Deboning · Hindquarter
The striploin deboned from the hindquarter and trimmed to the standard or the export specification. Graded lines from A to C and a Wagyu line are available.
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
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 |
|---|---|
| Export trim | Trim |
| Chilled | Chilled or frozen |
| Frozen | Chilled or frozen |
| A grade | Grade |
| B grade | Grade |
| C grade | Grade |
| Wagyu | Grade |
| Retail pack | Market |
02Reference cuts
AUS-MEAT HAM7
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.
Boneless · 3-rib
2141 · 0-rib2142 · 1-rib2143 · 2-rib
Reference entryBoneless
Also known as Hanging Tender
Hindquarter
Other families of the cut index from the same quarter.
HAM7 1500 · 1510
View cut
HAM7 2150 · 2160
View cut
HAM7 2160
View cutNo reference code recorded
View cut
HAM7 2150
View cut
HAM7 2070
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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Retail, wholesale, deboning, export and partnership enquiries
info@morganbeef.co.za +27 11 362 4471 Contact form