BEEF RIB 109 PRIME

Beef Ribs 09 Style are produced from a rib wing by making a straight saw cut across the ribs starting from a point 3" 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 4" from the extreme outer edge of the ribeye muscle at the 6th rib (chuck end). The chine bone is removed by straight cut along a line splitting the vertebrae from the feather bones at a point just below the spinal cord channel on one side, and at a point where the rib bones join the vertebrae on the outer side. Some blade meat is allowed to remain. Cap fat trimmed to an average of 1".