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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.
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