Mutton Categories

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  • bone-in-carcase-4500

    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)
  • rack-4932

    Rack 4932

    1. Rib number required
    2. Distance from eye muscle (Breast removal)
    3. Scapular cartilage retained or removed
    4. Diaphragm retained or removed
    5. Feather and Chine bones retained or removed
    6. Specify surface fat trim level
  • leg-chump-off-4820

    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-on-5060

    LEG CHUMP ON 5060

    1. Flank retained or removed
    2. Lymph nodes retained or removed
    3. Cod or udder fat retained or removed
    4. Seam boned or Tunnel boned
    5. Rolled and strung
    6. Rolled and netted
  • loin-4860

    Loin 4860

    1. Rib number required
    2. Diaphragm removed
    3. Distance from eye muscle
    4. Specify surface fat trim level
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