This product is the bone-in chuck obtained from the forequarter. It is prepared after removing the sternum and bone-in ribeye. The neck is separated from the forequarter by a straight cut parallel to the first rib and through the junction of the seventh cervical and first thoracic vertebrae. The bone-in chuck contains four to six ribs and is separated from the belly by a cut approximately 75 mm from the eye of the M. longissimus dorsi, parallel to the spine up to the first rib. The fat strip along the dorsal edge and loose muscle tissue are removed.

Note:
– Number of ribs (4 to 6 ribs),
– Distance from the muscle eye,
– Whether M. subscapularis is retained or removed,
– Whether the ligamentum nuchae is retained or removed,
should be specified.