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Side 10 Ribs

It consists of the whole hindquarter plus the last 7 ribs corresponding to the forequarter. It spans all the anatomical regions of the side except the cervical, scapular, brachial and the first 3 ribs of the thoracic region. It includes the same cuts as the beef side, except neck, brisket, shin, chuck, shoulder clod, chuck tender, oyster blade and chuck cover.