Beef Forequarter

The forequarter is the front half of the carcass, divided between the 12th and 13th ribs. It makes up roughly 38–40% of the carcass weight.

Characteristics:

• Contains some of the most flavorful cuts, due to higher fat and connective tissue.

• Generally less tender than the hindquarter (which has loin and round), so forequarter cuts are often cooked low and slow — though ribeye is an exception (naturally tender).

Brands: Pantanal
Origin: Brazil
Packing: 25-25kg/cs
Best For: Ground beef, Kaldereta, Beef Salpicao, Pares