Head: means that portion of the dressed pork carcass severed at the atlas first cervical vertebra and may exclude the jowl. Note: the leg centre does not contain the knuckle portion of the leg bone proximal articulation of the femur.
Note: the loin, centre contains no pin bone ilium and no cap muscle trapezius. Note: the sirloin contains the anterior half of the pin bone ilium. Note: The loin, tenderloin half contains no rib or parts thereof. Front: means that portion of the side which is separated from the whole loin and flank , by a straight cut passing between the sixth 6th and seventh 7th rib.
Front, double: means the anterior portion of the front half which is separated from the rib and flank, double by a straight cut passing between the sixth 6th and seventh 7th rib. Shoulder, double: means that portion of the front, double which is separated from the neck and breast , as described.
Leg: means the posterior portion of the side which is separated from the whole loin and flank by a straight cut passing immediately in front of anterior to the pin bone ilium or tuber coxae. Leg, double: means the posterior portion of the hind half which is separated from the whole loin, double and flanks by a straight cut passing immediately in front of anterior to the pin bone ilium or tuber coxae. Sirloin, double: means the anterior portion of the leg, double which is separated from the leg, short cut, as described.
Whole loin: means that portion of the side which is separated from the front and leg as described in items 4 and 5, respectively, and from the flank by a straight cut approximately parallel to the backbone vertebral column passing through the thirteenth 13th rib, approximately at the beginning of the costal cartilage. Veal is most commonly sold in vacuum-packed sub-primals. It is seldom dry aged due to the lack of fat cover on the animal.
Figure 20 shows the CFIA veal cuts. There are six primal cuts from a side of veal, the leg, flank, loin, breast, shoulder, and front shank. The front, containing the shoulder, breast, and front shank, is separated from the whole loin and flank by cutting between the 6th and 7th ribs.
The breast and shank are further separated by a cut that goes from just above the joint of the arm bone perpendicular to the ribs. The shank is then separated by following the natural separation of the arm bone. The leg is separated from the whole loin and flank by a straight cut that passes in front of the pin bone. The flank is then separated from the whole loin by a straight cut approximately parallel to the backbone, passing at a point slightly above the cartilage of the 12th rib.
The primals are further broken down into sub-primals as shown in Figure 21 and Table Note that there are two ways of cutting the leg into sub-primals accepted by CFIA. The Veal Farmers of Ontario provide a comprehensive veal cut chart Figure 22 for download. The CFIA meat cuts manual is an additional resource that shows each veal cut and location in great detail.
Skip to content Cutting and Processing Meats. Media Attributions Beef carcass. Weight of an animal after all internal organs and all inedible portions are removed.
Food that is soaked in a seasoned liquid to tenderize it. Previous: Introduction to Cutting and Processing Meats.
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