Beef Forequarter Fore Rib, Chuck & Blade Brisket Shin, Neck & Clod Carcase Classification Yield Cooking Methods Glossary Beef Hindquarter Thin Flank Fillet Sirloin & Rump Topbit Carcase Classification Yield Cooking Methods Glossary Lamb Leg & Chump Saddle Shoulder Carcase Classification Yield Cooking Methods Glossary Pork (Major Primals) Leg & Chump Middle Fore-end (shoulder) Carcase Classification Yield Cooking Methods Glossary Pork (Individual Primals) Leg & Chump Middle Fore-end (shoulder) Carcase Classification Yield Cooking Methods Glossary   For specific Members' details or past news go to the Members' Directory or News Archive pages. All the Latest News and Developments sent to you by email.

Glossary Term Description Aitch-bone Part of the pelvic structure and occasionally used to suspend the carcase to allow stretching of commercially important muscles Bruising Discolouration and haemorrhaging of muscle due to injury resulting in a reduced value for a carcase Chine Removal of the vertebrae at the rib junction Chump Hip bone and associated muscles of the leg or gigot primal Connective tissue Part of animal tissue responsible for muscle integrity Eye muscle Main muscle running (longissimus dorsi – LD) the length of the loin. Transverse cut of meat containing the eye often called a chop Gigot Other name for the leg of lamb Gristle or Cartilage Supporting connective tissue consisting mainly of collagen. Cartilage present in meat is often termed gristle Lean Skeletal muscle of the carcase with all visible fatty tissue removed Loin Primal cut from carcases of which the main muscle (longissimus dorsi – LD) runs along the back of the animal between the shoulder and the chump Primal jointing The process of sectioning the carcase. The carcase is split into primal joints followed by the process of cutting into retail joints Rack Best end of lamb. Can also be used to describe sheet boning technique – i.e. to ‘rack out’ rib bones Saddle Thoracic and lumbar section of the unsplit carcase Scrag Other name for neck Seam butchery Preparation of cuts from a carcase based on cutting along the natural seams between muscles Shank Knuckle from the leg or shoulder Tendon Strong white fibrous connective tissue connecting a muscle to a bone. Mainly made up of collagen

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