Rib C Grade
C Grade riblets are cut from the breast, which is one of the tastiest and fattiest parts of the animal. The fat is integral to the cut, and you don’t need to trim it before cooking. Pieces are about 4″ long and contain 3-4 rib bones.
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C grade riblets are cut from the breast, which is one of the tastiest and fattiest parts of the animal. The fat is integral to the cut, and you don’t need to trim it before cooking. Pieces are about 4″ long and contain 3-4 rib bones.
Additional information
| Weight | 1000 g |
|---|
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