2.FOREQUARTER CUTS
2.1.Description of cuts
2.1.1.Intervention shin (code INT 21)
Cutting and boning: remove by a cut around the joint separating the shinbone (radius) and clod-bone (humerus). Remove the shinbone (radius).
Trimming: trim sinew tips back to the meat.
Wrapping and packing: these cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.
Shins must not be packed with shanks.
2.1.2.Intervention shoulder (code INT 22)
Cutting and boning: separate the shoulder from the forequarter by cutting in a line following the natural seam around the edge of the shoulder and the cartilage at the tip of the scapula, continuing around the seam so that the shoulder is lifted from its natural pocket. Remove the scapula. The blade muscle under the scapula must be laid back but left attached so as to allow clean removal of the bone. Remove the clod-bone (humerus).
Trimming: remove cartilage, tendons and joint capsules; trim fat so that the overall percentage of visible (external and interstitial) fat does not exceed 10 %.
Wrapping and packing: these cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.
2.1.3.Intervention brisket (code INT 23)
Cutting and boning: separate from the forequarter by cutting in a straight line perpendicular to the middle of the first rib. Remove intercostal muscles and pleura by ‘sheeting out’, with ribs, breastbone and cartilage. Deckle to be left attached to the brisket. Fat underlying the deckle and the sternum must be removed.
Trimming: trim fat so that the overall percentage of visible (external and interstitial) fat does not exceed 30 %.
Wrapping and packing: each cut must be individually wrapped in polyethylene and packed in a carton lined with polyethylene to allow complete wrapping of the cuts.
2.1.4.Intervention forequarter (code INT 24)
Cutting and boning: the cut remaining after removal of the brisket, shoulder and shin is classed as forequarter.
Remove rib bones by sheeting out. Neck bones must be removed cleanly.
The chain muscle must be left attached to this cut.
Trimming: tendons, joint capsules and cartilage to be removed. Trim fat so that the overall percentage of visible (external and interstitial) fat does not exceed 10 %.
Wrapping and packing: these cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.