BEEF RIB EXPORT BI 5X5

This item (Export Rib 5x5) is produced from a primal rib wing by making a straight saw cut across the ribs starting from a point 5" measured from the extreme outer edge of the ribeye muscle at the 12th rib (loin end). The cut will continue in a straight line to a point measured 5" from the extreme outer edge of the ribeye muscle at the 6th rib (chuck end). The chine bone is removed just below the spinal cord channel on one side and where the rib bones join the vertebrae. The feather bones, fat cover, connecting blade meat and back strap are removed.