Short Rib Meat is the thickest portion of the M. serratus ventralis covering the 5th to the 8th ribs and following the dorsal cutting line of the Brisket. Short Rib Meat can be prepared from any portion of the serratus muscle and cut to any specific size as agreed between buyer and seller. All visual fat is removed.

Points Requiring Specification:

• Silver skin removed.
• Specify the ventral and dorsal cutting line.
• Rib number required.

ITEM NO.
2465