Beef Brisket-Deckle Off (600-606-607-6070-609-6090-610-611-613-900)

This is a boneless and cartilage-free item. The deckle, which is the hard fat and intercostal meat on the inside surface, shall be excluded at the natural seam exposing the lean surface of the deep pectoral muscle, which terminates just prior to the short plate separation. The hard fat along the sternum edge shall be trimmed level with the boned edge surface. The inside lean surface shall be trimmed practically free of fat.