Belly - 10 ribs - 4082

Belly is prepared from Middle (Item 4072) by the removal of the Belly at a specified distance from the eye of meat at the 4th rib and by a straight cutting line parallel to the dorsal and ventral edges.

Points requiring specification

• Skin removed.
• Diaphragm retained or removed.
• Width of Belly.
• Length of Belly.