BEEF VEAL CARCASS
It is the bony carcass section consisting of tenderloin, loin, shin, rump, egg, counter, nuar, shank and claw.
BEEF VEAL SHORT
It is the bony carcass section on which there is a tibia, shin, and cup bone, and 5 valuable meats (egg, scrotum, contranua, nua, trance).
BEEF SLEEVE CARCASE
It is the forearm of the veal carcass, it consists of ribeye, neck and breast parts.
It is the bony part of the tenderloin and loin fillet together with the lumbar vertebrae.
BEEF VEAL SHANK
Beef Shank will be changed to Bone.
BEEF WHOLE BACK
4-11 with the ribs of the arm. It is the part of the meat that is half-stripped (7-8 bones) between the dorsal vertebrae.
SLICED VEAL CHOPS
It is the sliced form of the block cutlet, cut in 1.5-2 cm thickness.