Introduction

Trading - Live Specifications

Trading - Meat Specifications

History

Capture & Handling

Products

Code of Practice

Publications

Tourism

Film and TV Locations

Links

Contact Us

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


Forequarter
Blade CA070 *
The boneless camel blade consists of a large group of muscles which lie outside of the blade bone and extend from the humerus to the tip of the scapular cartilage. The sides of the blade are cut parallel. Heavy exposed tendons are removed from the shoulder/humerus joint.
Point requiring specification:
- Variation of cutting line at scapular cartilage edge.
- Depth of subcutaneous fat.

Vacuum Packed IW

Chilled - number of cartons

Frozen - number of cartons


Forequarter
Bolar Blade (Denuded) CA071 *
The boneless camel bolar blade (denuded) is prepared from a blade (CA070) by the removal of all muscles surrounding and attached to the bolar (M. triceps brachii) muscle. The bolar is completely trimmed of all fat and silverskin.

Vacuum Packed IW

Chilled - number of cartons

Frozen - number of cartons


Forequarter
Cube Roll CA100
The boneless camel cube roll consists of that portion of the (M. longissimus dorsi) and associated muscles that is located along the dorsal aspect of the carcase. The cube roll consists of that portion of the (LD) muscle from the 6th to the 12th rib inclusive.

Vacuum Packed IW

Chilled - number of cartons

Frozen - number of cartons


Forequarter
Chuck Eye Roll CA105 *
The boneless camel chuck eye roll is prepared from the full chuck (5 ribs) by the removal of the rib meat/sticking by a straight cut at 25mm from the chuck eye at the 5th rib and parallel to the chine edge. The neck is removed by a straight cut between the 6th/7th cervical vertebrae. The dorsal edge is trimmed slightly to give a parallel even appearance. The M. subscapularis muscle on the lateral surface is to remain if firmly attached.

Vacuum Packed IW

Chilled - number of cartons

Frozen - number of cartons


Forequarter
Chuck Tender CA110 *
The boneless camel chuck tender consists of the round (conical) shape muscle lying lateral to the blade bone on the cranial side of the blade edge. The fat coverage is removed.

Vacuum Packed IW

Chilled - number of cartons

Frozen - number of cartons


Forequarter
Brisket Point End - Deckle Off (Denuded) CA120 *
The boneless camel brisket point end is prepared from a 5 rib point (1st to 5th rib) inclusive. The deckle, belly fat and all surface fat are to be removed.

Vacuum Packed IW

Chilled - number of cartons

Frozen - number of cartons


Forequarter
Shin/Shank CA130 *
The boneless camel shin/shank is derived from the shins of the fore and hind legs skinned and tipped. The heel muscle removed from the leg end of the silverside and conical muscle is also included.

Vacuum Packed IW

Chilled - number of cartons

Frozen - number of cartons


Forequarter
Flank Steak CA140 *
The boneless camel flank steak is prepared from the thin flank and is located in the leg end of the flank and is a fan shape muscle. The muscle is removed along the natural seams, heavy connective tissue and membrane is removed.

Vacuum Packed IW

Chilled - number of cartons

Frozen - number of cartons


Forequarter
Thin Skirt CA150 *
The boneless camel thin skirt is the costal muscle portion of diaphragm and is located on the inner cavity of the rib cage. The white tendinous tissue (membrane) covering the lean meat is completely removed.

Vacuum Packed IW

Chilled - number of cartons

Frozen - number of cartons


Forequarter
Thick Skirt CA151 *
The boneless camel thick skirt is the thickest portion of the diaphragm located adjacent to spinal column. All fat loose tissue and membrane is removed.

Vacuum Packed IW

Chilled - number of cartons

Frozen - number of cartons


Forequarter
Manufacturing (Bulk Pack) CA200
Manufacturing pack of boneless camel meat consists mainly of neck meat and those portions of lean camel meats remaining after the preparation of primal cuts from a carcase or portions of a carcase.
Point requiring specification:
- Chemical lean content 90CL or as specified.

Bulk Packed

Chilled - number of cartons

Frozen - number of cartons


Forequarter
Sausage Trim CA201
Sausage trim pack consists of those portions of camel meats remaining after the preparation of primal cuts from carcases or portions of the carcase that do not qualify for the leaner manufacturing meat pack.

The fat content range will be approximately 65 to 80 % CL or as specified.

Bulk Packed

Chilled - number of cartons

Frozen - number of cartons


If you experience any difficulties with this site, please contact the webmaster.