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Unread 05-06-2013, 09:40 AM   #7
luke duke
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Join Date: 01-16-10
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2352 is what you want
http://www.icmj.com.au/Download%20do...adebrisket.pdf


Here is the American version with a very technical description:

http://www.ams.usda.gov/AMSv1.0/getf...STELDEV3003281

Page 37

Quote:
Item No. 120 - Beef Brisket, Deckle-Off, Boneless - This item is as described in Item No. 119 except that the deckle (hard fat and M. intercostales interni on the inside surface) shall be removed at the natural seam exposing the lean surface of the M. pectoralis profundi. The hard fat along the sternum edge shall be trimmed level with the boned surface. The inside lean surface shall be trimmed practically free of fat.
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