Betekenis van:
forequarter

forequarter
Zelfstandig naamwoord
    • the front half of a side of meat

    Hyperoniemen


    Voorbeeldzinnen

    1. FOREQUARTER CUTS
    2. Intervention forequarter
    3. Intervention forequarter (code INT 24)
    4. Cutting and boning: the cut remaining after removal of the brisket, shoulder and shin is classed as forequarter.
    5. ‘brisket’ cut, for the purposes of subheading 02023050: the lower part of the forequarter, comprising the brisket navel end and the brisket point end.
    6. Cutting and boning: separate from the forequarter by cutting in a straight line perpendicular to the middle of the first rib.
    7. The labels shall be affixed directly to shin/shank tendons on the forequarters and hindquarters or neckstrap tendon on the forequarter and hindquarter flank without using metal or plastic ties.
    8. ‘crop’ and ‘chuck and blade’ cuts, for the purposes of subheading 02023050: the dorsal part of the forequarter, including the upper part of the shoulder, obtained from a forequarter with a minimum of four ribs and a maximum of 10 ribs by a cut along a straight line through the point where the first rib joins the first sternal segment to the point of reflection of the diaphragm on the 10th rib;
    9. ‘crop’ and ‘chuck and blade’ cuts, for the purposes of subheading 02023050: the dorsal part of the forequarter, including the upper part of the shoulder, obtained from a forequarter with a minimum of four ribs and a maximum of 10 ribs by a cut along a straight line through the point where the first rib joins the first sternal segment to the point of reflection of the diaphragm on the tenth rib;
    10. Cutting and boning: separate the shoulder from the forequarter by cutting in a line following the natural seam around the edge of the shoulder and the cartilage at the tip of the scapula, continuing around the seam so that the shoulder is lifted from its natural pocket.
    11. Forequarters, whole or cut into a maximum of five pieces, each quarter being in a single block; ‘compensated’ quarters in two blocks, one of which contains the forequarter, whole or cut into a maximum of five pieces, and the other, the hindquarter, excluding the tenderloin, in one piece
    12. The labels shall also show the weight of the quarter and the contract number. The labels shall be affixed directly to shin/shank tendons on the forequarters and hindquarters or neckstrap tendon on the forequarter and hindquarter flank without using metal or plastic ties.