Lamb Categories

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  • bone-in-carcase-45009

    Bone in Carcase 4500

    1. Trimmed to AUS-MEAT Std carcase
    2. Diaphragm retained or removed
    3. Tail removal point
    4. Inclusion of additional pieces to meet a minimum weight
    5. Prepared as 6 way cut (Leg, Loin, Shoulder)
  • six-way-cut4

    Bone in six way 4600

    1. Trimmed to AUS-MEAT Std carcase
    2. Diaphragm retained or removed
    3. Tail removal point
    4. Inclusion of additional pieces to meet a minimum weight
    5. Prepared as 6 way cut (Leg, Loin, Shoulder)
  • breast-flap-50104

    Breast Flap 5010

    1. Diaphragm retained.
    2. Breast and Flap retained in one piece
    3. Extendion of the dorsal cutting line
  • leg-chump-off-48201

    Leg chump off 4820

    1. Tail removal point
    2. Sacrum retained or removed
    3. Channel fat: retained, partial or complete removal
    4. Shank Tipped
    5. Leg tendon retained or removed
    6. Chump removal cutting line distance
  • leg-chump-off-shank-off-4830

    leg chump off shank off 4830

    1. Tail removal point
    2. Sacrum removed
    3. Specify: Chump cutting lines (cranial) to acetabulum
    4. Patella bone removed
    5. Specify surface fat trim level
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