Meat

Cut consisting of Ribs and Flank. Points requiring specification: Number of ribs. Distance from the eye muscle. Diaphragm removed. M. […]

Brisket and Navel Plate is prepared from a Forequarter by a straight cut starting at the junction of the 1st

Ribs, prepared, comes from a Rib Set by removing the bodies of the corresponding vertebrae. Points requiring specification: Number of

Rib Set is prepared from a Forequarter by a cut between the 5th and 6th ribs. Points requiring specification: Number

Shortloin is prepared from a Pistola Cut by the removal of the Butt and Rump. Consists of Striploin and Tenderloin.

Rump and Loin is prepared from a Pistola Cut after removing the Butt. Consists in Rump, Striploin and Tenderloin. Points

Butt and Rump is prepared from a Pistola, by removing the loins cutting between the lumbar and sacral vertebrae at

Butt is prepared from a Hindquarter by a cut commencing at the subiliac lymph node passing just cranial of the

Herradura Forequarter is prepared from a forequarter by removing the Rib Plate. Points requiring specification: Number of ribs. Trim standard.

Forequarter and Flank is prepared from a Side after removing the Pistola cut. Points requiring specification: Rib number where the