When ordering from a supplier, you will need to provide the cut name and AUS-MEAT number, plus your choices of chilled/frozen, weight range and packaging.
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Description: Prepared from a forequarter and is removed by following the breast and flap cutting line.
Piece weight approximately:
10-22 oz.
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Description: Prepared from a forequarter by removing the neck, breast and foreshank.
Specify:
Rib number required
Piece weight approximately:
4.5–7 lbs.
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Description: Prepared from a square-cut shoulder by the removal of the blade, leaving the underlying muscles attached. The ventral cutting line is determined by a measurement from the tip of the eye muscle at the caudal end.
Specify:
Rib number required
Flap removal line & distance from eye
Frenched
Piece weight approximately:
8–14 oz.
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Description: Prepared from bone-in, square-cut shoulder. Arm chops are prepared from the arm portion of the shoulder and contain a cross section of the humerus bone. Any rib bone or intercostal meat should be removed.
Piece weight approximately:
4–8 oz.
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Description: Prepared from bone-in, square-cut shoulder following the removal of arm chops. Blade chops are to be prepared from the blade portion of the shoulder. These chops shall contain a portion of the blade bone.
Piece weight approximately:
4–8 oz.
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Description: Prepared from a bone-in, square-cut shoulder by the removal of bones, cartilage, sinew, ligamentum nuchae and lymph nodes. The boneless, square-cut shoulder is then rolled and netted.
Piece weight approximately:
3.5–5 lbs.
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