Description

This product is obtained from the hindquarter, pistol cut, and includes bone-in striploin and ribeye with the whole tenderloin and chain. The striploin is separated from the bone-in round and rump by a cut between the last lumbar vertebra and the first sacral vertebra.

Note:
– Required number of ribs,
– Whether the scapular cartilage is retained or removed,
should be specified.