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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.
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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:
MW/VAC-LP.
Bone guard to be applied to vacuum pack bone in cuts.
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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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