FOREWORD

Welcome to the:Handbook of Australian Meat 7th Edition

(lnternational Red Meat Manual)

ln developing the Handbook of Atlstralian Meat (lnternational Red

Meat 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 StandardsCommittee

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 ininternational trade.

r' /Z-

1an xingCi'ef Executive Officerr.US-f,ilEAT Limited

\Nt{ lAAIvUar

CONTENTS

AUSTRALIAN RED MEAT INDUSTRY (GENERAL INFORMATION)

lndustry OverviewAUS-MEAT """""""""4AQ|S ......... ......'.........'.5

Food Safety Programs """"""""" 5

Meat & Livestock Australia """""" 6

AUS-MEAT LanguageBovine/Ovine/Caprine Categories and Descriptions"""""' """""""'7-1OBovine Carcase Assessment Scheme (Chiller Assessment Language) """""""11-12Packaging Descriptions and Codes """""""' 13

Carton La-Uelling lnformation.'........... """""""14How to use the Handbook of Australian Meat """""' """" 15

Check List Guide for Ordering Australian Red Meat"' """"16

Industry ProgramsAustralian Grain Fed Beef Minimum Standard Specif ications ............... .................. 17

1B

Meat Standards Australia (MSA) 1g-21

STANDARD BOVINE PRIMAL CUTS MUSCLE REFERENCE ''',,22-32

BEEF 33-61

BEEF/VEAL FANCY MEATS & VARIETY ITEMS

VEAL 71-82

SHEEPMEAT 83-1 04

SHEEPMEAT/GOATMEATFANCY MEATS & VARIETY ITEMS 1 05-1 08

GOATMEAT

STANDARD CARCASE

109

MAP OF AUSTRALIA

TRIM REQUIREMENTS

111

a,aee;l:lrn!r!I!TtTtf,-ettei7art:r!r=laa=a77zz-

AUSTRALIAN RED MEATINDUSTRY

(General Information)

AUSTRALIAN RED MEAT INDUSTRY

lndustry Overview

AUS-MEAT LANGUAGESpecies - Bovine - Ovine - Caprine - Categories andDescriptions

Bovine Carcase Assessment Scheme (Chiller Assessment Language)

Packaging Descriptions and Codes

Carton Labelling I nformation

A Guide - How to Use the Handbook of Australian Meat

Check List Guide for ordering Australian Red Meat

INDUSTRY PROGRAMSAustralian Grain Fed Beef - Minimum Standard Specifications

Meat Standards Australia (MSA) - Beef Grading Standards

GS'1 (Australia) - Standards in the Australian Red Meat lndustry

AUSTRALIAN RED MEAT INDUSTRY

AUS.flIEAC

--

Limited

AUS-MEATAUS-MEAT the Organisation and the Role

in the Australian Meat lndustry

STANDARDSAUS-MEAT develops, maintains and reviews accreditation standards in

consultation with the Australian Meat lndustry. The standards are designed toprotect the reputation of AUS-MEAT, the integrity of the AUS-MEAT Languageand the interest of the Australian Meat and Livestock lndustry in relation tosales, distribution and export of Australian Meat and Livestock.

ACCRED ITAIION PROGRAMSAUS-MEAT offers accreditation programs for abattoirs, boning rooms(packer Enterprises). All exporl abattoirs and boning rooms must be accreditedby AUS-MEAT under Federal Legislation.

Establishments wishing to be accredited by AUS-MEAT must implement an

AUS-MEAT approved quality management system designed to ensureconsistency of quality and accurate product description.

To view a current listing of AUS-MEAT Accredited Establishments visit:

www.ausmeat.com.auRefer to AUS-MEAT Accredited Establishment Listing.

MONITORINGAUS-MEAT monitors accredited Enterprisesto determine their levels of compliance to theirapproved quality management system andto ensure each Enterprise is accurately usingthe AUS-MEAT Language and maintainingthe accreditation standards.

I

Red lleol lnduslry

AUSTRALIAN QUARANTINEINSPECTION SERVICES

FOOD SAFETY PROGRAMS,Australia's commitment to food safety, integrity andproduct quality compliments our focus on meeting thedemands of our international customers.

To maintain Australia's 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 Australia's Red Meat industry arecurently able to implement systems that operate-.der rdependently audited Quality Assurance (QA)3'.r'ar.s Cerre oped in partnership by the Australian-r-s.'.. gc','ern.nent and other relevant bodies.

Processing Quality Assurance- ---:'=-=^s "= 3'"'e of Australian Federal andS-:.= 3:,:'--:-: ^lonitoring. detailed auditing2': "=" :a: l- c':l3sses form an integral part of:-s:'' )' :.^-.': s..s:3-s. Elements of thesesystems:": :-: =-. -: - -a-."- .^ 3cr,,e''nment legislation.

The Australian Standard- ;'::'. ::-::: ^'l::SS -j 3 a-:S Opefate lndef:-: l-=-.'a '" S.a-:a':'a'^,?:.c croduction and.-;-S::-.=-.:- :. *:a: z-: -=.-. p.3l_C:S for human

-:-S,-:: :- :S-6?: -:::. ,^"- c- s 3asec on r,','orld's

::s::"::- -- ?^,. s :l-s s::^.,,', :. l-e ISO 9001;2000:::-::-l ------:as:l l-a:. ass-ralce ts

AQIS xtrn,.: ft?Ytq,%?,{:F;;fUnder this Act, Export Control (Meat and MeaiProducts) Orders 2005 provide the framework formeeting the detailed legislative requirements thatapply to export meat processing plants.

This Act governs all aspects of how meat is handiedduring processing. Each export meat abattoir hasa veterinary offlcer from AQIS - the AustralianGovernment agency responsible for meat hygiene,safety regulation and certification - to verify that thelegislation is being correctly implemented.

All registered abattoirs are required to have qualifiedinspectors stationed in each export meat abattoir to:

a Carry out daily hygiene inspections beforeoperations begin each day;

'a Monitor quality assurance and meat safetythroughout the production process; and

Conduct ante-mortem and post-mortem healthinspections to ensure the safety and suitability ofproducts of human consumption.

Department of Agriculture Fisheries and ForestryAustralia (DAFF) - www.affa.gov.au

AUSTRALIAN Quarantine and lnspection Services(AOIS) - www.aqis. gov.au

Meat & Livestock Australia (MLA) - www.mla.com.au

SAFEM EAT - www.safemeat.com.au

Red l4ml lndwlry

t

,

For more information about what MLA is doing in your region, contact your MLA regional office.

products and also strengthen existing relationshipswith the industry in each market. Trade missions toAustralia are organised for importers and other tradecontacts to familiarise and introduce internationalindusiry players to Australian production systems.First hand experience, combined with structured tradeeducation activities, strengthens user loyalty andenables new business opportunities.

Our cooperative branding program with exportersand importers is enjoying success around the world,and MLA continues to train butchers and retailers toensure Australian red meat is prepared and presentedfor consumers in the best possible way.

In-store displays are held in supermarkets and butchershops and point-of-sale material designed for specificcountries educates consumers and encourages them tobuy Australian red meat. These various activities workto support Australia's red meat exporl sales, buildinglong-term trade loyalty and consumer demand.

JapanWorld Trade Centre BuildingPO Box 29, Trade Centre2-4-1 HamamatsuchoMinato-Ku, Tokyo 105-61 12, JapanPh: +81 3 3435 6300, Fax: +81 33438 1677Enquiries: iapan@mla.com.au

Middle East / Africa5th Floor, Yateem CentreAlmutanabi RoadManamaBahrainPh: +973 17 2230 03, Fax: +973 17 22 5394Enquiries: mea@mla.com.au

ChinaMeat and Livestock AustraliaBeijing Representative Office20 I Oriental Kenzo Office BuildingNo. 48 Dongzhimenwai StreetDongcheng District, BeijingChina 100027Ph: +86 10 84549377Fax: +86 10 84549296

mlaMFA.T & LIVESTOCK ALJsTRALIA

Marketing Australian recl meat arouncl the world

Australia's responsiveness to the needs of ourmarkets, and the successful marketing support forAustralian red meat products globally, ensure Australiaremains the largest red meat exporting country in theworld.

To build demand for Australian red meat, Meat &

Livestock Australia (MLA) designs and deliversmarketing programs tailored to each market anddistribution channel.

Programs target trade, retail, foodservice, governmentand consumers, with the overall objectives ofincreasing market access, market share and sales ofAustralian beef, sheepmeat and goatmeat.

MLA interacts regularly with governments andvarious other organisations to defend and improveaccessibility of overseas markets for Australian redmeat products.

Trade shows are used to support suppliers,disseminate information about Australian red meat

EuropeNCI Business Center, 149 Avenue LouiseBox 24,1050 Brussels, BelgiumPh: +32 25357558,Fax: +3225357563Enquiries: europe@mla.com.au

South East Asia / ChinasLevel 1 , 165 Walker Street,North Sydney NSW 2060, AustraliaPh: +61 294639147,Fax: +61 294639226Enquiries: seachinas@mla.com.au

North AmericaSuite 602, 1401 K Street, NWWashington DC 20005, USAPh: +1 202521 2551, Fax: +1 202521 2699Enquiries: nthamerica@mla.com.au

Korea7th Floor, Kwanghwamoon Building211 , Sejongro, Jongro-gu,Seoul, '110-730, The Republic of South KoreaPh: +82 23210 8400, Fax: +8227338337www: mla.co.kr

Red /r'4eol 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 the

3'-3: o. 3: permanent incisor teeth as an animal gets older. Dentition ranges from zero up to a maximum of elghtle'rranent incisor teeth.

Caiegories for allspecies are divided into BASIC CATEGORIES and ALTERNATIVE CATEGORIES. and ail havea unique coded cipher.

BASIC CATEGORYAnimals assessed for Basic Category ranging fromzeropermanent incisor teeth and up to eight permaneniincisor ieeth (0-B) are grouped as the following species:

l Bovine - (Beef/Veal, Bull)

t Ovine - (Lamb/Mutton/Ram) and<} Caprine - (Goat).

AITERNATIVE CATEGORIESAlternative Categories are determined by grouplngpermanent incisor eruptions to indicate the progressivechronological age of animals. Alternative Categoryfor the species Bovine, Ovine, and Caprine areindividually coded and identified by the application ofa unique category cipher that describes the sex of theanimal 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).

i ln males after SSC assessment shows no evidence of SSC.

] Shows youthfulness and Veal colour (Veal meat colour mustnot exceed the AUS-MEAT Veal colour standard V5).

YYVEAL*V*

OptionalVeal classes:Refer Veal section

;tft@?

\_

BEEF - Female or castrate or entire male bovine that:l} ln males shows no evidence of Secondary Sexual

Characteristics (SSC).

i Dentition range for this category is 0 to 8 permanentincisor teeth.

BULL - Derived from entire or castrate male bovineanimals showing signs of Secondary Sexual Characteristics--1.,t.

a SSC) in bovine are defined by the following welloe,,'eloped aspects:. l,',scles on the neck and shoulder.. "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.

BEEF*A*OR

BEEF

BULL*B*

Red /ilnl lnduslry

BOVINE - ALIERNATIVE CATECORIES (BEEF)

. Chronological age as shown is approximate anly

DESCRIPTION CATEGORY/CIPHER

&.9

\mnrT

Carcase is derived from castrate or entire male bovine that:i Has 0 permanent incisor teeth.<) Has no evidence of Secondary Sexual Characteristics

(ssc).

$r^rult

Carcase is derived from female, castrate or entire malebovine that:l} Has 0 permanent incisor teeth.l) Has no evidence of Secondary Sexual Characteristics (SSC).

YEARLING STEER*YS*

* Up to 18 months

YEARLING BEEF*Y*. Up to 18 months

lf.E!

EEEtGEtEGGfrGEEEE

1t{

gi_r_Ij-tq

Carcase is derived from castrate or entire male bovine that:<) Has no more than 2 permanent incisor teeth.i Has no evidence of Secondary Sexual Characteristics (SSC).

YOUNG STEER*YGS*

- Up to 30 months

Carcase is derived from female, castrate or entire malebovine that:I Has no more than 2 permanent incisor teeth.I Has no evidence of Secondary Sexual Characteristics (SSC).

Carcase is derived from castrate or entire male bovine that:<) Has no more than 4 permanent incisor teeth.<| Has no evidence of Secondary Sexual Characteristics

(ssc).

YOUNG BEEF*YG*

- Up to 30 months

YOUNG

PRIME STEER*YPS*- Up to 36 months

F[rry x\w"- -' Y,/

vwCarcase is derived from female, castrate or entire malebovine that:<) Has no more than 4 permanent incisor teeth.I Has no evidence of Secondary Sexual Characteristics

(ssc).

YOUNG

PRIME BEEF*YP*- Up to 36 months

YywCarcase 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)

PRIME STEER*PRS*

- Up to 42 monthsvwCarcase is derived from female, castrate or entire malebovine that:I Has no more than 7 permanent incisor teeth..t} Has no evidence of Secondary Sexual Characteristics (SSC).

PRIME BEEF*PR*

. Up to 42 months

GtGtsGd

l

GrIGd;

;

;

;

-1

YywKyw OX - Carcase is derived from female (only) bovine that:

I Has no more than 7 permanent incisor teeth.0x* s *

. Up to 42 months

OX - STEER - Carcase is derived from castrate or 0X * S * Ofentire male bovine that:

i Has up to 8 permanent incisor teeth. STEER * SS *

I Has no evidence of Secondary Sexual Characteristics (SSC). - Any ageY7W"J , {3

w Carcase is derived from female bovine that:

i Has 8 permanent incisor teeth.cow*c*

" All ages

BOVINE _ ALTERNATIVE CATEGORIES (BULL)

DEf.ITITIOH

ryw

DENTITION

+lF

::S:t ::,rc:

:-:-u;-* GD

DESCRIPTION

Carcase derived from entire male not assessed for SSC,a Has no evidence of eruption of permanent incisor teethO Carcase weighs more than 150k9 .(HCSW)

Carcase derived from entire male not assessed for SSC.l) Has no evidence of eruption of more than 2 permaneni

incisor teeth.<l Carcase weighs more than 150k9 -(HCSW).

Carcase derived from castrate or entire male bovine that:<) Has no evidence of eruption of more than 2 permanent

incisor teeth.Show signs of Secondary Sexual Characteristics (SSC).Carcase weighs more than 150k9 .(HCSW).

CATEGORYICIPHER

YEARLING

ENTIRE - YE -

YOUNG ENTIRE-YGE-

YOUNG BULL*BYG*

Red /,4eot lnduslry

=<Ea

w aa

-SC,'.', Hot Standard Carcase Weighl

DENTITION

w,-/

.,

{*1 wryJ' \--/

ovrNE - BASIC CATEGORTES (SHEEPMEAT)r Chronological age as shown is approxrmate only

DESCRIPTION CATEGORY/CIPHER

LAMB - female, castrate or entire male animal that:

I Has 0 permanent incisor teeth.

MUTTON - female or castrate male animal that:<) Has at least one (1) permanent incisor tooth.<) ln male has no evidence of Secondary Sexual

Characteristics (SSC).

RAM - Entire or castrate male that shows SecondarySexual Characteristics (SSC).

<f Entire male has evidence of at least one (1) permanentincisor tooth.

LAMB* L*12 months (approx.)

MUTTON*M*- Over 10 months

RAM*R*. Over 10 months

YOUNG LAMB*YL*

. Up to 5 months only

HOGGET*H*orYEARLING MUTTON* 10 to 18 months

EWE MUTTON*E*- Over 10 months

WETHER MUTTON* l,lt *

OVINE _ ALTERNATIVE CATEGORIES (SHEEPMEAT)

DESCRIPTION

Carcase derived from female or castrate male ovine that:l} Has 0 permanent incisor teeth (in addition):l) Has no eruption of permanent upper molar teeth.

Ca'case derived trorn t.-"f. or.u"trut. male ovine that:

a Has 1 but no more than 2 permanent incisor teeth.o In male has no evidence of Secondary Sexual Characteristics

SSC),

la.case ceri,,,ed from female ovine that:

a -?s - 3r more permanent incisor teeth.

I =':as: r:' , et "c- castrate male ovine that:<) i-las ' crnore permanent incisor teeth.I i.-lec nn ariidannc af Qcnnndenr Qawr rol f-horan+aric+ino /aar'-\

CATEGORY/CIPHER

:-lcr u;t

DENTITION

CAPRTNE - BASIC CATEGORY (GOATMEAT)

DESCRIPTION GATEGORY/CIPHER

i!wry\i,tatL*j GOAT*G*

CAPRINE - AUIERNATIVE CATEGORIES (GOATMEAT)

DENTITION DESCRIPTION CATEGORY/GIPHER

Carcase derived from female or male caprine that:i Has 0 permanent incisor teeth (in addition):

i ln male shows no evidence of Secondary SexualCharacteristics (SSC).

a CHEVON can be used as an optional description for thiscategory.

Carcase derived from female or castrate male caprine that:

I Has 1 but no more than 2 permanent incisor teeth.

i ln castrate male has no evidence of Secondary SexualCharacteristics (SSC).

a CHEVON can be used as an optional description for thiscategory.

Carcase derived from female caprine that:

rl Has up to 8 permanent incisor teeth.

Carcase derived from castrate or entire male caprinethat:

I Has up to 8 permanent incisor teeth.

i Has no evidence of Secondary Sexual Characteristics (SSC).

Carcase derived from male caprine that:

i Has up to B permanent incisor teeth.l) Shows Secondary Sexual Characteristics (SSC).

KID*GK*

CAPRA*GC*

DOE*GD*

wwryw

GOAT WETHER*GW*

BUCK

"GB*

OPTIONAL - SUPPLEMENTARY SPECIFICATION CAPRETTO

DESCRIPTION

Kid Goat definition may as an option be alternativelydescribed as "GAPRETTO" but the carcase must meet thefollowing requirements:.rl Be within the following weight classes (HSCW):

- class 6 - uP to 6 (kg)

- class 8 - over 6 and uP to 8 (kg)

- 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

GATEGORY/CIPHER

CAPRETTO

KID*GK*

\7ry

DENTITION

GOAT - Any caprine animal.

Red lleot lndwlry

BOVINE CARCASE ASSESSMENT SCHEME(CHILLER ASSESSMENT LANGUAGE)

chiller Assessment was developed to enable AUS-N4EAT accreditedEnterprises to assess, grade or class carcases using a uniform set ofstandards under controlled conditions. The scheme provides a means ofdescribing meat characteristics and of classifying product prior to packag-ing. These characteristics include the colour of meat and fat. the amountof marbling, eye muscle area, the rib fat and the maturity of the carcase.

Assessments are made by qualified assessors and results are allocatedto the carcase and provide a means of (carcase) selection according toindividual contract specifications.

lre AUS-M EAT Chiller Assessment Language is only available to AUS-MEAT accredited Enterprises, their clientsaro'suppliers.

BEEF and VEAL - MEAT COLOURMeat 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. longissimusdorsi) and is scored against the AUS-MEAT colour reference standards.

BEEF MEAT COLOUR

fiMMMMWWWWColours displayed show the darkest colour of each grading and it is a guide only, not a true representation.

VEAL MEAT COLOUR

NWMMMCalaurs displayed show the darkest colour of each grading

and it is a guide only, not a true representation.

FAI COLOURFat colour is the intermuscular fat lateral to the rib eye muscle. lt isassessed on the chilled carcase and scored against the AUS-MEAT fatcolour reference standards. Fat colour is assessed by comparing theintermuscular fat colour lateral to the M. longissimus dorsi and adjacentto the M. iliocostalis and is scored against the AUS-MEAT Fat Colourreference standards.

.ffitrfrwll ll ll lt'T::i'

MARBLING

(SUBCUTANEOUS RIB FAT MEASUREMENT)RIB FAI MEASUREMENT

The AUS-MEAT Marbling system provides anindication of the amount of marbling in beef . The MSAmarbling system provides an additional indication ofthe fineness of distribution and the size of marblingpieces. The AUS-MEAT marbling evaluation system andthe MSA marbling evaluation system can be used in

harmony to provide more detail about the product.

Marbling rs the fai that is deposited between musclefibres of the M. longissimus dorsi muscle. Marbling isassessed and scored against the AUS-MEAT Marblingreference standards.

Marbling is an assessment of the chilled carcase andscored by comparing the proportion of marble fat tomeat at the surface of the assessment site which lieswithin the M. Iongissimus dorsi boundary. Marbling is

assessed against the proportion of marbling to meatdepicted in the Marbling reference standards.

Chiller Assessors who assess marbling above marblingscore 6 must hold a high marbling endorsement aswell as holding the standard Chiller Assessmentqualification.

Subcutaneous Rib Fat measurement is a measurement in millimeters ofthe thickness of subcutaneous fat at a specified rib.

TOTAL RIB FAT MEASUREMENTTotal Rib Fat measurement is a measurement in millimetres of thethickness 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 MEATl:-.::: ca;<agrng of red meat is crucialto the overall quality and shelf life of the product.

,,,* :- -:-'- aiecrs ihe return to the customer/impoder. The poly'thene covering (sheet or bag) must be ofa 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 approvedmaterial, such as a sheet, stock netting or bag. These are most commonlyused on larger primal cuIs.lndividually Wrapped uses the cipher'lW'.

LAYER PACKED (LP}

lndicates the product is packed into a carlon containing two or more layersof meat with each layer separated by an approved material. Layer packedmeat is most commonly used to layer small cut items (e.9. Flank Steaks orBackstraps) . Layer Packed uses the cipher 'LP'.

MUtrI WRAPPED (MW

Multi Wrapped indicates the meat has been packed in a single bag orcovering and contains two or more cut items. This method is most commonlyused 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 ortray, and covered with a film. This is mainly used in smaller primal cuts orporlioned 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)

a'e ,,,'apced and are flushed with a mixture of gases to remove the oxygen. The:a:/,s a'e 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 cxy'Een around the meat that promotes bacterialj"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

-:'rll . l,'- : 'r','rappac - Vacuum Packed iMWVAC) r Tray Packed - Vacuum Packed (TPiVAC)

Red /tleol lndutry EtriE-EEEEEE.E_,E

E.EEEG

LABELLING INFORMATION

A label is applied on cartons of packaged meat identifyingthe product and traceability aspect.

.19

to

17

lb

1.

2.

3.

4.

Generic: Statement Bone-in or Boneless and

identification of sPecies.

Gountry of Origin: This is an export require-

ment and is applied io all cartons from export

establishments.

Carcase ldentification: Category cipher which

identifies the Carcase age and sex (-YG.) orYOUNG BEEF.

Product ldentification: Primal cut description(e.g. STRIPLOIN) as shown in the Handbook of

Australian Meat. Common code ciphercan be applied

for customer country requirements (e.9. -STL.)'

Primal Weight Range: lndicates that each primal

cut in the carton is the minimum / maximum weight

range as shown on the label.

6. Packaging type: IW/VAC indicaies that theproduct has been lndividually Wrapped and

Vacuum Packed.

7. GSI - EAN.UCC 128 Bar Gode: Bar code that

has been developed and compliant with theinternational meat industry guidelines.

8. Packed on date: lndicates the day, month, year

and time that the produci was packed into the

carton.

9. "Best Before" date: Means the packaged date

is at the end of the period for meat stored in

accordance with any stated storage condition'Meat marked with "besf before" date can continue

to be sold after that date provided that the meat

is not damaged, deteriorated or perished. Meat

marked with "use by" dale is prohibited from

10. Net Weight: Meat content of the carton less all

the packing material and shown to two decimalplaces in kilograms and in some cases duelweights are shown in kilograms and pounds'

11. Batch number: This is an in-house companyidentification number for a production batch forproduct trace back purposes when required.

12. Garton serial number: Serial number is ihesame as shown in the bar code.

13. Halal Approved: lndicates that ihe product has

been ritually slaughtered and certified by an

approved lslamic organisation.

14. Establishment number: Plant registeredEstablishment number.

15. Alstamp: Australia Federal Government lnspected

stamp.

16. Refrigeration Statement: Keep Chilled /Refrigerated indicates that the product in the

carton has been held in a controlled chilledcondition from time of Packing.

17. Number of Pieces: lndicates the number ofprimal cuts in the carton.

18. Gompany Gode: ln-house identification code for

the product in the carton.

19. Company trading name: lndicates the name of

the packer of the Product.

Other Label requirements: MSA: Beef only - Et'l'

High Quality Beef Labelling requirements for EU

and other importing country requirements.

tErJ

lqdd;

IqE;

EtEEEEr=

5.

AONPLESS geEP ANY MEAT WORKS GoPRODUCT OFAUSTRALIA LONG FLAT ROAD*YG* STRIPLOIN ANYrowN Nsw

PKD ON 17-APR-2004 17 :26BEST BEFORE 29.MAY-2004

26.Zkq 57.81bn,,,*,'o"iRatch: 448Y s/N41457354

HOWTO USETHE 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 cuttingres using objective measurements (e.9. rib number), standard

cescriptions and directions.

How to read and

Meat lmage

understand the Handbook Of Australian

Reflects accurate cutting linesProduct DescriptionName of the product cut or item.

to detailed specification.

srDE 1000Carcase is splil into Sides down lhe length dividing the spinalcolumn. Carcase lrim must comply with all government hygieneregulations that passes a carcase fii for human consumption andwith the Australian meal induslry agreed minimum trim requirements.

For further delails ol the minimum trim standard definition for bsetcarcase 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).

HINDQUARTER 101OHindquarler is prepared trom a Carcase Side by the separationof the Hindquarler and Forequarler by a cut along the specifiedrib, at right angles to the vertebral column through to the ventralponion of ihe Flank.

Points requiring speciliealion :

. Rib number required. /. Diaohraom removed. ,/

/////

Red l,rleol lndwlry

Meat Specification.

Unique Product Code Numberlndicating Cut Name - Side

tTEt{ NO.

'1000

Skeletal ShadedArealndicates thelocation of theproduct.

Item No.Item numberis reference tospecificationdetails andrib numbervariations.

ITEM NO.

r010 {3{ib) 1015 (8{ib)

1011 {o{ib) 1016 (4{ib)l0i2 i1 rib) 1017 {6iib)r013 (2-rib) 1018 (9{ib)1014 {7{ib) 1019 {1oiib)Points requiring specif ication

Additional criteria that can be used to specify apurchaser's requirements for a specific product item.

T- s -'- E: : rr c; the Handbook of Australian Meat contains a selected list of detailed product specifications^ + it is by no means a full comprehensive list of products registered with AUS-MEAT.

= J,JJ=- lUL

tr;fins. detalls on Australian Meatsp€cr'ca: ons and produci code listings can

oe cbtair-red bl"contacting AUS-MEAT at:a usmeat@ausmeat.com.au

o|u,isit the r',,eb site at www.ausmeat.com.au

Australian Meat lndustry Stakeholderscan access the Handbook Library Database by

becoming an AUS-MEAT On Line Member.

For more details contact AUS-MEAT atausmeat@ausmeat.com.au

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CHECI( LIST GUIDE FORORDERING AUSTRALIAN RED MEAT

When ordering Australian Red Meat cut items from the Handbook of Australian Meat

the following check list should be considered.

SPECIES AND CATEGORY

Select the species and Category (Basic or Alternative) that you require: eg. Beef / Veal / Bull / Lamb /Mutton / Goat. (See Species and Category listing)

PRODUCT ITEM:

Select the product from the Handbook of Australian Meat by cut item description and unique product

code number.

ADDITIONAL REQUI REMENTS:

List from the specifications details, e.g. Points requiring specification: fat depth, rib numbers,fat/lean

content, trim variation, muscle content variation.

WEIGHT OF PRODUCTSpecify carcase or cut item minimum and maximum weight range or bulk pack even weight.

SPECIAL PROCESS:

Halal cerlified product, EU - High Quality Beef.

QUALITY REQUIREMENTS:

Meat/Fat Colour Assessment, Marbling Assessment, MSA Graded, Grain Fed Cerlification, Aged for

a specified period.

CONDITION OF PRODUCTFresh/Chilled or Frozen.

PACKAGING REQUIREMENTS:

Specify - how the product is contained i.e. Vacuum Packed (VAC) - lndividual Wrapped in plastic (lW) -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)

SPECIAL LABELLING REQUIREMENTS:

Specify details in addition to the mandatory information, i.e. other language details included, e'9. Besi

Before date.

SPECIFY THE QUANTITY OF YOUR ORDER:

Ensure that the quantity of your purchase is verified'

VERIFICATION:To ensure that the specification items on your order are correct, request the details of the order be

verified by the supPlier.

TRANSPORTATION / DELIVERYSti or r late Transoorlation and del iverv requ i rement detai ls.

Red lleol lndulry

INDUSTRY PROGRAMS

AUSTRALIAN GRAIN FED BEEF

MINIMUM STANDARD SPECIFICATIONS

T"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

GRAIN FED YOUNG BEEF - SYMBOL - GFYG

o Number of days on feed: 70 days (Females not less than60 days)

o Age of animal (Dentition): 0 to 2 permanent incisor teeth

+ FB Fat depth {mm}: 5 mm (minimum)

<} illleat Golour Score: 1 a-b-c - 3

$ Fat Golour Score: 0 - 3

Feed RationCa:: 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 metabolisablecrornli rl,,{Fi cnnianl nroatcl lhan 1O mcnaint rles IM.l) ner kilooram of clrv matter

BoN€.TNBEEF ANY MEI

(01)9932711105879313102)001856{13X

"YGS- SHORTLOINGF

'WVACAsessment Site 5/6 RibMB:2-6 MC:1a-3 FC:1-3

Pkd On 17-APR-2002 17:26I l.a P., 1n AIIV tnd,

Number of days on feed: 100 days

Age of animal (Dentition): 6 permanent incisor teeth(maximum)except where carcases with thoracic vefiebraeare only partially ossified.

P8 Fat depth (mm): 7 mm (minimum)

Meat Colour Score: 1 a-b-c - 3Fat Colour Score: 0 - 3

Feed RationCattle must have been fed in a feedlot for not less than 100 days, and for not less than 80 daysof that, on a nutritionally balanced ration of a recognised high energy feed of which grain is thehighest single component. Rations must have an average metabolisable energy (ME) contentgreater than 10 megajoules (MJ) per kilogram of dry matter.

{01t99327111058793(31 02)001S6(13)(

-YG- STRIPLOINGFYG IWVACAgod 14 daysVveiqhtRange5-7kg

Pkd On 17-APR-2003 17i26

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Figure 1: Carcase ticket with EAN'LICC - 128 bar code

KiLl Daiel29-JUL'02

oDer Se^ Dent F.lD Cat Lol

AB34M 0 4 t 45

GS1 AUSTRALIAStanclards in the Australian Meat Industry

Food SafetY in todaY's

global environment has

become a critical PrioritY

for the meat industrY.

Consumers throughout

1

&Lrstraliai Fr:irf raf:f ! :-. lli I j:1.t1:i:

the world now have an expectation that retailers are able

to identify, 0r trace the origin of the food products they sell'

This growing pressure from consumers has forced the need

for a review of supply chain concepts and methodologies

available to provide this evidence of traceability'

TheEAN.UCCsystemisaninternationallycompatiblesystemfortheidentificationofitems,services,logisticunits,assetsand locattons traded worldwide There are 101 GS1 Member

0rganisations representing over 1 million companies in 155

nations around the globe.

TheEAN.UCCsystemprovidesanopenstandardthatmeetsthe needs of all industry sectors, including the Australian meat

industry. The primary objective of the EAN'UCC system is

to facilrtate communication, data collection and exchange of

informationintheinterestsoftradingpartners.Thesysiemprovides a common language of communication for trade

and commerce worldwide.

The EAN.UCC sYstems consists of:

1, Standard numbering structures for the identification of

goods, services, shipments, assets and locations;

2. DaIa carriers to represent the identification numbers in

machine readable format; and

3. Electronic messaging standards to transmit the captured

data between irading Paftners'

PRODUCT CODES

4 digits, ComPanY

or AUS-MEAT

ssccShipment

ldentification

Numbers

GSl Australia in conjunction with meat industry representatives

including, AUS-MEAT, AQIS, Food Science Australia' Meat &

Livestock Australia, and the Australian Meat lndustry Council'

formed a working group that looked at how the EAN'UCC

numbering, bar coding and electronic messaging standards could

beimplementedintotheAustralianMeatlndustry'Thegroupdeveloped a set of guidelines tiiled: Australian Meat lndustry

Guidelines for Numbering and Bar Coding of Non-Retail Trade

Items. A copy of the guidelines can be obtained by phoning

GS'l Australia on 1300 366 033 or visiting www'gsl au org

This guideline is intended to apply to the domestic and expotl

sectors of the Australian Meat lndustry' lt is fully consistent with

emerging commercial arrangements for the identification of

proOu"cts'tnrough the distribution and wholesale chain' as well

as with developments internationally where the EAN'UCC

system is also being adoPted.

Some examples of EAN'UCC bar codes being used in ihe

Australian meat industry today are shown below'

Figure 2: Variable Weight Carton with EAN'|CC - 128 bar code

lSlJFSI-.nf;"' 32307

PKO ON 1 7-APR-2004 17'.26

SEST BEFO'{F 29-MAY.2OO4

57.81b *u'*u'uniCOMPONENTS OF

THE EAN.UCC SYSTEM

APPLICATION

IDENTIFIERS

Weights, Dates, Carton

Numbers, NLIS lD

COMPANYNUMBER

Global Location

Numbers

Figure 3: EAN'IJCC Logistics Label Format

ilililil lililll ffilnillllllililllillllll[(00)3931 243800000000 1 2

Any Meat CornPanY

3931 2438000000001 2

lTElvl No QuantitY

99312438260074 672 CTN

Weight (net) ShiPPing Program

18,278,4 kgs 32691005

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MEAT STANDARDS AUSTRALIA

Meat standards Australia (MSA") Beef Grading Program predictsEating Quality by grade, cooking method and ageing requirementto guarantee the tenderness of beef for consumers.

The MSA grade/s are determined by calculating the direct andinteractive effects of factors which affect beef eating quality. Such factorsinclude breed, sex, marbling, age, growth history, carcase quality attributes,processing methods and treatments.

(MSA

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INTEGRIryAll padicipants in the program are required tobe licensed. Licensees of the MSA Trade Marksand technology are required to have auditableprocedures in place to prove proficiency to theMSA Standards. The MSA program is operatedunder an AS/NZS ISO 9001:2000 CertifiedSystem.

TRADE DESCRIPTIONSPECIFICATIONS

l',4SA Licensed grading Enterprises include within:he cadon label or carton panel trade description

"iormatjon the MSA grade, cooking method andage ng requirements. Licensed Enterprises ensureinat crccedures for use of the MSA descriptionsas :a: o'the product description are integratedr:o :ie' aocro'.,ed Quality System before label

TRADE MARI6a: i [ .:s.]:{ -,Js.'a a rMLA) is the ownerof-'')a','a'-s ,',-,-- a.e,'lsed to cerlify the-! l-a :-. :' :::':c ,',l cr they are applied.- -":--l : -:-c.: -. cc thc hrlSA Tredo- :"a-:s = ::' s: :l -s: the MSA Trade'": :- :-::="-S 3':^: - ae'Oe and Standards

MSA CERTIFICATION

MSA certified beef provides a consumerguarantee of eating quality at three quality levels

in conjunction with cooking method.

The quality grades are defined as follows:

Trade Marks)

wag'e &GuaranteedTenderness

MS& ePremiumTenderness

SupremeTenderness

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BEEF CARCASE GRADING SYSTEM

MSA MARBLING (MSAMB) MEAT COLOUR (MC)

The MSA marbling system provides an indication ofthe fineness of distribution and the size of marblingpieces. The AUS-MEAT Marbling system provides

an indication of the amount of marbling in beef. The

MSA marbling evaluation system and the AUS-MEATmarbling evaluation system can be used in harmonyto provide more detail about the product.

Marbling is the fat that is deposited between individual

muscle fibres of the longissimus dorsi muscle.

The assessment of marbling provides an indication

of disiribution and piece size as well as the amountof marbling. The steps between the MSA marbling

standard are judged to tenths for grading, creating

a score range from 100 to 1 100 in increments of ten.

Fat colour is the colourof lntermuscular fatlateral to the rib eYe

muscle. lt is assessedon the chilled carcaseand scored againstthe AUS-MEAT FatColour ReferenceStandards. FatColour is assessed by comparing thelntermuscular fat colour lateral to the M' longissimus

dorsi and adjacent to the M. iliocostalis scored against

the AUS-MEAT Fat Colour reference standards.

Beef Meat Colour isthe colour assessed atthe rib eye muscle (M.

longissimus dorsi). ltis assessed on thechilled carcase andscored against theAUS-M EAT MeatColour referencestandards in that areathat displays the most

of ihe M. longissimus dorsipredominant colour.

FAr COLOUR (FC)

MATURTTY/OSSTFICATION (OSS)

Maturity scoring provides a scale for the assessmentof physiological age of a bovine animal. The term

refers to the cartilage turning to bone in the spinousprocesses in three sections along the backbone -sacral (tail), lumbar (loin) and thoracic (head). Theprocess starts in the sacral regton in the form of red

spots and as the process increases turns to hard,

yellow bones.

The shape and colour of the rib bones are also used

to determine scores. Maturity is measured in

increments of ten with the lowest being 100 and the

0 r=nnnnS Colours disPloYed show the

.- dorkest colour of each groding:2'4:' ond it is o qutde onlY, not o lrue

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ULTIMATE pH (pHu) SUBCUTANEOUS RrB FAT (RF)

= -= _ - : =-:aS,':-:-::= aa:3

. = _:, =..:=i-'=-:-:S afe

-.2":a' '"c- a rh c.oDe:-ai s ca cra:ed dail),3s"ore eacl grade.T:e cpiimum pH levelo- :neat ls 5./0 ancibelor,v. with levels above this being downgraded tonon-MSA product. When measured correcfly, pH isone of the most accurate indicators of eating qualityand is an essential part of the grading process.

The Ultimate pH is affected by treatment, temperamentand condition of the live animal. The speed at whichpH declines from the live staie (approx pH 7.0) tothe Ultimate pH affects eating quality. This isaffected by post-slaughter treatments such as quantityof electrical inputs and temperature.

Subcutaneous rib fatis a measurement inmillimetres of thethrckness of Sub-cutaneous fat at aspecified rib.

LABELLING INFORMATION

MSA3Grl @5daysMSA 3 Rst @ 5 days, MSA4 @ 34 daysMSA 3 Sfr @ 5 days, MSA 4 @ 28 daysMSA3 Tsl @ 5 days, MSA 4 @ 14 daysMSA 3 Cas @ 5 days, MSA 4 @ 14 days

The labelling information must include MSAquality grade 3, 4 or 5, recommended cookingmethods and required ageing period.

ffiff

HUMP HEIGHT (HUMP HT)Animals of the samebreed type can showdifferent levels ofvisual (phenotypic)Tropical BreedContent.

The hump is meas-ured byholding arulerparallel 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 (ligamentumnuchae) and across to the top (dorsal) surface of therhor:boideus (hump) muscle.

For more information, visit the MSA web sitewww. msagrading. com

at:

STANDARD BOVINEPRIMAL CUTS MUSCLE

REFERENCE

Page No.

Carcase Structures 23

Alphabetical List of Muscle Names

Beef Skeletal Diagram

Beef Cross Sectional Views

Forequarter Primals

Hindquarter Primals

24

26

Bovine /o4uscle Reference

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Hello

Prospective 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 Food

I am proud to be a 3'd generation food provider.

Please touch base with me now.

I believe in helping everyone with good free information, ln 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 danieldonatelli@hotmail.com

B ovl n e 1,4 w c I e Refe re n ce

I ','a.:. G a-o

BEEF SIGLETAL DIAGITAM

Calcaneal Tuber

lschium (Hip Bone)

lschiatic

Coccygeal Vertebrae

flail Bone)

Sacral Vertebrae 1 to 5(Back Bone)

Lumbar Vertebrae (Back Bone)(1 to 6)

Chine Bone(Bodies of the Cervical -

Thoracic & Sacral Vertebrae)

Feather Bones(Spinous Processes)

Scapular CarlilageiBlade Bone Caftilage)

Scapula (Blade Bone)

Prescapular

Popliteal

Obturator Foramen

Avic

i1st and 2ndt'-onrino I \/a#aFrraa\

Tibia (Hind Shank Boner

Stifle Joint

Patella (Knee Joint)

Femur (Leg Bone)

Superficial lnguinal

Subiliac

Acetabulum

Os Coxae

Tuber Coxae

Bodies of the Vertebrae

Transverse Process

Costal Carttlages(Rib Cadilase)

Xiphoid Cartilagefiip of Breast Bone)

Sternum (Breast Bone)

Olecranon (Elbow)

Ulnal

I Fore Shank Bone

Radrus l

Humerus(Arm Bone)

MIcil-

Prepectoral

Carpus

Bovine 14uvle Reference

BEEF CROSS SECTIONAL VIEW

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Bovine llurle Reference

BEEF CROSS SECTIONAL VIEW

87

10

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FOREQUARTER PRIMALS

BLADE 23OO

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List of Muscles:2 M. anconaeus

6 M. brachialis

B M. coracobrachialis1 1 M. deltoideus

14 M. extensor carPi radialis

36 M. infraspinatus41 M. latissimus dorsi

84 M. subscapularis86 M. tensor fasciae antibrachii

8B M. teres major

89 M. teres minor95 M. triceps brachii caput laterale

96 M. triceps brachii caput longum

97 M. triceps brachii caput mediale

cHucKzz6o (s RIBS)

other Structures*103 ligamentum nuchae

# Muscles of the Chuck not

shown in illustrations.

List ol Muscles:35 M. iliocostalis

(syn. M. Iongissimus costarum)

43 M. longissimus cervicis

45 M. longissimus dorsi(syn. M. longissimus thoracis et

lumborum)49 M. multifidi dorsi

68 M. rhomboideus

74 M. semispinalis caPitis(syn. M. complexus)

77 M. serratus dorsalis cranialis

79 M. serratus ventralis thoracis

Bl M. spinalis dorsi

84 M. subscapularis93 M. trapezius cervicalis

6# M. brachialis

7# M. brachiocephalicus3B' M. intertransversarii cervicis

39# M. intedransversarius longus

44# M. longissimus capitis et atlantis

46# M. longus capitis47# M. longus colli

48# M. multifidi cervicis

50# M. obliquus capitus caudalis

54# M. omotransversarius65" M. rectus capitis dorsalis major

71# M. scalenus dorsalis

72# M. scalenus ventralis

82# M. splenius

83# M. sternocephalicus

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List of Muscles:85 M. supraspinatus

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FOREQUARTER PRIMALS

SPENCER ROLL ZZ30 (5 RIBS) List of Muscles:35 M. iliocostalis

other Structures..l03 ligamentum nuchae-107 scapula cafiilage

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77

79

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(syn. [4. longissimus costarum)M. infrasprnatusMm. intercostales externus et inter-

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M. latissimus dorsi

l\4. evatores costarumM. ongissimus dorsi(syn. [L longissimus thoracis et

lumborum)

M. multifidi dorsi

M. rhomboideus

M. semispinalis capitis(syn. lVI. complexus)

M. serratus dorsalis caudalis

M. serratus dorsalis cranialisM. serratus ventralis thoracisM. spinalis dorsi

M. subscapularisM. trapezius thoracis

List of Muscles:37 Mm. intercostales externus el

internusM. pectoralis prof undus(syn. l\/l. pectoralis ascendens)

M. pectoralis superf icialis(syn. IVI. pectoralis descendens

et iransversus)M. serratus ventralis thoracisM. transversus abdominis

56

57

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List of Muscles:4 M, biceps brachii

6 M, brachlalisI 3 M. extensor carpi obliquus

(syn. M. abductor pollicus longus)

14 M. extensor carpi radialis

15 M, extensor carpi ulnaris(syn. M. ulnaris lateralis)

It)

1B

20

22

23.E

27

95

96

M. extensor digiti quarlii proprius

(syn. M. extensor digitorum lateralis)

M. extensor digiti tertii proprius

M, extensor diqito'um communis(a) humeral head (b) ulnar head

M. flexor carpi radialis

M, flexor carpi ulnaris

l\4, flexor digitorum profundus

(a) humeral head (b) ulna head

lvl. flexor digitorum sublimis(syn. M. flexor digitorum supedicialis)M. triceps brachii caput laterale(not shown)M. triceps brachii caput longum

iL./ltlrv

20 (b) 13

B ovi n e /t4us c I e R efere n ce

HINDQUATTTER PRIMALS

TOPSTDL ZOOO / ZOIO

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List of Muscles:1 \,!. adductcr:e-oris

-:3 lJ graci s

55 l,l cect rersl0 l,'1. sator us

73 l,4.sem;membranosus

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List of Muscles:5 M. biceps femoris

(syn. M. gluteobicePs)

27 M. flexor digitorum sublimis(syn. M. flexor digitorumsuperf icialis)

29 M. gastrocnemius

75 M. semitendinosus. B0 lVL soleus (not shown)

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List ol Muscles:66 M. rectus femoris

98 M. vastus intermedius99 M. vastus lateralis'100 M. vastus medialis

0ther Structures*104 periosteumffir-

B ovi n e ltl u y le R efe re n ce

HINDQUARTER PRIMALS

List of Muscles:5 M. biceps femoris

(syn M. gluteobiceps)

Other Structures.102 ischiatic lymph node

M. cutaneus trunciM. gluteus accessoriusM. gluteus mediusM. gluteus profundus

M. obliquus externusabdominisM. obliquus internus

abdominisM. sacrococcygeus dorsaliset lateralisM. tensor fasciae lataeM. transversus abdominis

ffiffiffislHwry

srRLorN BUTT (RUMP) ZO81

ELEbbLEtrbbbbEEtrEEldLtdL,-l-E5L:5I5L5Lr#-E

-4a4Ea-5

fj

dv

10

3031anJL

51

R'

69

ot92

THrN FLANr( (3 RrBS) ZZOO

tI

i."

trF&ptx*

$si

Jt 5l

52

64q2

List ol Muscles:37 Mm. intercostales externus

et internusM oblrquus externusabdominisM. obliquus internusabdominisM. rectus abdominisl\,4 trenqverqr rq rhdnminlq

ffiffi#ffigw'wre

HINDQUARTER PRIMALS

STRIPLOIN (3 RIBS) Z14O

uu W,ffiffiffiww

List of Muscles:I 0 M. cutaneus trunci31 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)

M. multifidi dorsi

M. obliquus externus abdominisM. serratus dorsalis caudalis

M. spinalis dorsi

M. trapezius thoracis

49

5l76

B1

AA

TENDERLOIN 2150

rew

Llst ot Muscles:34 M. iliacus

62 M. psoas major

63 M. psoas minor

HIND 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) l\4. flexor digitorum longus (24)

M, f lexor hailucis longus(of M, flexor digitorum profundus (pedis))

M. peronaeus longus

M. peronaeus terlius (of the Extensor group)

M. popliteus

M, tibialis posterior

LO

EOJO

59

60

91- EXTENSOR GROUP

BEEF

Trimminnc'EAN

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BEEF CARCASE ancl PRIMAL CUTWEICHT RANGES ANCI YELD GUIDE

-=s:::"ae. -a cJidependsmostlyonthesizeof ananimal.Therefore,comparedr',rithasmalleranimal.a' ^^^rraly produce larger primalcuts. Specifying the required weight range for a primalcut cana,= a c,, uJrtr

'3t-c. ,',as.e anc ensure product rntegrity. However, this can add to the cost of the cut.

U s: tl.re Beef Carcases and Primal Cut Weight Ranges and Yield Guide charl to f ind oui what weights are atrailable

a'c orcer the primal that best suits your requirements.

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 % 6.2o/o 5.7% 3.8% 1.4o/o 3.7o/o 3.3Yo 3.8%

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 80-220k9 5.6 - 6.8 5.1 - 6.3 3.4 - 4.2 1.3 - 1.5 3.3 - 4.1 3.0 - 3.6 3.4 - 4.2

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

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 - 5.7

PRIMAL

t:::

-&&"'ffCUT Short Loin (1Q Slriploin (1r) Striploin (3r) Tenderloin Gube Roll (5r) Cube Boll (Br)

H.A.M. No. 1552 2142 2140 2150 2240 2244

=

carcase % 5.5% 3.0% 4.4o/o 1.6Yo 1.7o/o 2.8%

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 - 2.5

1 80-220k9 5.0 - 6.0 l.t -.1..1 4.0 - 4.8 1.4 - 1.8 1.5 - 1.9 aF a1

220-260R9 6.0 - 7.2 2e_?o 4.8, 5.7 1.8 - 2.1 1.9 - 2.2 3.1 - 3.6

260-300kq t.L-o.J 3.9 - 4.5 5.7 - 6.6 2,1 - 2.4 2.2 - 2.6 3.6 - 4.2

PR'MAL iffiCUT Blade Chuck Roll (5r) Chuck Tender Short Rib (5r) Brisket P/End (60 Brisket Ni End (6r)

H.A.M. No. 2300 2275 231 0 1690 2332 2342

=

F

carcase % 5.5% 4.Bt/o 0.9% 2.0o/o 3.8% 3.3%

160-180k9 4.4-5.0 3.8-43 .75 - .80 1.6 - 1.8 ?n 2 i 2.6 - 3.0

1 80-220k9 50-6.0 I a tr1 .80 - 1.0 1.8 - 2.2 3.4 - 4.? 30-36

220-260k9 6.0 - 7.2 5.3-62 1.0 - 1.2 2.2 - 2.6 4.2 - 5.0 36-43

260-300k9 t.a - o.J 62-7.2 1.2 - 1.4 26-30 5.0 - 5.7 ^1 AO

BONE-IN BEEF

srDE 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 with

the Australian meat industry agreed minimum trim requirements.

For further details of the minimum trim standard definition for beef

carcase 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 fi'cm a Ca'case S ce br'the separatton

of the Hindquarle!'and Fc'ec-ar:e'b.l a c-t aong the specified

rib. at right angles:c t-: ,eteb'a :c --r-:h'o!cr to the ventralporlion of t^e F ank.

Points requiring sPecif ication:r R'c ttr-ce'r?a-'ec". D apf 'agryer: ' ed,

PISTOLA HINDOUARTER 1O2OPistola Hindquarler is prepared from a Hindquarler b5'tieremoval of the Thin Flank, lateral porlion ribs and porlion

of the Navel End Brisket. A cut is made commencingat the superficial inguinal lymph node separating the

M. rectus abdominis and following the contour of the hip'

running parallel to the bodies of the vedebrae approximately75mm from the eye muscle (M. longissimus dorsi) to the

specified rib.

Points requiring specif ication:. Rib number required.e Diaphragm removed.. Distance from eye muscle.

BUTT AND RUMP 1502Butt and Rump is prepared from a Hindquarter with theremoval of the Tenderloin in one piece from the ventral

surface of the lumbar vertebrae and the lateral surface

of the ilium. The Loin is removed by a cut at the junction

of the lumbar and sacral vertebrae at a point cranial tothe tuber coxae to the ventral portion of the Flank'

!_ ::-r:'

',: -(-l-:' ,-'---". v

ITEM NO.

I 01 0 r3-rib) 1 01 5 (B-ribr

1 01 1 r0-rib) 1 01 6 t4-ribt-

{]T 2 L1 -ribt l 01 7 t6-ribt' C13 2-rl5 I018 t9-rib-i'r ;-ri5 T019 110-rbl

I 025 (5-rib)

1 026 (6-rib)1027 (7 -rib)

1 028 (9-rib)1 029 (1 0-rib)

ITEM NO.

1 020 (B-rib)

1 021 (1 -rib)1022 (z+ib)1 023 (3-rib)1024 (A"rib\

=-4LIh1

-IDItETIarr'J

7-1

-IhI

---IIT4I-1aahI

a-€

a=f,aaa77aaaa

lTEt,r N0

BONE-IN BEEF

BUTT 1 5()O

Option A:.-:: s 3'::a'ei'rcn a Hindquader by a cut commenc ng

=: :-: -i..r: a: _. mph node pass ng just cranial of the hipa ".-.a -.'z SCftt3lrc rn o- node.

Points requiring specification:. l:mor.e the superficial inguinal and subiliac lymph node.. Rer,rova of the porlion of aitch bone and overlying

f crous trssue.

BUTT 1503Option BThe Butt is prepared from a Hindquarter by a straight cut at thecranial end beginning at the junction of the last sacral and firstcoccygeal vertebrae, exposing the ball of the femur withoutsevering the protuberance. No more than two vertebrae shallremain on the Butt.

Points requiring specification:. Remove the superficial inguinal and subiliac lymph node.. Removal of the portion of aitch bone and overlying fibrous

tissue.

BUTT / SHANK. OFF 1510Option CButt Shank Off is prepared from a Butt (item 1500) bythe removal of the tibia (at the stifie joint), the tarsal bone(excluding the calcaneal tuber) and the extensor group ofmuscles along the seam, leaving the heel muscle(M. gastrocnemius), archilles tendon and flexor groupof muscles in situ.

Point requiring specification:. Remove the superficial inguinal and subiliac lymph node.

BUTT SQUARE CUT 1520Option D

3,:: S:-a': Cut is prepared from a Butt (item 1500) by: s:"a !': c.lt:hrough the stifle joint, parallel to the base,-:-:, -r :': i o a, tarsal bones and surrounding meat.

ITEM NO

1 503

ITEfuI NO,

ITEt,,I NO,

j

Hello

Prospective Food Distribution Partner,

o Like to learn some more?

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. Need a consolidator?o Are you a Chef ?

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oAreyouaGlobal/regionalResortGhainorRestaurantchainlookingforSoundadvice?

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. 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 3'd generation food provider'

Please touch base with me now'

r berieve in herping everyone with good free information, rn 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

909 31 78 danieldonatelli@hotmail'comMb 089

44

BONE-IN BEEF

RUMP AND LOIN 1540Rump and Loin is prepared from a Hindquarter by a

straight cut commencing at the subiliac lymph nodepassing just cranial of the hip joint to the ischiatic lymph

node. The Thin Flank is removed at a point cranial to ihetuber 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.. Diaphragm removed.

SHORT LOIN 1552Short 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.. Distance from eye muscle.. Diaphragm retained.

FOREQUARTER 1063Forequarter is prepared from a Carcase Side by the

separation of the Forequarter and Hindquarter by a cut

along the specified rib and at right angles to the verlebral

column through to the ventral porlion of the Flank'

Points requiring sPecif ication:. Rib number required.. Diaphragm retained.

BRISKET 1643Brisket is prepared from a 13 rib Forequarter (item .1 063)

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.

1 539 (4-6R) 1 542 (1 -rlb)

1 540 (3-rib) I 543 (2-rib)

1 541 (0-rib)

ITEM NO.

1 550 (3-rib)

1 551 (O-rib)

1 552 (1 -rib)

1 553 (2-rib)

i

I

;

rl

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)

ITEM NO,

1 640 (1 0-rib)1641 (11-rib)

1642 (12tib)1643 ('1 3-rib)

t,I

t

tTEt,l r,10.

a

ITEM NO.

I 673

ITEM NO,

167 4

BONE-IN BEEF

PLATE RIBS 1671r::.::: 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

BRISKET RIB PLATE 1673Brisket Rib Plate is prepared from a 13 rib Brisket (item 1643).The sternum and associated muscles are removed by a cutcommencing at the 1st sternal segment cutting through the costalcartilage to and including the cartilage at the 7th rib rdmoving thesternum and associated attached muscle. A cut is made followingthe ventral contour of the rib cartilage from the 7th rib to the 13th"rib of the Forequarter removing the boneless ventral portion ofthe navel (M. transversus abdominls) and associated muscles.The Brisket Rib Plate can consist of the following optional ribnumbers: (4th to 13th rib - 1st to 1Oth rib inclusive).Points requiring Specification:. Specify rib numbers and rib location.o Length of rib from dorsal cutting line.. Diaphragm removed.

BRTSKET P0|NT (STERNUM) 1674The Brisket Point (sternum) and associated muscles isremoved from a Brisket (item 16a3) by a cut commencingat the 1st sternal segment cutting through and along thecostal cartilage to and including the cartilage at the 7th ribThe sternum is removed with associated muscle attached.(Major muscles M. pectoralis superficialis, M. pectoralisprofundus, M. rectus thoracis).

Point requiring Specification:. Remove the M. transversus thoracis muscle.

BRISKET NAVEL PLATE 2473Brjsket Navel End Plate is prepared from a Brisket(item 16431 by a cut following the ventrai contour ofthe costal cartilage from ihe 7th rib to the 13th rib ofthe Forequarler removrng the boneless ventral porlionof the navel end. Major muscles are M, transversusabdominis and M. rectus abdominis. The white fibroustissue on the ventral edge (linea aiba) is removed.Point requiring specif ication:o Peritoneum removed.

n./l., ',iit'ii:\:- :.. 1

ITEM NO.

2473

BONE-IN BEEF

CHUCK. SOUARE CUT 1617Chuck 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 andthrough the junction of the 7th cervical and 1st thoracic vertebra. TheChuck Square Cut to consist of 4 to 6 ribs and the ventral cuttingline is 75mm from the eye muscle (M. longissimus dorsi) and parallel

to the verlebral column to the 1st rib. The fat deposit located at the

dorsal edge is removed along with loose muscle tissue.

Points requiring specif ication:. Rib number required.. Distance from eye muscle". M. subscapularis muscle removed.. Ligamentum nuchae removed.

A);\

blITEM NO,

I 61 5 (5-rib)

I 6.1 6 (4-rib)

1 61 7 (6-rib)

E-tr!IEEEEEEEEEEEEEEEtsdEEEEttsEEEEtEET{

ITEM NO.

1 630

1600 (5-rib) 1603 (8-rib)

1 601 (6-rib) 1 604 (9-rib)

1 602 (7-rib) 1 605 (4-rib)

SHORT RIBS 1694Shorl Ribs are prepared from a Forequarter after the removalof the Brisket (item 1643)/Ribs Prepared/Chuck Square Cut.

The cutting line is approximately 75mm from the eye of meat(M. longissimus dorsi) and parallel to the vertebral column.The M. cutaneus trunci is removed.

Points requiring SPecif ication:. Specify rib numbers and rib location.. M. cutaneus trunci retained.. M. latissimus dorsi muscle removed.. Fat cover removed.. Diaphragm removed.. Specify sliced portion size requirements.

{

E]ITEM NO.

.n(;'\

l*\[y{ITEM NO.

1 686 (1 -rilr)

1 687 (2-rib)

1 688 (3-rib)

1 6Bs (4-rib)

1 690 (5-rib)

1691 (6-rib)

1 692 (7-rib)

1 693 (B-rib)

1 694 (9-rib)

NEGK 1630Neck is removed from the Forequarter by a straightcut parallel and cranial to the 1st rib and through thejunctron of the 7th cervical and 1st thoracic vertebra.

Point requiring specif ication:. Ligamentum nuchae removed.

RIBS . PREPARED 1601Ribs Prepared is prepared from a Forequarter after the removal ofthe Brisket (item .1 643) and Chuck Square Cut. Shorl Ribs por-

tion is removed at a distance of 75mm from the M. longissimus

dorsi at the loin (caudal) end, parallel with the vertebral column

to the specified rib. The body of the vertebrae (chine) is removed

exposing the lean meat but leaving the spinous processes (feather

bones) attached.

Points requiring sPecif ication:

. Rib number required. ' Distance from eye muscle.

. Spinous processes removed. ' Cap muscle removed

. Tip of scapular and associated (M. trapezius).cartilage removed. . Ligamentum nuchae removed.

I

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'.- + '.'

=='.a-,-s ,, ert:alis. The porlion of the Shorl Ribs

: r=::'- -:c o;. ihe required number of ribs as agreed:::,',:i- c-. er- and seller.

Points requiring specification:. F3-LmDerrequtred.r ',;riatior of the dorsal and ventral cutting Iine as

scecif ied.

SPARE RIBS 1695Spare Ribs are prepared from a Forequarter andconsist of rib bones and intercostal muscles. SpareRibs 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.

CHUCK RIB MEAT 1696Chuck Rib Meat is prepared from a Chuck after the removalof the Brisket and Chuck Roll. The Chuck Rib Meat is wedgeshaped retaining the ribs, intercostal muscles and the dorsalportion of the M.serratus ventralis.

Points requiring specification:. Specify the ventral cutting line.. Rib number required.

BACK RIBS 16973a:< Ribs are prepared from the Ribs prepared (item .1

60.1)l- -: ard feather bone removed) by fleecing (sheet boning)

1^ a '=-: , -o rtse ribs in one piece.

Point requiring specification:1 3 - - -^:r rsn iranl_9u !u.

-E\'l trO

lTElvl N0.

/-

iTEl,r*{C

t

i

BONE-IN / BONELESS BEEF

SHIN / SHANK FOREOUARTER 1682

SHIN / SHANK HINDQUARTER 1683Jf-rln Shunf. is prepared from either Forequarler/Hindquarter legs

(extensor/flexor group of muscles)' The fore leg is removed by a cut

following the Brisket removal line irom the Forequarter through the

ftf . iti""pt and M. biceps brachii and distal end to the humerus to

include the radius/ulna and associated muscles' The Hindquarter leg

is removed by a cut through the stifle joint removing the tibia/tarsal

Oones inctuding the surrounding flexor/extensor muscle groups'

Points requiring sPecification:. Forequarter or Hindquarler'. Removal of Forequarter- "ilo* iot""'unon) and carpus jornt at meat level'

. Removal of Hindquarler tarsus and stifle joints at meat level'

ARMBONE SHIN 1685Armbone Shin is prepared from a Forequarter by the

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.

1 682 FQ

1 683 HQ

ITEM NO.

1 685

ITEM NO.

2001

2011

-tJ.

-*

-*

-**!

-it

Tt:l

I

tEE

-+J>I||

-Itthl+!a

BONELESS BEEF

a

,'aTOPSIDE CAP 2OO2Alternative description: INSIDE CAP 2012

Tccsrde Cap consists of the M. gracilis muscle removed'rcr i're Topside along the natural seam.

Point requirin g specif ication:. Removal of fibrous tissue and fat deposits.

INSIDE MEAT 2035lnside Meat is prepared from an lnside Cap Off withthe removal of all the membrane, connective tissueand femoral blood vessels. The M. pectineus and M.

sarlorius muscles are removed along the natural seams.

*Alternative description: RED MEAT 2035

Specified combinations of lnside Meat (item: 2035) and

Outside Meat (item: 2033) can be described alternatively

as RED MEAT and apply either code identification.

OUTSIDE MEAT 2033Outside Meat is prepared from an Outside (item 2030) and by

separating the Outside Flat (item 2050) and Eye Round (item 2040)

along the natural seam. All sub-cutaneous/internal fat, connectivetissue, membrane and silver skin on the Outside Flat and Eye

Round are removed. The wedge shape muscle located on the

caudal flat porlion of the Outside Flat (M. glutobiceps) can be

removed to allow fat deposits along the seam to be removed.

Point requiring sPecif ication:. Wedge shape muscle or flat portion of the M. gluteobiceps

removed.*Alternative descriptionr RED MEAT (Refer ltem 2035)

SILVERSIDE 2O2OS' ', ersrde is situated lateral/caudal to the femur bone

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 at

:-e ,-^ci cn of the archilles tendon and heel musclel,'. gas:':cremIust, The attached cartilage/gristle:- -3 : f'crn ine aitch bone is removed.

Points requiring specification:. .r3- 3S :e:dOl removed.. 3e*c,a o'the popliteal lymPh node.

ts+!lEt5

ts-t

-!-i5

-tdIl-L=L-t--l-FL--l-,1bI-bbbHbbI

-{

-fl

--4f

(: ---

lTElt't N0

2i -.

,a

ITEM NO,

203 5

,.,,'' It\

".\:\:i ,.::.'-' \

.:'=l{

lTEt! N0.

2::-:

BONELESS BEEF

OUTSIDE 2O3OOutside is prepared from the Silverside (item 2020) by theremoval of the heel muscle (M. gastrocnemius). The popliteal

lymph node, surrounding fat and connective tissue are

removed.

Point requiring sPecif ication:r Heavy connective tissue (silver skin) on ventral side

removed.

EYE ROUND 2O4OThe 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.

OI'TSIDE FLAT 2O5OOutside Flat is prepared from an Outside (item 2030)

by the removal of the Outside Flat along the natural

seam between the Eye Round (M. semitendinosus) and

the Outside Flat (M. gluteobiceps).

Point requiring sPecif ication:r Heavy connective tissue (silver skin) on ventral side

removed.

THICK FLANK 2060Thick Flank is removed along the natural seamsbetween the Topside and Silverside. The patella, joint

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.

61

l'\ji\/le .\t{\lii:',/€A

ITEM NO.

2060

ITEM NO.

2030

dl'\IITEM NO.

2050

A);\il

,q/\

),\/a '\l' ,: -'l(1,'---\

ITEM NO.

2040

e

BONELESS BEEF

KNUCKLE 2O7O- - -.- . s :':oa'3c f'om aThick Flank (item 2060) by removrng-.-= -.. ---:: : 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 MUSCLES

vastus laieralis M. vastus intermedius2068 2069

tTEl,t N0,

:---

I,, .ll'^\ \)

ITEM NO.

21 42 11 -rib)

21 43 i2-rib)

I::

rf clt ltn

tTEh! t{0,

,

STRIPLOIN 2140Striploin is prepared from a Hindquarter by a cut at thelumbosacral junction to the ventral pottion of the Flank.The Flank is removed at a specified distance from the eyemuscle (M. longissimus dorsi) at both cranial and caudal ends

Points requiring specification:. Rib number required". Distance from eye muscle.. lntercostals removed.. Supraspinous ligament removed.. M. multifidi dorsi muscle removed.

.,: TENDERLOIN 2150Tenderloin is prepared from the Hindquarler and is removedin one piece from the ventral surface of the lumbar vertebraeand the lateral surface of the ilium" The side strap muscle(M. psoas minor) remains attached.

Points requiring specif ication:. Fat cover removed.. Silver skin removed.. M. iliacus (adjacent to side strap) removed.

TENDERLOIN SIDE STRAP OFF 2160Tenderloin (item 2150) is fudher trimmed by the removal ofthe side strap (M. psoas minor).

BUTT TENDERLOIN 21703 -:: 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.

SIRLOIN BUTT 2081Sirloin Butt is prepared from a Hindquarter by a cut

"ott"n"ing at the subiliac lymph node to a point cranial

to tt',e aceta-Oulum to the ischiatic lymph node and the

ventral Porlion of the Flank'

The Loin (cranial end) is separated from the Hindquarter

by a cut at the lumbosacral junction in a straight line

cianial to the tuber coxae to the ventral portion of the

ii"nX. fr'," ventral porlion of the tail (Flank) is removed

OV " lrt medial to and removing the subiliac lymph node'

Point requiring sPecification:. Heavy connective tissue removed'

RUMP 2O9Onrrp i. prepared from a Sirloin Butt (item 2081)by the removal

oil,i aooominal muscles from the tail (flank) leaving the M'tensor

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

ir't"-torio*ing trim applies: Remove ihe tail (Flank) by a cut

uilrt" irn"tiJn of the M' gluteus medius and the M' tensor fasciae

Lt"" ""p"ti"g approximitely 25mm of the surface area of the

M. gluteus medius'

ITEM NO.

2A81

ITEM NO.

2090

D.RUMP 21OOD-Rump is prepared from a Rump (item 2090) by the removal ol

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 2110Rostbiff is prepared from a Rump (item 2090) by the

r"rotul of'M.'t"n"ot fasciae latae, M' gluteobiceps and

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

Eve of Rump is prepared from the Rostbiff and consists of

the (M. gluteus medius) muscle only'

Af\&\&A

ITEM NO.

21 10

BONELESS BEEF

BONELESS BEEF

I

tTEl,l N0.

: :-

>i.

ITEM NO.

2491

tl/ =.t,

ITEM NO.

!a

,- t',:-t'::t\:i :r:' \i : ...:- l

\,,/ \)

tITEIII NO.

BOTTOM SIRLOIN 2130::-:- S -: - s c-=pared from the remaining podjon.'-.. = a^< :.1"t'. the Sirloin Butt (item 2081) after the':-l,a f' :-€ Tcp Sirloin (item 2120).

RUMP CAP 2091Rump Cap is prepared from a Rump (item 2090) byremoval of the cap muscle (M. gluteobiceps) alongthe natural seam.

Points requiring specif ication:o Denuded of all external fat.. Silver skin removed.

TRI-T|P 2131(BoTToM SrRL0|N TRTANGLE)

Bottom Sirloin Triangle Tip [ri-Tip) is the portion of the triangleshape muscle (M. tensor fasciae latae) separated from theRump (item 2090) along the natural seam between theM. tensor fasciae latae and the M. gluteus medius muscles.

Points requiring specif ication:. Denuded of all external fat.. Connective tissue removed.

THIN FLANK 22OOT.'r Flank s prepared from a Hindquader by a cut commencinga: :he supedicial inguinal lymph node, bisecting the M. rectusaccc--lirrs and following the contour of the hip, and continuing to:ie scecr'ied rib and following the contour of the rib to the ventralecEe. Tne connective tissue (linea alba) on the ventral edge isre-rc1, ec.

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,- 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 andis the flat lean fleshy portion of the M. rectusabdominis, and is further prepared by strippingthe serous membrane and connective tissuefrom the muscle.

A!ri!.,','t

U1,ITEM NO.

2214

INTERNAL FLANK PLATE 2203lnternal Flank Plate is prepared from the Thin Flank and is

the thickest portion of the M. obliquus internus abdominismuscle. All visual fat is removed.

EXTERNAL FLANK PLATE 2204External Flank Plate is prepared from a Thin Flank by the

removal of the M. obliquus externus abdominis. All covering

fat and accessible internal pockets of fat are removed'

INSIDE SKIRT 2205lnside 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.

Points requiring sPecif icationl. Hindquarter and/or Forequarter portion included.. Membrane covering removed.

ITEM NO.

2203

ITEM NO.

2204

,n(\i'a\tl X\

[,

ITEM NO.

2205

BONELESS BEEF

FLANK PLATE STEAK TIP 2207Flank Plate Steak Tip is prepared from a Thin Flank(item 2200) and consists of the M. obliquus internus andM. obliquus externus abdominis which are removed fromthe Thin Flank in one piece. The thin tapered ends ofthe muscles are trimmed and the thick fleshy portion is

retained. All covering fat and accesslble internal pocketsof fat are removed.

Point requiring specification:. Silver tissue may be retained.

<_-,/ s

THIN SKIRT 2190Alternative 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

THICK SKIRT 2180Alternative 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.

FLAP MEAT 2206s p'ecared from ihe Internal Flank Plate. :-e :h;n tapered ends of the muscle are

BONELESS BEEF

RIB 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 prepared

by the removal of all bones, ligamentum nuchae,scapular and scapula cartilage.

Points requiring sPecif ication:. Rib number required.. lntercostals retained.. M. cutaneous trunci removed.. Ligamentum nuchae retained.

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.

CUBE ROLL 2244Alternative description: RIB EYE ROLLCube Roll is prepared from a Forequarter (item 1063) and

consists of the M. longissimus dorsi and associated muscies

underlying the dorsal aspect of the ribs (caudal edge of the

4th rib to the'13th rib inclusive).

Points requiring sPecif ication:. Specify: rib number and rib location.. Lip (M. iliocostalis) retained'

SHORT RIB MEAT 2465Short Rib Meat is the thickest portion of the M. serratus

ventralis covering the 5th to the Bth ribs and following the

dorsal cutting line of the Brisket. Short Rib Meat can beprepared from any porlion of the serratus muscle and cut

to any specific size as agreed between buyer and seller'

All visual fat is removed.

Points requiring sPecif ication:. Silver skin removed.. Specify the ventral and dorsal cutting line.. Rib number required.

ITEM NO.

222A \s-tib) 2223 l9rib)2221 t6-t b:) 2224 (S-(\b\

2222 \7-rib) 2225 ( -rib')

ITEM NO,

2230 (4-5R) 2233 (8-rib)

2231 (6-rib) 2234 (9rib)2232 (7rib)

ITEM NO.

2240 (s+ib\ 2243 (7 rib)2241 (4-rtb) 2244 (Brib)2242 (6-rib)

ITEM NO.

2465

A(,\)*\l'v tIErrbA

-rd

-1

-t'IT

-ltriItlt'ET

-EIE

-hd

-d

-JEI

-I

-rIhI

-IhI

=Iaaa-{zz7EI

77v7z3

BONELESS BEEF

I

lTEl,l N0.

:.::::=::.-a(- --'-\ \\.)

ITEM NO.

?644

/'i/

,/I/,\

ITEM NO.

a-a

:\:\= :...j- \

11 :::il i

: :-'1t'1..'

\-,,-\

*:._:

ITEM NO.

zof,L --t -

RIB CAP 2470F c 3a: s c'epared from the Rib Cover (M. trapezius)a-r a c.r: on of the (M. latissimus dorsi) removed along-.-? -,a-.-ra seam and is the lateral surface covering of theCrce Ro i. \ny'here specified all visual fat, membrane andassociaied tissue are removed from the meat sur-face.

Points requiring specif ication:. Silver skin removed.. Femoval of rhe M. trapezius.

CHUCK RIB MEAT 2640Chuck Rib Meat is prepared from a Chuck (item 2260)and is the portion of the M.serratus ventralis muscleremaining over the ribs after removal of the Chuck Rolland is a wedge shape.

Point requiring specification:. Rib number required.

CHUCK MEAT SOUARE 2645Chuck Meat Square is prepared from a Chuck (item

2260) and is a portion of rib meai (M. serratus ventralisand M. rectus thoracis) remaining after the removal ofthe Chuck Roll.

Points requiring specif ication:. Rib number required.. Distance from eye muscle (Chuck Roll).

RIB MEAT SOUARE 2650Ric l',1eat Square is the caudal portion of rib coveringf.c^l the 5th to the 8th rib and consists of a porlion ofi^e',,''. a:rssimus dorsi and M. serratus ventralis.T-e i',1. cr,taneous trunci and external fat surface are

Points requiring specif ication:. S ', e'sk ' rernoved.. Scecii_,, :re lr'1. latissimus dorsi and/or M. serratus

,,,er^'lraiis ryruscles packed separately.

BONELESS BEEF

CHUCK AND BLADE 2250Chuck and Blade is prepared from a Forequarter by theremoval of the caudal portion of ribs and following thespecified rib. The Brisket is removed along the croppingline. The Shin is removed along with all bones cartilage,tendons, ligamentum nuchae and lymph nodes.

Points requiring specif ication:. Rib number required.e lntercostals removed.. Chuck Tender removed.

0HUCK 2260Chuck is prepared from a Forequarter by the removalof the Rib Set (item 2223) at the specified rib number.The Brisket is removed along the cropping line. TheShin, Blade, Chuck Tender is removed along with allbones cadilage, tendons, ligamentum nuchae andlymph nodes.

Points requiring specif ication:. Rib number required.o lntercostals removed.. Undercut (M. subscapularis) removed.

CHUCK. SOUARE CUT 2270Chuck - Square Cut is prepared from the Chuck (item 2260)by the removal of the neck portion by a straight cut at rightangles at the junctions of the 7th cervical and 1st thoracicvertebra.

Points requiring specif ication:. Rib number required.. lntercostals removed.. Undercut (M. subscapularis) removed.

GHUCK ROLL 2275Chuck Roll is prepared from a Chuck (item 2260) by the removalof the neck between the 5th and 6th cervical vertebra parallel to thecaudal cutting line. The ventral cutting line is approximately 75mmfrom the eye muscle (M. longissimus dorsi) and parallel to the vertebralcolumn to the '1 st rib. The M. trapezius and the M. rhomboideus areremoved and the undercut (M. subscapularis) remains firmly attached.

Points requiring specif ication:. Rib number required.. Cranial cutting line: - between the 6th and 7th cervical vertebra.

between the 7th cervical and 1st thoracic vertebra.o M. trapezius retained.. Ligamentum nuchae removed.. Undercut (M. subscapularis) removed.

hh

-s

-F

-FJ

--b4F

ITEM NO.

2250 (s-rib)2251 l{-ribJ2252 (6rib)

ITEM NO.

2260 (5-rib)

2261 (4-tib)2262 (6-rib)

ITEM NO.

2270 \5rib)2271 \ -rib)

2272 (,6rib)

ITEM NO.

2275 ('rtb)2276 (4-rib)

2277 (6rib)

hrb

hl-

!tlEr

-Er

-l-

-hr

-hlrr

EL=r

tsb

t-IEEIh

ELr

-br-rb

-E

-E

-b-

-Lrrth-

-l-

EEIE

-\-F-E

E

BONELESS BElF

CHUCK ROLL. LONG CUT 2289l-,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 musclel,i. lonqissimus dorsi) and parallel to the vedebral column.

The Neck is removed by a straight cut parallel to the caudalcuttlng 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 2268Chuck Eye Roll is prepared from the Chuck Roll

(item 2275) by removing a portion of the M. serratusventralis at approximately 75mm from the ventral

edge and cut parallel to the vertebral column.: t- :l::

l=-j'1,i',:, .--'.-\\,

ITEM NO,

2268 (5-rib)

CHUCK EYE LOG 2264Chuck 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) isremoved 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!o'ae are removed.

Point requirin g sPecification:. aarga::rm nuchae retained.

rTEtil N0.

22:a

I BONELESS BEEFI=IE4Id=I*Il=IL-

-1L#

E-r-dLT

-t-

-H

-lbrDJLT

tsIc

;-.,lId;

J!;

;dcd;!;

;

dJ

CHUCK CREST 2278The Chuck Crest is derived from a Forequarter and is thepredominant por.tion of the M. rhomboideus muscle which is

located on the dorsal edge of the Chuck and Neck.

Point requiring specif ication:. Proportion of muscle retained.

INTERCOSTALS 2430Alternative description: RIB FINGERS

Intercostal muscles are derived from and in between the ribsof the Hindquarter and Forequarter. Specific primals canalso be used to prepare Intercostals. Where a complete (orpoftion) of the intercostal muscle is packed, the specificationmust describe the method of identifying that portion as beingincomplete i.e. portion, pieces, small etc.

Point requiring specif ication:. Specify minimum length of muscle.

BRISKET 2323Brisket is prepared from a 13 rib Forequader (item 1063)by a straight cut which commences at the junction of the1st rib and '1 st sternal segment to the reflection of thediaphragm at the 1 1th rib and continuing to the 13th rib.All bones and cartilage are removed. The fatty tissuemedial to the pectoral muscles is removed. The whitefibrous tissue on the ventral edge (linea alba) is removed.

Points requiring specif ication:. Rib number required.. lntercostals removed.. Diaphragm removed.r Peritoneum removed.. lnside Skirt (M. transversus abdominis) removed.

BRISKET POINT END 2332Brisket Point End is prepared from a Brisket (item 2323)by the removal of the Navel End and following the caudaledge of the specified rib.

Points requiring specif ication:. Rib number required.. lntercostals removed.

;;;;-.;.,.,-,..

n/t(\)' -\(AU;\

ITEM NO.

2278

ITEM NO.

2430

2320 (1 0-rib) 2322 (12+ib)2321 (11+rb) 2323 (1 3-rib)

{

nITEM NO,

flH

ITEM NO,

2330 (5-rib)

2331 (4 rib)

2332 (6-rib)

2333 (7-rib)

!

/a

BONELESS BEEF

BRISKET NAVEL END 2342Brisket Navel End is prepared from a Brisket (!tem 2323)

b',, th. r"tot'al of the Point End and following the caudal

edge of ihe sPecified rib.

Poi nts requiring sPecif ication:r Rrb number required. lntercostals removed

SHORT PLATE 2346Sfut 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

"un uury oi as agreed between buyer and seller' All bones

and costal cartilage are removed'

Points requiring sPecif ication:. lntercostals retained.. Diaphragm removed'. Rib number required.. Variation to cutting line.. Red bark (M. cutaneus trunci) removed'. Denuded of all external fat'

BRISKET POINT END .

DECKLE OFF 2353Brisket Point End Deckle Off is prepared from a Brisket

(item 2323) by the removal of the Navel End portion following

ir'e cauOat'edge of the speci{ied rib The Deckle is removed

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'. M. cutaneus trunci removed'

''" - - --l':'i'.';;;;:,i;;";;:"-';'li;;';';;;;;;;:"''

BRISKET PIECES . DECKLE 23263's<e: P eces are prepared from a Brisket Point End and/or1.3.

-. ="c after removal of the Deckle (M' serratus ventralis)'

:'-.",:: f, eces can comprise any or all of the muscles that

: : -:' s: :- e Brisket.

--a '::-':c cieces,/potlions are trimmed as specified

^ . -. .^.r selter,-=.":=

: --''r sL v

Points requiring sPecification:. i::: - . :::/: :: a or b5 the 'urrber of ribs'

' ','-s: : :3'::-:r -::'::s:a s ":rc.'ei.

,l

ITEM NO,

/:

tTEtut I'10,

TEldrti

2348 (7-rib)

2349 (B-rib)

'il

E-

BONELESS BEEF

BRISKET POINT END PLATE 2327Point End Plate is the M. pectoralis superficialis muscle

and is prepared from a Brisket Point End Deckie Off(item 2353) by separating the M.pectoralis profundusand the M. pectoralis superficialis.

Points requiring sPecification:. Rib number required.. Denuded of all external fat.

BRISKET POINT END . PECTORAL

2328Pectoral 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.

CHUGK TENDER 2310Chuck Tender is a conical shape muscle lying lateral to the

blade bone on the cranial side of the blade ridge and isremoved from the Forequarter following the natural seam'

Point requiring sPecif ication:. Connective tissue removed.

BLADE 23OOAlternative 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.. Tendons ai shoulder joint end removed.

;;;;;;;;;;;;;;;l;;;;;;;;ii;;;;,;'

,q/1\\t:\/: '\

' \ :N

bAITEM NO.

2327

L

ITEM NO,

2328

ITEM NO.

2310

ITEM NO

2300

E

L

.i

-1

--I

-l-1

-4t'',d

-s---l-lIIIEd

-rt

-r1

-rI

-r1

-I

-I

-I

-I

-I

=ezII

1

=?fln{

-arfl

7,7z,3

lTElrl N0,

It\)

ITEM NO.

ZJUJ

BONELESS BEEF

BOLAR BLADE 2302l: a'B ac3 is prepared from the Blade (1tem 2300) by:^:'e-c,a of ihe M. infraspinatus and M. trapezius. -l caJda, to the humerus. the Bolar Blade includes) a,:i. corlron of the triceps group of muscles.

Points requiring specif ication:. i,1. cutaneus trunci removed.. l,'1. latissimus dorsi removed.

OYSTER BLADE 2303Oyster Blade is prepared from a Blade (item 2300) by theremoval of the Bolar Blade (triceps group) along the naturalseam from the M. infrasPinatus.

Points requiring specification:. M. trapezius removed.. Periosteum removed.

BLADE UNDERCUT 2304Blade Undercut is prepared by removing the M. subscapularisfrom the medial surface of the scapular bone. The muscleconsists of 3 parts and is trimmed to the requiredspecification.

Point requiring specification:. Prepared to specific size requirements.

SHIN/SHANK 2360

FO R EQUARTER/H I N DQUARTERS- - S-:.< s crepared from the muscles of the fore

='.' ^ r :rs .ame y the extensor and flexor group ol

- -s3 3s. l- acc :lon, the Shin/Shank pack can include:-e !:e ','-sc e rf,'1. gastrocnemtus),

Points requiring specif ication:. lc-rei: .: : ssJe and sk n removed.. =c'a o'I lc.. S te,,',s lencons 'emoved.. Speci,q,, muscle content i.e. Heel musc e (only).

'\'."

tTEr\4 N0.

-\

lTEr,l N0,

2:a -

BONELESS BEEF

SHIN - SPECIAL TRIM 2365Shin-Special Trim is derived from Shin/Shank (item 2360)

and is prepared into individual muscles or specified

muscle grouPS.

The maximum tendon length on all muscles is 15mm,

which may be measured from either end of the muscle'

Muscle grouping is identified in the following manner:

Group A - Hindquarter Extensor Group'

GroupB-Heel Muscle.

Group C - Conical Muscle (M.biceps brachii)

Group D - Hindquarler Flexor Group'

Group E - Forequader Extensor Group

Group F - Forequader Flexor GrouP

Points requiring sPecif ication:. Skin and connective tissue removed. Specify Muscle Group listed as Group A to F

NECK CHAIN 2460Neck 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.

e.4/\\\t,r \

1,. \ii -\l-'l\

ITEM NO.

ZJt] J

ITEM NO.

2460

Hello

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With Over 30 Years in Food

I am proud to be a 3'd generation food provider.

Please touch base with me now.

t believe in helping everyone with good free information, ln return for getting first offer to

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experience and company team.

Daniel Donatelli

Mb 089 909 3178 danieldonatelli@hotmail.com

ZJ/',1 {

COMBINATION PACI6

HINDQUARTER CUTS MIXED 2410- -:.--'..'C'l: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 details

c:: ,', ::r.r buyer and selLer.

Points requiring specif ication:. \umber of ribs on the Hindquader.. Specify prlmal and specification details.

FOREOUARTER CUTS MIXED 2420Forequader Cuts Mixed is a combination pack containing at least 2 or more primal

cuts that have been removed from the Forequarter. The individual preparation

requirements of each specific primal will be included in the specification details

between buyer and seller.

Points requiring sPecification:. Number of ribs on the Forequarler.. Specify primal and specification details.

Forequarter Cuts and Hindquarter Cuts are a combination pack containing at least 2

or more primal cuts that have been removed from the Hindquarier and Forequader.

The individual preparation requirements of each specific primal will be included in

the 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.. Specify primal and specification details.

BUTT 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.

241 0 (3-rib)

241 1 (0-ribl2412 \1rtb)2413 (2-r b\

ITEM NO.

2420 (10rib)2421 (11+ib)2422 112+ib)2423 (13-rib)

ITEM NO.

2450

ITEM NO.

Z+6 J

FOREQUARTER SET 2484s a :ci.rb nat on pack containing the primal cuts prepared from the

'-=' C' -:< ;c . B aoe. Point End Brisket, Navel End Brisket, Chuck Tender

- l' --- : : a-: :ac<ec n anY comb nation.

a:

i

ITEM NO,

2484

--. -r " .,2- a..?l'a:3.'3cJlrsments of each specific primal will be included in

:-: s:a3 ' :a'. a^ Ja:a s b3i','.een bLr)'er and selLer'

Point requiring sPecif ication:. :'s<ei a-C Srrrn 'er,ao'.'ed

BONELESS BEEF MANUFACTURINGBULI( 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, assessedvisually or tested chemically and expressed as a percentage of lean meat of thepack (CL). Lean assessment by chemical testing of bulk pack manufacturing meatfor exporl is a standard industry requirement.

80cLMeat images shown are examples of fat/lean only.

HINDOUARTER2521 (3-rib) - 2522 (0+ib) - 2523 (1-rib) - 2524 (Z+ib)

Hindquarter packs consist of specified primal cuts andassorled trimming pieces. Hindquarter packs do not haveto contain any of the primal cuts listed in Group A.

Points requiring specif ication:o Primal cuts included.. lnclusion of Thin Flank/Thin Flank Meat.. Diaphragm removed.. lntercostals removed.. Specify any Forequarter meat included.

GROUP ATenderloin, Shank, Flank Steak.

2530 (3-rib) - 2531 (0-rib) - 2532 (1-rib) - 2533 (2-rib)

Hindquarler Meat packs consist of specified primal cutsand associated trim pieces. The pack does not have tocontain any of the primal cuts listed in Group A, but containat least two primal cuts as listed in Group B.

Points requiring specif ication:. Primal cuts included.. lnclusion of Thin Flank/Thin Flank Meat.. Diaphragm removed.. lntercostals removed.. Speclfy any Forequarler meats included.

GROUP ATenderloin , Shank, Flank Steak.

GROUP BTopside, Silverside, Thick Flank (Knuckle) Rump,Striploin.

HINDOUARTER MEAT

I\4ANUFACTURING BULK PACKS

FOREQUARTER26itr1 10-ribr - 2W2 (11-rib) - 2603 (12-rib) - 2604 (13-rib): --=: -a'.:' :ia- 3 :l-s S: o' primai cuts and assoCiated:' -- : ::=: =a'=:-z-.e' cacks do not havetocontain any

-' :- = :' - : : --.: :::a n G.OUp A.

Poinis requiring specification:t 3- *e :--: -3 -oed.. -: -s r- o' Thin F ank/Thin Flank Meat.. I a:"agm removed.. -::'cosials removed.. l' s^et meat 'rcluded.. Scecify any Hindquarter meats included.

GROUP ACuoe Roll. Chuck Tender Shin/Shank.

FOREQUARTER MEAT2610 (10-rib) - 2611 (11-rib) - 2612(12-rib) - 2613 (13-rib)

Forequarter Meat packs consists of primal cuts andassociaied trim pieces. Forequafter meat packs do not haveto contain any of the primals listed in Group A, but mustcontain at least two primals listed in Group B.

Points requiring specification:. Primal cuts included.

' Inclusion of Thin Flank/Thin Flank Meat.. Diaphragm removed.r lntercostals removed.. Brisket meat included.. Specify any Hindquarter meats included.

GBOUP ACube Roll, Chuck Tendef Shin/Shank.

GROUP BChuck, Neck, Blade.

FORE AND HIND 2590Forequarler and Hindquarler packs consist of specifiedprimal cuts and associated trim pieces. Fore and Hindpacks do not have to contain any of the primals listed in

Group A. but nrust contain at least two primal cuts listed in

Grcup B. and at least two primal cuts listed in Group C.

Point requiring specification:. -'rs anC any, identifiable pieces are to be excluded.

GROUP Al-:- 3: . C',c, Tender. Shin/Shank, Tenderloin, FlankS:::'GROUP B.

,-' =-,=GROUP C::S :: _. .

=-_. l:. -- :t F a-,k (KnUCkle), RUmp,

S:':: -.

primal cuts listed in Group B. and at least two primal cutslisted in Group C.

Points requiring specif ication:o Primal cuts included.. lnclusion of Thin Flank/Thin Flank Meat.. Diaphragm removed.r Intercostals removed.

GROUP ARib Eye Roll, ChuckTender, Shin/Shank, Tenderloin, FlankSteak"

GROUP BTopside, Silverside, Thick Flank (Knuckle), Rump, Striploin.

GROUP C.Chuck, Neck, Blade.

CHUCK MEAT 2630Chuck Meat is the portion(s) of Chuck remaining after theremoval of any of the Chuck primal cuts in Group A.

Points requiring specification:r lntercostals removed.. Specify variation of chuck piece requirement.

GROUP AChuck Roll, Chuck Roll Long, Chuck Eye Roll, ChuckEye Log.

TRIMMINGS 2560Trimmings are portions of meat remaining after thepreparation of primal cuts from carcase, side, quarter orporlion of a carcase. Trimming packs must not include anyportion of head meat, internal organs, major tendons orligaments. ltems classed as Fancy Meats (Offal), majortendons or ligaments must not be included.

Trimmings - Code 2561: When a minimum size trimpieces as agreed between buyer and seller.

TRIMMINGS FAT 2565Trimmings - Fat are defined as those portion of beei(fat trim) remaining after the preparation of primal cutsand shall not include any head meat, internal organs,major tendons or ligaments. The residual fat and meatportions may be included provided these are removedfrom primal cuts due to trim of excessive external fat orwhere a primal has been denuded. These packs musthave a chemical lean content of 40 chemical lean (cl)or LESS and the predominant component must be fat(adipose tissue).

DI0ED 2570 - STRTPS 2575 -M|NCE 2580D ced - Strips - Mince s prepared from specified primalsor podion of prima s excluding Shin. tendons, ligaments,heavy connective tissue. blood vessels and cartilage.

Value added products are prepared as specified betweenbuyer and seller.

FORE AND HIND MEAT 2620- - l:- t''.a- '.'aa-. cacl.s consisr of

---:: - :::--:.c- .' * peCeS. FO'e- - -- :ontain an. of the-:_,: -! :.: ru \

- C.:-o A. c"i r".ust conrain at least tvro

FANCY MEATS - BEEF /VEAL

TONGUE . LONG CUT 6000 / V65OOTongue Long Cut consists of the tongue blade with the hyoid bones (lessthe stylohyoid). The larynx, three tracheal rings, lymph nodes, salivaryglands, fat and associated fat on the lateral and ventral surface of thetongue 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 / V6510Tongue - Short Cut derived from a Tongue - Long Cut (item 6000) by theremoval of the larynx (tip of the epiglottis to remain attached) and the tongueroot is removed directly below the hyoid bones, and the membrane betweenthe 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 IVIEATS

TONGUE 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 TRIM

6025l: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

=EllEr

-t;rEt!HF

BEEF /VEAL - FANCY MEATS

E-ts)ldJEhlE

.JbrtlJ=

=:EJ

-Jb-l

JJJJ:h4a

JJdJJJJJJJdd

HEAD MEAT 6240Head Meat consists of any meat removed from the skull or lower jawwith the exception of the cheek papillae.

GHEEK - PAPILLAE ON 6050Cheek - Papillae On consists to the muscles external io the upperjaws. together with the rnucous membrane of the mouth containingthe 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.

CHEEK - PAPILLAE OFF 6060Cheek - Papillae Off is prepared by the removal of the lips (mucousmembrane of the mouth) from the conical papillae. Excessive fat isremoved.

Points requiring specif ication:. M. pterygoideus removed.o Parotid lymph node removed.o Parotid salivary gland removed.

LIPS 6260Lips are derived from the Cheek Papillae On (item 6050) and are theportion of the cheek exhibiting the conical papillae.

Points requiring specification:o lnner lip removed.. Mucous membrane removed.

TAIL 6070 / V6561The Tail is removed from the Carcase at the sacrococcygeal junction and the fatis 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.

Points requiring specif ication:. Specify fat cover measurement.. Specify method of preparation, partly jointed and folded, tail jointed.. Tail length and measurement as specified.

BEEF / VEAL - FANCY IVIEATS

BRATN 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 c'cetachment 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 in

the renal hilus is partially removed.

HEART 61OO / V6550Heart is removed from the pericardium and the arteries, veins and fat cap is

irimmed from the base of the head.

Points requiring specification:. Spectil'fat cover requirements.. ,A.U. Cles remOVed.. Sssa Co'dis 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 and

t:::-::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

TRIPE - RAW UNSCALDED 6140Tripe consists of the paunch (rumen) and the Honeycomb (reticulum).Tripe isprepared in a manner as to avoid cutting of the Rumen Pillars. The Tripe is rinsedclean of any paunch content leaving the brown/black mucous membrane intact.The external surface is trimmed of fat deposits.Points requiring specif ication:. Reticulum removed.. Reticulum portion only retained.

OMASUM 6150AOmasum is the solid spherical part of the stomach containing numerous thin

muscular folds or "leaves" covered by homy papillae. Omasum is commonlyknown as the 3rd stomach located between the Abomasum and the Reticulum

and covered by a lesser caul fat.

Points requiring specification:. Scalded. . Scalded and bleached. . Cleaning process is to be specified.

ABOMASUM 6499AAbomasum is the true stomach located between the Omasum (bible) and the

duodenum. It is separated from the duodenum by the pyloric valve, a strongmuscular sphincter.

Point requiring specification:. Specify cooked or cooked and bleached.

RUMEN PILLARS 6141Rumen Pillars (Mountain Chain) are derived from Tripe Raw Un-scalded(item 6140). Rumen Pillars are removed from the Tripe in one piece with

external fat deposits removed.

TR|PE (SCALDED) 6150Tripe Scalded is prepared from Raw Tripe (item 6140) and the mucous

membrane is removed by scalding with hot water.

Points requiring specif ication:. Reticulum removed.. Reticulum portion only retained.

TRIPE PTECES (RAW UN-SCALDED) 6151Tripe Pieces are the remaining porlions of Tripe after the removal of the

Pillars and Honeycomb.

tsI)G.1td1r4Il€zE1)cl=-l-

-ELlG

-lc:lc

-IG

-EdEtldr'lrIEJlrr=EEfrGEEr=t=r=ttIE

TR|PE PTECES (SCALDED) 6153

BEEF /VEAL - FANCY MEATS

:^. .e-a nrrg podions of Tripe scalded after thea's 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 O1n3 's1'19r,rgl of the trachea.

BEEF /VEAL - FANCY MEATS

THYMUS GLAND 6110 / V6560Thymus Gland (sweetbread or throat bread) is derived from younganimals and is pale and lobulated. The glands are situated in theneck region, on either side of the trachea. The Thymus Gland istrimmed of surrounding fat and connective tissue.

WEASAND MEAT 6280Weasand Meat is the muscular (tunica muscularis) and the mucosalpodions of the oesophagus.

Point requiring specif ication:. Specify if the mucosa is removed.

SMALL INTESTINE 6496Small lntestine is the tube which connects the stomach with the largeintestine. lt begins at the pylorus and ends by projecting into the caecumto form the (ileo-caecal valve). The intestine comprises of three sections -duodenum, jujenum and ileum.

Points requiring specif ication:. Specify amount of fat retained.o Mucous membrane removed.. Length of intestine.

LARGE INTESTINE 6497Large 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.. Length of intestine.

VELL 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:o Derived from calves up to 62kg dressed weight may include vells which

are cut or grass stained.

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dl-

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:-b-

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=-L-

-L-

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-JLi

-Jbt.J:Lrl

=JH

-J:

:

=:

=

=b-l

Jc!dd-J}JJ

BEEF / VEAL - FANCY MEATS / VARIETY ITEMS

FEET 6499MJ=:' =::: 2-'2 a'a.2'3a "om a bovine animal comprising of the metacarpus

'':". =: -::zia's-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 standard'

Point requiring specif ication:. ---.. -. - -c'e3i.

VARIETY ITEMSMiscellaneous 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 code'

BODY FAT 6221Body Fat is derived from a Bovine carcase, and is prepared by

removing 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 and

porlrons of meat are not included.

Point requiring sPecif ication:. Speclfy the body region requirements'

NECK BONE 6222=ck Bone consists of the 7 cervical vertebrae. The muscular portion

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

Pcin: requirtng. _::=:'.'-.^=

'asc a'.'.'ith pleura and peritoneal covering.

a-crrts of muscular pillars and associated fat

I aoa.aarr rs removed

BEEF / VEAL - VARIETY ITEMS

LIGAMENTUM NUCHAE 6273Ligamentum Nuchau is a large portion of the supraspinous Iigamentwhich extends along the vertebral column, being parlicularly evident inthe neck and the thoracic region.

Points requiring specification:. Specify whole piece or individual sections.. Specify levei of attached meat portions.

BEEF BONE 6499EBeef Bone 1s prepared from a borrine carcase and will comprise various portions ofthe body ske etai. Descr ptions may include reference to general area of the carcaser^;here the bone is siiuated e,g.: Leg. pelvic. back. knee cap, alternatively the name ofthe 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 anenvelop for muscles or organs. Types of membrane locatedwithin the muscular system.

Outer thin serous membrane (perimysium) stripped from themuscle 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.

Points requiring specif ication:. Specification details to be derived from individuaj

muscle or muscle group.. Linea alba to be included.

VEAL

Hello

Prospective 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 Food

I am proud to be a 3'd 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 my

experience and company team.

Daniel Donatelli

Mb 089 909 3178 danieldonatelli@hotmail.com

/-/t

LIGHT VEAL < 40kg LIGHT VEAL 40.1 - 70kg VEAL 7O.1 - 150 kg

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-MEATVeal colour standard V5)

VEAL: OPTIONAL SUPPLEMENTARY CLASSES

LIGHT VEALL|GHT VEAL (BOBBY)

t Weighing no more than 40kg (HSCW

LIGHT VEAL

I Weighing no more than 70kg (HSCWi Veal colour (refer AUS-MEAT Veal meat colour standards)

VEALWeighing 70.1k9 to 150k9(HSCW)

Veal meat colour(refer AUS-MEAT Veal colourstandards)

AUS-MEAT VEAL MEAT COLOUR STANDARDS

t v2 l fVt-l [tt-_-l [-vs--l

T8ffiffiffi Colours displayed show the darkestcolour of each grading and it is aguide 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-usculature and bone, extending to and including the hock

o nt (tarsus) and knee ioint (carpus), all cervical vertebrae

and up to five coccygeal vertebrae.

Carcase trim must comply with all government hygiene

regulairons that passes a carcase fit for human consumptionancj with the Australian meat industry agreed minimum trimrequirements.

For furlher details of the minimum trim standard definition forVeal carcase, see page 1 10 or visit the AUS-MEAT web site'

LIGHT VEAL CARCASE

Point requiring specif ication:. Variations to minimum trim standard definition (customer

agreed variation).

OPTION - CARCASE PIECES or 6 WAY CUT. Carcase cut into more than (2) two pieces will be

described as: Carcase Pieces.. Carcase cut into (6) six pieces are described as:

Carcase Pieces 6 way cut.. AII primal cufs musf be retained with the possib/e

exception of the Tenderloin.

CARCASE PIECES or6 WAY CUT

LEG LONG CUT 3230-eg c.c Cut is prepared from a Side and is removed by a

:-: :-:crgl' the 6'- lumbar vertebra to a point just clear of:^. ^ 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 remol'ed..lt-^.=4'Ca

. S-a-<'e-c'.ed.

lTEl'l l'{0

:.J:

E

LIGHT VEAL

LEG SET 3235Alternative description: HIND SETLeg Set is prepared from a Leg Long Cut (item 3230) by theremoval of individual primals. Topside, Silverside, Knuckle andthe 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 ofeach type of cut: Topside, Silverside, Knuckle and the optionalinclusion of the Rump. Variations to the preparation of theseprimals can be used where specified.

BACKSTRAP 3440Backstrap is prepared from a Side and consists of theeye muscle (M. longissimus dorsi) Iying along the spinousprocesses and transverse processes of the lumbar, thoracicand cervical vertebrae. Backstrap comprises of the portion

commencing from the 4th cervical vertebra to the hip bone

and can be prepared at variable lengths when specifiedbetween buyer and seller.

Points requiring sPecif ication. Silver skin removed.. Alternative length to be agreed between buyer and seller.

ITEM NO.

TENDERLOIN 3330Tenderloin is prepared from the Side by removing themuscles in one piece from the ventral surface of thelumbar verlebrae and lateral surface of the ilium. The sidestrap (M. psoas minor) remains attached.

Points requiring specif ication:. Side strap (M. psoas minor) removed.. Silver skin removed.

TRUNK 3480Trunk packs are prepared from a Carcase by the removal ofthe 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 ingroup A.

Group A.Shank, Neck, BackstraP, Tenderloin.

Points requiring specif ication. lntercostals removed.. Diaphragm removed.

ITEM NO.

3480

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ITEM NO.

3330

A('lF\ffi'\ffi

ITEM NO.

3440

VEAL

SHIN/SHANK 3630Shin/Shank is prepared from Forequarter and/or Hindquarterlegs (extensor/flexor group of muscles). The fore leg is removedby a cut following the Brisket removal line from the Forequarlerthrough the M. triceps and M. biceps brachii and the distal end ofthe humerus to include the (radius/ulna) and associated muscles.The hind leg is removed by a cut through the stifle joint removingthe tibia/tarsal bones including the surrounding flexor/extensormuscle groups.

Points requiring specif ication:o Forequarter or Hindquarter. o

. Removal of Forequarterelbow (olecranon) and .carpus joint at meat level.

Removal of Hindquarler tarsusand stifle joint at meat level.Frenched.ITEM NO.

3630

T'E l/ I'lN

.l 0ss0 BUG00 3631Osso Bucco is Shin cutlets prepared from Forequarterand/or Hindquarter Shin/Shank (item 3630). The cufletsare prepared to a specified thickness by a transverse cutacross the bone.

Points requiring specif ication:r Thickness of cutlet.. Fore shin only.. Hind shank only.

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 -^^ rt^-t-=-J= - e ldttK

=^-^ - --- E -^t, ^+ ^ ^-- -!- i = - a|K 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,

a7

BONE-IN VEAL

SPARE RIBS 3670Spare Ribs are prepared form any portion of the ribcage and consists of bones and intercostals only.

Points requiring specification:. Rib number required.. Size of portion.

SHORT RIBS 3669Short Ribs are prepared from a Forequarter after theremoval of the BriskeVRibs Prepared/Chuck SquareCut. Shorl Rib cutting line is approximately 75mm fromthe eye muscle (M. longissimus dorsi) and parallel to theverlebral column. The M. cutaneus trunci is removed.

Points requiring specification:. Specify: rib numbers and rib location.. M. cutaneus trunci retained.o M. latissimus dorsi muscle removed.

RIBS PREPARED 3607Ribs Prepared is prepared from a Forequarler after theremoval of the Brisket and Chuck. Shott Ribs potlion isremoved at a distance of 75mm from the eye muscle (M.

longissimus dorsi) at the loin (caudal) end, parallel withthe vertebral column to the specified rib. The body of thevertebrae (chine) is removed exposing the lean meat buileaving the spinous processes (feather bones) attached.

Points requiring specif ication:. Rib number required.. Spinous processes removed.. Tip of scapular and associated cartilage removed.. Distance from eye muscle.. Cap muscle (M. trapezius) removed.. Ligamentum nuchae removed.

BRISKET POINT END 3650Brisket Point End is prepared from Brisket by the removal ofthe Navel End following the caudal edge of the specified rib.

Point requiring specif ication:. Rib number required.

ITEM NO.

3670

IIIId-1Ic4bd1iddld1hA

--Ebr

-b

-bi

-lbr

r-hi

IIh-a

-br

Eh

-tr

-hi

dE

-hr

-Lr

-L

EEEEEEEEEEE

3608 (7-rib)

3609 (B-rib)

,q1t\'. \

kr\bA

ITEM NO,

3665 (5-rib) 3668 (8-rib)

3666 (6-rib) 3669 (9-rlb)

3667 (7-rib)

3605 (5-rib)

3606 (4-rib)

3607 (6-rib)

,n(.rl

$\ffiITEM NO,

ITEM NO.

3650 (5 rib) 3652 (6-rib)

3651 (4 rib) s653 (7-rib)

-r\

:'-- /''_/ \9

BONE-IN / BONELESS VEAL

BRISKET NAVEL END 3660B's<ei Na,,,el End is prepared from Brisket by the removalci ine Brisket Point End following the caudal edge of thespecified rib.

Points requiring specification:. Rib number required.. Diaphragm removed.. Peritoneum removed.. lnsrde skirl removed.

TOPSIDE 3680Alternative description: INSIDE 3685

Topside is situated caudal and medial to the femur boneand attached to the os coxae (aitchbone), and removed byfollowing the natural seam between the Thick Flank andSilverside. The pizzle butt, fibrous tissue and inguinal lymphnode and surrounding fat are removed.

Points requiring specif ication:. Erector muscle removed.. Connective tissue removed.. Femoral blood vessels removed.

TOPSIDE CAP OFF 3686Topside Cap Off is prepared from the Topside (item 3680)by the removal of the M. gracilis muscle along the naturalseam. Fat deposits are removed.

Point requiring specif ication:. Removal of the M. pectineus and/or M. sartorius

muscles.

THIGK FLANK 3710Thick Flank is removed along the natural seamscet',',,een the Topside (item 3680) and Silversideritem 3690). The patella, joint capsule and surroundingconnectir,'e tissue are removed.

Points requiring specification:. l"{. cutaneus trunci removed.. Specil' degree of exposure of ball tip muscles at

Rump end.

BONELESS VEAL

KNUCKLE 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 and

attached to the os coxae (aitchbone) and is removed byfollor,ving the natural seam between the Thick Flank (item

3710) and Topside (item 3680). The leg end of the primal is cutstraight at the junction of the Achilles tendon and heel muscle(M. gastrocnem i us). The attached carlilage/gristle (thi mble)

from the aitch bone is removed.

Points requiring specification:. Achilles tendon removed.. Removal of the popliteal lymph node.

ourslDE 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.

STRIPLOIN 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.

Points requiring specif ication:. Rib number required.. Distance from eye muscle.. lntercostals removed.. Supraspinous ligament removed.. M. multifidi muscle removed.

ITEM NO.

3690

ITEM NO.

3695

A|\

bAITEM NO,

3761 (8-rih)

3765 (3-rib)?766 /n-rihl

3767 (1 -ritr)

3768 (2-rib)

{

BONELESS VEAL

EYE OF LOIN 3769Alternative description: BACKSTRAP:::,rs:'ao ,s crepared from a Side and consists of the:., - --sc e ilv'l, ongissimus dorsi) lying along the spinous.'l::sses and transverse processes of the lumber,'.^."2. c verlebrae. The Backstrap comprises of thec3a on commencing from the 4th thoracic vertebra to the

-:r' cosacral junction.

Points requiring specification:. Eye of Loin length to be specified between buyer and

se ler.. Silver skin removed.

TENDERLOIN 3770Tenderloin is prepared from the Hindquader and is removedin one piece from the ventral surface of the lumbar vertebraeand the lateral surface of the ilium. The side strap muscle(M. psoas minor) remains attached.

TENDERLOIN SIDE STRAP OFF 3775Tenderloin is further trimmed by the removal of the side strap(M. psoas minor).

Point requiring specification:. Silver skin removed.

RUMP 3735Rump is prepared from a Hindquarter by a cut commencing atthe caudal tip of the M. tensor fasciae latae muscle lying overof the Knuckle and cutting along the natural seam to the baseof the quadriceps group of muscles. A straight cut is made toa point cranial of the acetabulum to the ischiatic lymph node atthe dorsal edge of the Rump. The Loin (cranial end) is separatedby a cut at ihe lumbosacral junction in a straight line cranial tothe tuber coxae to the ventral portion of the Flank.

Points requiring specification:o Heavy connective tissue removed.. Specify length of M. tensor fasciae latae muscle retained.

:-s

TEI,I NO

:- a:

I

.',t/\

ITEM NO,

:77 J:, 15

/ \-:/

ITE!,1 N0,

l->

t

CUBE ROLL 38153,: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:

' S:::'., - c -,mber and rib location.. : ','. ::asia sr retained.

T

BONELESS VEAL

cHucK 3830Chuck is prepared from a Forequarter by the removal olthe 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 andlymph nodes.

Points requiring specif ication. Rib number required.. lntercostals removed. Undercut (M. subscapularis) removed.

CHUGK ROLL 3840Chuck Roll is prepared from a Chuck (item 3830) by the removal of theneck between the Sth and 6th cervical vedebra parallel to the caudalcutting line. The ventral cutting line is approximately 75mm from the

eye muscle (M. longissimus dorsi) and parallel to the veftebral columnto 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.. Undercut (M. subscapularis) removed

CHUCK TENDER 3855Chuck Tender is a conical shape muscle lying lateral to theblade bone on the cranial side of the blade ridge and isremoved from the Forequarler following the natural seam.

Point requiring specif ication:. Connective tissue cover removed.

SHIN/SHANK 3886Shin/Shank is prepared from the muscles of the fore andhind legs, namely the extensor and flexor group of muscles'ln addition, the Shin-Shank includes the Heel Muscle(M. gastrocnemius).

Points requiring sPecif ication:. Connective tissue and skin removed.. Fore or Hind.. Sinews/tendons removed.. Specify muscle content, e.g. Heel muscle (only).

ITEM NO,

3830 (5-rib)

3831 (4-rib)

3832 (6-rib)

A). ^\

RITEM NO,

3840 (5-rib)

3841 (4-rib)

3842 (6-rib)

ITEM NO,

3855

dlg ..\

HITEM NO.

3BB6

BONELESS VEAL

BLADE 3850Alternative descripiion: CLOD3 ac: s c.epared from a Forequader by following the naturals: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 humerusarc belo,,v the spine of the scapula and comprises of a largecorlion 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 PACI6

TRIMMINGS 3960T' nnings are portions of meat remaining after thelrecaration of primal cuts from carcase, side, quarter or:c":ion of a carcase. Trimming packs must not include any por-: c- cf head meat, internal organs, majortendons or ligaments.:e-s classed as Fancy Meats (Offal) not to be included.

Point requiring specif icationo l,'^ -!r size trim pieces as agreed between buyer and

s:3r'.

FOREQUARTER AND

HINDQUARTER 3970= -'z: -z':.'a- r - -lc-afier packs consist of specified primal:-.s ":-:-: ! ^r & trc:e and associated trim pieces. Packs:. -..'.,: :: ::-:a - ar','of ihe primals listed in Group A,

:,: --s: ..'."'a: :as::,'.c primal cuts listed in Group B,

:-: :: :iS::,',: a'-a C-:s is:ed in GrOup C.

Pornt requiring specif ication. --:','= a-, :=-:'al3ceoesaretobeexcluded.Group A: : : :,: :: l--:< Tender, Shin/Shank.

-+'=:': - ::-< S:ea<.

GroupB: l^-:''.::,.. E: e.

Group C: -::s::. S .e's ce. Tn'ck Flank (Knuckle), Rump,a-.-^-

FOREOUARTER AND

HINDOUARTER MEAT 3985Forequafter and Hindquarter Meat packs consist of specifiedprimal cuts from the Hind & Fore and associated trim pieces.Packs do not have to contain any of the primals listed in GroupA, but must contain at least two primal cuts listed in Group B,

and at least two primal cuts listed in Group C.

Points requiring specif ication. Primal cuts included.. lnclusion of Thin Flank/Thin Flank Meat.. Diaphragm removed.. lntercostals removed.

Group A: Cube Roll, Chuck Tender, Shin/Shank,Tenderloin, Flank Steak.

Group B: Chuck, Neck, Blade.

Group C: Topside, Silverside, Thick FIank (Knuckle),

Rump. Striploin.

VEAL IV1ANUFACTURING PACKS...:.: :.::.__...:..:.-.: ,.,..: ::::.-.::::;:::,:.:_-.:.:t :--:l:-::: :: ::.j:: r1: -.r::

FOREQUARTER3e75 (10R) - 3976 (11R) - 3s77 (12R) - 3973 (13R)Forequafter packs consist of primal cuts from the Forequarterand associated trim pieces. Forequarter packs do not have tocontain any of the primal cuts listed in Group A.Points requiring specif ication. Primal cuts included.r lnclusion of Thin Flank/Thin Flank Meat.. Diaphragm removed.o lntercostals removed.. Brisket meat included.o Specify any Hindquarter meats included.

Group A: Cube Roll, Chuck Tender, Shin/Shank.

FOREOUARTER MEAT3980 (10R) - 3981 (11R) - 3982 (12R) - 3983 (13R)Forequarter Meat packs consists of primal cuts from theForequarter and associated trim pieces. Forequafter packsdo not have to contain any of the primal listed in Group A, butmust contain at least two primal listed in Group B.

Points requiring specif ication. Primal cuts included.o lnclusion of Thin Flank/Thin Flank Meat.. Diaphragm removed.. lntercostals removed.. Brisket meat included.. Specify any Hindquarter meats included.

Group A: Cube Roll, Chuck Tender, Shin/Shank.Group B: Chuck, Neck, Blade.

HINDQUARTER3e50 (3R) - 3e51 (0R) - 3e52 (1R) - 3e53 (2R)Hindquarter packs are prepared from Hindquarters andconsist of specified primal cuts and assorted trimmingpieces. Hindquarter packs do not have to contain anv of theprimal cuts listed in Group A.

Points requiring specif ication. Primal cuts included.. lnclusion of Thin Flank/Thin Flank Meat.. Diaphragm removed.o lntercostals removed.o Specify any Forequarter meat included.

Group A: Tenderloin, Shank, Flank Steak.

HINDQUARTER MEAT3e55 (3R) - 3e56 (0R) - 3e57 (1R) - 3e5S (2R)Hindquarter Meat packs consist of specified Hindquarterprimal cuts and associated trim pleces. The pack does nothave to contain any of the primal cuts listed in Group A, butcontain at least two primal cuts as listed in Group B.

Points requiring specif icationo Primal cuts included.o lnclusion of Thin Flank/Thin Flank Meat.. Diaphragm removed.o lntercostals removed.. Specify any Forequarter meats included.

Group A: Tenderloin , Shank, Flank Steak.Group B: Topside, Silverside, Thick Flank (Knuckle),

Rump. Striploin.

SHEEPMEATGoatmeat primal preparation are the same specification and codes as Sheepmeat

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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 Food

I am proud to be a 3'd 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 Donatelli

909 3178 danietdonatelli@hotmail.comMb 089p

SHEEP SIGLETAL DIAGRAM

Calcaneal Tuber

Tibia (Hind Shank Bone)

Obturator Foramen

lschium (Hip Bone) Patella (Knee Joint)

Femur (Leg Bone)lschiatic

thhbbIbILEEElraLlrjLrFLhlLrrrr-!b!!T!!I-fl

-rd-sd

-t

Coccygeal Vertebrae(lail Bone)

Sacral Vertebrae (1 to 4)(Back Bone)

llium

Lumbar Vertebrae (Back Bone)(1 to 6 usually)

Thoracic Vedebrae(1 to 13)

Superficial lnguinal

Subiliac

Transverse Process

Costal Cartilages(Rib Cartilage)

Scapular Cartilage(Blade Bone Cartilage)

Scapula (Blade Bone)

Prescapular

Xiphoid Cartilage(Iip of Breast Bone)

Sternum (Breast Bone)

Olecranon (Elbow)

Cervical Vedebrae (Neck Bone)(1 to 7)

Spine of Scapula(Ridge Bone) Prepectoral

(1 st and 2ndCervical Vedebrae)

Humerus(Arm Bone)

Malor GlandLocations

ffireIxffi*re

Fore Shank Bone

5teflrn-eol

SheePlleYl - ......=.=. g

=

==#

+r-14

=

==u3tIIIII

I

:'

,, l

3'lil ,l..1. :.,hi j:ii;

d\.

. '.! i.):i:ita.

I*LSl- as:r,. ,1t.:r; ilir:!,.ii1F$.r:::': :::.'3:.. [' :i1

: :,lit,l.':: .

CARCASE FAT CLASSThe fat cover on a carcase is

-t, l,Ir

t ii.i.& ,,1t1:::::g'rd$l'l..'i.3ir.,.1i1:

:,1

:. :i.::.::..l

CLASS 5 :.t(e

@jF cF -

.::

GRiOver 20mm :

described bY fat classes on

a scate of 1 to 5' The class ls

l"totin"O on the dePth of

ilttr" ",

the GR SITE' This site

it focateO over the 12ih rib'

it o.t from the mid line as

shown in the diagram below'

MID LINE OF CARCASE

I 1ah

CLASS 1

.,,*@..,

GRUp to Smm

CLASS 2

@:%l'

GROver 5mm

up to 1Omm

CLASS 3

.# *b.1

L7l-1

Over 1Ommup to 15mm

CLASS 4

WlWs

GROver 1Smmup to 20mm

fo"*

wEtGHT CLASSES (Scores).., -, :.^+^ .^,oinht r:lzsses' The classes are based on HSCW as follows:

SHEEPMEAT CARCASE ancl PRIMAL CUT

WEIGHT RANALi ANP YELD GUIDE

Sheepmea,*"o::,","il#*erua*g**ffi liitq:*fi #i.;:Jti*sfJffi ril3;lfi 1??:"

'-"*Ti *;it:::",^"JJ:il*:'::H:,"":::'jfii,"."f;""#."#';3:""13"i".

9;,:'J:?* to rind

product:;lj:::i:L":;: ffi:i]Eil"; you can order primatinut o"'i suit vour requirements

Carcases maY be classifi ed into reight classes22 24 26 28

14 16 1B 208 10 12 22 24 26

CLASS to 18 2010 12

14

14o 24 26t--(,

il0ver (t<g)

- 16 1B 20 22

8 10 12& uP to 1t<gl

out what weights are*'"'1pr

S':sl.,'

'',!*s

"be#"Breast / FlaP

t.b$ /a!"', ,Sf.il.l hdr"

Y,swPRIMALForeshank

Short Loin 0 rib) Square Cut

shoulder (5 rib)

Neck (Whote)

Leg-ChumP 0n

IiPPed)

Back (z rin)

CUT5030 5010

4880 4990

20.5%

50204930 12.1YoH.A.M. No' 4800 3.2% 5.8%

12.1%

1.1 - 1.232.6% 95% o5-0.6 1.1 - 1.2

c

carcase %19 2.1 0.6 - 0.7

2.9 - 3.3 0.95 - 1.0 1a 1.518-20k9 0.7 - 0.8 0.6 - 0.71.2 - 1.5 2.1 - 2.5

1.0 - 1.2

1.2 - 1.3

1.5 - 1.720'24k9 3.3 - 3.9

0.8 - 0.9 0.7 - 0.81.5 - 1.7 2.5 - 2.9

24-28R5 3.9 - 4.6 nmm

lTElvl N0.

rl,- -o!g:i.1600-42: iar. 4627

BONE-IN SHEEPMEAT

CARCASE 45OOlncludes all pads of the body skeletal musculature and bone,extend ng to and including the hock joint (tarsus) and kneejoint tcarpus), all cervical vedebrae and up to five coccygealr.,e11ebrae.

Carcase tnm must comply with all government hygiene regulationsthat passes a carcase fit for human consumption and with theAustralian meat industry agreed minimum trim requirements.

For furlher details of the minimum trim standard definition forSheepmeat carcase see page 110 or visit AUS-MEAT web site.

Point requiring specif ication. Variations to minimum trim standard definition (buyer/seller

agreed variation).

tTEt,,l t,t0,

CARCASE PIECES - LAMB 4sOO/MUTTON 462OIRAM 4621Carcase 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 4505P.ecared from a full Carcase (item 4500) with the leg folded orc aced nto the chest cavity. A cut is made horizontally across:-e cc'sa 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 aca'aga,1 removed.. Ne O< r36gr,rgfl,. Fcreshank removed.. Breast and Flap removed.. Tail removed.

BONE.IN SHEEPMEAT

FOREOUARTER PAIR 4960Forequarter Pair is prepared from a Carcase by a cut

along the contour of the specified rib and ventral to the

flap cutting line retaining the Flap on the Forequarter

Pair, and at right angle through the thoracic vedebrae

severing the back bone.

Points requiring sPecif ication:. Rib number required.. Carpus removed.. Length of flap retained to be specified'. Specify surface fat trim level.

FOREOUARTER 4972Forequarter 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 Forequarler and the Hindquarler.

Points requiring sPecif ication:. Rib number required'. Atlas bone removed.. Carpus removed.. Breast removed.. Specify surface fat trim level.

LEG PAIR 4816Leg 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.

LEG . CHUMP ON 48OOLeg - Chump On is prepared from a Side and is removed by a

striigtrt cut ihrough the 6th lumbar veriebra to a point just clear

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'. Specify surface fat trim level.

Af1

4ITEM NO.

4959 (3-rlb)

4960 (5-rib)

4961 (4-rib)

4962 (6-rib)

ITEM NO,

4969 (1 3-rib)4970 (5-rib)

4971 (4-rib)

4972 (6rib\

ITEM NO

481 6

ITEM NO,

4800

/_

BONE-IN SHEEPMEAT

LEG . CHUMP ON . SHANK OFF 4810-.9 - Chump On - Shank Off is prepared from a Leg - Chump Oni: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 theFlank are removed.

Points requiring specification:. Flank removed.. Tail removal point.. Sacrum removed.. Butt Tenderloin removed.. Heel muscles removed.. Specify surface fat trim level.

LEG . CHUMP OFF 4820Leg - Chump Off is prepared from a Leg - Chump On(item 4800), by the removal of the Chump by a cut atright angles across the Leg at a specified measureddistance from the acetabulum. The shank is tipped at thecaudal 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 4790Alternative Description: SIRLOINChump - Bone in is prepared from a bone in Leg - ChumpOn (item 4800). The Chump is removed by a cut at rightangles across the Leg at a specified measured distancefrom the acetabulum. Butt Tenderloin retained.

Points requiring specif ication:. Flank removed.. Butt Tenderloin removed.

ITEf'l N0

ITEM NO.

LEG . CHUMP OFF . SHANK OFF

4830Prepared from a Leg - Chump Off (item 4820) by the removalc't-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 SHEEPMEAT

LEG . FILLET END 4822Leg - Fillet End is prepared from a Leg - Chump Off (item 4820) by the removal

of the middle porlion of the Leg by a straight cut ventral t0 the tip of the exposed

podion of the ischium bone and parallel to the Chump removal line.

Points requiring specif ication :

. Tail removal point. - Specify distance of the cutting line from the ischium bone

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 of

theLeg-FilletEnd (lIen4822)andistheremainingcaudal pottionof theLegwith

the shank attached. The shank is tipped at the caudal level of the shin meat on the

tibia.

Point requiring sPecification:. Specify dystance of the cutting line fr.m the schlum bone,

. :::: : . :: : ::::l

A*^fl^azzti\j+)

"--tITEM NO.

48224823

LEG - CHUMP ON . frATTGH B0NE REM0VED 4801 {Leg - 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 =\Points requiring specification: Li -,,1

. F'ank 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 of

the Chump (item 4790). The shank is tipped at the caudal level of

the 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. Shank removed (refer item 5031)

- ITEM N0'

4805

LEG SHANK BONE 4821Alternative 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.

Points requiring sPecif ication:. Chump removed.. Flank removed.. Shank (tibia) frenched to a specified distance.. Specify Leg tied or netted.. Specify surface fat trim level.. Femur retained (ball joint of femur removed).

li

#I;\

)i\ )*{

ITEM NO.

4821

-d

-d

-.d

-r.!aId

if-dtl!aIrFraeaaeeaeaaaa3aaaeaaafaa714

ITEM NO.

ITEM NO.

4840 (B-rib)

19i2 i9-rib)

::::::::::::: ::::::

BONE-IN SHEEPMEAT

SADDLE 4910Saddle is prepared from a full Carcase and is removedby a cut through the 6th lumbar vertebra to the tip ofthe ilium continuing to the ventral portion of the Flank.Another cut is made removing the Forequarter betweenthe specified ribs and severing dorsal edge of the thoracicverlebrae and to the ventral potlion of the breast.

Points requiring specification:. Rib number required.. Scapular carlilage removed.. Diaphragm removed.. Distance from eye muscle.. Specify surface fat trim level.

LOIN . CHUMP ON 4840_Loin - Chump On is prepared from a Side by the removal of theForequarter along the contour of the specified rib and by a cut atright angles severing the thoracic verlebrae. The Leg is removedby a cut parallel to the Forequarter removal line at right angles at ameasured distance from the hip joint to clear the acetabulum.The Breast and Flap is removed at the specified distance from theventral edge of the eye muscle (measured from the cranial end).

Points requiring specif ication:. Rib number required. .. Specify the removal distance .

from the acetabulum. .r Diaphragm removed.

Distance from eye muscle.Scapular cadilage removed.Specify surface fat trim level.

LorN 4860Loin is prepared from a Side and is removed by a cutthrough the 6th lumbar vertebra to the tip of the iliumcontinuing to the ventral portion of the Flank. Another cut is

made removing the Forequarter between the specified ribsand severing the dorsal edge of the thoracic vertebrae andto the ventral portion of the breast.

Points requiring specif ication:. Rib number required.. Diaphragm removed.o Distance from eye muscle.. Specify surface fat trim level.

ITEM NO,

4859 6-ribl4860 8-ribl,1861 7-'ic,4862 9-'rO

;E

,z ,,;,

SHORT LOIN . CHUMP ON 4874Shorl Loin - Chump On is prepared from a Loin - ChumpOn (item a840) by the removal of specified ribs and parallel

to the Chump cutting line.

Points requiring specification:. Rib number required.. Distance from the acetabulum.. Diaphragm removed.. Distance from eye muscle.. M, cutaneus trunci removed.. Specify sudace fat trim level.j

ITEM NO.

4874 , 1 -rib)

7BONE-IN SHEEPMEAT

SHORT LOIN PAIR 4883Alternative Description: SHORT LOIN SADDLEShort Loin Pair is prepared from the Saddle (item 4910) by acut along the contour of the specified rib and by a cut at rightangle through the thoracic verlebrae severing the back bone.

The ribs and Flank on both sides of the Short Loin Pair arecut parallel at a specified distance from the eye muscle at the(cranial) end.

Points requiring specif ication:. Rib number required.. Diaphragm removed.. Distance from eye muscle.. Specify surface fat trim level.

SHORT LOIN 4880Short Loin is prepared from a Loin (item 4860) by theremoval of specified ribs parallel to the Forequarter cuttingline. To remove the ribs a cut is made along the contourof the specified rib and severing the dorsal edge of thethoracic vertebrae.

Points requiring specif ication:. Rib number required.. Diaphragm removed.. Distance from eye muscle.o Specify surJace fat trim level.

SHOULDER RACK 4733Shoulder Rack is prepared from a Forequarter by the removal ofthe blade leaving the underlying muscles attached to the ribs.The ventral cutting line is determined by a measurement fromthe tip of the eye muscle (M. longissimus thoracis) at the caudalend. The cranial cutting line is at the junction of the 1st thoracicvertebra and 7th cervical vertebra parallel with the 1st rib. Thechine and feather bones are removed.

Points requiring specif ication:. Rib number required.. Distance from eye muscle.

SHOULDER RACK. FRENCHED 4739Shoulder Rack (Frenched) is prepared from Shoulder Rack(item 4733). The ribs are trimmed (frenched) and exposed to thespecified length.

Points requiring specification:. Rib number required.. Length of exposed ribs.

EdEr

-tsiIIlrdts

-hr

-/I-brry

tsha

r-Lr

-hr

-hc

ITEM NO.

4882 (0-rib)1883 i1 -ribrr881 i2-ribt1885 i3-ribr

.rt-:t : :.....- ,- : ,., ..-n

ITEM NO,

4BZB (3-rib)

4879 (2-rib)4BB0 (1 -rib)

4BBl (0-rib)

ITEM NO.

4730 (2+ib)4731 (3-rib)

4732 (4+ib)4733 (5-rib)

-br

Ec!;

J!;

Jdd;I;I!J;

dJEJITEM NO.

4736 (2-tib)4737 (3-rib)4738 (4-nb)4739 (5-rib)

I

ITEM NO.

:93C t7-r b)

--q31 i6-r b)r932 (B-rib)

i933 (9-rib)

BONE-IN SHEEPMEAT

RACK SADDLE 4928Rack 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

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 4932Rack 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.. Scapular cartilage removed.. Diaphragm removed.. Specify surface fat trim level.. Chine and feather bones retained'

RACK CAP OFF 4748Rack 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

Points requiring sPecif icationl. Rib number required.. Distance from eye muscle.. Diaphragm removed.. Specify surJace fat trim level

RACK CAP ON . FRENCHED 4756Rack 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 isr'e-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,. Scapuiar carlilage removed.. Spec 1, sudace fat trlm level.. Chine and feather bones retained.

fr/

/,)trl

t:\r'-t' .ri='.1=t'irj

ITEi,4 NO,

lTEf'! lit0.

BONE-IN SHEEPMEAT

RACK 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.. Length of exposed rib.

SQUARE 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.

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.Point requiring specification:. Foreshank removed.

SHoULDER (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 in

situ 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.

4760 4-ribr 4763 (7-r bl

4761 5-rib 4764 (8-r b)

4762 6-rib 4765 (9-r bi

ITEM NO.

4990 (5-rib)

4991 (4-rib)

4992 (6-rib)

ITEM NO.

Bone-in 4980Boneless 5055

ITEM NO.

,100q

Ij

BONE-IN SHEEPMEAT

BREAST & FLAP 5O1Ol'e :s: & Flap are the remaining portions of a Side after the:'ecaraiion of major primals. The Breast is removed afteroiecar 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 Breastcuit ng line up through the ribs parallel with the backbonerhrough the Flank to the super.ficial inguinal lymph node.Variatrons can be made by extending the dorsal cutting linelvhere tail lengths of Loin/Rack/Short Loin have been specified.This extension increases the size of the Flap and Flank.

Note: Any production that has portlons of Breast or Flapwhjch have been prepared less than the standard cutting line(as described above) can only be described as Breast and FlapPieces (item 5009).

FLAP 5011Flap is prepared from a Breast and Flap (item 5010) by astraight cut between the 5th and 6th ribs and consisting of theremaining caudal portion and abdominal muscles.

Points requiring specification:. Diaphragm removedo Breast and Flap retained in '1 pieceo Extension of the dorsal cutting line

BREAST AND FLAP PIECES 5OO9Small residual rib pieces removed from Loin/Rack/Short Loincan only be included.

RIB SET. FULL 4g2ORib Set - Full is prepared from a Side and consists of theresidual rib portions and attached muscles after the removalof the major primals - Leg, Loin, Neck, Shank and OysterShoulder. The Breast and Flap can be removed by a cutalong the costal cartilage and rib joints or by removing theBreast 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.. Distance from eye muscle.

RIB SET 4921R b Set s prepared from Rib Set Full (item 4920) and canocnsrst of the entire '1 3 ribs and attached muscles after:': r'emoval of the major primals. The Breast and Flapr:e:r 501Ol is removed along the Breast and FIaps:a:Card cuttlng line.

Points requiring specification:. Rib number requtred.. Dorsal cutting line variation.I Prepared as str ps,

rTEl,t t,t0

ITEM NO.

501 T

tTEt,,t N0,

ITEM NO., aa-

,61/)//Jl

,'l

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 Ribs

consists of rib bones and intercostal muscles and all overlaying

fat and muscle.

Points requiring sPecif ication:. Rib number required.. Rib length to be specified.. M. cutaneous trunci removed.. Diaphragm removed.. M. latissimus dorsi muscle removed.

NECK 5020Neck is prepared from a Carcase by a cut through and between

the 3rd and .1th cervical vedebrae which is the dorsal cuitingline preparation for the Square Cut Shoulder (item 4992). The

atlas and porlion of the axis neck vertebrae may be removed to

facilitate hygiene requirements.

Points requiring sPecif ication:. Specify caudal cutting lines.. Specify surJace fat trim level.

FORESHANK 5O3OForeshank is prepared from a Forequarter (item 4972) and

consists of the radius, ulna, carpus and distal porlion 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.

Points requiring sPecif ication:. Specify French trim (item 5029). Separated by saw cut or severed joint

. Carpus retained.

Option: SHANK FRENCHED 5029 - Prepared from items

5030 and/or 5031 by frenching the leg bone to the specified

length as agreed between buyer and seller.

HINDSHANK 5031Hindshank 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

and/or 5031 by frenching the leg bones to the specified length as

aoreed between buver and seller.

ITEM NO.

501 5

ITEM NO.

5020

ITEM NO.

5030

ITEM NO.

5031

1:\

/ .\-.:

\!I

ITEM NO.

5060

BONELESS SHEEPMEAT

LEG . CHUMP ON 5060Leg - Chump On (Boneless) is prepared from Leg -Chump On (item 4800) by the removal of bones, carlilageand tendons. The lymph node gland (subiliac) and glandfats situated on the Flank are removed.

Points requiring specification:

' Flank removed.. Leg tendon removed.. Lymph nodes gland removed.o Boning method: seam between the lnside and Knuckle

or tunnel boned.. Specify sudace fat trim level.

ITEM NO.

5061

LEG . CHUMP ON . SHANK OFF 5061Leg - Chump On - Shank Off is prepared from a Leg - Chump On(item 5060). The Shank is removed by a straight cut through theheel 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.. Specify surface fat trim level.

LEG . CHUMP OFF . SHANK OFF

5070Leg - 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.

Forequarler (Boneless) is prepared from a Bone-in Forequarter(item 4972) by the removal of bones, cartilage, ligamentumnuchae and lymph node glands.

Points requiring specification:. Rib number required.. Intercostals removed.. Specify sudace fat trim level.

ITEM NO.

5070

Specify sudace fat trim level.

FOREQUARTER 5047

ITEM NO.

5447

BONELESS SHEEPMEAT

E

E

LEG CUTS 5065Leg Cuts are prePared from a Leg -

Chump On (item 5060) and seamedinto four individual Primals andtrimmed as specified.

Points requiring sPecif ication:. Variation of primal composition.. Specify surface fat trim level'

ITEM NO.

50655071

50725073507450755076507751 30

SILVERSIDE 5071Silverside is prepared from a Leg - Chump On Boneless

(item 5060) by separating the primal along the natural seam

between the lnside and Thick Flank'

OUTSIDE 5075Outside is prepared from Silverside with the heel muscle removed

along the natural seam. Outside is denuded to silver skin'

THICK FLANK 5076Thick Flank is prepared from a Leg - Chump On Boneless (item

5060) by separating the primal along the natural seam between

tne tbpsiOe and Silverside. The patella, joint capsule and tendon

are removed.

KNUCKLE 5072Knuckle is prepared from the Thick Flank with the cap muscle

and fat cover removed.

ToPSIDE 5073Topside 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 5077Topside - 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 5130Chump 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.

RUMP 5074Rump is prepared from a Chump (item 5130) The tail (Flank)

porlion is removed. The cap muscle and the subcutaneous fat are

completely removed.

TriltrttIIIIIIIaIIaaIIaaaaTTaa7a7atl

'$

BONELESS SHEEPMEAT

TENDERLOIN 5O8O-Tenderloin (Fillet) ]s prepared from the Side by removingihe muscles in one piece from the ventral surface of thelumbar verlebrae and laieral surface of the ilium. Theside strap (M. psoas minor) remains attached.

Points requiring specif ication:. Side strap (M. psoas minor) removed.. Specify sudace fat trim level.

BUTT TENDERLOIN 5081Butt Tenderloin is the portion of the Tenderloin remaining on

the lateral surface of the ilium after the separation of the ShortLoin from the Leg and is removed in one piece. The side strap(M. psoas minor) portion remains attached .

TENDERLOIN . BUTT OFF 5082Tenderloin - Butt Off is the tail of the Tenderloin attached tothe ventral surface of the lumbar vertebrae of the Shotl Loinafter the separation of the Leg and is removed in one piece.

Points requiring specif ication:. Side strap (M. psoas minor) removed.. Specify surface fat trim level.

SOUARE CUT SHOULDER 5O5OSquare Cut Shoulder is prepared from a Square CutShoulder (item 4992) by the removal of bones, caftilage,and sinew and ligamentum nuchae. The Shoulder is rolledand or netted.

Points requiring specif ication:. Rib number required.. Lymph node and surrounding fat removed.. Specify surface fat trim level.

NECK FILLET ROAST 5059Neck Fillet Roast is prepared from a Forequader by theremoval of the Oyster Blade, Shank, Breast and Flap,

The Neck is removed between the 3rd and 4th cervicalvertebrae. The ventral cutting line is approximately 60mmmeasured from the ventral edge of the M. longissimus dorsimuscle cut in a straight line and parallel to the dorsal edge.

Points requiring specif ication;. Rib number required.. Cranial cutiing line.. M. trapezius and/or M. subscapularis removed.

ITEM NO.

5080

AU()i\/i -''\

#i{ITEM NO.

5081

, .uou' ..=.

A{1

\

€ITEM NO,

5050

FBONELESS SHEEPMEAT

BACKSTRAP 5109Backstrap is prepared from a Side and consists of theeye muscle (M. longissimus dorsi) lying along the spinousprocesses and transverse processes of the lumber, tho-racic and cervical vertebrae. The Backstrap comprises ofthe portion commencing from the 1st cervical vertebra tothe lumbosacral junction.

Points requiring specif ication:. Silver skin removed.. Specify: muscle length by indicating the removal point

along the vertebrae.

BACKSTRAP 5101Backstrap comprises of the portion commencing from the_

lst thoracic vertebra to the lumbosacral junction.

Points requiring specif ication:. Silver skin removed.. Specify: muscle length by indicating the removal point

along the vedebrae.

BACKSTRAP 51OOBackstrap comprises of the porlion commencing from the

4th cervical vedebra to the lumbar sacral junction.

* Trade description can be shown as: BACKSTRAPOr BACKSTRIP

A(1

/i\#n,l----\J

ITEM NO.

51 09

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L\

d\#=;1----\

ITEM NO.

51 01

EYE OF SHORT LOIN 5150The Eye of Shorl Loin is a portion of the Backstrap (item5109) 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 5151Eye of Shoulder is a porlion of the Backstrap and comprisesthe portion commencing from the 1st cervical vertebra up tothe 4th - Sth or 6th thoracic vertebrae.

Points requiring specif ication:. Silver skin removed.. Specify: muscle length by indicating the removal point

along the vertebrae.

lTEli'l N0.

: l3e

BONELESS SHEEPMEAT

RACK CAP 5086lac< Cap is prepared from a Rack - Cap On (item 4932)c,' removrng the cap muscle covering the eye muscleoonion. The cap will be comprised of the M. trapezius,i,;1. latissimus dorsi. Further trimming of the cap is asagreed between buyer and seller.

Point requiring specification:. Specify fat trim level.

THICK SKIRT / THIN SKIRT 5119Thick Skirt (item 51 "1 0) is prepared from the lumbar part ofthe diaphragm. Thin Skirt (item 5120) is derived from thecostal muscular portion of the diaphragm. The combinationpack of Thin and Thick Skirls are to be on an even ratio ofboth items.

Point requiring specification:. Membrane removed.

BREAST AND FLAP 5172Breast and FIap is prepared from a Breast and Flap (item 5010)with all bones and cartilage removed.

Points requiring specification:. Diaphragm removed.o Breast & Flap retained in 1 piece.r Extension of the dorsal cutting line.

FLAP 5173Flap 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.

tAI/l/I\, I

/,'j il/-.ii-- = llll/.1 il_,) .*.-.1!

('.r-'. ", Y\----\

ITEM NO,

5172

COMBINATION PACI6

ASSORTED CUTS 5036Assorted Cuts (bone-in) are prepared from a Carcase and can be any combination of at least

(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. ltem 5010 Breast & FlaP

Neck, Shanks and Breast and Flap can also be included if a Square Cut Shoulder is packed'

Point requiring sPecif ication:. Any combination of major primals packed in one carfon'

ITEM NO.

5036

BONELESS SHEEPMEATIW\NUFACTURING BULI( PACI6

DEFINITIONManufacturing 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, assessedvisually or tested chemically and expressed as a percentage of lean meat of thepack (CL). Lean assessment by chemical testing of bulk pack manufacturing meatfor export is a standard industry requirement.

6OCL

Meat images shown are examples of fat/lean only.

GARCASE 5201Carcase is prepared from a bone in Carcase by theremoval of bones, cartilage, tendons, ligamentum nuchaeand lymph nodes. Carcase consists of specified primal cutsand assorted trimming pieces. Any or all of the following maybe removed: Neck, Shank, Backstrap, Tenderloin.(Only pieces of acceptable size are included).

Points requiring specif ication:o lntercostals, lymph nodes, diaphragm retained.. Specified primal cuts to be included.

TRUNK 5212Trunk is prepared from Carcase by the removal of the legsby a straight cut through the 6th lumbar verlebra to theventral 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.

CARCASE MEAT 5202Carcase Meat is prepared from a Carcase by the completeremoval of bones, carlilage and ligament. Carcase Meatconsists of specified primal cuts and associated trimmingpieces. Carcase meat packs do not have to contain any ofthe primal cuts listed in group A, but must contain at least1 in every 2 plmal cuts listed in group B.

GROUP ATenderloin, Backstrap, Shank, Neck, Breast & Flap.

GROUP BShoulder Blade (Oyster Cut) - Leg Chump On or Chumpoff.

Points requiring specif ication:. Specify primal cuts to be included.. Lymph nodes removed.

7r-BONELESS SHEEPMEAT MANUFACTURING BULK PACKS

TRUNK MEAT 5220 FOREQUARTER 5280Trunk Meat is prepared from the Trunk (item 5212) less

any or all of the following items:

Breast & Flap, and one in every (2) two Shoulder Blade

Oyster Cut.

(Only pieces of acceptable size are included).

Point requiring specification:. lntercostals, lymph nodes, diaphragm retained'

SHANK 5230Shank is prepared from the boneless Extensor and Flexorgroup of muscles of the Fore/Hind.

Points requiring sPecif ication:. Fore leg only. Hind leg only.

ROLLS 5240Sheepmeat Rolls are prepared from any registeredSheepmeat cut/item, but the content will comply with the

cut item description requirements.

The name of the registered cut/item must be shown in the

trade description: e.g. Carcase Rolls, Trunk Rolls.

Points requiring sPecif ication:. Specified cut/item requirements.. Minimum size pieces.. Roll dimension and weight.

TRIMMINGS 5270Trimmings are portions of meat remaining after thepreparation of primal cuts from a Carcase or a portion of

a Carcase and shall not include any porlion of head meat,

internal organs, major tendons and ligament.

Point requiring sPecif ication:. Minimum size piece.

TRIMMINGS FAT 5271Trimmlngs Fat - defined as those portions of sheepmeat(fat trim) remaining after the preparation of primal cuts

and shall not include any head meat, internal organs,

major tendons or ligaments. The residual fat and meatportions may be included provided these are removed

from primal cuts due to trim of excessive external fat or

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)'

Forequarler is prepared from a boneless Forequarter (item

5047) and is less any or all of the following: Shank, Neck'

Points requiring specif ication:. lntercostals removed.. Lymph Nodes removed.

FOREQUARTER MEAT 5290Forequarter Meat is prepared from Forequarter (item 5280)

less any or all of the following:

One in every two Shoulder Blade - Oyster Cut.

Points requiring specif icationl. lntercostals removed.

' Lymph Nodes remove

SHOULDER MEAT 5291Shoulder Meat consists of specified primal cuts and

associated trimmings. Shoulder Meat pack does not have

to contain any of the primal cuts listed in Group A,

GROUP AEye of Shoulder (Neck Fillet), Shank.

Points requiring specification:r Neck removed.. Shank removed.. lntercostals removed.

LEG 53OOLeg will comprise of any combination of boneless Leg and

may be tunnel boned or seam boned. Where specifiedFlank, Shank, Butt Tenderloin can be included.

Point requiring specif ication:. Specify Leg requirements: Chump on or off.

Df cED 5250 - STRIPS 5248 -

MTNCE 5260Diced - Strips - Mince is prepared from specified primal

cuts or portion of primal cuts excluding Shin, tendons,ligaments, heavy connective tissue, blood vessels and

cartilage.

Value added product is prepared as specified betweenbuyer and seller.

TANCYMEATSSHEEPMEN /GOATMEAT

TONGUE. 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 7O3OLiver is prepared with the hepatic lymph nodes incised and attached.

Fat, blood vessels and connective tissue attached to the Liver are

removed.

KIDNEY 7O4OKidney is prepared by the removal of blood vessels and ureter at their

polntofentry.TheKidneycapsuleisremovedandthefatintherenalhilus is PartiallY removed.

Point requiring sPecif ication:. Skin removed.

HEART 7O5OHearl 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 7060Thymus Gland (sweetbread or throatbread) is derived from young

animals and is pale and lobulated. The glands are situated in the neck

region, on either side of the trachea' The Thymus Gland is trimmed of

surrounding fat and connective tissue.

BRAIN 7O7O1Eo-t countries may have restrictions on the entry of this commodity -check with AQIS or the importing country)'

A Brain is removed from the skull and the dura mater (outer skin) but is left in

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 MEATS

TRrPE 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 retainedJ,,: rg rnes to be sPecified.

TRIPE (UN-SCALDED) 7081 consists of raw tripe not scalded

SPLEEN 7O9OSpleen is prepared by the trimming of the splenic blood vessels.

TENDONS 7091Tendons consist of the superficial and deep flexor tendons and surrounding

fibrous tissue of the Fore and Hind feet. Tendons can be prepared and

described 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 separating

left and right lung.

HEAD MEAT 7110Head Meat is meat removed from the skull or lower jaw and excludes

cheek papillae.

SHEEPMEAT / GOATMEAT - FANCY MEATS / VARIETY ITEMS

PLUGK 7140Pluck consists of the liver, heart, lungs, trachea and portion of the

diaphragm together as one item.

HEAD 7150Head consist of the skull (horns removed) and lower jaw with muscles

attached.

Points requiring sPecification:. Eyes removed.. Tongue removed.

VARIETY ITEMSMiscellaneous 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/Goatmeat

BACKSTRAP MEMBRANE 7 480Backstrap membrane is the silver skin removed from the

Backstrap (on any length), which has been removed either

mechanically or manually. Residual meat can be retained as

part of the specification.

Point requiring sPecif ication:. Amount of residual meat retained.

NECK BONE 7491Neck verlebrae are prepared from a fu!l Neck by the removal

of the ligamentum nuchae, and partial boning to remove all

externaifat and the maior muscle portions along the lateral

surfaces. The neck vertebrae will retain portions of meat as

detailed between buyer and seller.

Points requiring sPecif ication:. Number of vertebrae required.. Meat content retained.. Vertebrae split.. Preparation as individual vertebrae.

BACK BONE 7490Back bone is derived from a Carcase or Side and consists

of the bodies of the thoracic and lumbar vertebrae after the

cutting and boning process. The remaining cervical vertebrae

(after neck removal) and the spinous processes can also

be included. Residual meats can be retained as part of the

specification.

Points requiring sPecif ication:. Portions of the skeletal required and preparation.. Amount of residual meats retained.

LEG BONES 7493Leg Bones are prepared from fore legs (humerus, ulna' radius

and carpus) or hind leg (femur, tibia, patella and tarsus)'

A small amount of meat may be retained (less than 5%)'

Tendons can be retained as part of the specification providing

imporling country requirements allow bone with tendons in

situ.

Points requiring sPecif icationl. Bones required. Amount of residual meat retained'. Extended description: Knee Cap, Sinew, Bones with

Meat.

GOATMEATGOAT GARCASE - SKIN ON I SKIN OFF - 4644

Carcase Skin On or Skin Off includes all parts of the bodyskeletal musculature and bone, extending to and including

the hock joint (tarsus) and knee joint (carpus), all cervical

vertebrae and up to five coccygeal vertebrae

Carcase trim must comply with all government hygiene

regulations that passes a carcase fit for human consumptionand with the Australian meat industry agreed minimum trimrequirements.

For further details of the minimum trim standard definition

for Goatmeat carcase see page 110 or visit the AUS-MEAT

web site.

GOAT CARCASESKIN ON

GOAT CARCASESKIN OFF

Points requiring specif ication:. Carcase can be prepared as agreed between the buyer

and seller skin on or skin off.. Variations to minimum trim standard definition (customer

agreed variation).

OPTION - CARCASE PIECES:. Carcase cut into more than 2 (two) pieces will be

described as: Carcase Pieces.. Carcase cut into 6 pleces are described as: Carcase

Pieces 6 way cut.. AII primal cuts must be retained with the possible

exception of the Tenderloin.

CARCASE PIECES or6 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 3'd generation food provider.

Please touch base with me now.

I 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 my

experience and company team.

Daniel Donatelli

Mb 089 909 3178 danieldonalelli@hotmail.com

/-/t/l

STANDARD CARCASE TRIMTTEQUIREMENTS

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

veftebrae.i Feet between the knee joint and hock joint.

t Tail at the junction between the sacral andcoccygeal vertebrae.Skirts removed (Thin/Thick).Kidney, kidney fat and fat from within the pelvic

channel fat.

aa

at

t Udder, testes, penis and external fat on the ventral

abdomen - precrural, udder and cod fats.<) Fat on the channel rim from the tuber ischii to the

sacro-coccygeal junction.l} Excess fat on the Topside rim up to 1cm from the

underlying muscle.i Xiphoid cartilage and intra-thoracic fat..r) Excess external brisket fat up to 1 cm from

underlying muscles.

l Tall is removed so that it is no longer than 5coccygeal verlebrae.

t Kidney, kidney knob and pelvic channel fat.l) Udder, or testes, penis and udder fat.

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

trim is limited to a hygiene trim and may include complete removal of the 1st cervical vertebrae. This process

must be controlled by the approved arrangement under the Australian Standards'

STANDARD TRIM REQUIREMENTS

Head removed between the skull and first cervical

vertebrae.Feet between the knee joint and hock joint.

Thick Skirt removed.

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AUS.MEAT LIMITEDPO Box 3403, Tingalpa DC, QLD 4173, AustraliaPhone: +61 7 3361 9200, Fax: +61 7 3361 9222www.ausmeat.com. au

MEAT & LIVESTOCK AUSTRALIALevel 1, 165 Walker Street, North Sydney NSW 2060, AustraliaPhone: +61 2 9463 9333, Fax: +61 2 9463 9393www.mla.com.au

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