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(specified number); • Muscle base: pectoral and ventral region muscles of the rib and abdomen wall (...) of the shoulder, foreleg and lower foreleg (shin) (code?) and part of the ascending pectoral (pectoralis (...) , foreleg and lower foreleg and part of the ascending pectoral (pectoralis profundus). • Shin retained

practically free of fat. 4) Brisket, flat cut, boneless. Consists of the deep pectoral muscle only (...) be made at approximate right angles to the ribs. Overlying muscles and fat shall be removed. 7) Pectoral (...) . Deep Pectoral s. Semimembranosus e. Gluteus - Center Cut t. Semitendinosus f. Gluteus Medius u

right angles to the ribs. Overlying muscles and fat shall be removed. 7) Pectoral. Consists of the deep (...) . Deep Pectoral s. Semimembranosus e. Gluteus - Center Cut t. Semitendinosus f. Gluteus Medius u (...) Pectoral j. Infraspinatus y. Supraspinatus k. Longissimus Dorsi z. Tensor Facilatae - Triangle 1

the foreshank and the plate, includes the deep pectoral and superficial pectoral muscles BNLS - 1971 (...) Brisket Point Half - Same as UNECE item 1950, but contains only the superficial pectoral muscle (...) 1950, but contains only the deep pectoral muscle 1930 Shank - Cut from the hindshank

PAD Мясо наружной части Nalga de afuera al rojo 米龙肉 Pectoral meat 2329 ECE/TRADE/C (...) ...............................................43 5.6 Standard bovine primal cuts muscle reference (...) ...........................................................43 5.6.2 Alphabetical list of muscle names

Gîte noix et rond de gîte PAD Мясо наружной части Nalga de afuera al rojo 米龙肉 Pectoral meat (...) along the contour of underlying muscle surfaces. Bevelled fat edges alone do not substitute (...) the measurement. When a natural depression occurs in a muscle, only the fat above the portion of the depression

be accomplished by smooth removal along the contour of underlying muscle surfaces. Bevelled fat edges alone do (...) or seam which could affect the measurement. When a natural depression occurs in a muscle, only the fat (...) as bridging; see figure 1). When a seam of fat occurs between adjacent muscles, only the fat above the level

the shoulder muscles. (c) The portion of the pectoral muscle of the brisket point remains firmly attached (...) removed and retained attached to the brisket. (c) The portion of the pectoral muscle of the brisket (...) firmly attached to the brisket. The portion of the pectoral muscle of the brisket point end remains

. The fatty tissue medial to the pectoral muscles is removed. The white fibrous tissue on the ventral edge (...) the natural seam together with associated fat and intercostals. The fatty tissue between the pectoral muscles (...) of the vertebrae approximately 50mm from the M. longissimus dorsi (eye muscle). Points requiring specification

) A “tenderloin” is produced by separating the inner pectoral muscle from the breast and the sternum (...) the inner pectoral muscle from the breast and the sternum. The protruding portion of the tendon is removed (...) pectoral muscle from the breast and the sternum. The tendon is removed. The tenderloin with tendon removed