Short Ribs

Short ribs are prepared from a forequarter (1063) after the removal of the brisket (1643) /ribs prepared (1604) and chuck square cut (1617). Short rib cutting line is approximately 75mm from the (eye of meat) M. longissimus dorsi and parallel to the vertebral column. The M. cutaneus
trunci is removed unless otherwise specified.

To be specified:
- Rib numbers required (1 to 9 ribs) and rib location.
- M. cutaneus trunci retained.
- M. laterissimus dorsi muscle retained or removed.
- Fat cover retained or removed.
- Diaphragm retained or removed.
- Specify: sliced portion size requirements.

UNECE Code

1694

Labels

Short Ribs en
Asado corto (Porción de asado) es
Plat de côtes fr
szponder środkowy (krótkie żebra) pl
Реберный край Грудинки ru
肋排 zh


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