Fabrication Process

The Beef Chuck Short Rib consists of the short rib section prepared from Beef USDA Prime, Choice and Select graded carcass. The cut is approximate to the NAMP Code 123 Beef Short Ribs (IM). This item consists of the rib section from any rib and/or plate item and shall contain at least 2 but no more than 5 ribs (ribs 6 through 10). The dorsal side shall be at an approximate right angle to the rib bones and the latissimus dorsi shall be continuous across the cut surface. The ventral side shall be a straight cut that is approximately parallel to the dorsal side and does not contain any costal cartilages. The cutaneous trunci, diaphragm, and serous membrane (peritoneum) shall be excluded. The surface fat shall be trimmed to not exceed 0.25 inch (6 mm) at any point. The purchaser shall specify the number of ribs and the width (distance between the dorsal and ventral sides) of the rib sections.  

NOTICE: The above statements, recommendations, suggestions, and data are available to be dependent. Notwithstanding all such statements, and data presented herein above are made without guarantee, warranty, or responsibility of any kind or our part. The above information is subject to change without notice.

Product Specification

Pack Size

2 pieces per bag 6 bags per box 12 pieces per box

Avg. Net Wt

45.00 lbs

PRIME, CHOICE, SELECT