Rib Front Quarter

Two matching sides will be produced from a carcass. Sides of beef are produced by splitting the carcass down the back exposing the spinal groove of the length of either side. The beef forequarter is the anterior portion of the beef side which is separated from the hindquarter by a cut passing between the 12th and 13th rib. The diaphragm may be excluded; however, if present, it is firmly attached and the membranous portion is trimmed close to the lean.