Costine corte, taglio centrale

This product is the center cut of short ribs obtained from the forequarter. It is prepared after removing the sternum, bone-in ribeye, and bone-in chuck. The cutting line runs approximately 75 mm from the eye of the M. longissimus dorsi muscle and parallel to the spine. The M. cutaneus trunci is usually removed unless otherwise specified.

Note:
– Number and position of ribs,
– Whether M. cutaneus trunci is retained,
– Whether M. latissimus dorsi is retained or removed,
– Whether the fat cover is retained or removed,
– Whether the diaphragm is retained or removed,
– Size requirements for cut portions,
should be specified.