Cutting Specification Manual

Transcription

1 Cutting Specification Manual Quality Standard veal The Meat Purchasing Guide, with ordering facilities, is available as an App The Meat Education Programme is designed to help provide invaluable knowledge to people working in the meat industry from butchers to chefs and anybody in between. Visit Seventh Edition December 2015 Contains almost 100 veal cuts

2 Quality & Consistency for the Meat Industry Lifestyle changes and the increasing demand from the discerning consumer have led to tremendous changes and pressures on the red meat industry in terms of product integrity and consistency. This, coupled with more and more meat products and specifications being readily available in the retail and catering market place, has resulted in varying degrees of product inconsistency and standards. The variations inherent in meat carcases and processing methods have also contributed to these inconsistencies. With this in mind, AHDB Beef & Lamb has developed a completely new specification and coding for beef, veal, lamb and mutton products. The specifications in the guide are very clear and concise. They include codes for each product and a step-by-step guide on the processing procedures and techniques. Born in Holland, Dick did his training at the widely acclaimed Utrecht School of butchery and with 35 years industry experience, he is now acknowledged as a leading authority in butchery skills and meat processing. Meeting the demands of the meat buyer Dick van Leeuwen Dick has worked in retail outlets, processing plants and at The Meat and Livestock Commission, where he developed many new products and cutting techniques and, for the last 12 years for AHDB Beef & Lamb, primarily with abattoirs, processors and specialist butchers. He has produced various meat cutting publications to assist butchers and caterers to improve quality and consistency, by using the latest seam-butchery techniques. In 2007, Dick launched the Cutting Specification Manual and Meat Purchasing Guide, which have been widely embraced throughout the whole industry and are now recognised as the bibles of product specifications. Recently identified by world-renowned meat scientist, Dr Chris Calkins, as the finest meat publication I have ever seen, Dick continues to develop new products to add to these publications. visit

3 Higher Standards, Better Returns The Quality Standard Mark Scheme was launched in October 2004 to enhance the 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, animal age, carcase specifications, maturation, eating quality and care for the environment. Specifications for Quality Standard Mark beef Females under the age of 36 months are acceptable. They must not 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 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). For qualifying livestock aged between months: Maturation of 14 days is required on primals used for frying, roasting and grilling (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 ie, Hip bone suspension or electrical stimulation plus the standard 7 day maturation as outlined for under 30 months cattle. Bulls must be no older than 16 months at slaughter. Primals used for frying, roasting and grilling must be subject to a minimum 14 days maturation (from slaughter to the final consumer). Meat from young cattle is subject to specific labelling requirements 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 or pregnant ie 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 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 ie Aitch bone suspension or electrical stimulation.

4 How to use this guide Daubes (Topside) Topside V005 Quality Standard veal Steaks and Daubes Veal Escallops Daubes (topside) Sirloin Steaks Standard Trim T-Bone Steak Topside V004 Topside V005 Sirloin V005 Sirloin V006 Description: Veal Escallops cut from the topside flattened out to achieve 5mm thickness and to maximise tenderness. Description: The daubes are cut into 50mm² and secured with roasting bands to maintain shape during cooking. Description: A three-rib sirloin. Flank remove 40mm from the tip of the eye muscle. 25mm back strap is removed and fat levels not to exceed 10-15mm. Description: Prepared from a four-vertebrae section counting from the rump. 25mm tail and fat thickness 10mm maximum. Sirloin Cannon Steak Sirloin Escallops Salmon Cut Steaks Escallops (Silverside) Sirloin V008 Sirloin V009 Silverside V008 Silverside V Position of the topside. 2. Remove discoloured tissue. 3. Remove the loosely attached cap muscle (gracilis) by cutting along the natural seam. 4. Cap muscle (gracilis). Description: Prepared from the eye of the sirloin which is cut into two lengthways before it is cut into portions. Description: Prepared from the eye of the sirloin with the chain attached. Description: Prepared from the Salmon cut with all connective tissue and fat removed. Description: Prepared from the silverside with all connective tissue and fat removed. Flattened out to achieve 5mm thickness and to maximise tenderness. 50 For full cutting specification refer to CD at the back of the manual. An example of the meat purchasing guide 5. Topside without cap muscle (gracilis). 6. Boneless trimmed topside without cap muscle (gracilis), all visible fat removed. 7. Cut into 50mm topside daubes and use roasting bands to maintain shape. Your customer will quote this code and product name when they place their beef and lamb order The last image to appear is the only image that your customer will see. Easy carcase reference of cut locator Step-by-step instructions. visit

5 Veal Index 1 Topside Topside Trimmed Topside without Cap (gracilis) Topside Cap Muscle (gracilis) Topside Escallops Daubes (Topside) Topside Joint 2 Silverside Silverside with Heel Muscle and Rump Cap Silverside with Heel Muscle Silverside Silverside (without Salmon cut) Silverside (fully trimmed) Salmon cut Salmon cut (fully trimmed) Salmon Cut Steaks Escallops (Silverside) Daubes (Silverside) 3 Thick Flank Thick Flank (with rump tail) Thick Flank (without rump tail) Thick Flank Joints Whole Thick Flank Joint 4 Rump Rump (with part tail) Rump Steaks (with part tail) Rump Cap Centre Cut Rump Prime Rump Steaks Rump Tail 5 Sirloin Sirloin and Whole Fillet 8 bone Sirloin and Short Fillet 8 bone Sirloin and Whole Fillet 3 bone Boneless Sirloin 3 bone Sirloin Steaks Standard Trim T-Bone Steaks Sirloin T-Bone section Sirloin Cannon Steak Sirloin Escallops 6 Fillet Fillet Fillet Fully Trimmed Fillet Steaks Fully Trimmed Rump Fillet with silver gristle and chain muscle Loin Fillet without silver gristle and chain muscle 7 Fore Rib Fore rib 5 Bone Fore rib 5 Bone French Trimmed Rib Eye Rib Eye Steaks Club Steaks Fore rib 5 Bone boned and rolled 8 Chuck Feather Blade Chuck Roll including neck Chuck Roll Chuck Roast Chuck Daubes Chuck Steaks Blade Steak Feather extra trimmed Feather Steaks Flat Iron Steaks Blade 9 LMC Escallops (LMC) LMC 10 Brisket Short 5 bone Brisket Short 5 bone Brisket boneless trimmed Veal ribs Brisket joint Brisket Pave 11 Thin Flank Bavette Steak 8-bone Pistola Flank 12 Leg Shin Heel Muscle Fore Shin Fore Shin trimmed Hind Shin Hind Shin (trimmed) Osso Bucco 13 Dice Stir fry Dice 98% VL Stir-Fry 14 Mince - Trim - Burger Mince 85% VL Mince 95% VL Burgers 90% VL Trim 85% VL Trim 98% VL 15 Offal Veal Offal Primals Veal Primals Fore Quarter Veal Primals Hind Quarter

6 Topside Topside V Position of the topside. 2. Remove discoloured tissue excess fat and exposed blood veins. 5. Fat thickness 10mm maximum at any point.

7 Trimmed Topside without Cap (gracilis) Topside V Position of the topside. 2. Remove discoloured tissue. 3. Remove the loosely attached cap muscle (gracilis) by cutting along the natural seam. 4. Cap muscle (gracilis). 5. Topside without cap muscle (gracilis). 6. Boneless trimmed topside without cap muscle (gracilis), all visible fat removed.

8 Topside Cap Muscle (gracilis) Topside V Position of the topside. 2. Remove the loosely attached cap muscle (gracilis) by cutting along the natural seam. 3. Cap muscle (gracilis) untrimmed. 4. Excess fat and 5. gristle removed.

9 Topside Escallops Topside V Position of the topside. 2. Remove discoloured tissue. 3. Remove the loosely attached cap muscle (gracilis) by cutting along the natural seam. 4. Cap muscle (gracilis). 5. Topside without cap muscle (gracilis). 6. Boneless trimmed topside without cap muscle (gracilis), all visible fat removed. Cut into escallops of required weight. 7. Flatten out between two sheets of plastic using a fat basher to achieve 5mm even thickness and to improve tenderness.

10 Daubes (Topside) Topside V Position of the topside. 2. Remove discoloured tissue. 3. Remove the loosely attached cap muscle (gracilis) by cutting along the natural seam. 4. Cap muscle (gracilis). 5. Topside without cap muscle (gracilis). 6. Boneless trimmed topside without cap muscle (gracilis), all visible fat removed. 7. Cut into 50mm topside daubes and use roasting bands to maintain shape.

11 Topside Joint Topside V Position of the topside. 2. Discoloured tissue 3. excess fat and exposed blood veins are removed. 5. Fat thickness 10mm maximum 6. at any point. Cut topside into two equalsized portions. 7. Roll and tie securely with string at regular intervals.

12 Silverside with Heel Muscle and Rump Cap Silverside V Position of the silverside. 2. Silverside with heel muscle 3. salmon cut and rump cap.

13 Silverside with Heel Muscle Silverside V Position of the silverside. 2. Silverside with 3 heel muscle and salmon cut.

14 Silverside Silverside V Position of the silverside. 2. Silverside anterior view. 3. Silverside posterior view.

15 Silverside (without Salmon cut) Silverside V Position of the silverside. 2. Silverside, salmon cut and heel muscle removed.

16 Silverside (fully trimmed) Silverside V Position of the silverside. 2. Silverside, salmon cut and heel muscle 3. All external fat and gristle to be removed. removed.

17 Salmon cut Silverside V Position of the silverside. 2. Salmon cut.

18 Salmon cut (fully trimmed) Silverside V Position of the silverside. 2. Salmon cut. 3. Remove all connective tissue and fat.

19 Salmon Cut Steaks Silverside V Position of the silverside. 2. Salmon cut. 3. Remove all connective tissue and fat. 4. Cut steaks into required weight or thickness. 5. Salmon Cut Steaks.

20 Escallops (Silverside) Silverside V Position of the silverside. 2. Silverside, salmon cut and heel muscle removed. 3. All external fat and gristle to be removed. 5. Remove centre gristle by following the seam. 6. Cut both pieces into escallops. 7. Flatten out between two sheets of plastic using a fat basher to achieve 5mm thickness and to improve tenderness.

21 Silverside Joint Silverside V Position of the silverside. 2. Silverside. 3. Cut silverside into two lengthways and roll and tie securely into joints.

22 Daubes (Silverside) Silverside V Position of the silverside. 2. Silverside, salmon cut and heel muscle removed. 3. All external fat and gristle to be removed. 5. Remove centre gristle by following the seam. 6.. Cut into 50mm² silverside daubes and use roasting bands to maintain shape.

23 Thick Flank (with rump tail) Thick Flank V Position of the thick flank (knuckle), with rump tail. 2. Excess fat and discoloured tissue is removed.

24 Thick Flank (without rump tail) Thick Flank V Position of the thick flank (knuckle), without rump tail. 2. Excess fat and discoloured tissue is removed.

25 Thick Flank Joints Thick Flank V Position of the thick flank (knuckle), without rump tail. 2. Excess fat and discoloured tissue is removed. 4. Cut the primal lengthways along the grain to produce two equal-sized joints.

26 Whole Thick Flank Joint Thick Flank V Position of the thick flank (knuckle), without rump tail. 2. Excess fat and discoloured tissue is removed. 4. Tie the thick flank securely with string at regular intervals.

27 Rump (with part tail) Rump V Position of the rump. 2. The rump tail is trimmed to a maximum 3. Excess gristle and blood veins are removed. length of 50mm. External fat thickness does not exceed 10mm at any point.

28 Rump Steaks (with part tail) Rump V Position of the rump. 2. The rump tail is trimmed to a maximum 3. Excess gristle and blood veins are removed. 4. Slice the rump into steaks of 15mm length of 50mm. thickness. External fat thickness not to exceed 10mm at any point.

29 Rump Cap Rump V Position of the rump. 2. Separate the cap muscle by cutting along the seam between it and the main rump muscle. Maximum fat thickness 15mm.

30 Centre Cut Rump Rump V Position of the rump. 2. Rump with rump tail and cap muscle 3. Excess gristle and blood veins are removed. removed.

31 Prime Rump Steaks Rump V Position of the rump. 2. Rump with rump tail and cap muscle removed. 3. Excess gristle and blood veins are removed. 4. Slice the rump into steaks of 15mm thickness. 5. Prime Rump Steak

32 Rump Tail Rump V Position of the rump. 2. Rump tail. Maximum fat thickness 10mm.

33 Sirloin and Whole Fillet 8 bone Sirloin V Position of sirloin and fillet. 2. External view. 3. Internal view. Flank to be removed by cutting 50mm from the tip of the eye muscle.

34 Sirloin and Short Fillet 8 bone Sirloin V Position of sirloin and fillet. 2. Internal view. 3. Flank to be removed by cutting 50mm from the tip of the eye muscle.

35 Sirloin and Whole Fillet 3 bone Sirloin V Position of sirloin and fillet. 2. Internal view. 3. Flank to be removed by cutting 50mm from the tip of the eye muscle.

36 Boneless Sirloin 3 bone Sirloin V Position of 3 rib sirloin. 2. Internal view. 3. Flank to be removed by cutting 50mm from the tip of the eye muscle.

37 Sirloin Steaks Standard Trim Sirloin V Position of the three-rib sirloin. 2. Three rib sirloin. Remove all bones using a sheet boning method. Intercostal meat (meat between the ribs) is removed. 3. The tail is trimmed to 50mm maximum from the tip of the eye muscle mm wide back strap is removed. External fat level trimmed back to a maximum of 10mm. 5. Cut remaining sirloin into steaks of even thickness and required portion weight.

38 T-Bone Steaks Sirloin V T-Bone position. 2. From a sirloin with the fillet attached 3. Remove all kidney fat and gristle. Trim the remove a four-vertebrae section counting tail to a maximum length of 25mm from the from the rump. tip of the eye muscle. 4. Internal and external fat thickness not to exceed 10mm. Cut and saw the T-bone section into steaks of required weight or thickness and remove bone dust.

39 Sirloin T-Bone section Sirloin V T-Bone position. 2. From a sirloin with the fillet attached 3. Remove all kidney fat and gristle. Trim the remove a four-vertebrae section counting tail to a maximum length of 25mm from the from the rump. tip of the eye muscle.

40 Sirloin Cannon Steak Sirloin V Position of the sirloin. 2. Remove all gristle, connective tissue and fat from the sirloin. Chain muscle and tail to be removed. 3. Eye muscle of the loin. 4. Cut the eye of the sirloin into two, lengthways. 5. Cut into portions of required weight or thickness. 6. Sirloin Cannon Steak.

41 Sirloin Escallops Sirloin V Position of the sirloin. 2. Remove all gristle, connective tissue and fat 3. Eye muscle of the loin. 4. Cut the eye of the sirloin into escallops of from the sirloin. Chain muscle and tail to be required weight and thickness. left on.

42 Fillet Fillet V Position of the fillet. 2. External fat and discoloured tissue from the top of the fillet is removed. Excess fat and bone gristle from the underside of the fillet is removed.

43 Fillet Fully Trimmed Fillet V Position of the fillet. 2. Boneless untrimmed fillet primal. Remove 3....connective tissue to expose underlying excess fat, gristle and... lean cut surface. Remove the chain muscle.

44 Fillet Steaks Fully Trimmed Fillet V Position of the fillet. 2. Boneless untrimmed fillet primal. Remove 3....connective tissue to expose underlying excess fat, gristle and... lean cut surface. Remove the chain muscle. 4. Cut the fillet into steaks of required weight or thickness.

45 Rump Fillet with silver gristle and chain muscle Fillet V Position of the fillet. 2. Rump fillet prepared to specification.

46 Loin Fillet without silver gristle and chain muscle Fillet V Position of the fillet. 2. Loin fillet prepared to specification.

47 Fore rib 5 Bone Fore rib V The fore rib should be removed from the carcase between rib bones 5-6 and (counting from the neck upwards). 2. The length of the tail is not to exceed 60mm from the outer tip of the eye muscle.

48 Fore rib 5 Bone French Trimmed Fore rib V The fore rib should be removed from the carcase between rib bones 5-6 and (counting from the neck upwards). 2. The length of the tail is not to exceed 60mm from the outer tip of the eye muscle. Remove blade bone cartilage, chine/feather bones and back strap. 3. Trim back 60mm of the meat to expose the rib bone ends. Tie the joint at regular intervals as illustrated.

49 Rib Eye Fore rib V The fore rib should be removed from the carcase between rib bones 5-6 and (counting from the neck upwards). 2. Blade bone cartilage to be removed. Remove bones by sheet boning. Remove the eye muscle by following the natural seam. Trim excess fat and gristle. Internal and external fat thickness not to exceed 15mm.

50 Rib Eye Steaks Fore rib V The fore rib should be removed from the carcase between rib bones 5-6 and (counting from the neck upwards). 2. Blade bone cartilage to be removed. Remove bones by sheet boning. Remove the eye muscle by following the natural seam. Trim excess fat and gristle. Internal and external fat thickness not to exceed 15mm. 4. Cut rib eye into steaks of even thickness and required weight.

51 Club Steaks Fore rib V The fore rib should be removed from the carcase between rib bones 6-7 and (counting from the neck upwards). 2. The length of the tail is not to exceed 60mm from the outer tip of the eye muscle. 3. Remove the chine bone. 4. Remove the cap muscle following the natural seam of the rib eye and trim the remaining fat to the rib bones. French-trim the ribs to leave the bone exposed. 6. Cut and saw into 2cm thick club steaks. Each steak to contain half a rib bone.

52 Fore rib 5 Bone boned and rolled Fore rib V The fore rib should be removed from the carcase between rib bones 5-6 and (counting from the neck upwards). 2. The length of the tail is not to exceed 60mm from the outer tip of the eye muscle. Remove all bones, blade bone cartilage, chine/feather bones and back strap. 3. Trim external fat to a maximum of 10mm. Tie the joint at regular intervals as illustrated.

53 Chuck Roll including neck Chuck V Chuck roll. 2. Yellow gristle (back strap) is removed. 3. Large fat pockets and discoloured tissue are removed.

54 Chuck Roll Chuck V Chuck roll. 2. The neck and yellow gristle (back strap) 3. Large fat pockets and discoloured tissue are removed. is removed.

55 Chuck Roast Chuck V Chuck roll. 2. The neck and yellow gristle (back strap) is removed. 3. Large fat pockets and 4. discoloured tissue are removed. 5. Tie securely at regular intervals.

56 Chuck Daubes Chuck V Chuck roll. 2. The neck and yellow gristle (back strap) is removed. 3. Large fat pockets and discoloured tissue are removed. 5. Cut into 50mm² chuck daubes and use roasting bands to maintain shape.

57 Chuck Steaks Chuck V Chuck roll. 2. The neck and yellow gristle (back strap) is removed. 3. Large fat pockets and discoloured tissue are removed. 5. Cut into steaks of even thickness.

58 Blade Steak Chuck V The blade muscle is situated in the forequarter as illustrated. 2. Blade muscle trimmed of all fat, excess gristle and connective tissue. 3. Cut into steaks of even thickness.

59 Feather extra trimmed Chuck V Position of the feather. 2. Feather muscle. 3. Remove all external gristle and excessive fat from both sides

60 Feather Steaks Chuck V Position of the feather. 2. Feather muscle. 3. Remove all external gristle and excess fat. 4. Cut across the grain into steaks of even thickness.

61 Flat Iron Steaks Chuck V Position of the feather. 2. Feather muscle. 3. Remove all gristle and fat and remove the centre gristle to produce 2 portions of meat. 4. Cut into Flat Iron steaks and score.

62 Blade Chuck V The blade is situated in the forequarter as illustrated. 2. Blade muscle trimmed of all fat, excess gristle and connective tissue.

63 Escallops (LMC) LMC V Position of the LMC. 2. Remove external fat gristle and 3....connective tissue. 4. Follow the central gristle sheath and separate the muscle. Remove gristle. 5. Trim muscle as illustrated and cut into steaks of the required weight. 6. Flatten out between two sheets of plastic using a fat basher to achieve the required thickness and to improve tenderness.

64 LMC LMC V Position of the LMC. 2. Remove excessive fat gristle and 3. connective tissue.

65 Short 5 bone Brisket Brisket V Position of short brisket. 2. Short 5 bone brisket.

66 Short 5 bone Brisket boneless trimmed Brisket V Position of short brisket. 2. Short 5 bone brisket. 3. Internal and external fat is removed to a maximum thickness of 10mm at any point.

67 Veal ribs Brisket V Position of the 8 - bone pistola flank. 2. Remove the rib section by cutting through the cartilages. 3. Internal and external fat is removed to a maximum thickness of 10mm at any point. 5. Cut into portions of required weight. 6. Veal ribs.

68 Brisket joint Brisket V Position of short brisket. 2. Short 5 bone brisket. 3. Internal and external fat is removed to a maximum thickness of 10mm at any point. 5. Roll and tie securely at regular intervals.

69 Brisket Pavé Brisket V Position of short brisket. 2. Short 5 bone brisket. 3. Internal and external fat is removed to a maximum thickness of 10mm at any point. 5. Cut the prepared brisket into 3 equal-sized pieces as illustrated. 6. Brisket pavé.

70 Bavette Steak Thin Flank V Position of the 8 - bone pistola flank. 2. The main thin flank muscle trimmed of all 3. Cut the main muscle at an angle to produce fat and connective tissue. Bavette steaks.

71 8 - bone Pistola Flank Thin Flank V Position of the 8 - bone pistola flank. 2. Internal and external fat is removed to a maximum thickness of 10mm at any point.

72 Heel Muscle Leg V Heel muscle. 2. Excess fat and 3. discoloured tissue is removed.

73 Fore Shin trimmed Shin V Shin and leg illustrated. 2. Fore shin removed by cutting through the joint.

74 Fore Shin trimmed Shin V Shin and leg illustrated. 2. Remove hock and knuckle end to produce a fully trimmed shin

75 Hind Shin Shin V Shin and leg illustrated. 2. Hind shin.

76 Hind Shin (trimmed) Shin V Shin and leg illustrated. 2. Remove hock and knuckle end. 4. Fully trimmed hind shin.

77 Osso Bucco Shin V Shin and leg illustrated. 2. Remove hock and knuckle end to produce a fully trimmed fore and hind shin. 4. Cut and saw into required thickness to produce osso bucco. Saw dust to be removed.

78 Dice 98% VL Dice V Dice can be prepared from various parts of the carcase. 2. Dice prepared to 98% visual lean.

79 Stir-Fry Stir-fry V The following cuts can be used but must not be mixed: topside, thick flank, fillet ends, sirloin ends, rump ends and LMC. 2. Remove all gristle, connective tissue and fat. Cut lean muscle into stir-fry strips of 10mm x 10mm x 60mm.

80 Burgers 90% VL Burgers V Mince to be prepared from fresh fore and hindquarter cuts and trimmings, excluding the head meat and offal. Meat should be free of all bone, discoloured tissue, gristle, blood vessels and glands. 2. Mince the 90% visual lean cuts twice through a 5mm plate and form into burgers.

81 Mince 85% VL Mince V Mince to be prepared from fresh fore and hindquarter cuts and trimmings, excluding the head meat and offal. Meat should be free of all bone, discoloured tissue, gristle, blood vessels and glands. 2. Mince the 85% visual lean cuts twice through a 5mm plate.

82 Mince 95% VL Mince V Mince to be prepared from fresh fore and hindquarter cuts and trimmings, excluding the head meat and offal. Meat should be free of all bone, discoloured tissue, gristle, blood vessels and glands. 2. Mince the 95% visual lean cuts twice through a 5mm plate.

83 Trim 85% VL Trim V Lean trimmings from the veal carcase % visual lean trimmings.

84 Trim 98% VL Trim V Lean trimmings from the veal carcase % visual lean trimmings.

85 Veal Offal Offal V Calf liver. 2. Calf kidney. 3. Calf heart. 4. Calf tongue. 5. Veal body skirt. 6. Calf tail. 7. Calf sweetbread. 8. Calf spleen.

86 Veal Offal Offal V Veal bones. 2. Veal hock bones. 3. Veal marrow bones. 4. Veal marrow bone portions.

87 Pistola Fore Quarter - 5 rib bones. Primal Fore Quarter V001. Veal Primals Fore Quarter

88 Veal Primals Hind Quarter Pistola Hind Quarter - 8 rib bones. Primal Hind Quarter V002. Top bit and rump. Primal Hind Quarter V003. Top bit without rump. Primal Hind Quarter V004.