BEEF CUTS / Co-Products

  • Country Origin: New Zealand
IMAGE 1- Tongue - short cut The root, trachea, most salivary glands and the excess fat are removed, but hyoid bone, submaxillary glands, remain. The sublingual gland is retained. / IMAGE 2- Tongue - Swiss cut The portion of the tongue remaining after the removal of the hyoid bone, a severe fat trim, and removal of excess muscle from underneath the tongue. / IMAGE 3- Tongue roots Tongue roots derives from a tongue - long cut, and is the soft tissue surrounding the throat organs. Additional specifications: Tongue root fillets retained or removed. / IMAGE 4- Tongue root fillets Tongue root fillets are derived from the tongue root by removing the muscles each side of the root. Additional specifications: All connective tissue and fat removed. / IMAGE 5- Tongue root trim The material removed from the tongue root, excluding the hyoid bone. / IMAGE 6- Sweetbread The thymus glands removed from the neck and heart regions. All fat removed. / IMAGE 7- Heart: cap-on Complete heart. / IMAGE 8- Heart: cap-off Cap and os-cordis removed. / IMAGE 9- Liver The complete liver with portal lymph glands retained, gall bladder and all fat removed. / IMAGE 10- Kidneys The whole kidney. Blood vessels, ureter, capsule and fat removed. / IMAGE 11- Thick skirt This is the thickest part of the diaphragm, next to the spinal column. All fat and connective tissue is generally removed. / IMAGE 12- Thin skirt The thin portion of the diaphragm. All white tendinous tissue not covering red muscle is removed, as is the pleural membrane covering. / IMAGE 13- Diaphragm membrane The white tendinous outer tissue of the thin skirt. / IMAGE 14- Tail The last two or three tail segments are usually removed. / IMAGE 15- Green tripe, honeycomb and rumen The complete paunch: 1 honeycomb or reticulum 2 rumen Opened and rinsed clean. Additional specifications: Retention or removal of reticulum and degree of fat trim. / IMAGE 16- Tripe Mountain Chain Also known as muscular pillars or Roman pillars. Removed from rumen in one piece - heavily trimmed back to the thick pillar. Fat removed. / IMAGE 17- Tripe The rumen with out the honeycomb or reticulum. Opened and rinsed clean, then cooked. Additional specifications: Degree of fat trim. Degree of cooking - (a) raw scalded, (b) cooked or (c) cooked and bleached. / IMAGE 18- Spleen Prepared by the removal of the splenic blood vessels. / IMAGE 19- Headmeat Pieces trimmed from the head after cheeks and papillae removed. / IMAGE 20- Cheek: papillae-on The whole of the muscle, together with the mouth lining, covering upper and lower jaw. All glands retained. / IMAGE 21- Cheek: papillae-off Square cut and trimmed, with papillae, glands and tip removed. / IMAGE 22- Lips: cheeks removed Consists of the papillae glans and tip. / IMAGE 23- Muzzles/snouts / IMAGE 24- Lungs The lungs are prepared by the removal of the trachea. / IMAGE 25- Aorta / IMAGE 26- Trachea The 'windpipe' between the lungs and the tongue root. / IMAGE 27- Weasand Whole weasand, skinned of white tissue, split open and cleaned of all extraneous matter. / IMAGE 28- Testicles / IMAGE 29- Pizzles