RIB-CTR CUT BK RIB BCC

The back rib is the rib cage produced when making boneless lip on ribeyes and/or ribeye rolls. It consists of intercostal meat and ribs 6 through 12. Center cut back ribs are produced by a saw cut approximately 2" from the ribs dorsal edges removing the “Knuckles” and associated intercostal meat at the vertebrae/rib juncture. Surface fat will be trimmed to approximately 1/2" thickness at any point.