Backrib end removed - c505

Ribs with adhering meat from the loin.

Backrib end - c506

The portion of the backbones with adhering meat removed from the tenderloin end of the loin.

Shoulder riblet - c514

Shoulder riblet barbecue style - c515

Includes 2 ½ ribs, breast bone removed, soft bone and surface fat removed. Has approximately 15mm of meat. Each piece approximately 400g.

Centre Cut Spareribs - c502

Same as C 500 with sternum and all soft cartilage and skirt meat removed.

Side Spareribs regular Trim - c500

Pulled from belly to leave minimum meat covering on bones. Breast bone left on. Skirt meat intact. Loose fat removed. No broken bones.