Cut of beef e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket. "Cut" often refers narrowly to skeletal muscle (sometimes attached to bones), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached. The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the U.S, with the exception of
Argentine beef product, beef. Three key factors influence this image: history, tradition, and prestige. All of them are considered to be unique selling propositions. Several activities have been undertaken to make Argentine beef better known in the world: However, with the export restrictions for beef set by the Argentine government, these measures may be of little use. Therefore, the IPCVA also focuses on promotion work in Argentina: These huge promotions are expensive. Therefore, the IPCVA arranged to get the following contributions for its budget: This adds up to 1.80 Argentine pesos per slaughtered animal. At a killing rate of 13 million animals