Forequarter Flank (boneless)

Code: Brisket B007

Description

Boneless 4-rib section

Brisket B007
Brisket B007
Forequarter Flank (boneless) Meat Cut Spec Step 1

1

The forequarter flank is removed from the carcase between rib bones 6-7 and 10-11 (counting from the neck upwards). Forequarter flank to be cut 60mm from tip of the rib eye muscle. Internal view.

Forequarter Flank (boneless) Meat Cut Spec Step 2

2

Forequarter flank on the bone. External view.

Forequarter Flank (boneless) Meat Cut Spec Step 3

3

All bones and cartilage are removed

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