Rib Cap is prepared from the Rib Cover (M. trapezius) and a portion of the (M. latissimus dorsi) removed along the natural seam and is the lateral surface covering of the Cube Roll. Where specified all visual fat, membrane and associated tissue are removed from the meat surface.

Points Requiring Specification:

• Silver skin removed.
• Removal of the M. trapezius.

ITEM NO.
2470