2. Dressed beef carcass

The dressed beef carcass has two parts called beef sides, obtained by cutting form the neck to the tail by the meridian line. Then the carcass is cut, usually, by the 12 vertebra (by the 5 vertebra, which is known as American), cut to separate the front and hind quarters.

The carcass is processed in cold and closed spaces, on which they are given the drying and refrigerating procedures to ensure no pathogens infect the meat. This is an important process because it gives the meat more tenderness, palatability and excellent odor.