Brisket

Brisket is prepared from a 13 rib forequarter (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.

To be specified:
- Rib number required (10 to 13 ribs).
- Diaphragm retained or removed.
- Specify parallel cutting line and brisket
removal point.

Brisket Set : see specification details code item numbers 1673,1674,2473.

UNECE Code

1643

Labels

Brisket en
Pecho es
Poitrine sans plat de côtes fr
mostek z kością pl
Челышко ru
胸肉 zh


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