1. Rib end shall contain only one rib mark, which extends to the ventral edge (19). 2. Sirloin end shall be cut through a point immediately anterior to the hip bone cartilage (10). There shall be no evidence of cartilage removal (10). The gluteus medius shall be present (14). 3. Flank edge shall be a straight cut (11) from a point on the rib end which is not more than 3 inches from the outer tip of the longissimus dorsi through a point on the sirloin end which is not more than 2 inches from the most lateral point – either the outer tip of the exposed longissimus dorsi or the hip bone cartilage (or evidence of removal) (11). 4. Bones and cartilage shall be removed (1). 5. Grade as specified (18). Display: fat side down unless grade specified.