A sheep meat carcase is the body of a slaughtered ovine animal after:
Ubleeding
Uskinning
Uremoval of all the internal digestive, respiratory, excretory,
Reproductive and circulatory organs
Uminimum trimming as required by the meat inspection service
For the carcase to be passed fit for human consumption
Utrimming of the neck and neck region may be extended to ensure
Compliance with æzero tolerance' for ingesta contamination
Especially where halal slaughter has been performed. This
Extension to the standard carcase trim is limited to a hygiene trim
But may include complete removal of the 1st cervical vertebrae.
This process must be controlled by the company msqa program.
And the removal of the:
Uhead between the skull (occipital bone) and the first cervical vertebra
Ufeet between the knee joint (carpus and metacarpus) and
The hock joint (tarsus and metatarsus)
Utail so that it is no longer than five coccygeal vertebrae
Uthick skirt by separating the connective tissues as close as possible
From the bodies of the lumbar vertebrae
Ukidneys, kidney knob and the pelvic channel fat
Uudder, or the testes, penis and udder or cod fat
The carcase must be weighed hot (hscw).
