There are five key areas on the carcase where the trim is monitored:

Cod (mammary or udder) fat

  • The cod or udder fat must be removed.
  • Trimming must not expose the muscle at any point.
  • Fat removal must not extend into the fold of the flank.

    • Brisket fat

  • The brisket must be left attached and entire.
  • The brisket may not be trimmed and the muscle tissue must not be exposed.

    • Neck muscle

  • The “sticking” of the animal must be done in such a way that the neck muscles are not damaged.
  • There must be no removal or trimming of the neck muscle.

    • Flank (bed) fat

  • The fat deposit within the fold of the flank must not be removed.
  • There must be no dropping of the flank edge muscle.
  • There must be no perforation, damage or cutting through of the outer carcase/muscle.

    • Topside (and external) fat

  • The heavier fat deposit on the inside of the topside must be removed.
  • Trimming must not expose the muscle.
  • External fat should not be removed from body of the carcase.