Inn Carne beef calves for sale Limousine breed.
The butchered animal is divided into two sides with skull-caudal sectioning along the spinal column. You get quarters (front and back) from each side, sectioning the carcass between the 5° and 6° rib. The front and back quarters are sectioned in smaller sizes, known as “cuts”, which are then called internal or externals depending on their position. Cuts are divided into two categories: the 1° meat category is situated on the back quarter and is usually suitable for roasting or cooked in a pan or grilled; the 2° meat category is situated in the costal area, just beneath the thigh, in the belly, breast and neck and is suitable for roasting, stewed, boiled and tossed meat.
