Betekenis van:
brisket

brisket
Zelfstandig naamwoord
  • borststuk
  • a cut of meat from the breast or lower chest especially of beef

Hyperoniemen


Voorbeeldzinnen

  1. Intervention brisket
  2. Jellied veal and brisket (3.2)
  3. Intervention brisket (code INT 23)
  4. Jellied veal and brisket (3.2);
  5. Crop, chuck and blade and brisket cuts
  6. ‘brisket’ cut, for the purposes of subheading 02023050: the lower part of the forequarter, comprising the brisket navel end and the brisket point end.
  7. Deckle to be left attached to the brisket.
  8. Crop, chuck and blade and brisket cuts [16]
  9. Crop, chuck and blade and brisket cuts [19]12,8 + 221,1 €/100 kg/net [18]
  10. from the point end of brisket, the outer ano-genital area and the tail;
  11. the brisket fat must not be more than 1 cm thick;
  12. Deckle to be left attached to the brisket. Fat underlying the deckle and the sternum must be removed.
  13. Removal of brisket fat to leave a covering of fat (the muscle tissue must not be exposed)
  14. Cutting and boning: the cut remaining after removal of the brisket, shoulder and shin is classed as forequarter.
  15. The marks shall be applied on the hindquarters on the striploin at the level of the fourth lumbar vertebra and on the forequarters, on the brisket between 10 and 30 centimetres form the cut edge of the sternum.