Bone-in Beef



Sides and Hindquarter

Hindquarter (3 Ribs)

Quartering

The side is divided into forequarter and hindquarter by a cut between the 10th and 11th ribs, continuing through the spine and eye muscle (Longissimus Dorsi Muscle).

 

Sides and Hindquarter Bone-In Pistola (3 Ribs) Shin-On

Buttock

The buttock is removed from the full hindquarter by removing the thin flank and from the remaining hindquarter by a straight line cut 40mm below the point of the pelvic bone.

Buttock Rump and Loin

Forequarter (10 Ribs)

Quartering

The side is divided into forequarter and hindquarter by a cut between the 10th and 11th ribs, continuing through the spine and eye muscle (Longissimus Dorsi Muscle).

Quartering and Forequarter



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