Deboned primals and the Morgan Beef cut index

The deboning plant at Morgan Beef Abattoir in Springs, Gauteng, takes sides and quarters from the slaughter floor and cuts them into the primals, trimmings and by-products listed on this page. Each family in the index is one line of Morgan Beef's own product list, named here the way customers order it.

A cut is specified by four things: the reference code, the trim, the grade and the pack. The reference code is the AUS-MEAT HAM7 item number recorded on Morgan Beef's item codes, so a buyer in another country reads the same cut the deboning floor produces. The trim says how much fat and membrane stays on the primal (standard, export or Swiss trim). The grade follows the carcass classification of the South African system. The pack states chilled or frozen and boxed or crated, as agreed with each customer.

FSSC 22000 Version 6 covers slaughtering and deboning of beef and sheep meat for consumers and retailers. Registered under the Meat Safety Act 40 of 2000; export establishment ZA 76.