hindsaddle

(from the article `meat processing`) Live sheep averaging 45 kilograms yield 22-kilogram carcasses (50 percent yield of live weight). Lamb carcasses are divided into two halves, the ... After slaughter, veal carcasses are split on the fabrication floor into two halves, the foresaddle and hindsaddle. The foresaddle produces the major ......
Found on http://www.britannica.com/eb/a-z/h/51

hindsaddle

The area of the lamb or carcass from the last rib back, includes loin, leg and rump.
Found on http://www.danekeclublambs.com/Glossary.html
No exact match found