australian meat
FOODSERVICE
professionals
<< Back to Cut Chart
Goatmeat Cuts
Leg
Tenderloin
Backstrap
Loin
Breast and Flap
Forequarter
Neck
Forequarter
4972 AUS
Prepared from a side with a cut along the contour of the specified rib to the ventral edge and a cut separating the forequarter and hindquarter.
View Details
Square Cut Shoulder
4990 AUS
Prepared from a forequarter by removing the neck, breast, and foreshank.
View Details
ABOUT US
PROTEINS
Australian Lamb
Australian Beef
Australian Goatmeat
CULINARY CENTER
RESOURCES
MEDIA CENTER
Trade Shows & Events
U.S. Team Bios
Video Library
Aussie Meat Trends