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    "slug": "bone-in-ribeye-with-cap",
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        "rendered": "Bone-in Ribeye with Cap"
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        "rendered": "<p><iframe title=\"Antrykot z okryw\u0105 i ko\u015bci\u0105 5 \u017ceber \u015bredni marmur\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/_CjSioxmhOE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>.<\/p>",
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        "rendered": "<p>This product is the bone-in ribeye with cap obtained from the forequarter. It is prepared after removing the sternum and bone-in chuck. The center cut short ribs are separated at a distance of 75 mm from the M. longissimus dorsi, measured from the striploin side, with a cut parallel to the spine up to a specified rib. The vertebral bodies are removed to expose the lean meat, but the spinous process is left.<\/p>\n<p>Note:<br \/>\n\u2013 Number of ribs (4 to 9 ribs),<br \/>\n\u2013 Whether the spinous process is retained or removed,<br \/>\n\u2013 Whether the tip of the scapular cartilage and associated cartilage are retained or removed,<br \/>\n\u2013 Distance from the rib to the muscle eye,<br \/>\n\u2013 Whether the M. trapezius is retained or removed,<br \/>\n\u2013 Whether the ligamentum nuchae is retained or removed,<br \/>\nshould be specified<\/p>",
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