HILAL GROUP COMPANIES Live animals meat and Skin, Intestines food and petroleum products trade Inc. international confirmation code KZ A.05/W-0318/E / EC.X-Deuc.0113 GE405169035 / UA10038605247 Viber – WhatsApp GSM +77012666846 +995591907028+380634456495 +905332001683 Phone +77272734973 +903422325046 Email : hilalcasing@mail.ru hilalcasing@gmail.com hilalmeat.kz@yandex.com Web: http://hilalmeatkz.wix.com/hilalgruopcompanies HALAL Slaughtered certificate : www.halaldamu.kz Skype: hilalcasing1968

1. HILAL GROUP
Kazakhstan, Ukraine, Georgia lamb
catalog & industry classifications
IIN/BIN: 110640005966 Export cod : KZ A.05/W-0318/E
Address: Puskini 31 / A Kazakhstan / Almaty
Tax ID : 38605247 Export Cod UA10038605247 Boradyanskiy Reyon Selo Lubyanka
Ulitsa Çkalova 39/2 Kiev /Ukrania
Tax ID : 405169035 Address : Nadzaladevi Tsabadze No 19 Tiblis/Georgia
Tax number : 7040119762 Trade register number : 05/48960/48616 Adress: Karagöz
Mahallesi Behram Sokak No 31/2 Şahinbey/ Gaziantep/ TURKEY.

2. MEAT – LAMB LEGS
PRODUCT SUMMARY
Lamb long leg bone-in Code: KGM3001
Long Leg bone-in
Taken from a bone-in side. Separated by a
straight cut at right angles to the line of the
back between the 5th and 8th lumar vertebrae.
Additional specifications:
• Knuckle tip removed.
• Flank and precural gland removed.
Lamb short cut leg, bone-in, chump-off Code: KGM3011
Short cut leg, bone-in, chump-off
Taken from a bone-in side by a straight cut at
right angles to the line of the back, approximatey
30mm below the round of the aitch bone.
Additional specifications:
• Distance of removal fro the aitch bone;
• Removal of the knuckle tip.
• Removal of the flank and pectoral gland.
• Amount of trimming.
• 3015 Bone-in leg steaks.
• 3105 Boneless leg steaks.
Lamb part boned leg, chump-on, shank-on, aitch bone removed Code: KGM3021
Part boned leg, chump-on, shank-on, aitch
bone removed
Prepared from a long leg by the removal of the
aitch bone and sacral vertebrae.
Lambpartpartbonedbonedleg,leg,chumpchump--ofoff,,shankshank--on,on,aitchaitchboneboneremovedremoved
Part boned leg, chump-off, shank-on, aitch
bone removed
Prepared from a long leg by the removal of the
aitch bone and sacral vertebrae.
Code: KGM3031

3. MEAT – LAMB LEGS
PRODUCT SUMMARY
Lamb Femur bone or Part boned leg, chump-on, shank-off Code: KGM3041
Femur bone or Part boned leg, chump-on,
shank-off
Prepared from a long leg by the removal of the
aitch bone and sacral vertebrae. The shank is
removed by a straight cut through the stifle joint.
Lamb Femur bone or Part boned leg, chump-off, shank-off Code: KGM3051
Femur bone or Part boned leg, chump-off,
shank-off
Prepared from a short leg by the removal of the
aitch bone and sacral vertebrae. The shank is
removed by a straight cut through the stifle joint.
Lamb half leg shank end and half leg fillet end Codes: as below
Half leg shank end and Half leg fillet end
The chump-off, shank-on leg is cut into a
‘shank end’ and a ‘fillet end’ by a straight cut
immediately below the stifle joint.
Lamb easy carve leg or Carvery leg
Easy carve leg or Carvery leg
Prepared from a long leg by the removal of the
aitch bone, sacral vertebrae, femur bone, patella
and knuckle.
Additional specifications:
• Tied or nette
Codes: KGM3081

4. MEAT – LAMB LEGS
PRODUCT SUMMARY
Lamb boneless leg, chump-on, shank off Codes: KGM3100
Boneless leg, chump-on, shank-off
Prepared from a chump-on, shank-off leg by
removing the aitch bone, sacral vertebrae, and by
the tunnel bone of the femur bone.
Lamb boneless leg, chump-off, shank off Codes: KGM3110
Boneless leg, chump-off, shank-off
Prepared from a chump-off, shank-off femur
bone by the tunnel bone removal of the femur
bone.
Additional specifications:
• Amount of trimming
• Method of packaging.
Lamb boneless rolled netted leg Codes: KGM3130
Boneless rolled netted leg
Boneless leg chump-on, shank-off, rolled and
netted.
Lamb chump (bone-in) Codes: KGM3201
Chump (bone-in)
Taken from a long leg by the removal of a short

5. MEAT – LAMB LEGS
PRODUCT SUMMARY
Lamb boneless leg cuts - seam boned Codes: as below
Boneless leg cuts - seam boned
Prepared from a bone-in long leg, shank-off, by separating the musles along
the natural seams. The cuts are prepared skin on, or skinless by the
removal of the surface tissue.
Top round Top round
Skin on Skinless
Outside Top round
Skinless, eye on Skinless, eye off
Eye roundEye round
Skin on Skinless

6. MEAT – LAMB LEGS
PRODUCT SUMMARY
Lamb boneless leg cuts - seam boned Codes: as below
Boneless chump
B rump
Heart of rumpBonelessrump
MEAT – LAMB MIDDLES
PRODUCT SUMMARY
Lamb 8 Rib chump-on saddle 75mm Codes: KGM3301
8 Rib chump-on saddle 75mm
Derived from a bone-in carcasss by removing the
forequarter saddle between the 5th and 6th ribs,
and the leg saddle at right anges to the line of the
back approximately 30mm below the round of the
aitch bone. The flap is removed 75mm from the
eye of the meat.
Lamb 8 Rib chump-off saddle 75mm Codes: KGM3311
8 Rib chump-off saddle 75mm
Derived from an 8-rib chump-on saddle by
removal of the chump, at the cushion betweeen
the first and second umbar vertebrae. The flap is
removed 75mm from the eye of the meat.

7. Lamb 1 Rib loin saddle Codes: KGM3321
1 Rib loin saddle
(A) Derived from an 8-rib chump-off saddle by
separating at right angles to the backbone
between he 12th and 13h thoracic vertebrae
creating a 1 rib loin saddle and a 7 rib rack saddle.
The flap is removed 25mm from the eye.
Additional specifications:
• Also available cut as saddle chops to speci-
fied thickness or distance from the eye.
MEAT – LAMB MIDDLES
PRODUCT SUMMARY
Lamb 7 Rib rack saddle Codes: KGM3331
7 Rib rack saddle
(B) Derived from an 8-rib chump-off saddle by
separating at right angles to the backbone
between he 12th and 13h thoracic vertebrae
creating a 1 rib loin saddle and a 7 rib rack saddle.
The flap is removed 25mm from the eye.
Lamb 8 Rib long loin chump-on 75mm Codes: KGM3401
8 Rib long loin chump-on 75mm
Derived from an 8-rib chump on saddle by
sawing it along the backbone. The flap is
removed 75mm from the eye of the meat.
Additional specifications:
• Number of ribs required on a loin if
varying from the above.
• Removal of flap (state line of removal,
i.e. width of loin required usually
expressed as the distance from the outer
edge of the eye of the meat).
Lamb 8 Rib long loin chump-on 75mm Codes: KGM3411
8 Rib long loin chump-off 75mm
Derived from an 8-rib chump saddle by sawing it
along the backbone. The flap is removed 75mm
from the eye of the meat.

8. MEAT – LAMB MIDDLES
PRODUCT SUMMARY
Lamb 8 Rib long loin chump-off 25mm Codes: KGM3421
8 Rib long loin chump-off 25mm
Derived from an 8-rib chump-off saddle by
sawing it along the backbone. The flap is
removed 25mm from the eye of the meat.
Lamb 1 Rib short loin Codes: KGM3431
1 Rib short loin
The 1 rib loin remains after the 7 rib rack is
removed from the 8 rib chump-off long loin, by
a right angled cut to the line of the backbone,
between the 12th and 13th vertebrae. Flap is
removed 75mm from the eye.
Additional specifications:
• Removal of the flap at 25mm.
• Zero Rib cut at 13th vertebrae.
Lamb Loin chop Codes: KGM3444
Loin chop
(A) 3436 – A loin chop is cut from a 1
rib shortloin.
Flap removed 75 from the eye of the meat.
Additional specifications:
Thickness or weight of cutlets.
Loin chop
(B) 3506 – A rack chop is cut from a 7 rib rack.
flap removed 75mm from the eye of the meat.

9. MEAT – LAMB MIDDLES
PRODUCT SUMMARY
Lamb 7 Rib rack Codes: KGM3501
7 Rib rack
Derived from an 8 rib chump-off long loin by a right-
angledright-cutangledtothecutlineto theof thelinebackboneofthebackbonebetween the
12thbetweenand 13ththe12thvertebraeand13thleavingvertebrae1ribleavingloin(short1rib
loin)(shortandtheloin)7ribandrackthe. 7 rib rack.
Additional specifications:
• Number of ribs; i.e. 7, 8
• Removal of fell.
• Also available cut as rack chops (best end)
to specified thickness.
Rack, chine and feather Frenched rack, cap on. Rack, frenched 25mm from eye.
bones removed. Fell seamed off. Also known as baby rack.
Lamb Saddle chops Codes: KGM3346
Saddle chops
Cutlets from an 8 rib chump-off saddle showing loin
saddle chops (lower) and rack saddle chops (upper).
Additional specifications:
• Thickness or weight of cutlets.

10. MEAT – LAMB MIDDLES
PRODUCT SUMMARY
Lamb Rack - fully frenched Codes: as below
Lamb Noisettes Codes: KGM3475

11. MEAT – LAMB MIDDLES
PRODUCT SUMMARY
Lamb boneless loin Codes: KGM3434
Lamb Tenderloin Codes: KGM3440
Lamb Tenderloin, side muscle off, butt-off Codes: KGM3450

12. MEAT – LAMB WHOLE SHOULDER
PRODUCT SUMMARY
Lamb short forequarter (breast on) Codes: KGM3601
Lamb boneless flatpack shoulder Codes: KGM3610
Lamb short forequarter (breast off) Codes: KGM3611

13. MEAT – LAMB WHOLE SHOULDER
PRODUCT SUMMARY
Lamb boneless rolled netted shoulder Codes: KGM3620
Lamb neck fillet Codes: KGM3670
Lamb oyster cut shoulder Codes: As below

14. MEAT – LAMB SQUARE CUT SHOULDER
PRODUCT SUMMARY
Lamb square cut shoulder Codes: KGM3661
Lamb Shoulder French Rack Codes: KGM3662
Lamb square cut shoulder chops Codes: KGM3666

15. MEAT – LAMB SQUARE CUT SHOULDER
PRODUCT SUMMARY
Lamb neck slices Codes: KGM3675
MEAT – LAMB SHANKS
PRODUCT SUMMARY
Lamb Hind shank Codes: KGM3701
Lamb Foreshank - Knuckle Tip-off Codes: KGM3711
Lamb Shanks - Frenched Codes: KGM3722

16. MEAT – LAMB BREAST & FLAP
PRODUCT SUMMARY
Lamb Breast Codes: KGM3801
Lamb Flap (bone-in) Codes: KGM3811
Lamb Boneless flap Codes: KGM3820

17. MEAT – LAMB BREAST & FLAP
PRODUCT SUMMARY
Lamb Boneless flap Codes: KGM3839
Lamb party ribs Codes: KGM3842
Lamb Diced & Cubed Codes: KGM3298
Lamb Minced Codes: KGM3299

18. MEAT – LAMB CO-PRODUCTS
PRODUCT SUMMARY
Lamb Tongue - Swiss cut Codes: KGM0212
Lamb Sweetbread Codes: KGM0217
Lamb Heart Codes: KGM0220
Lamb Liver Codes: KGM0230

19. MEAT – LAMB CO-PRODUCTS
PRODUCT SUMMARY
Lamb Kidney Codes: KGM0240
Lamb Thick skirt Codes: KGM0250
Lamb Spleen Codes: KGM0275
Lamb Brain Codes: KGM0280
Page 25
HILAL GROUP COMPANIES
Live animals meat and Skin, Intestines food and petroleum products trade Inc
international confirmation code
№ KZ A .05/W-0318 / E UA10038605247 EC.X-Deuc.0113
.Viber – WhatsApp GSM +77012666846 +995591907028+380634456495 +905332001683
Phone +77272734973 +903422325046
Email : hilalcasing@mail.ru hilalcasing@gmail.com hilalmeat.kz@yandex.com
Web: http://hilalmeatkz.wix.com/hilalgruopcompanies
HALAL Slaughtered certificate : www.halaldamu.kz
Skype: hilalcasing1968