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Beef standing rib roast whole
Obtained from deboning standing rib roast. Primary limits are between 5. and 6. rib and rear limits between 10. and 11 rib. If processed from forequarter in traditional quarter carcass, from pistola hindquarter the rear limits are between 12. and 13. rib. From loin muscle to side end of the loin is 1 – 4 cm or approximately 22 cm. from the midline of the loin by the size of the part.