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Rib Plate

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Prepared from the Rib Plate limiting dorsally with the M. longissimus dorsi and ventrally with the costosternal and costo-condral cartilages.

Points requiring specification:
· Number of ribs.
· Cut distance from the eye muscle.
· Diaphragm removed.
· M. Cutaneus trunci removed.
· Trim standard.

Category: BeefBy cristhiansJanuary 3, 2018

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