IMAGE 1- Short forequarter (breast on)
Cur from a neck string-on carcass. Prepared from a bone-in side by a cut at right angles to the line of the back between the 5th and 6th ribs. The neck and shank are left on.
Number of ribs to be left on forequarters if varying from above.
/ IMAGE 2- Boneless flatpack shoulder
Prepared from a bone-in forequarter by the removal of all bones. The resulting boneless cut may be rolled, tied, netted or inserted in a polythene casing.
Number of ribs on forequarter
Removal of neck, breast and shank.
Method of packing.
Diameter of roll if presented in that form.
/ IMAGE 3- Short forequarter (breast off)
Prepared from the breast-on short forequarter. The point end brisket is removed by a cut parallel to the line of the back, just clearing the elbow joint. The neck is removed between the 3rd and 4th cervical vertebrae.
/ IMAGE 4- Boneless rolled netted shoulder
Derived from a 5 rib forequarter by the removal of bones and paddywack.
Number of ribs required
Intercostals retained or removed.
Lymph nodes retained and removed.
Rolled and netted.
/ IMAGE 5- Neck fillet
The eye of meat from a 5 rib forequarter produced in conjunction with an oyster shoulder or a boneless shoulder.
/ IMAGE 6- Oyster cut shoulder
Prepared from a bone-in forequarter and includes the foreshank, arm bone and shoulder blade and the first underlying muscle attached to the shoulder blade. These parts are separated from the balance of the forequarter along the natural seam beneath the rib cage.
/ IMAGE 7- Banjo Cut / Shank removed