Red Chuck Tender 100 VL
Code 2308R
Cut Description
This product is obtained from
the Chuck Tender (item 2308).
Connective tissues and
membrane are removed.
After these procedures the
muscular tissue is exposed as
red meat.
Skeletal Components:
BLADE BONE, SCAPULAR CARTILAGE AND PROXIMAL EPIPHYSIS OF THE HUMERUS.
BLADE BONE, SCAPULAR CARTILAGE AND PROXIMAL EPIPHYSIS OF THE HUMERUS.
Muscular Component:
M. SUPRASPINATUS.
M. SUPRASPINATUS.
Processing:
IT IS SEPARATED FROM THE SUPERFICIAL MUSCLES COVERING THE SCAPULAR AREA AND REMOVED BY CUTTING FROM THE BLADE BONE SURFACE (FOSSA SUPRASPINATUS), BLADE RIDGE AND SCAPULAR CARTILAGE. IT MAY BE PREPARED WITH OR WITHOUT THE CONNECTIVE TISSUE COVER.
IT IS SEPARATED FROM THE SUPERFICIAL MUSCLES COVERING THE SCAPULAR AREA AND REMOVED BY CUTTING FROM THE BLADE BONE SURFACE (FOSSA SUPRASPINATUS), BLADE RIDGE AND SCAPULAR CARTILAGE. IT MAY BE PREPARED WITH OR WITHOUT THE CONNECTIVE TISSUE COVER.
