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.
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 GroupGroup B: Heel muscle.Group C: […]
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.
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.
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 is prepared from Brisket by the removal of the Naval End and following the caudal edge of the specified rib.
Chuck Tender is a conical shape muscle lying lateral to the blade bone on the cranial side of the blade ridge and is removed from the Forequarter following the natural seam.
Oyster Blade is prepared from a Blade by the removal of the Bolar Blade along the natural seam from the M. infraspinatus.
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.
Chuck is prepared from a Forequarter by the removal of the Rib Set at the specified rib number. The Brisket is removed along the cropping line. The Shin, Blade, Chuck Tender is removed along with all bones cartilage, tendons, ligamentum nuchae and lymph nodes.