Bone-in Beef
Side
The carcass is evenly split into sides down its length through the spinal column (vertebrae).
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).
Bone-In Pistola (3 Ribs) Shin-On
This Pistola Hindquarter shin-on is derived from a full bone-in hindquarter with the thin flank (ventral abdominal muscles) removed.
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.
Rump & Loin
The Rump and Loin is derived from a full bone-in hindquarter following the removal of the thin flank and buttock.
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).
