PMCM 1107 Meat ID Practice Level 1

Meat Identification practice for primal cuts

Fore Shank

portion of the front quarter which is separated from the chuck by a cut passing at a point slightly above (dorsal to) the elbow joint (distal extremity of the humerus) and from the brisket by a cut which follows the natural seam of the elbow bone (olecranon process of the ulna).

Square Cut Chuck

portion of the front quarter which is separated from the rib, plate, brisket and shank by two straight cuts at right angle to each other. The first cut passes between the fifth and sixth rib and separates the chuck, brisket and shank from the rib and plate. The second cut passes at a point slightly above (dorsal to) the elbow joint (distal extremity of the humerus) and through the cartilaginous juncture of the first rib and sternum, and separates the chuck from the brisket and shank.

Rib Section

portion of the front quarter which is separated from the chuck and brisket by a straight cut passing between the fifth and sixth rib and from the plate by a straight cut passing across the ribs at right angles to the first cut at a point slightly below (ventral to) the centre of the rib cage.

Brisket Point

portion of the front quarter which is separated from the plate by a straight cut passing between the fifth and sixth rib, from the chuck by a cut at a right angle to the first cut passing at a point slightly above (dorsal to) the elbow joint (distal extremity of the humerus) and from the shank by a cut which follows the natural contour of the elbow bone (olecranon process of the ulna).

Brisket Plate

portion of the front quarter which is separated from the chuck and brisket by a straight cut passing between the fifth and sixth rib and from the rib by a straight cut passing across the ribs at right angles to the first cut at a point slightly below (ventral to) the centre of the rib cage.

Long Loin

portion of the hind quarter which is separated from the flank from the sirloin tip and from the hip by a cut which passes in front of (anterior to) the rump knuckle bone (head of the femur/acetabulum) thereby cutting the pelvic bone (os coxae) into approximately two equal parts.

Hip

portion of the hind quarter which is separated from the loin by a straight cut which passes in front of (anterior to) the rump knuckle bone (head of the femur/acetabulum) thereby cutting the pelvic bone (os coxae) into approximately two equal parts.

Flank

portion of the hind quarter which is separated from the loin by a straight cut passing approximately parallel to the lumbar back bones (lumbar vertebrae) beginning in close proximity to or through the flank lymph node (prefemoral) and from the plate by a cut passing between the 12th and 13th rib and cartilage.

Pork Shoulder

The portion of the carcass that is separated from the loin and belly by a straight cut passing posterior to the second thoracic vertebra and between the 2nd and 3rd rib

Pork Loin

The portion of the carcass that is separated from the leg by a straight cut passing through the narrow part of the hip bone and the shoulder by a straight cut passing posterior to the second thoracic vertebra and between the 2nd and 3rd rib as well as the belly by a straight cut which passes slightly below the fourth chine bone and tenderloin muscles

Pork Belly

The portion of the carcass that is separated from the leg by a straight cut passing through the narrow part of the hip bone and the shoulder by a straight cut passing posterior to the second thoracic vertebra and between the 2nd and 3rd rib as well as the loin by a straight cut which passes slightly below the fourth chine bone and tenderloin muscles

Pork Leg

The posterior portion of the carcass which is separated from the whole loin and flank by a straight cut passing immediately in front of the pin bone

Lamb Front

The portion of the carcass that is seperated from the whole loin and the flank by a straight cut passing between the 6th and 7th rib

Lamb Loin

The portion of the carcass that is separated from the front by a straight cut passing between the 6th and 7th rib and leg by a straight cut passing immediately in front of the pin bone and from the flank by a straight cut approximately parallel to the back bone passing through the 13th rib approximately at the beginning of the costal cartilage

Lamb Flank

The portion of the carcass that is separated from the front by a straight cut passing between the 6th and 7th rib and leg by a straight cut passing immediately in front of the pin bone and from the loin by a straight cut approximately parallel to the back bone passing through the 13th rib approximately at the beginning of the costal cartilage

Lamb Leg

The posterior portion of the carcass that is separated from the whole long and flank by a straight cut passing immediately in front of the pin bone