Chuck and Blade
Boneless · 6-rib
Reference entryDeboning · Forequarter
Blade
The blade from the forequarter, deboned whole or as the under blade. Available from standard and Wagyu carcasses.
Reference illustrations from the AUS-MEAT Handbook of Australian Meat, 7th edition (2005), shown as placeholders until Morgan Beef photographs its own cuts.
01Product forms
How it is supplied
Forms
and packs.
The forms below are the ways this family leaves the plant, read from Morgan Beef's own product list. The trim, grade and pack of an order are agreed with each customer before cutting starts.
| Form | What it describes |
|---|---|
| Chilled | Chilled or frozen |
| Frozen | Chilled or frozen |
| A grade | Grade |
| Wagyu | Breed or type |
| Under blade | Cut or portion |
02Reference cuts
AUS-MEAT HAM7
Recorded
reference codes.
The HAM7 item numbers below are recorded on Morgan Beef's item codes for this family. They are listed as recorded, not inferred from the name.
Forequarter
Related
cuts.
Other families of the cut index from the same quarter.
Forequarter
Bolo
HAM7 2300
View cut
Forequarter
Chuck
HAM7 1617 · 2275 · 2420
View cut
Forequarter
Chuck tender
HAM7 2310
View cut
Forequarter
Neck
HAM7 1630 · 1631 · 2280 · 2278
View cutRib eye
Forequarter
Rib eye
No reference code recorded
View cutReference illustrations from the AUS-MEAT Handbook of Australian Meat, 7th edition (2005), shown as placeholders until Morgan Beef photographs its own cuts.
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Let's talk
quality.
Retail, wholesale, deboning, export and partnership enquiries
info@morganbeef.co.za +27 11 362 4471 Contact formMorgan Beef Abattoir
2107 Javelin Road, Geduld Extension 4Springs, 1559
+27 11 362 4471
Morgan Beef Farm
Plaas CouwenburgDelmas, 2210
+27 17 688 9300