Meat

Rack is prepared from a Side by a straight cut through the back bone between the specified ribs separating the […]

Rack Saddle is prepared from a Carcase by a straight cut through the back bone between the 5th and 6th

A Short Loin Pair is prepared from a Carcase by a straight cut along both sides of the 6 lumbar

Short Loin is prepared from a Loin by cutting through the M. longissimus dorsi (eye muscle) between the two last

Prepared from a Side by separating the dorso- lumbar region (last eight dorsal and six lumbar vertebrae), keeping the Rib

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

Loins – Chump On is prepared from a Side by removing the Five Rib Forequarter, the Leg and the sacral

Prepared from a Leg – Chump on and Shank off (item 4802) by removing the Chump through a cut starting

Prepared from the Leg – Chump on – Shank on (item 4801) by the removal of the bone-in Hindshank at

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