Short Ribs are prepared from a Forequarter after the removal of the Brisket (item 1643)/Ribs Prepared/Chuck Square Cut. The cutting line is approximately 75mm from the eye of meat (M. longissimus dorsi) and parallel to the vertebral column. The M. cutaneus trunci is removed.

Points Requiring Specification:

• Specify rib numbers and rib location.
• M. cutaneus trunci retained.
• M. latissimus dorsi muscle removed.
• Fat cover removed.
• Diaphragm removed.
• Specify sliced portion size requirements.

ITEM NO.
1686 1R
1687 2R
1688 3R
1689 4R
1690 5R
1691 6R
1692 7R
1693 8R
1694 9R