1. Number of ribs 6, 7, 8, 9
2. Length of ribs (ventral cutting line)
3. Frenching length
4. Diaphragm retained or removed
5. External fat depth
6. Paddy wack retained or removed
1. Number of ribs 6, 7, 8, 9
2. Length of ribs (ventral cutting line)
3. Frenching length
4. Diaphragm retained or removed
5. External fat depth
6. Paddy wack retained or removed
