Mutton Categories

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  • leg-chump-on-shank-off-4810

    Leg chump on shank off 4810

    1. Flank: Retained or removed
    2. Subiliac (flank) lymph node: retained or removed.
    3. Tail: removal point.
    4. Channel fat: retained, partial or complete removal.
    5. Butt tenderloin removed.
    6. Sacrum: retained or removed
  • leg-set-5065

    Leg Set 5065

    1. Primals to be included - combinations to be specified
    2. Primal preparation requirements
  • loin-4860

    Loin 4860

    1. Rib number required
    2. Diaphragm removed
    3. Distance from eye muscle
    4. Specify surface fat trim level
  • 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
  • rack-frenched-4938

    Rack Frenched 4938

    1. Number of ribs 6, 7, 8, 9
    2. Length of ribs (ventral cutting line)
    3. Frenching length 4. Diaphragm retained or removed
    5. External fat depth
    6. Paddy wack retained or removed
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