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Beef

The beef forequarter is the anterior portion of the beef side which is separated from the hind quarter by a cut passing between the 12 and 13th ribs. This is broken into primals: chuck, rib, plate, brisket and foreshank. The front quarter is prepared from a carcass side by the separation of the forequarter and the hindquarter by a cut along the specified rib, at right angles to the vertebral column through the ventral portion of the flank.


Brisket

The rib portion is separated from the chuck and brisket by a straight cut passing between the 5th and 6th rib and from the plate by a straight cut passing across the ribs at...

Chuck

The square cut chuck is separated from the rib, plate, brisket and shank by two straight cuts at right angles to each other. The first cut passes between the 5th and 6th rib ...

Plate

The plate is separated from the chuck and brisket by a straight cut passing between the 5th and 6th rib and from the rib by a straight cut passing across the ribs at right ang...

Rib

The brisket is separated from the plate by a straight cut passing between the 5th and 6th rib, from the chuck by a cut at right angles to the first cut passing at a point s...

Shank

The foreshank is separated from the chuck by a cut passing at a point slightly above (dorsal to) the elbow joint (distal extremity of the humerus) from the brisket by a cut wh...