Topside Topside (without gracilis) Topside Fully Trimmed (without gracilis) Main Topside Muscle (semimembranosus) Topside B001 Topside B016 Topside B017 Topside B018 Description: Whole topside. Exposed blood veins are removed and maximum fat thickness is 10mm. Description: Boneless trimmed topside without gracilis. Description: This topside only contains the main topside muscle (semimembranosus) and the tender top muscle (adductor) and is fully trimmed. Description: The main topside muscle (semimembranosus) is fully trimmed. Tender Top Muscle (adductor) Gracilis and associated Muscles Topside Gracilis Muscle Topside Small Side Bullet Muscle (pectineus) Topside B019 Topside B020 Topside B021 Topside B022 Description: The tender top muscle (adductor) is fully trimmed. Description: This group of muscles contains the gracilis, pectineus and sartorius. Description: This muscle is positioned on top of the topside. Description: This muscle is positioned next to the tender top muscle (adductor) and is extremely tender. For full cutting specifi cation refer to CD at the back of the manual. 1
Topside Flap Muscle (sartorius) (Knuckle) Pavé Muscle (Vastus Medialis) Femur Muscle (Vastus Intermedius) Topside B023 B001 B008 B009 Description: This muscle is positioned between the topside muscles and the thick fl ank. Description: Rump tail and fat pockets are removed, maximum fat level 10mm. Description: The pavé muscle from the thick fl ank is positioned next to the topside and is extremely tender. Description: The femur muscle from the thick fl ank is positioned next to the femur bone. Centre Cut Muscle (Rectus Femoris) Plate Muscle (Vastus Lateralis) Silverside (with silver gristle) Silverside (without silver gristle) B010 B011 Silverside B009 Silverside B001 This is the centre muscle from the thick fl ank, also known as the bullet muscle. Description: The plate muscle from the thick fl ank is positioned next to the silverside. Description: Whole silverside and salmon cut. Internal fat pockets are removed but silver gristle remains. Maximum fat level 15mm. Description: Whole silverside and salmon cut. Internal fat pockets and silver gristle are removed. Maximum fat level 15mm. 2 For full cutting specifi cation refer to CD at the back of the manual.
Salmon Cut (Silverside Round) Rump and Loin (bone-in) Rib and Loin (bone-in) Sirloin and fillet (bone-in) Silverside B010 Rump B001 Sirloin B016 Sirloin B001 Description: Maximum fat level 15mm. Description: Flank is removed 50mm from tip of the eye muscle. Sirloin contains three ribs. Description: Bone-in rib and loin containing 7 rib bones. Description: A 3-rib sirloin with the fl ank removed 50mm from the tip of the eye muscle. Rump (with part tail) D Rump (without tail) Rump Cap (picanha) Rump Cap (picanha) large cut Rump B002 Rump B004 Rump B015 Rump B016 Description: This rump contains a maximum of 50mm rump tail. Maximum fat thickness is 10mm. Description: This rump contains no rump tail. Maximum fat thickness is 10mm. Description: This rump cap muscle/picanha is removed from a traditional rump and is therefore smaller than the Rump Cap (picanha) large cut ( Rump B016). Fat level not to exceed 10mm. Description: This rump cap muscle/picanha is removed from the silverside in line with the tip of the salmon cut, after the rump muscles have been removed and is a longer cut than the Rump Cap (picanha) Rump B015. Fat level not to exceed 10mm. For full cutting specifi cation refer to CD at the back of the manual. 3
Prime Rump Rump Bistro Muscle Rump tail Striploin Rump B018 Rump B019 Rump B012 Sirloin B002 Description: This rump has the cap muscle/ picanha ( Rump B015) and the bistro muscle ( Rump B019) removed. Fat level not to exceed 10mm. Description: This premium muscle comes from the most tender part of the rump and contains no gristle. Description: Maximum fat thickness 10mm. Description: A 3-rib boneless sirloin with the fl ank removed 40mm from the tip of the eye muscle. 25mm backstrap is removed and fat level is not to exceed 10mm. Larder Trim Sirloin Fillet Fillet ex.chain Rump Fillet with silver gristle and chain muscle Sirloin B015 Fillet B001 Fillet B002 Fillet B011 Description: A 3-rib boneless sirloin with the fl ank removed 25mm from the tip of the eye muscle. 60mm backstrap is removed and fat level is not to exceed 5mm. Description: Whole fillet with chain. External fat and discoloured tissue removed. Description: Whole fillet without chain. External fat and discoloured tissue removed. Description: This is the head of the fillet (rump end) with the chain, trimmed of all fat but silver gristle remains. 4 For full cutting specifi cation refer to CD at the back of the manual.
Rump Fillet Loin Fillet with silver gristle Loin Fillet Heel Muscle and chain muscle Fillet B009 Fillet B012 Fillet B010 Leg B001 Description: This is the head of the fillet (rump end) without the chain, trimmed of all fat but silver gristle remains. Description: This is part of the fillet which is attached to the sirloin end with the chain, trimmed of all fat but silver gristle remains. Description: This is part of the fillet which is attached to the sirloin end, without the chain, trimmed of all fat but silver gristle remains. Description: The heel muscle is trimmed of excess fat. This muscle is ideal for slow cooking and is similar to shin meat. Pencil Muscle Hind Shin Prime Hind Shin Muscle Thin Flank (bone in) Leg B003 Shin B002 Shin B007 Thin Flank B010 Description: This muscle is part of the heel muscle and is similar to the shin muscle structure. Description: Trimmed of excess fat. This muscle is ideal for slow cooking. Description: This muscle is the thickest muscle in the hind shin and ideal for slow cooking methods. Description: 3 bone thin fl ank. For full cutting specifi cation refer to CD at the back of the manual. 5
Thin Flank (boneless) Flank Skirt (Bavette) Flank Skirt (Bavette) fully trimmed Thin Flank B009 Thin Flank B007 Thin Flank B008 Description: 3 bone thin fl ank primal (boneless). Description: Flank skirt (bavette) excess fat removed. Description: Flank skirt (bavette) fully trimmed of gristle and excess fat. Goose Skirt Flank Skirt Thin Flank B002 Thin Flank B003 Description: The goose skirt is trimmed of all gristle and excess fat. Description: The fl ank skirts are trimmed of all gristle and excess fat. 6 For full cutting specifi cation refer to CD at the back of the manual.