Beef Plate, Pastrami 9x12 (627)

This item consists of a portion of the forequarter. The flank end shall follow he natural curvature of the 12th rib. The deep pectoral muscle shall not completely extend to the dorsal edge of the brisket side. The rib side shall be a straight cut that exposes the serratus ventralis to be continuous for at least two ribs. Outside and inside skirts are removed along with bones and cartilage. The plate primal is cut into a 9” wide x 12” long area.