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Striploin + Rib eye roll
| Description | The cut is prepared from Hindquarter and consists of the M. Longissimus and associated muscles underlying the dorsal aspect of the ribs (caudal edge of the 7th rib to the ventral portion of the Flank). The Flank is removed from the eye muscle (M. Longissimus dorsi) at both cranial and caudal ends. | CMA code: 1123+1131 |
| Weight of article | Not less 0, 9 kg. | ECE UN code, AUS-meat code: 2140+2244 |
| Shell life | Fresh: 30 days – +0 – +2°С. Frozen: 12 month – minus 18°С. | HALAL |
| Packaging | Fresh: vacuum packaging, closed carton box
Frozen: wrapped in foil, closed carton box |
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