Very tender and tasty, this is the most successful bone-in item for your barbecues!
This long cut starts at the neck and extends to the Striploin.
The rib piece is highly valued for its proximity to the Striploin, which gives it an unmatched flavor.
Cube Roll Bone in
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Additional information
| Preparation | Submitted for at least 30 days, at a temperature between 0ºc and 2ºc and humidity between 80% and 85%. |
|---|---|
| Packaging | Vacuum-packed |
| Refrigeration Conservation | 0ºC to 2ºC |
| Freezing Conservation | -18ºC |
| Part of the animal | Hindquarter |