forequarter
beef carcass
Quick Summary
The forequarter is the front half of a quadruped's body or carcass. In beef fabrication, a carcass is divided into two sides, which are then separated into a forequarter and a hindquarter between the 12th and 13th ribs.12
The major wholesale cuts that come from the forequarter of a beef carcass include the chuck, brisket, foreshank, rib, and short plate. This process of breaking down the carcass into primal and subprimal cuts begins at the packing plant and continues at retail stores.2
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