Butt is prepared from a Hindquarter by a cut commencing at the subiliac lymph node passing just cranial of the hip joint to the ischiatic lymph node.

Short Loin is prepared from a Hindquarter by a straight cut at the junction of the lumbar and sacral vertebrae to a point cranial to the tuber coxae to the ventral portion of the Flank. The Thin Flank is removed at a point cranial to the tuber coxae and approximately 50mm to 75mm from eye muscle and running parallel to the body of the vertebrae to the specified rib.

Ribs Prepared is prepared from a Forequarter after the removal of the Brisket and Chuck Square Cut. Short Ribs portion is removed at a distance of 75mm from the M. longissimus dorsi at the loin end, parallel with the vertebrae column to the specified rib. The body of the vertebrae is removed exposing the lean meat but leaving the spinous processes attached.

Chuck Short Ribs is derived from a Chuck and compromises of the ribs, intercostal and the major portion of the M. serratus ventralis. The portion of the Short Ribs is determined by the required number of ribs as agreed between buyer and seller.

Brisket is prepared from a 13 rib Forequarter by a straight cut which commences at the junction of the 1st rib and 1st sternal segment to the reflection of the diaphragm at the 11th rib and continuing to the 13th rib.

Shin-Shank is prepared from either Forequarter/Hindquarter legs. The fore leg is removed by a cut following the Brisket removal line from the Forequarter through the M. triceps and M. biceps brachii and distal end to the humerus to include the radius/ulna and associated muscles. The Hindquarter leg is removed by a cut through the stifle joint removing the tibia/tarsal bones including the surrounding flexor/extensor muscle groups.

Shin-Shank is prepared from either Forequarter/Hindquarter legs. The fore leg is removed by a cut following the Brisket removal line from the Forequarter through the M. triceps and M. biceps brachii and distal end to the humerus to include the radius/ulna and associated muscles. The Hindquarter leg is removed by a cut through the stifle joint removing the tibia/tarsal bones including the surrounding flexor/extensor muscle groups.

Short Ribs are prepared from a Forequarter after the removal of the Brisket / Ribs Prepared / Chuck Square Cut. The cutting line is approximately 75mm from the eye of meat and parallel to the vertebral column. The M. cutaneus trunci is removed.

Spare Ribs are prepared from a Forequarter and consist of rib bones and intercostal muscles. Spare Ribs can be derived from any portion of the rib cage.

Topside Cap Off is prepared from the Topside by the removal of the M. gracilis muscle along the natural seam. Fat deposits are removed.

Silverside is situated lateral / caudal to the femur bone and attached to the os coxae and is removed by following the natural seam between the Thick Flank and Topside. The leg end of the primal is cut straight at the junction of the archilles tendon and heel muscle. The attached cartilage / gristle from the aitch bone is removed.

Outside is prepared from the Silverside by the removal of the heel muscle. The popliteal lymph node, surrounding fat and connective tissue are removed.

The Eye Round is prepared from the Outside by following the natural seam between the Outside Flat and the Eye Round separating the two muscles.

Outside Flat is prepared from an Outside by the removal of the Outside Flat along the natural seam between the Eye Round and the Outside Flat.

Knuckle is prepared from a Thick Flank by removing the cap muscle and associated fat and subiliac lymph node.

Sirloin Butt is prepared from a Hindquarter by a cut commencing at the subiliac lymph node to a point cranial to the acetabulum to the ischiatic lymph node and the ventral portion of the Flank. The Loin is separated from the Hindquarter by a cut at the lumbosacral junction in a straight line cranial to the tuber coxae to the ventral portio of the Flank. The ventral portion of the tail is removed by a cut medial to and removing the subiliac lymph node.

Rump is prepared from a Sirloin Butt by the removal of the abdominal muscles from the tail leaving the M. tensor faciae latae in situ.

D-Rump is prepared from a Rump by the removal of the tail by a cut following the natural seam between the M. tensor fasciae latae and the M. gluteus medius removing all of the tail from the lateral surface.

Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank. The Flank is removed at a specified distance from the eye muscle at both cranial and caudal ends.

Tenderloin is prepared from the Hindquarter and is removed in one piece from the ventral surface of the lumbar surface of the lumbar vertebrae and the lateral surface of the ilium. The side strap muscle remains attached.

Thick Skirt is the lumbar portion of the diaphragm. All connective tissue, membrane and fat are removed.

Thin Skirt is the costal muscle portion of the diaphragm. All white tendinous tissue not covering lean red muscle is removed.

Thin Flank is prepared from a Hindquarter by a cut commencing at the superficial inguinal lymph node, bisecting the M. rectus abdominis and following the contour of the hip, and continuing to the specified rib and following the contour of the rib to the ventral edge. The connective tissue on the ventral edge is removed.

Inside Skirt is located on the inside of the abdominal wall of the Hindquarter and extends to the Naval End portion of the Brisket. The peritoneum and fat flakes are removed.

Flap Meat is prepared from the Internal Flank Plate. The thin tapered ends of the muscle are trimmed.

Flank Steak is prepared from a Thin Flank and is the flat lean fleshy portion of the M. rectus abdominis, and further prepared by stripping the serous membrane and connective tissue from the muscle.

The boneless Spencer Roll is prepared from a Ribset. The Rib Ends are removed at a specified distance from the eye muscle. Intercostal muscles are removed.

Cube Roll is prepared from a Forequarter and consists of the M. longissimus dorsi and associated muscles underlying the dorsal aspect of the ribs.

Chuck and Blade is prepared from a Forequarter by the removal of the caudal portion of ribs and following the specified rib. The Brisket is removed along the cropping line. The Shin is removed along with all bones cartilage, tendons, ligamentum nuchae and lymph nodes.

Chuck is prepared from a Forequarter by the removal of the Rib Set at the specified rib number. The Shin, Blade, Chuck Tender is removed along with all bones cartilage, tendons, ligamentum nuchae and lymph nodes.

Chuck roll is prepared from a Chuck (item 2260) by the removal of the neck between the 5th and 6th cervical vertebra parallel to the caudal cutting line. The ventral cutting line is approximately 75mm from the eye muscle (M. longissimus dorsi) and parallel to the vertebral column to the 1st rib. The M trapezius and the M. rhomboideus are removed and the undercut (M. subscapularis) remains firmly attached.

Blade is prepared from a Forequarter by following the natural seam between the ribs and the scapular and overlying muscle and the underlying muscle. The Blade lies caudal to the humerus and below the spine of the scapula and comprises of a large portion of the triceps group of muscles.

Oyster Blade is prepared from a Blade by the removal of the Bolar Blade along the natural seam from the M. infraspinatus.

Chuck tender is a conical shape muscle lying lateral to the blade bone on the cranial of the blade ridge and is removed from the Forequarter following the natural seam.

Brisket Point End is prepared from Brisket by the removal of the Naval End and following the caudal edge of the specified rib.

Brisket Naval End is prepared from a Brisket by the removal of the Point End and following the caudal edge of the specific rib.

Brisket Point End Deckle Off is prepared from a Brisket by the removal of the Naval End portion following the caudal edge of the specified rib. The Deckle is removed from the Point End along the natural seam together with associated fat and intercostals. The fatty tissue located between the pectoral muscles id completely removed.

Shin/Shank is prepared from the muscles of the fore and hind legs, namely the extensor and the flexor group of muscles. In addition, the Shin/Shank pack can include the Heel Muscle.

Shin – Special Trim is derived from Shin/Shank and is prepared into individual muscles or specified muscle groups.
The maximum tendon length on all muscles is 15mm which may be measured from either end of the muscle. Muscle grouping is identified in the following manner:

Group A: Hindquarter Extensor Group
Group B: Heel muscle.Group C: Conical Muscle.
Group D: Hindquarter Flexor Group.
Group E: Forequarter Extensor Group.
Group F: Forequarter Flexor Group.

Intercostal muscles are derived from and in between the ribs of the Hindquarter and Forequarter. Specific primals can also be used to prepare Intercostals. Where a complete of the intercostal muscle is packed, the specification must describe the method of identifying that portion as being incomplete i.e. portion, pieces, small etc.