Chump bone-in is prepared from a bone in leg . The chump is removed by a cut at right angles across the leg at a specified measured distance from the acetabulum. Butt tenderloin retained.
Forequarter is prepared from a side by a cut along the contour of the specified rib to the ventral edge and at right angles through the thoracic vertebrae separating the forequarter and the hindquarter.
Hindshank is prepared from a leg and consists of the tibia, tarsus and calcaneal tuber bones and associated muscles. The hindshank is removed from the leg by a cut through the heel muscle of the silverside, through the stifle joint separating the tibia and the femur. The shank is tipped at the caudal level of the shin meat on the tibia.
Foreshank is prepared from a forequarter and consists of the radius, ulna, carpus and distal portion of the humerus bones and associated muscles. The foreshank is removed from the forequarter by a cut following the breast and flap distal end of the humerus bone cutting line. The shank is tipped at the cranial level of the shin meat on the radius.
Shortloin is prepared from a loin by the removal of specified ribs parallel to the forequarter cutting line. To remove the ribs a cut is made along the contour of the specified rib and severing the dorsal edge of the thoracic vertebrae.