Bone-in Beef
Sides
The carcase is evenly split into sides down its length through the spinal column .
Quartering
The side is divided into forequarter and hindquarter by a cut between the 10th and 11th ribs, continuing through the spine and eyemuscle.
Hindquarter
3 Ribs.
Forequarter
10 Ribs.
Bone-In Pistola (3 Ribs) Shin-On
This Pistola Hindquarter shin-on is derived from a full bone-in hindquarter with the thin flank 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 and Loin
The Rump and Loin is derived from a full bone-in hindquarter following the removal of the thin flank and buttock.
