Features

• 1/2 of its natural size, made from special plastic
• Developed in collaboration with the Bavarian Institute for Animal Breeding in Grub near Munich
• The model shows the left half of the carcass of a young fattening bull that was slaughtered when it weighed 560 kg and was 15 months old
• Special features are the full thick flank, the broad back and the well-developed muscles in the shoulder
• The carcass is evenly covered in a thin layer of surface fat
• The model has been modelled in compliance with the method of cutting recommended by the German Agricultural Society (DLG) and separates into 12 parts
• The essential parts of the carcass (suet and pelvic cavity fat with kidney, fillet, shank, haunch, roast beef, fore rib, hind quarter flank (front and rear part), chuck & blade, thin rib, brisket,shoulder, shin, and neck) can be demonstrated individually
• On stand with base
• H 190 cm, W 45 cm, D 43 cm
• Weight: 18.4 kg