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Meat slices 3300 to 3704

3300: Loins and ends double, bone-in, with tenderloin
3301: Chine/ends, straight cut
3302: Chine/ends, straight cut, without fillet
3310: Loins and ends, bone-in, with tenderloin, 8-ribs
3311: Loins and ends, bone-in, straight cut, 8-ribs
3312: Loins and ends, bone-in, without tenderloin, 8-ribs
3313: Loins and ends, bone-in, with tenderloin, 4-ribs
3314: Prime rib, bone-in, 4-ribs
3315: Chop ready rack, 6-ribs
3316: Chop ready rack, French trimmed
3320: Loins and ends, boneless, without tenderloin, 8-ribs
3321: Loins and ends, boneless, without tenderloin and cap, 8-ribs
3322: Loins and ends, boneless, without tenderloin, 8-ribs, rib-eye
3323: Loins and ends, boneless, 4-ribs
3324: Loins and ends, boneless, 4-ribs, rib-eye
3325: Prime rib, boneless, 4-ribs
3326: Rib-eye, 4-ribs
3327: Tenderloin
3328: Tenderloin, chainless
3329: Tenderloin, chainless, deskinned
3703: Rib bones
3704: Rib bones, cut

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