Meat Uruguay - Natural, Quality & Certified Food for Export.

Herradura Forequarter

Herradura Forequarter is prepared from a forequarter by removing the Rib Plate.

Forequarter and Flank

Forequarter and Flank is prepared from a Side after removing the Pistola cut.

Points requiring specification:

• Rib number where the cut is made.
• Rib length distance from eye muscle.
• Diaphragm removed.
• M. cutaneus removed.
• Trim standard.

Forequarter

Forequarter is prepared from a Side by separating the Forequarter, cutting along the specific rib, at right angles to the vertebral column down to the ventral portion of the Flank

Points requiring specification:

• Number of ribs.
• Diaphragm removed.
• M. Cutaneus trunci removed.
• Trim standard.

Pistola

Pistola is prepared from a Hindquarter by the removal of the Thin Flank, lateral portion ribs and a portion of the Navel End Brisket. A cut is made commencing at the superficial inguinal lymph node separating the M. rectus abdominus and following the contour of the hip, running parallel to the bodies of the vertebrae and the M. longissimus dorsi (eye muscle) to the specified ribs.

Points requiring specification:

• Number of ribs.
• Cut distance from M. Longissimus dorsi (eye muscle).
• Bone-in Shank off.
• Trim standard.

Hindquarter

Standard Hindquarter is prepared from a Side by the separation of the Hindand Forequarters by a cut between the 10th and 11th ribs, perpendicular to the vertebral column down to the ventral portion of the Flank, along the rib

Side

Points requiring specification:

• Diaphragm removed
• Carcase trim.