Rack, Chine and Feather Bones Removed (8 Rib)
To find out more about the AUS vs. US product numbering system, please see Purchasing.
Prepared from a loin by a cut through the eye muscle between specified ribs.
Piece weight approximately:
When ordering from a supplier, you will need to provide the cut name and AUS-MEAT number, plus your choices of chilled/frozen, weight range and packaging.