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.
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.
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
/ 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
Opened and rinsed clean.
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.
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