boneless

Martimar - M CompanyUruguay

Uruguay has optimum conditionsto produce meat due to its mild climatewithout snow, abundant rainfall,lowlands without mountains,fertile soil and a great amountof rivers and brooks.Martimar - M Company

Martimar - M Company

Martimar - M Company

Martimar - M Company

Martimar - M Company

Martimar - M CompanycodificacióncodificationPara la referencia de cada corte o menudencia, se utiliza básicamente el Código correspondiente al estándar definidopor las Naciones Unidas (UN / ECE Standard For Bovine Carcases & Cuts, 1st. Edition 2001).Las piezas principales se identifican mediante el uso de 4 dígitos, agregándose una letra para el caso de las variantesno especificadas.A standard Code established by United Nations (UN / ECE Standard For Bovine Carcases & Cuts, 1st Edition 2001) isbasically used to refer to each cut or offal.The main parts are identified by the use of 4 digits, adding a letter in the case of non-specified options.Lectura del Código / Code Reading1er dígito/ 2do dígito/ 3er dígito/ 4to dígito/ letra/1st. digit 2nd. digit 3rd. digit 4th. digit letterTIPO DE PRODUCTOTYPE OF PRODUCTCarne Bovina1 Con hueso2 Sin huesoCarne Ovina45Menudencias6 Bovinas7 OvinasIDENTIFICACIÓN DE LOS CORTESIDENTIFICATION OF CUTS1540Espinazo con CuadrilRump & Loin2150LomoTenderloinVARIANTESOPTIONSBeef meat1 Bone-in2 BonelessSheep Meat45Offals6 Beef7 Sheep4500CanalCarcase5050Paleta Corte CuadradoSquare Cut Shoulder6080HígadoLiverThe cuts illustrated on this book are not necessarilyreproduced in correct relative size one to another.7000LenguaTongue

Martimar - M CompanyBeef Cuts

Martimar - M Company

Martimar - M Company>> indexItem NºCon huesoBone-in1000 Media Canal (Media Res) Side1010 Cuarto Trasero Hindquarter1020 Pistola Pistola1050 Cuarto Delantero con Vacío Forequarter & Flank1060 Cuarto Delantero Forequarter1070 Cuarto Delantero Herradura Herradura Forequarter1500 Rueda Butt1502 Rueda con Cuadril Butt & Rump1540 Espinazo con Cuadril Rump & Loin1550 Espinazo Trasero Shortloin1590 Espinazo Delantero Rib Set1600 Espinazo Preparado Ribs Prepared1640 Pecho y Falda Brisket & Navel Plate1650 Asado con Vacío Rib Plate Flank On1680 Brazuelo y Garrón Shin / Shank1690 Asado Rib PlateItem NºSin huesoBoneless2010 Nalga de adentro Inside (Topside)2011 Nalga de adentro sin tapa Inside Cap Off2012 Tapa de Nalga Inside Cap2020 Nalga de afuera con Tortuguita Silverside (Gooseneck)2030 Nalga de afuera Outside2040 Peceto Eye Round2050 Cuadrada Outside Flat (Flat)2070 Bola de Lomo Knuckle2091 Tapa de Cuadril (Picaña) Rump Cap2093 Corazón de Cuadril Eye of Rump (Heart of Rump)2120 Cuadril Top Sirloin (D - Rump)2121 Cuadril sin Tapa Top Sirloin, Cap Off (D - Rump Cap Off)2131 Colita de Cuadril Tri-Tip2140 Bife Angosto Striploin2150 Lomo Tenderloin2160 Lomo sin cadena Tenderloin Side Strap Off2180 Entraña Gruesa Thick Skirt (Hanging Tender)2190 Entraña Fina Thin Skirt (Outside Skirt)2196 Matambre Cutaneus Trunci (Rose Meat)2200 Vacío Thin Flank (Flank)2203 Bife Grande de Vacío Internal Flank Plate (Flap)2205 Entraña Interna (Falsa Entraña) Inside Skirt2210 Bife de Vacío Flank Steak2230 Bife Ancho Spencer Roll2240 Bife Ancho sin tapa Cube Roll (Rib Eye Roll)2255 Tapa de Bife Ancho Rib Eye Cap2265 Tapa de Aguja Chuck Cover2275 Aguja Chuck Roll2280 Cogote Neck2301 Carnaza de Paleta Shoulder Clod2302 Centro de Carnaza de Paleta Blade Bolar (Heart of Clod)2303 Marucha Blade Oyster (Oyster Blade)2310 Chingolo Chuck Tender2323 Pecho Brisket2360 Brazuelo / Garrón Shin / Shank2364 Tortuguita Heel Muscle2473 Falda Brisket Navel Plate

Martimar - M Company>> indexCon huesoItem NºBone-inAsado 1690 Rib PlateAsado con Vacío 1650 Rib Plate Flank OnBrazuelo y Garrón 1680 Shin / ShankCuarto Delantero 1060 ForequarterCuarto Delantero con Vacío 1050 Forequarter & FlankCuarto Delantero Herradura 1070 Herradura ForequarterCuarto Trasero 1010 HindquarterEspinazo con Cuadril 1540 Rump & LoinEspinazo Delantero 1590 Rib SetEspinazo Preparado 1600 Ribs PreparedEspinazo Trasero 1550 ShortloinMedia Canal (Media Res) 1000 SidePecho y Falda 1640 Brisket & Navel PlatePistola 8 costillas 1020 PistolaRueda 1500 ButtRueda con Cuadril 1502 Butt & RumpSin huesoItem NºBonelessAguja 2275 Chuck RollBife Ancho 2230 Spencer RollBife Ancho sin tapa 2240 Cube Roll (Rib Eye Roll)Bife Angosto 2140 StriploinBife de Vacío 2210 Flank SteakBife Grande de Vacío 2203 Internal Flank Plate (Flap)Bola de Lomo 2070 KnuckleBrazuelo / Garrón 2360 Shin / ShankCarnaza de Paleta 2301 Shoulder ClodCentro de Carnaza de Paleta 2302 Blade Bolar (Heart of Clod)Chingolo 2310 Chuck TenderCogote 2280 NeckColita de Cuadril 2131 Tri-TipCorazón de Cuadril 2093 Eye of Rump (Heart of Rump)Cuadrada 2050 Outside Flat (Flat)Cuadril 2120 Top Sirloin (D - Rump)Cuadril sin Tapa 2121 Top Sirloin, Cap Off (D - Rump Cap Off)Entraña Fina 2190 Thin Skirt (Outside Skirt)Entraña Gruesa 2180 Thick Skirt (Hanging Tender)Entraña Interna (Falsa Entraña) 2205 Inside Skirt (Hanging Tender)Falda 2473 Brisket Navel PlateLomo 2150 TenderloinLomo sin cadena 2160 Tenderloin Side Strap OffMarucha 2303 Blade Oyster (Oyster Blade)Matambre 2196 Cutaneus Trunci (Rose Meat))Nalga de adentro 2010 Inside (Topside)Nalga de adentro sin tapa 2011 Inside Cap OffNalga de afuera 2030 OutsideNalga de afuera con Tortuguita 2020 Silverside (Gooseneck)Peceto 2040 Eye RoundPecho 2323 BrisketTapa de Aguja 2265 Chuck CoverTapa de Bife Ancho 2255 Rib Eye CapTapa de Cuadril (Picaña) 2091 Rump CapTapa de Nalga 2012 Inside CapTortuguita 2364 Heel MuscleVacío 2200 Thin Flank (Flank)

Martimar - M Company>> indiceBone-in Item NºCon huesoBrisket & Navel Plate 1640 Pecho y FaldaButt 1500 RuedaButt & Rump 1502 Rueda con CuadrilForequarter 1060 Cuarto DelanteroForequarter & Flank 1050 Cuarto Delantero con VacíoHerradura Forequarter 1070 Cuarto DelanteroHerraduraHindquarter 1010 Cuarto TraseroPistola 1020 PistolaRib Plate 1690 AsadoRib Plate Flank On 1650 Asado con VacíoRib Set 1590 Espinazo DelanteroRibs Prepared 1600 Espinazo PreparadoRump & Loin 1540 Espinazo con CuadrilShin / Shank 1680 Brazuelo y GarrónShortloin 1550 Espinazo TraseroSide 1000 Media Canal (Media Res)Boneless Item NºSin huesoBlade Bolar (Heart of Clod) 2302 Centro de Carnaza de PaletaBlade Oyster (Oyster Blade) 2303 MaruchaBrisket 2323 PechoBrisket Navel Plate 2473 FaldaChuck Cover 2265 Tapa de AgujaChuck Roll 2275 AgujaChuck Tender 2310 ChingoloCube Roll (Rib Eye Roll) 2240 Bife Ancho sin tapaCutaneus Trunci (Rose Meat) 2196 MatambreEye of Rump (Heart of Rump) 2093 Corazón de CuadrilEye Round 2040 PecetoFlank Steak 2210 Bife de VacíoHeel Muscle 2364 TortuguitaInside (Topside) 2010 Nalga de adentroInside Cap 2012 Tapa de NalgaInside Cap Off 2011 Nalga de adentro sin tapaInside Skirt (Hanging Tender) 2205 Entraña Interna (Falsa Entraña)Internal Flank Plate (Flap) 2203 Bife Grande de VacíoKnuckle 2070 Bola de LomoNeck 2280 CogoteOutside 2030 Nalga de afueraOutside Flat (Flat) 2050 CuadradaRib Eye Cap 2255 Tapa de Bife AnchoRump Cap 2091 Tapa de Cuadril (Picaña)Shin / Shank 2360 Brazuelo / GarrónShoulder Clod 2301 Carnaza de PaletaSilverside (Gooseneck) 2020 Nalga de afuera con TortuguitaSpencer Roll 2230 Bife AnchoStriploin 2140 Bife AngostoTenderloin 2150 LomoTenderloin Side Strap Off 2160 Lomo sin cadenaThick Skirt (Hanging Tender) 2180 Entraña GruesaThin Flank (Flank) 2200 VacíoThin Skirt (Outside Skirt) 2190 Entraña FinaTop Sirloin (D - Rump) 2120 CuadrilTop Sirloin, Cap Off (D - Rump Cap Off) 2121 Cuadril sin TapaTri-Tip 2131 Colita de Cuadril

Martimar - M CompanySkeletal DiagramTarsoTarsusTibiaTibiaIsquionIschiumVértebras coccígeasCoccygeal VertebraeVértebras sacrasSacral Vertebrae(1 - 5)Vértebras lumbaresLumbar Vertebrae(1 - 6)Vértebras dorsalesDorsal VertebraeCartílago de la escápulaScapular CartilageOmóplato o escápulaScapulaVértebras cervicalesCervical Vertebrae(1 - 7)RótulaPatellaFémurFemurCoxalOs CoxaeIlionIlliumColumna vertebralVertebral columnCartílagos costalesCostal cartilagesEsternebrasSternebraeEsternónSternumOlécranonOlecranonCúbitoUlnaHúmeroHumerusRadioRadiusCarpoCarpus

Martimar - M Companyofficial classifying and grading systemCATEGORÍACATEGORYNOVILLITO D.L.YEARLING STEERCONFORMACIÓNTERMINACIÓNCONFORMATIONGRADINGI N A C U R 0 1 2 3 4II NN AA CCII NJ AJ CJNOVILLOSTEERNOVILLO JOVEN 2-4 D.YOUNG STEERNOVILLO 6 DIENTES6 TOOTH YOUNG STEERI6 N6 A6 C6UURRI N A CNOVILLOSTEERURVQI VQN VQA VQCVAQUILLONA 0-2-4 D.HEIFERVQUVQRVN6 VA6 VC6VACACOWVACA 6 DIENTES6 TOOTH YOUNG COWVUVRVN VA VCVACACOWVUVRTERNEROVEALTERNEROVEALtNtAtUtRTNTATOROBULLTOROBULLTUTR

Beef CutsMartimar - M Companybone - in1000MEDIA RESSide1010CUARTO TRASEROHindquarter1020 aPISTOLA A 8 COSTILLASPistola - Eight Ribs1060CUARTO DELANTEROForequarter1050CUARTO DELANTERO CON VACÍOForequarter & Flank

one - inMartimar - M CompanyCORTES BOVINOSBeef Cuts1020PISTOLAPistola1500RUEDAButt1502RUEDA CON CUADRILButt & Rump1680GARRONShank1550ESPINAZO TRASEROShortloin1540ESPINAZO CON CUADRILRump & Loin1600ESPINAZO PREPARADORibs Prepared1650ASADO CON VACIORib Plate Flank On1640PECHO Y FALDABrisket & Navel Plate1070CUARTO DELANTERO HERRADURAHerradura Forequarter1680BRAZUELOShin1690 aASADO (Porción)Short Ribs

one - inMartimar - M CompanyBeef Cuts1000 MEDIA CANAL(MEDIA RES)SidePuntos a especificar:· Entraña fina removida.· Estándar de retoque.The Carcase is split in two equal Sides downthe length dividing the spinal column.Points requiring specification:· Diaphragm removed.· Carcase trim.1000 USA NAMP 1011010 CUARTO TRASEROHindquarter1010Standard Hindquarter is prepared froma Side by the separation of the HindandForequarters by a cut between the10 th and 11 th ribs, perpendicular to thevertebral column down to the ventralportion of the Flank, along the rib.Points requiring specification:·Number of ribs.·Diaphragm removed.·Trim standard.1010 USA NAMP 155

Beef CutsMartimar - M Companybone - in1020 PISTOLAPistola1020Pistola is prepared from aHindquarter by the removal of theThin Flank, lateral portion ribs and aportion of the Navel End Brisket. Acut is made commencing at thesuperficial inguinal lymph nodeseparating the M. rectus abdominusand following the contour of the hip,running parallel to the bodies of thevertebrae and the M. longissimusdorsi (eye muscle) to the specifiedribs.Points requiring specification:· Number of ribs.· Cut distance fromM. Longissimus dorsi(eye muscle).· Bone-in Shank off.· Trim standard.UN - ECE 10231020 aOpciónes:Options:1020 a - PISTOLA A 8 COSTILLASPistola - Eight Ribs1020 b - PISTOLA A 4 COSTILLASPistola - Four Ribs UN - ECE 1020

one - inMartimar - M CompanyCORTES BOVINOSBeef Cuts1060 1060 CUARTO DELANTEROForequarter1060 USA NAMP 102Forequarter is prepared from a Sideby separating the Forequarter, cuttingalong the specific rib, at right anglesto the vertebral column down to theventral portion of the Flank.Points requiring specification:· Number of ribs.· Diaphragm removed.· M. Cutaneus trunci removed.· Trim standard.1050 CUARTO DELANTERO CON VACÍOForequarter and Flank1050Points requiring specification:· Rib number where the cut ismade.· Rib length distance fromeye muscle.· Diaphragm removed.· M. cutaneus removed.· Trim standard.

CORTES BOVINOSMartimar - M CompanyBeef Cuts1070 CUARTO DELANTERO HERRADURAHerradura Forequarter1070Herradura Forequarter is preparedfrom a forequarter by removing theRib Plate.Points requiring specification:· Number of ribs.· Trim standard.1500 RUEDAButt1500Butt is prepared from a Hindquarter bya cut commencing at the subiliaclymph node passing just cranial of thehip joint to the ischiatic lymph node.Points requiring specification:· Bone-in Shank off.· Trim standard.USA NAMP 158 1500

one - inMartimar - M CompanyCORTES BOVINOSBeef Cuts1502 1502 RUEDA CON CUADRILButt and RumpButt and Rump is prepared from aPistola, by removing the loins cuttingbetween the lumbar and sacralvertebrae at a point cranial to thetuber coxae.Points requiring specification:· Bone-in Shank off.· Trim standard.1540 ESPINAZO CON CUADRILRump and Loin1540Rump and Loin is prepared from aPistola Cut after removing the Butt.Consists in Rump, Striploin andTenderloin.Points requiring specification:· Number of ribs.· Distance from the eye muscle.· Tenderloin removed.· Trim standard.1540 USA NAMP 172

CORTES BOVINOSBeef CutsMartimar - M Companybone - in1550 ESPINAZO TRASEROShortloin1550Shortloin is prepared from a PistolaCut by the removal of the Butt andRump. Consists of Striploin andTenderloin.Points requiring specification:· Number of ribs.· Distance from the eye muscle.· Trim standard.USA NAMP 174 15501590 ESPINAZO DELANTERORib Set1590Rib Set is prepared from aForequarter by a cut between the 5thand 6th ribs.Points requiring specification:· Number of ribs.· Distance from the eye muscle.· Scapular cartilage removed.· Trim standard.USA NAMP 103 1590

one - inMartimar - M CompanyCORTES BOVINOSBeef Cuts16001600 ESPINAZO PREPARADORibs, PreparedRibs, prepared, comes from a Rib Setby removing the bodies of thecorresponding vertebrae.1600 USA NAMP 104Points requiring specification:· Number of ribs.· Distance from the eye muscle.· Feather bones removed.· Scapular cartilage removed.· Trim standard.1640 PECHO Y FALDABrisket and Navel Plate (Whole Brisket)1640Brisket and Navel Plate is preparedfrom a Forequarter by a straight cutstarting at the junction of the 1st riband the 1st sternal segment to thelast rib.Points requiring specification:· Number of ribs.· Diaphragm removed.

CORTES BOVINOSBeef CutsMartimar - M Companybone - in1650 ASADO CON VACÍORib Plate Flank On1650Cut consisting of Ribs and Flank.Points requiring specification:· Number of ribs.· Distance from the eye muscle.· Diaphragm removed.· M. Cutaneus trunci(Rose)removed.· Trim standard.Opción:Option:1651- ASADO 3 COSTILLASCON VACÍO3 Rib Plate – Flank On1680 BRAZUELO / GARRÓNShin / Shank1680Shin / Shank is prepared from eitherForequareter/ Hindquarter legs(extensor/ flexor group of muscles).Constituted by the distal end of theHumerus and Radius / Tibia and theirassociated muscles.Points requiring specification:· Connective tissue off.· Transversally sliced.Opciones:Options:1682 - BRAZUELOShin1683 - GARRÓNShank

one - inMartimar - M CompanyCORTES BOVINOSBeef Cuts16901690 ASADORib PlatePrepared from the Rib Plate limitingdorsally with the M. longissimusdorsi and ventrally with the costosternaland costo-condral cartilages.Points requiring specification:· Number of ribs.· Cut distance from the eyemuscle.· Diaphragm removed.· M. Cutaneus trunci removed.· Trim standard.1690 a1690 a PORCION DE ASADOShort Ribs1690 a USA NAMP 123

CORTES BOVINOSMartimar - M CompanyBeef Cuts2030NALGA DE AFUERAOutside2360GARRÓNShank2050CUADRADAOutside Flat2010NALGA DE ADENTROInside2040PECETOEye Round2131COLITA DE CUADRILTri - Tip2120CUADRILTop Sirloin2011NALGA DE ADENTROSIN TAPAInside Cap off2012TAPA DE NALGAInside Cap2093CORAZÓN DE CUADRILEye of Round2091TAPA DE CUADRILRump Cap2196MATAMBRECutaneus Trunci2121CUADRIL SIN TAPATop Sirloin Cap Off2301CARNAZA DE PALETAShoulder Clod2200VACIOThin Flank2302CENTRO DE CARNAZA DE PALETABlade Bolar2310CHINGOLOChuck Tender2360BRAZUELOShin

Martimar - M CompanyCORTES BOVINOSBeef Cuts2070BOLA DE LOMOKnuckle2364TORTUGUITAHeel Muscle2160LOMO SIN CADENATenderloin Side Strap Off2150LOMOTenderloin2203BIFE GRANDE DE VACÍOInternal Flank Plate2205ENTRAÑA INTERNAInside Skirt2140BIFE ANGOSTOStriploin2210BIFE DE VACÍOFlank Sreak2180ENTRAÑA GRUESAThick Shirt2190ENTRAÑA FINAThin Skirt2255TAPA DE BIFE ANCHORib Eye Cap2230BIFE ANCHOSpencer Roll2323PECHOBrisket2240BIFE ANCHO SIN TAPACube Roll2303MARUCHABlade Oyster2265TAPA DE AGUJAChuck Cover2280COGOTENeck2275AGUJAChuck Roll

CORTES BOVINOSBeef CutsMartimar - M Companyboneless2010 NALGA DE ADENTROInside (Topside)20102011Inside is situated caudal and medial to the femur boneand attached to the os coxae (aitchbone). It is removedby following the natural seam between the Thick Flankand Silverside. The pizzle butt, fibrous tissue, inguinallymph node and it´s surrounding fat are removed.Points requiring specification:· Fat cover.· Connective tissue removed.USA NAMP 168 20102011 NALGA DE ADENTRO SIN TAPAInside, Cap OffInside Cap Off is prepared from theInside (item 2010) by removal of theM. gracilis and M. sartorius alongthe natural seams. Fat deposits areremoved.Point requiring specification:· M. pectineus removed.Opción:Option:2011 a - Nalga de Adentro sin Tapa al Rojo.Red Inside Cap Off, connective tissue removed.Punto a especificar:· Remoción del músculoPectíneo.Point requiring specification:· M. pectineus removed.

onelessMartimar - M CompanyCORTES BOVINOSBeef Cuts20122012 TAPA DE NALGAInside CapConsists of the M. gracilis removedfrom the Inside along the naturalseam.Points requiring specification:· Removal of fibrous tissue and fatdeposits.· Removal of the pectineus andsartorius muscles.2020 NALGA DE AFUERA CON TORTUGUITASilverside (Gooseneck)USA NAMP 1702030 NALGA DE AFUERAOutside2030Outside is a cut consisting of the Flatand the Eye Round. The Heel Muscle(M. gastrocnemius), popliteal lymphnode, surrounding fat and connectivetissue are removed.Points requiring specification:· Fat cover.·Thick connective tissue(silverskin) on ventral sideremoved.2030 USA NAMP 171 A

CORTES BOVINOSBeef CutsMartimar - M Companyboneless2040 PECETOEye Round2040The Eye Round is prepared from theOutside (item 2030) by following thenatural seam between the Outside Flat(M. gluteobiceps) and the Eye Round(M. semitendinosus) separating bothmuscles.USA NAMP 171 C 2040Points requiring specification:· Fat cover.· Connective tissue removed.2050 CUADRADAOutside Flat (Flat)2050Outside Flat is prepared by removingthe Eye Round from an Outside (item2030), along the natural seambetween both muscles.Points requiring specification:· Fat cover.· Thick connective tissue(silverskin) removed.USA NAMP 171 B 2050

onelessMartimar - M CompanyCORTES BOVINOSBeef Cuts20702070 BOLA DE LOMOKnuckleKnuckle is a cut obtained from theforeface of the hind-leg, resting onthe femur and the patella consistingof the cuadriceps femoris muscle.Points requiring specification:· Connective tissue removed.· Femur periostium removed.2070 USA NAMP 167 A2091 TAPA DE CUADRIL (Picaña)Rump Cap2091Rump Cap consist in the upper and foreportion of the bíceps femoris muscle (M.gluteobiceps) which covers the Rump,and is obtained by separating it alongthe natural seam from the Rump.2091 USA NAMP 184Points requiring specification:· Fat cover.· Connective tissue removed.

CORTES BOVINOSBeef CutsMartimar - M Companyboneless2093 CORAZÓN DE CUADRILEye of Rump (Heart of Rump)2093Compose only by the M.gluteus medius.21202120 CUADRILTop Sirloin (D-Rump)Consist in a cut from the croup basedon the coxis and the sacral hemivertebrae.Main muscle group: upperportion of the biceps femoris, gluteimedius, accesorius and profundus.Points requiring specification:· Fat cover.· With Tri-Tip.USA NAMP 184 2120AUSTRALIA HAM 2100 2120

onelessMartimar - M CompanyCORTES BOVINOSBeef Cuts21212121 CUADRIL SIN TAPATop Sirloin Cap Off (D-Rump Cap Off)Prepared by removing the upperportion M. biceps femoris.Point requiring specification:· Fat trim2121 USA NAMP 18521312131 COLITA DE CUADRILTri-Tip2131 USA NAMP 185 DConsist in a cut from the fore portionof the thigh based on the tuber coxaeand the edge of the ischium.It is composed by the M. tensorfasciae lata (triangle shaped muscle).Points requiring specification:· Fat cover.· Connective tissue removed.

CORTES BOVINOSBeef CutsMartimar - M Companyboneless2140 BIFE ANGOSTOStriploin2140USA NAMP 180 2140Striploin is prepared from a Pistola cutby cutting at the lumbo sacraljunction based on the lumbar and thelast 3 or 4 dorsal hemi-vertebrae(according to specification). It iscomposed by the M. longissimusdorsi, M. illiocostalis, M. serratusdorsalis (according to distance of thecut from the eye muscle).Points requiring specification:· Number of ribs.· Fat cover.· Distance from the eye muscle.· Intercostals removed.· M. multifidus removed (Optionitem 2140 a).· Connective tissue removed(Option item 2140 b).2140 a 2140 b

onelessMartimar - M CompanyCORTES BOVINOSBeef Cuts215021602150 LOMOTenderloin21702150 USA NAMP 1892160 USA NAMP 1902170 USA NAMP 191Tenderloin is removed from theventral surface of the lumbar and lastdorsal vertebrae and the lateralsurface of the illium. It is composedby the M. psoas major, M. psoasminor, M. illiacus lateralis and M.cuadratus lumborum.Points requiring specification:· Weight in Lb or Kg.· Fat cover.· Silverskin removed.2160 LOMO SIN CADENATenderloin, side strap offOpciones / Options:2170 2160 a 2160 b2170 CABEZA DE LOMOButt TenderloinM. Iliacus, M. Cuadratus lumborum y porción caudal delM. Psoas mayor.Tenderloin is furthertrimmed by the removal ofthe side strap M. psoasminor.2160 a - CENTRO DE LOMOTenderloin CenterPorción central del Psoas mayor.2160 b - COLA DE LOMOTenderloin TTipipPorción caudal del Psoas mayor.

CORTES BOVINOSBeef CutsMartimar - M Companyboneless2180 ENTRAÑA GRUESAThick Skirt (Hanging Tender)2180Thick Skirt is the lumbar portion of thediaphragm.Points requiring specification:· Membrane removed.· Fat trim.· Connective tissue removed.2190 ENTRAÑA FINAThin Skirt (Outside Skirt)2190Thin Skirt is the costal muscle portion ofthe diaphragm. All white tendinous tissuenot covering lean red muscle is removedas is also the lumbar portion.Points requiring specification:· Membrane covering removed.· Fat trim.USA NAMP 121 C 21902196 MATAMBRECutaneus Trunci (Rose Meat)2196Cutaneus Trunci (Rose) is a cutextended along the abdominal,costal and brachial regions.Point requiring specification:· Fat trim.

onelessMartimar - M CompanyCORTES BOVINOSBeef Cuts22002200 VACIOThin Flank (Flank)Thin Flank is located on theabdominal side and composed bythe abdominal wall. Main musclesplanes: M. obliquus externusabdominis, M. obliquus internusabdominis, M. transversusabdominis, M. rectus abdominis.Point requiring specification:· Fat trim.22032203 BIFE GRANDE DE VACIOInternal Flank Plate (Flap)Inner Flank Plate is the uppercaudal part of the Flank composedby the obliquus internusabdominis muscle.Point requiring specification:· Fat trim.

CORTES BOVINOSBeef CutsMartimar - M Companyboneless2205 ENTRAÑA INTERNA (FALSA ENTRAÑA)Inside Skirt2205Inside Skirt (M. transversusabdominis) is located on the insideof the abdominal wall and extendsto the navel end portion of theBrisket. The peritoneum and fatflakes are removed.Points requiring specification:· Membrane covering removed.· Fat trim.2210 BIFE DE VACÍOFlank Steak2210Flank Steak is the muscular portion ofthe rectus abdominis, after strippingthe connective tissue from themuscle.USA NAMP 193 2210

onelessMartimar - M CompanyCORTES BOVINOSBeef Cuts22302230 BIFE ANCHOSpencer RollSpencer Roll is prepared from aForequarter´s dorsal portion after theremoval of the Chuck and Neck. TheRib Ends are cut at a specifieddistance from the M. longissimusdorsi (eye muscle). It includes thefollowing main muscles: M. trapeziusthoracis, M. latissimus dorsi, M.illiocostalis, M. longissimus dorsi, M.multífidus dorsi, M. serratus dorsalis,M. M. intercostali and M.M. levatoricostarum.Points requiring specification:· Rib number and location.· Ligamentum-nuchae retained.· Distance of the ventral cut to therib eye.· Intercostals removed.· Fat trim.

CORTES BOVINOSBeef CutsMartimar - M Companyboneless2240 BIFE ANCHO SIN TAPACube Roll (Rib Eye Roll)2240Cube Roll is prepared from a SpencerRoll by removing the followingmuscles: M. trapezius thoracis, M.serratus dorsalis and M. latissimusdorsi.USA NAMP 112 2240Points requiring specification:· Rib number and location.· M. iliocostalis removed.2255 TAPA DE BIFE ANCHORib Eye Cap2255Rib Eye Cap located over theRib Eye including thefollowing muscles: M.trapezius thoracis, M.latissimus dorsi and M.serratus dorsalis.Point requiring specification:· Fat trim.

onelessMartimar - M CompanyCORTES BOVINOSBeef Cuts2265 TAPA DE AGUJAChuck Cover2265Chuck Cover is a cut located inthe scapular region. Based onthe inner side of the scapula andit´s complementary cartilage.Main muscle: M. subscapularis.2270 USA NAMP 116Points requiring specification:· Fat trim.· Muscle trim.2275 AGUJAChuck Roll2275Chuck Roll is located in the dorsalregion. Based on the four first dorsalhemi-vertebrae and theircorresponding rib ends. Mainmuscles planes: M. trapeziusthoracis, M. rhomboides, M. splenius,M. longissimus dorsi, M. illiocostalis,M. multifidus dorsi.Points requiring specification:· Rib number and location.· Ventral limit.· Ligamentum-nuchae retained.· Fat trim.

CORTES BOVINOSBeef CutsMartimar - M Companyboneless2280 COGOTENeck2280Located in the cervical region basedon the cervical hemi-vertebrae exceptthe Atlas. It is composed by all themuscles from the neck.Points requiring specification:· Fat trim.· Trim standard.2301 CARNAZA DE PALETAShoulder Clod2301Located in the arm (brachial) region,based on the humerus, scapula, ulnaand radius. Main muscles planes: M.triceps brachii, M. tensor antebrachii,M. anconaeus and M. cutaneustrunci.Points requiring specification:· Fat trim.· M. cutaneus removed.USA NAMP 114 2301

onelessMartimar - M CompanyCORTES BOVINOSBeef Cuts2302 CENTRO DE CARNAZA DE PALETABlade Bolar (Heart of Clod)2302The Blade Bolar includes a largeportion of the triceps group ofmuscles.2303 MARUCHABlade Oyster (Oyster Blade)2303Blade Oyster is located on theblade bone and it´scomplementary cartilage belowthe blade ridge and composedby the M. infraspinatus.Points requiring specification:· Fat trim.· Periostium removed.2303 USA NAMP 114 D

CORTES BOVINOSBeef CutsMartimar - M Companyboneless2310 CHINGOLOChuck Tender2310Chuck Tender is a conical shapedmuscle (M. supraspinatus) lying lateralto the blade bone on the cranial sideof the blade ridge.Points requiring specification:· Fat trim.· Connective tissue removed.USA NAMP 116 B 23102323 PECHOBrisketBrisket is located in the sternal regionbased on the sternum andcorresponding costal cartilages. Themain muscles are the M.M. pectoralisuperficialis and profundis.2323Points requiring specification:· Fat trim.· Connective tissue removed.Opciones: / Options:2327 - Pecho Solapa.Brisket Point End Plate.2327Brisket composed only by M.pectoralis superficialis.2330 - Punta de la Falda.Brisket Point End.2350 - Punta de la Falda sin Tapa.Brisket Point End Deckle Off.USA NAMP 120 2323

onelessMartimar - M CompanyCORTES BOVINOSBeef Cuts2360 BRAZUELO / GARRÓNShin / Shank2361 BRAZUELO / Shin23602362Shin is located in the forearm, based on thehumerus, ulna and radius, and carpus.Main muscles are the M. biceps brachii, M.coracobrachialis and carpal flexors andextensors.2362 GARRÓN / Shank2361Shank is located in the leg region, basedon the distal end of the Femur, Tibia,calcaneal tuber and Tarsus.Main muscles are the flexor and extensormuscles of the hind leg and foot.Opciones / Options:2361 - BRAZUELO / Shin2362 - GARRÓN / Shank2361 USA NAMP 117Points requiring specification:· Fat trim.· Connective tissue removed.· Sinew and tendon trim.23642364 TORTUGUITAHeel MuscleThe Heel Muscle is located in the legregion and consists of the M.gastrocnemius and the M. flexorsuperficialis.Points requiring specification:· Connective tissue removed.· Tendon trim.

Martimar - M CompanyLamb Cuts

Martimar - M Company

Martimar - M Company>> indexItem NºCon HuesoBone-in4500 Canal Carcase4730 Delantero a Cinco Costillas con Asado y Vacío Five Rib Fore - Rib Plate and Flank on4801 Pierna con Cuadril y con Garrón Leg - Chump and Shank on4802 Pierna con Cuadril y sin Garrón Leg - Chump on - Shank off4806 Pierna sin Cuadril y sin Garrón Leg - Chump and Shank off4840 Espinazo a Ocho Costillas con Cuadril Loin - Chump on (8 Ribs)4850 Pistola a Ocho Costillas Pistola - Eight Ribs4860 Espinazo con Asado y Vacío Loin - Rib Plate and Flank on4880 Espinazo Corto Simple Short Loin4883 Espinazo Corto Doble (Silla) Short Loin Pair (Short Loin Saddle)4928 Campana Rack Saddle4932 Costillar - Rack Rack4938 Costillar a la Francesa (Frenched-Rack) Rack Frenched4970 Cuarto Delantero Forequarter4980 Paleta con Hueso Shoulder (Oyster cut)4990 Paleta Corte Cuadrado Square Cut Shoulder5008 Asado con Pecho y Vacío Ribs, Breast and Flank5010 Pecho y Falda Breast and Flap5020 Cogote Neck5030 Brazuelo Foreshank5031 Garrón HindshankItem NºSin HuesoBoneless5040 Media canal Side5047 Cuarto Delantero Forequarter5050 Paleta Corte Cuadrado Square Cut Shoulder5061 Pierna con Cuadril sin Garrón Leg - Chump on and Shank off5065 Cortes de la Pierna Leg cuts5070 Pierna sin Cuadril y sin Garrón Leg - Chump and Shank off5080 Lomo Tenderloin5108 Bife Completo Backstrap5152 Centro de Cogote y Aguja Eye of Forequarter5160 Brazuelo Shin5161 Garrón Shank5270 Carne Chica (Recortes) Trimmings

Martimar - M CompanyCon HuesoItem NºBone-inAsado con Pecho y Vacío 5008 Ribs, Breast and FlankBrazuelo 5030 ForeshankCampana 4928 Rack SaddleCanal 4500 CarcaseCogote 5020 NeckCostillar - Rack 4932 RackCostillar a la Francesa (Frenched Rack) 4938 Rack FrenchedCuarto Delantero 4970 ForequarterDelantero a Cinco Costillas con Asado y Vacío 4730 Five Rib Fore - Rib Plate and Flank onEspinazo a Ocho Costillas con Cuadril 4840 Loin - Chump on (8 Ribs)Espinazo con Asado y Vacío 4860 Loin - Rib Plate and Flank onEspinazo Corto Doble (Silla) 4883 Short Loin Pair (Short Loin Saddle)Espinazo Corto Simple 4880 Short LoinGarrón 5031 HindshankPaleta 4980 Shoulder (Oyster cut)Paleta Corte Cuadrado 4990 Square Cut ShoulderPecho y Falda 5010 Breast and FlapPierna con Cuadril y con Garrón 4801 Leg - Chump and Shank onPierna con Cuadril y sin Garrón 4802 Leg - Chump on and Shank offPierna sin Cuadril y sin Garrón 4806 Leg - Chump and Shank offPistola a Ocho Costillas 4850 Pistola - Eight RibsSin HuesoItem NºBonelessBife Completo 5108 BackstrapBrazuelo 5160 ShinCarne Chica (Recortes) 5270 TrimmingsCentro de Cogote y Aguja 5152 Eye of ForequarterCortes de la Pierna 5065 Leg cutsCuarto Delantero 5047 ForequarterGarrón 5161 ShankLomo 5080 TenderloinMedia Canal 5040 SidePaleta Corte Cuadrado 5050 Square Cut ShoulderPierna con Cuadril sin Garrón 5061 Leg - Chump on and Shank offPierna sin Cuadril y sin Garrón 5070 Leg - Chump and Shank off

Martimar - M CompanyindexBone-in Item NºCon HuesoBreast and Flap 5010 Pecho y FaldaCarcase 4500 CanalFive Rib Fore - Rib Plate and Flank on 4730 Delantero a Cinco Costillas con Asado y VacíoForequarter 4970 Cuarto DelanteroForeshank 5030 BrazueloHindshank 5031 GarrónLeg - Chump and Shank off 4806 Pierna sin Cuadril y sin GarrónLeg - Chump and Shank on 4801 Pierna con Cuadril y con GarrónLeg - Chump on and Shank off 4802 Pierna con Cuadril y sin GarrónLoin - Chump on (8 Ribs) 4840 Espinazo a Ocho Costillas con CuadrilLoin - Rib Plate and Flank on 4860 ESpinazo con Asado y VacíoNeck 5020 CogotePistola - Eight Ribs 4850 Pistola a Ocho CostillasRack 4932 Costillar - RackRack Frenched 4938 Costillar a la Francesa (Frenched Rack)Rack Saddle 4928 CampanaRibs, Breast and Flank 5008 Asado con Pecho y VacíoShort Loin 4880 Espinazo Corto SimpleShort Loin Pair (Short Loin Saddle) 4883 Espinazo Corto Doble (Silla)Shoulder (Oyster cut) 4980 PaletaSquare Cut Shoulder 4990 Paleta Corte CuadradoBoneless Item NºSin HuesoBackstrap 5108 Bife CompletoEye of Forequarter 5152 Centro de Cogote y AgujaForequarter 5047 Cuarto DelanteroLeg cuts 5065 Cortes de la PiernaLeg, Chump and Shank off 5070 Pierna sin Cuadril y sin GarrónLeg, Chump on and Shank off 5061 Pierna con Cuadril sin GarrónShank 5161 GarrónShin 5160 BrazueloSide 5040 Media CanalSquare Cut Shoulder 5050 Paleta Corte CuadradoTenderloin 5080 LomoTrimmings 5270 Carne Chica (Recortes)

Martimar - M Companyclassification and gradingCATEGORÍACATEGORYCORDERO/ALAMBCONFORMACIÓNTERMINACIÓNCONFORMATIONGRADINGS P M I 0 1 2CS CP CM CIBORREGO/AYEARLING LAMBBS BP BM BIOVINO ADULTOTOSHEEPAS AP AM AIclassificationLAMB (0 permanent incisors)Lamb with no permanent incisors.YEARLING LAMB (2 - 4 permanent incisors)These are female and male Lambs. Entired males arealso includes with up to 2 permanent incisors.SHEEP (6 - 8 permanent incisors)Includes male, female and entire males with more than2 permanent incisors.gradingThe different muscling grades are identified by theletters S - P - M - I, from a great muscular developmentto a minor or defective one.Fat finish is classified in three grades: 0 - 1 - 2 , whichgo from total absence to excesive covering.

Martimar - M CompanyCORTES OVINOSLamb CutsgradingS P M I

CORTES OVINOSMartimar - M CompanyLamb Cuts5071NALGA DE AFUERAOutside5072BOLA DE LOMOKnuckle5073NALGA DE ADENTROInside5065CORTES DE LA PIERNALeg - Cuts5074CUADRILRump4883 aCHULETASChops4883SILLAShort Loin Pair4938COSTILLAR A LA FRANCESARack Frenched4932COSTILLAR - RACKRack4928 aCHULETASChops4928CAMPANARack Saddle4890PALETAShoulder (Oyster cut)5160BRAZUELOShin5030BRAZUELOForeshank5020COGOTENeck5020 aCORTES EN RODAJASSliced as Rossettes

Martimar - M CompanyCORTES OVINOSLamb Cuts5031GARRÓNHindshank5161GARRÓNShank4801PIERNA CONCUADRIL Y CONGARRÓNLeg - Chump andShank on5061PIERNA CON CUADRIL SINGARRÓNLeg - Chump on - Shank off5070PIERNA SIN CUADRIL Y SINGARRÓNLeg - Chump and Shank off4880ESPINAZO CORTO SIMPLEShort Loin5080LOMOTenderloin5108BIFE COMPLETOBackstrap5010PECHO Y FALDABreast and Flap4860ESPINAZO CON ASADO Y VACÍOLoin - Rib Plate and Flank On5008ASADO CON PECHO Y VACÍORib Plate, Breast and Flank5152CENTRO DE COGOTE Y AGUJAEye of Forequarter4990PALETA CORTE CUADRADOSquare Cut Shoulder5050PALETA CORTE CUADRADOSquare Cut Shoulder5050 aENROLLADA EN REDRolled and Netted

Martimar - M CompanySkeletal DiagramCalcáneoCalcanear TuberTarsoTarsusIsquionIschiumTibiaTibiaAgujero obturadorObturator ForamenRótulaPatellaVértebras coccígeasCoccygeal VertebraeVértebras sacrasSacral Vertebrae(1 - 4)FémurFemurAcetábuloAcetabulumCuerpo de las vértebrasVertebral bodiesVértebras lumbaresLumbar Vertebrae(1 - 6)Procesos transversosTransverse ProcessesVértebras torácicasThoracic Vertebrae(1 - 13)Cartílago de la escápulaScapular CartilageCartílagos costalesCostal cartilagesXifoideXiphoid CartilageEscápulaScapulaEsternónSternumEspina de la escápulaScapular SpineVértebras cervicalesCervical Vertebrae(1 - 7)OlécranonOlecranonCúbitoUlnaAtlasAtlasAxisAxisHúmeroHumerusRadioRadiusCarpoCarpus

one - inMartimar - M CompanyCORTES OVINOSLamb Cuts4500 CANALCarcaseIncludes all parts of the body´s skeletal musclesand bones, extending to and including the hockand knee joint (tarsus and carpus), all the cervicalvertebrae and up to three first coccygealvertebrae. Head and limb-ends are removed.Points requiring specification:· Sex and age.· Weight range.· Kidneys retained.· Fat score.· Carcase trim.4730 DELANTERO A 5 COSTILLAS CON ASADO Y VACIOFive Rib Fore - Rib Plate and Flank On4730Is the cranial portion of a Carcase obtained bymeans of a transversal cut in the back bone at the5 th intercostal level down to a pre-establisheddistance from the eye muscle. Two longitudinalcuts are made along both sides of the back fromthe precrural lymph nodes down to the 5 th dorsalvertebra at a specified distance from the eyemuscle.Points requiring specification:· Cut distance from the eye muscle.· Trim standard.· Fat cover.

CORTES OVINOSLamb CutsMartimar - M Companybone - in4801 PIERNA CON CUADRIL Y CON GARRÓNLeg - Chump and Shank on4801Prepared from a Side by a straight cut atthe lumbo-sacral joint down to the illium.Aitch bone is removed.Points requiring specification:· Weight range.· Fat cover.4801 aOpciones:4800 - Hueso de la Cadera Retenido.4801 a - Chuletas (indicar espesor).Options:4800 - Aitch bone retained.4801 a - Chops (specify width).4802 PIERNA CON CUADRIL Y SIN GARRÓNLeg - Chump on and Shank off4802Prepared from the Leg – Chump on –Shank on (item 4801) by the removal ofthe bone-in Hindshank at the stifle joint.Aitch bone is also removed.Points requiring specification:· Weight range.· Fat cover.Opción: / Option:4810 - Hueso de la cadera retenido.4810 - Aitch bone retained.

one - inMartimar - M CompanyCORTES OVINOSLamb Cuts4806 48064806 PIERNA SIN CUADRIL Y SIN GARRÓNLeg - Chump and Shank offPrepared from a Leg – Chump on andShank off (item 4802) by removing theChump through a cut starting at the lastsacral vertebra and tangent to the Femurhead.Points requiring specification:· Weight range.· Fat cover.Opción:4830 - Hueso de la cadera retenido.Option:4830 - Aitch bone retained.4840 ESPINAZO A 8 COSTILLAS CON CUADRILLoin - Chump on (8 Ribs)4840Loins – Chump On is prepared from aSide by removing the Five RibForequarter, the Leg and the sacralvertebrae. Ribs and Flank are removed ata specified distance from the ventraledge of the eye muscle.Points requiring specification:· Number of ribs.· Cut distance from the eye muscle.· Fat cover.

CORTES OVINOSLamb CutsMartimar - M Companybone - in4850 PISTOLA A 8 COSTILLASPistola - Eight Ribs4850Prepared from a Carcase by removing the 5rib Forequarter including Ribs and Flanks, cutat a pre-established distance from the eyemuscle.Points requiring specification:· Number of ribs.· Cut distance from the eye muscle.· Fat cover.4860 ESPINAZO CON ASADO Y VACÍOLoin - Rib Plate and Flank On4860Prepared from a Side by separating thedorso- lumbar region (last eight dorsal andsix lumbar vertebrae), keeping the Rib Plateand abdominal wall (Flank) attached.Points requiring specification:· Number of ribs.· Kidney retained.· Diaphragm removed.· Fat cover.Opción:4860 a - Falda removida.Option:4860 a - Flap removed.

one - inMartimar - M CompanyCORTES OVINOSLamb Cuts4880 ESPINAZO CORTO SIMPLEShort Loin4880caudalcranealShort Loin is prepared from a Loin bycutting through the M. longissimus dorsi(eye muscle) between the two last dorsalvertebrae and the specified ribs, at a preestablisheddistance from the rib eye.Points requiring specification:· Dorsal region removed.· Cut distance from the eye muscle.Opción:4880 a - Chuletas (indicar espesor).Option:4880 a - Chops (specify width).48834883 ESPINAZO CORTO DOBLE (SILLA)Short Loin Pair (Short Loin Saddle)A Short Loin Pair is prepared from aCarcase by a straight cut along bothsides of the 6 lumbar vertebrae from thelumbo-sacral to the dorso-lumbar joints.The Flank is removed at a pre-establisheddistance from the ventral edge of the eyemuscle.Opción:4883 a - Chuletas (indicar espesor).Option:4883 a - Chops (specify width).Point requiring specification:·Cut distance from the eye muscle.

CORTES OVINOSLamb CutsMartimar - M Companybone - in4928 CAMPANARack Saddle4928Rack Saddle is prepared from a Carcaseby a straight cut through the back bonebetween the 5 th and 6 th ribs and byanother cut inmediatly behind the lastribs leaving an 8 rib Rack Saddle. TheRibs are cut at a specified distanceparallel to the back bone.Point requiring specification:· Cut distance from the eye muscle.Opción: / Option:4928 a - Chuletas (indicar espesor).4928 a - Chops (specify width).4932 COSTILLAR - RACKRack4932Rack is prepared from a Side by a straightcut through the back bone between thespecified ribs separating the Forequarter(4 th to 7 th ribs); the caudal cutting line isthrough the back bone at the specifiedribs (10 th to 13 th ) or caudal to the edge ofthe 13 th rib.Points requiring specification:· Number of ribs.· Cut distance from the eye muscle.

one - inMartimar - M CompanyCORTES OVINOSLamb Cuts4938 49384938 COSTILLAR A LA FRANCESA (FRENCHED RACK)Rack, FrenchedRack (Frenched) is prepared from a Rack(item 4932). The feather bones and chineare removed. The ribs are cut parallel tothe chine edge at a pre-establisheddistance from the eye muscle. The capmuscle could be retained in situ.Points requiring specification:· Number of ribs.· Rib length.· Distance of the intercostal´s removal.· Cap muscle retained.4970 CUARTO DELANTEROForequarter4970Prepared from a Side by a straight cutthrough the back bone and Rib Platealong the 5 th intercostal space,separating the Fore and Hindquarter.Points requiring specification:· Number of ribs.· Fat trim..Opción:4976 - 10Ccostillas.Option:4976 - 10 Ribs

CORTES OVINOSLamb CutsMartimar - M Companybone - in4980 PALETAShoulder Oyster Cut4980Shoulder Oyster Cut is prepared from aForequarter (item 4970) and consists of thescapular, humerus and foreshank bonestogether with their associated muscles. Acut is made following the natural seamsbetween the overlying and underlyingmuscles and the rib plate, leaving theundercut (M. subscapularis) attached.4990 PALETA CORTE CUADRADOSquare Cut Shoulder4990Square Cut Shoulder is prepared from aForequarter (item 4970) by removing theNeck between the 3 rd and 4 th cervicalvertebrae. The Breast and Foreshank areremoved by a parallel cut to thebackbone commencing at the junction ofthe 1 st rib and 1 st sternal segmentcontinuing to the caudal cutting line atthe specified rib.Point requiring specification:· Number of ribs.Opción:/ Option:4990 a - Chuletas (indicar espesor).4990 a - Chops (specify width).

CON HUESObone - inMartimar - M CompanyCORTES OVINOSLamb Cuts5008 50085008 ASADO CON PECHO Y VACÍORib Plate, Breast and FlankIncludes the hole bone-in Rib Plate,Breast and Flank, separated from theback bone at a pre-established distancefrom the eye muscle.Points requiring specification:· Number of ribs.· Cut distance from the eye muscle.5010 50105010 PECHO Y FALDABreast and FlapBreast & Flap is prepared from a Side by astraight cut starting at the junction of the1 st rib and the sternum which goescaudal passing by the reflection of thediaphragm in the 11 th rib.

CORTES OVINOSLamb CutsMartimar - M Companybone - in5020 COGOTENeck5020Neck is a bone-in cut composed by thecervical vertebrae and the musclessurrounding them.Point requiring specification:· Number of vertebrae.Opción: / Option:5020 a - Sliced as Rosettes (specifythickness).5031 GARRONHindshank5031Foreshank is prepared from a Forequarterand consists of the radius, ulna, carpusand distal portion of the humerus bonesand their associated muscles.5030 BRAZUELOForeshank5030Hindshank is prepared from aHindquarter and consists of the tibia,tarsus and calcaneal tuber bones andtheir associated muscles.

onelessMartimar - M CompanyCORTES OVINOSLamb Cuts5040 50405040 MEDIA CANALSidePrepared from a Carcase (item 4500) bythe removal of all bones, cartilage, lymphnodes and all visible ligaments andsinews.Points requiring specification:· Tenderloin removed.· Intercostals removed.· Diaphragm removed.· Fat score.50475047 CUARTO DELANTEROForequarterPrepared from a Bone-In Forequarter(item 4970) by the removal of bones,cartilages, lymph nodes and visibleligaments and sinews..Points requiring specification:· Caudal limit of the Forequarter.· Intercostals removed.· Diaphragm removed.· Fat score.Opción: / Option:5047 a - Enrollado en red.5047 a - Rolled and netted.

CORTES OVINOSLamb CutsMartimar - M Companyboneless5050 PALETA CORTE CUADRADOSquare Cut Shoulder5050Boneless Square Cut Shoulder isprepared from a Bone-In Square CutShoulder (item 4990) by theremoval of bones, cartilages, lymphglands and visible sinews andligaments.Option:5050 a - Rolled and netted.5061 PIERNA CON CUADRIL Y SIN GARRÓNLeg - Chump on and Shank off5061Boneless Leg, Chump On and Shank Off isprepared from a Bone-in Leg, Chump Onand Shank Off (item 4802) by the removal ofbones, cartilage, tendons, ligaments andlymph nodes.Points requiring specification:· Weight range.· Fat score.Opción: / Option:5060 - Shank on.

onelessMartimar - M CompanyCORTES OVINOSLamb Cuts5065 50655065 CORTES DE LA PIERNALeg CutsLeg Cuts are prepared from a bonelessLeg and separated into four individualprimals along the natural seams andtrimmed to the specified item number:5071 - Outside.5072 - Knuckle.5073 - Inside.5074 - Rump5071 Nalga de Afuera.5071 Outside.Bola de Lomo. 5072Kunckle. 50725073 Nalga de Adentro.5073 Inside.Cuadril con Tapa. 5074Rump. 5074

CORTES OVINOSLamb CutsMartimar - M Companyboneless5070 PIERNA SIN CUADRIL Y SIN GARRÓNLeg - Chump and Shank off5070Boneless Leg, Chump and Shank Off isprepared from a Boneless Leg, Chump Onand Shank Off (item 5061) by removing theChump.Points requiring specification:· Weight range.· Fat score.5080 LOMOTenderloin5080Tenderloin is prepared from the Side byremoving the lumbar muscles Psoas Majorand Minor in one piece from the ventralsurface of the lumbar vertebrae and lateralsurface of the ilium, Cuadratus lumborum andilliacus lateralis.Points requiring specification:· Sidestrap removed.(Psoas minor).· Connective tissue removed.(Red cut).

onelessMartimar - M CompanyCORTES OVINOSLamb Cuts5108 BIFE COMPLETOBackstrap5108Prepared from a Side and consists of theeye muscle lying along the spinous andtransverse processes of the dorsal andlumbar vertebrae.Points requiring specification:· Cut length relative to the backbone.· Connective tissue removed.5152 CENTRO DE COGOTE Y AGUJAEye of Forequarter5152Eye of Forequarter is the longissimusdorsi muscle portion lying along thespinous and transverse processes fromthe 5 th dorsal vertebra up to andincluding the cervical region.Points requiring specification:· Cut length relative to the backbone.· Connective tissue removed.

CORTES OVINOSLamb CutsMartimar - M Companyboneless5161 GARRÓNShank5161Prepared from the muscles of the hind-legnamely the extensor and flexor group.5160 BRAZUELOShinPrepared from the muscles of the forelegnamely the extensor and flexor group51605170 CARNE CHICA (RECORTES)TrimmingsTrimmings are those portionsof meat remaining afterdeboning the carcase andpreparing the primal cuts.Ligaments and tendons areexcluded.Point requiring specification:· Fat score.

Martimar - M CompanyFancy MeatsBovineOvine

MENUDENCIASFancy MeatsMartimar - M Companybovine>> index & glossaryBovine Fancy MeatsESPAÑOLPORTUGUESFRANCES2180 Entraña Gruesa Thick Skirt (Hanging Tender) Lombinho Onglet6020 Lengua (Corte Suizo) Tongue (Swiss Cut) Língua Langue6060 Nuez de Quijada Cheek Meat Papillae Off - -6070 Rabo Tail Rabo Queue6080 Hígado Liver Fígado Foie6090 Riñón Kidney Rim Rognon6100 Corazón Heart Coraçâo Coeur6110 Molleja Sweetbread (Thymus gland) Timo Thymus6120 Sesos Brains Cerebro Cervelle6150 Mondongo (Escaldado) Tripe (Scalded) Bucho Tripes6152 Redecilla Honeycomb Colméia Reticulum6154 Librillo (Omaso) Blanqueado Bible (Omasum) Bleached Buchinho Branqueado Omassum6190 Bazo Spleen Baço Rate6200 Tendones Tendons Tendâo Tendon6220 Medula Espinal Spinal Cord Medula Esphinal Moelle Epinière6240 Carne de Cabeza Head Meat - Viande de Tête6260 Labios Lips Lábios Lèvres6273 Ligamento Cervical Ligamentum Nuchae Ligamento Cervical Nerf Cervical6280 Esófago Weasand Meat Esôfago Oesophage6500 Aorta Aorta Aorta Aorte6530 Chinchulines Chitterlings (Ropes) - -ENTRAÑA GRUESA 2180Thick Skirt (Hanging Tender)Thick Skirt is the lumbar portion of the diaphragm.

ovineMartimar - M CompanyMENUDENCIASFancy Meats6020 LENGUA (Corte Suizo)Tongue (Swiss cut)Prepared by removal of the hyoid bone, fat, connective tissue andregional lymph nodes. Graded according to weight and color.6060 NUEZ DE QUIJADACheek Meat Papillae OffConsists of the masseter muscles after removing the membranesand the mouth papillae.6070 RABOTailConsists of the bone-in tail.Point requiring specification:· Fat trim6080 HÍGADOLiverRed abdominal offal prepared by removing the capsule, lymphnodes and fat deposits.

MENUDENCIASFancy MeatsMartimar - M CompanybovineRIÑON 6090KidneyRed abdominal offal prepared by removing the kidney capsule,ureter, blood vessels and fat.CORAZON 6100HeartRed thoracic offal prepared by removing the auriculae, valvesand pericardium trimming the visceral fat.MOLLEJA 6110Sweetbread (Thymus Gland)Sweetbread is the glandular part of the Thymus gland from younganimals. It is prepared by removing all the fat and adjacentconnective tissues.SESOS 6120BrainsConsists of both cerebral hemispheres, cerebellum and part ofthe spinal cord and is covered by the meninges.

ovineMartimar - M CompanyMENUDENCIASFancy Meats6150 MONDONGO (ESCALDADO)Tripe (Scalded)It is the rumen prepared with or without the honeycomb, naturalor bleached.6152 REDECILLAHoneycombSeparated from the Tripe; can be prepared natural or bleached.6154 LIBRILLO (OMASO) BLANQUEADOBible (Omasum) BleachedOne of the proventriculi of the stomach which can be preparednatural or bleached.6200 BAZOSpleenRed abdominal offal prepared by removing its blood vessels andadjacent connective tissues.

MENUDENCIASFancy MeatsMartimar - M CompanybovineTENDONES 6200TendonsObtained from the flexor and extensor groups of muscles in thefore and hindlimbsMEDULA ESPINAL 6220Spinal CordConsists in the spinal cord freed from the external meninges.CARNE DE CABEZA 6240Head MeatTrimmings of the head and cheek meat after removing the lipsand papillae.LABIOS 6260LipsPrepared from the moving sides of the mouth, with the conicpapillae.

ovineMartimar - M CompanyMENUDENCIASFancy Meats6273 LIGAMENTO CERVICALLigamentum NuchaeCervical portion of the supraspinal ligament found along thebackbone.6280 ESÓFAGOWeasand MeatConsists in the muscular part of the esophagus, with or withoutmucous tissue.6500 AORTAAortaConsists in the thoracic portion of the aorta artery.6530 CHINCHULINESChitterlings (Ropes)Consists of the anterior portion of the thin bowels (jejunum).

MENUDENCIASFancy MeatsMartimar - M Companyovineindex & glossaryOvine Fancy MeatsESPAÑOLPORTUGUESFRANCES7000 Lengua Tongue Lingua Langue7030 Hígado Liver Fígado Foie7040 Riñón (Sin Grasa) Kidney (Fat off) Rim Rognon7041 Riñón (Con Grasa) Kidney (Fat on) Rim Rognon avec graisse7050 Corazón Heart Coraçâo Coeur7060 Molleja Sweetbread (Thymus gland) Timo Thymus7070 Sesos Brains Cerebro Cervelle7080 Mondongo Limpio Tripe (Scalded) Bucho Tripes7081 Mondongo Blanqueado Tripe Bleached Bucho Branqueado Tripes Blanchies7530 Chinchulines Chitterlings (Ropes) - -LENGUA 7000TonguePrepared by removal of the hyoid bone, fat, connective tissue andregional lymph nodes.HÍGADO 7030LiverRed abdominal offal prepared by removing the capsule, lymphnodes and fat deposits.

ovineMartimar - M CompanyMENUDENCIASFancy Meats7040 RIÑÓN (SIN GRASA)Kidney (Fat Off)Red abdominal offal prepared by removing the kidney capsule,ureter, blood vessels and all the fat.7041 RIÑÓN (CON GRASA)Kidney (Fat On)Prepared by retaining the fat deposits of the kidney capsule.7050 CORAZONHeartRed thoracic offal prepared by removing the auriculae, valvesand pericardium trimming the visceral fat.7060 MOLLEJASweetbread (Thymus Gland)Swetbread is the glandular part of the Thymus gland from younganimals. It is prepared by removing all the fat and adjacentconnective tissues.

MENUDENCIASFancy MeatsMartimar - M CompanyovineSESOS 7070BrainsConsists of both cerebral hemispheres, cerebellum and part ofthe spinal cord and is covered by the meninges.MONDONGO (ESCALDADO) 7080Tripe (Scalded)Prepared form a complete rumen and reticulum, opened,cleaned and scalded.MONDONGO (BLANQUEADO) 7081Tripe (Bleached)Prepared from a complete rumen and reticulum, opened, cleaned,scalded and bleached.CHINCHULINES 7530Chitterlings (Ropes)Consists of the anterior portion of the thin bowels (jejunum).

Martimar - M CompanyOther Products available6600 - Bovinos / Bovine7600 - Ovinos / OvineThe following variety items derived fromBeef and Lamb are occasionally exported.There are no set specifications for theseitems, the specification details aredependent upon the buyer´s requeriments.Äcidos orgánicosAstas y PezuñasCálculos BiliaresCartílagosColágeno y derivadosCuajoCuerosEpiteliosGlándulasGrasas y sus derivadosHuesos y SubproductosMembrana de DiafragmaOpoterápicosOvariosPáncreasPatasPelos y LanasPenePlacenta y derivadosPulmonesSangre y SubproductosTestículosTráqueaTripasUbreOrganic AcidsHorns and HoofsGall StonesCartilagesCollagen and derivativesRennetHidesEpitheliaGlamdsFats and derivativesBones and By ProductsDiaphragm MembraneOpotherapicsOvariesPancreasFeetHairs and WoolsPenisPlacenta and derivativesLungsBlood and By ProductsTesticlesTracheaGutsUdder

Martimar - M CompanyUruguayan meat:The best option

Martimar - M Company