Cutting Specification Manual

Mutton
The Meat Purchasing Guide, with
ordering facilities, is available as an App

The Meat Education Programme is

designed to help provide invaluable
knowledge to people working in the
meat industry – from butchers to chefs
and anybody in between.
Visit www.qsmbeefandlamb.co.uk/mep

Seventh Edition December 2015

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, AHDB Beef & Lamb 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.

“ Meeting the
They include codes for each product and a step-by-step guide on the demands of the
processing procedures and techniques.
meat buyer”
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 Dick van Leeuwen
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
12 years for AHDB Beef & Lamb, 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.qsmbeefandlamb.co.uk
Higher Standards, Better Returns
The 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 ‘AHDB Beef & Lamb 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 ‘AHDB Beef & Lamb Guidance to Meat Quality,’ can
be used ie Aitch bone suspension or electrical stimulation.
How to use this guide
Mutton – Mutton Primals
Code:
Leg and Chump without shank (boneless) Leg M002 Leg and Chump Leg and Chump –
without aitch and tail bone
Leg and Chump without shank
(boneless)
Leg without chump and shank
(boneless)
Code: Leg M001 Code: Leg M009 Code: Leg M002 Code: Leg M003

Description: Whole leg and chump. Description: Partly deboned leg and chump with Description: Boneless leg and chump without Description: Boneless leg without chump and
the knuckle trimmed. shank meat. shank meat.

Chump (boneless) Middle Best End and Middle Neck Loin - without Chump

Code: Leg M006 Code: Loin M001 Code: Loin M007 Code: Loin M002

1. Position of the leg and chump. 2. Leg with chump. 3. Remove the aitch and tail bones. 4. Remove the knuckle by cutting through
the joint.

Description: The chump is removed from the leg Description: The fore end is removed between Description: The breast flank is removed at a Description: The length of the breast flanks
and deboned. the 6th and 7th rib and the chump is left on distance of 1½ times the length of the eye muscle. is a maximum of 1½ times the length of the
the leg. eye muscle.

For full cutting specification refer to CD at the back of the manual. 80

An example of the meat purchasing guide

Your customer will quote this code and

5. Remove kneecap (patella) and the leg bone 6. Trim off excess fat. 7. Boned leg prepared to specification. product name when they place their beef
(femur) by tunnel boning.
and lamb order

The last image to appear is the only image

that your customer will see.

Easy carcase reference of cut locator Step-by-step instructions.

visit www.qsmbeefandlamb.co.uk
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
 Code:
Leg and chump Leg M001

1. Position of the leg and chump. 2. Leg with chump.

 Code:
Leg and Chump without shank (boneless) Leg M002

1. Position of the leg and chump. 2. Leg with chump. 3. Remove the aitch and tail bones. 4. Remove the knuckle by cutting through
the joint.

5. Remove kneecap (patella) and the leg bone 6. Trim off excess fat. 7. Boned leg prepared to specification.
(femur) by tunnel boning.
 Code:
Leg without chump and shank (boneless) Leg M003

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 kneecap (patella) and the leg bone 6. Trim off excess fat and remove chump. 7. Boneless leg without chump and shank
(femur) by tunnel boning. prepared to specification.
 Code:
Leg without chump and shank (boneless, netted) 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 6. Trim off excess fat and remove chump. 7. Boned leg without chump and shank. 8. Rolled and netted joint.
(femur) by tunnel boning.
 Code:
Chump (boneless) Leg M006

1. Position of the chump. 2. External view. 3. Internal view.

 Code:
Shank – with knuckle (Leg) Leg M007

1. Position of the shank. 2. Separate the shank from the leg by cutting 3. The prepared shank.
through the joint.
 Code:
Shank (Leg) Leg M008

1. Position of the shank. 2. Separate the shank from the leg by... 3. …cutting through the joint. 4. Remove knuckle bone. The prepared shank.
 Code:
Leg and Chump – without aitch and tail bone Leg M009

1. Position of the leg and chump. 2. Leg with chump. 3. Remove the aitch and tail bones. 4. Remove the knuckle bone. Leg and chump
prepared to specification.
 Code:
Middle Loin M001

1. Position of the middle. 2. Middle including breast. Short fore and leg
and chump removed.
 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 3. Internal view.
flank at a distance equal to 1½ times the
length of the eye muscle.
 Code:
Loin – without Chump (boneless) Loin M003

= 1½ times length
of eye muscle

1. Position of the loin. 2. The loin is prepared by removing the breast 3. Internal view. 4. Bones and fillet removed.
flanks a distance equal to 1½ times the
length of the eye muscle.
 Code:
Loin – eye muscle fully trimmed Loin M004

1. Position of the loin eye muscle. 2. Bone-in loin. 3. Remove the fillet and the bones taking care 4. Remove the loin eye muscle.
not to cut into underlying muscles.

5. Remove all fat and connective tissue... 6. …to create fully trimmed loin eye muscle.
 Code:
Loin – eye muscle (with silver skin) Loin M005

1. Position of the loin. 2. Bone-in loin. 3. Remove the fillet and the bones taking care 4. Remove the loin eye muscle.
not to cut into underlying muscles.
 Code:
Fillets Loin M006

1. Position of the fillet on the carcase. 2. Trim fillets of excess fat.

 Code:
Best End and Middle Neck Loin M007

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.
 Code:
Forequarter Forequarter M001

1. Position of the forequarter. 2. Remove the forequarter from the 3. …by cutting between the 6th and 7th ribs.
carcase…
 Code:
Forequarter (without ribcage and neckbones) Forequarter M002

1. Position of the forequarter. 2. Remove the forequarter from the 3. …by cutting between the 6th and 7th ribs. 4. Sheet bone the ribs and backbone taking
carcase… care not to cut into the underlying muscles.
 Code:
Neck Fillet Forequarter M003

1. Position of neck. 2. Neck fillet internal view, thick yellow 3. Neck fillet external view.
gristle removed.
 Code:
Shoulder (round) Forequarter M004

1. Position of the round shoulder. 2. Trim excess fat to create a round shoulder.
 Code:
Shoulder Joint – boneless and netted Forequarter M005

1. Position of the forequarter. 2. Remove the forequarter from the carcase 3. Sheet bone the ribs and backbones taking 4. Trim off excess fat. Roll and net joint.
by cutting between the 6th and 7th ribs. care not to cut into the underlying muscles.
Remove knuckle and remaining bones.
 Code:
Breast – Square cut Breast M001

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.
 Code:
Breast – Square cut (boneless) Breast M002

1. Position of the breast. 2. The breast is removed between the 6th and 3. Bones and cartilage removed.
7th ribs and flank tails to be left on the leg.
 Code:
90% VL Boneless Mutton Trim M001

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.