Cutaneus Trunci (Rose Meat)

December 8, 2010 No comments yet

Cutaneus Trunci (Rose) is a cut extended along the abdominal, costal and brachial regions.

Point requiring specification:

  • Fat trim.

meat-cutaneus-trunci-for-export

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Thin Skirt (Outside Skirt)

December 8, 2010 No comments yet

Thin Skirt is the costal muscle portion of the diaphragm. All white tendinous tissue not covering lean red muscle is removed as is also the lumbar portion.

Points requiring specification:

  • Membrane covering removed.
  • Fat trim.

meat-thin-skirt-for-export

USA NAMP 121 C 2190

Thick Skirt (Hanging Tender)

December 8, 2010 No comments yet

Thick Skirt is the lumbar portion of the diaphragm.

Points requiring specification:

  • Membrane removed.
  • Fat trim.
  • Connective tissue removed.

meat-thick-skirt-for-export

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Tenderloin, side strap off

December 8, 2010 No comments yet
Tenderloin is furthertrimmed by the removal ofthe side strap M. psoasminor.

meat-tenderloin-side-strap-off-for-export

Option:
  • 2170 Butt Tenderloin
  • 2160 a – Tenderloin Center
  • 2160 b – Tenderloin Tip

meat-tenderloin-side-strap-off-option-for-export

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Tenderloin

December 8, 2010 No comments yet

Tenderloin is removed from the ventral surface of the lumbar and last dorsal vertebrae and the lateral surface of the illium. It is composed by the M. psoas major, M. psoas minor, M. illiacus lateralis and M. cuadratus lumborum.

Points requiring specification:

  • Weight in Lb or Kg.
  • Fat cover.
  • Silverskin removed.

meat-tenderloin-for-export

2150 USA NAMP 189
2160 USA NAMP 190
2170 USA NAMP 191

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Striploin

December 8, 2010 No comments yet

Striploin is prepared from a Pistola cut by cutting at the lumbo sacral junction based on the lumbar and the last 3 or 4 dorsal hemi-vertebrae (according to specification). It is composed by the M. longissimus dorsi, M. illiocostalis, M. serratus dorsalis (according to distance of the cut from the eye muscle).

Points requiring specification:

  • Number of ribs.
  • Fat cover.
  • Distance from the eye muscle.
  • Intercostals removed.
  • M. multifidus removed (Option item 2140 a).
  • Connective tissue removed (Option item 2140 b).

meat-striploin-for-export

USA NAMP 180 2140

meat-striploin-option-for-export

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Tri-Tip

December 8, 2010 No comments yet

Consist in a cut from the fore portion of the thigh based on the tuber coxae and the edge of the ischium. It is composed by the M. tensor fasciae lata (triangle shaped muscle).

Points requiring specification:

  • Fat cover.
  • Connective tissue removed.

meat-trip-tip-for-export

2131 USA NAMP 185 D

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Top Sirloin Cap Off (D-Rump Cap Off)

December 8, 2010 No comments yet

Prepared by removing the upper portion M. biceps femoris.

Point requiring specification:

  • Fat trim
meat-top-sirloin-cap-off-for-export
2121 USA NAMP 185

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Top Sirloin (D-Rump)

December 7, 2010 No comments yet

Consist in a cut from the croup based on the coxis and the sacral hemivertebrae. Main muscle group: upper portion of the biceps femoris, glutei medius, accesorius and profundus.

Points requiring specification:

  • Fat cover.
  • With Tri-Tip.

meat-top-sirloin-for-export

USA NAMP 184 2120
AUSTRALIA HAM 2100 2120

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Eye of Rump (Heart of Rump)

December 7, 2010 No comments yet
Compose only by the M.gluteus medius.
meat-eye-of-rump-for-export

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