Burnt Cubes 2 5 6 7 3 4 1 1 3 5 6 2 7 Leg– Chump On* Whole Burnt Carcass Leg–Chump On, Boneless Tenderloin Neck Backstrap Breast and Flap Square-Cut Shoulder Forequarter* Cubed Goat, Boneless Ground Goat Diced Goat, Bone In Rack Shortloin Loin* LEG TENDERLOIN BACKSTRAP LOIN BREAST AND FLAP FOREQUARTER NECK Goatmeat Basic Cuts *a 6-way cut carcass is comprised of these cuts: 2 legs, 2 loins and 2 forequarters Pasture Raised No Added Hormones No Additional Additives Long Shelf Life Sustainable Farming Practices Traceable Australia is a world leader in the processing and preparation of halal meat and meat products. The involvement and expertise of the Islamic organizations registered to supervise and certify the production processes ensure each company has documented procedures and processing requirements implemented at all production stages. • Processors must have a registered Halal program which complies with Australian Government Authorised Halal Program (AGAHP—a collaborative program between Islamic Societies and the Australian government) requirements. • Facilities inspected and accepted for Halal slaughter and/ or production. The inspections are carried out by recog- nized Islamic organizations and the Australian Quarantine and Inspection Services (AQIS) • Processors must only employ Muslim slaughtermen. • Halal and non Halal beef, lamb and goat must be separate and identified at all times. • Halal meat is identified by an official halal stamp to carcasses or products in a carton. • For all exports, only recognized Islamic organizations can certify halal meat and meat products. • Halal meat must be described on the Meat Transfer Certificate used by export companies when transported between export establishments. • Halal meat for final export receives an official halal meat certificate signed by both AQIS and a recognized Islamic Council representative. 4
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Burnt Cubes
2
5
6
7
3
4
1
1
3
5
6
2
7
Leg–Chump On*
Whole Burnt Carcass
Leg–Chump On,Boneless Tenderloin
Neck
Backstrap
Breast and Flap
Square-Cut Shoulder
Forequarter*Cubed Goat,
Boneless Ground GoatDiced Goat,
Bone In
Rack
ShortloinLoin*
LEG TENDERLOIN
BACKSTRAP LOIN
BREAST AND FLAP
FOREQUARTER NECK
Goatmeat Basic Cuts
*a 6-way cut carcass is comprised of these cuts: 2 legs, 2 loins
and 2 forequarters
Pasture Raised
No Added Hormones
No Additional Additives
Long Shelf Life
SustainableFarmingPractices
Traceable
Australia is a world leader in the processing and preparation of halal meat and meat products.
The involvement and expertise of the Islamic organizations registered
to supervise and certify the production processes ensure each company has
documented procedures and processing requirements implemented at all production stages.
• Processors must have a registered Halal program which complies with Australian Government Authorised Halal
Program (AGAHP—a collaborative program between Islamic Societies and the Australian government) requirements.
• Facilities inspected and accepted for Halal slaughter and/or production. The inspections are carried out by recog-nized Islamic organizations and the Australian Quarantine and Inspection Services (AQIS)
• Processors must only employ Muslim slaughtermen.
• Halal and non Halal beef, lamb and goat must be separate and identifi ed at all times.
• Halal meat is identifi ed by an offi cial halal stamp to carcasses or products in a carton.
• For all exports, only recognized Islamic organizations can certify halal meat and meat products.
• Halal meat must be described on the Meat Transfer Certifi cate used by export companies when transported between export establishments.
• Halal meat for fi nal export receives an offi cial halal meat certifi cate signed by both AQIS and a recognized Islamic Council representative.
4
Cubos dorados
1
3
5
6
2
7
Pierna con hueso,con cuadril*
Canal entera dorada
Pierna sin hueso, con cuadril Lomo fi no
Cogote
Bife largo
Pecho y falda
Espaldilla, corte cuadrado
Cuarto delantero*Carne de cabra en cubitos, sin hueso
Carne molida de cabra
Carne de cabra en cubitos, con hueso
Costillar
Lomo cortoLomo*
PIERNA LOMO FINO
BIFE LARGO LOMO
PECHO Y FALDA
CUARTO DELANTERO
COGOTE
Cortes Básicos de la Cabra
4
Criada con pasto
Sin hormonas
Sin aditivos
Largo tiempo de conservación
Prácticas sustentables de crianza
Rastreable
Australia es uno de los líderes mundiales en el procesamiento y preparación de carne y productos cárnicos halal.
La participación y experiencia de las organizaciones islámicas registradas
para supervisar y certifi car los procesos de producción, garantizan que cada compañía tenga procedimientos documentados y que se implementen los requisitos de procesamiento en todas las etapas de producción.
• Los procesadores deben tener un programa halal regis-trado que cumpla con los requisitos del Programa Halal
Autorizado del Gobierno Australiano (AGAHP —un
programa de colaboración entre las Sociedades
Islámicas y el gobierno australiano).
• Las instalaciones son inspeccionadas y aceptadas para
el sacrifi cio y/o producción halal. Las inspecciones son
realizadas por reconocidas organizaciones islámicas y el
Servicio Australiano de Inspección y Cuarentena (AQIS).
• Los procesadores deben emplear únicamente
carniceros musulmanes.
• La carne de res, cordero y cabra, halal y no halal, debe
ser separada e identifi cada todo el tiempo.
• La carne halal está identifi cada por un sello ofi cial halal en las canales o en los productos en cartón.
• Para todas las exportaciones, sólo las organizaciones islámicas reconocidas pueden certifi car la carne y los productos cárnicos halal.
• La carne halal debe estar descrita en el Certifi cado de Transferencia de Carne utilizado por las compañías de exportación cuando se la transporta entre empresas de exportación.
• La carne halal para exportación fi nal recibe un certifi cado ofi cial de carne halal, fi rmado por AQIS y un representante reconocido del Consejo Islámico.
2
5
6
7
3
4
1
*una canal cortada en 6 partes tiene estos cortes: 2 piernas, 2 lomos
y 2 cuartos delanteros
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