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.

Note:
– Number of ribs (4 to 9 ribs),
– Whether the spinous process is retained or removed,
– Whether the tip of the scapular cartilage and associated cartilage are retained or removed,
– Distance from the rib to the muscle eye,
– Whether the M. trapezius is retained or removed,
– Whether the ligamentum nuchae is retained or removed,
should be specified