Halves


		"HALVES" are prepared by making a full-length back and breast split of the carcass, so as to produce approximately equal right and left sides. Portions of the backbone must remain on both halves. The cut may be no more than one-fourth inch from the outer edge of the sternum (breastbone). [ Front Half ] [ Rear Half ] • FoodUniversity • FoodCollege • SeafoodCollege • ProduceCollege • PorkCollege • DairyCollege • WildGameCollege • PantryIngredients •