Cutting Specification Manual
Mutton
The Meat Purchasing Guide, with ordering
facilities, is available as an App
The Meat Purchasing Guide and Cutting
Specification Manual can be downloaded
at www.eblextrade.co.uk
Sixth Edition March 2014
Contains 23 mutton cuts
Quality & Consistency
for the Meat Industry
Lifestyle changes and the increasing demand from the discerning consumer have led to tremendous
changes and pressures on the red meat industry in terms of product integrity and consistency.
This, coupled with more and more meat products and specifications being readily available in the retail
and catering market place, has resulted in varying degrees of product inconsistency and standards.
The variations inherent in meat carcases and processing methods have also contributed to these
inconsistencies.
With this in mind, EBLEX has developed a completely new
specification and coding for beef, veal, lamb and mutton products.
The specifications in the guide are very clear and concise.
They include codes for each product and a step-by-step guide on
the processing procedures and techniques.
Born in Holland, Dick did his training at the widely acclaimed Utrecht School of butchery
and with 35 years’ industry experience, he is now acknowledged as a leading authority in
butchery skills and meat processing.
Dick has worked in retail outlets, processing plants and at The Meat and Livestock
Commission, where he developed many new products and cutting techniques and, for the
last 8 years for EBLEX, primarily with abattoirs, processors and specialist butchers.
He has produced various meat cutting publications to assist butchers and caterers to
improve quality and consistency, by using the latest seam-butchery techniques.
In 2007, Dick launched the Cutting Specification Manual and Meat Purchasing Guide,
which have been widely embraced throughout the whole industry and are now recognised
as the ‘bibles’ of product specifications.
Recently identified by world-renowned meat scientist, Dr Chris Calkins, as “the finest
meat publication I have ever seen”, Dick continues to develop new products to add
to these publications.
visit www.eblextrade.co.uk
“ Meeting the
demands of the
meat buyer”
Dick van Leeuwen
Higher Standards, Better Returns
The EBLEX Quality Standard Mark Scheme was launched in October 2004 to enhance the market conditions.The scheme has now strengthened its
specifications for beef, veal and lamb to improve efficiency, add value in the supply chain and guarantee enhanced eating quality.The scheme provides
consumers with assured beef, veal and lamb from the farm to point of purchase, providing provenance and integrity throughout the supply chain.
The standards and specifications cover farm assurance and quality assurance throughout the supply chain, animal age, carcase specifications, maturation,
eating quality and care for the environment.
Specifications for Quality Standard Mark beef
• Females under the age of 36 months are acceptable.They must not have been used for breeding or be in calf,
they must not be pregnant.
• Steers under the age of 36 months are acceptable.
• Carcases must have a fat class of between 2–4H and have a conformation of E–O+.
• For qualifying livestock 30 months or under: Maturation of 7 days is required on primals used for frying,
roasting and grilling (from slaughter to the final consumer).
• For qualifying livestock aged between 30–36 months: Maturation of 14 days is required on primals used for
frying, roasting and grilling (from slaughter to the final consumer). Alternatively, one of the post-slaughter
processes to enhance tenderness, as outlined in ‘EBLEX Guidance to Meat Quality’, can be used ie, Hip bone
suspension or electrical stimulation plus the standard 7 day maturation as outlined for under 30 months cattle.
• Bulls must be no older than 16 months at slaughter. Primals used for frying, roasting and grilling must be
subject to a minimum 14 days maturation (from slaughter to the ﬁnal consumer).
• Meat from young cattle is subject to speciﬁc labelling requirements based on age at slaughter. Meat from such
animals must be labelled as either veal or beef depending on age.Therefore, the Quality Standard Mark veal
logo will apply to meat from animals under 8 months of age
Specifications for Quality Standard Mark lamb
• Females must have no permanent incisors and neither have been used for breeding or pregnant ie nulliparous
and not pregnant.
• Castrated and entire males must have no permanent incisors.
• Carcases must have a fat class of between 2–3H and have a conformation of between E–O.
An equivalent to classification is acceptable for plants not grading lamb.
• Carcases of any acceptable animal slaughtered during the period from 1 January through to 30 April of any year and born before 1 October of
the previous year must be subjected to minimum of 7 days maturation (and ideally 10 days) from slaughter to the ﬁnal consumer.
Alternatively one of the post-slaughter processes to enhance tenderness, as outlined in ‘EBLEX Guidance to Meat Quality,’ can be used ie Aitch
bone suspension or electrical stimulation.
Mutton Index
1 Leg
Leg and Chump
Leg and Chump without Shank (boneless)
Leg without Chump and Shank (boneless)
Leg without Chump and Shank (boneless, netted)
Chump (boneless)
Shank - with Knuckle (Leg)
Shank (Leg)
Leg and Chump - without aitch and tail bone
2 Loin
Middle
Loin - without Chump
Loin - without Chump (boneless)
Loin - eye muscle fully trimmed
Loin - eye muscle (with silver skin)
Fillets
Best End and Middle Neck
3 Forequarter
Forequarter
Forequarter (without ribcage and neckbones)
Neck Fillet
Shoulder (round)
Shoulder Joint - boneless and netted
4 Breast
Breast - Square cut
Breast - Square cut (boneless)
5 Trim
90% VL Boneless Mutton
How to use this guide
EBLEX
EBLEX Code:
Code:
Topside Flap Muscle (sartorius)
1. Position of the topside.
2. Remove the loosely attached muscle
block...
Topside B023
3. ...gracilis, pectineus and sartorius from the
topside.
4. Gracilis and associated muscles.
An example of the meat purchasing guide
5. Remove the small side bullet muscle
(pectineus) by...
6. ...following the natural seams.
7. Remove the sartorius muscle by following
the natural seam.
8. Topside Flap Muscle.
Your customer will quote this code and
product name when they place their beef
and lamb order
The last image to appear is the only image
that your customer will see.
Easy carcase reference of cut locator
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Step-by-step instructions.
Leg and chump
1. Position of the leg and chump.
2. Leg with chump.
EBLEX Code:
Leg M001
Leg and Chump without shank (boneless)
1. Position of the leg and chump.
2. Leg with chump.
3. Remove the aitch and tail bones.
5. Remove kneecap (patella) and the leg bone
(femur) by tunnel boning.
6. Trim off excess fat.
7. Boned leg prepared to specification.
EBLEX Code:
Leg M002
4. Remove the knuckle by cutting through
the joint.
Leg without chump and shank (boneless)
1. Position of the leg without chump.
2. Leg and chump.
3. Remove the aitch and tail bones.
5. Remove kneecap (patella) and the leg bone
(femur) by tunnel boning.
6. Trim off excess fat and remove chump.
7. Boneless leg without chump and shank
prepared to specification.
EBLEX Code:
Leg M003
4. Remove the knuckle by cutting through
the joint.
Leg without chump and shank (boneless, netted)
EBLEX Code:
Leg M004
1. Position of the leg without chump.
2. Leg and chump.
3. Remove the aitch and tail bones.
4. Remove the knuckle by cutting through
the joint.
5. Remove the kneecap (patella) and leg bone
(femur) by tunnel boning.
6. Trim off excess fat and remove chump.
7. Boned leg without chump and shank.
8. Rolled and netted joint.
EBLEX Code:
Chump (boneless)
1. Position of the chump.
2. External view.
Leg M006
3. Internal view.
Shank - with knuckle (Leg)
1. Position of the shank.
2. Separate the shank from the leg by cutting
through the joint.
3. The prepared shank.
EBLEX Code:
Leg M007
EBLEX Code:
Shank (Leg)
1. Position of the shank.
2. Separate the shank from the leg by...
Leg M008
3. …cutting through the joint.
4. Remove knuckle bone. The prepared shank.
Leg and Chump - without aitch and tail bone
1. Position of the leg and chump.
2. Leg with chump.
3. Remove the aitch and tail bones.
EBLEX Code:
Leg M009
4. Remove the knuckle bone. Leg and chump
prepared to specification.
Middle
1. Position of the middle.
2. Middle including breast. Short fore and leg
and chump removed.
EBLEX Code:
Loin M001
EBLEX Code:
Loin - without Chump
Loin M002
= 1½ times length
of eye muscle
1. Position of the loin.
2. The loin is prepared by removing the breast
flank at a distance equal to 1½ times the
length of the eye muscle.
3. Internal view.
Loin - without Chump (boneless)
EBLEX Code:
Loin M003
= 1½ times length
of eye muscle
1. Position of the loin.
2. The loin is prepared by removing the breast
flanks a distance equal to 1½ times the
length of the eye muscle.
3. Internal view.
4. Bones and fillet removed.
Loin - eye muscle fully trimmed
1. Position of the loin eye muscle.
2. Bone-in loin.
5. Remove all fat and connective tissue...
6. …to create fully trimmed loin eye muscle.
3. Remove the fillet and the bones taking care
not to cut into underlying muscles.
EBLEX Code:
Loin M004
4. Remove the loin eye muscle.
Loin - eye muscle (with silver skin)
1. Position of the loin.
2. Bone-in loin.
3. Remove the fillet and the bones taking care
not to cut into underlying muscles.
EBLEX Code:
Loin M005
4. Remove the loin eye muscle.
Fillets
1. Position of the fillet on the carcase.
2. Trim fillets of excess fat.
EBLEX Code:
Loin M006
Best End and Middle Neck
1. Position of the best end and middle neck.
2. The best end and middle neck is prepared
by removing the breast flank at a distance
equal to 1½ times the length of the eye
muscle.
EBLEX Code:
Loin M007
EBLEX Code:
Forequarter
1. Position of the forequarter.
2. Remove the forequarter from the
carcase…
Forequarter M001
3. …by cutting between the 6th and 7th ribs.
Forequarter (without ribcage and neckbones)
1. Position of the forequarter.
2. Remove the forequarter from the
carcase…
3. …by cutting between the 6th and 7th ribs.
EBLEX Code:
Forequarter M002
4. Sheet bone the ribs and backbone taking
care not to cut into the underlying muscles.
EBLEX Code:
Neck Fillet
1. Position of neck.
2. Neck fillet internal view, thick yellow
gristle removed.
Forequarter M003
3. Neck fillet external view.
Shoulder (round)
1. Position of the round shoulder.
2. Trim excess fat to create a round shoulder.
EBLEX Code:
Forequarter M004
Shoulder Joint - boneless and netted
1. Position of the forequarter.
2. Remove the forequarter from the carcase
by cutting between the 6th and 7th ribs.
3. Sheet bone the ribs and backbones taking
care not to cut into the underlying muscles.
Remove knuckle and remaining bones.
EBLEX Code:
Forequarter M005
4. Trim off excess fat. Roll and net joint.
Breast - Square cut
1. Position of the breast.
2. The breast is removed between the 6th and
7th ribs and flank tails to be left on the leg.
EBLEX Code:
Breast M001
Breast - Square cut (boneless)
1. Position of the breast.
2. The breast is removed between the 6th and
7th ribs and flank tails to be left on the leg.
3. Bones and cartilage removed.
EBLEX Code:
Breast M002
90% VL Boneless Mutton
1. Mutton Carcase.
2. Boneless mutton to be prepared from fresh
carcasses. Meat should be free from all
bone, discoloured tissue, gristle, blood clots
and glands.
EBLEX Code:
Trim M001