1. Brisket/chuck separation shall be approximately perpendicular to the brisket/plate separation (17). 2. Deep pectoral shall not extend to the brisket/plate separation on the brisket/chuck side (15). 3. Foreshank shall be removed by a cut following the natural seam (9); however, part of the web muscle shall remain on the brisket (14). 4. Deckle shall be removed at the natural seam (4). Inside lean surface shall be trimmed practically free of fat [i.e., flush with the lean surface] (4). 5. Hard fat along the sternum edge shall be trimmed level with the boned surface of the brisket (7). Display: external fat surface down.