Ribeye Lip On

Spencer Roll is prepared from a Forequarter´s dorsal portion after the removal of the Chuck and Neck. The Rib Ends are cut at a specified distance from the M. longissimus dorsi (eye muscle). It includes the following main muscles: M. trapezius thoracis, M. latissimus dorsi, M. illiocostalis, M. longissimus dorsi, M. multífidus dorsi, M. serratus dorsalis, M. M. intercostali and M.M. levatori costarum.

Points requiring specification:
· Rib number and location.
· Ligamentum-nuchae retained.
· Distance of the ventral cut to the
rib eye.
· Intercostals removed.
· Fat trim.

PACKING: Compact - Large
SIZE: 51x35x10 - 60x40x15
PACKAGE: Vacuum
PIECES PER BOX : 4/5 pieces - 7/8 pieces
BOX WEIGHT: ≈10 kg - ≈17 kg
THERMAL CONDITIONS : Chilled/Frozen
SPECIFICATION POINTS : Cap Off, Cap On - 2/2,5 kg - 2,5kg +