Meat Purchasing Guide Eighth Edition March 2019

Now contains over , veal, 700 beef , mutton lamb and pork cuts

Meat purchasing guide Eighth edition March 2019

1 Contents How to use this guide

3 Quality and consistency for Link to the Cutting the meat industry Specifications on our website 4 Beef & Lamb: Higher standards, better returns Please quote this code and product name when you place your order 5 Red Tractor farm assurance or search online pigs scheme Beef 6 Beef carcase classification Each section is 7 Beef index colour-coded for 9 Beef cuts easy use Veal 50 Veal index 51 Veal cuts Product description and useful hints Lamb 66 Lamb carcase classification 67 Lamb index 68 Lamb cuts Mutton 92 Mutton index 92 Mutton cuts Pork 96 Pig carcase classification 97 Pork index Cutting specifications 99 Pork cuts Our website contains our entire range The information in this booklet was compiled by Dick van Leeuwen. of step-by-step cutting specifications that your supplier can use. Visit ahdb.org.uk/mpg

2 Quality and consistency for the meat industry Meeting the demands of the meat buyer

Dick van Leeuwen

Lifestyle changes and the increasing Born in Holland, Dick van Leeuwen did his training at the widely acclaimed demand from the discerning consumer Utrecht School of butchery and he is now acknowledged as a leading have led to tremendous changes and authority in butchery skills and meat processing. pressures on the red meat industry in Dick has worked in retail outlets, processing plants and at the Meat and terms of product integrity and Livestock Commission, where he developed many new products and consistency. cutting techniques and, for the last 15 years, for AHDB Beef & Lamb, This, coupled with more and more meat primarily with abattoirs, processors and specialist butchers. products and specifications being readily He has produced various meat-cutting publications to assist available in the retail and catering butchers and caterers to improve quality and consistency, marketplace, has resulted in varying by using the latest seam-butchery techniques. degrees of product inconsistency and standards. The variations inherent in In 2007, Dick launched the Cutting Specification meat carcases and processing methods Manual and Meat Purchasing Guide, which have been have also contributed to these widely embraced throughout the industry and are now inconsistencies. recognised as the encyclopedias for meat cuts. With this in mind, AHDB has developed Recently recognised by world-renowned meat a completely new specification and scientist, Dr Chris Calkins, as “the finest meat coding for beef, veal, lamb, mutton publication I have ever seen”, Dick continues to and pork products. develop new products to add to these publications. The specifications in the guide are Dick’s most recent initiative was to develop the clear and concise. They include codes free-to-use Meat Education Programme, which has for each product and a step-by-step already been incorporated into many of the large guide on the processing procedures processing plants’ internal training programmes. and techniques.

For more information about the Meat Education Programme, visit ahdb.org.uk/mep

3 Higher standards, better returns

The Quality Standard Mark Scheme was launched in October 2004 to enhance market conditions. The scheme has now strengthened its specifications for beef, veal and lamb to improve efficiency, add value in the supply chain and guarantee enhanced eating quality. The scheme provides consumers with assured beef, veal and lamb from the farm to point of purchase, providing provenance and integrity throughout the supply chain. The standards and specifications cover farm assurance and quality assurance throughout the supply chain, including animal age, carcase specifications, maturation, eating quality and care for the environment.

4 Specifications for Quality Standard Mark beef • Females under the age of 36 months are acceptable. They must not Red Tractor have been used for breeding or be in-calf – they must not be pregnant • Steers under the age of 36 months are acceptable • Carcases must have a fat class of between 2–4H and have a Farm Assurance conformation of E–O+ • For qualifying livestock 30 months or under: Maturation of 7 days is required on primals used for frying, roasting and grilling (from slaughter to the final consumer) Pigs Scheme • For qualifying livestock aged between 30–36 months: Maturation of 14 days is required on primals used for frying, roasting and grilling The Red Tractor Farm Assurance Pigs Scheme sets out (from slaughter to the final consumer). Alternatively, one of the to maintain, develop and promote Assurance standards post-slaughter processes to enhance tenderness, as outlined in for the benefit of its members within the pig meat industry. ‘AHDB Beef & Lamb Guidance to Meat Quality’, can be used, The aim is to provide consumers and retailers with i.e. hip bone suspension or electrical stimulation, plus the standard confidence about product quality attributes including 7-day maturation, as outlined for cattle under 30 months food safety, animal welfare and environmental protection. • Bulls must be no older than 16 months at slaughter. Primals used for Assurance schemes such as The Red Tractor and Freedom Foods are widely frying, roasting and grilling must be subject to a minimum 14 days used in the pig sector as a means of independently assuring animal welfare maturation (from slaughter to the final consumer) standards, as well as food safety, hygiene and environmental impact along the • Meat from young cattle is subject to specific labelling requirements, supply chain. based on age at slaughter. Meat from such animals must be labelled as either veal or beef, depending on age. Therefore, the Quality Standard Mark veal logo will apply to meat from animals under 8 months of age

Specifications for Quality Standard Mark lamb • Females must have no permanent incisors and neither have been used for breeding nor pregnant, i.e. nulliparous, and not pregnant • Castrated and entire males must have no permanent incisors • Carcases must have a fat class of between 2–3H and have a conformation of between E–O. An equivalent to classification is acceptable for plants not grading lamb • Carcases of any acceptable animal slaughtered during the period from 1 January through to 30 April of any year, and born before 1 October of the previous year must be subjected to a minimum of 7 days maturation (and ideally 10 days) from slaughter to the final consumer. Alternatively, one of the post-slaughter processes to enhance tenderness, as outlined in ‘AHDB Beef & Lamb Guidance to Meat Quality,’ can be used, i.e. Aitch bone suspension or electrical stimulation

5 Beef Carcase classification Carcase assessment addresses conformation and fat. Fat cover is scored on a 1–5 scale. Conformation is assessed from E to P. Combining scores for conformation and fat determines the markets most suited to cattle.

LEG

FAT CLASS Increasing fatness Fat is determined by visual assessment of external fat cover. There are five main classes. TOPSIDE SILVERSIDE Classes 4 and 5 are subdivided into L (leaner) and H (fatter)

FLANK THICK

RUMP

HINDQUARTER SIRLOIN

FLANK

THIN FORE RIB RIB BRISKET Improving conformation Improving

CHUCK LMC / AND FEATHER BLADE

CLOD NECK

SHIN CONFORMATION CLASS CONFORMATION a visual appraisal of shape, taking by is determined Conformation carcase profile and fullness of legs. No adjustment account into shape. overall is made for the influence of fat on

6 Beef index

Primals Hindquarter Heel Muscle...... 13 Baby LMC (Triceps brachaii caput laterale)...... 20 Silverside Joint (with added fat)...... 24 Topside...... 9 Heel Muscles for Pavé (Gastrocnemius)...... 13 Baby LMC – fully trimmed...... 20 Aitch Bone Joint...... 24 Topside (without gracilis)...... 9 Pencil Muscle...... 13 Clod Flat Muscle (Brachialis)...... 20 Thick Flank Joints...... 24 Topside Fully Trimmed (without gracilis)...... 9 Hind Shin...... 14 Shoulder Brisket Muscle (Latissimus dorsi)...... 20 Thick Flank Joints (with added fat)...... 25 Main Topside Muscle (semimembranosus)...... 9 Prime Hind Shin Muscle...... 14 Clod Shin Muscle (Biceps brachaii)...... 20 LMC Roast (without fat)...... 25 Tender Top Muscle (adductor)...... 9 Thin Flank (bone-in)...... 14 Underblade Muscle...... 20 LMC Roast (with added fat)...... 25 Gracilis and associated muscles – Topside...... 9 Thin Flank (boneless)...... 14 Underblade Muscle – fully trimmed...... 20 Fore Rib – bone-in...... 25 Gracilis Muscle - Topside...... 9 Thin Flank 70% VL...... 14 Underblade Fillet...... 20 Fore Rib – bone-in partly chined...... 25 Gracilis Muscle – fully trimmed...... 9 Cutaneus Muscle...... 14 Underblade Fillet – fully trimmed...... 21 Fore Rib – French Trimmed...... 25 Small Side Bullet Muscle (pectineus)...... 10 Inside Skirt...... 14 Fore Rib bone-in...... 21 Fore Rib – French Trimmed oven-prepared...... 25 Topside Flap Muscle (sartorius)...... 10 Flank Skirt (Bavette)...... 14 Fore Rib – Carvery...... 21 Cote de Boeuf – 4-bone ...... 25 Thick Flank (Knuckle)...... 10 Flank Skirt (Bavette) – fully trimmed...... 15 Fore Rib boned and rolled...... 21 Fore Rib – carvery (rolled)...... 26 Pavé Muscle (Vastus Medialis) – Thick Flank.... 10 Goose Skirt...... 15 Rib Cap Muscle...... 21 ‘Premium’ Fore Rib – boned and rolled ...... 26 Femur Muscle (Vastus Intermedius) – Flank Skirt...... 15 Rib Eye Roll...... 21 Fore Rib – boned and rolled...... 26 Thick Flank...... 10 Forequarter Flank (bone -in)...... 21 ‘King Arthur’s’ Beef Roast...... 26 Centre Cut Muscle (Rectus Femoris) – Primals Forequarter Forequarter Flank (boneless)...... 21 Chuck Rib on the bone...... 26 Thick Flank...... 10 Individual Shoulder Muscles...... 16 Forequarter Flank (boneless) without Chuck Eye Joint...... 26 Plate Muscle (Vastus Lateralis) – Thick Flank.... 10 intercostal muscles...... 22 Pony (bone-in)...... 17 Chuck Eye ‘Centre Cut’ Joint...... 26 Silverside (with silver gristle)...... 10 Jacob’s Ladder...... 22 Pony (boneless)...... 17 Brisket Joint...... 26 Silverside (without silver gristle)...... 11 Flat Brisket...... 22 Neck of Beef (boneless)...... 17 Thin Flank Boned and Rolled...... 27 Silverside (without Salmon Cut)...... 11 Brisket PAT (Pectoralis profundus)...... 22 Neck chain muscle (Longus colli)...... 17 Feather – extra trimmed...... 27 Salmon Cut (Silverside Round)...... 11 Brisket Cap Muscle (Pectoralis superficialis).... 22 Thin part of the Trapezius Muscle...... 17 Flat Iron Roast...... 27 Rump and Loin (bone-in)...... 11 Fore Shin...... 22 Thick part of the Trapezius Muscle...... 17 Rib and Loin (bone-in)...... 11 Needle (Extensor carpi radialis)...... 22 Atlas Muscle...... 17 Mini Roasting Joints Sirloin and whole Fillet (bone-in)...... 11 Needle – fully trimmed...... 22 Group of neck and feather bone muscles...... 17 Topside Mini Joints (with added fat)...... 28 Rump (with part tail)...... 11 Splenius Muscle...... 18 Silverside Mini Joints (with added fat)...... 28 ‘D’ Rump (without tail)...... 11 Denver Muscle (Serratus ventralis)...... 18 Roasting Joints Silverside Mini Joint (extra lean) ...... 28 Rump tail...... 12 Rhomboideus...... 18 ‘Premium’ Topside Joints...... 23 Mini Joints (LMC)...... 28 Rump Cap (Picanha)...... 12 Neck and Chuck Eye (bone-in)...... 18 Topside Joint (without gracilis)...... 23 Mini Joints (Brisket)...... 28 Rump Cap (Picanha) – large cut...... 12 Neck and Chuck Eye (boneless)...... 18 Topside Joint (traditional)...... 23 Mini Joints ‘Centre Cut’...... 28 Prime Rump...... 12 Chuck Roll...... 18 Topside Joint (without side muscle, fat added).... 23 Picanha Roast (portions)...... 28 Rump Bistro Muscle...... 12 Chuck Rib on the bone...... 18 ‘Premium’ Easy Carve Rump Roast...... 23 Rump Tail/Tri-Tip Mini Joint...... 28 Striploin...... 12 Blade (Chuck Tender)...... 18 ‘Premium’ Rump Roast...... 23 Larder Trim Sirloin...... 12 Blade (Chuck Tender) – trimmed...... 19 Traditional Rump Roast...... 23 Steaks, Daubes and Ribs Fillet...... 12 Feather...... 19 ‘Premium’ Picanha Roast...... 23 Fillet excl. chain...... 13 ‘Premium’ Fillet Steaks...... 29 Feather – split and fully trimmed...... 19 Rump Tail/Tri-Tip Roast (Tensor fasciae Rump Fillet with silver gristle and latae)...... 24 ‘Extra trim’ Fillet Steaks LMC (not single muscle)...... 19 (excl. chain, trimmed head)...... 29 chain muscle...... 13 Rump Tail/Tri-Tip – fully trimmed...... 24 LMC (single muscle)...... 19 Fillet Steaks (with chain, excl. silver gristle)...... 29 Rump Fillet...... 13 Rolled Sirloin...... 24 LMC (single muscle) – fully trimmed...... 19 Fillet Steak Standard...... 29 Loin Fillet with silver gristle and chain muscle ... 13 Sirloin Cannon...... 24 LMC (thick muscle) – fully trimmed...... 19 Spatchcock Fillet...... 29 Loin Fillet...... 13 Sirloin Banqueting Roast...... 24 LMC (triangle muscle) – fully trimmed...... 19 Fillet Steak on the bone...... 29 7 Beef index – continued

Fillet Tail on the bone...... 29 ‘Centre Cut’ Steaks...... 34 LMC Steaks...... 39 Stir-Fry of Beef...... 44 Rump Fillet...... 29 ‘Centre Cut’ Steaks – Thin Cut...... 34 Baby LMC Steaks...... 40 Quick Cook Strips – 98%VL (Silverside)...... 44 Middle Fillet...... 30 Tender Top Steaks...... 35 Clod Flat Muscle Steaks...... 40 Quick Cook Dice – 98%VL (Silverside)...... 44 Fillet Tail...... 30 Tender Top Steaks – Thin Cut...... 35 Silverside Steaks...... 40 Dice (Silverside)...... 44 Rump Fillet with silver gristle...... 30 ‘Premium’ Bistro Topside Steaks...... 35 Silverside Steaks (large and extra lean)...... 40 Dice (Chuck)...... 45 Loin Fillet with silver gristle...... 30 Denver Steak...... 35 Silverside Steaks – Thin Cut...... 40 Dice (Goose Skirt)...... 45 Rump Fillet with silver gristle and chain Denver Steak (large, cut across the grain)...... 35 Silverside Steaks – Thin Cut (cut across Dice (Flank Skirt)...... 45 muscle...... 30 Denver Steaks – Thin Cut (cut across the grain)...... 40 Dice 98% Visual Lean...... 45 Loin Fillet with silver gristle and chain the grain)...... 35 Salmon Cut Steaks...... 40 Dice 95% Visual Lean...... 45 muscle...... 30 Denver Steak (cut across the grain)...... 35 Silverside Side Muscle Steaks (extra lean)...... 40 Dice (Shin)...... 45 ‘Premium’ Sirloin Cannon Steaks...... 30 Ranch Steaks (extra lean)...... 35 Braising Steaks...... 41 Dice 98% Visual Lean – Frozen...... 45 ‘Premium’ Sirloin Steaks...... 30 Ranch Steaks (not scored, extra lean)...... 36 Goose Skirt Steak...... 41 Steak and Kidney...... 45 Sirloin Steak (without ‘D’ muscle)...... 31 Ranch Steaks...... 36 Flank Skirt Steak...... 41 Sirloin Steak ‘Extra Trim’...... 31 Ranch Steaks – Thin Cut...... 36 Swiss Rolled Beef Whirls...... 41 Mince – Burgers Sirloin Larder Trim...... 31 Hip Steak...... 36 Sliced Shin...... 41 Quality Standard Mark – Minced Beef...... 46 Sirloin Steak Standard Trim...... 31 Rustic Steak...... 36 Boneless Ribs – Intercostal Muscles...... 41 Mince 98% Visual Lean...... 46 Sirloin ‘Sandwich’ Steaks...... 31 Hanger Pavé (body skirt)...... 36 Beef Back Ribs – 2-bone rack...... 41 Mince 90% Visual Lean...... 46 Top Sirloin Pavé...... 31 Hanger Steaks (body skirt)...... 36 Beef Back Ribs – 4-bone rack...... 41 Quality Standard Mark Burgers...... 46 Lower Sirloin Pavé...... 31 Bavette (flank skirt)...... 36 Beef Mini Back Ribs – 2-bone rack...... 42 Rib Eye Steaks...... 31 Skirt Steaks (diaphragm)...... 37 Beef Ribs – French Trimmed...... 42 Trim Rib Eye Fillet...... 32 Pavé (underblade)...... 37 Beef Short Ribs (Jacob’s Ladder)...... 42 Clod and Sticking...... 47 T-bone Steaks...... 32 Pavé (underblade fillet)...... 37 Whole Beef Ribs (Jacob’s Ladder)...... 42 Trim/Muscles 98% VL...... 47 Bone-In Porterhouse Steak...... 32 Pavé (Thick Flank) ...... 37 Beef Ribs – split (Jacob’s Ladder)...... 42 Trim/Muscles 95% VL...... 47 Bone-In Sirloin Steak...... 32 Pavé (Thick Flank) – Thin Cut...... 37 Beef Bucco...... 42 Trim/Muscles 90% VL...... 47 Tomahawk Steak ...... 32 Pavé (Heel Muscle) ...... 37 Trim/Muscles 85% VL...... 47 Cote de Boeuf – single bone ...... 32 Braising Steaks (Heel Muscle)...... 37 Shanks Trim/Muscles 80% VL...... 47 Club Steaks...... 32 Flat Iron Escallops...... 37 Prime Hind Shin Muscle...... 43 Trim/Muscles 75% VL...... 47 Back Rib Steaks on the bone...... 32 Escallops (Thick Flank)...... 38 Beef Shank – boneless and netted (Needle)..... 43 Trim/Muscles 70% VL...... 47 Chuck Rib Steaks on the bone...... 33 Escallops (Thick Flank) – Thin Cut...... 38 Beef Shank – boneless and netted (Clod Trim/Muscles 65% VL...... 48 Traditional Rump Steaks...... 33 Shin)...... 43 Escallops (LMC)...... 38 Trim/Muscles 60% VL...... 48 ‘Premium’ Bistro Rump Steaks...... 33 Boneless Beef Shank Portions (Clod Shin)...... 43 Escallops (Salmon Cut)...... 38 Trim/Muscles 55% VL...... 48 ‘Premium’ Bistro Rump Steaks – Thin Cut...... 33 Daubes (Topside)...... 38 Beef Shank – boneless and netted (Fore Shin)...... 43 ‘Premium’ Prime Rump Steaks...... 33 Daubes (LMC)...... 38 Offal Prime Rump Steaks – Thin Cut...... 33 Boneless Beef Shank Portions (Fore Shin)...... 43 Daubes (Chuck)...... 38 Ox Liver...... 49 Rump and Picanha Steaks...... 33 Beef Shank – boneless and netted (Hind Shin)... 43 Brisket Pavé...... 38 Ox Kidney...... 49 Picanha Steak...... 33 Boneless Beef Shank Portions (Hind Shin)...... 43 ‘Rustic Style’ Brisket Pavé...... 39 Ox Heart...... 49 Picanha Steak – Thin Cut...... 34 Shoulder Brisket Pavé...... 39 Dice and Stir-Fry Ox Tongue...... 49 Picanha Steaks – large cut...... 34 Chuck Eye Steaks...... 39 Stir-Fry (Feather)...... 44 Diaphragm...... 49 Picanha Roast (portions)...... 34 Chuck Eye ‘Centre Cut’ Steak...... 39 Stir-Fry (Fillet Tail)...... 44 Body Skirt...... 49 Tri-Tip Steaks...... 34 Feather Steaks...... 39 Stir-Fry (Topside)...... 44 Ox Cheek...... 49 Tri-Tip Steaks – Thin Cut...... 34 Blade Steak...... 39 Stir-Fry – Topside Flap Muscle (Sartorius)...... 44 Ox Tail...... 49 Flat Iron Steaks...... 34 Needle Steaks...... 39 8 For full cutting specifications, visit ahdb.org.uk/mpg Beef Primals Hindquarter and enter the code into the ‘Cutting Specifications’ search

Topside Topside (without gracilis) Topside fully trimmed Main Topside Muscle (without gracilis) (semimembranosus)

Code: Topside B001 Code: Topside B016 Code: Topside B017 Code: Topside B018

Description: Whole topside. Exposed blood Description: Boneless trimmed topside Description: This topside contains only the Description: The main topside muscle veins are removed and maximum fat without gracilis. main topside muscle (semimembranosus) (semimembranosus) is fully trimmed. thickness is 10 mm. and the tender top muscle (adductor) and is fully trimmed.

Tender Top Muscle Gracilis and associated Gracilis Muscle – Topside Gracilis Muscle – fully (adductor) muscles – Topside trimmed

Code: Topside B019 Code: Topside B020 Code: Topside B021 Code: Topside B027

Description: The tender top muscle Description: This group of muscles contains Description: This muscle is positioned on Description: The gracilis muscle is fully (adductor) is fully trimmed. the gracilis, pectineus and sartorius. the top of the topside. trimmed.

9 For full cutting specifications, visit ahdb.org.uk/mpg Beef Primals Hindquarter and enter the code into the ‘Cutting Specifications’ search

Small Side Bullet Muscle Topside Flap Muscle Thick Flank (Knuckle) Pavé Muscle (Vastus (pectineus) (sartorius) Medialis) – Thick Flank

Code: Topside B022 Code: Topside B023 Code: Thick Flank B001 Code: Thick Flank B008

Description: This muscle is positioned next Description: This muscle is positioned Description: Rump tail and fat pockets are Description: The pavé muscle from the thick to the tender top muscle (adductor) and is between the topside muscles and the removed, maximum fat level 10 mm. flank is positioned next to the topside and is extremely tender. thick flank. extremely tender.

Femur Muscle (Vastus Centre Cut Muscle (Rectus Plate Muscle (Vastus Silverside (with silver gristle) Intermedius) – Thick Flank Femoris) – Thick Flank Lateralis) – Thick Flank

Code: Thick Flank B009 Code: Thick Flank B010 Code: Thick Flank B011 Code: Silverside B009

Description: The femur muscle from Description: This is the centre muscle Description: The plate muscle from the thick Description: Whole silverside and salmon the thick flank is positioned next to the from the thick flank, also known as the flank is positioned next to the silverside. cut. Internal fat pockets are removed femur bone. bullet muscle. but silver gristle remains. Maximum fat level 15 mm.

10 For full cutting specifications, visit ahdb.org.uk/mpg Beef Primals Hindquarter and enter the code into the ‘Cutting Specifications’ search

Silverside (without silver Silverside (without Salmon Salmon Cut (Silverside Rump and Loin (bone-in) gristle) Cut) Round)

Code: Silverside B001 Code: Silverside B011 Code: Silverside B010 Code: Rump B001

Description: Whole silverside and salmon Description: Whole silverside without the Description: Maximum fat level 15 mm. Description: Flank is removed 50 mm from cut. Internal fat pockets and silver gristle are salmon cut. Internal fat pockets and silver tip of the eye muscle. Sirloin contains 3 ribs. removed. Maximum fat level 15 mm. gristle are removed. Maximum fat level 15 mm.

Rib and Loin (bone-in) Sirloin and whole Fillet Rump (with part tail) ‘D’ Rump (without tail) (bone-in)

Code: Sirloin B016 Code: Sirloin B001 Code: Rump B002 Code: Rump B004

Description: Bone-in rib and loin containing Description: Sirloin and whole fillet (bone-in). Description: This rump contains a maximum Description: This rump contains no rump 7 rib bones. of 50 mm rump tail. Maximum fat thickness tail. Maximum fat thickness is 10 mm. is 10 mm.

11 For full cutting specifications, visit ahdb.org.uk/mpg Beef Primals Hindquarter and enter the code into the ‘Cutting Specifications’ search

Rump tail Rump Cap (Picanha) Rump Cap (Picanha) – Prime Rump large cut

Code: Rump B012 Code: Rump B015 Code: Rump B016 Code: Rump B018

Description: Maximum fat thickness 10 mm. Description: This rump cap muscle/picanha Description: This rump cap muscle/picanha Description: This rump has the cap muscle/ is removed from a traditional rump and is removed from the silverside in line with the picanha (Code: Rump B015) and the bistro is therefore smaller than the rump cap tip of the salmon cut, after the rump muscles muscle (Code: Rump B019) removed. Fat (picanha) – large cut (Code: Rump B016). have been removed, and is a longer cut than level not to exceed 10 mm. Fat level not to exceed 10 mm. the rump cap (picanha) Code: Rump B015. Fat level not to exceed 10 mm.

Rump Bistro Muscle Striploin Larder Trim Sirloin Fillet

Code: Rump B019 Code: Sirloin B002 Code: Sirloin B015 Code: Fillet B001

Description: This premium muscle comes Description: A 3-rib boneless sirloin with the Description: A 3-rib boneless sirloin with the Description: Whole fillet with chain. External from the most tender part of the rump and flank removed 40 mm from the tip of the eye flank removed 25 mm from the tip of the eye fat and discoloured tissue removed. contains no gristle. muscle. 25 mm backstrap is removed and fat muscle. 60 mm backstrap is removed and fat level is not to exceed 10 mm. level is not to exceed 5 mm.

12 For full cutting specifications, visit ahdb.org.uk/mpg Beef Primals Hindquarter and enter the code into the ‘Cutting Specifications’ search

Fillet excl. chain Rump Fillet with silver gristle Rump Fillet Loin Fillet with silver gristle and chain muscle and chain muscle

Code: Fillet B002 Code: Fillet B011 Code: Fillet B009 Code: Fillet B012

Description: Whole fillet without chain. Description: This is the head of the fillet Description: This is the head of the fillet Description: This is part of the fillet that is External fat and discoloured tissue removed. (rump end) with the chain, trimmed of all fat (rump end) without the chain, trimmed of all attached to the sirloin end with the chain, but silver gristle remains. fat but silver gristle remains. trimmed of all fat but silver gristle remains.

Loin Fillet Heel Muscle Heel Muscles for Pavé Pencil Muscle (Gastrocnemius)

Code: Fillet B010 Code: Leg B001 Code: Leg B002 Code: Leg B003

Description: This is part of the fillet that is Description: The heel muscle is trimmed Description: These two muscles are Description: This muscle is part of the attached to the sirloin end, without the chain, of excess fat. This muscle is ideal for slow extremely tender and suitable for Pavés. heel muscle and is similar to the shin trimmed of all fat but silver gristle remains. cooking and is similar to shin meat. For this cut, the heel muscle should be muscle structure. matured for a minimum of 14 days.

13 For full cutting specifications, visit ahdb.org.uk/mpg Beef Primals Hindquarter and enter the code into the ‘Cutting Specifications’ search

Hind Shin Prime Hind Shin Muscle Thin Flank (bone-in) Thin Flank (boneless)

Code: Shin B002 Code: Shin B007 Code: Thin Flank B010 Code: Thin Flank B009

Description: Trimmed of excess fat. Description: This muscle is the thickest Description: 3-bone thin flank. Description: 3-bone thin flank primal This muscle is ideal for slow cooking. muscle in the hind shin and ideal for slow (boneless). cooking methods.

Thin Flank 70% VL Cutaneus Muscle Inside Skirt Flank Skirt (Bavette)

Code: Thin Flank B014 Code: Thin Flank B013 Code: Thin Flank B012 Code: Thin Flank B007

Description: Excess fat is trimmed to Description: Cutaneus muscle is trimmed Description: Inside skirt fully trimmed Description: Flank skirt (bavette) excess achieve a 70%VL. of gristle and excess fat. of excess fat and gristle. fat removed.

14 For full cutting specifications, visit ahdb.org.uk/mpg Beef Primals Hindquarter and enter the code into the ‘Cutting Specifications’ search

Flank Skirt (Bavette) – fully Goose Skirt trimmed

Code: Thin Flank B008 Code: Thin Flank B002

Description: Flank skirt (bavette) fully Description: The goose skirt is trimmed trimmed of gristle and excess fat. of all gristle and excess fat.

Flank Skirt

Code: Thin Flank B003

Description: The flank skirts are trimmed of all gristle and excess fat.

15 Beef Primals Forequarter Individual shoulder muscles

For step by step instructions on removing, de-boning and seam cutting the beef shoulder, refer to the cutting specifications codes: FQ B001, FQ B002 and FQ B003. 1 2 3 4

5 6 7 8

9 10 11 Description: Code: 1 Blade (Chuck Tender) Chuck B008 2 Feather Chuck B010 3 LMC (single muscle) LMC B001 4 Baby LMC FQ B004 5 Underblade Muscle Chuck B021 6 Underblade Fillet Chuck B022 7 Fore Shin Shin B003 8 Needle Shin B008 9 Clod Shin Muscle Shin B011 10 Clod Flat Muscle FQ B006 11 Shoulder Brisket Muscle FQ B008

16 For full cutting specifications, visit ahdb.org.uk/mpg Beef Primals Forequarter and enter the code into the ‘Cutting Specifications’ search

Pony (bone-in) Pony (boneless) Neck of Beef (boneless) Neck chain muscle (Longus colli)

Code: Chuck B023 Code: Chuck B024 Code: Chuck B033 Code: Chuck B041

Description: The pony is cut from a Description: The pony is cut from a Description: The neck is removed by Description: Neck chain muscle 6-bone forequarter. 6-bone forequarter. a straight cut parallel to the first rib and (Longus colli). through the junction of the 7th cervical and 1st thoracic vertebrae.

Thin part of the Trapezius Thick part of the Trapezius Atlas Muscle Group of neck and feather Muscle Muscle bone muscles

Code: Chuck B041 Code: Chuck B041 Code: Chuck B041 Code: Chuck B041

Description: Thin part of the trapezius Description: The thick part of the trapezius Description: Atlas muscle Description: Group of neck and feather muscle. muscle. bone muscles.

17 For full cutting specifications, visit ahdb.org.uk/mpg Beef Primals Forequarter and enter the code into the ‘Cutting Specifications’ search

Splenius Muscle Denver Muscle Rhomboideus Neck and Chuck Eye (Serratus ventralis) (bone-in)

Code: Chuck B041 Code: Chuck B034 Code: Chuck B043 Code: Chuck B042

Description: Splenius muscle. Description: The Denver muscle (serratus Description: Rhomboideus muscle Description: Neck and chuck eye (bone-in). ventralis), also called the spider muscle, fully trimmed. with discoloured tissue, gristle and excess fat removed.

Neck and Chuck Eye Chuck Roll Chuck Rib on the bone Blade (Chuck Tender) (boneless)

Code: Chuck B044 Code: Chuck B002 Code: Chuck B032 Code: Chuck B008

Description: Boneless neck and chuck eye. Description: The chuck roll is a versatile Description: This cut is produced from a Description: The blade is a forequarter muscle and can be used for a slow-cooked bone-in chuck roll, using ribs 4 and 5 muscle and is ideal for slow cooking. roast, steaks or dice. counting from the neck.

18 For full cutting specifications, visit ahdb.org.uk/mpg Beef Primals Forequarter and enter the code into the ‘Cutting Specifications’ search

Blade (Chuck Tender) – Feather Feather – split and LMC (not single muscle) trimmed fully trimmed

Code: Chuck B036 Code: Chuck B010 Code: Chuck B037 Code: LMC B007

Description: All fat and gristle are removed Description: The feather is a distinctive Description: Separate the feather into Description: A cut from the shoulder with from the outside of the muscle and the centre muscle with lots of flavour. It contains a thick two parts by carefully cutting on and along very versatile usage. This cut also contains gristle is also removed. gristle running through the middle of the joint the central gristle sheath. Remove the a part of the feather muscle. and, when cooked slowly, the gristle will turn gristle sheath. into jelly.

LMC (single muscle) LMC (single muscle) – LMC (thick muscle) – LMC (triangle muscle) – fully trimmed fully trimmed fully trimmed

Code: LMC B001 Code: LMC B010 Code: LMC B011 Code: LMC B012

Description: A cut from the shoulder with Description: LMC (single muscle) fully Description: LMC (thick muscle) fully Description: LMC (triangle muscle) fully versatile usage. trimmed of all fat and connective tissue. trimmed of all fat and connective tissue. trimmed of all fat and connective tissue.

19 For full cutting specifications, visit ahdb.org.uk/mpg Beef Primals Forequarter and enter the code into the ‘Cutting Specifications’ search

Baby LMC (Triceps brachaii Baby LMC – fully trimmed Clod Flat Muscle (Brachialis) Shoulder Brisket Muscle caput laterale) (Latissimus dorsi)

Code: FQ B004 Code: FQ B010 Code: FQ B006 Code: FQ B008

Description: This cut is from the shoulder Description: Baby LMC fully trimmed. Description: This cut is from the shoulder Description: This muscle is the extension and is situated next to the LMC. and is situated next to the Baby LMC. of the rib cap muscle and is attached to the LMC. The grain of the muscle is similar to the brisket (hence the name).

Clod Shin Muscle Underblade Muscle Underblade Muscle – Underblade Fillet (Biceps brachaii) fully trimmed

Code: Shin B011 Code: Chuck B021 Code: Chuck B038 Code: Chuck B022

Description: The clod shin is a single muscle Description: When trimmed of all connective Description: All gristle is removed from both Description: When trimmed of all connective from the shoulder with a similar grain to shin, tissue, this muscle is very tender and ideal for sides of the muscle. tissue, this muscle is very tender and ideal hence the name. It is ideal for slow or sous stir-fry, steaks or pavés. for stir-fry, steaks or pavés. vide cooking.

20 For full cutting specifications, visit ahdb.org.uk/mpg Beef Primals Forequarter and enter the code into the ‘Cutting Specifications’ search

Underblade Fillet – Fore Rib bone-in Fore Rib – Carvery Fore Rib boned and rolled fully trimmed

Code: Chuck B039 Code: Fore Rib B001 Code: Fore Rib B012 Code: Fore Rib B013

Description: Fully trimmed underblade fillet. Description: The fore rib contains ribs 7, 8, Description: This fore rib contains ribs 7, 8, Description: The fore rib contains ribs 7, 8, 9 and 10 counting from the neck upwards. 9 and 10, counting from the neck upwards. 9 and 10, counting from the neck upwards. Maximum 60 mm tail. Maximum fat Maximum 60 mm tail. Maximum fat thickness Maximum 60 mm tail. Maximum fat thickness thickness 10 mm. 10 mm. Chine, featherbones and backstrap 10 mm. Deboned and rolled using string are removed. or netting.

Rib Cap Muscle Rib Eye Roll Forequarter Flank (bone-in) Forequarter Flank (boneless)

Code: Fore Rib B017 Code: Fore Rib B009 Code: Brisket B006 Code: Brisket B007

Description: Rib cap. Description: The eye muscle is removed Description: 4-rib section. Description: Boneless 4-rib section. from the fore rib (Code: Fore Rib B001) and can be used as a joint or cut into rib eye steaks. Maximum fat thickness 10 mm.

21 For full cutting specifications, visit ahdb.org.uk/mpg Beef Primals Forequarter and enter the code into the ‘Cutting Specifications’ search

Forequarter Flank (Boneless) Jacob’s Ladder Flat Brisket Brisket PAT without intercostal muscles (Pectoralis profundus)

Code: Brisket B014 Code: Brisket B015 Code: Brisket B001 Code: Brisket B012

Description: Boneless forequarter flank Description: The Jacob’s ladder. Description: Flat brisket is boneless Description: This is the single brisket muscle without intercostal muscles. and highly trimmed, maximum fat with the cap removed. Trimmed of all excess thickness 10 mm. fat and gristle.

Brisket Cap Muscle Fore Shin Needle (Extensor carpi Needle – fully trimmed (Pectoralis superficialis) radialis)

Code: Brisket B013 Code: Shin B003 Code: Shin B008 Code: Shin B018

Description: The cap muscle is a single Description: Trimmed of excess fat. Description: The needle is a single muscle Description: Needle fully trimmed. muscle removed from the brisket and This muscle is ideal for slow cooking. situated next to the fore shin muscle and trimmed of all excess fat and gristle. The is ideal for braising steaks, slow or sous meat has a coarse texture/grain and needs vide cooking. slow, long cooking.

22 For full cutting specifications, visit ahdb.org.uk/mpg Beef Roasting Joints and enter the code into the ‘Cutting Specifications’ search

‘Premium’ Topside Joints Topside Joint (without Topside Joint (traditional) Topside Joint (without side gracilis) muscle, fat added)

Code: Topside B002 Code: Topside B003 Code: Topside B004 Code: Topside B005

Description: A premium topside joint. The Description: The loosely attached muscle Description: The whole topside is cut into Description: The side muscle of the topside loosely attached muscle (gracilis) is removed (gracilis) is removed and the remainder of the three equal joints. 10 mm thick basting fat is containing internal gristle is removed. A cover and only the middle and corner cut of the topside is used. 5 mm thick basting fat is added to any lean surface on top of the joint. of a maximum of 10 mm fat is added to the topside is used. This results in no gristle in the added to any lean surface on top of the joint. underside of the joint, resulting in both sides middle of the joint and the cooked slices will of the topside containing basting fat. not fall apart. 5 mm thick basting fat is added to any lean surface part on top of the joint.

‘Premium’ Easy Carve Rump ‘Premium’ Rump Roast Traditional Rump Roast ‘Premium’ Picanha Roast Roast

Code: Rump B008 Code: Rump B009 Code: Rump B010 Code: Rump B007

Description: A premium rump joint. This Description: The cap of the rump is removed Description: The whole rump is cut into two Description: A favourite. Cut from the cap rump is cut into three joints of even-sized using a seam-cutting method and both joints even-sized joints and rolled. This joint is more of the rump, a delicious flavoured joint diameter for easy carving so the slices will are rolled. The joints will not have an even difficult to carve than the ‘Premium’ Easy containing a thin layer of scored natural fat. not fall apart. diameter slicing face. Carve Rump Roast version, as slices might fall apart.

23 For full cutting specifications, visit ahdb.org.uk/mpg Beef Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Rump Tail/Tri-tip Roast Rump Tail/Tri-tip – fully Rolled Sirloin Sirloin Cannon (Tensor fasciae latae) trimmed

Code: Rump B012 Code: Rump B026 Code: Sirloin B011 Code: Sirloin B009

Description: Maximum fat thickness 10 mm. Description: Fully trimmed rump tail/tri-tip Description: Prepared from the striploin. Description: Prepared from a 2-rib bone Ideal as a premium roasting joint. muscle. Flank is removed 50 mm from the tip of the sirloin with the rump (‘D’ muscle) section eye muscle. 25 mm back strap is removed removed. The eye muscle is seamed out and and fat level is not to exceed 10 mm. fat and gristle removed. The lean eye muscle is then cut lengthways into two cannons.

Sirloin Banqueting Roast Silverside Joint (with added Aitch Bone Joint Thick Flank Joints fat)

Code: Sirloin B012 Code: Silverside B002 Code: Silverside B014 Code: Thick Flank B002

Description: A perfect sirloin roast with a Description: The whole silverside is cut into Description: Aitch bone joint. Description: This joint includes part of the consistent smaller diameter slicing face for two equal portions. A 10 mm thick layer of rump tail. Maximum natural fat level 10 mm. consistent cooking, easy carving and no basting fat is added to the lean surface part plate waste. A cannon of 80 mm diameter is of the joint. removed. Fat is then rolled back over the remaining sirloin and secured with string.

24 For full cutting specifications, visit ahdb.org.uk/mpg Beef Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Thick Flank Joints LMC Roast (without fat) LMC Roast (with added fat) LMCFore RibRoast – bone-in (with added fat) (with added fat)

Code: Thick Flank B003 Code: LMC B009 Code: LMC B008 Code: LMCFore RibB008 B001

Description: This joint includes part of the Description: Gristle and connective tissue Description: Gristle and connective tissue Description: GristleThe fore and rib connectivecontains ribs tissue 7, 8, rump tail. Basting fat is added to the lean from the outside of the joint and 30 mm of the from the outside of the joint and 30 mm of from9 and the 10, outside counting of fromthe joint the andneck 30mm upwards. of the parts on top of the joint. Maximum fat thickest part of the centre gristle are removed. the thickest part of the centre gristle is thickestMaximum part 60 ofmm the tail centre and fatgristle thickness is removed. level 10 mm. The remainder is rolled into a joint. removed. Basting fat is added to the top Basting10 mm. fat is added to the top and the For this cut, the LMC should be matured and the remainder is rolled into a joint. remainder is rolled into a joint. for a minimum of 14 days. For this cut, the LMC should be matured For this cut the LMC should be matured for a minimum of 14 days. for a minimum of 14 days.

Fore Rib – bone-in partly Fore Rib – French Trimmed Fore Rib – French Trimmed Cote de Boeuf – 4-bone chined oven-prepared

Code: Fore Rib B004 Code: Fore Rib B002 Code: Fore Rib B003 Code: Fore Rib B020

Description: The backbone is partly chined. Description: 40 mm of meat is removed to Description: 40 mm of meat is removed to Description: The Cote de Boeuf is produced Maximum 60 mm tail and fat thickness expose rib bones. Chine, feather bones and expose rib bones. Chine, feather bones and from the fore rib with the cap removed. The 10 mm. backstrap are removed. Maximum 60 mm tail backstrap are removed. Feather bones are rib bones should be exposed from the tip of and fat thickness 10 mm. placed back at the base of the joint before the eye muscle. rolling to help it stand up during roasting. Maximum 60 mm tail and fat thickness 10 mm.

25 For full cutting specifications, visit ahdb.org.uk/mpg Beef Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Fore Rib – carvery (rolled) ‘Premium’ Fore Rib – Fore Rib – boned and rolled ‘King Arthur’s’ Beef Roast boned and rolled

Code: Fore Rib B005 Code: Fore Rib B006 Code: Fore Rib B007 Code: Chuck B029

Description: A premium boneless fore rib Description: A boneless rolled fore rib with Description: Prepared from the chuck eye Description: Back, chine bones and with the cap muscle seamed back to expose a maximum 60 mm tail. Maximum fat roll with the cap of the fore rib added. backstrap are removed. Maximum 75 mm internal fat pockets, which are removed. thickness 10 mm. tail and fat thickness 10 mm. Maximum 60 mm tail. The rib is rolled and an additional two strings placed lengthways to help the joint to stay in shape during cooking. Maximum fat thickness 10 mm.

Chuck Rib on the bone Chuck Eye Joint Chuck Eye ‘Centre Cut’ Joint Brisket Joint

Code: Chuck B032 Code: Chuck B003 Code: Chuck B026 Code: Brisket B002

Description: This cut is produced from a Description: A cylindrical joint, an ideal Description: This joint has a smaller Description: All bone, cartilage and fat bone-in chuck roll, using ribs 4 and 5, economy joint for slow cooking. diameter than the chuck eye joint and deposits are removed from the brisket. counting from the neck. is ideal for a slow roast. The joint is then rolled ready to be cut into the required size. Maximum fat thickness 5 mm.

26 For full cutting specifications, visit ahdb.org.uk/mpg Beef Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Thin Flank Boned and Rolled Feather – extra trimmed

Code: Thin Flank B011 Code: Chuck B011

Description: This joint needs slow cooking. Description: The feather is a distinctive muscle with lots of flavour. It contains a thick gristle running through the middle of the joint and, when cooked slowly, the gristle will turn into jelly.

Flat Iron Roast

Code: Chuck B015

Description: Cut from a seam cut feather muscle, from which all fat and centre gristle are removed. The remaining lean meat produces a very tender flavoursome roast.

27 For full cutting specifications, visit ahdb.org.uk/mpg Beef Mini Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Topside Mini Joints Silverside Mini Joints Silverside Mini Joint Mini Joints (LMC) (with added fat) (with added fat) (extra lean)

Code: Topside B006 Code: Silverside B003 Code: Silverside B015 Code: LMC B005

Description: The loosely attached muscle Description: All connective tissue and Description: All fat, gristle and connective Description: Produced from the LMC (gracilis) is removed and the remainder of the gristle are removed from the silverside. tissue is removed from the silverside. The muscle, which is seam cut to remove all topside prepared into mini joints. 5 mm thick The remainder is cut into mini joints and a remainder is cut into logs before being cut gristle and connective tissue. The remainder basting fat is added to the lean surface on 5 mm layer of fat is added and secured with into mini joints of approximately 500 g. is cut into mini joints and secured with top of the joint. The diameter of the joint is roasting bands. The diameter of the joint is The diameter of the joint is approximately roasting bands. The diameter of the joint approx 60–70 mm. approx 60–70 mm. 60–70 mm. is approx 60–70 mm. For this cut the silverside should be For this product, the silverside must be For this cut, the LMC should be matured matured for a minimum of 14 days. matured for a minimum of 14 days. for a minimum of 14 days.

Mini Joints (Brisket) Mini Joints ‘Centre Cut’ Picanha Roast (portions) Rump Tail/Tri-tip Mini Joint

Code: Brisket B003 Code: Thick Flank B005 Code: Rump B007 Code: Rump B020

Description: All bone, cartilage and fat Description: These joints are produced from Description: Cut from the cap muscle of the Description: This cut is situated next to deposits are removed from the brisket. the tender centre muscle of the thick flank. rump. Delicious flavoured portions containing the rump and makes an ideal roasting joint. The joint is then cut into mini joints of These joints are totally lean, without any gristle. a thin layer of scored natural fat. Weight A very popular cut in Brazil. required weights and secured with roasting For this cut, the thick flank should be range 125–200 g for individual portions or For this product, the rump tail should be bands. The diameter of the joint is approx matured for a minimum of 14 days. 375–450 g for two larger portions. matured for a minimum of 14 days. 60–70 mm. Maximum fat thickness 5 mm.

28 For full cutting specifications, visit ahdb.org.uk/mpg Beef Steaks, Daubes and Ribs and enter the code into the ‘Cutting Specifications’ search

‘Premium’ Fillet Steaks ‘Extra trim’ Fillet Steaks Fillet Steaks (with chain Fillet Steak Standard (excl. chain trimmed head) excl. silver gristle)

Code: Fillet B003 Code: Fillet B004 Code: Fillet B005 Code: Fillet B006

Description: A premium fillet steak, because Description: All gristle, the chain, head Description: The chain is left on but silver Description: This fillet contains the chain only the centre of the fillet is eligible for this chain, loose hanging part of the head and the gristle is removed. The remainder is cut into and the silver gristle; the remainder is cut steak. All gristle, the chain, tail and head of tail are removed from the fillet. This results in steaks. The tail is removed so that steaks into steaks. The tail is removed so that steaks the fillet are removed. All steaks have a a solid muscle, which can be cut into steaks have a minimum diameter of 60 mm. have a minimum diameter of 60 mm. minimum diameter of 60 mm. of required weight.

Spatchcock Fillet Fillet Steak on the bone Fillet Tail on the bone Rump Fillet

Code: Fillet B013 Code: Fillet B014 Code: Fillet B015 Code: Fillet B008

Description: Prepared from the fillet tail Description: Maximum thickness of the Description: Maximum thickness of the Description: The head of the fillet (rump end) and butterfly cut. bones 25 mm. bones 25 mm. and the chain removed and trimmed of all fat, gristle and connective tissue.

29 For full cutting specifications, visit ahdb.org.uk/mpg Beef Steaks, Daubes and Ribs and enter the code into the ‘Cutting Specifications’ search

Middle Fillet Fillet Tail Rump Fillet with silver gristle Loin Fillet with silver gristle

Code: Fillet B008 Code: Fillet B008 Code: Fillet B009 Code: Fillet B010

Description: The fillet that is attached to Description: The tail end of the fillet trimmed Description: The head of the fillet (rump end) Description: This is the part of the fillet that the sirloin. The chain and tail are removed of all fat, gristle and connective tissue. without the chain, trimmed of all fat but silver is attached to the sirloin. With the tail but and the remainder is trimmed of all fat, gristle remains. without the chain. Trimmed of all fat but gristle and connective tissue. silver gristle remains.

Rump Fillet with silver gristle Loin Fillet with silver gristle ‘Premium’ Sirloin Cannon ‘Premium’ Sirloin Steaks and chain muscle and chain muscle Steaks

Code: Fillet B011 Code: Fillet B012 Code: Sirloin B010 Code: Sirloin B003

Description: The head of the fillet (rump end) Description: This is the part of the fillet Description: Prepared from a 2-rib bone Description: Only the centre of the sirloin is with the chain left on. Trimmed of all fat but that is attached to the sirloin. With the sirloin with the rump (‘D’ muscle) section eligible for this premium steak. The rib and silver gristle remains. tail and chain. Trimmed of all fat but silver removed. The eye muscle is seamed out and rump (‘D’ muscle) section are removed. gristle remains. fat and gristle removed. The lean eye muscle Maximum 25 mm tail, chain and 70 mm wide is cut lengthways into two cannons, which backstrap is removed. Maximum fat can then be cut into premium cannon steaks. thickness 8 mm.

30 For full cutting specifications, visit ahdb.org.uk/mpg Beef Steaks, Daubes and Ribs and enter the code into the ‘Cutting Specifications’ search

Sirloin Steak Sirloin Steak ‘Extra Trim’ Sirloin Larder Trim Sirloin Steak Standard Trim (without ‘D’ muscle)

Code: Sirloin B004 Code: Sirloin B005 Code: Sirloin B015 Code: Sirloin B006

Description: Prepared from a 2-rib bone Description: Prepared from a 2-rib bone Description: A 3-rib sirloin with 25 mm tail. Description: A 3-rib sirloin. Flank is removed sirloin with the rump (‘D’ muscle) section sirloin. 70 mm wide backstrap is removed. 60 mm back strap is removed and fat level is 50 mm from the tip of the eye muscle. removed. 70 mm wide backstrap is removed. 25 mm tail and fat thickness 10 mm not to exceed 5 mm. 25 mm backstrap is removed and fat level 25 mm tail and fat thickness 10 mm maximum. is not to exceed 10–15 mm. maximum.

Sirloin ‘Sandwich’ Steaks Top Sirloin Pavé Lower Sirloin Pavé Rib Eye Steaks

Code: Sirloin B007 Code: Sirloin B013 Code: Sirloin B014 Code: Fore Rib B008

Description: Thinly cut steaks from the Description: Seam cut from the rump end of Description: Seam cut from the rump end Description: Cut from the eye muscle of the sirloin-rump (‘D’ muscle) section. 25 mm tail the sirloin with the natural thin layer of fat still of the sirloin with all gristle and fat removed. fore rib. Maximum fat thickness 10 mm. and fat thickness 10 mm maximum. attached. All gristle is removed. Ideal as a Can be used for pavés, minute steaks single portion. or stir-fry.

31 For full cutting specifications, visit ahdb.org.uk/mpg Beef Steaks, Daubes and Ribs and enter the code into the ‘Cutting Specifications’ search

Rib Eye Fillet T-bone Steaks Bone-In Porterhouse Steak Bone-In Sirloin Steak

Code: Chuck B027 Code: Sirloin B008 Code: Sirloin B017 Code: Sirloin B018

Description: The rib eye fillet is the Description: Prepared from the 4-vertebrae Description: This steak is prepared from the Description: Prepared from the sirloin continuation of the rib eye situated in section counting from the rump. 25 mm tail 3-bone rib section of the sirloin. without the rib section. the chuck. and fat thickness 10 mm maximum.

Tomahawk Steak Cote de Boeuf – single bone Club Steaks Back Rib Steaks on the bone

Code: Fore Rib B018 Code: Fore Rib B019 Code: Fore Rib B010 Code: Chuck B031

Description: These steaks are produced Description: The Cote de Boeuf is produced Description: Prepared from the fore rib. Description: Produced from ribs 4, 5 and from the fore rib with the cap removed. The from the fore rib with the cap removed. The Each steak contains half a rib bone. 6 of the forequarter. rib bone should be exposed 200 mm from rib bone should be exposed from the tip of the eye muscle. the eye muscle.

32 For full cutting specifications, visit ahdb.org.uk/mpg Beef Steaks, Daubes and Ribs and enter the code into the ‘Cutting Specifications’ search

Chuck Rib Steaks on the Traditional Rump Steaks ‘Premium’ Bistro Rump ‘Premium’ Bistro Rump bone Steaks Steaks – Thin Cut

Code: Chuck B030 Code: Rump B006 Code: Rump B003 Code: Rump B023

Description: Produced from the first 3 ribs Description: For this steak, the rump is used Description: This premium lean steak is Description: Premium bistro rump steaks – of the forequarter and ideal for slow or sous as a whole and cut into steaks. Because cut from the most tender part of the rump; it thin cut. vide cooking. the rump consists of more than one muscle contains no gristle and leaves no plate waste. and the grain of the meat runs in different directions, the steaks can fall apart or have inconsistent eating qualities.

‘Premium’ Prime Rump Prime Rump Steaks – Thin Rump and Picanha Steaks Picanha Steak Steaks Cut

Code: Rump B003 Code: Rump B022 Code: Rump B005 Code: Rump B013

Description: This premium steak is cut from Description: Prime rump steaks – thin cut. Description: The cap of the rump is separated Description: Cut from the cap of the rump. the centre part of the rump. The benefit is from the rump. The silver gristle is removed In traditional rump steak, it is cut along the that a layer of thick gristle is removed and, from the cap muscle. Both muscles are cut grain but, in this case, cut across the grain because it is single muscle, the steak will into steaks of the required weight. The and is, therefore, more tender to eat. not fall apart. benefits are that the steaks will not fall apart and the cap (picanha) can be cut across the grain and is, therefore, more tender.

33 For full cutting specifications, visit ahdb.org.uk/mpg Beef Steaks, Daubes and Ribs and enter the code into the ‘Cutting Specifications’ search

Picanha Steaks – Thin Cut Picanha Steak – large cut Picanha Roast (portions) Tri-Tip Steaks

Code: Rump B024 Code: Rump B017 Code: Rump B007 Code: Rump B021

Description: This rump cap muscle/picanha is removed from the silverside in line with the Description: Picanha Steaks – Thin Cut. tip of the salmon cut, after the rump muscles Description: Cut from the cap muscle of the Description: This cut is situated next to have been removed and is a longer cut than rump. Delicious flavoured portions containing the rump and makes a very flavoursome the rump cap (picanha) Code: Rump B015. a thin layer of scored natural fat. steak. A very popular cut in Brazil. Fat level not to exceed 10 mm. For this product, the rump tail should be For this steak, the cap/picanha should be matured for a minimum of 14 days. matured for a minimum of 14 days.

Tri-Tip Steaks – Thin Cut Flat Iron Steaks ‘Centre Cut’ Steaks ‘Centre Cut’ Steaks – Thin Cut

Code: Rump B025 Code: Chuck B013 Code: Thick Flank B005 Code: Thick Flank B012

Description: Tri-Tip Steaks – Thin Cut. Description: Cut from a seam cut feather Description: These steaks are produced Description: Centre Cut Steaks – Thin Cut. For this product, the rump tail should be muscle, of which all fat and centre gristle are from the tender centre muscle of the thick For this cut, the thick flank should be matured for a minimum of 14 days. removed. The remaining lean meat produces flank. These steaks are totally lean, without matured for a minimum of 14 days. a very flavoursome grilling/frying steak. any gristle and suitable for grilling/frying. For this product, the feather should be For this cut, the thick flank should be matured for a minimum of 14 days. matured for a minimum of 14 days.

34 For full cutting specifications, visit ahdb.org.uk/mpg Beef Steaks, Daubes and Ribs and enter the code into the ‘Cutting Specifications’ search

Tender Top Steaks Tender Top Steaks – Thin Cut ‘Premium’ Bistro Topside Denver Steak Steaks

Code: Topside B015 Code: Topside B011 Code: Topside B025 Code: Chuck B025

Description: The topside is separated into Description: Slice the tender top muscle Description: Premium bistro topside steaks. Description: This steak is prepared from a the two main muscles and the side muscle across the grain and evenly at 5 mm intervals For this cut, the topside should be single muscle out of the chuck. Succulent (bullet) is used for tender top steaks. to produce tender top steaks – thin cut. matured for a minimum of 14 days. and full of flavour. For this cut, the topside should be For this cut, the topside should be For this product, the spider muscle matured for a minimum of 14 days. matured for a minimum of 14 days. (serratus ventralis) must be matured for a minimum of 14 days.

Denver Steak (large, cut Denver Steaks – Thin Cut Denver Steak (cut across Ranch Steaks (extra lean) across the grain) (cut across the grain) the grain)

Code: Chuck B045 Code: Chuck B035 Code: Chuck B040 Code: Topside B010

Description: The gracilis and the bullet muscle (tender top steaks) are removed from Description: This steak is prepared from a Description: Denver steaks – thin cut (cut Description: Denver steak (cut across the topside. The remainder is trimmed of all single muscle out of the chuck. Succulent across the grain). the grain). connective tissue and fat before being cut into logs and then into small ranch steaks of and full of flavour. For this product, the spider muscle For this product, the spider muscle 100–150 g. The steaks are of small diameter. For this product, the spider muscle (serratus ventralis) must be matured for (serratus ventralis) must be matured for (serratus ventralis) must be matured for a minimum of 14 days. a minimum of 14 days. For this cut, the topside should be a minimum of 14 days. matured for a minimum of 14 days.

35 For full cutting specifications, visit ahdb.org.uk/mpg Beef Steaks, Daubes and Ribs and enter the code into the ‘Cutting Specifications’ search

Ranch Steaks (not scored, Ranch Steaks Ranch Steaks – Thin Cut Hip Steak extra lean)

Code: Topside B028 Code: Topside B009 Code: Topside B024 Code: Rump B014

Description: The gracilis and the bullet muscle (tender top steaks) are removed from Description: The loosely attached muscle Description: Ranch steaks – Thin Cut. Description: There are only two of these the topside. The remainder is trimmed of all (gracilis) is removed and the remainder of the For this cut, the topside should be steaks in the entire carcase. In some connective tissue excess fat (5 mm max.) topside is trimmed of all connective tissue. matured for a minimum of 14 days. countries, this steak is known as the before being cut into ranch steaks. The A thin layer of natural fat is left, 5 mm max. butcher’s choice; because of its tenderness steaks are of large diameter. The steaks are of large diameter. and flavour, butchers will often keep this steak for themselves. For this cut, the topside should be For this cut, the topside should be matured for a minimum of 14 days. matured for a minimum of 14 days.

Rustic Steak Hanger Pavé (body skirt) Hanger Steaks (body skirt) Bavette (flank skirt)

Code: LMC B002 Code: Offal B003 Code: Offal B004 Code: Thin Flank B006

Description: Produced from the LMC muscle, Description: Produced from the body skirt, Description: The pavé is butterfly cut to Description: The bavette is cut from the thin which is seam cut to remove all gristle and which is split into two to remove the centre create steaks. flank skirt, which is trimmed of all fat and connective tissue. The muscle is then cut gristle. The remainder is cut into pavés. connective tissue. The meat grain is coarse across the grain and each steak scored. The meat grain is coarse and loose but but tender. For this cut, the LMC should be matured very tender. For this cut, the flank skirt should be for a minimum of 14 days. matured for a minimum of 14 days.

36 For full cutting specifications, visit ahdb.org.uk/mpg Beef Steaks, Daubes and Ribs and enter the code into the ‘Cutting Specifications’ search

Skirt Steaks (diaphragm) Pavé (underblade) Pavé (underblade fillet) Pavé (Thick Flank)

Code: Offal B002 Code: Chuck B019 Code: Chuck B020 Code: Thick Flank B007

Description: Produced from the skirt Description: The underblade muscle is Description: The smaller underblade muscle Description: This pavé is cut from a thin (diaphragm), with all gristle and connective situated between the shoulder blade and (fillet) can be cut into tender pavés. muscle, which is part of the thick flank. All tissue removed. The meat grain is coarse but chuck. When trimmed of all fat and For this cut, the underblade muscle connective tissue and a section of coarse tender and is also ideal for stir-fry. connective tissue is then cut into pavés. should be matured for a minimum of grain meat is removed, leaving a very tender For this cut, the skirt (diaphragm) must be For this cut, the underblade muscle 14 days. muscle, which is cut into pavés. This pavé has matured for a minimum of 14 days, in should be matured for a minimum of a similar texture to the pavé (heel muscle). vacuum bags, not on the bone, to enhance 14 days. For this cut, the thick flank should be keeping quality. matured for a minimum of 14 days.

Pavé (Thick Flank) – Thin Cut Pavé (heel muscle) Braising Steaks (Heel Muscle) Flat Iron Escallops

Code: Thick Flank B014 Code: Leg B002 Code: Leg B004 Code: Chuck B014

Description: Pavé (thick flank) – thin cut. Description: The heel muscle is seam cut Description: Braising steaks (heel muscle). Description: Cut from a seam cut feather For this cut, the thick flank should be and two tender muscles are removed to use For this cut, the heel muscle should be muscle, of which all fat and centre gristle are matured for a minimum of 14 days. this pavé. A section of coarse grain meat is matured for a minimum of 14 days. removed. The lean muscle is then butterfly removed. This pavé has a similar texture to cut to produce thin escallops. the pavé (Thick Flank). For this cut, the feather should be For this cut, the heel muscle should be matured for a minimum of 14 days. matured for a minimum of 14 days.

37 For full cutting specifications, visit ahdb.org.uk/mpg Beef Steaks, Daubes and Ribs and enter the code into the ‘Cutting Specifications’ search

Escallops (Thick Flank) Escallops (Thick Flank) – Escallops (LMC) Escallops (Salmon Cut) Thin Cut

Code: Thick Flank B005 Code: Thick Flank B013 Code: LMC B003 Code: Silverside B004

Description: These steaks are produced Description: Escallops (thick flank) – Description: Produced from the LMC Description: The salmon cut is trimmed of from the tender part of the large thick flank thin cut. muscle, which is seam cut to remove all all connective tissue, gristle and cut into muscle. Maximum thickness 10 mm. For this cut, the thick flank should be gristle and connective tissue. The muscle is 10 mm thick steaks. For this cut, the thick flank should be matured for a minimum of 14 days. then cut across the grain to produce 10 mm For this cut, the silverside should be matured for a minimum of 14 days. thick escallops. matured for a minimum of 14 days. For this cut, the LMC should be matured for a minimum of 14 days.

Daubes (Topside) Daubes (LMC) Daubes (Chuck) Brisket Pavé

Code: Topside B007 Code: LMC B006 Code: Chuck B007 Code: Brisket B004

Description: The loosely attached muscle Description: Prepared from the LMC muscle, Description: Prepared from the chuck eye Description: Lean brisket muscle cut into (gracilis) is removed and the remainder of the which is seam cut to remove all gristle and and held in shape by roasting bands. This cut individual ‘chunky’ pieces. topside is trimmed of all fat and connective connective tissue. The remainder is cut into is ideal for slow cooking. tissue and cut into daubes. The dimensions daubes and held in shape by roasting bands. of the daubes are approx 50 mm x 50 mm x 50 mm.

38 For full cutting specifications, visit ahdb.org.uk/mpg Beef Steaks, Daubes and Ribs and enter the code into the ‘Cutting Specifications’ search

‘Rustic Style’ Brisket Pavé Shoulder Brisket Pavé Chuck Eye Steaks Chuck Eye ‘Centre Cut’ Steak

Code: Brisket B005 Code: FQ B009 Code: Chuck B004 Code: Chuck B028

Description: Lean brisket muscle cut into Description: This muscle is the extension Description: 20 mm thick steaks, cut from Description: This steak has a smaller individual pieces, which are then scored. of the rib cap muscle and is attached to the the chuck eye, ideal for slow cooking. diameter than chuck steak and is ideal LMC. The grain of the muscle is similar to the for braising. brisket, hence the name. It needs slow and long cooking.

Feather Steaks Blade Steak Needle Steaks LMC Steaks

Code: Chuck B012 Code: Chuck B009 Code: Shin B009 Code: LMC B004

Description: The feather is a distinctive Description: The blade is a forequarter Description: The needle is a single muscle Description: These braising steaks are muscle with lots of flavour. It contains a thick muscle and is ideal for slow cooking. situated next to the fore shin muscle and produced from the LMC muscle, cut across gristle running through the middle of the is ideal for braising steaks or slow/sous the grain. Need slow cooking. steak and, when cooked slowly, the gristle vide cooking. turns into jelly.

39 For full cutting specifications, visit ahdb.org.uk/mpg Beef Steaks, Daubes and Ribs and enter the code into the ‘Cutting Specifications’ search

Baby LMC Steaks Clod Flat Muscle Steaks Silverside Steaks Silverside Steaks (large and extra lean)

Code: FQ B005 Code: FQ B007 Code: Silverside B006 Code: Silverside B017

Description: The baby LMC is a lean Description: This lean cut is from the Description: The silverside is trimmed of Description: The silverside is trimmed muscle from the shoulder, which has a shoulder and is situated next to the baby excess fat and gristle, and cut into steaks of of all fat and gristle. The side muscle short fine grain of meat and needs slow LMC; it needs slow and long cooking. even thickness. Need slow cooking. (ischiatic head) is removed and steaks are and long cooking. cut lengthways.

Silverside Steaks – Thin Cut Silverside Steaks – Thin Cut Salmon Cut Steaks Silverside Side Muscle (cut across the grain) Steaks (extra lean)

Code: Silverside B012 Code: Silverside B013 Code: Silverside B005 Code: Silverside B016

Description: Silverside steaks – thin cut. Description: Silverside steaks – thin cut Description: The salmon cut is trimmed of Description: The side muscle (ischiatic head) (cut across the grain). all gristle but a layer of natural fat, 5 mm is removed from the silverside. This muscle is maximum is left. The steaks are cut into then trimmed of all fat and connective tissue 20 mm thick steaks. Need slow cooking. and steaks are cut to an even thickness.

40 For full cutting specifications, visit ahdb.org.uk/mpg Beef Steaks, Daubes and Ribs and enter the code into the ‘Cutting Specifications’ search

Braising Steaks Goose Skirt Steak Flank Skirt Steak Swiss Rolled Beef Whirls

Code: Thick Flank B004 Code: Thin Flank B004 Code: Thin Flank B005 Code: Topside B013

Description: These large steaks are cut from Description: The goose skirt can be cut into Description: The flank skirt can be cut into Description: Prepared from the gracilis the thick flank without the rump tail. Need tender steaks. tender steaks. muscle and needs slow cooking. Weight slow cooking. range 100–150 g. For this product, the topside should be matured for a minimum of 14 days.

Sliced Shin Boneless Ribs – Intercostal Beef Back Ribs – Beef Back Ribs – Muscles 2-bone Rack 4-bone Rack

Code: Shin B004 Code: Fore Rib B021 Code: Fore Rib B014 Code: Fore Rib B015

Description: Shin trimmed of excess fat Description: The intercostal muscle is Description: These racks are produced from Description: These racks are produced from and cut into slices of required weight situated between the ribs. the fore rib section. the fore rib section. and thickness.

41 For full cutting specifications, visit ahdb.org.uk/mpg Beef Steaks, Daubes and Ribs and enter the code into the ‘Cutting Specifications’ search

Beef Mini Back Ribs – Beef Ribs – French Trimmed Beef Short Ribs (Jacob’s 2-bone Rack Ladder)

Code: Fore Rib B016 Code: Brisket B008 Code: Brisket B009

Description: These racks are produced from Description: These meaty ribs are from the Description: Prepared from the Jacob’s the fore rib section. chuck section. ladder, with excess fat and gristle removed.

Whole Beef Ribs (Jacob’s Beef Ribs – split (Jacob’s Beef Bucco Ladder) Ladder)

Code: Brisket B010 Code: Brisket B011 Code: Shin B006

Description: Single beef ribs using the whole Description: Single beef ribs using the whole Description: Shin with the marrow bone left width of the Jacob’s ladder. width of the Jacob’s ladder and split through in and cut into slices. the centre of the ribs.

42 For full cutting specifications, visit ahdb.org.uk/mpg Beef Shanks and enter the code into the ‘Cutting Specifications’ search

Prime Hind Shin Muscle Beef Shank – boneless and Beef Shank – boneless and Boneless Beef Shank netted (Needle) netted (Clod Shin) Portions (Clod Shin)

Code: Shin B007 Code: Shin B010 Code: Shin B012 Code: Shin B013

Description: This muscle is the thickest Description: The needle is a single muscle Description: The clod shin is a single Description: The beef shank is ideal for muscle in the hind shin and ideal for slow situated next to the fore shin muscle and muscle from the shoulder with a similar grain slow/sous vide cooking. cooking methods. ideal for slow/sous vide cooking. to shin, hence the name and ideal for slow/ sous vide cooking.

Beef Shank – boneless and Boneless Beef Shank Beef Shank – boneless and Boneless Beef Shank netted (Fore Shin) Portions (Fore Shin) netted (Hind Shin) Portions (Hind Shin)

Code: Shin B014 Code: Shin B015 Code: Shin B016 Code: Shin B017

Description: The beef shank is ideal for Description: The beef shank is ideal for Description: The beef shank is ideal for Description: The beef shank is ideal for slow/sous vide cooking. slow/sous vide cooking. slow/sous vide cooking. slow/sous vide cooking.

43 For full cutting specifications, visit ahdb.org.uk/mpg Beef Dice and Stir-Fry and enter the code into the ‘Cutting Specifications’ search

Stir-Fry (Feather) Stir-Fry (Fillet Tail) Stir-Fry (Topside) Stir-Fry – Topside Flap Muscle (Sartorius)

Code: Chuck B018 Code: Fillet B007 Code: Topside B014 Code: Topside B026

Description: Cut from a seam cut feather Description: Prepared from tender fillet tails. Description: The loosely attached muscle Description: Stir-fry – topside flap muscle muscle, of which all fat and centre gristle are (gracilis) is removed and the remainder of the (Sartorius). removed. The remaining lean meat is cut into topside is trimmed of all connective tissue For this cut, the topside should be stir-fry. and fat and used for stir-fry. matured for a minimum of 14 days. For this cut, the topside should be matured for a minimum of 14 days.

Stir-Fry of Beef Quick Cook Strips – 98%VL Quick Cook Dice – 98%VL Dice (Silverside) (Silverside) (Silverside)

Code: Stir-fry B004 Code: Silverside B019 Code: Silverside B018 Code: Silverside B008

7 mm 7 mm

50 mm 7 mm

Description: A range of tender muscles are Description: The silverside is trimmed of Description: The silverside is trimmed of Description: The silverside is trimmed of all used in this stir-fry. Dissimilar muscles are all fat, gristle and connective tissue. The all fat, gristle and connective tissue. The excess fat, gristle and connective tissue. not mixed but put into batches, to make sure remainder is cut into 7 mm x 7 mm x 50 mm remainder is cut into 7 mm x 7 mm x 7 mm The remainder is cut into dice. the eating quality is consistent. strips. cubes.

44 For full cutting specifications, visit ahdb.org.uk/mpg Beef Dice and Stir-Fry and enter the code into the ‘Cutting Specifications’ search

Dice (Chuck) Dice (Goose Skirt) Dice (Flank Skirt) Dice 98% Visual Lean

Code: Chuck B006 Code: Thin Flank B004 Code: Thin Flank B005 Code: Dice B001

Description: Prepared from the chuck eye. Description: Prepared from the goose skirt. Description: Prepared from the flank skirt. Description: This dice is prepared from various parts of the carcase and trimmed to 98% visual lean.

Dice 95% Visual Lean Dice (Shin) Dice 98% Visual Lean – Steak and Kidney Frozen

Code: Dice B002 Code: Shin B005 Code: Dice B003 Code: Dice B005

Description: This dice is prepared from Description: Shin trimmed of excess fat and Description: This dice is prepared from Description: This dice is prepared from various parts of the carcase and trimmed to cut into dice. various parts of the carcase and trimmed to various parts of the carcase and trimmed to 95% visual lean. 98% visual lean. It is then cut while frozen to 98% visual lean. The ox kidney is trimmed of produce free-flow frozen dice. all fat, and kidney tubes are removed. The mix is 25% kidney and 75% beef.

45 For full cutting specifications, visit ahdb.org.uk/mpg Beef Mince and Burgers and enter the code into the ‘Cutting Specifications’ search

Quality Standard Mark – Mince 98% Visual Lean Quality Standard Mark Minced Beef Burgers

Code: Mince B001 Code: Mince B002 Code: Mince B005

Description: Description: This mince is prepared from Description: All livestock must be from farms operating in fresh fore, hindquarter cuts and trimmings, All livestock must be from farms operating compliance with a farm assurance scheme excluding head meat and offal. in compliance with a scheme, and must be and must be transported, slaughtered and transported, slaughtered and processed processed in compliance with a quality in compliance with an AHDB Beef & Lamb assurance scheme. Each such assurance approved quality assurance scheme. scheme must have been approved by AHDB Mince 90% Visual Lean Each such assurance scheme must be Beef & Lamb in relation to this Quality independently audited to EN 45011 standard. Standard and must be independently audited No meat other than beef may be used. to EN 45011 standard. Code: Mince B004 Cattle of any age or sex are acceptable. The beef may be obtained from cattle of any age or sex. Mince must contain a maximum of 20% fat (as measured by chemical analysis using The beef used must be of a quality such that British Standard methods), approximately it would, if minced, satisfy the requirements equivalent to beef having overall 85% visual of the AHDB Beef & Lamb Quality Standard lean prior to mincing (final mix stage). for minced beef. Mince must be 100% beef with no added The minimum beef content of the burger is water, additives, fillers or other ingredients. 70% (as defined by the Food Labelling Regulations 1996, as amended in 2003). All minced product must be produced and labelled in accordance with legislative The manufacturer or processor must be a requirements. registered member of the Quality Standard Mark scheme.

Description: This mince is prepared from fresh fore, hindquarter cuts and trimmings, excluding head meat and offal.

46 For full cutting specifications, visit ahdb.org.uk/mpg Beef Trim and enter the code into the ‘Cutting Specifications’ search

Clod and Sticking Trim/Muscles 98% VL Trim/Muscles 95% VL Trim/Muscles 90% VL

Code: Trim B010 Code: Trim B022 Code: Trim B021 Code: Trim B020

Description: A group of forequarter muscles Description: Example of 98% visual lean Description: Example of 95% visual lean Description: Example of 90% visual lean ideal for mincing. muscle/trimmings. muscle/trimmings. muscle/trimmings.

Trim/Muscles 85% VL Trim/Muscles 80% VL Trim/Muscles 75% VL Trim/Muscles 70% VL

Code: Trim B019 Code: Trim B018 Code: Trim B017 Code: Trim B016

Description: Example of 85% visual lean Description: Example of 80% visual lean Description: Example of 75% visual lean Description: Example of 70% visual lean muscle/trimmings. muscle/trimmings. muscle/trimmings. muscle/trimmings.

47 For full cutting specifications, visit ahdb.org.uk/mpg Beef Trim and enter the code into the ‘Cutting Specifications’ search

Trim/Muscles 65% VL Trim/Muscles 60% VL

Code: Trim B015 Code: Trim B014

Description: Example of 65% visual lean Description: Example of 60% visual lean muscle/trimmings. muscle/trimmings.

Trim/Muscles 55% VL

Code: Trim B013

Description: Example of 55% visual lean muscle/trimmings.

48 For full cutting specifications, visit ahdb.org.uk/mpg Beef Offal and enter the code into the ‘Cutting Specifications’ search

Ox Liver Ox Kidney Ox Heart Ox Tongue

Code: Offal B001 Code: Offal B001 Code: Offal B001 Code: Offal B001

Diaphragm Body Skirt Ox Cheek Ox Tail

Code: Offal B001 Code: Offal B001 Code: Offal B001 Code: Offal B001

Note: The offal section in this publication is limited. However, AHDB has produced a separate, and very detailed guide, featuring many fifth quarter and variety cuts. 49 Veal Index

Primals Hindquarter Fore Rib 5-bone...... 55 Daubes (chuck)...... 60 8-Rib Bone Pistola Hindquarter...... 51 Rib Eye...... 55 Chuck Steaks...... 60 Top bit and rump...... 51 Pistola Flank...... 55 Blade Steaks...... 61 Top bit without rump...... 51 Short 5-bone Brisket...... 56 Feather Steaks...... 61 Topside...... 51 Short boneless trimmed Brisket...... 56 Flat Iron Steaks...... 61 Trimmed Topside without cap...... 51 LMC...... 56 Veal Ribs...... 61 Topside Cap Muscle (gracilis)...... 51 Fore Shin...... 56 Pavé (Brisket)...... 61 Thick Flank with rump tail...... 51 Fore Shin (trimmed)...... 56 Escallops (LMC)...... 61 Thick Flank (Knuckle) without rump tail...... 51 Trim 85% VL...... 56 Bavette Steak...... 61 Sirloin and Whole Fillet – 8-bone...... 52 Trim 95% VL...... 56 Osso Bucco...... 61 Sirloin and Short Fillet – 8-bone...... 52 Sirloin and Whole Fillet – 3-bone...... 52 Roasting Joints Dice and Stir-Fry Boneless Sirloin – 3-bone...... 52 Topside Joint...... 57 Dice 98% VL...... 62 Sirloin – T-bone section...... 52 Thick Flank Joint...... 57 Stir-Fry...... 62 Silverside with Heel Muscle and Rump Cap..... 52 Whole Thick Flank Joint...... 57 Silverside with Heel Muscle...... 52 Silverside Joint...... 57 Mince – Burgers Silverside...... 52 Rump Cap...... 57 Mince 85% VL...... 63 Silverside without Salmon Cut...... 53 Fore Rib – 5-bone...... 57 Mince 95% VL...... 63 Silverside without Salmon Cut fully trimmed.... 53 Fore Rib – 5-bone, French Trimmed...... 57 Burgers 90% VL...... 63 Salmon Cut...... 53 Rib Eye...... 57 Salmon Cut fully trimmed...... 53 Fore Rib – 5-bone, boned and rolled...... 58 Veal Offal Rump with part tail...... 53 Chuck Roast...... 58 Calf Liver...... 64 Rump Cap...... 53 Feather – Extra Trimmed...... 58 Calf Kidney...... 64 Centre Cut Rump...... 53 Veal Brisket Joint...... 58 Calf Heart...... 64 Rump Tail...... 53 Calf Tongue...... 64 Fillet...... 54 Steaks and Daubes Veal Body Skirt...... 64 Fillet (fully trimmed)...... 54 Veal Escallops...... 59 Calf Tail...... 64 Rump Fillet with silver gristle and Daubes (Topside)...... 59 chain muscle...... 54 Calf Sweetbread...... 64 Sirloin Steaks – Standard Trim...... 59 Loin Fillet with silver gristle and chain Calf Spleen...... 64 muscle removed...... 54 T-Bone Steak...... 59 Veal Bones...... 65 Heel Muscle...... 54 Sirloin Cannon Steak...... 59 Veal Hock Bones...... 65 Hind Shin...... 54 Sirloin Escallops...... 59 Veal Marrow Bones...... 65 Hind Shin (trimmed)...... 54 Salmon Cut Steaks ...... 59 Veal Marrow Bone portions...... 65 Escallops (Silverside)...... 59 Primals Forequarter Daubes (Silverside)...... 60 Rump Steaks (with part tail) ...... 60 5-Rib Bone Pistola Forequarter...... 55 Prime Rump Steak...... 60 Chuck Roll – incl. neck ...... 55 Fillet Steaks – Fully Trimmed...... 60 Chuck Roll...... 55 Rib Eye Steaks...... 60 Feather – Extra Trimmed...... 55 Club Steaks...... 60 Blade...... 55

50 For full cutting specifications, visit ahdb.org.uk/mpg Veal Primals Hindquarter and enter the code into the ‘Cutting Specifications’ search

8-Rib Bone Pistola Top bit and rump Top bit without rump Topside Hindquarter

Code: V002 Code: V003 Code: V004 Code: Topside V001

Description: Description: Description: Description: Whole topside. Exposed blood Pistola hindquarter Top bit and rump. Top bit without veins are removed and maximum fat 8-rib bones. rump. thickness is 10 mm.

Trimmed Topside without cap Topside Cap Muscle (gracilis) Thick Flank with rump tail Thick Flank (Knuckle) without rump tail

Code: Topside V002 Code: Topside V003 Code: Thick Flank V001 Code: Thick Flank V002

Description: Boneless trimmed topside Description: All excess fat removed. Description: Thick flank with rump tail. Description: Rump tail and fat pockets are without cap muscle (gracilis), all visible Maximum fat level 10 mm removed. Maximum fat level 10 mm. fat removed.

51 For full cutting specifications, visit ahdb.org.uk/mpg Veal Primals Hindquarter and enter the code into the ‘Cutting Specifications’ search

Sirloin and Whole Fillet – Sirloin and Short Fillet – Sirloin and Whole Fillet – Boneless Sirloin – 3-bone 8-bone 8-bone 3-bone

Code: Sirloin V001 Code: Sirloin V002 Code: Sirloin V003 Code: Sirloin V004

Description: Flank removed 50 mm from the Description: Flank removed 50 mm from the Description: Flank removed 50 mm from the Description: Flank removed 50 mm from tip of the eye muscle. tip of the eye muscle. tip of the eye muscle. the tip of the eye muscle. Maximum fat level 15 mm.

Sirloin – T-Bone section Silverside with Heel Muscle Silverside with Heel Muscle Silverside and Rump Cap

Code: Sirloin V007 Code: Silverside V001 Code: Silverside V002 Code: Silverside V003

Description: Prepared from the four- Description: Triangle fat pocket and silver Description: Triangle fat pocket and silver Description: Triangle fat pocket is removed vertebrae section, counting from the rump. gristle attached. Maximum fat level 15 mm. gristle attached. Maximum fat level 15 mm. but silver gristle left attached. Maximum fat Maximum fat level 15 mm. level 15 mm.

52 For full cutting specifications, visit ahdb.org.uk/mpg Veal Primals Hindquarter and enter the code into the ‘Cutting Specifications’ search

Silverside without Salmon Silverside without Salmon Salmon Cut Salmon Cut fully trimmed Cut Cut fully trimmed

Code: Silverside V004 Code: Silverside V005 Code: Silverside V006 Code: Silverside V007

Description: Salmon cut and heel muscle Description: All external fat and gristle Description: Maximum fat level 15 mm. Description: All fat and connective tissue are removed. Maximum fat level 15 mm. is removed. is removed.

Rump with part tail Rump Cap Centre Cut Rump Rump Tail

Code: Rump V001 Code: Rump V003 Code: Rump V004 Code: Rump V006

Description: Rump with part tail to be Description: Maximum fat thickness 15 mm. Description: Rump with rump tail, cap Description: Rump tail. Maximum fat 50 mm maximum. muscle, excess gristle and blood veins thickness 10 mm. removed.

53 For full cutting specifications, visit ahdb.org.uk/mpg Veal Primals Hindquarter and enter the code into the ‘Cutting Specifications’ search

Fillet Fillet (fully trimmed) Rump Fillet with silver gristle Loin Fillet with silver gristle and chain muscle and chain muscle removed

Code: Fillet V001 Code: Fillet V002 Code: Fillet V004 Code: Fillet V005

Description: External fat, discoloured tissue Description: Excess fat, gristle and Description: The head of the fillet (Rump end). Description: Loin end of the fillet. and bone gristle are removed from the connective tissue are removed to expose underside of the fillet. Silver gristle remains. underlying lean cut surface. The chain muscle is also removed.

Heel Muscle Hind Shin Hind Shin (trimmed)

Code: Leg V001 Code: Shin V003 Code: Shin V004

Description: Excess fat and discoloured Description: Untrimmed hind shin with Description: Fully trimmed hind shin with tissue are removed. knuckle attached. knuckle end and hock removed.

54 For full cutting specifications, visit ahdb.org.uk/mpg Veal Primals Forequarter and enter the code into the ‘Cutting Specifications’ search

5-Rib Bone Pistola Chuck Roll – incl. neck Chuck Roll Feather – Extra Trimmed Forequarter

Code: V001 Code: Chuck V001 Code: Chuck V002 Code: Chuck V007

Description: Description: Yellow gristle (backstrap), Description: Yellow gristle (back strap), Description: Bone gristle and excessive fat Pistola forequarter large fat pockets and discoloured tissue large fat pockets and discoloured tissue are removed. 5-rib bones. are removed. are removed.

Blade Fore Rib – 5-bone Rib Eye Pistola Flank

Code: Chuck V010 Code: Fore Rib V001 Code: Fore Rib V003 Code: Thin Flank V002

Description: Blade muscle trimmed of all fat, Description: The fore rib contains ribs 6, 7, Description: Internal and external fat level Description: 8-bone pistola flank. excess gristle and connective tissue. 8, 9, 10 counting from the neck upwards. The not to exceed 15 mm. length of the tail is not to exceed 60 mm from the outer tip of the eye muscle. Maximum fat level 10 mm.

55 For full cutting specifications, visit ahdb.org.uk/mpg Veal Primals Forequarter and enter the code into the ‘Cutting Specifications’ search

Short 5-bone Brisket Short boneless trimmed LMC Fore Shin Brisket

Code: Brisket V001 Code: Brisket V002 Code: LMC V002 Code: Shin V001

Description: Short 5-bone brisket. Description: Short boneless trimmed brisket Description: Excess fat is removed. Description: Untrimmed fore shin. with internal and external fat removed to a maximum level of 10 mm.

Fore Shin (trimmed) Trim 85% VL Trim 95% VL

Code: Shin V002 Code: Trim V001 Code: Trim V002

Description: Fully trimmed fore shin with Description: 85% visual lean trimmings from Description: 95% visual lean trimmings from knuckle end and hock removed. the veal carcase. the veal carcase.

56 For full cutting specifications, visit ahdb.org.uk/mpg Veal Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Topside Joint Thick Flank Joint Whole Thick Flank Joint Silverside Joint

Code: Topside V006 Code: Thick Flank V003 Code: Thick Flank V004 Code: Silverside V010

Description: The whole topside is cut into Description: The thick flank is cut Description: The whole thick flank is rolled Description: The whole silverside, including 2–3 equal-sized joints. All excess fat, gristle lengthways along the grain to produce two into a single joint. salmon cut is cut into two equal-sized joints. and exposed blood veins are removed. equal-sized joints. All excess fat, gristle and exposed blood veins are removed.

Rump Cap Fore Rib – 5-bone Fore Rib – 5-bone, French Rib Eye Trimmed

Code: Rump V003 Code: Fore Rib V001 Code: Fore Rib V002 Code: Fore Rib V003

Description: Cap removed from the rump by Description: The length of the tail is not to Description: 60 mm of the meat is trimmed Description: Internal and external fat level following the natural seams. exceed 60 mm from the outer tip of the back to expose the rib bone ends. not to exceed 15 mm. eye muscle.

57 For full cutting specifications, visit ahdb.org.uk/mpg Veal Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Fore Rib – 5-bone, boned Chuck Roast and rolled

Code: Fore Rib V006 Code: Chuck V003

Description: Internal and external fat Description: Yellow gristle (backstrap), large thickness not to exceed 15 mm. fat pockets and discoloured tissue are removed before the joint is tied.

Feather – Extra Trimmed Veal Brisket Joint

Code: Chuck V007 Code: Brisket V004

Description: Excess fat and connective Description: All bone, cartilage and fat tissue are removed from the outer side deposits are removed from the brisket. of the muscle. Maximum fat thickness 5 mm.

58 For full cutting specifications, visit ahdb.org.uk/mpg Veal Steaks and Daubes and enter the code into the ‘Cutting Specifications’ search

Veal Escallops Daubes (Topside) Sirloin Steaks – Standard T-Bone Steak Trim

Code: Topside V004 Code: Topside V005 Code: Sirloin V005 Code: Sirloin V006

Description: Veal Escallops cut from the Description: The daubes are cut into 50 mm² Description: A 3-rib sirloin. Flank remove Description: Prepared from a four-vertebrae topside flattened out to achieve 5 mm and secured with roasting bands to maintain 40 mm from the tip of the eye muscle. section counting from the rump. 25 mm tail thickness and to maximise tenderness. shape during cooking. 25 mm backstrap is removed and fat levels and fat thickness 10 mm maximum. not to exceed 10–15 mm.

Sirloin Cannon Steak Sirloin Escallops Salmon Cut Steaks Escallops (Silverside)

Code: Sirloin V008 Code: Sirloin V009 Code: Silverside V008 Code: Silverside V009

Description: Prepared from the eye of the Description: Prepared from the eye of the Description: Prepared from the salmon cut Description: Prepared from the silverside sirloin which is cut in two lengthways before sirloin with the chain attached. with all connective tissue and fat removed. with all connective tissue and fat removed. it is cut into portions. Flattened out to achieve 5 mm thickness and to maximise tenderness.

59 For full cutting specifications, visit ahdb.org.uk/mpg Veal Steaks and Daubes and enter the code into the ‘Cutting Specifications’ search

Daubes (Silverside) Rump Steaks (with part tail) Prime Rump Steak Fillet Steaks – Fully Trimmed

Code: Silverside V011 Code: Rump V002 Code: Rump V005 Code: Fillet V003

Description: The daubes are cut into 50 mm² Description: 15 mm thick rump steak. Description: Rump tail, cap muscle, excess Description: Excess fat, gristle and pieces and secured with roasting bands to gristle and blood veins are removed. connective tissue are removed. The chain maintain shape during cooking. muscle is also removed.

Rib Eye Steaks Club Steaks Daubes (chuck) Chuck Steaks

Code: Fore Rib V004 Code: Fore Rib V005 Code: Chuck V004 Code: Chuck V005

Description: Internal and external fat Description: 60 mm of the meat to expose Description: The daubes are cut into 50 mm² Description: Prepared from the chuck roll. thickness not to exceed 15 mm. the rib bone ends are removed, to create pieces and secured with roasting bands to club steaks. maintain shape during cooking.

60 For full cutting specifications, visit ahdb.org.uk/mpg Veal Steaks and Daubes and enter the code into the ‘Cutting Specifications’ search

Blade Steaks Feather Steaks Flat Iron Steaks Veal Ribs

Code: Chuck V006 Code: Chuck V008 Code: Chuck V009 Code: Brisket V003

Description: Ideal for slow cooking. Description: This steak contains a centre Description: Prepared from a seam cut Description: Veal ribs are ideal for gristle which will turn very soft and gelatinous feather muscle. Very tender. slow cooking. after slow cooking.

Pavé (Brisket) Escallops (LMC) Bavette Steak Osso Bucco

Code: Brisket V005 Code: LMC V001 Code: Thin Flank V001 Code: Shin V005

Description: Lean brisket muscle trimmed Description: Prepared from the LMC, with all Description: Prepared from the thin flank Description: Prepared from the fore or hind into individual pavés. connective tissue and fat removed. Flattened skirt. All fat and gristle are removed before it shin. Sawn into required thickness. Sawdust out to achieve the correct thickness and to is cut into bavettes. is removed. maximise tenderness.

61 For full cutting specifications, visit ahdb.org.uk/mpg Veal Dice and Stir-Fry and enter the code into the ‘Cutting Specifications’ search

Dice 98% VL

Code: Dice V001

Description: This dice prepared from various parts of the carcase and trimmed to 98% visual lean.

Stir-Fry

Code: Stir-Fry V002

Description: A range of tender muscles are used for this stir-fry.

62 For full cutting specifications, visit ahdb.org.uk/mpg Veal Mince and Burgers and enter the code into the ‘Cutting Specifications’ search

Mince 85%VL Mince 95%VL

Code: Mince V001 Code: Mince V002

Description: Mince prepared from fresh fore Description: Mince prepared from fresh fore and hindquarter cuts and trimmings. 85% and hindquarter cuts and trimmings. 95% visual lean cuts minced twice through a visual lean cuts minced twice through a 5 mm plate. 5 mm plate.

Burgers 90%VL

Code: Burger V003

Description: Prepared from fresh fore and hindquarter cuts and trimmings. 90% visual lean cuts minced twice through a 5 mm plate and formed into burgers.

63 For full cutting specifications, visit ahdb.org.uk/mpg Veal Offal and enter the code into the ‘Cutting Specifications’ search

Calf Liver Calf Kidney Calf Heart Calf Tongue

Code: Offal V001 Code: Offal V001 Code: Offal V001 Code: Offal V001

Veal Body Skirt Calf Tail Calf Sweetbread Calf Spleen

Code: Offal V001 Code: Offal V001 Code: Offal V001 Code: Offal V001

64 For full cutting specifications, visit ahdb.org.uk/mpg Veal Offal and enter the code into the ‘Cutting Specifications’ search

Veal Bones Veal Hock Bones

Code: Offal V002 Code: Offal V002

Veal Marrow Bones Veal Marrow Bone portions

Code: Offal V002 Code: Offal V002

65 Lamb Carcase classification Carcase assessment addresses conformation and fat. Fat cover is assessed as described on a scale of 1–5 with class 1 being extremely lean and class 5 being extremely fat. Classes 3 and 4 are divided into low (L) and high (H).

FAT CLASS Increasing fatness Fat is determined by visual assessment of external fat cover. There are five main classes. Classes 4 and 5 are subdivided into L (leaner) and H (fatter)

LEG 1 2 3L 3H 4L 4H 5

CHUMP

E LOIN

U BEST

END OF conformation Improving NECK BREAST

SHOULDER O

SCRAG

P CONFORMATION CLASS CONFORMATION a visual appraisal of shape, taking by is determined Conformation carcase profile and fullness of legs. No adjustment account into shape. overall is made for the influence of fat on

66 Lamb index

Primals Neck Fillet...... 72 Chump – centre cut (boneless Lamb Leg Steaks...... 82 Barnsley Chop...... 86 and fully trimmed)...... 77 Legs with Chump...... 68 Neck of Lamb – boneless...... 72 Escallops (Thick Flank)...... 82 Fully trimmed Barnsley Chop...... 87 Shoulder – traditional bone-in...... 77 Leg with Chump...... 68 Neck – split and trimmed...... 72 Chump Steaks – bone-in...... 82 Scrag Slices...... 87 Breast – with flank...... 72 Shoulder – partly boned and Chump Steaks – boneless...... 82 Chunky Neck Chops...... 87 Leg without Chump...... 68 fully trimmed...... 77 Breast with flank (boneless)...... 72 Bone-In Lamb Rump Portions...... 82 Neck of Lamb – boneless...... 87 Chump – bone-in...... 68 Shoulder – half...... 77 Breast – Square Cut...... 73 Rump portion (boneless)...... 82 Neck – split and trimmed...... 87 Chump – boneless...... 68 ‘Premium’ Shoulder – Carvery Chump – Centre Cut (boneless Breast – Square Cut (boneless)...... 73 Roast...... 77 Lamb Pavé...... 83 Neck – meaty bones...... 87 and fully trimmed)...... 68 Breast Tip...... 73 Lamb Carvery Roast (shoulder)...... 77 Lamb Rump Pavé...... 83 Ribs – individual...... 87 Hinds and Ends (breast and Breast – untrimmed...... 73 Shoulder – boned and rolled...... 77 Lamb Pavé – Thick Flank...... 83 Ribs – small pieces...... 87 flanks removed)...... 68 Breast – fully trimmed...... 73 Victoria Roast...... 78 Lamb Chateaubriand...... 83 Chine and End (long)...... 68 Flank...... 73 Mini Roast...... 78 Fillets...... 83 Knuckles Chine and End (short)...... 69 Flank Muscles – fully trimmed...... 73 Lamb Rib Eye Joint...... 78 Daubes (leg)...... 83 Shank (untrimmed)...... 88 Best End (long)...... 69 Shoulder Noisette Joint...... 78 Daubes (shoulder)...... 83 Shank...... 88 Loin – double untrimmed...... 69 Roasting Joints ‘Rustic’ Lamb Shoulder...... 78 ‘Rustic’ Lamb Chunkies...... 83 Shank French trimmed...... 88 Loin – single untrimmed...... 69 Leg – Carvery without Chump...... 74 ‘Rustic’ Lamb Roast...... 78 Lamb Rosettes...... 84 Shank French trimmed without Loin – double fully trimmed...... 69 Leg Joints – traditional...... 74 Lamb Henrys...... 78 Valentine Steaks...... 84 heel muscle...... 88 Loin – single fully trimmed...... 69 Leg – fully trimmed...... 74 Saddle bone-in...... 78 ‘Premium’ Lamb Noisettes...... 84 Knuckle Standard Shoulder...... 88 Middle...... 69 ‘Premium’ Carvery Leg of Lamb...... 74 Saddle boneless...... 79 Noisette Skewers...... 84 Knuckle – short...... 88 Middle excluding breast flanks...... 69 Leg – Carvery French trimmed Short Saddle...... 79 Leg Noisette Skewers...... 84 Knuckle...... 88 Loin with chump...... 70 with the Chump...... 74 Lamb Guard of Honour...... 79 Cannon Skewers...... 84 Loin without chump...... 70 Leg – boned and rolled...... 74 Crown of Lamb...... 79 Lamb Dice and Stir-Fry Best End of Neck – short and Leg Joints – Whole Leg (A)...... 74 Racks, Cutlets and Ribs un-split...... 70 Short Saddle deboned and ‘Premium’ Diced Leg 95% VL...... 89 Leg Joints – Whole Leg (B)...... 74 rolled...... 79 Best End of Neck – short and Rack – 7-rib...... 85 Diced Shoulder 90% VL...... 89 split...... 70 Leg Joints – Whole Leg (C)...... 75 Short Saddle – stuffed...... 79 Rack – 7-rib (part fat removed)...... 85 Stir-Fry...... 89 Saddle – bone-in...... 70 Leg Joints – Whole Leg (D)...... 75 Saddle without flank – untrimmed....79 Rack – 7-rib (cap and fat Leg – dice and meaty bones...... 89 Short Saddle...... 70 Lamb Leg Roasties...... 75 Saddle without flank – fully removed)...... 85 Shoulder – dice and meaty bones....89 trimmed...... 79 Loin Eye Muscle (whole)...... 70 Lamb Spatchcock (leg)...... 75 Rack – Banqueting-style...... 85 Loin without flank – fully trimmed.....80 Loin – eye muscle fully trimmed Lamb Spatchcock (portions)...... 75 ‘Premium’ single-bone mini rack...... 85 Lamb Mince (best end)...... 70 Lamb Mini Spatchcock (leg)...... 75 Loin – boned and rolled...... 80 Rack – 2 x 3-rib to include one Minced Lamb 95% VL...... 90 Fillet (whole)...... 71 Lamb Spatchcock (shoulder)...... 75 Cannon – bone-in...... 80 cutlet...... 85 Minced Lamb 90% VL...... 90 Fillets...... 71 Silverside (trimmed)...... 75 ‘Premium’ Lamb Sirloin...... 80 Rack – 6-rib (shoulder)...... 85 Short Fore...... 71 Leg Noisette Joint...... 76 ‘Premium’ Lamb Cannon...... 80 Rack – 2-bone mini rack (shoulder)...... 85 Lamb Offal and Trim Short Fore – single...... 71 Topside (untrimmed)...... 76 Scrag Joint...... 80 Rack – 3-bone rack (shoulder)...... 86 Short Fore – single (rib cage Topside Roast...... 76 Rolled Belly of Lamb...... 80 Lamb’s Kidneys...... 91 removed)...... 71 Boneless Rolled Breasts...... 80 Rack – single bone rack Lamb’s Heart...... 91 Mini Roast (Topside)...... 76 (shoulder)...... 86 Shoulder – traditional bone-in...... 71 Lamb Brisket Joints...... 81 Lamb’s Liver...... 91 Thick Flank (untrimmed)...... 76 Cutlets...... 86 Shoulder...... 71 Lamb Spare Rib...... 81 Lamb’s Sweetbreads...... 91 Mini Roast (Thick Flank)...... 76 Cutlets – fully trimmed...... 86 Racket Shoulder (Paletilla)...... 71 90% VL Lamb...... 91 Bone-in Lamb Rump...... 76 ‘Premium’ French Trimmed Neck – untrimmed...... 72 Chump – boneless...... 76 Steaks and Daubes Cutlets...... 86 Lamb Fat...... 91 Neck – fully trimmed...... 72 Rump portion (boneless)...... 77 Leg Steaks – bone-in...... 82 ‘Premium’ T-bone Chops...... 86 Neck...... 72 ‘Premium’ Lamb Leg Steaks...... 82 T-bone chops without flank...... 86

67 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Primals and enter the code into the ‘Cutting Specifications’ search

Legs with Chump Leg with Chump Leg without Chump Chump – bone-in

Code: Leg L029 Code: Leg L001 Code: Leg L002 Code: Leg L008

Description: Pair of legs and chump. Description: Whole leg and chump. Description: Leg where the chump is Description: The chump is removed from removed, part of the tail still attached. the leg.

Chump – boneless Chump – Centre Cut Hinds and Ends (breast and Chine and End (long) (boneless and fully trimmed) flanks removed)

Code: Leg L009 Code: Leg L028 Code: Loin L045 Code: Loin L030

Description: The chump is removed from the Description: The chump centre cut is Description: Fore end, breast and flanks Description: Legs, shoulders, scrag and leg and deboned. A versatile cut. It can be removed from the leg without the remainder removed from the carcase. breast removed. used as a small joint, cut into pavés, steaks of the silverside. All fat and connective or dice. tissue removed.

68 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Primals and enter the code into the ‘Cutting Specifications’ search

Chine and End (short) Best End (long) Loin – double untrimmed Loin – single untrimmed

Code: Loin L031 Code: Loin L029 Code: Loin L037 Code: Loin L039

Description: Fore end, legs and breast Description: The best end (long) will consist Description: The length of the ribs is 40 mm Description: The length of the ribs is 40 mm are removed. of 12 rib bones on each side. from the tip of the eye muscle. The neck is from the tip of the eye muscle. The neck is removed in line with the first rib. removed in line with the first rib.

Loin – double fully trimmed Loin – single fully trimmed Middle Middle excluding breast flanks

Code: Loin L038 Code: Loin L040 Code: Loin L001 Code: Loin L002

Description: The length of the ribs is 40 mm Description: The length of the ribs is 40 mm Description: The fore end and the legs and Description: The breast flanks are removed from the tip of the eye muscle. External fat is from the tip of the eye muscle. External fat is chumps are removed. at a distance equal to 1½ times the length of removed. The neck is removed in line with removed. The neck is removed in line with the eye muscle. the first rib. the first rib.

69 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Primals and enter the code into the ‘Cutting Specifications’ search

Loin with chump Loin without chump Best End of Neck – short and Best End of Neck – short and un-split split

Code: Loin L008 Code: Loin L009 Code: Loin L006 Code: Loin L007

Description: The length of the breast flanks Description: The length of the breast flanks Description: The length of the breast flanks Description: The length of the breast flanks is a maximum of 1½ times the length of the is a maximum of 1½ times the length of the is a maximum of 1½ times the length of the is a maximum of 1½ times the length of the eye muscle. eye muscle. eye muscle. eye muscle.

Saddle – bone-in Short Saddle Loin Eye Muscle (whole) Loin – eye muscle fully trimmed (best end)

Code: Loin L027 Code: Loin L003 Code: Loin L046 Code: Loin L042

Description: Fully trimmed and prepared Description: The length of the breast flanks Description: Loin eye muscle (whole). Description: Fully trimmed eye muscle, saddle of lamb. is a maximum of 1½ times the length of the fat and connective tissue removed. eye muscle.

70 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Primals and enter the code into the ‘Cutting Specifications’ search

Fillet (whole) Fillets Short Fore Short Fore – single

Code: Loin L047 Code: Loin L026 Code: Forequarter L001 Code: Forequarter L038

Description: Whole fillet. Description: Fully trimmed fillets of lamb. Description: A 6-rib short fore. Description: A single forequarter of lamb.

Short Fore – single (rib cage Shoulder – traditional Shoulder Racket Shoulder (Paletilla) removed) bone-in

Code: Forequarter L039 Code: Forequarter L002 Code: Forequarter L023 Code: Forequarter L026

Description: A single forequarter with rib, Description: A square cut shoulder with part Description: Round untrimmed shoulder. Description: The shoulder is removed from back and neck bones removed. of the knuckle removed. The blade bone cartilage remains attached to the carcase following the natural seams. the shoulder.

71 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Primals and enter the code into the ‘Cutting Specifications’ search

Neck – untrimmed Neck – fully trimmed Neck Neck Fillet

Code: Forequarter L020 Code: Forequarter L021 Code: Forequarter L015 Code: Forequarter L016

Description: Neck (scrag) removed in line Description: Neck (scrag) is removed in line Description: A bone-in neck. Description: A fully trimmed neck fillet with with the first rib. with the first rib. Backstrap and excess fat the yellow gristle removed and end squared. removed.

Neck of Lamb – boneless Neck – split and trimmed Breast – with flank Breast with flank (boneless)

Code: Forequarter L035 Code: Forequarter L036 Code: Breast L003 Code: Breast L016

Description: The neck is removed in line Description: The neck is removed in line with Description: Breast without the breast tip Description: Boneless breast with flank. with the first rib, deboned and excess fat the first rib and excess fat is trimmed off. but thin flank part remains. is trimmed off.

72 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Primals and enter the code into the ‘Cutting Specifications’ search

Breast – Square Cut Breast – Square Cut Breast Tip Breast – untrimmed (boneless)

Code: Breast L002 Code: Breast L015 Code: Breast L004 Code: Breast L007

Description: Breast without the breast tip Description: Boneless square-cut breast. Description: Tip of the breast from the Description: The rib section of the breast and thin flank part. forequarter. with the flank removed.

Breast – fully trimmed Flank Flank Muscles – fully trimmed

Code: Breast L008 Code: Breast L005 Code: Breast L006

Description: The rib section of the breast Description: Flank section without the bones Description: Flank muscles trimmed of with the flank removed. or cartilage. excess fat.

73 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Leg – Carvery without Leg Joints – traditional Leg – fully trimmed ‘Premium’ Carvery Leg of Chump Lamb

Code: Leg L003 Code: Leg L006 Code: Leg L026 Code: Leg L005

Description: This leg is part boned and Description: This leg has the chump Description: Whole leg and chump of lamb Description: This premium carvery leg is the chump, tail and aitch bone are removed removed and is cut in half. with external fat removed. deboned except for the knucklebone. from the leg. Knucklebone and excess fat The topside is removed to give even diameter are trimmed. slices and for easy carving.

Leg – Carvery French Leg – boned and rolled Leg Joints – Whole Leg (A) Leg Joints – Whole Leg (B) trimmed with the Chump

Code: Leg L004 Code: Leg L007 Code: Leg L040 Code: Leg L041

A B C C

B D A

E D

Description: This leg is part boned and has Description: This leg has the chump and Description: Description: the chump still attached. The aitch bone is knuckle removed and is then deboned and A. Lamb shank A Mini bone-in leg joint removed and knuckle French trimmed. rolled. B Mini leg of lamb on the bone B Mini carvery leg of lamb C Lamb silverside joint C Lamb rump roast D Mini roast (topside) D Topside toast E Lamb rump mini roasts

74 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Leg Joints – Whole Leg (C) Leg Joints – Whole Leg (D) Lamb Leg Roasties Lamb Spatchcock (leg)

Code: Leg L042 Code: Leg L043 Code: Leg L039 Code: Leg L034

A B B

A C D

Description: Description: Description: Deboned and highly trimmed Description: A whole leg and chump A Topside roast A Bone-in lamb rump leg of lamb, cut into individual portions. spatchcock with the knuckle bone left in. B Carvery leg of lamb B Mini leg carvery leg of lamb Butterfly cut to create a joint of even C Bone-in lamb rump C Mini leg bone-in joint thickness. D Topside roast

Lamb Spatchcock (portions) Lamb Mini Spatchcock (leg) Lamb Spatchcock (shoulder) Silverside (trimmed)

Code: Leg L031 Code: Leg L035 Code: Forequarter L030 Code: Leg L045

Description: Prepared from the leg and Description: The spatchcock is prepared Description: The rib eye joint (Code: Description: Silverside muscle with heel chump of lamb. from the topside of lamb. Forequarter L031) is removed from the (trimmed). forequarter and the remainder is deboned and scored to create the spatchcock.

75 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Leg Noisette Joint Topside (untrimmed) Topside Roast Mini Roast (Topside)

Code: Leg L014 Code: Leg L046 Code: Leg L010 Code: Leg L011

Description: Prepared from the silverside Description: Untrimmed topside muscle. Description: Whole topside with maximum Description: Whole topside cut in half with muscle of the leg. Even in diameter and easy fat thickness of 5 mm. maximum fat thickness of 5 mm. to cut into noisettes after cooking.

Thick Flank (untrimmed) Mini Roast (Thick Flank) Bone-in Lamb Rump Chump – boneless

Code: Leg L044 Code: Leg L013 Code: Leg L032 Code: Leg L009

Description: Untrimmed thick flank muscle. Description: A thick flank joint with the ends Description: Prepared from the chump with Description: The chump is removed from the squared off. the tail bone removed. leg and deboned. A versatile cut. It can be used as a small joint, cut into pavés, steaks or dice.

76 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Rump portion (boneless) Chump – centre cut Shoulder – traditional bone-in Shoulder – partly boned (boneless and fully trimmed) and fully trimmed

Code: Leg L030 Code: Leg L028 Code: Forequarter L002 Code: Forequarter L024

Description: Boneless rump prepared from Description: The chump centre cut is Description: A square cut shoulder with part Description: A round shoulder with blade the leg and chump. removed from the leg without the remainder of the knuckle removed. bone removed, leaving the blade bone of the silverside. All fat and connective cartilage attached to the shoulder. Excess tissue removed. fat removed.

Shoulder – half ‘Premium’ Shoulder – Lamb Carvery Roast Shoulder – boned and rolled Carvery Roast (shoulder)

Code: Forequarter L003 Code: Forequarter L008 Code: Forequarter L027 Code: Forequarter L007

Description: A traditional shoulder cut in half. Description: Partly deboned shoulder with a Description: This joint is similar but smaller Description: A deboned shoulder with French trimmed knuckle attached. Very easy than the ‘Premium’ Shoulder – Carvery roast internal fat pockets and large gristles to carve. Code: Forequarter L008. removed. Evenly rolled and both ends trimmed square.

77 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Victoria Roast Mini Roast Lamb Rib Eye Joint Shoulder Noisette Joint

Code: Forequarter L009 Code: Forequarter L009 Code: Forequarter L031 Code: Forequarter L010

Description: A deboned and highly trimmed Description: A deboned and highly trimmed Description: The rib eye joint is prepared Description: Only the best parts of the shoulder rolled into two equal-sized joints. shoulder rolled into four equal-sized from the most succulent and tender part of shoulder are used for this product. mini joints. the lamb shoulder.

‘Rustic’ Lamb Shoulder ‘Rustic’ Lamb Roast Lamb Henrys Saddle bone-in

Code: Forequarter L028 Code: Forequarter L006 Code: Forequarter L029 Code: Loin L027

Description: This joint contains the meatiest Description: A traditional bone-in shoulder, Description: The Lamb Henrys are chunky Description: Fully trimmed and prepared part of the lamb shoulder without the including the knuckle cut into three or more bone-in pieces of lamb prepared from the saddle of lamb. knuckle. Ideal for slow cooking before portions and scored. rustic lamb shoulder (Code: Forequarter finishing off on the grill or barbecue. L028) and cut into four equal portions.

78 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Saddle boneless Short Saddle Lamb Guard of Honour Crown of Lamb

Code: Loin L028 Code: Loin L003 Code: Loin L048 Code: Loin L049

Description: Fully trimmed, deboned and Description: The length of the breast flanks Description: Two French-trimmed 7-rib loin Description: Two French-trimmed 7-rib loin rolled saddle of lamb. is a maximum of 1½ times the length of the racks, interlocked to form a Guard of Honour. racks secured with twine to produce a Crown eye muscle. of Lamb.

Short Saddle deboned and Short Saddle – stuffed Saddle without flank – Saddle without flank – fully rolled untrimmed trimmed

Code: Loin L004 Code: Loin L005 Code: Loin L032 Code: Loin L033

Description: The bones are removed from Description: Boneless saddle stuffed with Description: Saddle, breast flank is removed Description: Saddle, breast flank is the short saddle and the whole joint is rolled. a flavoured lamb mince stuffing. The fillets in line with the eye muscle. removed in line with the eye muscle. The fillets are left inside the joint. are left inside the joint. External fat is removed.

79 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Loin without flank – fully Loin – boned and rolled Cannon – bone-in ‘Premium’ Lamb Sirloin trimmed

Code: Loin L034 Code: Loin L017 Code: Loin L014 Code: Loin L015

Description: Saddle, breast flank is removed Description: The whole loin is used for this Description: A bone-in cannon of lamb with Description: Highly trimmed loin of lamb in line with the eye muscle and back is split joint. The length of the breast flanks is the the fat left on but the bark removed. with the fat left on but the bark removed. into single loins. External fat is removed. same as the length of the eye muscle. Maximum fat thickness 6 mm.

‘Premium’ Lamb Cannon Scrag Joint Rolled Belly of Lamb Boneless Rolled Breasts

Code: Loin L016 Code: Forequarter L004 Code: Breast L013 Code: Breast L011

Description: Only a fully trimmed eye muscle Description: Cut from a section of the neck. Description: This joint is prepared from three Description: Two boneless trimmed breasts is used for this premium cannon. boneless breasts of lamb, with the red flank rolled together. Ideal for slow or sous vide meat and excess fat removed. Ideal for slow cooking. or sous vide cooking.

80 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Lamb Brisket Joints

Code: Breast L014

Description: This joint is prepared using 3-4 fully trimmed lamb breast tips. Ideal for slow or sous vide cooking.

Lamb Spare Rib

Code: Breast L012

Description: The flank is removed from the rib section of the breast, excess fat is removed and the outer is scored. Ideal for slow or sous vide cooking.

81 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Steaks and Daubes and enter the code into the ‘Cutting Specifications’ search

Leg Steaks – bone-in ‘Premium’ Lamb Leg Steaks Lamb Leg Steaks Escallops (Thick Flank)

Code: Leg L019 Code: Leg L016 Code: Leg L017 Code: Leg L018

Description: Cut from the centre of the leg Description: Premium lamb leg steaks are Description: Boneless leg steaks. The whole Description: A trimmed thick flank muscle and contains a small bone in the centre of cut from the topside of lamb. Maximum fat leg is used for this steak. cut into three equal-sized escallops. each steak. thickness 5 mm.

Chump Steaks – bone-in Chump Steaks – boneless Bone-in Lamb Rump Rump portion (boneless) Portions

Code: Leg L020 Code: Leg L021 Code: Leg L033 Code: Leg L030

Description: Prepared from the bone-in Description: Boneless steaks cut from Description: Prepared from the bone-in Description: Boneless rump prepared from chump and cut into portions. the chump. rump with the tail bone removed and cut into the leg and chump. two portions.

82 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Steaks and Daubes and enter the code into the ‘Cutting Specifications’ search

Lamb Pavé Lamb Rump Pavé Lamb Pavé – Thick Flank Lamb Chateaubriand

Code: Leg L012 Code: Leg L036 Code: Leg L037 Code: Leg L038

Description: Whole topside cut into three Description: Prepared from a rump of lamb, Description: The thick flank is cut in half Description: As the head of the fillet of lamb equal portions with maximum fat thickness which is cut square from the leg and cut lengthways for this pavé. is very small, the small tender flank muscle is of 5 mm. lengthways in half. left attached to this Chateaubriand.

Fillets Daubes (leg) Daubes (shoulder) ‘Rustic’ Lamb Chunkies

Code: Loin L026 Code: Leg L015 Code: Forequarter L012 Code: Forequarter L013

Description: Fully trimmed fillets of lamb. Description: Prepared from boneless leg Description: These daubes are cut from a Description: Deboned and highly trimmed meat and secured with two roasting bands to deboned and highly trimmed shoulder and shoulder cut into individual portions, which keep the daubes in shape during cooking. secured with two roasting bands to keep the are scored. daubes in shape during cooking.

83 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Steaks and Daubes and enter the code into the ‘Cutting Specifications’ search

Lamb Rosettes Valentine Steaks ‘Premium’ Lamb Noisettes

Code: Forequarter L014 Code: Loin L022 Code: Loin L023

Description: This product is produced from Description: Cut from the lumbar section Description: Cut from the lumbar section of a deboned and highly trimmed shoulder. of the loin, and butterfly cut. the loin. The length of the breast flanks is the same as the length of the eye muscle. Maximum fat thickness 6 mm.

Noisette Skewers Leg Noisette Skewers Cannon Skewers

Code: Loin L024 Code: Leg L048 Code: Loin L025

Description: Two noisettes on a wooden Description: Prepared from the silverside Description: Only the eye of the loin is used skewer. muscle of the leg. Skewer at even intervals for this product. and slice into noisette skewers.

84 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Racks, Cutlets and Ribs and enter the code into the ‘Cutting Specifications’ search

Rack – 7-rib Rack – 7-rib (part fat Rack – 7-rib Rack – Banqueting-style removed) (cap and fat removed)

Code: Loin L010 Code: Loin L043 Code: Loin L044 Code: Loin L013

Description: The rib section of the loin Description: Rack of lamb with the outer Description: Rack of lamb with cap and Description: A 7-bone rack, which has three is used. layer of fat removed from the eye muscle but outer layer of fat removed. rib bones removed at alternate intervals. some fat is left on the rib section.

‘Premium’ single-bone Rack – 2 x 3-rib Rack – 6-rib (shoulder) Rack – 2-bone mini rack mini rack to include one cutlet (shoulder)

Code: Loin L012 Code: Loin L011 Code: Forequarter L011 Code: Forequarter L032

Description: A premium 3-rib rack, which Description: These 2 x 3-rib racks are cut Description: This rack is cut from the rib Description: This 2-bone mini rack is has two of the outside rib bones removed, from a 7-bone rib, leaving one French cutlet, section of the forequarter. prepared from the rib section of the leaving the centre rib attached. which will be included in the delivery. forequarter.

85 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Racks, Cutlets and Ribs and enter the code into the ‘Cutting Specifications’ search

Rack – 3-bone rack (shoulder) Rack – single-bone rack Cutlets Cutlets – fully trimmed (shoulder)

Code: Forequarter L033 Code: Forequarter L034 Code: Loin L020 Code: Loin L041

Description: This 3-bone rack is prepared Description: A 3-bone rack prepared from Description: Only the rib section of the loin Description: The length of the ribs is 40 mm from the rib section of the forequarter. the rib section of the forequarter (Code: is used. from the tip of the eye muscle. External fat is Forequarter L033), which has two of the removed from the loin. outside rib bones removed.

‘Premium’ French Trimmed ‘Premium’ T-bone Chops T-bone chops without flank Barnsley Chop Cutlets

Code: Loin L019 Code: Loin L021 Code: Loin L035 Code: Loin L018

Description: Rack of lamb cut into individual Description: Only the lumbar section of the Description: T-bone chops without flank Description: A double lamb chop. Maximum premium cutlets. loin is used for this premium T-bone chop. (fully trimmed). fat thickness 6 mm.

86 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Racks, Cutlets and Ribs and enter the code into the ‘Cutting Specifications’ search

Fully trimmed Barnsley chop Scrag Slices Chunky Neck Chops Neck of Lamb – boneless

Code: Loin L036 Code: Forequarter L005 Code: Forequarter L037 Code: Forequarter L035

Description: The flanks and all back fat are Description: A section of the neck cut Description: The split neck is removed in line Description: The split neck is removed in line removed. into slices. with the first rib and excess fat is trimmed with the first rib, deboned, and excess fat is off. The remainder is cut into three portions. trimmed off.

Neck – split and trimmed Neck – meaty bones Ribs – individual Ribs – small pieces

Code: Forequarter L036 Code: Forequarter L022 Code: Breast L009 Code: Breast L010

Description: The split neck is removed in Description: The split neck is removed in line Description: The rib section of the breast Description: The rib section of the breast line with the first rib and excess fat is with the first rib and cut/sawn into 10 mm with the flank removed. Trimmed of excess with the flank removed. Trimmed of excess trimmed off. thick slices. fat and cut into individual ribs. fat and cut into individual ribs. Ribs are cut into 30–40 mm length pieces.

87 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Knuckles and enter the code into the ‘Cutting Specifications’ search

Shank (untrimmed) Shank Shank French trimmed Shank French trimmed without heel muscle

Code: Leg L047 Code: Leg L022 Code: Leg L023 Code: Leg L024

Description: Untrimmed shank. Description: Cut from the leg with some Description: Cut from the leg with some of Description: Cut from the leg without the of the heel muscle attached to create a the heel muscle attached to create a meaty heel muscle to create a mini shank. The meaty shank. shank. The shank is trimmed to expose shank is trimmed to expose 3 cm of bone. 25 mm of bone.

Knuckle Standard Shoulder Knuckle – short Knuckle

Code: Forequarter L019 Code: Forequarter L018 Code: Forequarter L017

Description: Knuckle with one end Description: Knuckle with both ends Description: This is the meaty knuckle square cut. square cut. version, which contains extra shoulder meat and is French trimmed.

88 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Dice and Stir-Fry and enter the code into the ‘Cutting Specifications’ search

‘Premium’ Diced Leg Diced Shoulder 90% VL Stir-Fry 95% VL

Code: Dice L001 Code: Dice L002 Code: Stir-Fry L003

Description: Prepared from a highly trimmed Description: Prepared from a highly trimmed Description: Prepared from highly trimmed leg cut into 2.5 cm diameter dice. 95% shoulder cut into 2.5 cm diameter dice. lamb and cut into strips 10 cm long and visual lean. 90% visual lean. 1 cm wide.

Leg – dice and meaty bones Shoulder – dice and meaty bones

Code: Leg L027 Code: Forequarter L025

Description: Description: A The leg and round shoulder chump with fat with blade bone removed. The and excess fat remainder is removed. The deboned and remainder is diced. Some deboned and meat is left in diced. Some the bones and meat is left on sawn into 2 cm the bones and thick pieces. sawn into 2 cm thick pieces.

89 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Mince and enter the code into the ‘Cutting Specifications’ search

Minced Lamb 95% VL

Code: Mince L001

Description: Mince is 95% visual lean.

Minced Lamb 90% VL

Code: Mince L002

Description: Mince is 90% visual lean.

90 For full cutting specifications, visit ahdb.org.uk/mpg Lamb Offal and Trim and enter the code into the ‘Cutting Specifications’ search

Lamb’s Kidneys Lamb’s Heart Lamb’s Liver

Code: Offal L001 Code: Offal L001 Code: Offal L001

Lamb’s Sweetbreads 90% VL Lamb Lamb Fat

Code: Offal L001 Code: Trim L001 Code: Trim L002

Note: The offal section in this publication is limited. However, AHDB has produced a separate guide, detailing fifth quarter and variety cuts. 91 Mutton Index Mutton Primals

Primals Leg and Chump Leg and Chump – without Leg and Chump...... 92 aitch and tail bone Leg and Chump – without aitch and tail bone....92 Leg and Chump without shank (boneless)...... 92 Code: Leg M001 Code: Leg M009 Leg without Chump and shank (boneless)...... 92 Chump (boneless)...... 93 Middle...... 93 Best End and Middle Neck...... 93 Loin – without Chump...... 93 Loin – without Chump (boneless)...... 93 Loin – Eye Muscle fully trimmed...... 93 Loin – Eye Muscle (with silver skin)...... 93 Fillets...... 93 Forequarter...... 94 Forequarter (without ribcage and neck bones)...94 Description: Whole leg and chump. Neck Fillet...... 94 Description: Partly deboned leg and chump with the knuckle trimmed. Shoulder (round) – Paletilla...... 94 Breast – Square Cut...... 94 Breast – Square Cut (boneless)...... 94

Roasting Joints Leg without chump and shank (boneless, Leg and Chump without Leg without chump and netted)...... 95 shank (boneless) shank (boneless) Shoulder Joint – boneless and netted...... 95 Code: Leg M002 Code: Leg M003 Knuckles Shank – with knuckle (Leg)...... 95 Shank (Leg)...... 95

Trim 90% VL Boneless Mutton...... 95

Description: Boneless leg and chump Description: Boneless leg without chump without shank meat. and shank meat.

92 For full cutting specifications, visit ahdb.org.uk/mpg Mutton Primals Mutton Primals and enter the code into the ‘Cutting Specifications’ search

Chump (boneless) Middle Best End and Middle Neck Loin – without Chump

Code: Leg M006 Code: Loin M001 Code: Loin M007 Code: Loin M002

Description: The chump is removed from the Description: The fore end is removed Description: The breast flank is removed Description: The length of the breast flanks leg and deboned. between the 6th and 7th rib and the chump at a distance of 1½ times the length of the is a maximum of 1½ times the length of the is left on the leg. eye muscle. eye muscle.

Loin – without Chump Loin – Eye Muscle fully Loin – Eye Muscle (with silver Fillets (boneless) trimmed skin)

Code: Loin M003 Code: Loin M004 Code: Loin M005 Code: Loin M006

Description: Boneless loin without chump. Description: Eye muscle prepared from Description: Untrimmed eye muscle Description: Fully trimmed fillets of mutton. The flank is 1½ times the length of the a complete loin and fully trimmed of fat prepared from a complete loin. eye muscle. and gristle.

93 For full cutting specifications, visit ahdb.org.uk/mpg Mutton Primals and enter the code into the ‘Cutting Specifications’ search

Forequarter Forequarter (without ribcage Neck Fillet and neck bones)

Code: Forequarter M001 Code: Forequarter M002 Code: Forequarter M003

Description: A 6-rib bone forequarter. Description: A partly deboned (6-rib bone) Description: A neck fillet with the yellow forequarter. gristle removed.

Shoulder (round) – Paletilla Breast – Square Cut Breast – Square Cut (boneless)

Code: Forequarter M004 Code: Breast M001 Code: Breast M002

Description: Round shoulder removed from Description: Breast is removed between Description: Breast is removed between the carcase by following the natural seams. the 6th and 7th ribs, and flank tails are left the 6th and 7th ribs, and flank tails are left on the leg. on the leg.

94 For full cutting specifications, visit ahdb.org.uk/mpg Mutton Roasting Joints, Knuckles, Trim and enter the code into the ‘Cutting Specifications’ search

Leg without chump and Shoulder Joint – boneless Shank – with knuckle (Leg) shank (boneless, netted) and netted

Code: Leg M004 Code: Forequarter M005 Code: Leg M007

Description: Boneless netted leg joint. Description: Boneless joint prepared from a Description: Cut from the leg with the knuckle boneless forequarter. still attached.

Shank (Leg) 90% VL Boneless Mutton

Code: Leg M008 Code: Trim M001

Description: Cut from the leg with the Description: Lean mutton trim. knuckle removed.

95 Pork Pork carcase classification

The following equipment is approved Method 3 Lean Meat Percentage (LMP) for use in the UK: HGP or FOM are used to measure: and EU Grade • Optical probe • Backfat and rind thickness at the LMP is calculated as follows: Hennessey Grading Probe (HGP) P2 position as for Method 2. The Optical probe • HGP or FOM probes are inserted • Fat-O-Meater (FOM) • 6 cm from the dorsal midline • Cold carcase weight and P2 AutoFOM (or P1 + P3) fat depths are used • • Backfat and rind thickness at a to estimate LMP • CSB Ultra-Meater point 6 cm from the dorsal midline between the third and fourth last An EU grade can be allocated to a The HGP, FOM, AutoFOM and carcase by using the LMP. CSB Ultra-Meater are all automatic rib. This measurement is referred recording probes. to as rib fat Lean meat percentage EU grade Method 1 • Longissimus dorsi (eye muscle) depth at a point 6 cm from the 60% and above S Optical Probe is used to measure dorsal midline between the 55–59% E backfat and rind thickness at the third and fourth last rib. This 50–54% U P1 and P3 positions, level with the measurement is referred to as 45–49% R head of the last rib. The probe is rib muscle. inserted 4.5 cm and 8 cm from the 40–44% O dorsal midline, respectively. The sum Locations of probing sites on 39% or less P of the P1 and P3 measurements a pig carcase is recorded. Visual Appraisal Method 2 This is the identification of pigs with Optical Probe is used to measure carcase faults. These are described backfat and rind thickness at the as ‘Z’ carcases. Carcases that are P2 position, level with the head of scraggy, deformed, blemished, the last rib. The probe is inserted pigmented and coarse skinned, 6.5 cm from the dorsal midline. those with soft fat or pale muscle, and those devalued by being partially condemned, are recorded as ‘Z’ on m the carcase record (PCC1 or computer b equivalent). Young boars are identified and recorded. Carcases with poor conformation are recorded as ‘C’ carcases at the request of the abattoir.

b musle

96 Pork index

Primals Topside ...... 103 Fillet – fully trimmed ...... 109 Forequarter – incl. foot ...... 99 Topside – excl. gracilis muscles ...... 103 Fillet on the bone ...... 109 Forequarter – bone-in ...... 99 Gracilis and associated muscles ...... 104 Forequarter – without neck, vertebrae and rib bones ...... 99 Thick Flank ...... 104 Chops, Steaks and Daubes Shoulder – round ...... 99 Thick Flank – fully trimmed 98%VL ...... 104 T-Bone Chops ...... 110 Shoulder – picnic ...... 99 Silverside with Salmon Cut and Heel Muscle ...... 104 Club Steaks ...... 110 Shoulder – boneless, rindless, excl. shank ...... 99 Silverside with Salmon Cut ...... 104 Cote de Porc ...... 110 Shoulder – boneless 95%VL, excl. shank ...... 99 Silverside with Salmon Cut – fully trimmed 98%VL ...... 104 Tomahawk Steak ...... 110 Boston Butt (Neck End) – bone-in, rind on ...... 99 Silverside – fully trimmed 98%VL ...... 104 Chops – Loin (part vertebrae removed) ...... 110 Collar of pork – bone-in ...... 100 Salmon Cut – fully trimmed 98%VL ...... 104 Chops – rib section of the loin ...... 110 Collar of pork – boneless ...... 100 Rump ...... 105 Chops – collar ...... 110 Brisket Muscle ...... 100 Rump – fully trimmed 98%VL ...... 105 Thin Cut Escallops – Topside, excl. gracilis muscle Brisket Muscle – fully trimmed ...... 100 Heel Muscle – fully trimmed ...... 105 (5–7 mm thick) ...... 110 Shank – forequarter ...... 100 Thin Cut Escallops – Silverside (5–7 mm thick) ...... 111 Middle – incl. chump ...... 100 Roasting Joints Thin Cut Rump Steak (5–7 mm thick) ...... 111 Middle – incl. fillet...... 100 Carvery Leg Roast – boneless ...... 106 Thin Cut Loin Steak (5–7 mm thick) ...... 111 Middle – excl. fillet...... 100 Carvery Shoulder Roast – boneless ...... 106 Thin Cut Loin Escallops – 99%VL (5–7 mm thick) ...... 111 Middle – boneless ...... 101 Leg of Pork – boned and rolled ...... 106 Thin Cut Collar Steaks (5–7 mm thick) ...... 111 Loin – bone-in, rind on, incl. fillet...... 101 Leg Joint – boneless ...... 106 Thin Cut Belly Rashers – rindless (5–7 mm thick) ...... 111 Loin – bone-in, rindless, incl. fillet...... 101 Loin and Belly Joint – boneless ...... 106 Loin Cannon Steaks ...... 111 Loin – bone-in, rind on, excl. fillet...... 101 Boston Butt Joint (Neck End) – boneless and rindless ...... 106 Oysters of Pork – Loin 99%VL ...... 111 Loin – bone-in, rindless, excl. fillet...... 101 Collar Joint – Boneless ...... 106 Oysters of Pork – Topside, excl. gracilis muscle ...... 112 Loin – boneless, rind on ...... 101 Collar Joint with crackling – boneless ...... 106 Oysters of Pork – Salmon Cut ...... 112 Loin – boneless, rindless ...... 101 Shoulder Joint – boneless (Feather and LMC muscles) ...... 107 Topside Steaks (15 mm thick) ...... 112 Loin and Chump – rind on ...... 101 Shoulder Joint – boneless (Brisket and Blade muscles) ...... 107 Rump Steak ...... 112 Loin and Chump – rindless ...... 102 Loin Joint with Crackling – boneless ...... 107 Rump Steak on the bone ...... 112 Chump ...... 102 Loin Joint – boneless and rindless ...... 107 Leg Steaks – Thick Flank ...... 112 Loin Eye Muscle 95%VL, incl. silverskin, chain and Belly Roast – boneless and rindless ...... 107 Presa Steak (Denver Steak) ...... 112 spinalis muscle ...... 102 Rack of Pork ...... 107 Steaks (LMC) ...... 112 Loin Eye Muscle 98%VL, excl. silverskin, incl. chain and Tomahawk Rack ...... 107 Loin Steaks – boneless ...... 113 spinalis muscle ...... 102 Loin Joints – 99%VL ...... 107 Valentine Steaks ...... 113 Loin Eye Muscle – 99%VL ...... 102 Loin Cannon ...... 108 Rib Eye Steaks ...... 113 Belly – bone-in, rind on ...... 102 Loin Cannon – 99%VL ...... 108 Loin Escallops – 99%VL ...... 113 Belly – bone-in, rindless ...... 102 Mini Leg Joint with Crackling – boneless ...... 108 Collar Steak ...... 113 Belly – boneless, rind on ...... 102 Mini Joint (350–450 g) – Leg ...... 108 Belly Slices – bone-in, rind on ...... 113 Belly – boneless, rindless ...... 103 Mini Joint (350–450 g) – Topside ...... 108 Belly Slices – bone-in, rindless ...... 113 Leg and Chump – incl. head of fillet...... 103 Mini Joint (350–450 g) – Collar ...... 108 Belly Slices – mini ...... 113 Leg and Chump – excl. fillet head ...... 103 Mini Joint with crackling (350–450 g) – Collar ...... 108 Fillet of Pork Spatchcock ...... 114 Leg and Chump – without hip and tail bone, excl. fillet...... 103 Chuck Eye Joint – Collar ...... 108 Fillet of Pork Spatchcock – portions ...... 114 Leg of Pork ...... 103 Fillet ...... 109 Fillet on the bone ...... 114 Leg of Pork – boneless ...... 103

97 Fillet Steak on the bone ...... 114 Dice (collar 90%VL) ...... 119 Fillet Medallions ...... 114 ‘Quick Cook’ Dice (collar 90%VL) ...... 119 Fillet of Pork – skewers ...... 114 Stir-Fry (leg muscles 98%VL) ...... 119 Derby Pavé – collar ...... 114 ‘Quick Cook’ Strips (collar 90%VL) ...... 119 Daubes – collar ...... 114 Mince 95%VL ...... 119 Daubes – leg muscles ...... 115 Sausages ...... 119 Chunkies – leg muscles ...... 115 Chuck Spatchcock – collar ...... 115 Bacon and Cured Meat Belly Tendrons ...... 115 Back Bacon – rindless, smoked ...... 120 Belly Blocks – boneless, rindless ...... 115 Back Bacon – rindless ...... 120 Belly Pin Wheels ...... 115 Streaky Bacon – rindless, smoked ...... 120 Streaky Bacon – rindless ...... 120 Ribs, Hock and Shanks Gammon Steaks ...... 120 Spare Rib – loin ...... 116 Gammon – whole ...... 120 Spare Ribs – loin, individual ...... 116 Gammon Smoked – whole ...... 120 Gloucester Ribs Rack ...... 116 Gammon Joint – boneless and rolled ...... 120 Gloucester Ribs – individual ...... 116 London Rib Rack – loin ...... 116 Offal London Ribs ...... 116 Fore Trotters ...... 121 Spare Ribs – belly ...... 116 Fore Trotter Split ...... 121 Spare Ribs – belly, individual ...... 116 Hind Trotters ...... 121 King Rib Rack – belly ...... 117 Hind Trotter Split ...... 121 King Rib – belly, portions ...... 117 Pig’s Liver ...... 121 Derby Ribs – collar ...... 117 Pig’s Kidney ...... 121 Derby Ribs – collar, boneless ...... 117 Brisket Rib Rack ...... 117 Brisket Ribs – individual ...... 117 Forequarter Ribs ...... 117 Pork Henry – whole ...... 117 Pork Henry – portions ...... 118 Hock ...... 118 Shank – hindquarter ...... 118 Shank Portions – hindquarter ...... 118 Shank – forequarter ...... 118 Shank – forequarter, rindless ...... 118 Shank Portions – forequarter, rindless ...... 118

Dice, Stir-Fry, Mince and Sausages Dice (leg muscles 98%VL) ...... 119 Dice (shoulder muscles 95%VL) ...... 119

98 For full cutting specifications, visit ahdb.org.uk/mpg Pork Primals and enter the code into the ‘Cutting Specifications’ search

Forequarter – incl. foot Forequarter – bone-in Forequarter – without neck, Shoulder – round vertebrae and rib bones

Code: 1026 Code: 1003 Code: 1004 Code: 1005

Description: Bone-in forequarter with the Description: Bone-in forequarter. Description: Bone-in forequarter – ribs, Description: Removed from the foot attached. neck bones and vertebrae removed. forequarter with the collar muscles and brisket ribs removed.

Shoulder – picnic Shoulder – boneless, Shoulder – boneless 95%VL, Boston Butt (Neck End) – rindless, excl. shank excl. shank bone-in, rind on

Code: 1006 Code: 1027 Code: 1028 Code: 1029

Description: Removed from the forequarter Description: Prepared from the round Description: Prepared from the round Description: This cut contains the collar and with the collar muscles, brisket ribs and part shoulder (Code: 1005) excluding the shank shoulder (Code: 1005) excluding the shank blade bone part of the shoulder. of the rind removed. muscles. muscles. Trimmed to 95%VL.

99 For full cutting specifications, visit ahdb.org.uk/mpg Pork Primals and enter the code into the ‘Cutting Specifications’ search

Collar of pork – bone-in Collar of pork – boneless Brisket Muscle Brisket Muscle – fully trimmed

Code: 1007 Code: 1008 Code: 1030 Code: 1031

Description: Bone-in pork collar, seam cut Description: Boneless collar, seam cut from Description: The brisket muscle is removed Description: The brisket muscle is removed from the forequarter. the forequarter. by seam cutting from the round shoulder by seam cutting from the round shoulder (Code: 1005). (Code: 1005). Excess fat and gristle removed.

Shank – forequarter Middle – incl. chump Middle – incl. fillet Middle – excl. fillet

Code: 1032 Code: 1033 Code: 1018 Code: 1034

Description: The shank is removed from the Description: This middle consists of the loin Description: This middle consists of the loin Description: This middle consists of the loin forequarter between the radius/ulna and and belly, including the chump, which is part and belly, including the fillet. and belly with the fillet removed. humerus. of the leg.

100 For full cutting specifications, visit ahdb.org.uk/mpg Pork Primals and enter the code into the ‘Cutting Specifications’ search

Middle – boneless Loin – bone-in, rind on, Loin – bone-in, rindless, Loin – bone-in, rind on, incl. fillet incl. fillet excl. fillet

Code: 1035 Code: 1010 Code: 1011 Code: 1037

Description: This middle has all bones Description: Bone-in loin including the rind. Description: Bone-in loin with rind and fat Description: Bone-in loin including rind but removed by sheet boning and does not Fillet included. removed to a maximum fat depth of 10 mm. without the fillet. include the fillet. Fillet included.

Loin – bone-in, rindless, Loin – boneless, rind on Loin – boneless, rindless Loin and Chump – rind on excl. fillet

Code: 1036 Code: 1056 Code: 1013 Code: 1038

Description: Bone-in loin without the fillet, Description: Loin with the bones and fillet Description: Loin with rind, bones and fillet Description: Bone-in loin including the and with rind and fat removed to a maximum removed. muscle removed. chump, which is part of the leg. fat depth of 10 mm.

101 For full cutting specifications, visit ahdb.org.uk/mpg Pork Primals and enter the code into the ‘Cutting Specifications’ search

Loin and Chump – Chump Loin Eye Muscle 95%VL, incl. Loin Eye Muscle 98%VL, rindless silverskin, chain and spinalis excl. silverskin, incl. chain muscle and spinalis muscle

Code: 1039 Code: 1057 Code: 1042 Code: 1043

Description: Bone-in loin including the Description: Chump removed from the Description: Boneless loin with the tail and Description: Boneless loin with the tail, all chump, which is part of the leg. Rind removed. loin and chump, and contains part of the all back fat removed. back fat and silverskin removed. rump muscles.

Loin Eye Muscle – Belly – bone-in, rind on Belly – bone-in, rindless Belly – boneless, rind on 99%VL

Code: 1044 Code: 1014 Code: 1040 Code: 1015

Description: Boneless loin, with the tail, all Description: Bone-in belly with the rind on. Description: Bone-in belly with the rind Description: Rind on belly with the ribs back fat, silverskin, chain and spinalis muscle removed. removed by sheet boning. removed, leaving just the eye muscle. Trimmed to 99%VL.

102 For full cutting specifications, visit ahdb.org.uk/mpg Pork Primals and enter the code into the ‘Cutting Specifications’ search

Belly – boneless, rindless Leg and Chump – incl. head Leg and Chump – excl. fillet Leg and Chump – without of fillet head hip and tail bone, excl. fillet

Code: 1016 Code: 1017 Code: 1045 Code: 1046

Description: Rindless belly with the ribs Description: Leg and chump removed from Description: Leg and chump removed from Description: Part-boned leg and chump removed by sheet boning. the side of pork by cutting between the last the side of pork by cutting between the last of pork, excluding the head of the fillet. two lumbar vertebrae. Including the fillet two lumbar vertebrae. Excluding the fillet head. head.

Leg of Pork Leg of Pork – boneless Topside Topside – excl. gracilis muscles

Code: 1047 Code: 1048 Code: 1019 Code: 1020

Description: The leg of pork does not Description: Leg of pork with the hock Description: Topside seam cut from the leg. Description: Seam cut from the leg with the include the chump. removed. The femur is removed by tunnel gracilis and associated muscles removed. boning. The leg of pork does not include the chump.

103 For full cutting specifications, visit ahdb.org.uk/mpg Pork Primals and enter the code into the ‘Cutting Specifications’ search

Gracilis and associated Thick Flank Thick Flank – fully trimmed Silverside with Salmon Cut muscles 98%VL and Heel Muscle

Code: 1049 Code: 1050 Code: 1021 Code: 1022

Description: Gracilis and associated Description: Thick flank seam cut from Description: Thick flank seam cut from the Description: Silverside with salmon cut and muscles are removed from the topside by the leg. leg and trimmed to 98%VL. heel muscle seam cut from the leg. seam cutting.

Silverside with Salmon Cut Silverside with Salmon Cut – Silverside – fully trimmed Salmon Cut – fully trimmed fully trimmed 98%VL 98%VL 98%VL

Code: 1023 Code: 1055 Code: 1051 Code: 1052

Description: Silverside with salmon cut Description: Silverside with salmon cut Description: Silverside seam cut from the Description: Salmon cut seam cut from the seam cut from the leg. seam cut from the leg and trimmed to leg and trimmed to 98%VL. leg and trimmed to 98%VL. 98%VL.

104 For full cutting specifications, visit ahdb.org.uk/mpg Pork Primals and enter the code into the ‘Cutting Specifications’ search

Rump Rump – fully trimmed 98%VL

Code: 1053 Code: 1024

Description: Rump seam cut from the leg. Description: Rump seam cut from the leg and trimmed to 98%VL.

Heel Muscle – fully trimmed

Code: 1054

Description: Heel muscle seam cut from the leg and fully trimmed.

105 For full cutting specifications, visit ahdb.org.uk/mpg Pork Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Carvery Leg Roast – Carvery Shoulder Roast – Leg of Pork – boned and Leg Joint – boneless boneless boneless rolled

Code: 2003 Code: 2002 Code: 2001 Code: 2032

Description: The topside and thick flank are Description: Produced from a partly Description: Tunnel boned and rolled leg of Description: Joints prepared from the leg removed from a boneless leg and chump. deboned round shoulder for easy carving, pork with the hock removed. and chump of pork. The remainder is trimmed of excess fat and with the shank left on. gristle and rolled into a roasting joint.

Loin and Belly Joint – Boston Butt Joint (Neck Collar Joint – Boneless Collar Joint with crackling – boneless End) – boneless and rindless boneless

Code: 2004 Code: 2024 Code: 2006 Code: 2019

Description: Boneless, rindless loin and belly Description: This cut contains the collar Description: Trimmed boneless collar rolled Description: Trimmed boneless collar with rolled into a roasting joint. and blade bone part of the shoulder and is into a roasting joint. added rind for crackling and rolled into a deboned and rolled into a roasting joint. roasting joint.

106 For full cutting specifications, visit ahdb.org.uk/mpg Pork Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Shoulder Joint – boneless Shoulder Joint – boneless Loin Joint with Crackling – Loin Joint – boneless and (Feather and LMC muscles) (Brisket and Blade muscles) boneless rindless

Code: 2021 Code: 2022 Code: 2031 Code: 2005

Description: Produced from the boneless Description: Produced from the boneless Description: Boneless and rind on loin, rolled Description: Boneless and rindless loin, round shoulder, which is seam cut and only round shoulder, which is seam cut and only into a roasting joint. rolled into a roasting joint. the highly trimmed feather and LMC muscles the highly trimmed brisket and blade muscles are used for this roasting joint. are used for this roasting joint.

Belly Roast – boneless and Rack of Pork Tomahawk Rack Loin Joints – 99%VL rindless

Code: 2009 Code: 2008 Code: 2035 Code: 2018

Description: Boneless and rindless belly, Description: This joint is produced from the Description: This joint is produced from the Description: Only the eye of the loin, with all rolled into a roasting joint. rib section of the loin. rib section of the loin with 17.5 cm of the rib gristle and visible fat removed, is used for bones exposed. this joint.

107 For full cutting specifications, visit ahdb.org.uk/mpg Pork Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Loin Cannon Loin Cannon – 99%VL Mini Leg Joint with Mini Joint (350–450 g) – Leg Crackling – boneless

Code: 2033 Code: 2034 Code: 2036 Code: 2010

Description: Produced from a boneless and Description: Produced from a boneless and Description: Rind on mini joints prepared Description: Prepared from seam cut rindless loin cut lengthways in half to rindless loin, with all gristle and visible fat from a boneless leg and chump of pork topside, silverside, thick flank and rump. produce Loin Cannons of required weight. removed. Cut in half lengthways to produce without the topside. Weight range 350–450 g. Maximum fat thickness 7 mm. Loin Cannons – 99%VL of required weight.

Mini Joint (350–450 g) – Mini Joint (350–450 g) – Mini Joint with crackling Chuck Eye Joint – Collar Topside Collar (350–450 g) – Collar

Code: 2017 Code: 2007 Code: 2020 Code: 2023

Description: Prepared from seam cut Description: Prepared from the collar. Description: Prepared from the collar with Description: This joint is the continuation of topside. Weight range 350–450 g. Weight range 350–450 g. added rind for crackling. Weight range the rib eye muscle, which runs into the collar. 350–450 g.

108 For full cutting specifications, visit ahdb.org.uk/mpg Pork Roasting Joints and enter the code into the ‘Cutting Specifications’ search

Fillet Fillet – fully trimmed

Code: 2012 Code: 2029

Description: Whole fillet. Description: Whole fillet fully trimmed.

Fillet on the bone

Code: 2030

Description: A bone-in fillet prepared from the lumbar section of the loin.

109 For full cutting specifications, visit ahdb.org.uk/mpg Pork Chops, Steaks and Daubes and enter the code into the ‘Cutting Specifications’ search

T-Bone Chops Club Steaks Cote de Porc Tomahawk Steak

Code: 3007 Code: 3009 Code: 3081 Code: 3059

Description: Prepared from the lumbar Description: Prepared from the rib section Description: Prepared from the rib section Description: Prepared from the rib section section of the loin. Contains the loin and of the loin, with each club steak containing of the loin with every other rib removed. of the loin with each steak containing a long fillet muscle. a rib. French trimmed rib.

Chops – Loin (part vertebrae Chops – rib section of the Chops – collar Thin Cut Escallops – removed) loin Topside, excl. gracilis muscle (5–7 mm thick)

Code: 3042 Code: 3008 Code: 3010 Code: 3035

Description: Prepared from the whole loin Description: Prepared from the rib section Description: Prepared from the bone-in Description: Prepared from a fully trimmed without the fillet and part vertebrae removed. of the loin. Thickness 20 mm. Not all chops collar. Thickness 20 mm. topside without the gracilis. will contain a rib.

110 For full cutting specifications, visit ahdb.org.uk/mpg Pork Chops, Steaks and Daubes and enter the code into the ‘Cutting Specifications’ search

Thin Cut Escallops – Thin Cut Rump Steak Thin Cut Loin Steak Thin Cut Loin Escallops – Silverside (5–7 mm thick) (5–7 mm thick) (5–7 mm thick) 99%VL (5–7 mm thick)

Code: 3036 Code: 3038 Code: 3041 Code: 3006

Description: Prepared from a fully trimmed Description: Prepared from a fully trimmed Description: Prepared from a rindless loin. Description: Prepared from a fully trimmed silverside. rump. Maximum fat level 5 mm and tail not to loin eye muscle. exceed 25 mm.

Thin Cut Collar Steaks Thin Cut Belly Rashers – Loin Cannon Steaks Oysters of Pork – Loin (5–7 mm thick) rindless (5–7 mm thick) 99%VL

Code: 3003 Code: 3025 Code: 3051 Code: 3052

Description: Prepared from a fully trimmed Description: Prepared from a rindless Description: Prepared from the single loin Description: Prepared from a fully trimmed boneless collar of pork. trimmed belly. eye muscle cut in half lengthways. Maximum loin eye muscle cut in half lengthways. fat level 7 mm. Maximum thickness 15 mm.

111 For full cutting specifications, visit ahdb.org.uk/mpg Pork Chops, Steaks and Daubes and enter the code into the ‘Cutting Specifications’ search

Oysters of Pork – Topside, Oysters of Pork – Salmon Cut Topside Steaks (15 mm thick) Rump Steak excl. gracilis muscle

Code: 3039 Code: 3040 Code: 3073 Code: 3016

Description: Prepared from a fully trimmed Description: Prepared from a fully trimmed Description: Topside including the gracilis Description: Full rump removed from a leg topside. Maximum thickness 15 mm and salmon cut. Maximum thickness 15 mm. muscle. Maximum thickness 15 mm. and chump of pork, cut into steaks. width 50 mm.

Rump Steak on the bone Leg Steaks – Thick Flank Presa Steak (Denver Steak) Steaks (LMC)

Code: 3037 Code: 3032 Code: 3072 Code: 3064

Description: Full bone-in rump removed Description: Thick flank muscle removed Description: Prepared from a single muscle Description: The LMC muscle is seam cut from a leg and chump of pork, cut/sawn from a leg and chump of pork, cut that is seam cut from a collar of pork. from the round shoulder and cut into steaks. into steaks. into steaks. A well-known cut in Spain.

112 For full cutting specifications, visit ahdb.org.uk/mpg Pork Chops, Steaks and Daubes and enter the code into the ‘Cutting Specifications’ search

Loin Steaks – boneless Valentine Steaks Rib Eye Steaks Loin Escallops – 99%VL

Code: 3004 Code: 3012 Code: 3014 Code: 3048

Description: Complete boneless loin cut Description: Complete boneless, rindless Description: Prepared from the thoracic Description: Prepared from the single loin into steaks. Maximum fat thickness 8 mm. loin, butterfly-cut into steaks. section of the loin eye muscle, which eye muscle without the darker spinalis Tail of the loin not to exceed 25 mm. includes the darker spinalis muscle. muscle and chain. All fat and gristle removed.

Collar Steak Belly Slices – bone-in, Belly Slices – bone-in, Belly Slices – mini rind on rindless

Code: 3001 Code: 3022 Code: 3023 Code: 3024

Description: Boneless trimmed collar cut Description: Slices of bone-in and Description: Slices of bone-in and Description: Small slices of rindless and into steaks. rind on belly. rindless belly. boneless belly.

113 For full cutting specifications, visit ahdb.org.uk/mpg Pork Chops, Steaks and Daubes and enter the code into the ‘Cutting Specifications’ search

Fillet of Pork Spatchcock Fillet of Pork Spatchcock – Fillet on the bone Fillet steak on the bone portions

Code: 3045 Code: 3046 Code: 2030 Code: 3060

Description: A completely trimmed fillet of Description: A completely trimmed fillet Description: Prepared from the lumbar Description: Prepared from the lumbar pork, butterfly-cut. of pork, butterfly-cut into required portions. section of the loin, leaving part of the bones section of the loin and cut into bone-in attached to the fillet. fillet steaks.

Fillet Medallions Fillet of Pork – skewers Derby Pavé – collar Daubes – collar

Code: 3074 Code: 3047 Code: 3068 Code: 3002

Description: Trimmed fillet cut into 25 mm Description: Trimmed fillet cut into 25 mm Description: Butterfly-cut, trimmed, Description: A boneless collar cut thick medallions. steaks and skewered. boneless collar of pork. lengthways into logs and then cut into required weight portions, secured with roasting bands.

114 For full cutting specifications, visit ahdb.org.uk/mpg Pork Chops, Steaks and Daubes and enter the code into the ‘Cutting Specifications’ search

Daubes – leg muscles Chunkies – leg muscles Chuck Spatchcock – collar

Code: 3018 Code: 3027 Code: 3065

Description: Required weight portions are Description: Trimmed topside, silverside, Description: The Presa/Denver and the prepared from the topside, silverside, rump rump or thick flank cut into required weight remaining rib eye muscles are removed or thick flank and secured with roasting portions and diamond scored. from the collar. The remaining muscle is bands. butterfly-cut into a chuck spatchcock.

Belly Tendrons Belly Blocks – boneless, Belly Pin Wheels rindless

Code: 3026 Code: 3033 Code: 3043

Description: A boneless/rindless belly folded Description: Small chunks of boneless/ Description: A rolled boneless/rindless/ over, secured with elasticated bands and cut rindless belly with diamond score marks. trimmed belly, skewered and cut into required into required weight portions. weight portions.

115 For full cutting specifications, visit ahdb.org.uk/mpg Pork Ribs, Hock and Shanks and enter the code into the ‘Cutting Specifications’ search

Spare Rib – loin Spare Ribs – loin, individual Gloucester Ribs Rack Gloucester Ribs – individual

Code: 3019 Code: 3075 Code: 3055 Code: 3056

Description: Rack loin ribs removed by Description: Rack loin ribs removed by sheet Description: A rack of loin ribs comprising Description: Individual meaty ribs sheet boning. boning and cut into individual ribs. a variety of muscles, including the tail of the comprising a variety of muscles, including loin, creating a very meaty rib rack. the tail of the loin.

London Rib Rack – loin London Ribs Spare Ribs – belly Spare Ribs – belly, individual

Code: 3057 Code: 3058 Code: 3020 Code: 3021

Description: Vertebrae and feather bones of Description: Vertebrae and feather bones Description: Rack of ribs, including the Description: Individual ribs, including the the loin with a minimum of 20 mm thick layer of the loin with a minimum of 20 mm thick soft bones/cartilage taken from the belly soft bones/cartilage taken from the belly of meat. layer of meat. Cut into 30 mm wide by sheet boning. by sheet boning. individual portions.

116 For full cutting specifications, visit ahdb.org.uk/mpg Pork Ribs, Hock and Shanks and enter the code into the ‘Cutting Specifications’ search

King Rib Rack – belly King Rib – belly, portions Derby Ribs – collar Derby Ribs – collar, boneless

Code: 3053 Code: 3054 Code: 3066 Code: 3067

Description: All the trimmed belly meat is left Description: All the trimmed belly meat is left Description: Prepared from the collar bones Description: Prepared from a on the rib section of the belly to create a very on the rib section of the belly to create a very with a minimum of 20 mm thick layer of meat boneless collar. meaty rib rack of required weight. meaty rib, which is cut into individual and cut into 30 mm wide portions. portions containing two small ribs each.

Brisket Rib Rack Brisket Ribs – individual Forequarter Ribs Pork Henry – whole

Code: 3069 Code: 3070 Code: 3071 Code: 2025

Description: A very meaty rib rack, which Description: Individual meaty ribs. Description: A 4-bone rib rack produced Description: Meaty shoulder blade of pork. includes the brisket muscle. from the forequarter.

117 For full cutting specifications, visit ahdb.org.uk/mpg Pork Ribs, Hock and Shanks and enter the code into the ‘Cutting Specifications’ search

Pork Henry – portions Hock Shank – hindquarter Shank Portions – hindquarter

Code: 2026 Code: 3076 Code: 3077 Code: 3078

Description: Meaty shoulder blade of pork Description: Bone-in and rind on, hind hock. Description: Produced from the hock with Description: Individual portions. Produced cut into portions. the rind and heel muscle part removed. from the hock with the rind and heel muscle part removed.

Shank – forequarter Shank – forequarter, rindless Shank Portions – forequarter, rindless

Code: 1032 Code: 3079 Code: 3080

Description: A bone-in and rind on shank, Description: A bone-in and rindless shank, Description: Individual slices produced from produced from the forequarter. produced from the forequarter. the rindless forequarter shank.

118 For full cutting specifications, visit ahdb.org.uk/mpg Pork Dice, Stir-Fry, Mince and Sausages and enter the code into the ‘Cutting Specifications’ search

Dice (leg muscles 98%VL) Dice (shoulder muscles Dice (collar 90%VL) ‘Quick Cook’ Dice (collar 95%VL) 90%VL)

Code: 4001 Code: 4004 Code: 4005 Code: 4006

7 mm

Description: Produced from the leg and Description: Produced from the round Description: Produced from the collar, fully Description: Produced from the collar, fully chump muscles, fully trimmed 98%VL and shoulder muscles, fully trimmed 95%VL and trimmed 90%VL and cut into dice. trimmed 90%VL and cut into 7 mm x 7 mm cut into dice. cut into dice. x 7 mm cubes.

Stir-Fry (leg muscles 98%VL) ‘Quick Cook’ Strips (collar Mince 95%VL Sausages 90%VL)

Code: 4003 Code: 4002 Code: 5001 Code: 7001

7 mm Description: We have not prepared a full specification for pork sausages, because 50 mm there are so many different regional varieties. The cost of the sausage is generally dictated Description: Produced from the leg and Description: Produced from the collar, fully Description: Lean pork cuts 98%VL minced by the type of meat used, the meat/fat/water chump muscles, fully trimmed 98%VL and trimmed 90%VL and cut into 7 mm x 7 mm twice through a 5 mm plate. content and what ingredients/preservatives/ cut into 1 cm x 1 cm x 6 cm stir-fry strips. x 50 mm strips. rusk/seasoning are used. Therefore, it is important when purchasing sausages to request this information.

119 For full cutting specifications, visit ahdb.org.uk/mpg Pork Bacon and Cured Meat and enter the code into the ‘Cutting Specifications’ search

Back Bacon – rindless, Back Bacon – rindless Streaky Bacon – rindless, Streaky Bacon – rindless smoked smoked

Code: 6011 Code: 6001 Code: 6012 Code: 6003

Description: Cured loin of rindless pork, Description: Cured loin of rindless pork, Description: Cured belly of rindless pork, Description: Cured belly of rindless pork, smoked and sliced to the required thickness. sliced to the required thickness. smoked and sliced to the required thickness. sliced to the required thickness.

Gammon Steaks Gammon – whole Gammon Smoked – whole Gammon Joint – boneless and rolled

Code: 6005 Code: 6006 Code: 6007 Code: 6008

Description: Cured boneless leg of pork Description: Cured leg of pork. Description: Cured and smoked leg of pork. Description: Cured leg of boneless pork, formed into a cylindrical shape with the formed into a cylindrical shape and tied with steaks cut across the grain. string at even intervals.

120 For full cutting specifications, visit ahdb.org.uk/mpg Pork Offal and enter the code into the ‘Cutting Specifications’ search

Fore Trotters Fore Trotter Split Hind Trotters

Code: 8008 Code: 8009 Code: 8010

Description: Bone-in trotters removed from Description: Bone-in trotters removed from Description: Hind trotters removed from the forequarter. the forequarter and split down the centre. the leg.

Hind Trotter Split Pig’s Liver Pig’s Kidney

Code: 8011 Code: 8013 Code: 8014

Description: Hind trotters removed from the Description: Pig’s liver. Description: Pig’s kidney. leg and split down the centre.

Note: The offal section in this publication is limited. However, AHDB has produced a separate guide, detailing fifth quarter and variety cuts. 121

123 The Meat Purchasing Guide and Download the FREE Meat Purchasing Cutting Specification Manual can Guide app, with ordering facilities, be downloaded at: onto your smartphone or tablet. ahdb.org.uk/mpg

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ISBN: 978-1-911181-03-3