The Cutting and Deboning plant within the Public Abattoir
allows for the cutting and deboning of carcases slaughtered within Public
Abattoir’s facilities.
Cutting and deboning refers to the process whereby the split
carcase [1] is cut into smaller pieces, which cuts are then dispatched for wholesale or
retail sale, with unwanted parts (such as bones) discarded as
animal-by-products.
There is no single way of cutting and deboning carcases with
different cut-combinations being possible. By way of example, wholesale (also
referred to as primal) cuts of beef from the forequarter include the shank,
brisket, plate and rib. Similar cuts from the hindquarter include the flank,
loin and round. Such wholesale cuts can be further cut into smaller retail
cuts. Again by way of example, the loin may be cut into steaks. Sirloin steaks
are cut first. The so-called short loin is cut for T-bone steaks; cut to about
10 cm from the end of the short loin. This tip portion can either be used as a
roast or be cut into rib steaks.
Boning refers to the process through which meat-cuts have
the bone/s removed. Meat may be boned, that is have the bone removed.