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RACK HAM: 4938 (Cutlets)

Points requiring Specification.

  • Rib Number.
  • Cap removed or retained.
  • Chine or feather bone removed.

Portion frenched.

Lamb Image

Whole Primal and Portion Quality Requirements

Primal's and Portions to be derived from AUS-MEAT Category: * L *

Primal Weight Range: Racks are prepared from Lamb carcases 18 to 22kg.

Primal Fat Range: 2mm to 6mm. Subcutaneous No knife scores or damage to muscle or fat.

Meat Colour: Dark cutting meat not acceptable.

Preparation and Portion Size
Wedge shape cutlets are not acceptable.

Length of rib: 40mm to 70mm from eye of meat:

  • Chine and feather bone removed.
  • Cap muscle removed.
  • Paddywhack removed.

Portion Fat Range: 2mm.

Packaging to customers requirements:
Bone guard to be applied to vacuum pack bone in cuts.


Packaging, Labeling and Food Safety

Inner Packaging: MW/VAC.-LP (blown bags will not be accepted)
Number of pieces per vacuum bag as per order.

Outer Packaging

Packaged Product to be packed in approved clean food grade cartons or approved clean designated plastic tubs lined with a sheet of plastic.
Cartons/tubs identified with the supplier's name and address.
Finished gross weight not to exceed 16Kg.

Condition: Fresh or Frozen as ordered

Labeling Requirements

Company Details
Date of Packaging
Use by Date
Net Weight
Product Description
Code identification (Eurest)
Portion size / number of pieces

Food Safety

Delivery Temp:
Maximum 5°C chilled
Maximum -15°C frozen
High Risk Product: High

Sensitive Customer: (as per order details)

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