BEEF BNLS LOIN WING PLATE

NBP Loin Wing is the boneless portion of the flank edge of the loin that remains after the loin is measured, cut and flap meat removed. The 13th rib and all cartilage are removed. All membrane over the interior muscles up to 1/8" thick may remain, if firmly attached. The loin wing will be trimmed to a rectangular shape (less than 3" out of square), exposing 100% lean on the top and bottom edges. The dorsal and ventral edges expose minimum 50% lean. Rose meat may remain (no defect if missing.) Edge fat is trimmed to 3/4"thickness. Maximum surface fat cover is 3/4". All bones and cartilage are removed.