Meat Uruguay - Natural, Quality & Certified Food for Export.

RACK

Rack is prepared from a Side by a straight cut through the back bone between the specified ribs separating the Forequarter (4th to 7th ribs); the caudal cutting line is through the back bone at the specified ribs (10th to 13th) or caudal to the edge of the 13th rib.

Points requiring specification:

• Number of ribs.
• Cut distance from the eye muscle.

Rack Saddle

Rack Saddle is prepared from a Carcase by a straight cut through the back bone between the 5th and 6th ribs and by another cut inmediatly behind the last ribs leaving an 8 rib Rack Saddle. The Ribs are cut at a specified distance parallel to the back bone.

Point requiring specification:

• Cut distance from the eye muscle.

Short Loin Pair (Short Loin Saddle)

A Short Loin Pair is prepared from a Carcase by a straight cut along both sides of the 6 lumbar vertebrae from the lumbo-sacral to the dorso-lumbar joints. The Flank is removed at a pre-established distance from the ventral edge of the eye muscle.

Point requiring specification:

• Cut distance from the eye muscle.

Short Loin

Short Loin is prepared from a Loin by cutting through the M. longissimus dorsi (eye muscle) between the two last dorsal vertebrae and the specified ribs, at a preestablished distance from the rib eye.

Points requiring specification:

• Dorsal region removed.
• Cut distance from the eye muscle.

Loin – Rib Plate and Flank On

Prepared from a Side by separating the dorso- lumbar region (last eight dorsal and six lumbar vertebrae), keeping the Rib Plate and abdominal wall (Flank) attached.

Points requiring specification:

• Number of ribs.
• Kidney retained.
• Diaphragm removed.
• Fat cover.

Pistola – Eight Ribs

Prepared from a Carcase by removing the 5 rib Forequarter including Ribs and Flanks, cut at a pre-established distance from the eye muscle.

Points requiring specification:

• Number of ribs.
• Cut distance from the eye muscle.
• Fat cover.

Loin – Chump on (8 Ribs)

Loins – Chump On is prepared from a Side by removing the Five Rib Forequarter, the Leg and the sacral vertebrae. Ribs and Flank are removed at a specified distance from the ventral edge of the eye muscle.

Points requiring specification:

• Number of ribs.
• Cut distance from the eye muscle.
• Fat cover.

4806 Leg – Chump and Shank off

Prepared from a Leg – Chump on and Shank off (item 4802) by removing the Chump through a cut starting at the last sacral vertebra and tangent to the Femur head.

Points requiring specification:

• Weight range.
• Fat cover.

Leg – Chump on and Shank off

Prepared from the Leg – Chump on – Shank on (item 4801) by the removal of the bone-in Hindshank at the stifle joint. Aitch bone is also removed.

Points requiring specification:

• Weight range.
• Fat cover.

Leg – Chump and Shank on

Prepared from a Side by a straight cut at the lumbo-sacral joint down to the illium.  Aitch bone is removed.

Points requiring specification:

Options:

• 4800 – Aitch bone retained.
• 4801 a – Chops (specify width).