DRAFT KENYA STANDARD           DKS 2722 : 2016  
ICS 67.120 
 
 
  
 
 
 
  
 
 
 
Rabbit meat – Specification 
 
 
 
 
  
 
 
 
 PUBLIC REVIEW DRAFT, MARCH 2017 
 
No copying of this standard without KEBS permission except as permitted by copyright law   
 
 
 
  
 
 
 
  
 
 
 
 © KEBS 2016        First Edition 2016
       DKS 2722:2016   ©KEBS 
 
© KEBS 2016— All rights reserved  2DRAFT  KENYA STANDARD           DKS 2722: 2016  
ICS 67.120 
 
 
  
 
 
 
  
 
 
 
Rabbit meat – Specification 
 
 
 
 
  
 
 
 
  
No copying of this standard without KEBS permission except as permitted by copyright law   
 
  
 
 
 
 
 PUBLIC REVIEW DRAFT, MARCH 2017  
 
 
   
 © KEBS 2016        First Edition 2016
 ©KEBS          DKS 2722:2016  
 
  © KEBS 2016 — All rights reserved   
 
 3TECHNICAL COMMITTEE REPRESENTATION 
 
The following organizations were represented on the Technical Committee: 
 
Ministry of Trade, Industry and Cooperatives 
Ministry of Health- food safety unit Kenya Industrial Research and Development Institute 
National Public Health Laboratories 
Government Chemist’s Department Farmer’s Choice (K) Ltd. 
University of Nairobi — Department of Food Science and Technology 
Consumer Information Network 
Kenchic (K) Ltd. Alpha Fine Foods Ltd. 
Meatons Kenya Limited 
Kenya Meat Commission Pareto Group (K) Ltd 
Directorate of livestock Production 
Directorate of Veterinary Services Quality Meat Packers 
Choice meats 
Lemoc limited  Kenya Bureau of Standards — Secretariat 
 
 
  
 
 
 
 
 
 
REVISION OF KENYA STANDARDS 
 
In order to keep abreast of progress in industry, Kenya standards shall be regularly reviewed. Suggestions 
for improvement to published standards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome. 
  
 
  
© Kenya Bureau of Standards , 2017 
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyrig ht 
subsists in all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bureau  of 
Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in w riting 
from the Managing Director.  
 
ISBN 9966-19-638-2        DKS 2722:2016   ©KEBS 
 
© KEBS 2016— All rights reserved  4KENYA STANDARD                    DKS 2722:2016  
                     ICS 67.120  
 
 
 
  
 
    
 
Rabbit meat- Specification 
 
 
 
 
  
 
  
 
 
 
  
 
 
 
  
KENYA BUREAU OF STANDARDS (KEBS) 
 
Head Office:  P.O. Box 54974, Nairobi-00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031 
E-Mail: info@kebs.org,  Web:http://www.kebs.org   
 
Coast Region    Lake Region         Rift Valley Region  
P.O. Box 99376, Mombasa-80100  P.O. Box 2949, Kisumu-40100       P.O. Box 2138, Nakuru-20100 Tel.: (+254 041) 229563, 230939/40               Tel.: (+254 057) 23549, 22396       Tel.: (+254 051) 210553, 210555 
Fax: (+254 041) 229448   Fax: (+254 057) 21814 
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  © KEBS 2016 — All rights reserved   
 
 5Foreword 
 
This Kenya Standard was prepared by the Meat and Meat Products Technical Committee under the 
guidance of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya 
Bureau of Standards. 
 The preparation of the second edition of the standard was found necessary so as to align the microbiological 
requirements, heavy metal limits and Minimum Residue Levels for pesticides and veterinary drugs residue 
with the current advances in science.  
 
During the preparation of this standard, reference was made to the following documents: 
 
UNECE standard for Rabbit meat: carcasses and meat cuts 
 
Codex Alimentarius Commission Standard, Meat and Meat products Volume 10 1994. 
 
Meat Control Act cap 356 of the Laws of Kenya.  
 The Food, Drugs and Chemical Substances Act, Cap 254 of the Laws of Kenya. 
 
International Commission on Microbiological Specifications for Foods -  Micro-organisms in Foods, 
Book 8. 
 
The assistance derived from the above sources is highly acknowledged. 
 
 
 
         DKS 2722:2016   ©KEBS 
 
© KEBS 2016— All rights reserved  6 
KENYA STANDARD 
 
RABBIT MEAT- SPECIFICATION 
 
  
1. SCOPE 
This Kenya Standard specifies quality requirements, safety requirements; methods of analysis and 
sampling of rabbit carcasses and cuts meant for human consumption.  The standard also defines 
major portions of meat cuts from the carcasses for sale. 
 
2  Normative references 
 
The following referenced documents are indispensable for the application of this document. For 
dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies 
 
I. KS EAS 39 - Hygiene in the food and drink manufacturing industry - Code of practice. 
II. KS ISO 22000 Food safety management systems - Requirements for any organization in the food 
chain.  
III. KS EAS 151 - Hazard analysis cr itical control points (HACCP). 
IV. KS 2299 Code of practice for Ante-mortem and post-mortem inspection of meat animals. 
V. KS CAC/MRL 2- Maximum Residue Limits for Veterinary Drugs in Food 
VI. KS EAS 38 - Labelling of pre-packaged foods 
VII. KS ISO 4832 — Microbiology of food and animal  feeding stuffs -- Horizontal method for the 
enumeration of coliforms — Colony-count technique. 
VIII. KS ISO 16649-2 Microbiology of food and animal feeding stuffs -— Horizontal method for the 
enumeration of beta-glucuronidase-positive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide. 
IX. KS ISO 6888-1 Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using Baird-Parker agar medium. 
X. KS ISO 6579 Microbiology of food and animal feeding stuffs — Horizontal method for the detection 
of Salmonella spp. 
XI. KS ISO 7937 Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of Clostridium perfringens — Colony-count technique. 
XII. KS ISO 11290 - 1 Microbiology of the food chain - Horizontal method for the detection and 
enumeration of Listeria monocytogenes and other Listeria spp. -- Part 1: Detection method 
XIII. KS CAC/RCP 58-2005, Codex code of hygienic practice for meat. 
XIV. KS EAS 12 - Specification for potable water  
XV. KS ISO 17604 Microbiology of food and animal feeding stuffs- carcass sampling 
XVI. KS ISO/TS 17728 Microbiology of food and animal feeding stuffs- sampling techniques for 
microbiological analysis of foods and feeds. 
XVII. KS ISO 16654 Microbiology of food and animal feeding stuffs- Horizontal method for the detection of 
Escherichia coli 0157:H7 
 
3 DEFINITIONS 
  For the purpose of this standard the following definitions shall apply: 
 
3.1   Rabbit meat – all parts of a rabbit that are intended for, or have been judged as safe and suitable 
for human consumption. 
 ©KEBS          DKS 2722:2016  
 
  © KEBS 2016 — All rights reserved   
 
 73.2 Boning-  means the; 
a) Removal of meat from bones of a carcass or a portion of carcass 
b) Production of bone-in meat cuts or  c) Production of boneless meat cuts 
Boning does not include the production of meat fractions and mechanically separated meat. 
 
3.3    Contamination - the presence of objectionable matter including substances or microorganisms that 
makes   meat unwholesome. 
 
3.4      Dressing –  means the removal of head, hide or skin, viscera (including or excluding the kidneys) 
genital organs, bladder, feet up to the carpal and tarsal joints and for lactating female animals, the 
mammary glands. 
 
3.5        Meat  – the edible part of any rabbit and edible offal. 
                                       
3.6        Carcass  — the body of any slaughtered animal after bleeding and dressing. 
 
3.7      Dressed or dressing   — The removal of head, hide or skin, viscera, genital or gums, urinary bladder 
and feet up to the carpal and tarsal joints and udder of lactating animals that have farrowed or are in 
advanced pregnancy and where necessary splitting of the carcass lengthwise. 
 
 
3.8 Conformation - is the overall thickness of muscle and fat in relation to the size of an animal’s 
skeleton, i.e. the “shape” of the carcass profile and degree of muscularity. 
 
3.9 Eating quality - refers to the organoleptic factors influencing consumer acceptance and enjoyment 
of the product. The main eating quality attributes of meat are tenderness, succulence, flavor( taste 
and aroma). 
 3.10 Carcass weight – is the weight (kg) of the dressed body of an animal at the end of the slaughter 
line. 
 
3.11    Piece weight - is a whole carcass, quarters, or a cut as specified by the product description. Piece 
weight shall not include the weight of packaging materials. 
 
 
4.          GENERAL REQUIREMENTS 
 
4.1 Rabbits  shall be slaughtered in a hygienically managed slaughter-house.  The slaughter shall be 
supervised by a competent authority and shall be prepared in licenced premises. 
 
4.2 The meat used for preparing rabbit meat shall be obtained from rabbits which have been 
slaughtered according Meat control Act cap 356 and shall be in compliance with KS 2299. 
 
4.3     When inspected and analysed using appropriate methods, rabbit cuts and carcasses shall be free 
from infectious parasites.  
4.4     Cutting, trimming and boning of cuts shall be accomp lished with sufficient care to maintain cut integrity 
and identity and to avoid scores in the lean. Ragged edges shall be removed close to the lean surfaces. Except for cuts that are separated through natural seams, all cross-sectional surfaces shall 
form approximate right angles with the skin surface. Minimal amounts of lean, fat, or bone may be included on a cut from an adjacent cut. For boneless cuts, all bones, cartilage, and visible surface 
lymph glands shall be removed. 
       DKS 2722:2016   ©KEBS 
 
© KEBS 2016— All rights reserved  8 
5         HYGIENE REQUIREMENTS  
 
5.1 Rabbit carcasses and cuts shall be prepared, handled and stored in accordance with the appropriate 
sections of the; 
a) Food, Drugs and Chemical Substances Act Cap 254,  b) Public Health Act CAP 242,  
c) Meat Control Act, Cap. 356 of the Laws of Kenya ,  
d) KS EAS 39 - Hygiene in the food and drink manufacturing industry - Code of practice,   
e) KS ISO 22000: 2005 Food safety management systems - Requirements for any organization in the 
food chain, 
f) KS EAS 151 - Hazard analysis critical control points, 
g) KS 2299 Code of practice for Ante-mortem and post-mortem inspection of meat animals  and  
h) KS CAC /RCP 58  Codex code of hygienic practice for meat. 
 
5.2 All food handlers shall use appropriate personal protective equipment that does not contaminate the 
product. 
 
5.3 All food handlers shall undergo a food handlers test before their deployment, and every six months 
thereafter. 
 
 
6          QUALITY CHARACTERISTICS OF RABBIT MEAT 
 
6.1        Carcasses and cuts must be: 
a. Intact, taking into account the presentation 
b. Free from visible blood clots or bone dust 
c. Free from any visible foreign matter (e.g. dirt, wood, plastic, metal particles) d. Free of offensive odours 
e. Free of obtrusive bloodstains 
f. Free of unspecified protruding or broken bones g. Free of contusions 
h. Free of freezer-burn 
i. Free of spinal cord (except for whole unsplit carcasses) j. Free from fur 
 
6.2        Grading carcasses 
 
6. 2.1    For the purpose of this standard, the rabbit category shall be determined as follows: 
 
  Table 1: Grading Table  
 
 
Category   
Description  
Very young rabbit  Bunnies can be weaned as soon as they are out of the nest box 
and eating the doe’ s feed or eating feed from a creep feeder. 
Weaning time will vary between breeds but can range from four to five weeks.  
Young rabbit  Less than 12 weeks of age  
Young mature rabbit  12 weeks to 6 months of age  
Mature rabbit  More than 6 months of a ge 
Open doe  More than 6 months of age, unfertilized mature rabbit  
Other  Can be used to describe any other category of rabbit  ©KEBS          DKS 2722:2016  
 
  © KEBS 2016 — All rights reserved   
 
 97.        PREPARATION OF RABBIT CARCASSES AND CUTS 
 
Rabbit carcasses shall be properly dressed, washed, butchered, trimmed, weighed, properly 
packaged and labelled and shall be free from bruises or blemishes of any kind.  They shall also be 
neatly trimmed with head, feet, and all offal removed. 
 
7.1 Temperature treatment – rabbit carcasses and cuts shall be subjected to the following temperature 
treatment. 
 
7.1.1 Chilling - Fresh rabbit carcasses sides or cuts shall be brought to a temperature of between 1 ºC 
and 3 ºC within 24 hours.  Carcasses and cuts  meant for chilling shall be further chilled to 
temperatures of -2 ºC to 4 ºC and should be consumed within a period of 4 weeks. 
 7.1.2 Freezing and Storage - The rabbit carcasses sides or cuts shall be pre-chilled before freezing. 
Freezing shall be at minus (-) 18 ºC and (-) 12 ºC at the highest. The rabbit carcasses and cuts shall 
be stored at (-) 12 
oC at the highest. The frozen product shall be consumed within 12 months 
 7.2    Rabbit carcass and cuts may be presented according to the following in relation to temperature 
treatment: 
 7.2.1   Fresh Carcass  -The deepest part of the carcass near the bone shall be cooled to the atmospheric 
temperature when delivered and shall show no evidence of deterioration. 
 
7.2.2  Fresh, Chilled Carcass -  The carcass shall be chilled so that the temperature at the deepest portion 
of the flesh near the bone shall be 1°C and shall show no evidence of deterioration. 
 
7.2.3  Fresh, Frozen Carcass  -The rabbit meat shall be quick frozen preferably at a temperature of not 
higher than -12
oc for frozen and -18oc for deep frozen in the minimum possible time and shall show 
no evidence of deterioration, such as dehydrati on, oxidative rancidity and advanced changes in 
texture. 
 
7.2.4   Rabbit meat cuts, fresh  -These shall be prepared from carcasses which conform to the 
requirements given in fresh carcass .  
 
 
8 RABBIT CARCASSES AND CUTS  
 
8.1 The rabbit cuts and portions may be presented as shown in annex 1 ;  
 
 
9. MICROBIOLOGICAL REQUIREMENTS 
 
9.1 It is recommended that all necessary measures required for maintaining a hygienic environment 
throughout the food chain (production, handling,  and marketing) are established  to ensure provision 
of safe food for human consumption.   
 
9.2      Samples shall be taken in accordance to the provisions of KS ISO 17604 and KS ISO/TS 17728 
 
9.3 Rabbit cuts shall comply with the microbi ological requirements given in Table 2.       DKS 2722:2016   ©KEBS 
 
© KEBS 2016— All rights reserved  10  
Table 2 — Microbiological limits  for Rabbit carcasses and cuts 
 
SL No. Micro-organism Max. limits Test method   
i.  Aerobic colony count  CFU/g  106  
 KS ISO 4833-1 
ii.  E. coli  per g 102   KS ISO 16649-2 
iii.  Coagulase positive 
Staphylococcus aureus ,  per g 102 KS ISO 6888-1 
iv.  Salmonella,  Absent in 25 g KS ISO 6579 
v.  Listeria monocytogenes Absent in 25 g KS ISO 11290-1 
vi.  Camphylobacter  Not detected KS ISO 10272-1 
vii.  Enterobacteriacea  103 KS ISO 21528 
 
 
10  RESIDUES OF VETERINARY DRUGS AND PESTICIDES  
 
10.1 The products covered by this standard shall comply with the maximum residue limits specified in KS 
CAC/MRL 2- Maximum Residue Limits for Veterinary Drugs in Food.  When analyzed using the 
appropriate approved methods, the products shall not contain any veterinary drug residue above the 
approved limits.  
 
11  LIMITS FOR HEAVY METAL CONTAMINANTS 
 11.1 rabbit meat cuts shall not contain heavy metal cont aminants in excess of the limits given in Table 3 
when tested by methods mentioned. 
 
Table 3 — Heavy metal contaminants limits for Rabbit meat cuts 
 
SL No. Contaminants 
limits Maximum limits
Ppm Test methods 
I.  Arsenic (Ar) 0.1 AOAC 986.15 EN14332, 14627 
II.  Lead (Pb) 0.1 AOAC 999.10, 999.11, 986.15 EN14082, 
14083,14084 
III.  Cadmium 0.05 AOAC 986.15, 999.11,973.34 EN 
14082,18083,14084 
IV.  Mercury 0.03 AOAC 971.21 
  12. PACKAGING AND LABELLING  
 
12.1 Packaging  
 
12.1.1
 Packaging of Fresh, chilled and frozen products sh all be done in food grade packaging materials that 
protect the meat product from any physical, microbiol ogical, chemical or any other type of contamination 
during storage, distribution and handling. 
 
12.1.2 Vacuum-packed cuts shall be delivered intact. 
 
12.2 Labelling 
 
12.2.1  The labeling, promotion and presentation of a material or article shall not mislead the consumers. 
 ©KEBS          DKS 2722:2016  
 
  © KEBS 2016 — All rights reserved   
 
 1112.2.2  Labelling of packages of lamb and mutton carcasses and cuts shall be done in accordance with the 
requirements stipulated in KS EAS 38, Labelling of pre-packaged foods)  and  
shall include the following: 
 
a) name of the product 
 
b) name, location and address of manufacturer; 
 
c) net weight, in g or kg; 
 
d) date of production/packaging; 
 
e) expiry date; 
 
f) batch number; 
 
g) storage conditions; 
 
h) country of origin 
 
i) Approval veterinary stamp mark for cuts  
  
 
  
 
  
 
 
 
 
 
  
 
  
 
 
  
 
  
 
  
 
 
ANNEX 1: RABBIT MEAT CUTS AND PORTIONS  
 
The Rabbits meat cuts are as indicated below;       DKS 2722:2016   ©KEBS 
 
© KEBS 2016— All rights reserved  12  
 
 
 
  
  
 
 
   
 
 
 
 
 
 
  
 
  
 
  
 
 
 
 
  
 
 
  
 
 
 
  
 
 Carcass  
A carcass includes the whole body skeletal musculature and bone extending to and including the hock joint 
(tarsus) and knee joint (carpus), without the head.  Kidneys retained or removed.  
 
Side  
Side is prepared from a carcass. The neck is removed by 
a cut made between the 7th cervical vertebra and the 1st 
thoracic vertebra. The carcass is split into sides by one 
longitudinal cut made centrally down the sacral, lumbar, thoracic vertebra.  
  
 
Trunk  
Trunk is prepared from a carcass by a straight cut 
through the 6th lumbar vertebrae to just clear the tip of 
the ilium to the ventral portion of the flap.  
To be specified:  ● Diaphragm retained or removed.  
● Kidneys retained or removed.  
● Kidney fats partially or completely removed.  
● Head and neck is retained or removed.  
● Heart and lungs retained or removed  
 
 
Leg pair and saddle  
Leg pair and saddle is prepared from a carcass by the removal of the following portions:  
Breast and flap are removed by a straight cut parallel on each side and measured from the dorsal edge and 
commencing from the junction of the 1st rib (sternum) to 
the reflection of the diaphragm at the 11th rib and following on through the flap to the superficial inguinal 
lymph node.  
 
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  © KEBS 2016 — All rights reserved   
 
 13 
 
 
 
  
  
 
 
  
 
 
 
   
 
 Trunk 
The neck is removed by a straight cut parallel and cranial to the 1st rib and through the junction of the 7th cervical 
and 1st thoracic vertebrae.  
To be specified:  
● Shank tipped.  
● Flap retained or removed.  
● Shoulder retained or removed.  
● Leg tendon retained or removed.  
● Number of ribs required.  
● Kidney and channel fats retained, partially or 
completely removed.  
● Scapular cartilage retained or removed.  
● Rib numbers to be frenched and length of frenching 
required.  
● Surface fat trim level.  
● The rib ends are frenched to a distance as specified 
from the ventral edge.  
 
Trunk without legs  
Trunk is prepared from a carcass by a straight cut through the 6th lumbar vertebrae to just clear the tip of 
the ilium to the ventral portion of the flap.  
To be specified:  
● Diaphragm retained or removed.  
● Kidneys retained or removed 
Kidney fats partially or  completely removed. 
● Front legs are removed. 
● Neck is retained or removed. 
 
 
Saddle  
Saddle is prepared from a leg pair and saddle (item 
0202) by the removal of the leg pair by a cut through the 
6th lumbar vertebrae to the tip of the ilium continuing to the ventral portion of the flap. The ribs and flap on both 
sides of the saddle are cut parallel at a specified distance 
from the (cranial) end.  
 
 
 Leg pair  
Leg Pair is prepared from a carcass by a straight cut 
through the 6th lumbar vertebrae to clear the tip of the 
ilium to the ventral portion of the Flap.  
To be specified:  
● Leg tendon retained or removed.  
● Shank tipped.  
● Flap retained or removed.  
● Tail removal point.  
● Channel fat retained, partially  or completely removed.  
● Butt Tenderloin retained or removed.  
● Surface fat trim level.  
       DKS 2722:2016   ©KEBS 
 
© KEBS 2016— All rights reserved  14   
  
 
   
 
 
 
  
 
 
 
 
  
0206 Forequarter  
Cranial portion from the side (0101), prepared by a 
transversal cut made to the column vertebra at the 12th rib and the first lumbar vertebra.  To be specified:  
● Forequarter to consist of 11 ribs  
● Diaphragm removed  
● Spinal cord removed
 
Hindquarter  
Caudal portion from the side (0101), prepared by transversal cut made through the vertebral column between the 12th rib and the 1st lumbar vertebra.  
To be specified:  
● Hindquarter to consist of 1 rib  
● Diaphragm removed  
● Kidney - kidney fats removed  
● Tail removed at the sacrococcygeal junction  
● Spinal cord removed  
 
 
Leg - chump off  
Leg - Chump Off is prepared from a hindquarter by the removal of the chump by a cut at right angles across the Leg at a specified measured distance 
from the acetabulum.  
To be specified:  
● Tail removal point.  
● Sacrum retained or removed.  
● Shank tipped.  
● Leg tendon retained or removed.  
● Channel fat retained, partially or completely  
removed.  
● Chump cutting lines (cranial) to acetabulum.  
● Surface fat trim level.  
 
 
Fore leg  
Fore leg is prepared from a straight cut across the 
backbone at the eighth or ninth thoracic vertebra. 
The legs are divided by lengthwise cut along the 
backbone to produce two approximately equal 
halves .  
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 15 
 
 
  
 
 
 
 
 
 
 
 
                
 Foreshank  
Foreshank is prepared from a Forequarter and 
consists of the radius, ulna, carpus and distal 
portion of the humerus bones and associated 
muscles.  
To be specified:  
● Carpus retained.  
● Separated by saw cut or broken joint.  
 
Hindshank  
Hindshank is prepared from a leg and consists of 
the tibia, tarsus and calcaneal tuber bones and 
associated muscles. The hindshank is removed 
from the  
Leg by a cut parallel to the Chump removal cutting 
line through the heel muscle of the  
Silverside, through the stifle joint separating the tibia 
and the femur.  
To be specified:  
● Tarsus retained.  
● Heel muscle retained or removed.  
● Leg tendon retained or removed.  
● Separated by saw cut or broken joint.  
 
Hindshank cuts  
Cuts are prepared from Hindshank by a cut parallel 
to the chump removal cutting line.  
 
Loin  
Loin is prepared from a side (0102) by the removal of the forequarter along the contour of the specified rib and by a cut at right angles severing the thoracic 
vertebrae. The leg is removed by a cut parallel to 
the Forequarter removal line and passing through 
the junction of lumbar sacral vertebrae to clear the 
tip of the ilium. The breast and flap are removed at the specified distance from the ventral edge of the 
eye muscle by a cut parallel to the backbone 
(measured from the cranial end).  
 
Quarters set  
Quarters set consists of the primals cuts from the forequarter or hindquarter.  To be specified:  
● Refer each item number for specification details.      
       DKS 2722:2016   ©KEBS 
 
© KEBS 2016— All rights reserved  16   
 
 
  
  Five-piece cut-up  
A “five-piece cut-up” is prepared from a carcass 
(0101) by cutting it into 2 forelegs, 2 hind legs, and 
1 loin with whole breast, back and rib portions.  
 
 
   
Boneless rack  
Boneless rack is prepared from a carcass (0101) by 
removing forelegs and hind legs and all bones.  
 Boneless loin  
Boneless loin is prepared from boneless rack by a 
cutting along with the midline.  
 
Striploin  
Striploin is prepared from a (0 rib) Hindquarter by a 
cut made at the lumbo sacral junction and that 
portion of the M. longissimus dorsi muscle attached 
to and along the edge of the (1st to 6th) lumbar 
vertebra. The flank (tail) is removed at the eye of 
meat at the junction of the 12th rib and parallel to 
the 1st lumbar vertebra.  
To be specified:  
● The distance of flank removal from eye of meat  
● Obtained from the hindquarter to consist of 1 rib  
 
 
Boneless saddle  
Boneless saddle is prepared from a carcass and 
consists of the eye muscle lying along the spinous 
process and transverse processes of the lumber, 
thoracic and cervical vertebrae.  
To be specified:  
● Silverskin removed or retained.  
● Muscle length by indicating the removal point 
along the vertebrae.  
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 17 
  
 
  
  
 
 
  
 
 
 
   
 
 
 
 
 
 
 
 Backstrap  
Backstrap (long) is prepared from a side and consists of the eye muscle lying along the  
spinous process and transverse processes of the 
lumber, thoracic and cervical vertebrae. The 
backstrap comprises of the portion commencing 
from the 1st cervical vertebrae to the lumbar sacral 
junction.  
To be specified:  
● Silverskin removed or retained.  
● Muscle length by indicating the removal point 
along the vertebrae.  
 
 
Tenderloin  
Tenderloin is prepared from the side by removing 
the muscles in one piece from the ventral surface of 
the lumbar vertebrae and lateral surface of the ilium. 
The side strap ( M. psoas minor ) remains attached.  
To be specified:  
● Sidestrap ( M. psoas minor ) retained or removed.  
● Surface fat trim level  
 
 
Eye of short loin  
The eye of short loin is prepared from backstrap and comprises of the portion commencing at the 10th thoracic vertebrae to the junction of lumbar sacral 
vertebrae.  
To be specified:  
● Silverskin removed or retained.  
● Muscle length by indicating the removal  
point from the lumbar and thoracic  
vertebrae.  
 
 
Rabbit bag  
Rabbit bag is prepared from  boneless rack by 
folding neck meat and loin inward and then put in a 
bag shape.