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LAMB & GOAT CARCASE

Forequarter Pair

Forequarter Pair is prepared from a Carcase by a cut along the contour of the specified rib and ventral to the flap cutting line retaining the Flap on the Forequarter Pair, and at right angle through the thoracic vertebrae severing the back bone.

Trunk

Trunk is prepared from a Carcase by a straight cut through the 6th lumbar vertebrae to just clear the tip of the ilium to the ventral portion of the Flap.

Telescoped Carcase

Prepared from a full Carcase. To prepare the leg folded or placed into the chest cavity, a cut is made horizontally across the dorsal edge of the carcase at the junction of the 6th lumbar and 1st sacral vertebrae breaking the spine sufficiently to allow the legs to fold into the cavity of the carcase.

Leg Pair and Saddle

Leg Pair and Saddle is prepared from a Carcase by the removal of the following portions: Breast and Flap are removed by a straight cut parallel on each side and measured from the dorsal edge and commencing from the junction of the 1st rib (sternum) to the reflection of the diaphragm at the 11th rib and following on through the Flap to the superficial inguinal lymph node. The Neck is removed by a straight cut parallel and cranial to the 1st rib and through the junction of the 7th cervical and 1st thoracic vertebrae.

LAMB & GOAT MEAT PRIMAL CUTS

BEEF PRIMAL CUTS

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