Brisket 10 Ribs Deckle Off100 VL

Código 2313R Boneless, FOREQUARTER

Descripción del corte

It is obtained from the brisket 10 ribs deckle off (item 2313) in this case all subcutaneous and intermuscular fat, connective tissues and membrane are removed. That is, red meat remains completely free of visible fat and external connective tissue.

Fuente: IPCVA

Composición ósea:

STERNUM, STERNAL END OF 1ST TO 10TH RIBS AND CORRESPONDING STERNAL CARTILAGES.

Componente muscular:

THE CORRESPONDING PORTION OF M. PECTORALIS SUPERFICIALIS, M. PECTORALIS PROFUNDUS, M. RECTUS THORACIS, M. SERRATUS VENTRALIS THORACIS AND M. INTERCOSTALIS.

Preparación:

FROM A FOREQUARTER (ITEM 1002), A LONGITUDINAL SAW CUT IS MADE FROM THE 10 HT TO 1 TS RIB AT A DISTANCE OF 75 MM, MEASURED FROM THE STERNAL RIB ENDS, SEPARATING THE BRISKET FROM THE RIB CAGE BY THIS PROCEDURE. STERNUM, RIB ENDS AND CORRESPONDING CARTILAGE IS REMOVED.

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Brisket 10 Ribs Deckle Off100 VL

Descripción del corte

Composición ósea:

Componente muscular:

Preparación:

BUSTOS Y BELTRÁN