by-products (1998)

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

by-products is divided into:

Beef standardized at 10% fat
Beef standardized at 20% fat
Tail
Thick and thin skirt
Thick skirt
Thin skirt body skirt
Backbone muscle
Tongue, Swiss cut
Mouth

Nebenprodukte
Nebenprodukte
by-products
abats
sottoprodotto

Side of beef :: by-products