Karkówka bez kości

This product is the boneless chuck obtained from the forequarter. It is prepared after removing the sternum and bone-in chuck. The rib ends are cut at a defined distance from the eye of the M. longissimus dorsi muscle. All bones and intercostal muscles are removed.

Notatka:
– Number and position of ribs (5 to 9 ribs),
– Distance of the rib separation line from the muscle eye,
– Czy więzadło karkowe jest zachowane czy usunięte,
powinno zostać określone.