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. All bones and cartilage are removed. The fatty tissue medial to the pectoral muscles is removed. The white fibrous tissue on the ventral edge (linea alba) is removed.

Points Requiring Specification:

• Rib number required.
• Intercostals removed.
• Diaphragm removed.
• Peritoneum removed.
• Inside Skirt (M. transversus abdominis) removed.

ITEM NO.
2320 10R
2321 11R
2322 12R
2323 13R