Includes all parts of the body skeletal, musculature and bone, extending to and including the hock joint and knee joint, all cervical vertebrae and up to five coccygeal vertebrae.

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 at the caudal end. The cranial cutting line is at the junction of the 1st thoracic vertebra and 7th cervical vertebra parallel with the 1st rib. The chine and feather bones are removed.

Shoulder Rack is prepared from Shoulder Rack. The ribs are trimmed and exposed to the specified length.

Rack Cap On – Frenched is prepared from a Rack, the cap muscle to be retained in situ. The feather bones and chine are removed. The cap muscle overlay on the ribs is removed at a specified distance from the eye muscle and parallel to the backbone. Ribs are frenched.

Rack Cap Off – Frenched is prepared from a Rack Cap On – Frenched by removal of the cap muscle and scapular cartilage along the natural seam overlying the rib cage and Eye of Loin. The ribs are frenched trimmed

Chump – Bone in is prepared from a bone in Leg – Chump On. The Chump is removed by a cut at right angles across the Leg at a specified measured distance from the acetabulum. Butt Tenderloin retained.

Leg – Chump On is prepared from a Side and is removed by a straight cut through the 6th lumbar vertebra to a point just clear of the tip of the ilium to the ventral portion of the Flank. The lymph node gland and gland fats situated on the Flank are removed. The shank is tipped at the caudal level of the Shin meat on the tibia.

Leg – Chump On – Aitch Bone Removed is prepared from a Leg – Chump On by the removal of the aitch bone. The lymph node gland and gland fats situated on the Flank are removed. The Shank is tipped at the caudal level of the shin meat on the tibia.

Leg – Chump On – Shank Off is prepared from a Leg – Chump On by the removal of the Shank at the stifle joint, and by a straight cut through the heel muscles of the Silverside. The lymph node gland and gland fats situated on the Flank are removed.

Leg – Chump Off is prepared from a Leg – Chump On, by the removal of the Chump by a ct 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.

Loin – Chump On is prepared from a Side by the removal of the Forequarter along the contour of the specified rib and by a cut at right angles severing the thoracic vertebrae. The Leg is removed by a cut parallel to the Forequarter removal line at right angles at a measured distance from the hip joint to clear the acetabulum. The Breast and Flap is removed at he specified distance from the ventral edge of the eye muscle.

Loin is prepared from a Side and is removed by a cut through the 6th lumbar vertebra to the tip of the ilium continuing to the ventral portion of the Flank. Another cut is made removing the Forequarter between the specified ribs and severing the dorsal edge of the thoracic vertebrae and to the ventral portion of the breast.

Short Loin is prepared from a Loin by the removal of specified ribs parallel to the Forequarter cutting line. To remove the ribs a cut is made along the contour of the specified rib and severing the dorsal edge of the thoracic vertebrae.

Short Loin Pair is prepared from the Saddle by a cut along the contour of the specified rib and by a cut at right angles through the thoracic vertebrae severing the back bone.
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 end.

Saddle is prepared from a full Carcase and is removed by a cut through the 6th lumbar vertebra to the tip of the ilium continuing to the ventral portion of the Flank. Another cut is made removing the Forequarter between the specified ribs and severing dorsal edge of the thoracic vertebrae and to the ventral portion of the breast.

Rib Set – Full is prepared from a Side and consists of the 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.

Rack is prepared from a Side by the removal of the Forequarter 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.

Forequarter is prepared from a Side by a cut along the contour of the specified rib to the ventral edge and at right angles through the thoracic vertebrae separating the Forequarter and the Hindquarter.

Shoulder is prepared from a Forequarter and consists of the scapular, humerus and foreshank bones together with associated muscles. Shoulder is removed from a Forequarter by a cut following the seams between the overlying muscles and underlying muscles and ribs, leaving the undercut attached.

Square Cut Shoulder is prepared from a Forequarter by removing the Neck by a straight cut between the 3rd and 4th cervical vertebrae. The Breast and Fore Shank are removed by a cut commencing at the junction of the 1st rib and 1st sternal segment continuing to the specified rib running parallel to the back bone.

Small residual rib pieces removed from Loin / Rack / Short Loin can only be included.

Breast & Flap are the remaining portions of a Side after the preparation of major primals. The Breast is removed after preparing a Square Cut Shoulder using the standard cutting line which commences at the 1st rib / sternal segment. The Standard Flap dorsal cutting line is a continuation of the Breast cutting line up through the ribs parallel with the backbone through the Flank to the superficial inguinal lymph node. Variations can be made by extending the dorsal cutting line where tail lengths of Loin / Rack / Short Loin have been specified. This extension increases the size of the Flap and Flank.

Flap is prepared from a Breast and Flap by a straight cut between the 5th and 6th ribs and consisting of the remaining caudal portion and abdominal muscles.

Neck is prepared from a Carcase by a cut through and between the 3rd and 4th cervical vertebrae which is the dorsal cutting line preparation for the Square Cut Shoulder. The atlas and portion of the axis neck vertebrae may be removed to facilitate hygiene requirements.

Foreshank is prepared from Foraquarter and consists of the radius, ulna, carpus and distal portion of the humerus bones and associated muscles. The Foreshank is removed from the Forequarter by a cut following the Breast and Flap distal end of the humerus bone cutting line. The Shank is tipped at the cranial level of the shin meat on the radius.

Hindshank is prepared from a Leg 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.

Backstrap is prepared from a Side and consists of the eye muscle lying along the spinous processes and transverse processes of the lumbar, thoracic and cervical vertebrae. The Backstrap comprises of the portion commencing from the 1st cervical vertebrae to the lumbosacral junction.

The Eye of Short Loin is a portion of the Backstrap and comprises of the portion commencing at the 10th thoracic vertebra to the junction of lumbosacral vertebrae.

Square Cut Shoulder is prepared from a Square Cut Shoulder by the removal of bones, cartilage, and sinew and ligamentum nuchae. The Shoulder is rolled and or netted.

Leg – Chump On is prepared from Leg – Chump On by the removal of the bones, cartilage and tendons. The lymph node gland and gland fats situated on the Flank are removed.

Tenderloin is prepared from the Side by removing the muscles in one piece from the ventral surface of the lumbar vertebrae and lateral surface of the ilium. The side strap remains attached.

Rack Cap is prepared from Rack – Cap On by removing the cap muscle covering the eye muscle portion. The cap will be comprised of the M. trapezius, M. latissimus dorsi. Further trimming of the cap is as agreed between buyer and seller.

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. Lean assessment by chemical testing of bulk pack manufacturing meat for export is a standard industry requirement.