The cut is prepared from Hindquarter and consists of the M. Longissimus and associated muscles underlying the dorsal aspect of the ribs (caudal edge of the 7th rib to the ventral portion of the Flank). The Flank is removed from the eye muscle (M. Longissimus dorsi) at both cranial and caudal ends.
The cut is prepared from Hindquarter and consists of the M. Longissimus and associated muscles underlying the dorsal aspect of the ribs (caudal edge of the 7th rib to the ventral portion of the Flank). The Flank is removed from the eye muscle (M. Longissimus dorsi) at both cranial and caudal ends.
CMA code: 1123+1131
Weight of article
Not less 0, 9 kg.
ECE UN code, AUS-meat code: 2140+2244
Shell life
Fresh: 30 days – +0 – +2°С. Frozen: 12 month – minus 18°С.
Striploin + Rib eye roll
The cut is prepared from Hindquarter and consists of the M. Longissimus and associated muscles underlying the dorsal aspect of the ribs (caudal edge of the 7th rib to the ventral portion of the Flank). The Flank is removed from the eye muscle (M. Longissimus dorsi) at both cranial and caudal ends.
Description
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