Heel Muscle

December 9, 2010 No comments yet
The Heel Muscle is located in the leg region and consists of the M. gastrocnemius and the M. flexor superficialis.
Points requiring specification:
  • Connective tissue removed.
  • Tendon trim.

meat-heel-muscle-for-export

Shin / Shank

December 9, 2010 No comments yet

SHIN

Shin is located in the forearm, based on the humerus, ulna and radius, and carpus. Main muscles are the M. biceps brachii, M. coracobrachialis and carpal flexors and extensors.

SHANK

Shank is located in the leg region, basedon the distal end of the Femur, Tibia,calcaneal tuber and Tarsus.Main muscles are the flexor and extensormuscles of the hind leg and foot.

Points requiring specification:
  • Fat trim.
  • Connective tissue removed.
  • Sinew and tendon trim.

meat-shin-shank-for-export

Options:

2361 – Shin
2362 – Shank

Brisket

December 9, 2010 No comments yet

Brisket is located in the sternal region based on the sternum and corresponding costal cartilages. The main muscles are the M.M. pectorali superficialis and profundis.

Points requiring specification:

  • Fat trim.
  • Connective tissue removed.

meat-brisket-for-export

USA NAMP 120 2323

Options:
2327 - Brisket Point End Plate - Brisket composed only by M. pectoralis superficialis.
2330 - Brisket Point End.
2350 - Brisket Point End Deckle Off.
meat-brisket-option-for-export

Chuck Tender

December 9, 2010 No comments yet

Chuck Tender is a conical shaped muscle (M. supraspinatus) lying lateral to the blade bone on the cranial side
of the blade ridge.

Points requiring specification:

  • Fat trim.
  • Connective tissue removed.

meat-chuck-tender-for-export

USA NAMP 116 B 2310

Blade Oyster (Oyster Blade)

December 9, 2010 No comments yet

Blade Oyster is located on the blade bone and it´s complementary cartilage below the blade ridge and composed
by the M. infraspinatus.

Points requiring specification:

  • Fat trim.
  • Periostium removed.

meat-blade-oyster-for-export

2303 USA NAMP 114 D

Blade Bolar (Heart of Clod)

December 9, 2010 No comments yet
The Blade Bolar includes a large portion of the triceps group of muscles.
meat-blade-bolar-for-export

Shoulder Clod

December 9, 2010 No comments yet

Located in the arm (brachial) region, based on the humerus, scapula, ulna and radius. Main muscles planes: M. triceps brachii, M. tensor antebrachii, M. anconaeus and M. cutaneus trunci.

Points requiring specification:

  • Fat trim.
  • M. cutaneus removed.

meat-shoulder-clod-for-export

USA NAMP 114 2301

Neck

December 9, 2010 No comments yet

Located in the cervical region based on the cervical hemi-vertebrae except the Atlas. It is composed by all the
muscles from the neck.

Points requiring specification:

  • Fat trim.
  • Trim standard.

meat-neck-for-export

Chuck Roll

December 9, 2010 No comments yet

Chuck Roll is located in the dorsal region. Based on the four first dorsal hemi-vertebrae and their corresponding rib ends. Main muscles planes: M. trapezius thoracis, M. rhomboides, M. splenius, M. longissimus dorsi, M. illiocostalis,
M. multifidus dorsi.

Points requiring specification:

  • Rib number and location.
  • Ventral limit.
  • Ligamentum-nuchae retained.
  • Fat trim.

meat-chuck-roll-for-export

Chuck Cover

December 9, 2010 No comments yet

Chuck Cover is a cut located in the scapular region. Based on the inner side of the scapula and it´s complementary cartilage. Main muscle: M. subscapularis.

Points requiring specification:

  • Fat trim.
  • Muscle trim.

meat-chuck-cover-for-export

2270 USA NAMP 116