1. Seven full rib shall be present (20). 2. A straight cut is made across the ribs from a point on the loin end which is not more than 3 inches from the outer tip of the longissimus dorsi (11) through a point on the blade end which is not more than 4 inches from the outer tip of the longissimus dorsi (11). 3. Chine bone shall be removed by a cut along a line at which the vertebrae join the feather bones attached to the oven-prepared rib (3). [Lean/Fat must be exposed entire length of rib.] All feather bones must be present (3). 4. The blade bone and related cartilage shall be removed (1). 5. The portion of the diaphragm shall be removed flush with the surface (5). Display: dorsal side down.