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2. Neck

Posted in Beef Cuts

Trimmings are those portions of meat produced as a result of boning operations and primal cut preparation.
The trimmings are defatted to a 90% visual lean specification.

Trimmings: wors, patties, mince

 
Wors
 
Raw grated meat
Light red to dark red meat with visible pieces of white fat

 

 
Hamburger Patties
 
Raw meat pressed into ±100mm x 10mm to 15 mm discs
Light red, Brownish meat with visible pieces of white fat.
 

 

 
Mince
 
Raw grated meat
Light red to dark red meat with visible pieces of white fat