Prepared from a loin by a cut through the eye muscle between specified ribs. Piece weight approximately: 1–2.5 lbs. When ordering from a supplie...

Prepared from a rack by the removal of the cap. The surface fat and meat are trimmed to the rib surface approximately one to two inches from the rib...

Prepared from a rack (chine and feather bones removed) by the removal of cap, all fat, muscles and connective tissues over the eye muscle. Ribs are...

Prepared from a rack. Specify rib length and frenching line.