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: Aitch Bone Removed. Tipped and Flank Removed. Prepared from a bone-in, chump-on leg by removal of the aitch bone. The flank and surrounding fat are removed, shank tipped.
Specify:
Aitch bone removed
Piece weight approximately:
4–9 lbs.
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: Aitch Bone Removed. Prepared from a bone-in, chump-on leg by the removal of the chump.
Specify:
Aitch bone removed
Piece weight approximately:
4–8 lbs.
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Description: Prepared from a boneless leg, chump-on by the removal of bones, cartilage, tendons and lymph nodes.
Specify:
Rolled and netted
Shank retained or removed
Piece weight approximately:
4–6 lbs.
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Description: Prepared from a boneless leg, chump-on, by the removal of netting, opening leg and cutting through seams and muscle to create consistent thickness.
Specify:
Shank retained or removed
Piece weight approximately:
4–6 lbs.
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Description: Prepared from a boneless leg, chump-on by removal along the natural seams and denuding.
Piece weight approximately:
8–10 oz.
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Description: Prepared from a boneless leg and seamed into four individual primals and trimmed to the specified item number: e.g., silverside (item 5075), knuckle (item 5072), topside (item 5077), and rump (item 5074).
Points requiring specification:
Variation of primal composition
Trim to silverskin
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Description: Prepared from a hindquarter consisting of the tibia, tarsus and calcaneal tuber bones and associated muscles. The hindshank is removed from the hindquarter by a cut through the stifle joint separating the tibia and the femur.
Piece weight approximately:
1–1.5 lbs.
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