| ≥1 piece |
Rib Set is prepared from a
Forequarter by a cut between the 5th
and 6th ribs.
Rib Set is prepared from a
Forequarter by a cut between the 5th
and 6th ribs.
Points requiring specification:
· Number of ribs.
· Distance from the eye muscle.
· Scapular cartilage removed.
· Trim standard.
| Product Type: Red Meat | Type: Beef | Part: Muscle |