This cut consists of the muscle (Latissimus dorsi) that lies below the surface fat cover and surrounding the blade bone cartilage of the ovenprepared rib. This cut is called lifter meat, false lean, wedge meat, or cap meat.
There are no reviews yet.
Your email address will not be published. Required fields are marked *
Your review *
Save my name, email, and website in this browser for the next time I comment.