hindquarter
beef carcass
Quick Summary
In beef fabrication, the carcass is divided into a forequarter and a hindquarter between the 12th and 13th ribs. The hindquarter is one side of the back half of the carcass and includes a leg and ribs. Major wholesale cuts from the hindquarter include the short loin, sirloin, rump, round, and flank. These are considered primal cuts, which are large sections of meat from which retail cuts are derived. Beef refers to the flesh of adult domestic bovines used as food.1234
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