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Enquiries | Standard Carcase Definition | Carcase | Hindquarter | Forequarter | Offal | Variety Items


Hindquarter
Topside CA001
The topside is the inside portion of the butt of the hindquarter. The boneless camel topside is removed from the butt along the natural seam division separating the silverside and thick flank. The topside is prepared further by the removal of the fibrous tissue on the face of the cut.
Point requiring specification:
- Depth of subcutaneous fat cover.

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Hindquarter
Topside (Denuded) CA011 *
The boneless camel topside (denuded) is prepared from the topside (CA001) by the removal of the outer cap muscle along the natural seam (M. gracilis) all associated external fat and silverskin (membrane) connective and fibrous tissue is removed.

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Hindquarter
Outside CA020
The boneless camel outside is removed from the butt of the hindquarter along the natural seams between the topside and thick flank. The outside is prepared by the removal of the heel muscle (M. gastrocnumius) following the natural seam and all associated gland fat.
Point requiring specification:
- Depth of subcutaneous fat cover.

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Hindquarter
Outside Flat (Denuded) CA021 *
The boneless outside flat (denuded) is prepared from the outside (CA021) by the separation along the natural seam of the eye round (M. semitendinosus) muscle and the outside flat (M. gluteobiceps) muscle. The outside flat (M. gluteobiceps) is completely denuded of all fat and connective tissue.

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Hindquarter
Eye Round CA022 *
The boneless camel eye round is that portion of the outside remaining after the removal of the outside flat along the natural seam.
Point requiring specification:
- Depth of subcutaneous fat.
- Eye round completely
denuded.

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Hindquarter
Knuckle CA030
The boneless camel knuckle is the portion of the butt on the hindquarter attached to the femur bone. It is removed from its attachment to the silverside and topside along the natural seam. The patella bone and joint attachment tendons are removed, the outer selvage (fat covering) is completely removed.

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Hindquarter
Knuckle (Denuded) CA031 *
The boneless camel knuckle (CA030) is completely denuded of all silverskin (membrane) and connective tissue.

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Hindquarter
Rump CA040
The boneless camel rump is prepared from a full rump removed from the hindquarter. The flank (tail of the rump - M. tensor fasciae latae) is removed on a line halfway between the large eye muscle of the rump and the outer flank tip. Fat pocket on the tail of the rump is removed. Remove the heavy connective tissue from the underside of the rump.

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Hindquarter
Rump (Denuded) CA041 *
The boneless camel rump (denuded) is prepared from the rump (CA040) by the removal along the natural seams, the tail muscle (M. tensor fasciae latae) and the cap muscle (M. gluteobiceps) and remaining heavy tissue, silverskin (membrane) and surface fat are completely removed.

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Hindquarter
Striploin CA050
The boneless camel striploin is prepared fro a (0 rib) hindquarter and is that portion of the M. logissimus dorsi muscle attached to and along the edge of (1st to the 6th) lumbar vertebrae. The flank (tail) is removed at the eye of meat at the junction of the 12th rib and 1st lumbar vertebrae and cut parallel to the chine edge to the eye of meat at the rump end. Point requiring specification:
- The distance of flank removal from eye of meat.
- Depth of subcutaneous fat cover.

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Hindquarter
Tenderloin CA060
The boneless camel tenderloin is removed from the hindquarter in one complete piece. The side strap muscle is left attached. Trim to silverskin.
Point requiring specification:
- Side strap muscle removed.
- Silverskin removed.

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