Bone-in ribeye

Product Name: Bone-in Ribeye Product Code: 1 Process Standard: Bone-in thoracic vertebra meat, vertically cross-sectioned between the 5th and 6th thoracic vertebrae, containing the back portion from the 6th to 11th thoracic vertebrae, mainly composed of muscles such as the longissimus dorsi, latissimus dorsi, iliocostalis, and intercostal muscles. Product Features: Surface covered with fat, fine and dense meat texture, with fat deposits between muscles. Process Standard: Bone-in thoracic vertebra meat, vertically cross-sectioned between the 5th and 6th thoracic vertebrae, containing the back portion from the 6th to 11th thoracic vertebrae, mainly composed of muscles such as the longissimus dorsi, latissimus dorsi, iliocostalis, and intercostal muscles. Product Features: Surface covered with fat, fine and dense meat texture, with fat deposits between muscles.