Beef side
Beef side consists of forequarters and hindquarters. It is formed by means of cut the whole carcass on chine, in such a way that on each side not less than 75% of cut spinal column would be seen. Try to escape the dent of whole muscle. Division for forequarter and hindquarter forms quarters of bulk, by means of cutting, following on natural curve between 12 and 13 ribs. Diaphragm should be separated.