Brisket and flat ribs (1311)

Side of beef is divided into:

Hindquarter with flank
Forequarter without flank
Hindquarter, pistola cut
Forequarter with flank
Hindquarter without boned flank
Hindquarter, pistola cut with part of boneless flank
Shoulder with neck and chuck back rib
Sirloin with tenderloin
Top bit and rump
Flank with skirt
Brisket and flat ribs
Boned shoulder
Boned chuck
by-products
offal

Brisket and flat ribs is divided into:

Beef for boiling (chuck back rib, parts of chuck, shoulder blade cap, top rib)

Zwerchrippe, Brustkern und Spitz
Brust und Leiter
Brisket and flat ribs
Poitrine et plat de côte (Gros bout)
Bianco costata (taglio reale)

Side of beef :: Brisket and flat ribs