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- Bovine with origin in Spain
- Age at slaughter: <12 months
- Temperature conservation: -18º
- Weight range: 200kg-250kg
- Raw material: striploin bone-in
Make boning of the piece avoiding leaving marks on the piece.
Cut to 5 ribs.
Reoves the lateral tendon from the back and removes meat top of 3 ribs leaving part of meat on 2 ribs.
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