KN

UC

KLE

5072TO

PSIDE 5073

SILVERSID

E 5071

SHO

RT LO

IN

4880

RU

MP 5074LO

IN 4860

RA

CK

(FREN

CH

ED) 4938

RA

CK

4932

SQU

AR

E CU

T SHO

ULD

ER

4990

SHO

ULD

ER - SQ

UA

RE C

UT

RO

LLED/N

ETTED 5050

NEC

K 5020

LEG C

UTS 5065

(CAP OFF)

LEG - C

HU

MP O

N

4800

TEND

ERLO

IN

5080

LEG - C

HU

MP O

N/A

ITCH

B

ON

E REM

OVED

4801

LEG C

HU

MP O

N -

SHA

NK

OFF 4810

LEG C

HU

MP O

FF - SH

AN

K O

FF 4830

BA

CK

STRA

P 5109

BR

EAST A

ND

FLAP

5010

LEG C

HU

MP O

N -

SHA

NK

OFF 5061

LEG FEM

UR

B

ON

E 4802

FOR

E SHA

NK

5030

SHEEPM

EAT PRIMAL CUTS

For further inform

ation contact: AU

S-M

EA

T Lim

ited, PO

Box 3403, Tingalpa Q

LD 41731, P

hone (07) 3361 9200, Fax (07) 3361 9222, w

ww

.ausmeat.com

.au11-2010

LAMB * L *

BASIC CATEGORIESFemale or castrate or entire male ovine that: u Has 0 permanent incisor teeth * Up to 12 months

u Milk Fed Lamb (Symbol “MF”): Lamb that has not been weaned. Younger than 8 weeks.uGrain Fed Lamb (Symbol “GF”) refer Australian Meat Industry Information for specification

and feed details.

MUTTON * M *

RAM * R * Entire or castrate male ovine that:

u Shows SSCu Has at least 1 permanent incisor tooth

ALTERNATIVE CATEGORIES

YOUNG LAMB

Female or castrate male ovine that:

u Has 0 permanent incisor teethu Has no evidence of eruption of permanent upper molar teeth

HOGGET orYEARLING MUTTON

Female or castrate male ovine that: u Has 1 but no more than 2 permanent incisor teethu In male shows no SSC

EWE MUTTON

Female ovine with evidence of eruption of 1 or more permanent incisor teeth

Castrate male ovine that:

u Has 1 or more permanent incisor teeth u Shows no SSC

DEFINITION OF A PERMANENT INCISOR

A PERMANENT INCISOR IS DEFINED AS: u A new incisor that has broken (erupted) through the gum surface. u Permanent incisors are used to determine the age of animals

* YL*

*H*

* E *

uGrain Fed Hogget (Symbol “GF”) refer Australian Meat Industry Information for specification and feed details.

WETHER MUTTON

*W*

FAT CLASS

CLASS 1 CLASS 2 CLASS 3 CLASS 4 CLASS 5

GRUp to 5mm

GR Over 5mm up to 10mm

GR Over 10mm up to 15mm

GR Over 15mm up to 20mm

GR Over 20mm

There are two G.R. sites, one on either side of the

carcase. Either may be used. Each is located 110mm from

the midline of the carcase along the lateral surface

of the 12th rib.

G.R. SITE

STANDARD CARCASE

ubleedingu skinningu removal of all the internal digestive, respiratory, excretory,

reproductive and circulatory organsu minimum trimming as required by the meat inspection service

for the carcase to be passed fit for human consumptionu trimming of the neck and neck region may be extended to ensure

compliance with ‘Zero Tolerance’ for ingesta contamination especially where Halal slaughter has been performed. This extension to the Standard Carcase Trim is limited to a hygiene trim but may include complete removal of the 1st cervical vertebrae. This process must be controlled by the Company MSQA program.

and the removal of the:u head between the skull (occipital bone) and the first cervical vertebrau feet between the knee joint (carpus and metacarpus) and

the hock joint (tarsus and metatarsus)u tail so that it is no longer than five coccygeal vertebraeu thick skirt by separating the connective tissues as close as possible

from the bodies of the lumbar vertebraeu kidneys, kidney knob and the pelvic channel fatu udder, or the testes, penis and udder or cod fatThe carcase must be weighed hot (HSCW).

DEFINITION OF STANDARD CARCASEMID LINE

WEIGHT CLASSES (Scores)Carcases may be classified into weight classes. The classes are based on HSCW as follows:

CLASS 8WEIGHT

Over (kg)

& up to (kg)

10 12 14 16 18 20 22 24 26 28

8 10 12 14 16 18 20 22 24 26

8 10 12 14 16 18 20 22 24 26

FEET(Between the Tarsus and Metatarsus)

TESTES, PENIS, UDDER AND COD FAT OR UDDER FAT

TAIL(Not longer than 5 coc-

cygeal vertebrae)

CHANNEL FAT

KIDNEYS & KIDNEY

KNOBSTHICK SKIRT

HEAD(Between the

Occipital bone & the 1st cervical

vertebra)

FEET(Between the Carpus and Metacarpus)

A sheepmeat carcase is the body of a slaughtered ovine animal after:

* Up to 5 months only (approximately)

* 10 to 18 months (ap-proximately)

* Over 10 months

* Over 10 months

* Over 10 months

The AUS-MEAT Standard Carcase applies to all Over-The-Hooks trading in AUS-MEAT Accredited Abattoirs unless a variation is agreed to by the producer and processor. In this case, the term non-standard carcase must be stated on the feedback sheet.

SSC = Secondary Sexual Characteristics

* Chronological age as shown is approximates only

No evidence of eruption

of permanent upper jaw

molar teeth. Birth to approx.

5 months of age.

Female or castrate male ovine that: uIn male shows no SSC u Has at least 1 permanent incisor tooth * Over 10 months

u OVINE: Optional alternative generic description for Mutton. Refer Australian Meat Industry Infor-mation for conditions of use.

u MANUFACTURING BONELESS: Lamb and Ram may be packed in the same carton with Mutton and described as Mutton.

u PRIMAL CUTS: Bone in or Boneless Lamb and Mutton primal cuts may be mixed in the same pack but the category used can only be the basic category Mutton - *M*.