BRISKET - 1643

Brisket is prepared from a 13 rib Forequarter (item 1063) by a straight cut which commences at the junction of the 1st rib and 1st sternal segment to the reflection of the diaphragm at the 11th rib and continuing to the 13th rib.

Points Requiring Specification:

  • Rib number required.
  • Diaphragm removed.
  • Specify parallel cutting line and Brisket removal point.

ITEM NO.
1640 10R
1641 11R
1642 12R
1643 13R

Category::
Beef
Sub-Category::
Bone-in Beef

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