Bone-in brisket is a part of the pig carcass with meat and bones, which is considered the first grade.
The bone-in brisket is perfect for the manufacture of ready-to-cook products (cutlets, scallops, tenderized steak with a bone, raw pieces for kebabs).
Optimum characteristics: proteins – 13.7%, fats – 36.5%. Calories: 380 kcal.
Organoleptical properties of the product: dense texture. Smell: fresh. Surface: smooth and dry. Colour: ribs – milky or white with a bluish tinge, meat: loin eye muscle – pale pink, ribs and spine – of red colour.
It is sold cleaned, without skin, side and back fat. The brisket is perfect for:
- selling to the consumers in cold or frozen form;
- cooking sausages and ready-to-cook products.