Cut description It is obtained from a half beef, cross sectioning the spine between the 10th and 11th dorsal vertebrae. It covers the cervical, dorsal, thoracic, scapular, pectoral and brachial regions. It is composed of the following cuts: cogote, needle, broad steak, palette carnaza, chingolo, marucha, brazuelo, roast, chest and skirt.
Bone Composition: HALF OF THE 7 CERVICAL VERTEBRAS AND THE 1º TO 10º TORÁCICAS, THE 1º TO 10º COSTILLAS WITH ITS CORRESPONDING CARTÍLAGOS, ESTERNÓN, LA ESCÁPULA WITH ITS COMPLEMENTARY CARTRIDGE, HUMBER, RADIO, CUBIT AND BONES OF THE TARGET
Wide Beef with 4 Ribs Bone
Code 1010
Cut description Anatomically located cut in the dorsal region. Towards flow it borders the narrow steak, towards the cranial with the needle and towards the ventral with the roast.
Bone Composition: HALF OF THE 6th, 7th, 8th AND 9th THORACIC VERTEBRAS AND THE SPINAL END OF THE CORRESPONDING COSTILLAS.
Componente Muscular:
EN UN PLANO SUPERFICIAL ENCONTRAMOS LOS MÚSCULOS TRAPECIO Y DORSAL ANCHO. MÁS PROFUNDAMENTE SE HALLAN LOS MÚSCULOS DORSAL LARGO, COSTAL LARGO, MULTÍFIDO DORSAL, SEMIESPINAL DORSAL, INTERCOSTALES Y ELEVADORES DE LAS COSTILLAS.
preparation: IT IS OBTAINED BY SECTIONING THE RAQUIS AT THE HEIGHT OF THE ARTICULATION BETWEEN THE 5TH AND 6TH DORSAL VERSES AND ANOTHER COURT BETWEEN THE 9TH AND 10TH DORSES. A LONGITUDINAL COURT IS ALSO ACHIEVED THROUGH THE EXTERNAL EDGE OF THE RIBS, AT A DISTANCE FROM THE SIDE EDGE OF THE BIFE EYE, WHICH MAY BE 25, 50 OR 75 MM, ACCORDING TO COMMERCIAL REQUIREMENTS.
Front Room with 3 Ribs
Code 1002A
Cut description It is obtained from a half beef, cross sectioning the spine between the 10th and 11th dorsal vertebrae. It covers the cervical, dorsal, thoracic, scapular, pectoral and brachial regions. It is composed of the following cuts: cogote, needle, broad steak, palette carnaza, chingolo, marucha, brazuelo, roast, chest and skirt.
Roast with Vacuum
Code 1012
Cut description It covers the entire rib grill. Its limits are: towards the ventral the sternal area where the chest and the skirt are located, towards the cranial border with the brazuelo and the cervical region where the cogote is located, towards the dorsal with a needle, broad steak and narrow steak, and towards the caudal with the abdominal region where the vacuum is located.
Bone Composition: BODY OF THE 13 RIBS.
preparation: PREVIOUSLY, THE SCULPT, THE HUMBER AND THE MUSCLE MASS CORRESPONDING TO THE PALETTE CARNZA IS REMOVED, THEN IT IS CUTTING A KNIFE FOLLOWING THE BACK EDGE OF THE LAST RIB, SEPARATING THIS WAY THE VACUUM. THEN IT IS PROCEEDED TO LONGITUDINALLY SAW THE DORSAL EDGE OF THE COSTILLAR AT A VARIABLE DISTANCE (25 TO 75MM) FROM THE EYE OF BIFE. BELOW, IT WILL BE SAW THROUGH THE ESTERNAL EXTREME OF THE RIBS, REMOVING THE SKIRT AND THE CHEST.
Front Room with 5 Ribss
Code 1002B
Cut description It is obtained from a half beef, cross sectioning the spine between the 10th and 11th dorsal vertebrae. It covers the cervical, dorsal, thoracic, scapular, pectoral and brachial regions. It is composed of the following cuts: cogote, needle, broad steak, palette carnaza, chingolo, marucha, brazuelo, roast, chest and skirt.
Roast with 10 Ribs (Iron)
Cut description It is obtained from a half beef, cross sectioning the spine between the 10th and 11th dorsal vertebrae. It covers the cervical, dorsal, thoracic, scapular, pectoral and brachial regions. It is composed of the following cuts: cogote, needle, broad steak, palette carnaza, chingolo, marucha, brazuelo, roast, chest and skirt.
