Meat

Prepared from a Carcase (item 4500) by the removal of all bones, cartilage, lymph nodes and all visible ligaments and […]

Hindshank is prepared from aHindquarter and consists of the tibia,tarsus and calcaneal tuber bones andtheir associated muscles.

Foreshank is prepared from a Forequarterand consists of the radius, ulna, carpusand distal portion of the humerus bonesand their associated

Neck is a bone-in cut composed by the cervical vertebrae and the muscles surrounding them. Point requiring specification: Number of

Breast & Flap is prepared from a Side by astraight cut starting at the junction of the1st rib and the

Includes the hole bone-in Rib Plate, Breast and Flank, separated from the back bone at a pre-established distance from the

Square Cut Shoulder is prepared from a Forequarter (item 4970) by removing the Neck between the 3rd and 4th cervical

Shoulder Oyster Cut is prepared from aForequarter (item 4970) and consists of thescapular, humerus and foreshank bonestogether with their associated

Prepared from a Side by a straight cut through the back bone and Rib Plate along the 5th intercostal space,

Rack (Frenched) is prepared from a Rack (item 4932). The feather bones and chine are removed. The ribs are cut