Ribs Prepared is prepared from a Forequarter after the removal of the Brisket (item 1643) and Chuck Square Cut. Short Ribs portion is removed at a distance of 75mm from the M. longissimus dorsi at the loin (caudal) end, parallel with the vertebral column to the specified rib. The body of the vertebrae (chine) is removed exposing the lean meat but leaving the spinous processes (feather bones) attached.

Points Requiring Specification:

• Rib number required.
• Spinous processes removed.
• Tip of scapular and associated cartilage removed.
• Distance from eye muscle.
• Cap muscle removed (M. trapezius).
• Ligamentum nuchae removed.

ITEM NO.
1600 5R
1601 6R
1602 7R
1603 8R
1604 9R
1605 4R