartilage to and including the cartilage at the 7th rib rdmoving the sternum and associated attached muscle. A cut is made following t, I the ventral contour of the rib cartilage from the 7th rib to the 13th" rib of the Forequarter removing the boneless ventral portion of the navel (M. transversus abdominls) and associated muscles. The Brisket Rib Plate can consist of the following optional rib numbers: (4th to 13th rib - 1st to 1Oth rib inclusive). Points requiring Specification: . Specify rib numbers and rib location. ITEM NO. o Length of rib from dorsal cutting line. I 673 . Diaphragm removed. ./ln ., ,i BRTSKET P0|NT (STERNUM) 1674 The Brisket Point (sternum) and associated muscles isitii removed from a Brisket (item 16a3) by a cut commencing : at the 1st sternal segment cutting through and along the :- :.. 1 costal cartilage to and including the cartilage at the 7th rib The sternum is removed with associated muscle attached. (Major muscles M. pectoralis superficialis, M. pectoralis profundus, M. rectus thoracis). Point requiring Specification: . Remove the M. transversus thoracis muscle. ITEM NO, 167 4 BRISKET NAVEL PLATE 2473 Brjsket Navel End Plate is prepared from a Brisket (item 16431 by a cut following the ventrai contour of the costal cartilage from ihe 7th rib to the 13th rib of the Forequarler removrng the boneless ventral porlion of the navel end. Major muscles are M, transversus abdominis and M. rectus abdominis. The white fibrous tissue on the ventral edge (linea aiba) is removed. Point requiring specif ication: o Peritoneum removed.ITEM NO. 2473
    • BONE-IN BEEF E -tr! ICHUCK. SOUARE CUT 1617 EChuck Square Cut is prepared from a Forequarter after the removalof the Brisket and Ribs Prepared. Neck is removed from theForequarter by a straight cut parallel and cranial to the 1st rib and A Ethrough the junction of the 7th cervical and 1st thoracic vertebra. TheChuck Square Cut to consist of 4 to 6 ribs and the ventral cutting ); E E blline is 75mm from the eye muscle (M. longissimus dorsi) and parallelto the verlebral column to the 1st rib. The fat deposit located at thedorsal edge is removed along with loose muscle tissue.Points requiring specif ication:. Rib number required. E. Distance from eye muscle". M. subscapularis muscle removed. ITEM NO, I 61 5 (5-rib) E. Ligamentum nuchae removed. I 6.1 6 (4-rib) 1 61 7 (6-rib) E ENEGK 1630 ENeck is removed from the Forequarter by a straightcut parallel and cranial to the 1st rib and through the Ejunctron of the 7th cervical and 1st thoracic vertebra.Point requiring specif ication: E. Ligamentum nuchae removed. E E ITEM NO. E 1 630 E tsRIBS . PREPARED 1601Ribs Prepared is prepared from a Forequarter after the removal of dthe Brisket (item 643) and Chuck Square Cut. Shorl Ribs por- .1tion is removed at a distance of 75mm from the M. longissimus E {dorsi at the loin (caudal) end, parallel with the vertebral columnto the specified rib. The body of the vertebrae (chine) is removed Eexposing the lean meat but leaving the spinous processes (feather Ebones) attached.Points requiring sPecif ication:. Rib number required. E] E.. Spinous processes removed. Tip of scapular and associated cartilage removed. . Distance from eye muscle. Cap muscle removed (M. trapezius). ITEM NO. 1600 (5-rib) 1603 (8-rib) 1 601 (6-rib) 1 604 (9-rib) t Ligamentum nuchae removed. 1 602 (7-rib) 1 605 (4-rib) ts ESHORT RIBS 1694 .n EShorl Ribs are prepared from a Forequarter after the removal (;of the Brisket (item 1643)/Ribs Prepared/Chuck Square Cut.The cutting line is approximately 75mm from the eye of meat E(M. longissimus dorsi) and parallel to the vertebral column.The M. cutaneus trunci is removed. l* t EPoints requiring SPecif ication:. Specify rib numbers and rib location.. M. cutaneus trunci retained. [y{. M. latissimus dorsi muscle removed.. Fat cover removed. 1 686 (1 ITEM NO. -rilr) 1691 (6-rib) E. Diaphragm removed.. Specify sliced portion size requirements. 1 687 1 688 1 6Bs (2-rib) 1 692 (7-rib) (3-rib) 1 693 (B-rib) (4-rib) 1 694 (9-rib) E 1 690 (5-rib) T{
    • BONE-IN BEEF CHUCK SHORT RIBS 1631 --,-. :^_: r:,q s cerved from a Chuck and comprises ::-.=:s -::.:cs:at muscles and the major porlion of .- + . ert:alis. The porlion of the Shorl Ribs ,, ==.a-,-s : r=::- -:c o;. ihe required number of ribs as agreed :::,,:i- c-. er- and seller. I Points requiring specification: . F3-LmDerrequtred. r ,;riatior of the dorsal and ventral cutting Iine as scecif ied. -El trO SPARE RIBS 1695 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. Points requiring specif ication: . Specify rib number and rib location. . Specify size of rib por.tion. lTElvl N0. /- CHUCK RIB MEAT 1696 Chuck Rib Meat is prepared from a Chuck after the removal of the Brisket and Chuck Roll. The Chuck Rib Meat is wedge shaped retaining the ribs, intercostal muscles and the dorsal portion of the M.serratus ventralis. Points requiring specification: . Specify the ventral cutting line. . Rib number required. BACK RIBS 1697 3a:< Ribs are prepared from the Ribs prepared (item 60.1) .1 l- -: ard feather bone removed) by fleecing (sheet boning) 1^ a =-: , -o rtse ribs in one piece. Point requiring specification: 1 3 - - rsn _9u iranl !u. -^:riTEl,r*{C
    • t BONE-IN / BONELESS BEEF SHIN / SHANK FOREOUARTER 1682 SHIN / SHANK HINDQUARTER 1683 from either Forequarler/Hindquarter legs Jf-rln Shunf. is prepared leg is removed by a cuti (extensor/flexor group of muscles) The fore the Forequarter through the following the Brisket removal line irom ftf . iti""pt and M. biceps brachii and distal end to the humerus to muscles The Hindquarter leg include the radius/ulna and associated joint removing the tibia/tarsal is removed by a cut through the stifle muscle groups Oones inctuding the surrounding flexor/extensor Points requiring sPecification: ITEM NO. . Forequarter or Hindquarler and carpus jornt at meat level 1 682 FQ . Removal of Forequarter- "ilo* iot""unon) joints at meat level 1 683 HQ . Removal of Hindquarler tarsus and stifle ARMBONE SHIN 1685 by the Armbone Shin is prepared from a Forequarter removal of the humerus bone with the M biceps brachii attached. The ulna and radius are removed Point requiring sPecif ication: . Removal of the humerus bone tuberosity ITEM NO. 1 685 tJ. - * - * - * - * ! -t i T ITEM NO. 2001 2011 t :l
    • It BONELESS BEEFEE a+J- TOPSIDE CAP 2OO2> Alternative description: INSIDE CAP 2012I|| ,a Tccsrde Cap consists of the M. gracilis muscle removed rcr ire Topside along the natural seam.Itt- Point requirin g specif ication:h . Removal of fibrous tissue and fat deposits.l+!ats (: ---+!lEt5 lTEltt N0 2i -.ts-t!--i5 INSIDE MEAT 2035td ,a lnside Meat is prepared from an lnside Cap Off withI-l- the removal of all the membrane, connective tissue and femoral blood vessels. The M. pectineus and M. sarlorius muscles are removed along the natural seams.L *Alternative description: RED MEAT 2035L= Specified combinations of lnside Meat (item: 2035) and Outside Meat (item: 2033) can be described alternativelyt-- as RED MEAT and apply either code identification.l--F ITEM NO, 203 5L-l-- ,., OUTSIDE MEAT 2033,1b t , I Outside Meat is prepared from an Outside (item 2030) and by separating the Outside Flat (item 2050) and Eye Round (item 2040)I along the natural seam. All sub-cutaneous/internal fat, connective ". : tissue, membrane and silver skin on the Outside Flat and Eye :i ,.::.- Round are removed. The wedge shape muscle located on the caudal flat porlion of the Outside Flat (M. glutobiceps) can be .:=l removed to allow fat deposits along the seam to be removed.b- { Point requiring sPecif ication: . Wedge shape muscle or flat portion of the M. gluteobicepsb lTEt! N0. removed. *Alternative descriptionr RED MEAT (Refer ltem 2035)b 2::-:Hb SILVERSIDE 2O2O S , ersrde is situated lateral/caudal to the femur boneb a^c a:rached to the os coxae (aitchbone) and is removed :.. c c,,ing the natural seam between the Thick Flank a-o -rcpsrce. The leg end of the primal is cut straight atI{- :-e ,-^ci cn of the archilles tendon and heel muscle l,. gas::cremIust, The attached cartilage/gristlefl- :- -3 : fcrn ine aitch bone is removed. Points requiring specification:- . .r3- 3S :e:dOl removed.- . 3e*c,a othe popliteal lymPh node.4f
    • BONELESS BEEF 61OUTSIDE 2O3OOutside is prepared from the Silverside (item 2020) by theremoval of the heel muscle (M. gastrocnemius). The popliteal llymph node, surrounding fat and connective tissue are ji /le .removed.Point requiring sPecif ication:r Heavy connective tissue (silver skin) on ventral side t{ lii:,/ removed. €A ITEM NO. 2030EYE ROUND 2O4O ,qThe Eye Round is prepared from the Outside (item 2030) /by following the natural seam between the Outside Flat(M. gluteobiceps) and the Eye Round (M. semitendinosus)separating the two muscles. ), /a l ,: -l (1,--- ITEM NO. 2040OITSIDE FLAT 2O5OOutside Flat is prepared from an Outside (item 2030)by the removal of the Outside Flat along the naturalseam between the Eye Round (M. semitendinosus) and dthe Outside Flat (M. gluteobiceps).Point requiring sPecif ication:r Heavy connective tissue (silver skin) on ventral side removed. l I ITEM NO. 2050 THICK FLANK 2060 Thick Flank is removed along the natural seams between the Topside and Silverside. The patella, joint A il capsule and surrounding connective tissue are removed. Points requirinE sPecif ication: ); . M. cutaneus trunci removed. . Specify degree of exposure of ball tip muscles at Rump end. ITEM NO. 2060
    • BONELESS BEEF KNUCKLE 2O7O . s ::oa3c fom aThick Flank (item 2060) by removrng - - -.- e -.. ---:: : f,1. t;rsorfasciae latae) and associated fat and -.-= :-: a: -3- nCCe. -. Poini requiring specification: . S:::.. c;gree of exposure of ball tip muscles at Rump end. MAJOR MUSCLEStTEl,t N0, laieralis M. vastus intermedius vastus :--- 2068 2069 STRIPLOIN 2140 Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral pottion of the Flank.I, The Flank is removed at a specified distance from the eye muscle (M. longissimus dorsi) at both cranial and caudal ends Points requiring specification: , . Rib number required" ^.ll ) . Distance from eye muscle. . lntercostals removed. . Supraspinous ligament removed. ITEM NO. . M. multifidi dorsi muscle removed. 21 42 11 -rib) 21 43 i2-rib) .,: TENDERLOIN 2150 Tenderloin is prepared from the Hindquarler and is removed in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium" The side strap muscleI (M. psoas minor) remains attached. Points requiring specif ication: . Fat cover removed. :: . Silver skin removed. . M. iliacus (adjacent to side strap) removed.rf clt ltn TENDERLOIN SIDE STRAP OFF 2160 Tenderloin (item 2150) is fudher trimmed by the removal of the side strap (M. psoas minor). BUTT TENDERLOIN 2170 3 -:: T:"derloin is the portion of the Tenderloin remaining . .. )..(a surJace of the ilium after the separation of , --: S-:::c n, Points requiring specification: . =a::1.="e-o,9d. . S ,:- s-,. - e-c,,ec. r . ::-s .a.:ce-t to side strap) removed.tTEh! t{0,
    • BONELESS BEEFSIRLOIN BUTT 2081 a cutSirloin Butt is prepared from a Hindquarter by at the subiliac lymph node to a point cranial"ott"n"ingto tt,e aceta-Oulum to the ischiatic lymph node and theventral Porlion of the FlankThe Loin (cranial end) is separated from the Hindquarterby a cut at the lumbosacral junction in a straight line portion of thecianial to the tuber coxae to the ventralii"nX. fr," ventral porlion of the tail (Flank) is removedOV lrt medial to and removing the subiliac lymph node "Point requiring sPecification: ITEM NO.. Heavy connective tissue removed 2A81 RUMP 2O9O nrrp i. prepared from a Sirloin Butt (item 2081)by the removal oil,i aooominal muscles from the tail (flank) leaving the Mtensor faciae latae in situ. Points requiring sPecif ication: . Heavy connective tissue removed . ;;;;it;;sth of (tail) (M tensor fasciae latae) muscle retained To prepare a TOP SIRLOIN 2120 from a Rump 2090 irt"-torio*ing trim applies: Remove ihe tail (Flank) by a cut M tensor fasciae uilrt" irn"tiJn of the M gluteus medius and the Lt"" approximitely 25mm of the surface area of the ITEM NO. ""p"ti"g M. gluteus medius 2090 D.RUMP 21OO 2090) by the removal ol D-Rump is prepared from a Rump (item Il" luir tf runxt ty a cut following the natural seam between the M. tensor fasciae latae and the-M gluteus medius removing all of the tail from the lateral surface Point requiring sPecif ication: . Heavy connective tissue removed ROSTBIFF 2110 Rostbiff is prepared from a Rump (item 2090) r"rotul ofM.t"n"ot by the fasciae latae, M gluteobiceps and A f ii" rv.-ru"ro"audalis along the natural seam. The periosteum and associated fats are removed Point requiring sPecif ication: & o HeavY connective tissue removed Alternative description: EYE of RUMP 2093 &A and consists of Eve of Rump is prepared from the Rostbiff the (M. gluteus medius) muscle only ITEM NO. 21 10
    • BONELESS BEEF BOTTOM SIRLOIN 2130 ::-:- S -: - s c-=pared from the remaining podjon I .-.. = a^< :.1"t. the Sirloin Butt (item 2081) after the :-l,a f :-€ Tcp Sirloin (item 2120).tTEl,l N0. : :- RUMP CAP 2091 Rump Cap is prepared from a Rump (item 2090) by> removal of the cap muscle (M. gluteobiceps) along the natural seam. Points requiring specif ication: i. o Denuded of all external fat. . Silver skin removed.ITEM NO. 2491 tl TRI-T|P 2131/ =.t, (BoTToM SrRL0|N TRTANGLE),- t, Bottom Sirloin Triangle Tip [ri-Tip) is the portion of the triangle : shape muscle (M. tensor fasciae latae) separated from the-t::t:i Rump (item 2090) along the natural seam between the :r: i : ...:- l M. tensor fasciae latae and the M. gluteus medius muscles. Points requiring specif ication:,,/ ) . Denuded of all external fat. . Connective tissue removed.ITEM NO. !a THIN FLANK 22OO T.r Flank s prepared from a Hindquader by a cut commencing t a: :he supedicial inguinal lymph node, bisecting the M. rectus accc--lirrs and following the contour of the hip, and continuing to :ie scecried re-rc1, ec. rib and following the contour of the rib to the ventral ecEe. Tne connective tissue (linea alba) on the ventral edge is Points requiring specification: . Fe-c,.a cf l.1. cutaneus trunci. . F::.c,a, ci giand and fat deposits under M. cutaneus trunci. . Frb nur:-cer required,ITEIII NO. - THIN FLANK MEAI 2201 - Thin Flank Meat is the remaining porlion after the removaL of the Flank Steak.
    • FLANK STEAK 2210Flank Steak is prepared from a Thin Flank and Ais the flat lean fleshy portion of the M. rectusabdominis, and is further prepared by strippingthe serous membrane and connective tissuefrom the muscle. !r i!.,,t U1, ITEM NO. 2214INTERNAL FLANK PLATE 2203lnternal Flank Plate is prepared from the Thin Flank and isthe thickest portion of the M. obliquus internus abdominismuscle. All visual fat is removed. ITEM NO. 2203EXTERNAL FLANK PLATE 2204External Flank Plate is prepared from a Thin Flank by theremoval of the M. obliquus externus abdominis. All coveringfat and accessible internal pockets of fat are removed ITEM NO. 2204 INSIDE SKIRT 2205 ,n lnside Skirt (M. transversus abdominis) is located on the inside of the abdominal wall of the Hindquarter and ( extends to the Naval End portion of the Brisket. The peritoneum and fat flakes are removed. ia Points requiring sPecif icationl tl X . Hindquarter and/or Forequarter portion included. . Membrane covering removed. [, ITEM NO. 2205
    • BONELESS BEEF FLAP MEAT 2206 s pecared from ihe Internal Flank Plate . :-e :h;n tapered ends of the muscle are FLANK PLATE STEAK TIP 2207 Flank Plate Steak Tip is prepared from a Thin Flank (item 2200) and consists of the M. obliquus internus and M. obliquus externus abdominis which are removed from the Thin Flank in one piece. The thin tapered ends of the muscles are trimmed and the thick fleshy portion is retained. All covering fat and accesslble internal pockets of fat are removed. Point requiring specification: . Silver tissue may be retained. THIN SKIRT 2190 Alternative description: OUTSIDE SKIRT Thin Skirt is the costal muscle portion of the diaphragm. All white tendinous tissue not covering lean red muscle Point requiring specification: . Fat and membrane covering removed<_-,/ s THICK SKIRT 2180 Alternative description: HANGING TENDER - c< Skrrl is the lumbar porlion of the diaphragm. I :c-^ectrrre tissue, membrane and fat are removed. Point requiring specification: . !,e-o,a.e removed.
    • BONELESS BEEFRIB SET 2223Rib Set is prepared from a Forequarler (item 1063)with the Brisket and Shin removed by a cut betweenthe specified ribs following the contour of the ribto the Brisket removal line. The Rib Set is preparedby the removal of all bones, ligamentum nuchae,scapular and scapula cartilage.Points requiring sPecif ication:. Rib number required.. lntercostals retained.. M. cutaneous trunci removed. ITEM NO.. Ligamentum nuchae retained. 222A s-tib) 2223 l9rib) 2221 t6-t b:) 2224 (S-(b 2222 7-rib) 2225 ( -rib)SPENCER ROLL 2233The boneless Spencer Roll is prepared from a Ribset(item 2223). The Rib Ends are removed at a specifieddistance from the eye muscle (M. longissimus dorsi).lntercostal muscles are removed.Points requiring sPecification:. Specify: rib numbers and rib location.. Distance from eye muscle.. Ligamentum nuchae removed. ITEM NO, 2230 (4-5R) 2233 (8-rib) 2231 (6-rib) 2234 (9rib) 2232 (7rib)CUBE ROLL 2244Alternative description: RIB EYE ROLLCube Roll is prepared from a Forequarter (item 1063) andconsists of the M. longissimus dorsi and associated musciesunderlying the dorsal aspect of the ribs (caudal edge of the4th rib to the13th rib inclusive).Points requiring sPecif ication:. Specify: rib number and rib location.. Lip (M. iliocostalis) retained ITEM NO. 2240 (s+ib 2243 (7 rib) 2241 (4-rtb) 2244 (Brib) 2242 (6-rib) SHORT RIB MEAT 2465 Short Rib Meat is the thickest portion of the M. serratus A (, ventralis covering the 5th to the Bth ribs and following the dorsal cutting line of the Brisket. Short Rib Meat can be )* prepared from any porlion of the serratus muscle and cut lv tI to any specific size as agreed between buyer and seller All visual fat is removed. Err Points requiring sPecif ication: . Silver skin removed. . Specify the ventral and dorsal cutting line. bA . Rib number required. ITEM NO. 2465
    • d-r BONELESS BEEF1-t- RIB CAP 2470IT F c 3a: s cepared from the Rib Cover (M. trapezius) a-r a c.r: on of the (M. latissimus dorsi) removed along-ltri -.-? -,a-.-ra seam and is the lateral surface covering of theI Crce Ro i. nyhere specified all visual fat, membrane andtlt I associaied tissue are removed from the meat sur-face. Points requiring specif ication: . Silver skin removed.ET . Femoval of rhe M. trapezius.-EI lTEl,l N0.E-hdd- CHUCK RIB MEAT 2640 Chuck Rib Meat is prepared from a Chuck (item 2260)J- and is the portion of the M.serratus ventralis muscleE remaining over the ribs after removal of the Chuck RollI and is a wedge shape. Point requiring specification:I -a :.::::=::. .- Rib number required. (- ---.)I-rhI ITEM NO. ?644I-hI /i/ ,/I CHUCK MEAT SOUARE 2645=I /,a : : Chuck Meat Square is prepared from a Chuck (item 2260) and is a portion of rib meai (M. serratus ventralisa 11 = :...j- :::il i and M. rectus thoracis) remaining after the removal of the Chuck Roll.a : :-1 t1.. Points requiring specif ication: . Rib number required. . Distance from eye muscle (Chuck Roll). -,,-{-z ITEM NO.z a-a7EI RIB MEAT SOUARE 2650 Ric l,1eat Square is the caudal portion of rib covering7 f.c^l the 5th to the 8th rib and consists of a porlion of i^e,,. a:rssimus dorsi and M. serratus ventralis.7 T-e i,1. cr,taneous trunci and external fat surface arev *:._ : Points requiring specif ication: . . S , esk rernoved.7 Scecii_,, :re lr1. latissimus dorsi and/or M. serratus ,,,er^lraiis ryruscles packed separately.z ITEM NO. zof,L --t -3
    • h h BONELESS BEEF s -CHUCK AND BLADE 2250 F -Chuck and Blade is prepared from a Forequarter by theremoval of the caudal portion of ribs and following the F -specified rib. The Brisket is removed along the cropping Jline. The Shin is removed along with all bones cartilage,tendons, ligamentum nuchae and lymph nodes. -Points requiring specif ication: b -. Rib number required. 4e lntercostals removed.. F Chuck Tender removed. ITEM NO. hr b 2250 (s-rib) 2251 l{-ribJ h 2252 (6rib) l- !t lEr0HUCK 2260 Er -Chuck is prepared from a Forequarter by the removal l-of the Rib Set (item 2223) at the specified rib number.The Brisket is removed along the cropping line. The -Shin, Blade, Chuck Tender is removed along with all hrbones cadilage, tendons, ligamentum nuchae and -lymph nodes. hlrrPoints requiring specif ication: -. Rib number required. E L=ro lntercostals removed.. Undercut (M. subscapularis) removed. ITEM NO. ts b 2260 (5-rib) 2261 (4-tib) 2262 (6-rib) t- I E EICHUCK. SOUARE CUT 2270 hChuck - Square Cut is prepared from the Chuck (item 2260) Eby the removal of the neck portion by a straight cut at right Lrangles at the junctions of the 7th cervical and 1st thoracicvertebra. br -Points requiring specif ication:. Rib number required. b -r. lntercostals removed.. Undercut (M. subscapularis) removed. E - ITEM NO. 2270 5rib) E - 2271 -rib) 2272 (,6rib) b- - Lrr -GHUCK ROLL 2275 tChuck Roll is prepared from a Chuck (item 2260) by the removal h-of the neck between the 5th and 6th cervical vertebra parallel to thecaudal cutting line. The ventral cutting line is approximately 75mm l-from the eye muscle (M. longissimus dorsi) and parallel to the vertebral -column to the 1 st rib. The M. trapezius and the M. rhomboideus areremoved and the undercut (M. subscapularis) remains firmly attached. E EIPoints requiring specif ication:. Rib number required. E. Cranial cutting line: - between the 6th and 7th cervical vertebra. - between the 7th cervical and 1st thoracic vertebra. ITEM NO. -o M. trapezius retained. F- 2275 (rtb). Ligamentum nuchae removed. 2276 (4-rib) E. Undercut (M. subscapularis) removed. 2277 (6rib) E
    • BONELESS BElF CHUCK ROLL. LONG CUT 2289 l-,c< Rol - Long Cut is prepared from a Forequarler after :hE re-or"al of the Brisket and Ribs Prepared. The ventral :u:i rg line is approximately 75mm from the eye muscle l,i. lonqissimus dorsi) and parallel to the vedebral column. The Neck is removed by a straight cut parallel to the caudal cuttlng Iine between the 3rd and 4th cervical vertebrae. The i,4. trapezius and the M. rhomboideus are removed and the undercut (M. subscapularis) remains firmly attached. Points requiring specif ication: . M. trapezius retained. . Llgamentum nuchae removed. . Undercut (M. subscapularis) removed. CHUCK EYE ROLL 2268 Chuck Eye Roll is prepared from the Chuck Roll (item 2275) by removing a portion of the M. serratus ventralis at approximately 75mm from the ventral edge and cut parallel to the vertebral column. : t- :l:: l=-j1,i,:, .--.- , ITEM NO,2268 (5-rib) CHUCK EYE LOG 2264 Chuck Eye Log is prepared from a Chuck Eye Roll (item 2268) and is the remaining eye muscle mass after the removal of rib meat at the ventral edge of the eye meat and parallel to the chine edge. The dorsal portion of the hump (M. rhomboideus) is removed by a straight cut parallel to the ventral edge. NECK 2280 :c< s prepared from a bone-in Neck (item 1630) 3or-es. carlilage. exposed tendons and ligamentum !oae are removed. Point requirin g sPecification: . aarga::rm nuchae retained. rTEtil N0. 22:a
    • I=I BONELESS BEEF I E 4 CHUCK CREST 2278 Id The Chuck Crest is derived from a Forequarter and is the predominant por.tion of the M. rhomboideus muscle which is = I* located on the dorsal edge of the Chuck and Neck. I Point requiring specif ication: l= . Proportion of muscle retained. I L- -1 L# ITEM NO. E 2278 r- - ;;;;-.;.,.,-,.. d LT n INTERCOSTALS 2430 Alternative description: RIB FINGERS Intercostal muscles are derived from and in between the ribs /t ( t- H - - of the Hindquarter and Forequarter. Specific primals can ) - br -l also be used to prepare Intercostals. Where a complete (or poftion) of the intercostal muscle is packed, the specification must describe the method of identifying that portion as being (A DJ LT incomplete i.e. portion, pieces, small etc. Point requiring specif ication: U; ts . Specify minimum length of muscle. ITEM NO. 2430 c I ; BRISKET 2323 I -.,l d Brisket is prepared from a 13 rib Forequader (item 1063) by a straight cut which commences at the junction of the ; 1st rib and 1 st sternal segment to the reflection of the diaphragm at the 1 1th rib and continuing to the 13th rib. { J All bones and cartilage are removed. The fatty tissue medial to the pectoral muscles is removed. The white fibrous tissue on the ventral edge (linea alba) is removed. Points requiring specif ication: . n ! Rib number required. ; . lntercostals removed. . Diaphragm removed. ITEM NO, r ; . Peritoneum removed. lnside Skirt (M. transversus abdominis) removed. 2320 (1 0-rib) 2322 (12+ib) 2321 (11+rb) 2323 (1 3-rib) d c BRISKET POINT END 2332 d fl ! Brisket Point End is prepared from a Brisket (item 2323) by the removal of the Navel End and following the caudal ; edge of the specified rib. Points requiring specif ication: . H Rib number required. . lntercostals removed. ; ; ITEM NO, d 2330 (5-rib) 2332 (6-rib) 2331 (4 rib) 2333 (7-rib) J
    • ! BONELESS BEEF /a BRISKET NAVEL END 2342 Brisket Navel End is prepared from a Brisket (!tem 2323) b,, th. r"total of the Point End and following the caudal edge of ihe sPecified rib.,l Poi r . nts requiring sPecif ication: Rrb number required lntercostals removed SHORT PLATE 2346 Sfut plut" is prepared from a Forequader and comprises RiO gnOt and Brisket Navel End in one piece Short Plate can be prepared to 5 or 8 ribs and the dorsal cutting line All bones uury oi as agreed between buyer and seller "un costal cartilage are removed and Points requiring sPecif ication: . lntercostals retained. . Diaphragm removed . Rib number required. . Variation to cutting line.ITEM NO, . Red bark (M. cutaneus trunci) removed 2348 (7-rib) . Denuded of all external fat 2349 (B-rib) /: BRISKET POINT END . DECKLE OFF 2353 a Brisket Brisket Point End Deckle Off is prepared from (item 2323) by the removal of the Navel End portion following is removed ire cauOatedge of the speci{ied rib The Deckle from the poiniEnO along the natural seam together with associated fat and intercostals The fatty tissue located Olt*""n the pectoral muscles is completely removed Points requiring sPecif ication: . Rib number and rib location tTEtut I10, . M. cutaneus trunci removed " - - --l:i.;;;;:,i;;";;:"-;li;;;;;;;;;;:" BRISKET PIECES . DECKLE 2326 3s<e: P eces are prepared from a Brisket Point End and/or 1.3. (M serratus ventralis) -. ="c after removal of the Deckle the muscles that :-.",:: f, eces can comprise any or all of :: -: s: :- e Brisket. --a ::-:c il -=.":= : cieces,/potlions are trimmed as specified ^ . -. .^.r selter, --r Points requiring sPecification: sL v . i::: - . :::/: :: a or b5 the urrber of ribs r ,-s: : :3::-: -::::s:a s ":rc.ei. TEldrti
    • E- BONELESS BEEF ;;;;;;;;;;;;;;;l;;;;;;;;ii;;;;,; BRISKET POINT END PLATE 2327 ,q Point End Plate is the M. pectoralis superficialis muscle and is prepared from a Brisket Point End Deckie Off /1 (item 2353) by separating the M.pectoralis profundus and the M. pectoralis superficialis. Points requiring sPecification: t: /: :N . Rib number required. . Denuded of all external fat. bA ITEM NO. 2327 BRISKET POINT END . PECTORAL 2328 Pectoral is the M. pectoralis profundus muscle and is prepared from a Point End Deckle Off (item 2353) by separating the M.pectoralis profundus and the M. pectoralis superficialis. Points requiring sPecification: . Rib number required. . Denuded of all external fat. ITEM NO, 2328L CHUGK TENDER 2310 Chuck Tender is a conical shape muscle lying lateral to the blade bone on the cranial side of the blade ridge and is removed from the Forequarter following the natural seam Point requiring sPecif ication: . Connective tissue removed. ITEM NO. 2310 BLADE 23OO Alternative descriPtion: CLOD Blade is prepared from a Forequarter by following the natural seam between the ribs and the scapular (M latissimus dorsi) and overlying muscle (M. trapezius) and the underlying muscle (M. serratus ventralis). The Blade lies caudal to the humerus and below the spine of the scapula and comprises of a large porlion of the triceps group of muscles. Points requiring sPecif ication: . Specify length of tail from tip of scapular cartilage. . Undercut (M. subscapularis) attached. ITEM NO . Tendons ai shoulder joint end removed. 2300
    • E1- BONELESS BEEF--I BOLAR BLADE 2302-l l: aB ac3 is prepared from the Blade (1tem 2300) by1 :^:e-c,a of ihe M. infraspinatus and M. trapezius- . -l caJda, to the humerus. the Bolar Blade includes4 ) a,:i. corlron of the triceps group of muscles.- Points requiring specif ication:t,d . i,1. cutaneus trunci removed. L . l,1. latissimus dorsi removed.-s--- lTElrl N0,l-lIIIEd OYSTER BLADE 2303 Oyster Blade is prepared from a Blade (item 2300) by thert- removal of the Bolar Blade (triceps group) along the natural seam from the M. infrasPinatus.1-r Points requiring specification: . M. trapezius removed.I I . Periosteum removed.-r t1-r )I- ITEM NO. ZJUJI-I- .iI- BLADE UNDERCUT 2304 Blade Undercut is prepared by removing the M. subscapularisI- from the medial surface of the scapular bone. The muscle consists of 3 parts and is trimmed to the required specification.=ezI ." Point requiring specification: . Prepared to specific size requirements.I1 tTEr4 N0.=?fl SHIN/SHANK 2360n{ FO R EQUARTER/H I N DQUARTER S- - S-:.< s crepared from the muscles of the forerfl-a r :rs .ame the extensor and flexor group ol =. 3s. l- acc :lon, ythe Shin/Shank pack can include ^ - -s3 :-e !:e ,-sc e rf,1. gastrocnemtus),7, Points requiring specif ication: . lc-rei: .: : ssJe and sk n removed.7 - . =ca oI lc. .z, lTEr,l N0, 2:a - . S te,,,s lencons emoved. Speci,q,, muscle content i.e. Heel musc e (only).3
    • BONELESS BEEF eSHIN - SPECIAL from 2365 TRIM Shin/Shank (item 2360) .4Shin-Special Trim is derived /and is prepared into individual muscles or specifiedmuscle grouPS. t,rThe maximum tendon length on all muscles is 15mm, 1,. iiwhich may be measured from either end of the muscleMuscle grouping is identified in the following manner: l-l -Group A - Hindquarter Extensor Group GroupB-Heel Muscle.Group C - Conical Muscle (M.biceps brachii) ITEM NO. ZJt] JGroup D - Hindquarler Flexor GroupGroup E - Forequader Extensor GroupGroup F - Forequader Flexor GrouPPoints requiring sPecif ication:. Skin and connective tissue removed. Specify Muscle Group listed as Group A to F NECK CHAIN 2460 Neck chain (M. longus colli) muscle is the thin muscle prepared from the Forequarter by removing from the ventral aspect of the cervical and thoracic veftebrae up to the 6th rib in one Piece. ITEM NO. 2460
    • HelloProspective Food Distribution Partner, o Like to learn some more? r Like to ask some detailed questions? o Like a more detailed consultation on your Beef lamb Veal and food supplies? o Want to know minimum order levels? o Like to know qualities we handle, brands and breeds we cover? o Like to know which countries we buy from? . Like to which countries, we sell/ distribute to ? . Are you looking for special Organic Halal or other certified supplies ? . Want to know what the order supply maximums are? . Ready to request our offer or full FOB CF GIF offer? . Need a consolidator? . Are you a Chef ? r Are you a Director or CEO? o Are you a Global/regional Resort Ghain or Restaurant chain looking for Sound advice? o Are you an importer or supermarket operator? . We wetcome all communications seeking a chat and co operation in business on Beef lamb Veal and quality well known and unusual foods items in General.With Over 30 Years in FoodI am proud to be a 3d generation food provider.Please touch base with me now.t believe in helping everyone with good free information, ln return for getting first offer toco-operate and eventuatly supply and fill your foods requirements regularly from myexperience and company team.Daniel DonatelliMb 089 909 3178 danieldonatelli@hotmail.comZJ/,1 {
    • COMBINATION PACI6HINDQUARTER CUTS MIXED 2410- -:.--..Cl:s l,ltxed is a combination pack containing at least 2 or more primal:-.s:-a: -a,.e oeen removed from the Hindquarter. The individual preparation..1-.s1-:.is of each specific primal will be included in the specification detailsc:: ,, ::r.r buyer and selLer. ITEM NO. 241 0 (3-rib)Points requiring specif ication: 241 1 (0-ribl. umber of ribs on the Hindquader. 2412 1rtb). Specify prlmal and specification details. 2413 (2-r bFOREOUARTER CUTS MIXED 2420Forequader Cuts Mixed is a combination pack containing at least 2 or more primalcuts that have been removed from the Forequarter. The individual preparationrequirements of each specific primal will be included in the specification detailsbetween buyer and seller. ITEM NO.Points requiring sPecification: 2420 (10rib). Number of ribs on the Forequarler. 2421 (11+ib). Specify primal and specification details. 2422 112+ib) 2423 (13-rib)Forequarter Cuts and Hindquarter Cuts are a combination pack containing at least 2or more primal cuts that have been removed from the Hindquarier and Forequader.The individual preparation requirements of each specific primal will be included inthe specification details between buyer and seller.The pack must contain at least 1 primal cut from both quarters (Fore and Hind).Points requiring specif ication:. Number of ribs on the Forequarter. ITEM NO.. Specify primal and specification details. 2450BUTT SET 2483B-tt Set is a combination pack containing primal cuts prepared from a Rump and Buttpac<ed in any combination; Topside, Silverside, Thick Flank (Knuckle) and Rump.=^: ^c ,,,dual preparation requirements of each specific primal will be included in:-: sce c:f cation details between buyer and seller. ITEM NO. Z+6 J a:FOREQUARTER SET 2484 s a :ci.rb nat on pack containing the primal cuts prepared from the i -= C -:< ;c . B aoe. Point End Brisket, Navel End Brisket, Chuck Tender - l --- : : a-: :ac<ec n anY comb nation.--. -r " .,2- a..?la:3.3cJlrsments of each specific primal will be included in:-: s:a3 :a. a^ Ja:a s b3i,.een bLr)er and selLerPoint requiring sPecif ication: ITEM NO,. :s<ei a-C Srrrn er,ao.ed 2484
    • BONELESS BEEF MANUFACTURING BULI( PACI6 DEFINITION Manufacturing Bulk packs are generally made up of the following combinations: . Primal cuts or portions of primal cuts. . Residual trimming from primal cut preparation. . Boneless Forequarter or Hindquarter. . Grinding beef. Manufacturing packs are generally prepared to a specified lean content, assessed visually or tested chemically and expressed as a percentage of lean meat of the pack (CL). Lean assessment by chemical testing of bulk pack manufacturing meat for exporl is a standard industry requirement. 80cL Meat images shown are examples of fat/lean only.HINDOUARTER HINDOUARTER MEAT2521 (3-rib) - 2522 (0+ib) - 2523 (1-rib) - 2524 (Z+ib) 2530 (3-rib) - 2531 (0-rib) - 2532 (1-rib) - 2533 (2-rib)Hindquarter packs consist of specified primal cuts and Hindquarler Meat packs consist of specified primal cutsassorled trimming pieces. Hindquarter packs do not have and associated trim pieces. The pack does not have toto contain any of the primal cuts listed in Group A. contain any of the primal cuts listed in Group A, but contain at least two primal cuts as listed in Group B.Points requiring specif ication:o Primal cuts included. Points requiring specif ication:. lnclusion of Thin Flank/Thin Flank Meat. . Primal cuts included.. Diaphragm removed. . lnclusion of Thin Flank/Thin Flank Meat.. lntercostals removed. . Diaphragm removed.. Specify any Forequarter meat included. . lntercostals removed. . Speclfy any Forequarler meats included.GROUP ATenderloin, Shank, Flank Steak. GROUP A Tenderloin , Shank, Flank Steak. GROUP B Topside, Silverside, Thick Flank (Knuckle) Rump, Striploin.
    • I4ANUFACTURING BULK PACKS primal cuts listed in Group B. and at least two primal cutsFOREQUARTER listed in Group C.26itr1 10-ribr - 2W2 (11-rib) - 2603 (12-rib) - 2604 (13-rib) Points requiring specif ication:: --=:-a.: :ia- 3 :l-s S:o primai cuts and assoCiated o Primal cuts included.: -- : ::=: =a=:-z-.e cacks do not havetocontain any . lnclusion of Thin Flank/Thin Flank Meat.- :- = : - : : --.: :::a n G.OUp A. . Diaphragm removed.Poinis requiring specification: r Intercostals removed.t 3- *e :--: -3 -oed. GROUP A. -: -s r- o Thin F ank/Thin Flank Meat. Rib Eye Roll, ChuckTender, Shin/Shank, Tenderloin, Flank. I a:"agm removed. Steak". -::cosials removed.. l s^et meat rcluded. GROUP B. Scecify any Hindquarter meats included. Topside, Silverside, Thick Flank (Knuckle), Rump, Striploin. GROUP C.GROUP A Chuck, Neck, Blade.Cuoe Roll. Chuck Tender Shin/Shank. CHUCK MEAT 2630FOREQUARTER MEAT Chuck Meat is the portion(s) of Chuck remaining after the2610 (10-rib) - 2611 (11-rib) - 2612(12-rib) - 2613 (13-rib) removal of any of the Chuck primal cuts in Group A.Forequarter Meat packs consists of primal cuts and Points requiring specification:associaied trim pieces. Forequafter meat packs do not have r lntercostals removed.to contain any of the primals listed in Group A, but must . Specify variation of chuck piece requirement.contain at least two primals listed in Group B.Points requiring specification: GROUP A. Primal cuts included. Chuck Roll, Chuck Roll Long, Chuck Eye Roll, Chuck Eye Log. Inclusion of Thin Flank/Thin Flank Meat.. Diaphragm removed.r lntercostals removed.. Brisket meat included. TRIMMINGS 2560. Specify any Hindquarter meats included. Trimmings are portions of meat remaining after the preparation of primal cuts from carcase, side, quarter orGBOUP A porlion of a carcase. Trimming packs must not include anyCube Roll, Chuck Tendef Shin/Shank. portion of head meat, internal organs, major tendons orGROUP B ligaments. ltems classed as Fancy Meats (Offal), majorChuck, Neck, Blade. tendons or ligaments must not be included. Trimmings - Code 2561: When a minimum size trimFORE AND HIND 2590 pieces as agreed between buyer and seller.Forequarler and Hindquarler packs consist of specifiedprimal cuts and associated trim pieces. Fore and Hindpacks do not have to contain any of the primals listed inGroup A. but nrust contain at least two primal cuts listed in TRIMMINGS FAT 2565Grcup B. and at least two primal cuts listed in Group C. Trimmings - Fat are defined as those portion of beei (fat trim) remaining after the preparation of primal cutsPoint requiring specification:. -rs anC any, identifiable pieces are to be excluded. and shall not include any head meat, internal organs, major tendons or ligaments. The residual fat and meatGROUP A portions may be included provided these are removedl-:- 3: . C,c, Tender. Shin/Shank, Tenderloin, Flank from primal cuts due to trim of excessive external fat orS::: where a primal has been denuded. These packs mustGROUP B. have a chemical lean content of 40 chemical lean (cl) ,- =-,= or LESS and the predominant component must be fat (adipose tissue).GROUP C ::S :: _. . =-_. l:. -- :t F a-,k (KnUCkle), RUmp,S::: -. DI0ED 2570 - STRTPS 2575 - M|NCE 2580FORE AND HIND MEAT 2620 D ced - Strips - Mince s prepared from specified primals - - l:- t.a- .aa-. cacl.s consisr of or podion of prima s excluding Shin. tendons, ligaments, ---:: - :::--:.c- . * peCeS. FOe heavy connective tissue. blood vessels and cartilage. -! - ru :.: - -- :ontain an. of the -:_,: Value added products are prepared as specified between - C.:-o A. c"i r".ust conrain at least tvro buyer and seller.
    • FANCY MEATS - BEEF /VEAL TONGUE . LONG CUT 6000 / V65OO Tongue Long Cut consists of the tongue blade with the hyoid bones (less the stylohyoid). The larynx, three tracheal rings, lymph nodes, salivary glands, fat and associated fat on the lateral and ventral surface of the tongue must be trimmed to a depth of approximately 12 mm. Point requiring specif ication: . Removal of lymph nodes and salivary glands. TONGUE - SHORT CUT 6010 / V6510 Tongue - Short Cut derived from a Tongue - Long Cut (item 6000) by the removal of the larynx (tip of the epiglottis to remain attached) and the tongue root is removed directly below the hyoid bones, and the membrane between the epiglottis and the tongue (glosso-epiglottic fold) is retained undamaged. Salivary glands are removed. Point requiring specification: . Removal of lymph nodes and salivary glands.
    • BEEF / VEAL - FANCY IVIEATSTONGUE SHORT CUT . SPEGIAL TRIM 6020/ v651 5l: .:: "-- 1-,l-=- S^:i Cut rltem 6010) and prepared bythe:- :.= -"2::- :-e,:-:ar surJace of the tongue and the tip of the:: : ::: : ;: S::::: ce:,,een buyef and sellef.TONGUE . SWISS GUT SPECIAL TRIM6025l:r. e c from a Tongue Short Cut - Special Trim (ltem 6020) - the hyoid bone is:."l o"ed,TONGUE . SWISS CUT 6030 IU652ODerived from a Tongue Short Cut - Special Trim (ltem 6020). - the hyoid bone,subl ngual salivary glands and M. mylohyoideus of the tongue blade is removed.TONGUE ROOT 6040Der,,s6 from a Tongue Long Cut (item 6000) and consists of the soft tissuesurrounding the throat organs.Point requirin g specif ication:. T€aEJ€i leis removed.TONGUE ROOT FILLET 6045
    • BEEF /VEAL - FANCY MEATS = Ell Er HEAD MEAT 6240 t;r Head Meat consists of any meat removed from the skull or lower jaw - Et! with the exception of the cheek papillae. HF E ts - ) ld J E hl GHEEK - PAPILLAE ON 6050 ECheek - Papillae On consists to the muscles external io the upper .J Jjaws. together with the rnucous membrane of the mouth containing brtlthe large pointed conical papillae. The muscle lying inside the lowerjaw is retained.Points requiring specif ication:. M. pterygoideus removed.. Parotid lymph node removed. =o Parotid salivary gland removed.o Lower jaw muscle removed. : = EJ -J b-lCHEEK - PAPILLAE OFF 6060Cheek - Papillae Off is prepared by the removal of the lips (mucous Jmembrane of the mouth) from the conical papillae. Excessive fat isremoved. JPoints requiring specif ication:. M. pterygoideus removed.o Parotid lymph node removed. J Jo Parotid salivary gland removed. : h4a JLIPS 6260 JLips are derived from the Cheek Papillae On (item 6050) and are theportion of the cheek exhibiting the conical papillae. dPoints requiring specification:o lnner lip removed. J. Mucous membrane removed. J J JTAIL 6070 / V6561 JThe Tail is removed from the Carcase at the sacrococcygeal junction and the fat Jis trimmed to 6mm. The last two or three tail joints (vertebrae) are removed to aminimum tail length and thickness as agreed between buyer and seller. JPoints requiring specif ication:. Specify fat cover measurement.. Specify method of preparation, partly jointed and folded, tail jointed.. Tail length and measurement as specified. d d
    • BEEF / VEAL - FANCY IVIEATSBRATN 6120 / V6570rSome countries may have restrictions on the entry of this commodity -check vvith AQIS or the importing country).- ="= - : -:-:.=J ,J- :ie skull and the dura mater (outer skin) but is Ieft in the-=-.-1=:-r :.^s sis of the cerebrum (two large cerebral hemispheres) the::-::: ,- =::-a oorl on of the spinal cord.Brain Skinned - item 6130 by removal of the fine membrane.Point requiring specification:. l::":e ccetachment of cerebral hemisphere or cerebellum permitted.LrvER 6080 / V6530-. er s prepared from the hepatic lymph nodes incised and attached. Fat, blood. essels and connective tissue attached to the liver are removed.Points requiring specification:. Skinned.. Veins removed.KIDNEY 6090 / V6540Kldney is prepared by the removal of blood vessels and ureter atthelr point of entry. The Kidney capsule is removed and the fat inthe renal hilus is partially removed.HEART 61OO / V6550Heart is removed from the pericardium and the arteries, veins and fat cap isirimmed from the base of the head.Points requiring specification:. Spectilfat cover requirements.. ,A.U. Cles remOVed.. Sssa Codis bone removed.. Sc:c. a:errative preparation: split or split and trimmed.TENDONS 6200 / V6590 =- : : -. :: - s -c: : :-e srcer-f cial and deep flexor tendons and surrounding:":,s : s:-: ::-: =:e a-c Hind feet. Tendons can be prepared andt:::-::l :s 1 ::-:: ::t c- ci ihe skeletal structure e.g. Achilles tendon,: :: ::-::-sPoint requiring specification:. -ri:-:l s-a - -s: a c3a o-s are retained or removed.
    • BEEF /VEAL - FANCY MEATS ts I )G .1TRIPE - RAW UNSCALDED 6140Tripe consists of the paunch (rumen) and the Honeycomb (reticulum).Tripe is tdprepared in a manner as to avoid cutting of the Rumen Pillars. The Tripe is rinsed 1 r4clean of any paunch content leaving the brown/black mucous membrane intact.The external surface is trimmed of fat deposits. IPoints requiring specif ication: l€. Reticulum removed. z. Reticulum portion only retained. E 1OMASUM 6150A )cOmasum is the solid spherical part of the stomach containing numerous thinmuscular folds or "leaves" covered by homy papillae. Omasum is commonly l=known as the 3rd stomach located between the Abomasum and the Reticulumand covered by a lesser caul fat. l- -Points requiring specification:. Scalded. . Scalded and bleached. . Cleaning process is to be specified. E - LABOMASUM 6499A lGAbomasum is the true stomach located between the Omasum (bible) and theduodenum. It is separated from the duodenum by the pyloric valve, a strong lcmuscular sphincter. -Point requiring specification: : lc. Specify cooked or cooked and bleached. IG - E -RUMEN PILLARS 6141 d ERumen Pillars (Mountain Chain) are derived from Tripe Raw Un-scalded(item 6140). Rumen Pillars are removed from the Tripe in one piece with texternal fat deposits removed. ld r lr I E J lr r=TR|PE (SCALDED) 6150 ETripe Scalded is prepared from Raw Tripe (item 6140) and the mucousmembrane is removed by scalding with hot water. EPoints requiring specif ication:.. Reticulum removed. fr Reticulum portion only retained. G E ETRIPE PTECES (RAW UN-SCALDED) 6151 r=Tripe Pieces are the remaining porlions of Tripe after the removal of thePillars and Honeycomb. t= r= t t IE
    • BEEF /VEAL - FANCY MEATSTR|PE PTECES (SCALDED) 6153 :^. .e-a nrrg podions of Tripe scalded after the as a-c Honeycomb.TRIPE - HONEYCOMB 6152-c^e,comb (reticulum) is derived from Tripe - Scalded (item 61 50).Points requiring specification:. Cooked or cooked and bleached.. Spllt open or retained in natural shape.TESTES 6180Tesies are prepared by the removal of the epididymis, which is attached tothe caudal border.Point requiring specification:. Specify if the capsule is removed.SPLEEN 6190 / V6580T"e sp een is prepared by the removal of the splenic blood vessels.LUNGS 621 O 1n3 s119r,rgl of the trachea.
    • BEEF /VEAL - FANCY MEATS E IT - aTHYMUS GLAND 6110 / V6560 l+Thymus Gland (sweetbread or throat bread) is derived from young <animals and is pale and lobulated. The glands are situated in the Hneck region, on either side of the trachea. The Thymus Gland is dtrimmed of surrounding fat and connective tissue. l- H - .4 t# ts- H :- b-WEASAND MEAT 6280 !!iWeasand Meat is the muscular (tunica muscularis) and the mucosal bJpodions of the oesophagus.Point requiring specif ication:. Specify if the mucosa is removed. = L- - L- - b-f -,/ -J LiSMALL INTESTINE 6496 -JSmall lntestine is the tube which connects the stomach with the large btintestine. lt begins at the pylorus and ends by projecting into the caecumto form the (ileo-caecal valve). The intestine comprises of three sections - .Jduodenum, jujenum and ileum. : LrlPoints requiring specif ication:. Specify amount of fat retained.o Mucous membrane removed. =J H. Length of intestine. -J :LARGE INTESTINE 6497 :Large lntestine comprises of three porlions:o The caecum begins with a blind end and is often referred to as the "blind gut".. The colon is arranged in a double elliptical coil between the layers of the = mesentery. :o The rectum extends from the start of the pelvic channel to the anus.Points requiring specif ication:. Specify amount of fat retained.. Mucous membrane removed. =. b-l J Length of intestine. = cVELL V66OOVell is the abomasums derived from milk fed calves up to 40kg dressedweight which is trimmed, inflated and dried or frozen.Point requiring specif ication: ! do Derived from calves up to 62kg dressed weight may include vells which are cut or grass stained. d -J }J J
    • BEEF / VEAL - FANCY MEATS / VARIETY ITEMSFEET 6499MJ=: =::: 2-2 aa.23a "om a bovine animal comprising of the metacarpus :". =: -::zias-s - rd leg) and phalanges-::":.:r ::::sses ccmbin ng hot washing, steam rinsing, acetic acid rinse:^ r : :a:^ -i la- ce used to prepare the feet to an edible standardPoint requiring specif ication:. ---.. -. - -ce3i. VARIETY ITEMS Miscellaneous Variety ltems means an edible by-product (Carcase part) handled in a hygienic manner and packed to edible standard. Check with AUS-MEAT for other variety items for beef not allocated a codeBODY FAT 6221Body Fat is derived from a Bovine carcase, and is prepared byremoving the fat overlying specific regions of the body Body fat s predominantly subcutaneous or selvedge fat but can include ntramuscular fat. Dingo bait, kidney, sinew, membrane andporlrons of meat are not included.Point requiring sPecif ication:. Speclfy the body region requirements NECK BONE 6222 the 7 cervical vertebrae. The muscular portion =ck Bone consists of c^g ti-e tateral stde is removed. The neck can be further processed by :.c tr mmrng to remove meat portions after the boning process Points requiring sPecification: . Sc::,, :e residual meat to be retained. | . ::e::: .: r:ed or portioned. DIAPHRAGM MEMBRANE 6270 asc a..ith pleura and peritoneal covering. a-crrts of muscular pillars and associated fat Pcin: requirtng . _::=:.-.^= I aoa.aarr rs removed
    • BEEF / VEAL - VARIETY ITEMS LIGAMENTUM NUCHAE 6273 Ligamentum Nuchau is a large portion of the supraspinous Iigament which extends along the vertebral column, being parlicularly evident in the neck and the thoracic region. Points requiring specification: . Specify whole piece or individual sections. . Specify levei of attached meat portions. BEEF BONE 6499E Beef Bone 1s prepared from a borrine carcase and will comprise various portions of the body ske etai. Descr ptions may include reference to general area of the carcase r^;here the bone is siiuated e,g.: Leg. pelvic. back. knee cap, alternatively the name of the bone mal,be used e.g. Femur. Tibia. Aitch. patella, Cervical Verlebrae. Points requiring specif ication: . Specific bones required. . Amount of meat residue retained. Extended descriptions can be applied e.g., Knee cap and sinew, Bones with Meat.MEMBRANE 6272Membrane is the sheath of connective tissue that forms an Points requiring specif ication:envelop for muscles or organs. Types of membrane located . Specification details to be derived from individuajwithin the muscular system. muscle or muscle group.Outer thin serous membrane (perimysium) stripped from the . Linea alba to be included.muscle surface (e.9. Flank Steak, Tenderloin).Thick fascia membrane is silver fascia Iining covering musclesgroups. (e.9. Striploin, Silverside).Other membrane is Peritoneum and Pleura.
    • VEAL
    • HelloProspective Food Distribution Partner, . Like to learn some more? . Like to ask some detailed questions? . Like a more detailed consultation on your Beef lamb Veal and food supplies? r Want to know minimum order levels? . Like to know qualities we handle, brands and breeds we cover? o Like to know which countries we buy from? . Like to which countries, we sell / distribute to ? o Are you looking for special Organic Halal or other certified supplies ? o Want to know what the order supply maximums are? . Ready to request our offer or full FOB CF CIF offer? . Need a consolidator? o Are you a Chef ? . Are you a Director or GEO? . Are you a Global/regional Resort Ghain or Restaurant chain looking for Sound advice? o Are you an importer or supermarket operator? . We welcome all communications seeking a chat and co operation in business on Beef lamb Veal and quality well known and unusual foods items in General.With Over 30 Years in FoodI am proud to be a 3d generation food provider.Please touch base with me now.t believe in helping everyone with good free information, In return for getting first offer toco-operate and eventually supply and fill your foods requirements regularly from myexperience and company team.Daniel DonatelliMb 089 909 3178 danieldonatelli@hotmail.com/-/t
    • VEAL CATEGORY Female or castrate or entire male bovine that: I Has no evidence of eruption of permanent incisor teeth I Weighs no more than 150k9 (HSCW) I ln males after SSC assessment shows no evidence of SSC a Shows youthfulness and Veal colour (Veal meat colour must not exceed the AUS-MEAT Veal colour standard V5) VEAL: OPTIONAL SUPPLEMENTARY CLASSES LIGHT VEAL < 40kg LIGHT VEAL 40.1 - 70kg VEAL 7O.1 - 150 kg LIGHT VEAL VEAL L|GHT VEAL (BOBBY) Weighing 70.1k9 to 150k9 t Weighing no more than 40kg (HSCW (HSCW) LIGHT VEAL Veal meat colour (refer AUS-MEAT Veal colour I Weighing no more than 70kg (HSCW standards) i Veal colour (refer AUS-MEAT Veal meat colour standards) AUS-MEAT VEAL MEAT COLOUR STANDARDS t v2 l fVt-l [tt-_-l [-vs--l T8ffiffiffi Colours displayed show the darkest colour of each grading and it is a guide only, not a true representation. Veal meat colour is assessed on the chilled carcase of the rib eye muscle area (M. longissimus dorsi) and scored against the AUS-MEAT Veal Meat Colour reference standards.Floforanne Al lS-N/trAT Chiller Assessment Stanclards or visit AtJS-MFAT web site: www.ausmeat.com.au
    • VEAL (LIGHT VEAL)VEAL CARCASE 3OOO.iea Carcase includes all parts of the body skeletal Point requiring specif ication:-usculature and bone, extending to and including the hock . Variations to minimum trim standard definition (customer o nt (tarsus) and knee ioint (carpus), all cervical vertebrae agreed variation).and up to five coccygeal vertebrae. OPTION - CARCASE PIECES or 6 WAY CUTCarcase trim must comply with all government hygiene .Carcase cut into more than (2) two pieces will beregulairons that passes a carcase fit for human consumption described as: Carcase Pieces.ancj with the Australian meat industry agreed minimum trim . Carcase cut into (6) six pieces are described as:requirements. Carcase Pieces 6 way cut.For furlher details of the minimum trim standard definition for . AII primal cufs musf be retained with the possib/eVeal carcase, see page 1 10 or visit the AUS-MEAT web site exception of the Tenderloin.LIGHT VEAL CARCASE CARCASE PIECES or 6 WAY CUT LEG LONG CUT 3230 -eg c.c Cut is prepared from a Side and is removed by a to a point just clear of :-: :-:crgl the 6- lumbar vertebra :^. ^ c core. The Leg is furlher prepared by the removal of :3-es. 3a. age and exPosed tendons. Points requiring specif ication: . B-: :e-cer o:n remoled. .lt-^.=4Ca . S-a-<e-c.ed. lTEll l{0 :.J:
    • E LIGHT VEAL LEG SET 3235 Alternative description: HIND SET Leg Set is prepared from a Leg Long Cut (item 3230) by the removal of individual primals. Topside, Silverside, Knuckle and the optional inclusion of the Rump. Variations to the preparation of these primals can be used where specified. Points requiring specification: . Variation to primals: Thick Flank, Outside, r RumP option retained. Outside FlatlEye Round, D-Rump. Primals denuded Alternative description: Hind Set can consist of 2 primals of each type of cut: Topside, Silverside, Knuckle and the optional ITEM NO. inclusion of the Rump. Variations to the preparation of these primals can be used where specified. /n TENDERLOIN 3330 l(, I Tenderloin is prepared from the Side by removing the ,/ muscles in one piece from the ventral surface of the 1 l;i crl .r i lumbar verlebrae and lateral surface of the ilium. The side :. L rl7 strap (M. psoas minor) remains attached. /!t Points requiring specif ication: l_r t[ . . Side strap (M. psoas minor) removed. Silver skin removed. lJ" l"x. =-.11 l : " U--$ ITEM NO. 3330 TRUNK 3480 Trunk packs are prepared from a Carcase by the removal of the Leg Long Cut and by the removal of all bones, caftilage, exposed tendons, ligamentum nuchae and lymph nodes. Trunk packs do not have to contain any of the primals listed in group A. Group A. Shank, Neck, BackstraP, Tenderloin. Points requiring specif ication . lntercostals removed. . Diaphragm removed. ITEM NO. 3480 BACKSTRAP 3440 Backstrap is prepared from a Side and consists of the eye muscle (M. longissimus dorsi) Iying along the spinous A (l processes and transverse processes of the lumbar, thoracic and cervical vertebrae. Backstrap comprises of the portion commencing from the 4th cervical vertebra to the hip bone F and can be prepared at variable lengths when specified ffi ffi between buyer and seller. Points requiring sPecif ication . Silver skin removed. . Alternative length to be agreed between buyer and seller. ITEM NO. 3440
    • VEAL SHIN/SHANK 3630 Shin/Shank is prepared from Forequarter and/or Hindquarter legs (extensor/flexor group of muscles). The fore leg is removed by a cut following the Brisket removal line from the Forequarler through the M. triceps and M. biceps brachii and the distal end of the humerus to include the (radius/ulna) and associated muscles. The hind leg is removed by a cut through the stifle joint removing the tibia/tarsal bones including the surrounding flexor/extensor muscle groups. Points requiring specif ication: o Forequarter or Hindquarter. o Removal of Hindquarler tarsus . Removal of Forequarter and stifle joint at meat level. ITEM NO. elbow (olecranon) and . Frenched. 3630 carpus joint at meat level. .l 0ss0 BUG00 3631 Osso Bucco is Shin cutlets prepared from Forequarter and/or Hindquarter Shin/Shank (item 3630). The cuflets are prepared to a specified thickness by a transverse cut across the bone. Points requiring specif ication: r Thickness of cutlet. . Fore shin only. . Hind shank only. a7 L0lN 3575 -: ^ is crepared from a Side by the removal of the Forequarter : ^.: :-e specified rib, and removal of the Leg (Butt and Rump) :_, a :-: casstng through the lumbosacral junction to the ventral ^^-^ ^J -^^ e rt^-t- ldttK =-J= - -- - --- E a|K ^+ ^ ^ =^-^ -!- i = - -^t, i1L aspecified distancefromtheeyeof meat : :-i a.d parallel to the verlebrae to the caudal end. .,..? Points requiring specification: e rC-_-C€.eq,1ired. e = a-(e:a -ec. . l:::..:i.c- e,: -uscle,TE l/ IlN
    • BONE-IN VEAL II I Id -1 IcSPARE RIBS 3670Spare Ribs are prepared form any portion of the rib 4cage and consists of bones and intercostals only. bdPoints requiring specification: 1. Rib number required. id. Size of portion. d ld 1 hA ITEM NO. - - E 3670 br b -SHORT RIBS 3669 ,q bi -Short Ribs are prepared from a Forequarter after theremoval of the BriskeVRibs Prepared/Chuck SquareCut. Shorl Rib cutting line is approximately 75mm from 1t -l brthe eye muscle (M. longissimus dorsi) and parallel to the . r- hiverlebral column. The M. cutaneus trunci is removed.Points requiring specification:. Specify: rib numbers and rib location. kr II h-a. M. cutaneus trunci retained.o M. latissimus dorsi muscle removed. bAITEM NO, br - E h 3665 (5-rib) 3668 (8-rib) 3666 (6-rib) 3669 (9-rlb) 3667 (7-rib) tr - hi -RIBS PREPARED 3607 dRibs Prepared is prepared from a Forequarler after the ,n Eremoval of the Brisket and Chuck. Shott Ribs potlion isremoved at a distance of 75mm from the eye muscle (M. (.rl hr -longissimus dorsi) at the loin (caudal) end, parallel withthe vertebral column to the specified rib. The body of the Lr -vertebrae (chine) is removed exposing the lean meat buileaving the spinous processes (feather bones) attached. $ LPoints requiring specif ication:. Rib number required.. Spinous processes removed.. Tip of scapular and associated cartilage removed.. Distance from eye muscle. ffi ITEM NO, 3605 (5-rib) 3608 (7-rib) - E E. Cap muscle (M. trapezius) removed.. Ligamentum nuchae removed. 3606 (4-rib) 3609 (B-rib) 3607 (6-rib) E EBRISKET POINT END 3650 EBrisket Point End is prepared from Brisket by the removal ofthe Navel End following the caudal edge of the specified rib.Point requiring specif ication: E. Rib number required. E E E ITEM NO. 3650 (5 rib) 3652 (6-rib) E 3651 (4 rib) s653 (7-rib) E
    • BONE-IN / BONELESS VEAL BRISKET NAVEL END 3660 Bs<ei Na,,,el End is prepared from Brisket by the removal ci ine Brisket Point End following the caudal edge of the specified rib. Points requiring specification: . Rib number required. . Diaphragm removed. . Peritoneum removed. . lnsrde skirl removed. TOPSIDE 3680 Alternative description: INSIDE 3685 Topside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick Flank and Silverside. The pizzle butt, fibrous tissue and inguinal lymph node and surrounding fat are removed. Points requiring specif ication: . Erector muscle removed. . Connective tissue removed. . Femoral blood vessels removed. TOPSIDE CAP OFF 3686 Topside Cap Off is prepared from the Topside (item 3680) by the removal of the M. gracilis muscle along the natural seam. Fat deposits are removed. Point requiring specif ication: . Removal of the M. pectineus and/or M. sartorius muscles. THIGK FLANK 3710 Thick Flank is removed along the natural seams cet,,,een the Topside (item 3680) and Silverside ritem 3690). The patella, joint capsule and surrounding connectir,e tissue are removed. -r Points requiring specification: . l"{. cutaneus trunci removed. . Specil degree of exposure of ball tip muscles at Rump end._/ / 9 :--
    • BONELESS VEALKNUCKLE 3715Knuckle is prepared from a Thick Flank (item 3710) byremoving the cap muscle (M. tensor fasciae latae) andassociated fat and subiliac lymph node.Point requiring specif ication:. Specify degree of exposure of ball tip muscles at Rump end.SILVERSIDE 3690Silverside is situated lateral/caudal to the femur bone andattached to the os coxae (aitchbone) and is removed byfollor,ving the natural seam between the Thick Flank (item3710) and Topside (item 3680). The leg end of the primal is cutstraight at the junction of the Achilles tendon and heel muscle(M. gastrocnem us). The attached carlilage/gristle (thi mble) ifrom the aitch bone is removed.Points requiring specification:. Achilles tendon removed.. Removal of the popliteal lymph node. ITEM NO. 3690ourslDE 3695Outside is prepared from the Silverside (item 3690) bythe removal of the heel muscle (M. gastrocnemius). Thepopliteal lymph node, surrounding fat and connectivetissue are removed.Point requiring specification:o Heavy connective tissue (silver skin) on ventral side removed. ITEM NO. 3695STRIPLOIN 3765Striploin is prepared from a Hindquarter by a cut at thelumbosacral junction to the ventral portion of the Flank. TheFlank is removed at a specified distance from the eye muscle(M. longissimus dorsi) at both cranial and caudal ends. APoints requiring specif ication:. Rib number required. |. Distance from eye muscle.... lntercostals removed. Supraspinous ligament removed. M. multifidi muscle removed. bA ITEM NO, 3761 (8-rih) 3767 (1 -ritr) 3765 (3-rib) 3768 (2-rib) ?766 /n-rihl
    • BONELESS VEAL EYE OF LOIN 3769 Alternative description: BACKSTRAP :::,rs:ao ,s crepared from a Side and consists of the :.,- --sc e ilvl, ongissimus dorsi) lying along the spinous .l::sses and transverse processes of the lumber, .^."2. c verlebrae. The Backstrap comprises of the c3a on commencing from the 4th thoracic vertebra to the { -:r cosacral junction. Points requiring specification: :-s . Eye of Loin length to be specified between buyer and se ler. TEI,I NO . Silver skin removed. :- a: TENDERLOIN 3770 Tenderloin is prepared from the Hindquader and is removed in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium. The side strap muscle I (M. psoas minor) remains attached. TENDERLOIN SIDE STRAP OFF 3775 Tenderloin is further trimmed by the removal of the side strap (M. psoas minor)..,t/ Point requiring specification: ITEM NO, . Silver skin removed. :77 J :, 15 l-> RUMP 3735 Rump is prepared from a Hindquarter by a cut commencing at the caudal tip of the M. tensor fasciae latae muscle lying over of the Knuckle and cutting along the natural seam to the base of the quadriceps group of muscles. A straight cut is made to a point cranial of the acetabulum to the ischiatic lymph node at the dorsal edge of the Rump. The Loin (cranial end) is separated by a cut at ihe lumbosacral junction in a straight line cranial to the tuber coxae to the ventral portion of the Flank. / -:/ Points requiring specification: o Heavy connective tissue removed. ITE!,1 N0, . Specify length of M. tensor fasciae latae muscle retained. CUBE ROLL 3815 3,:e Ro rs prepared from a side and consists of the . :^; ssrmus dorsi and associated muscles underlying :-: ::sar aspects of the ribs (caudal edge of the 4th rib .: :-: :.- - c rcluSive). Pol nts requiring specification:t . S:::., - c -,mber and rib location. ,. : ::asia sr retained.
    • T BONELESS VEAL cHucK 3830 Chuck is prepared from a Forequarter by the removal ol the Rib Set at the specified rib. The Brisket is removed along the cropping line. The Shin, Blade, Chuck Tender is removed along with all bones cartilage, tendons, ligamentum nuchae and lymph nodes. Points requiring specif ication . Rib number required. . lntercostals removed . Undercut (M. subscapularis) removed. ITEM NO, 3830 (5-rib) 3831 (4-rib) 3832 (6-rib) CHUGK ROLL 3840 Chuck Roll is prepared from a Chuck (item 3830) by the removal of the neck between the Sth and 6th cervical vedebra parallel to the caudal cutting line. The ventral cutting line is approximately 75mm from the A eye muscle (M. longissimus dorsi) and parallel to the veftebral column to the 1st rib. The M. trapezius and the M. rhomboideus are removed ). ^ and the Undercut (M. subscapularis) remains firmly attached. Points requiring specif ication: . Rib number required. . Cranial cutting line: - between the 6th and 7th cervical verlebrae. between the 7th cervical and 1st thoracic vertebrae. . M. trapezius retained. . Ligamentum nuchae removed. RITEM NO, 3840 (5-rib) 3841 (4-rib) . Undercut (M. subscapularis) removed 3842 (6-rib) CHUCK TENDER 3855 Chuck Tender is a conical shape muscle lying lateral to the blade bone on the cranial side of the blade ridge and is removed from the Forequarler following the natural seam. Point requiring specif ication: . Connective tissue cover removed. ITEM NO, 3855 SHIN/SHANK 3886 Shin/Shank is prepared from the muscles of the fore and hind legs, namely the extensor and flexor group of muscles ln addition, the Shin-Shank includes the Heel Muscle (M. gastrocnemius). Points requiring sPecif ication: dlg .. . Connective tissue and skin removed. . Fore or Hind. . Sinews/tendons removed. . Specify muscle content, e.g. Heel muscle (only). H ITEM NO. 3BB6
    • BONELESS VEAL BLADE 3850 Alternative descripiion: CLOD 3 ac: s c.epared from a Forequader by following the natural s:a- oet,,,een the ribs and the scapular (M. Iatissimus dorsi) arc c,,erl;,ing muscle (M. trapezius) and the underlying muscle .i. serratus ventralis). The Blade lies caudal to the humerus arc belo,,v the spine of the scapula and comprises of a large corlion of the triceps group of muscles. Points requiring specification: . Length of tail from tip of scapular caftilage. . Undercut (M. subscapularis) attached. Tendons at shoulder joint end removed. MANUFACTURING PACI6TRIMMINGS 3960T nnings are portions of meat remaining after thelrecaration of primal cuts from carcase, side, quarter or FOREOUARTER AND:c":ion of a carcase. Trimming packs must not include any por-: c- cf head meat, internal organs, majortendons or ligaments. HINDOUARTER MEAT 3985 :e-s classed as Fancy Meats (Offal) not to be included. Forequafter and Hindquarter Meat packs consist of specified primal cuts from the Hind & Fore and associated trim pieces.Point requiring specif icationo l,^ -!r size trim pieces as agreed between buyer and Packs do not have to contain any of the primals listed in Group A, but must contain at least two primal cuts listed in Group B, s:3r. and at least two primal cuts listed in Group C. Points requiring specif icationFOREQUARTER AND . Primal cuts included. . lnclusion of Thin Flank/Thin Flank Meat.HINDQUARTER 3970 . Diaphragm removed.= -z: -z:.a- r - -lc-afier packs consist of specified primal . lntercostals removed.:-.s ":-:-: ! ^r & trc:e and associated trim pieces. Packs:. -...,: :: ::-:a - ar,of ihe primals listed in Group A, Group A: Cube Roll, Chuck Tender, Shin/Shank,:,: --s: ..."a: :as::,.c primal cuts listed in Group B, Tenderloin, Flank Steak.:-: :: :iS::,,: a-a C-:s is:ed in GrOup C. Group B: Chuck, Neck, Blade.Pornt requiring specif ication Group C: Topside, Silverside, Thick FIank (Knuckle),. --:,= a-, :=-:al3ceoesaretobeexcluded. Rump. Striploin.Group A: : : :,: :: l--:< Tender, Shin/Shank. -+=:: - ::-< S:ea<.GroupB: l^-:.::,.. E: e.Group C: -::s::. S .es ce. Tnck Flank (Knuckle), Rump, a-.-^-
    • VEAL IV1ANUFACTURING PACKS ...:.: :.::.__...:..:.-.: ,.,..: ::::.-.::::;:::,:.:_-.:.:t :--:l:-::: :: ::.j:: r1: -.r:: FOREQUARTER HINDQUARTER 3e75 (10R) - 3976 (11R) - 3s77 (12R) - 3973 (13R) 3e50 (3R) - 3e51 (0R) - 3e52 (1R) - 3e53 (2R) Forequafter packs consist of primal cuts from the Forequarter Hindquarter packs are prepared from Hindquarters and and associated trim pieces. Forequarter packs do not have to consist of specified primal cuts and assorted trimming contain any of the primal cuts listed in Group A. pieces. Hindquarter packs do not have to contain anv of thePoints requiring specif ication primal cuts listed in Group A.. Primal cuts included. Points requiring specif icationr lnclusion of Thin Flank/Thin Flank Meat. . Primal cuts included.. Diaphragm removed. . lnclusion of Thin Flank/Thin Flank Meat.o lntercostals removed. . Diaphragm removed.. Brisket meat included. o lntercostals removed.o Specify any Hindquarter meats included. o Specify any Forequarter meat included.Group A: Cube Roll, Chuck Tender, Shin/Shank. Group A: Tenderloin, Shank, Flank Steak.FOREOUARTER MEAT HINDQUARTER MEAT3980 (10R) - 3981 (11R) - 3982 (12R) - 3983 (13R) 3e55 (3R) - 3e56 (0R) - 3e57 (1R) - 3e5S (2R)Forequarter Meat packs consists of primal cuts from the Hindquarter Meat packs consist of specified HindquarterForequarter and associated trim pieces. Forequafter packs primal cuts and associated trim pleces. The pack does notdo not have to contain any of the primal listed in Group A, but have to contain any of the primal cuts listed in Group A, butmust contain at least two primal listed in Group B. contain at least two primal cuts as listed in Group B.Points requiring specif ication Points requiring specif ication. Primal cuts included. o Primal cuts included.o lnclusion of Thin Flank/Thin Flank Meat. o lnclusion of Thin Flank/Thin Flank Meat.. Diaphragm removed. . Diaphragm removed.. lntercostals removed. o lntercostals removed.. Brisket meat included. . Specify any Forequarter meats included.. Specify any Hindquarter meats included. Group A: Tenderloin , Shank, Flank Steak.Group A: Cube Roll, Chuck Tender, Shin/Shank. Group B: Topside, Silverside, Thick Flank (Knuckle),Group B: Chuck, Neck, Blade. Rump. Striploin.
    • SHEEPMEAT Goatmeat primal preparation are the same specification and codes as Sheepmeat"t :.= ;-:; : :: i?i?Jl : :: : :31
    • F- Sheepneal ts j ..o l- Eg esl Lu CL J -/ !l l! =L =o ez. CL 2o <5 4 sf cE- q= pto I= ct 6 t.t J al) qJ 2 :<> =$ z. cE =b co t co lrd fo j ctt >_ ro o = J h4 H3 _zE CE l! I J IIJ cLL ct z, Et -l b4 =r I F i =o c)= ffi< .e J at) Fi hl z, o *b* " , ;r:" :< CL ;11i*i z, u, tr -l V) = F ,----:i:, _ & r ! *F6 CJ Uu) 4 I cc hJ (5 o l! llt -{ II -/ U -) El tr J El Li J ll .J IJ & - = J -l n- q$|l J Li l k E E I I li rd ,/ o J D4 N o ro .J + n :< c (J tr,l Id = z, rd rE I T V) rO (0 o !O (t) F (J N (Y) 6) =f - t t -l E (5 ttl J (J t r-P cJ- E l u ll: (o E l E= zR o+ <= cL- 7r= F o !O (Y) N o *ts -- oz, -(J U) E CL = CE u) u.l e < lJr CE CE I! F G E an o io vui F z. F o 6 @ H8 ro u.l o U7 ITJ J :< (l JO .6 5.+ r =f sf L o (a Ot- c.h tz r I- E 95 cE t! = Y = tt, ! .t) EL (.) ii: 6 =U E at -J ( E
    • Hello Prospective Food Distribution partner, . Like to learn some more? o Like to ask some detailed questions? o Like a more detailed consultation on your Beef lamb Veal and food supplies? o Want to know minimum order levels? . Like to know qualities we handle, brands and breeds we cover? o Like to know which countries we buy from? . Like to which countries, we sell/ distribute to ? I Are you looking for special Organic Halal or other certified supplies ? o Want to know what the order supply maximums are? . Ready to request our offer or full FOB CF CIF offer? . Need a consolid ator? o Are you a Chef ? o Are you a Director or CEO? r Are you a Global/regional Resort Chain or Restaurant chain looking for Sound advice? o Are you an importer or supermarket operator? o We welcome all communications seeking a chat and co operation in business on Beef lamb Veal and quality well known and unusual foods items in General.With Over 30 Years in FoodI am proud to be a 3d generation food provider.Please touch base with me now.I believe in helping everyone with good free information, ln return for getting first offer tocooperate and eventually supply and fill your foods requirements regularly from myexperience and company team.Daniel DonatellipMb 089 909 3178 danietdonatelli@hotmail.com
    • thh SHEEP SIGLETAL DIAGRAMbbIb Malor Gland Calcaneal TuberIL Locations Tibia (Hind Shank Bone)E Obturator ForamenE lschium (Hip Bone) Patella (Knee Joint)Elra lschiatic Femur (Leg Bone)Llrj Coccygeal Vertebrae Superficial lnguinalL (lail Bone)rFL Sacral Vertebrae (1 to 4) (Back Bone) llium SubiliachlLrr Lumbar Vertebrae (Back Bone) (1 to 6 usually)r Transverse Processr! Thoracic Vedebrae to- (1 13) Costal Cartilages (Rib Cartilage)b!! Scapular Cartilage Xiphoid Cartilage (Iip of Breast Bone) (Blade Bone Cartilage)T Sternum (Breast Bone)! Scapula (Blade Bone)! Prescapular Olecranon (Elbow)I Cervical Vedebrae (Neck Bone) (1 to 7)fl- ffire Ixffi* Fore Shank Bone Spine of Scapulard- re (Ridge Bone) Prepectoral Humerus-sd (1 st and 2nd (Arm Bone) Cervical Vedebrae)
    • 5teflrn-eolSheePlleYl - ......=.=. g CARCASE FAT CLASS is The fat cover on a carcase on -t, described bY fat classes class ls a scate of 1 to 5 The 3l l, . :i: .! i.) il Ir ita. ..1. ,l :. t ii. dePth of l"totin"O on the This site = ,hi j:ii; i.& ,,1t1 I*LSl ,1t.:r - as:r,. :::::grd$ll.. i.3ir.,.1i1: ilttr" ", the GR SITE rib ; ilir:!,.ii1F$.r::: it focateO over the 12ih as = :,1 : d. :::.3:.. [ :i1 .:: . :. :i.::.::..l it o.t from the mid line # : :,lit,l shown in the diagram below = ,, l MID LINE OF CARCASE I 1ah + r- 14 : = CLASS 5 : = CLASS 1 CLASS 2 CLASS 3 CLASS 4 .t(e - fo"* .# *b WlWs @jF cF = .,,*@.., @:% .1 .: u l : GRi GR GR L7l-1 Over 1Omm GR Over 1Smm Over 20mm : 3 Up to Smm Over 5mm up to 1Omm up to 15mm up to 20mm t wEtGHT CLASSES (Scores) I Carcases maY .., -, :.^+^ .^,oinht r:lzsses The classes are be classifi ed into reight classes based on HSCW as follows: 24 26 28 I 20 22 CLASS 8 16 10 1B 12 14 to 18 20 22 24 26 I 10 12 14 o 26 t- - (, 0ver (t<g) 12 14 16 1B 20 22 24 I il & uP to - 1t<gl 8 10 I CUT SHEEPMEAT CARCASE ancl PRIMAL I GUIDE ANP YELD WEIGHT RANALi ril3;lfi 1??:" Sheepmea,*"o::,","il#*erua*g**ffi liitq:*fi #i.;:Jti*sfJffi *;it:::",^"JJ:il*:::H:,"":::jfii,"."f;""#."#;3:""13"i". to rind -"*Ti 9;,:J:?* o"i suit vour requirements product:;lj:::i:L":;: ffi:i]Eil"; you can order primatinut out what weights are *"1 pr S: w $t.b /a! sl., ,!*s ",.l,Sf.il hdr" "b e#" PRIMAL Y,s Foreshank Breast / FlaP Square Cut Neck (Whote) Back (z rin) Short Loin 0 rib) Leg-ChumP 0n shoulder (5 rib) CUT 5010 IiPPed) 5020 5030 4880 4990 4930 12.1Yo H.A.M. No 4800 3.2% 5.8% 12.1% 20.5% 32.6% 95% o5-0.6 1.1 - 1.2 carcase % 0.6 - 0.7 1.1 - 1.2 19 2.1 0.95 - 1.0 1a 1.5 c 18-20k9 2.9 - 3.3 0.6 - 0.7 2.1 - 2.5 0.7 - 0.8 1.0 - 1.2 1.2 - 1.5 3.3 - 3.9 0.7 - 0.8 1.5 - 1.7 2024k9 0.8 - 0.9 1.5 - 1.7 2.5 - 2.9 3.9 - 4.6 1.2 - 1.3 24-28R5 nmm
    • BONE-IN SHEEPMEAT CARCASE 45OO lncludes all pads of the body skeletal musculature and bone, extend ng to and including the hock joint (tarsus) and knee joint tcarpus), all cervical vedebrae and up to five coccygeal r.,e11ebrae. Carcase tnm must comply with all government hygiene regulations that passes a carcase fit for human consumption and with the Australian meat industry agreed minimum trim requirements. For furlher details of the minimum trim standard definition for Sheepmeat carcase see page 110 or visit AUS-MEAT web site. Point requiring specif ication lTElvl N0. . Variations to minimum trim standard definition (buyer/seller rl,- -o!g:i.1600 agreed variation). -42: iar. 4627 CARCASE PIECES - LAMB 4sOO/MUTTON 462OIRAM 4621 Carcase Pieces are derived from a full Carcase and include all pieces as specified. All primal cuts must be retained with the possible exception of the Tenderloin. Points requiring specif ication. . Carcase cut into more than 2 (two) pieces will be described as: Garcase Pieces. . Carcase cut into 6 pieces are described as: Carcase Pieces 6 way cut. TELESCOPED CARCASE 4505 P.ecared from a full Carcase (item 4500) with the leg folded or c aced nto the chest cavity. A cut is made horizontally across :-e ccsa edge of the carcase at the junction of the 6th --bar and 1st sacral verlebrae breaking the spine sufficiently :c a o,, ire legs to fold into the cavity of the carcase Points requiring specification: . --ia,s-s ,emoved . D acaaga,1 removed. . Ne O< r36gr,rgfl, . Fcreshank removed.tTEt,,l t,t0, . Breast and Flap removed. . Tail removed.
    • BONE.IN SHEEPMEATFOREOUARTER PAIR 4960 AForequarter Pair is prepared from a Carcase by a cutalong the contour of the specified rib and ventral to theflap cutting line retaining the Flap on the Forequarter f1Pair, and at right angle through the thoracic vedebraesevering the back bone.Points requiring sPecif ication:. Rib number required.... Carpus removed. Length of flap retained to be specified Specify surface fat trim level. 4ITEM NO. 4959 4960 4961 (3-rlb) (5-rib) (4-rib) 4962 (6-rib)FOREOUARTER 4972Forequarter is prepared from a Side by a cut along thecontour of the specified rib to the ventral edge and atright angles through the thoracic vertebrae separatingthe Forequarler and the Hindquarler.Points requiring sPecif ication:. Rib number required. Atlas bone removed.. Carpus removed.. Breast removed. ITEM NO,. Specify surface fat trim level. 4969 (1 3-rib) 4970 (5-rib) 4971 (4-rib) 4972 (6rib LEG PAIR 4816 Leg Pair is prepared from a Carcase by a straight cut through th;6th lumbarvertebra to clear the tip of the ilium to the ventral portion of the Flank. Points requiring sPecif ication: . Shank tipped. . Flank removed. . Tail removal point. r Butt Tenderloin removed. . Specify surface fat trim level. ITEM NO 481 6 LEG . CHUMP ON 48OO Leg - Chump On is prepared from a Side and is removed by a just clear striigtrt cut ihrough the 6th lumbar veriebra to a point ot tfrl tip of the ilium to the ventral portion of the Flank 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. Points requiring sPecif ication: o Flank removed. . Tail removal point. . Sacrum removed. . Butt Tenderloin removed ITEM NO, . Specify surface fat trim level. 4800
    • BONE-IN SHEEPMEAT LEG . CHUMP ON . SHANK OFF 4810 -.9 - Chump On - Shank Off is prepared from a Leg - Chump On i:l-. -800) by the removal of the Shank (tibia) at the stifle joint, and b1, a straight cut through the heel muscles of the Silverside. The ymph 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. ITEfl N0 . Heel muscles removed. . Specify surface fat trim level. LEG . CHUMP OFF 4820 Leg - Chump Off is prepared from a Leg - Chump On (item 4800), by the removal of the Chump by a cut at right angles across the Leg at a specified measured distance from the acetabulum. The shank is tipped at the caudal level of the Shin meat on the tibia. Points requiring specif ication: o Aitch bone removed. . Tail removal point. . Sacrum removed. . Specify Chump cutting lines (cranial) to acetabulum. r Specify surface fat trim level. CHUMP 4790 Alternative Description: SIRLOIN Chump - Bone in is prepared from a bone in Leg - Chump On (item 4800). The Chump is removed by a cut at right angles across the Leg at a specified measured distance from the acetabulum. Butt Tenderloin retained. Points requiring specif ication: . Flank removed. . Butt Tenderloin removed.ITEM NO. LEG . CHUMP OFF . SHANK OFF 4830 Prepared from a Leg - Chump Off (item 4820) by the removal ct-e Shank (item 5031). Points requiring specif ication: . Tail removal point. . Sacrum removed. . Scecil,: Chump cutting lines (cranial) to acetabulum. . Patella bone removed. . Specii.v surJace fat trim level.tTEl,,l N0. f::_
    • BONE.IN SHEEPMEATLEG . FILLET END 4822Leg - Fillet End is prepared from a Leg - Chump Off (item 4820) by the removalof the middle porlion of the Leg by a straight cut ventral t0 the tip of the exposed A*^podion of the ischium bone and parallel to the Chump removal line.Points requiring specif ication : fl^azz. Tail removal point. - - Specify distance of the cutting line from the ischium bone ti j+)o Sacrum removed. Specify surlace fat trim level.LEG . SHANK END 4823Leg - Shank End is prepared from a Leg - Chump Off (item 4820) by the removal oftheLeg-FilletEnd (lIen4822)andistheremainingcaudal pottionof theLegwiththe shank attached. The shank is tipped at the caudal level of the shin meat on thetibia. "--t ITEM NO.Point requiring sPecification: 4822. Specify dystance of the cutting line fr.m the schlum bone, 4823 . :::: : . :: : ::::lLEG - CHUMP ON . frATTGH B0NE REM0VED 4801Leg - Chump On - Aitch Bone Removed is prepared from a Leg - Chump { FIOn (item 48OO) by the removal of the aitch bone. The lymph node gland I--a(subil ac) and gland fats situated on the Flank are removed The shank is lr. tipped at the caudal level of the shin meat on the tibia /E -,,1 =Points requiring specification: Li. Fank removed. / ,, I. Butt Tenderloin removed €rt-{--^t,1. Specify sudace fat trim level. )Option: Leg Ghump on / Shank Off - Aitch Bone Removed 4802 ITEM N0.. Shank removed (refer item 5031) 4801 LEG . CHUMP OFF . AITCH BONE REMOVED 4805Leg - Chump Off - Aitch Bone Removed is prepared from a Leg -Chump On - Aitch Bone Removed (item 4801) by the removal ofthe Chump (item 4790). The shank is tipped at the caudal level ofthe shin meat on the tibia. Points requiring sPecif ication: . Specify: Chump removal distance from hip joint (acetabulum) . Specify surface fat trim level. - Option: Leg Chump Off / Shank Off - Aitch Bone Removed 4806 ITEM N0 . Shank removed (refer item 5031) 4805 LEG SHANK BONE 4821 li 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 Topside is removed along the natural seam and the Leg is evenly rolled, tied and or netted. I; Points requiring sPecif ication: . Chump removed. . Flank removed. )i ) *{ . Shank (tibia) frenched to a specified distance. . Specify Leg tied or netted. ITEM NO. . Specify surface fat trim level. 4821 . Femur retained (ball joint of femur removed).
    • d- BONE-IN SHEEPMEATd-.d- SADDLE 4910 Saddle is prepared from a full Carcase and is removed.!a-r by a cut through the 6th lumbar vertebra to the tip of the ilium continuing to the ventral portion of the Flank.Id Another cut is made removing the Forequarter between the specified ribs and severing dorsal edge of the thoracicif verlebrae and to the ventral potlion of the breast. Points requiring specification:d . Rib number required.- . Scapular carlilage removed.tl . Diaphragm removed.!a ITEM NO. . Distance from eye muscle.IrF 19i2 i9-rib) . Specify surface fat trim level.rae ::::::::::::: ::::::a LOIN . CHUMP ON 4840_ Loin - Chump On is prepared from a Side by the removal of thea Forequarter along the contour of the specified rib and by a cut at right angles severing the thoracic verlebrae. The Leg is removede by a cut parallel to the Forequarter removal line at right angles at a measured distance from the hip joint to clear the acetabulum.e The Breast and Flap is removed at the specified distance from the ventral edge of the eye muscle (measured from the cranial end).a Points requiring specif ication: . Rib number required. .e ITEM NO. . Specify the removal distance from the acetabulum. . . Distance from eye muscle. Scapular cadilage removed. Specify surface fat trim level.a 4840 (B-rib) r Diaphragm removed.aa LorN 4860 Loin is prepared from a Side and is removed by a cuta through the 6th lumbar vertebra to the tip of the ilium continuing to the ventral portion of the Flank. Another cut is3 made removing the Forequarter between the specified ribs and severing the dorsal edge of the thoracic vertebrae anda to the ventral portion of the breast. Points requiring specif ication: . Rib number required.a . Diaphragm removed. o Distance from eye muscle.a ITEM NO, 4859 6-ribl . Specify surface fat trim level. 4860 8-rible ,1861 7-ic, 4862 9-rOa . CHUMP ON 4874a ,z ;E ,,;, SHORT LOIN Shorl Loin - Chump On is prepared from a Loin - Chumpa On (item a840) by the removal of specified ribs and parallel to the Chump cutting line.f Points requiring specification: . Rib number required. . Distance from the acetabulum.a . . Diaphragm removed.a j . . Distance from eye muscle. M, cutaneus trunci removed. Specify sudace fat trim level.7 ITEM NO. 4874 ,1 -rib)14
    • 7 BONE-IN SHEEPMEAT E d Er SHORT LOIN PAIR 4883 tsi - Alternative Description: SHORT LOIN SADDLE I Short Loin Pair is prepared from the Saddle (item 4910) by a Ilr cut along the contour of the specified rib and by a cut at right d angle through the thoracic verlebrae severing the back bone. ts The ribs and Flank on both sides of the Short Loin Pair are cut parallel at a specified distance from the eye muscle at the hr - (cranial) end. -/ I- Points requiring specif ication: . Rib number required. ITEM NO. br . Diaphragm removed. 4882 (0-rib) ry . Distance from eye muscle. 1883 i1 -ribr . Specify surface fat trim level. r881 i2-ribt ts ha 1885 i3-ribr .rt-:t : :.....- ,- : ,., ..- r- n Lr SHORT LOIN 4880 hr - Short Loin is prepared from a Loin (item 4860) by the removal of specified ribs parallel to the Forequarter cutting hc - line. To remove the ribs a cut is made along the contour of the specified rib and severing the dorsal edge of the br - thoracic vertebrae. Points requiring specif ication: . E . Rib number required. c ! Diaphragm removed. . Distance from eye muscle. ITEM NO, o Specify surJace fat trim level. 4BZB (3-rib) 4879 (2-rib) 4BB0 (1 -rib) 4BBl (0-rib) ; J SHOULDER RACK 4733 Shoulder Rack is prepared from a Forequarter by the removal of the blade leaving the underlying muscles attached to the ribs. ! ; The ventral cutting line is determined by a measurement from the tip of the eye muscle (M. longissimus thoracis) at the caudal end. The cranial cutting line is at the junction of the 1st thoracic J vertebra and 7th cervical vertebra parallel with the 1st rib. The chine and feather bones are removed. d Points requiring specif ication: . . Rib number required. Distance from eye muscle. ITEM NO. d I ; 4730 (2+ib) 4731 (3-rib) 4732 (4+ib) 4733 (5-rib) SHOULDER RACK. FRENCHED 4739 Shoulder Rack (Frenched) is prepared from Shoulder Rack (item 4733). The ribs are trimmed (frenched) and exposed to the I ; ! specified length. Points requiring specification: . . Rib number required. Length of exposed ribs. J ; d ITEM NO. 4736 (2-tib) J E J 4737 (3-rib) 4738 (4-nb) 4739 (5-rib)
    • BONE-IN SHEEPMEAT RACK SADDLE 4928 Rack Saddle is prepared from a Saddle (item 4910) by the .emoval of a Shorl Loin Pair (item 4BB3). The ribs on both sides ci ihe Saddle Rack are cut parallel at a specified distance from I rhe eye muscle at the (caudal) end. Points requiring specification: . Rib number required. . . Diaphragm removed. Scapular carlilage removed. . Distance from eye muscle. . Specify surface fat trim level. RACK 4932 Rack is prepared from a Side by the removal of the Forequarter (ilem 4972) 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. Feather and chine bone are removed. Points requiring sPecif ication: . Rib number required. . Distance from eye muscle. ITEM NO. . Scapular cartilage removed.:93C t7-r b) . Diaphragm removed.--q31 i6-r b)r932 (B-rib) . Specify surface fat trim level. i933 (9-rib) . Chine and feather bones retained fr / /,) RACK CAP OFF 4748 trl 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 r t: Points requiring sPecif icationl . Rib number required. . Distance from eye muscle.-t .ri=.1 . Diaphragm removed.=tirj . Specify surJace fat trim level ITEi,4 NO, RACK CAP ON . FRENCHED 4756 Rack Cap On - Frenched is prepared from a Rack (item 4932), :.e cap muscle to be retained in situ. The feather bones and c! ie are removed. The cap muscle overlay on the ribs is re-rc,, ed at a specified distance from the eye muscle and cara:ei to the backbone. Ribs are frenched. Points requiring sPecification: e Q3lrrp6f reqUireO. . D s:arce from eye muscle. r f3rg:h of exposed rib, lTEf! lit0. . Scapuiar carlilage removed. . Spec 1, sudace fat trlm level. . Chine and feather bones retained.
    • BONE-IN SHEEPMEATRACK CAP OFF - FRENCHED 4764Rack Cap Off - Frenched is prepared from a Rack Cap On-Frenched (item 4756) by removal of the cap muscle andscapular cartilage along the natural seam overlying the ribcage and Eye of Loin. The ribs are frenched trimmed.Alternative Trim:. RACK CAP OFF FULLY FRENCHED. RACK CAP OFF FULLY FRENCHED (DENUDED)Points requiring specif ication:. Rib number required.. Distance from eye muscle. ITEM NO.. Length of exposed rib. 4760 4761 4-ribr 5-rib 4763 (7-r bl 4764 (8-r b) 4762 6-rib 4765 (9-r biSQUARE CUT SHOULDER 4gg2Square Cut Shoulder is prepared from a Forequarter(iIem 4972) by removing the Neck (item 5020) by a straightcut between the 3rd and 4th cervical vertebrae. The Breastand Fore Shank are removed by a cut commencing at thejunction of the 1st rib and 1st sternal segment continuing tothe specified rib running parallel to the back bone.Points requiring specif ication:. Neck and Breast removal points.. Rib number required. ITEM NO. 4990 (5-rib) 4991 (4-rib) 4992 (6-rib)SH0ULDER (oYSTER CUT) 4980Shoulder (Oyster Cut) is prepared from a Forequarter (iIem 4972) andconsists of the scapular, humerus and foreshank bones together withassociated muscles. Shoulder is removed from a Forequarter by a cutfollowing the seams between the overlying muscles and underlyingmuscles and ribs, leaving the undercut (M. subscapularis) attached.Points requiring specif ication:. Shank tipped. . Shank removed. Shank joint severed . Specify surface fat trim level.SH0ULDER (oYSTER CUT) 5055Shoulder (Oyster Cut) is further prepared from item 4980 byremoval of all bones, cartilage and ligament. ITEM NO.Point requiring specification: Bone-in 4980 . Foreshank removed. Boneless 5055SHoULDER (BANJo GUT) 4995Shoulder (Banjo Cut) is prepared from a Shoulder Oyster Cut (item4980). The Shoulder is shaped into an oval appearance by trimmingthe outer selvage along the ventral edge. The undercut is retained insitu when the blade bone is removed.Points requiring Specif ication:. Shank tipped.. Shank joint severed.. Shank removed.. Blade bone retained.. Specify surJace fat trim level. ITEM NO. ,100q
    • BONE-IN SHEEPMEAT BREAST & FLAP 5O1O le :s: & Flap are the remaining portions of a Side after the :ecaraiion of major primals. The Breast is removed after oiecar ng a Square Cut Shoulder using the standard cutting -e ,,htch commences at the 1st riblsternal segment. The Srandard Flap dorsal cutting line is a continuation of the Breast cuit ng line up through the ribs parallel with the backbone I j rhrough the Flank to the super.ficial inguinal lymph node. Variatrons can be made by extending the dorsal cutting line lvhere tail lengths of Loin/Rack/Short Loin have been specified. This extension increases the size of the Flap and Flank. rTEl,t t,t0 Note: Any production that has portlons of Breast or Flap whjch have been prepared less than the standard cutting line (as described above) can only be described as Breast and Flap Pieces (item 5009). FLAP 5011 Flap is prepared from a Breast and Flap (item 5010) by a straight cut between the 5th and 6th ribs and consisting of the remaining caudal portion and abdominal muscles. Points requiring specification: . Diaphragm removed o Breast and Flap retained in 1 piece o Extension of the dorsal cutting line BREAST AND FLAP PIECES 5OO9 ITEM NO. Small residual rib pieces removed from Loin/Rack/Short Loin 501 T can only be included. ,61 RIB SET. FULL 4g2O /) //J Rib Set - Full is prepared from a Side and consists of the l residual rib portions and attached muscles 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 and Flap along the standard cutting line (item 5010) . Points requiring specif ication: o Breast and Flap - retain. o Red bark removed. . Fib number required.tTEt,,t N0, . Distance from eye muscle. RIB SET 4921 R b Set s prepared from Rib Set Full (item 4920) and can ocnsrst of the entire 1 3 ribs and attached muscles after :: removal of the major primals. The Breast and Flap r:e:r 501Ol is removed along the Breast and FIap s:a:Card cuttlng line.,l Points requiring specification: . . I Rib number requtred. Dorsal cutting line variation. Prepared as str ps,ITEM NO. , aa-
    • SPARE RIBS 5015Spare Ribs are prepared from a Side by a cut at a specifiedwidth measured ventral from the eye of meat and cut parallel tothe back bone. The Breast and Flat is removed along the cuttingline (refer item 50.1 0). Specify rib numbers required. Spare Ribsconsists of rib bones and intercostal muscles and all overlayingfat and muscle.Points requiring sPecif ication:. Rib number required.. Rib length to be specified.. M. cutaneous trunci removed.. Diaphragm removed. ITEM NO.. M. latissimus dorsi muscle removed. 501 5NECK 5020Neck is prepared from a Carcase by a cut through and betweenthe 3rd and .1th cervical vedebrae which is the dorsal cuitingline preparation for the Square Cut Shoulder (item 4992). Theatlas and porlion of the axis neck vertebrae may be removed tofacilitate hygiene requirements.Points requiring sPecif ication:. Specify caudal cutting lines.. Specify surJace fat trim level. ITEM NO. 5020FORESHANK 5O3OForeshank is prepared from a Forequarter (item 4972) andconsists of the radius, ulna, carpus and distal porlion of thehumerus bones and associated muscles. The Foreshank isremoved from the Forequarter by a cut following the Breast andFlap distal end of the humerus bone cutting line. The shank istipped at the cranial level of the shin meat on the radius. Points requiring sPecif ication: . Specify French trim (item 5029) . Carpus retained. . Separated by saw cut or severed joint Option: SHANK FRENCHED 5029 - Prepared from items ITEM NO. 5030 and/or 5031 by frenching the leg bone to the specified 5030 length as agreed between buyer and seller. HINDSHANK 5031 Hindshank is prepared from a Leg (item 4800) and consists of the tibia, tarsus and calcaneal tuber bones and associated muscles The Hindshank is removed from the Leg by a cut through the heel muscle of the Silverside, through the stifle joint separating the tibia and the femur. The Shank is tipped at the caudal level of the shin meat on the tibia. Points requiring sPecif ication: . Specify French trim (item 5029) . Heel muscle removed. . Separated by saw cut or severed joint. . Tarsus retained. Option: SHANK FRENCHED 5029 - Prepared from iiems 5030 ITEM NO. and/or 5031 by frenching the leg bones to the specified length as 5031 aoreed between buver and seller.
    • BONELESS SHEEPMEAT LEG . CHUMP ON 5060 Leg - Chump On (Boneless) is prepared from Leg - Chump On (item 4800) by the removal of bones, carlilage and tendons. The lymph node gland (subiliac) and gland fats situated on the Flank are removed. Points requiring specification: 1: .Flank removed. Leg tendon removed./ .-.: .Lymph nodes gland removed. o Boning method: seam between the lnside and Knuckle ! I or tunnel boned. ITEM NO. . Specify sudace fat trim level. 5060 LEG . CHUMP ON . SHANK OFF 5061 Leg - Chump On - Shank Off is prepared from a Leg - Chump On (item 5060). The Shank is removed by a straight cut through the heel muscle of the Silverside. The lymph node gland (subiliac) and gland fats situated on the Flank are removed. Points requiring specif ication: . Flank removed. . Heel muscle retained. . Lymph nodes gland removed. . Boning method: seam between the lnside and Knuckle or tunnel boned. ITEM NO. . Specify surface fat trim level. 5061 LEG . CHUMP OFF . SHANK OFF 5070 Leg - Chump Off - Shank Off is prepared from a Leg - Chump On - Shank Off (item 5061). The Chump (item 5130) is removed. Points requiring specif ication: . Heel muscle retained. . Lymph nodes removed. . Boning method: seam between the lnside and Knuckle or tunnel boned. Specify sudace fat trim level. ITEM NO. 5070 FOREQUARTER 5047 Forequarler (Boneless) is prepared from a Bone-in Forequarter (item 4972) by the removal of bones, cartilage, ligamentum nuchae and lymph node glands. Points requiring specification: . Rib number required. . Intercostals removed. . Specify sudace fat trim level. ITEM NO. 5447
    • BONELESS SHEEPMEATLEG CUTS 5065Leg Cuts are prePared from a Leg - ITEM NO.Chump On (item 5060) and seamed 5065into four individual Primals and 5071trimmed as specified. 5072 5073Points requiring sPecif ication: 5074. Variation of primal composition. 5075. Specify surface fat trim level 5076 5077 51 30SILVERSIDE 5071Silverside is prepared from a Leg - Chump On Boneless(item 5060) by separating the primal along the natural seambetween the lnside and Thick FlankOUTSIDE 5075Outside is prepared from Silverside with the heel muscle removedalong the natural seam. Outside is denuded to silver skinTHICK FLANK 5076Thick Flank is prepared from a Leg - Chump On Boneless (item5060) by separating the primal along the natural seam betweentne tbpsiOe and Silverside. The patella, joint capsule and tendonare removed. KNUCKLE 5072 Knuckle is prepared from the Thick Flank with the cap muscle and fat cover removed. ToPSIDE 5073 Topside is prepared from a Leg - Chump On Boneless (item 5060) by separating the primal along the natural seam between the Thick Flank and Silverside. The pizzle butt, fibrous tissue and lymph node gland and surrounding gland fats are removed TOPSIDE . CAP OFF 5077 Topside - Cap Off is prepared from the Topside (item 5073) by the removal of the M. gracilis muscle along the natural seam Remaining subcutaneous fat deposits are removed completely CHUMP 5130 Chump is prepared from a Leg Chump On Boneless (item 5060) and is removed by a straight cut approximately 12mm from the hip joint (acetabulum) and at right angles across the primal Points requiring sPecif ication: . Flank removed. . Specify surface fat trim level. E RUMP 5074 Rump is prepared from a Chump (item 5130) The tail (Flank) porlion is removed. The cap muscle and the subcutaneous fat are completely removed. E
    • Tr BONELESS SHEEPMEATil TENDERLOIN 5O8Ot -Tenderloin (Fillet) ]s prepared from the Side by removing ihe muscles in one piece from the ventral surface of ther lumbar verlebrae and laieral surface of the ilium. The side strap (M. psoas minor) remains attached. Points requiring specif ication:t . Side strap (M. psoas minor) removed. . Specify sudace fat trim level.t $I ITEM NO.I 5080II BUTT TENDERLOIN 5081I A Butt Tenderloin is the portion of the Tenderloin remaining on the lateral surface of the ilium after the separation of the Short Loin from the Leg and is removed in one piece. The side strap U( (M. psoas minor) portion remains attached .I )i . BUTT OFF 5082I /i - TENDERLOIN Tenderloin - Butt Off is the tail of the Tenderloin attached toa #i{ the ventral surface of the lumbar vertebrae of the Shotl Loin after the separation of the Leg and is removed in one piece. Points requiring specif ication:I ITEM NO. . Side strap (M. psoas minor) removed. . Specify surface fat trim level.I 5081a , .uou ..=.a A SOUARE CUT SHOULDER 5O5O Square Cut Shoulder is prepared from a Square CutI {1 Shoulder (item 4992) by the removal of bones, caftilage, and sinew and ligamentum nuchae. The Shoulder is rolledI and or netted. Points requiring specif ication:a . . Rib number required. Lymph node and surrounding fat removed.a € . Specify surface fat trim level.a ITEM NO,a 5050TT NECK FILLET ROAST 5059 Neck Fillet Roast is prepared from a Forequader by thea removal of the Oyster Blade, Shank, Breast and Flap, The Neck is removed between the 3rd and 4th cervicala vertebrae. The ventral cutting line is approximately 60mm measured from the ventral edge of the M. longissimus dorsi muscle cut in a straight line and parallel to the dorsal edge.7 Points requiring specif ication;a . Rib number required. . . Cranial cutiing line. M. trapezius and/or M. subscapularis removed.7atl
    • F BONELESS SHEEPMEAT BACKSTRAP 5109 Backstrap is prepared from a Side and consists of the A eye muscle (M. longissimus dorsi) lying along the spinous processes and transverse processes of the lumber, tho- (1 racic and cervical vertebrae. The Backstrap comprises of the portion commencing from the 1st cervical vertebra to the lumbosacral junction. Points requiring specif ication: /i . Silver skin removed. . Specify: muscle length by indicating the removal point #n,l ----J along the vertebrae. ITEM NO. 51 09 BACKSTRAP 5101 Backstrap comprises of the portion commencing from the_ lst thoracic vertebra to the lumbosacral junction. Points requiring specif ication: ffi . Silver skin removed. /,rl . Specify: muscle length by indicating the removal point )t, I along the vedebrae. L BACKSTRAP 51OO Backstrap comprises of the porlion commencing from the 4th cervical vedebra to the lumbar sacral junction. d #=;1 * ---- Trade description can be shown as: BACKSTRAP Or BACKSTRIP ITEM NO. 51 01 EYE OF SHORT LOIN 5150 The Eye of Shorl Loin is a portion of the Backstrap (item 5109) and comprises of the portion commencing at the 1Oth thoracic vedebra to the junction of lumbosacral vedebrae. Point requiring specif ication: . Silver skin removed. EYE OF SHOULDER 5151 Eye of Shoulder is a porlion of the Backstrap and comprises the portion commencing from the 1st cervical vertebra up to the 4th - Sth or 6th thoracic vertebrae. Points requiring specif ication: . Silver skin removed. . Specify: muscle length by indicating the removal point along the vertebrae.
    • BONELESS SHEEPMEAT RACK CAP 5086 lac< Cap is prepared from a Rack - Cap On (item 4932) c, removrng the cap muscle covering the eye muscle oonion. The cap will be comprised of the M. trapezius, i,;1. latissimus dorsi. Further trimming of the cap is as agreed between buyer and seller. Point requiring specification: . Specify fat trim level. lTElil N0. : l3e THICK SKIRT / THIN SKIRT 5119 Thick Skirt (item 51 0) is prepared from the lumbar part of "1 the diaphragm. Thin Skirt (item 5120) is derived from the costal muscular portion of the diaphragm. The combination pack of Thin and Thick Skirls are to be on an even ratio of both items. Point requiring specification: . Membrane removed. tA I BREAST AND FLAP 5172 /l /I Breast and FIap is prepared from a Breast and Flap (item 5010) , I with all bones and cartilage removed. Points requiring specification: . Diaphragm removed. o Breast & Flap retained in 1 piece. /,j /-.ii-- = il llll r Extension of the dorsal cutting line._,) /.1 il .*.-.1!(.r-. ", Y---- ITEM NO, 5172 FLAP 5173 Flap is prepared from a bone-in Flap (item 501 1). All bones and carlilage are removed. Points requiring specif ication . Dorsal cutting line to include attached boneless rib porlions. . Diaphragm removed.
    • COMBINATION PACI6ASSORTED CUTS 5036 of at leastAssorted Cuts (bone-in) are prepared from a Carcase and can be any combination(3) three major primals in natural proportions:. ltem 4800 Leg - ChumP Onr ltem 4992 Square Cut Shoulderr ltem 49T2Forequarter. ltem 5020 Neck. ltem 4860 Loin. ltem 5030 Foreshankr ltem 4880 Short Loin. ltem 5031 Hind Shank. ltem 4932 Rack ITEM NO.. ltem 5010 Breast & FlaP 5036 is packedNeck, Shanks and Breast and Flap can also be included if a Square Cut ShoulderPoint requiring sPecif ication:. Any combination of major primals packed in one carfon
    • BONELESS SHEEPMEAT IWNUFACTURING BULI( PACI6 DEFINITION Manufacturing Bulk packs are generally made up of the following combinations: . Primal cuts or portions of primal cuts. . Residual trimming from primal cut preparation. . Boneless Carcase or Trunk meats. . Grinding sheepmeat. Manufacturing packs are generally prepared to a specified lean content, assessed visually or tested chemically and expressed as a percentage of lean meat of the pack (CL). Lean assessment by chemical testing of bulk pack manufacturing meat for export is a standard industry requirement. 6OCL Meat images shown are examples of fat/lean only.GARCASE 5201 CARCASE MEAT 5202Carcase is prepared from a bone in Carcase by the Carcase Meat is prepared from a Carcase by the completeremoval of bones, cartilage, tendons, ligamentum nuchae removal of bones, carlilage and ligament. Carcase Meatand lymph nodes. Carcase consists of specified primal cuts consists of specified primal cuts and associated trimmingand assorted trimming pieces. Any or all of the following may pieces. Carcase meat packs do not have to contain any ofbe removed: Neck, Shank, Backstrap, Tenderloin. the primal cuts listed in group A, but must contain at least(Only pieces of acceptable size are included). 1 in every 2 plmal cuts listed in group B.Points requiring specif ication: GROUP Ao lntercostals, lymph nodes, diaphragm retained. Tenderloin, Backstrap, Shank, Neck, Breast & Flap.. Specified primal cuts to be included. GROUP B Shoulder Blade (Oyster Cut) - Leg Chump On or Chump off.TRUNK 5212 Points requiring specif ication:Trunk is prepared from Carcase by the removal of the legs . Specify primal cuts to be included.by a straight cut through the 6th lumbar verlebra to the . Lymph nodes removed.ventral portion of the Flank and all bones, cadilage, lymphnodes, ligament and selected primals. Trunk does not haveto contain any of the primal cuts listed in group A.GROUP AShank, Neck, Backstrap, Tenderloin.Point requiring specif ication:r lntercostals, lymph nodes, diaphragm retained.
    • 7r- BONELESS SHEEPMEAT MANUFACTURING BULK PACKS TRUNK MEAT 5220 FOREQUARTER 5280 Trunk Meat is prepared from the Trunk (item 5212) less Forequarler is prepared from a boneless Forequarter (item any or all of the following items: 5047) and is less any or all of the following: Shank, Neck Breast & Flap, and one in every (2) two Shoulder Blade Points requiring specif ication: Oyster Cut. . lntercostals removed. (Only pieces of acceptable size are included). . Lymph Nodes removed. Point requiring specification: . lntercostals, lymph nodes, diaphragm retained FOREQUARTER MEAT 5290 Forequarter Meat is prepared from Forequarter (item 5280) less any or all of the following: SHANK 5230 One in every two Shoulder Blade - Oyster Cut. Shank is prepared from the boneless Extensor and Flexor group of muscles of the Fore/Hind. Points requiring specif icationl Points requiring sPecif ication: . lntercostals removed. . Fore leg only Lymph Nodes remove . Hind leg only. SHOULDER MEAT 5291 ROLLS 5240 Shoulder Meat consists of specified primal cuts and associated trimmings. Shoulder Meat pack does not have Sheepmeat Rolls are prepared from any registered to contain any of the primal cuts listed in Group A, Sheepmeat cut/item, but the content will comply with the cut item description requirements. GROUP A Eye of Shoulder (Neck Fillet), Shank. The name of the registered cut/item must be shown in the trade description: e.g. Carcase Rolls, Trunk Rolls. Points requiring specification: Points requiring sPecif ication: r Neck removed. . Specified cut/item requirements. . Shank removed. . Minimum size pieces. . lntercostals removed. . Roll dimension and weight. LEG 53OO TRIMMINGS 5270 Leg will comprise of any combination of boneless Leg and may be tunnel boned or seam boned. Where specified Trimmings are portions of meat remaining after the Flank, Shank, Butt Tenderloin can be included. preparation of primal cuts from a Carcase or a portion of a Carcase and shall not include any porlion of head meat, Point requiring specif ication: internal organs, major tendons and ligament. . Specify Leg requirements: Chump on or off. Point requiring sPecif ication: . Minimum size piece. Df cED 5250 - STRIPS 5248 - TRIMMINGS FAT 5271 MTNCE 5260 Diced - Strips - Mince is prepared from specified primal Trimmlngs Fat - defined as those portions of sheepmeat cuts or portion of primal cuts excluding Shin, tendons, (fat trim) remaining after the preparation of primal cuts ligaments, heavy connective tissue, blood vessels and and shall not include any head meat, internal organs, cartilage. major tendons or ligaments. The residual fat and meat portions may be included provided these are removed Value added product is prepared as specified between from primal cuts due to trim of excessive external fat or buyer and seller. where a primal has been denuded. These packs must have a chemical lean content of 40cl or LESS and the predominant component must be fat (adipose tissue)
    • TANCYMEATS SHEEPMEN /GOATMEATTONGUE. LONG CUT TOOOTongue - Long Cut is prepared with the roots attached. The fat attached to the lateraland ventral surface of the tongue is trimmed as specified between buyer and seller.TONGUE - SHORT CUT 7O1OTongue - short cut is prepare from a Tongue - Long cut (item 7000) by the removalof the larynx (tip of the epiglottis to remain attached) and the tongue root isremoved directly below the hyoid bones.Point requiring specification:. Salivary glands removed.TONGUE ROOT 7025Derived from a Tongue Long Cut (item 7000) and is the soft tissuesurrounding the throat organs.Point requiring specif ication. Tongue root fillets removed.
    • F_ SHEEPMEAT / GOATMEAT - FANCY MEATS LIVER 7O3O Liver is prepared with the hepatic lymph nodes incised and attached. Fat, blood vessels and connective tissue attached to the Liver are removed. KIDNEY 7O4O their Kidney is prepared by the removal of blood vessels and ureter at polntofentry.TheKidneycapsuleisremovedandthefatintherenal hilus is PartiallY removed. Point requiring sPecif ication: . Skin removed. HEART 7O5O Hearl is removed from the pericardium and the arteries and veins trimmed from the base of the Head. Points requiring sPecif icationl . Auricles removed. . Specify alternative preparation. THYMUS GLAND 7060 young Thymus Gland (sweetbread or throatbread) is derived from animals and is pale and lobulated. The glands are situated in the neck of region, on either side of the trachea The Thymus Gland is trimmed surrounding fat and connective tissue. BRAIN 7O7O 1Eo-t countries may have restrictions on the entry of this commodity - check with AQIS or the importing country) is left in A Brain is removed from the skull and the dura mater (outer skin) but the membrane and consists of the cerebrum (two large cerebral hemispheres) the cerebellum and small portion of the spinal cord Points requiring sPecif ication: . Degree of detachment of cerebral hemisphere or cerebellum permitted. . Skin removed.
    • SHEEPMEAT i GOATMEAT - FANCY MEATSTRrPE 7080 (SCALDED)- :: ::: :=r s :-33a€c from Raw Tripe and consists of the paunch (rumen) and = - --=. -:*- :a t- --,. Tre-rrpe srinsed clean of any paunch content leaving = .., ^ : ::.. --cor..ts membrane intact. The externat surface is trimmed of fat:+: -: :s z . -.-. n rcor..ls membrane is removed by scalding with hot water.Points requiring specification:r l:-- rr-mnrtcd =:: :- -m porlron only retained J,,: rg rnes to be sPecified.TRIPE (UN-SCALDED) 7081 consists of raw tripe not scaldedSPLEEN 7O9OSpleen is prepared by the trimming of the splenic blood vessels.TENDONS 7091Tendons consist of the superficial and deep flexor tendons and surroundingfibrous tissue of the Fore and Hind feet. Tendons can be prepared anddescribed as a specific portion of the skeletal structure e.g. Achilles Tendon,Flexor Tendons.Point requiring sPecif ication. Attached small muscle portions are retained or removed.LUNGS 71OOLungs are prepared by removal of the trachea and separatingleft and right lung. HEAD MEAT 7110 Head Meat is meat removed from the skull or lower jaw and excludes cheek papillae.
    • SHEEPMEAT / GOATMEAT - FANCY MEATS / VARIETY ITEMS PLUGK 7140 Pluck consists of the liver, heart, lungs, trachea and portion of the diaphragm together as one item. HEAD 7150 Head consist of the skull (horns removed) and lower jaw with muscles attached. Points requiring sPecification: . Eyes removed. . Tongue removed. VARIETY ITEMS Miscellaneous Variety ltems means an edible by-product (Carcase part) handled in a hygienic manner and packed to edible standard checkwithAUS-t=o]ot*ol,iJ::;"".":""Yif fr=#:sheepmeat/GoatmeatBACKSTRAP MEMBRANE 7 480 BACK BONE 7490Backstrap membrane is the silver skin removed from the Back bone is derived from a Carcase or Side and consistsBackstrap (on any length), which has been removed either of the bodies of the thoracic and lumbar vertebrae after themechanically or manually. Residual meat can be retained as cutting and boning process. The remaining cervical vertebraepart of the specification. (after neck removal) and the spinous processes can also be included. Residual meats can be retained as part of thePoint requiring sPecif ication: specification.. Amount of residual meat retained. Points requiring sPecif ication: . Portions of the skeletal required and preparation. . Amount of residual meats retained.NECK BONE 7491Neck verlebrae are prepared from a fu!l Neck by the removalof the ligamentum nuchae, and partial boning to remove allexternaifat and the maior muscle portions along the lateral LEG BONES 7493surfaces. The neck vertebrae will retain portions of meat as Leg Bones are prepared from fore legs (humerus, ulna radiusdetailed between buyer and seller. and carpus) or hind leg (femur, tibia, patella and tarsus) A small amount of meat may be retained (less than 5%)Points requiring sPecif ication: Tendons can be retained as part of the specification providing. Number of vertebrae required. imporling country requirements allow bone with tendons in. Meat content retained. situ.. Vertebrae split.. Points requiring sPecif icationl Preparation as individual vertebrae. . Bones required. Amount of residual meat retained . Extended description: Knee Cap, Sinew, Bones with Meat.
    • GOATMEAT GOAT GARCASE - SKIN ON I SKIN OFF - 4644Carcase Skin On or Skin Off includes all parts of the body Points requiring specif ication:skeletal musculature and bone, extending to and including . Carcase can be prepared as agreed between the buyerthe hock joint (tarsus) and knee joint (carpus), all cervical and seller skin on or skin off.vertebrae and up to five coccygeal vertebrae . Variations to minimum trim standard definition (customer agreed variation).Carcase trim must comply with all government hygieneregulations that passes a carcase fit for human consumption OPTION - CARCASE PIECES:and with the Australian meat industry agreed minimum trim .Carcase cut into more than 2 (two) pieces will berequirements. described as: Carcase Pieces.For further details of the minimum trim standard definition . Carcase cut into 6 pleces are described as: Carcasefor Goatmeat carcase see page 110 or visit the AUS-MEAT Pieces 6 way cut.web site. . AII primal cuts must be retained with the possible exception of the Tenderloin. GOAT CARCASE GOAT CARCASE CARCASE PIECES or SKIN ON SKIN OFF 6 WAY CUT GOATMEAT PRIMAL CUTS . Goatmeat primal cuts are referenced to the same specification and cut code numbers as Sheepmeat. . To purchase Goatmeat primal cuts use the Sheepmeat Cut Gode Number reference and associated rib number where applicable and stipulating that the product is sourced from Goat
    • Hello Prospective Food Distribution Partner, . Like to learn some more? . Like to ask some detailed questions? o Like a more detailed consultation on your Beef lamb Veal and food supplies? ., o Want to know minimum order levels? i . Like to know qualities we handle, brands and breeds we cover? ,] . Like to know which countries we buy from? ,, o Like to which countries, we sell/ distribute to ?.." o Are you looking for special Organic Halal or other certified supplies ? o Want to know what the order supply maximums are? o Ready to request our offer or full FOB CF CIF offer? o Need a consolidator? o Are You a Ghef ? . Are you a Director or CEO? o Are you a Global/regional Resort Chain or Restaurant chain looking for Sound advice? . Are you an importer or supermarket operator? . We welcome all communications seeking a chat and co operation in business on Beef lamb Veal and quality well known and unusual foods items in General. With Over 30 Years in Food I am proud to be a 3d generation food provider. Please touch base with me now. I believe in helping everyone with good free information, In return for getting first offer to co-operate and eventually supply and fill your foods requirements regularly from my experience and company team. Daniel Donatelli Mb 089 909 3178 danieldonalelli@hotmail.com /-/t /l
    • STANDARD CARCASE TRIM TTEQUIREMENTS The requirements of the Australian Standard Carcase Trim Definitions for Beef /Veal / Sheep and Goat are shown in the table below Government Health and Hygiene inspection services requirements are performed to pass meat fit for human consumption The Australian Standard Carcase Trim requirements apply to Cattle / Sheep / Goats that are iraded in AUS-MEAT Accredited Enierprises. BEEF / VEAL- STANDARD CARCASE TRIM DEFINITION HYGIENE REQUIREMENTS<l Minimum trimming as required by meat inspeciion services for the carcase to be passed fit for human consumption.., Trimming of the neck and neck region may be extended to ensure compliance with "Zero Tolerance" for ingesta contamination, especially where halal slaughter has been performed. This extension of the standard carcase for beef is limiied to a hygiene trim and must be controlled by the approved arrangement under the Australian Standards. STANDARD TRIM REQUIREMENTS<) Head removed between the skull and first cervical t Udder, testes, penis and external fat on the ventral veftebrae. abdomen - precrural, udder and cod fats.i Feet between the knee joint and hock joint. <) Fat on the channel rim from the tuber ischii to thet Tail at the junction between the sacral and sacro-coccygeal junction. coccygeal vertebrae. l} Excess fat on the Topside rim up to 1cm from thea Skirts removed (Thin/Thick). underlying muscle.a Kidney, kidney fat and fat from within the pelvic i Xiphoid cartilage and intra-thoracic fat. .r) Excess external brisket fat up to 1 cm from channel fat. underlying muscles. SHEEPMEAT / GOATMEAT STANDARD CARCASE TRIM DEFINITION -S Minimum trimming as required by meat inspection services for the carcase to be passed fit for human consumption. Trimming of the neck and neck region may be extended to ensure compliance with "Zero Tolerance" for ingesta contamination, especially where halal slaughter has been performed. This extension of the standard carcase process trim is limited to a hygiene trim and may include complete removal of the 1st cervical vertebrae. This must be controlled by the approved arrangement under the Australian Standards STANDARD TRIM REQUIREMENTS Head removed between the skull and first cervical l Tall is removed so that it is no longer than 5 vertebrae. coccygeal verlebrae.a Feet between the knee joint and hock joint. t Kidney, kidney knob and pelvic channel fat.t Thick Skirt removed. l) Udder, or testes, penis and udder fat.
    • thhhhh r* rl r [S*f f/ t t t th JV:AT LJJ* rr-- U) J J"*r: J* l -r"*hhh Ihb Ihbbsb Rockhamptonftbf Perth .r ,..,,.,...,.t,:,$.,*#"f.-Fl,:+f o Adelaide :.-;i"fj,1{. -.!..,8!,qbo-,- -, ;ri Wagga iii.i$.,.=, .Ta : .-. WaQga . au.n"u " -1.J1j.ffi$ijli-.,.1,.3 porland : ].. :-:. :,....: :,.. l.t,, :. ::....:: l..,:,::4r::--+ : Melbournea3 .r-* Hobadilil. AUS.MEAT LIMITEDil, 6IIA AUS-/UEAn, PO Box 3403, Tingalpa DC, QLD 4173, Australia Phone: +61 7 3361 9200, Fax: +61 7 3361 9222 Lintited www.ausmeat.com. au -t-=fl, MEAT & LIVESTOCK AUSTRALIA=3r3flr mla Level 1, 165 Walker Street, North Sydney NSW 2060, Australia Phone: +61 2 9463 9333, Fax: +61 2 9463 9393 www.mla.com.au+t
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