MANUFACTURING
Hindquarter packs are prepared from hindquarters and consist of specified primal cuts and associated trimming pieces. Hindquarter packs do not have to contain any of the primal cuts listed in Group1.

Points requiring specification:

  • Primal cuts to be included.
  • Inclusion of thin flank/thin flank meat.
  • Diaphragm retained or removed.
  • Intercostals retained or removed.
  • Inclusion of any forequarter meats.

Group 1
Tenderlain. Shank, Flank Steak.