Spare Rib

Spare Ribs are prepared from a Side by a cut at a specified width measured ventral from the eye of the meat and cut parallel to the back bone. The Breast and Flap is removed along the cutting line. Spare Ribs consist of rib bones and intercostal muscles and overlaying fat and muscle.

1 Rib, Saddle pair

Short loin is prepared from a Loin by the removal of specified ribs parallel to the Forequarter cutting line. To remove the ribs a cut is made along the contour of the specified rib and severing the dorsal edge of the thoracic vertebrae.

Tenderloin

Tenderloin (Fillet) is prepared from the Side by removing the muscles in one piece from the ventral surface of the lumbar vertebrae and lateral surface of the ilium.

Eye of Shortloin

The Eye of Shortloin is a portion of the Backstrap and compromises the portion commencing at the 10th thoracic vertebra to the junction of lumbosacral vertebrae. Silver skin is removed.

Eye of Shortloin, Cap on

The Eye of Short Loin is a portion of the Backstrap and comprises of the portion commencing at the 10th thoracic vertebrae. Cap remains on.

Long Loin

Long loin is prepared from a side and is removed by a cut through the 6th lumbar vertebra to the tip of the ilium continuing to the ventral portion of the flank. Another cut is made removing the Forequarter between the specified ribs and severing the dorsal edge of the thoracic vertebrae and to the ventral portion of the breast.