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 cuts Bruising Discolouration and haemorrhaging due to injury resulting in a reduced value for a carcase Chine Removal of the vertebrae at the rib junction Chop Cut taken by transverse slicing across the loin of an animal 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 (longissimus dorsi – LD) running the length of the loin. Transverse cut of meat containing the eye often called a chop Gristle or Cartilage Supporting connective tissue consisting of mainly collagen. Cartilage present in meat is often termed gristle Intermuscular fat Fatty tissue found between muscles Intramuscular fat Fat within muscles. Also known as marbling Lairage Area of an abattoir used to collect and rest animals before slaughter Lean Skeletal muscle of the carcase with all visible fatty tissue removed Loin Primal cut from carcase 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 Pork General term for pigmeat – specifically that meat which has not been cured Probe Sharp instrument used to measure backfat thickness by insertion Rack Best end of pork. Can be used to describe sheet boning technique – i.e. to ‘rack out’ rib bones Rind Skin of the pig 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

	© 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.