Spare Ribs are prepared from a Side by a cut at a specified width measured ventral from the eye of meat and cut parallel to the back bone. The Breast and Flat is removed along the cutting line (refer item 5010). Specify rib numbers required. Spare Ribs consists of rib bones and intercostal muscles and all overlaying fat and muscle.

Points Requiring Specification:

• Rib number required.
• Rib length to be specified.
• M. cutaneous trunci removed.
• Diaphragm removed.
• M. latissimus dorsi muscle removed.

ITEM NO.
5015