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 loin by a cut through the eye muscle between specified ribs.
Piece weight approximately:
1–2.5 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: Prepared from a rack by the removal of the cap. The surface fat and meat are trimmed to the rib surface approximately one to two inches from the rib ends. Exposed intercostals are frenched.
Specify:
Rib length
Frenching line
Piece weight approximately:
1–2 lbs.
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Description: Prepared from a rack (chine and feather bones removed) by the removal of cap, all fat, muscles and connective tissues over the eye muscle. Ribs are frenched to the eye muscle.
Specify:
Rib length
Piece weight approximately:
13-18 oz.
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Description: Prepared from a saddle by a cut through the eye muscle and vertebrae between the specified ribs.
Specify:
Tail length – 0” or 1”
Number of ribs required
Piece weight approximately:
3.2–5 lbs.
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Description: Prepared from short loin pair by splitting along the vertebrae and cutting into chops at desired thickness.
Piece weight approximately:
3–6 oz.
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Description: Prepared from a loin (item 4860) and consists of the eye muscle portion. The number of ribs will determine its length.
Specify:
Silverskin removed
Piece weight approximately:
8–12 oz.
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Description: Tenderloin—butt off is the (tail) muscle of the tenderloin attached to the short loin after the separation of the leg.
Specify:
Sidestrap retained or removed
Piece weight approximately:
2–6 oz.
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