| ≥1 piece |
Forequarter and Flank is prepared
from a Side after removing the Pistola
cut.
Forequarter and Flank is prepared
from a Side after removing the Pistola
cut.
Points requiring specification:
· Rib number where the cut is
made.
· Rib length distance from
eye muscle.
· Diaphragm removed.
· M. cutaneus removed.
· Trim standard.
| Product Type: Red Meat | Type: Beef | Part: Muscle |