4 Cuts Beef

Obtained by transversely cutting side between the 10 th and 11th
dorsal vertebrae. The skeletal components are 6 lumbar vertebrae,
sacrum, 2 coccygeal vertebrae, os coxae, femur, tibia, patella and tarsal
bones.

Obtained by transversely cutting the side between the 10 th and
11th dorsal vertebrae. The anatomical regions are cervical, dorsal,
thoracic, scapular, pectoral and brachial. Made up of the following cuts:
neck, chuck, fore rib, shoulder clod, chuck t