1 / 3

Proposed UNECE Bovine / Ovine addition

TOPSIDE CAP OFF  -   2011 Alternative Description: INSIDE CAP OFF 2011 Topside Cap Off is prepared from the Topside (item 2000) by the removal of the M. gracilis muscle along the natural seam. Fat deposits are removed. Point Requiring Specification:

angelo
Télécharger la présentation

Proposed UNECE Bovine / Ovine addition

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. TOPSIDE CAP OFF  -   2011 Alternative Description: INSIDE CAP OFF 2011 Topside Cap Off is prepared from the Topside (item 2000) by the removal of the M. gracilis muscle along the natural seam. Fat deposits are removed. Point Requiring Specification: Removal of the M. pectineus and/or M. sartorius muscles. Proposed UNECE Bovine / Ovine addition Additional to Bovine Standards TOPSIDE CAP OFF  SIDE MUSCLES REMOVED Alternative Description: INSIDE CAP OFF SIDE MUSCLE removed Topside Cap Off –Side Muscles removed is prepared from the Topside (item 2000) by the removal of the M. gracilis muscle along the natural seam. The following side muscles are removed M. pectineus and M. sartorius muscles. Fat deposits are removed.

  2. Proposed UNECE Bovine / Ovine addition BONELESS SHEEPMEAT • CHUMP  -   5130 • Chump is prepared from a Leg Chump On Boneless (item 5060) and is removed by a straight cut approximately 12mm from the hip joint (acetabulum) and at right angles across the primal. • Points Requiring Specification: • Flank removed. • Specify surface fat trim level. Additional to Ovine Standards RUMP Chump is prepared from a Leg Chump On Boneless (item 5060) and is removed by a straight cut approximately 12mm from the hip joint (acetabulum) and at right angles across the primal. The cap muscle, Flank and associated fat are removed

  3. Proposed UNECE Bovine / Ovine addition BONELESS SHEEPMEAT • RACK CAP  -   5086 • Rack Cap is prepared from a Rack – Cap On (item 4932) by removing the cap muscle covering the eye muscle portion. The cap will be comprised of the M. trapezius, M. latissimus dorsi. • Further trimming of the cap is as agreed between buyer and seller. • Point Requiring Specification: • Specify fat trim level.

More Related