Beef Chuck, Short-Rib, Bone-In (649)

This item may be prepared from the arm portion of any chuck item and shall consist of the ribs numbers 2 through 5, the intercostal meat and the serratus ventralis muscle. This item shall be trimmed practically free from surface fat. The dorsal edge shall have no evidence of the cartilaginous junctures of the ribs and thoracic vertebrae