In bone

The first step of cattle slaughtering involves dividing it into two parts along the longitudinal axis, cutting along the spine. The two halves take the name of “half -carcass”.

The half-carcasses are divided transversally into two quarters, one rear and one front. At this point we will find ourselves in front of 4 parts: two forequarters (right and left) and two rear quarters (right and left).