Oyster Blade 100 VL
Code 2309R
Cut Description
This product is obtained from
the oyster blade (item 2309).
All subcutaneous and
intermuscular fat, connective
tissues and membrane
are removed.
After these procedures, the
muscular tissue is exposed
as red meat, that is,
completely free of visible fat
and external connective tissue.
Skeletal Components:
BLADE BONE AND SCAPULAR CARTILAGE.
BLADE BONE AND SCAPULAR CARTILAGE.
Muscular Component:
M. INFRASPINATUS.
M. INFRASPINATUS.
Processing:
AFTER THE SHOULDER CLOD HAS BEEN SEPARATED, THE MUSCLE IS REMOVED FROM THE LATERAL SURFACE OF THE BLADE BONE (FOSSA INFRASPINATUS), BLADE RIDGE AND SCAPULAR CARTILAGE. IT MAY BE PREPARED WITH THE CONNECTIVE TISSUE COVER AND PERIOSTIUM, EITHER RETAINED OR REMOVED.
AFTER THE SHOULDER CLOD HAS BEEN SEPARATED, THE MUSCLE IS REMOVED FROM THE LATERAL SURFACE OF THE BLADE BONE (FOSSA INFRASPINATUS), BLADE RIDGE AND SCAPULAR CARTILAGE. IT MAY BE PREPARED WITH THE CONNECTIVE TISSUE COVER AND PERIOSTIUM, EITHER RETAINED OR REMOVED.
