tis 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 made up of the following cuts: Neck and Sticking, Square Cut Chuck, Rib Eye
Roll, Eye of Arm Clod, Chuck Tender, Blade Clod, Fore Shin, Short Ribs, Brisket and Flank.
BONE COMPOSITION:
HALF OF THE 7 CERVICAL VERTEBRAS AND FROM THE 1ST TO THE 10TH THORACIC, THE
1ST TO THE 10TH RIBS WITH THE CORRESPONDING CARTILAGE, STERNON, THE SCAPULA
WITH ITS COMPLEMENTARY CARTILAGE, HUMAN, RADIO, CUBE AND TARGET BONES.
CHARACTERISTIC:
Organoleptic: normal appearance, color and odor
Microbiological: within the acceptable parameters of microbiology, in accordance with
national and international regulations.
Physics: absence of foreign material.
