Quality Meat Scotland
   Saturday 22nd November 2008
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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

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© QMS 2008  t: +44 (0)131 472 4040  e: info@qmscotland.co.uk
The information and expression of opinions that are contained in the site are intended to provide general guidance only and should not be treated as a substitute for specific advice concerning individual situations.