BEEF BNLS RIB CAP MEAT FAT ON

Beef Rib Cap Meat is the cap of the short rib after it is removed from the ribs primal. Beef rib cap meat is the piece closest to the back bone derived from only one of the three pieces of cap meat within the rib cap that lays on ribs 6 through 8. Surface fat trimmed to an average 1/2" thickness with edges beveled to approximately 1/4"; flake fat allowed on the belly.