Shin

December 20, 2010 No comments yet
Prepared from the muscles of the forelegnamely the extensor and flexor group.
lamb-shin-for-export

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Shank

December 20, 2010 No comments yet
Prepared from the muscles of the hind-legnamely the extensor and flexor group
lamb-shank-for-export

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Eye of Forequarter

December 20, 2010 No comments yet

Eye of Forequarter is the longissimus dorsi muscle portion lying along the spinous and transverse processes from the 5 th dorsal vertebra up to and including the cervical region.

Points requiring specification:

  • Cut length relative to the backbone.
  • Connective tissue removed.

lamb-eye-of-forequarter-for-export

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Backstrap

December 20, 2010 No comments yet

Prepared from a Side and consists of the eye muscle lying along the spinous and transverse processes of the dorsal and lumbar vertebrae.

Points requiring specification:

  • Cut length relative to the backbone.
  • Connective tissue removed.

lamb-backstrap-for-export

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Tenderloin

December 20, 2010 No comments yet

Tenderloin is prepared from the Side by removing the lumbar muscles Psoas Major and Minor in one piece from the ventral surface of the lumbar vertebrae and lateral surface of the ilium, Cuadratus lumborum and illiacus lateralis.

Points requiring specification:

  • Sidestrap removed.(Psoas minor).
  • Connective tissue removed.(Red cut).

lamb-tenderloin-for-export

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Leg – Chump and Shank off

December 20, 2010 No comments yet

Boneless Leg, Chump and Shank Off is prepared from a Boneless Leg, Chump On and Shank Off (item 5061) by removing the Chump.

Points requiring specification:

  • Weight range.
  • Fat score.

lamb-leg-chump-and-shank-off-for-export

Leg Cuts

December 20, 2010 No comments yet

Leg Cuts are prepared from a boneless Leg and separated into four individual primals along the natural seams and trimmed to the specified item number:

  • 5071 – Outside.
  • 5072 – Knuckle.
  • 5073 – Inside.
  • 5074 – Rump.

lamb-leg-cuts-for-export

5071 Nalga de Afuera.
5071 Outside.
Bola de Lomo. 5072
Kunckle. 5072

lamb-leg-cuts-option-2-for-export

5073 Nalga de Adentro.
5073 Inside.
Cuadril con Tapa. 5074
Rump. 5074

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Leg – Chump on and Shank off

December 20, 2010 No comments yet

Boneless Leg, Chump On and Shank Off is prepared from a Bone-in Leg, Chump On and Shank Off (item 4802) by the removal of bones, cartilage, tendons, ligaments and lymph nodes.

Points requiring specification:

  • Weight range.
  • Fat score.

lamb-leg-chump-on-and-shank-off-for-export

Option:
  • 5060 – Shank on.

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Square Cut Shoulder

December 20, 2010 No comments yet

Boneless Square Cut Shoulder isprepared from a Bone-In Square CutShoulder (item 4990) by theremoval of bones, cartilages, lymphglands and visible sinews andligaments.

lamb-square-cut-shoulder-for-export

Option:

  • 5050 a – Rolled and netted.

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Forequarter

December 20, 2010 No comments yet

Prepared from a Bone-In Forequarter (item 4970) by the removal of bones, cartilages, lymph nodes and visible
ligaments and sinews.

Points requiring specification:

  • Caudal limit of the Forequarter.
  • Intercostals removed.
  • Diaphragm removed.
  • Fat score.

lamb-forequarter-for-export

Option:
  • 5047 a – Rolled and netted.

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