Whole Primal and
Portion Quality Requirements
Primal's and Portions to be derived from AUS-MEAT
Category: * L *
Range: Racks are prepared from Lamb
carcases 18 to 22kg.
Range: 2mm to 6mm. Subcutaneous No knife
scores or damage to muscle or fat.
Meat Colour: Dark cutting meat not
Preparation and Portion Size
Wedge shape cutlets are not
Length of rib: 40mm to 70mm from eye of
- Chine and feather bone removed.
- Cap muscle removed.
- Paddywhack removed.
Packaging to customers requirements:
Bone guard to be applied to vacuum pack bone in cuts.
Packaging, Labeling and Food
Inner Packaging: MW/VAC.-LP (blown bags
will not be accepted)
Number of pieces per vacuum bag as per order.
Packaged Product to be packed in approved clean food grade cartons
or approved clean designated plastic tubs lined with a sheet of
Cartons/tubs identified with the supplier's name and
Finished gross weight not to exceed
Condition: Fresh or Frozen as ordered
Date of Packaging
Use by Date
Code identification (Eurest)
Portion size / number of pieces
Maximum 5°C chilled
Maximum -15°C frozen
High Risk Product: High
Sensitive Customer: (as per order details)