Forequarter 5 Ribs

Código 1002B ,

Descripción del corte

Obtained by transversely cutting the side between the 10th and 11th dorsal vertebrae. The anatomical regions are cervical, dorsal, thoracic, scapular, pectoral, and brachial. Made up of the following cuts: neck, chuck, fore rib, shoulder clod, chuck tender, oyster blade, shin, plate, brisket, and navel.

Fuente: IPCVA