Code: 109A
Cut: Roast Ready, Special, Netted or Tied
Code: 109B
Cut: Blade Meat
Code: 109D
Cut: FCO, Roast Ready, Cover Off,
Short Cut
109a 109B 109D
Code: 109E
Cut: FCO, Ribeye Roll, Lip On,
Bone-in
Code: 110
Cut: Roast Ready, Boneless, Netted
or Tied
Code: 112
Cut: Ribeye Roll Lip Off
109E 110 112
Code: 112A
Cut: Ribeye Roll, Lip On
Code: 123
Cut: Brais Short Ribs Bones 6-9
Code: 123
Cut: Brais Short Ribs End Cut Bone
9-12
112A 123 123
Code: 123
Cut: Brais Short Ribs End Cut Bone
10-12
Code: 123
Cut: Short Rib End Cut Bone 9-12
Code: 123
Cut: Short Rib Piece Bone 6-9
123 123 123
Code: 123A
Cut: Short Ribs, Boneless
Code: 123B
Cut: Short Ribs, Trimmed
Code: 116G
Cut: Edge Roast IM (Chuck Flap)
123A 123B 116G
Code: 117A
Cut: Foreshank Armbone Attached
Code: 130
Cut: Short Ribs, Bone-in
Code: 130A
Cut: Short Ribs, Boneless
117A 130 130A
Code: 1116 A
Cut: Chuck Roll, Modified Sliced
   
1116A