Short Loin 8 Ribs

Código 1009 ,

Cut Description

Made up of the following cuts: striploin, fillet/ tenderloin and fore-rib. It is located within the lumbar and dorsal anatomical regions.

Source: IPCVA

Skeletal Components:

HALVES OF THE 6 LUMBAR VERTEBRAE, THE 6TH TO 13TH THORACIC AND SPINAL PORTIONS OF THE RIBS.


Processing:

THE BACKBONE IS SAWN AT THE LUMBAR JOINT LEVEL AS WELL AS BETWEEN THE 5TH AND 6TH DORSAL VERTEBRAE. RIBS ARE SAWN PARALLEL TO THE BACKBONE AT A DISTANCE OF 25, 50, OR 75 MM, DEPENDING ON SPECIFICATIONS.