Chilled Angus Beef
Description
| Model Number: | Striploin |
| Part: | Fat |
| Type: | Beef |
| Category: | Red Meat |
Product Details
Striploin is prepare from a Pistola cut by cutting at the lumbar and the last 3 or 4 dorsal hemi-vertebrae (according to specification) . It is composed by the M. longissimus dorsi, M. illiocostalis, M. serratus dorsalis (according to distance of the cut from the eye muscle) . Points requiring specification: - Number of ribs. . Fat cover. - Distance from the eye muscle. - Intercostals removed. - Connective tisue removed.
Striploin is prepare from a Pistola cut by cutting at the lumbar and the last 3 or 4 dorsal hemi-ver
- Model Number:Striploin
- Part:Fat
- Type:Beef
- Category:Red Meat
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