Brisket 10 Ribs Deckle Off100 VL
Code 2313R
Cut Description
It is obtained from the brisket
10 ribs deckle off (item 2313)
in this case all subcutaneous
and intermuscular fat,
connective tissues and
membrane are removed.
That is, red meat remains
completely free of visible fat and
external connective tissue.
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.
