Brisket 10 Ribs Deckle Off
Code 2313 2355
Cut Description
From a brisket 10 ribs (item 2312),
m. serratus ventralis thoracis,
m. intercostalis and m. pectoralis
superficialis are removed.
Excess fat underlying
the mentioned muscles (deckle)
should also be removed, exposing
the lean surface of m. pectoralis
profundus free of fat.
Skeletal Components:
STERNUM, STERNAL END OF 1ST TO 10TH RIBS AND CORRESPONDING STERNAL CARTILAGES.
STERNUM, STERNAL END OF 1ST TO 10TH RIBS AND CORRESPONDING STERNAL CARTILAGES.
Muscular Component:
THE CORRESPONDING PORTION OF M. PECTORALIS SUPERFICIALIS, M. PECTORALIS PROFUNDUS, M. RECTUS THORACIS, M. SERRATUS VENTRALIS THORACIS AND M. INTERCOSTALIS.
THE CORRESPONDING PORTION OF M. PECTORALIS SUPERFICIALIS, M. PECTORALIS PROFUNDUS, M. RECTUS THORACIS, M. SERRATUS VENTRALIS THORACIS AND M. INTERCOSTALIS.
Processing:
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.
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.
