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    "slug": "bone-in-striploin-with-tenderloin",
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        "rendered": "<p>Bone-in Striploin with Tenderloin<\/p>\n<p>This product is the bone-in striploin with tenderloin obtained from the hindquarter. The cut starts between the last lumbar vertebra and the first sacral vertebra, moving towards the iliac tuber and the lower part of the \u0142ata. The \u0142ata is cut at the cranial point towards the iliac tuber, approximately 50 to 75 mm from the eye of the M. longissimus dorsi, and the cut runs parallel to the spine up to a specified rib.<\/p>\n<p>Note:<br \/>\n\u2013 Required number of ribs (0 to 3 ribs),<br \/>\n\u2013 Distance to the eye of the M. longissimus dorsi,<br \/>\n\u2013 Whether the diaphragm is retained or removed,<br \/>\n\u2013 Whether the kidney is retained or removed,<br \/>\n\u2013 Whether the perirenal fat is retained or removed,<br \/>\nshould be specified.<\/p>",
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        "rendered": "<p>Bone-in Striploin with Tenderloin This product is the bone-in striploin with tenderloin obtained from the hindquarter. The cut starts between the last lumbar vertebra and the first sacral vertebra, moving towards the iliac tuber and the lower part of the \u0142ata. The \u0142ata is cut at the cranial point towards the iliac tuber, approximately 50 [&hellip;]<\/p>",
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