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Standing rib roast
Is the rib part of the loin. Primary limits are between 5. and 6. rib and rear limits between 10. and 11. If processed from forequarter in traditional quarter carcass, from pistola hindquarter the rear limits are between 12. and 13. rib and are then separated from the side by longitudinal cut 22 cm from his midline by the size of the part.