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- Beef
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- Hindquarter
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UN hindquarter pistola with 8 ribs
Hindquarter of the half cut with so called pistola cut. It is separated from the forequarter with approximately 22 cm deep cut between 5. and 6. rib, across the loin. The side is released from the pistola by cutting against thigh and flank towards strip loin, to a place that is approximately 22 cm from his midline by the size of the half. The side is then removed by longitudinal cut parallel to the loin and is it attached to and follows the forequarter.