Handbook of Australian Meat 7th Edition AusMeatInternational Red Meat Manual
CONTENTS
HOW TO USE THIS BOOK HELP

The Handbook of Australian Meat is designed to enable Exporters and Importers of Australian product to communicate detailed specifications and descriptions of red meat items using the same common Language.

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat. Primal cuts are a muscle, or group of muscles, (Bone in or Boneless) which are defined by detailed cutting lines using objective measurements (e.g. rib number), standard descriptions and directions.

How to read and understand the Handbook Of Australian Meat Specification.

 

BONE-IN BEEF
Skeletal: 1010

HINDQUARTER

  -  

1010

Hindquarter is prepared from a Carcase Side by the separation of the Hindquarter and Forequarter by a cut along the specified rib, at right angles to the vertebral column through to the ventral portion of the Flank.

Points Requiring Specification:

  • Rib number required.
  • Diaphragm removed.
ITEM NO.
1010 3R
1011 0R
1012 1R
1013 2R
1014 7R
1015 8R
1016 4R
1017 6R
1018 9R
1019 10R
1010

This 7th Edition of the Handbook of Australian Meat contains a selected list of detailed product specifications and codes but it is by no means a full comprehensive list of products registered with AUS-MEAT.

Further details on Australian Meat specifications and product code listings can be obtained by contacting AUS-MEAT at: ausmeat@ausmeat.com.au or visit the web site at www.ausmeat.com.au

Australian Meat Industry Stakeholders can access the Handbook Library Database by becoming an AUS-MEAT On Line Member. For more details contact AUS-MEAT at ausmeat@ausmeat.com.au