By United Nations
The book deals for the 1st time across the world agreed requirements written in a constant, specific and exact demeanour utilizing anatomical names to spot slicing traces. finished colour photos and diagrams are incorporated to facilitate functional software of the traditional. the traditional additionally defines a product code permitting all proper details to be mixed in a 20-digit string. The standardization of the buying and selling language is the root which permits the beef to undertake smooth info move tools and streamline the stream of knowledge and product in the course of the offer chain.
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Additional info for UNECE Standard: Ovine Meat - Carcases and Cuts
Flap retained or removed. • Surface fat trim level. LEG - CHUMP OFF - SHANK ON - AITCH BONE REMOVED 4805 Leg - Chump Off - Shank On - Aitch Bone Removed is prepared from a Leg - Chump On - Aitch Bone Removed (item 4801) by the removal of the Chump by a cut at right angles across the Leg at a specified measured distance from the acetabulum. To be specified: • Shank tipped. • Leg tendon retained or removed. • Specify: Chump removal distance from hip joint (acetabulum). • Surface fat trim level.
The ribs are trimmed (frenched) to expose the ribs to the specified length. To be specified: • Number of ribs required. • Specify: Breast removal line & distance from eye muscle. • Feather / chine bones retained or removed. • Length of exposed rib. RACK – SADDLE 4928 Rack Saddle is prepared from a Saddle (item 4910) by a cut along the contour of the specified rib parallel to the loin end and rack end cutting line and by a cut at right angle through the thoracic vertebrae severing the backbone. The ribs on both sides of the Saddle Rack are cut parallel at a specified distance from the eye muscle at the (caudal) end.
LEG - CHUMP ON - SHANK ON - AITCH BONE REMOVED 4801 Leg - Chump On - Shank On - Aitch Bone Removed is prepared from a Leg - Chump On (item 4800) by the removal of the aitch bone. The lymph node gland (Subiliac) and gland fats situated on the Flap are removed. To be specified: • Flap retained or removed. • Shank tipped. • Leg tendon retained or removed. • Butt Tenderloin retained or removed. • Surface fat trim level. LEG - CHUMP ON - SHANK OFF - AITCH BONE REMOVED 4802 Leg - Chump on - Shank Off - Aitch Bone Removed is prepared from a Leg - Chump On - Shank On - Aitch Bone Removed (item 4801), by the removal of the Shank (tibia) at the stifle joint, and by a straight cut parallel through the heel muscles of the Silverside.