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- Beef
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- Hindquarter
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Beef hindquarter with 8 ribs
The 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 untied from the pistola by cutting against the thigh and flank towards the strip loin, to a place that is approximately 22 cm from his midline by the size of the half. The side is then removed with longitudinal cut parallel to the loin and is it attached and follows the forequarter.