French-style Rib Cutlets

Unit Weight: 60–80 g / 80–100 g / 0.85–1 kg per bag
Outer Package Specification: 10–12 kg per carton (12 bags included)
Source Part: Lamb Rib Section
Processing Technology: Selected from the 5th to 13th ribs of the lamb rib section. The membrane, feather bones and spinal bones are removed. Processed with French-style trimming to expose 3 cm of bone, featuring plump rib eye meat with intact meat covering. Then cut into portions after freezing.